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Smoke Grilled Jerk Chicken
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 Ask them, theyre here. "You can stop saying that now. Thank you." -- The real Walter de Rochebrune posts with uni-berly.de - individual.net |
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