Alex wrote:

> 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.

It's good but it can be very spicy. Some versions are milder and work
better.

Major plus for the Gochujang Rice! I do that too.

https://www.allrecipes.com/recipe/23...seasoning-rub/

Adjust the Cayenne pepper to your level. I've actually made it with
Paprika and been happy with the results but that's for fast cooking as
it turns bitter with longer cooking.