Dave Smith wrote:

> On 2021-05-15 4:35 p.m., bruce bowser wrote:
> > On Friday, May 14, 2021 at 9:50:43 PM UTC-4, 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! I don't think I've ever had jerk seasoning. Time to
> > > give it a go.
> >
> > Its simple. Marinate chicken in Italian salad dressing for 4 hours,
> > throw it on the grill and turn it while basting it with more Italian
> > salad dressing. There, you have grilled jerk chicken.
> >
>
> That would be a marinated grilled chicken but it is a far cry from
> jerk chicken. Jerk chicken uses hot peppersm garlic, ginger,
> allspice, and other spices.

I'm used to it being fairly spicy too but I don't negate that in some
parts of the world, it might be called 'jerk chicken'.

I'm in another message forum (not usenet) and they'd think that
'spicy'. Needless to say, they aren't into what I am but I now post
recipies that are blnd as hell for them. Not hateful people but I
swear some seem to think Jiffy Cornbread mix is 'spicy'.