On Saturday, May 15, 2021 at 6:55:22 PM UTC-4, 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.

No. It doesn't use anything else but Italian salad dressing.