On Fri, 14 May 2021 13:47:55 -0600, US Janet wrote:

> On Thu, 13 May 2021 22:38:51 -0500, Sqwertz >
> wrote:
>
>>Home made jerk paste dry brined into a spatchcocked chicken 2 days
>>for flavor penetration, and then smoke-grilled over pecan and post
>>oak 1.5 hours. Served with gochujang flied lice and cool German
>>cucumber salad.
>>
>>https://i.postimg.cc/Gh14gShJ/Jerk-C...ked-Smoked.jpg
>
> That is a good looking chicken.

The other chickens don't think so. But it kinda sexy to humans.

> I imagine it is pretty spicy since you seasoned it with a jerk seasoning

Yes, it was too spicy. I haven't been eating much spicy food lately
so my tolerance is pretty low.

-sw