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
>
> -sw

Looks great!Â* I don't think I've ever had jerk seasoning.Â* Time to give
it a go.