On Sat, 15 May 2021 21:32:21 -0500, "cshenk"
> wrote:

>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'.

Ask them, theyre here. "You can stop saying that now. Thank you."