bruce bowser wrote:

> 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.


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