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

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
>

Headlines will read "jerk spatchcocks penetration and smokes flied
lice"

On Thursday, May 13, 2021 at 11:13:58 PM UTC-5, Hank Rogers 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
> >
> Headlines will read "jerk spatchcocks penetration and smokes flied
> lice"


Steve sexually pleasured that old hen before he ate it, Hank...it clucked with pleasure...

--
Best
Greg

On 5/13/2021 11:38 PM, 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
>

that looks tasty.

On 5/13/2021 8:38 PM, 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
>

You serve it on a Frisbee?

On Fri, 14 May 2021 10:59:36 -0700, Taxed and Spent
> wrote:

>On 5/13/2021 8:38 PM, 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
>>
>
>You serve it on a Frisbee?

On Thu, 13 May 2021 22:38:51 -0500, 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

That is a good looking chicken. I imagine it is pretty spicy since
you seasoned it with a jerk seasoning
Janet US

US Janet wrote:

> On Thu, 13 May 2021 22:38:51 -0500, 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
>
> That is a good looking chicken. I imagine it is pretty spicy since
> you seasoned it with a jerk seasoning
> Janet US

I wouldn't expect anything less than jerk seasoning from Steve.

--
The real Walter de Rochebrune posts with uni-berlin.de - individual.net

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

Ray wrote:

> On Fri, 14 May 2021 10:59:36 -0700, Taxed and Spent
> > wrote:
>
> > On 5/13/2021 8:38 PM, 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
> >>
> >
> > You serve it on a Frisbee?
>
>


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

--
The real Walter de Rochebrune posts with uni-berly.de - individual.net

On Fri, 14 May 2021 13:47:55 -0600, US Janet >
wrote:

>On Thu, 13 May 2021 22:38:51 -0500, 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
>
>That is a good looking chicken. I imagine it is pretty spicy since
>you seasoned it with a jerk seasoning
>Janet US

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

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


"We dont thrive on military acts. We do them because we have to, and thank God we are efficient..."

- Golda Meir

On Fri, 14 May 2021 13:47:55 -0600, US Janet wrote:

> On Thu, 13 May 2021 22:38:51 -0500, 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
>
> That is a good looking chicken.

The other chickens don't think so. But it kinda sexy to humans.

> I imagine it is pretty spicy since you seasoned it with a jerk seasoning

Yes, it was too spicy. I haven't been eating much spicy food lately
so my tolerance is pretty low.

-sw

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!Â* I don't think I've ever had jerk seasoning.Â* Time to give
it a go.

On Friday, May 14, 2021 at 3:47:59 PM UTC-4, US Janet wrote:
> On Thu, 13 May 2021 22:38:51 -0500, 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
> That is a good looking chicken. I imagine it is pretty spicy since
> you seasoned it with a jerk seasoning

I'm sure there's a mild version.

bruce bowser wrote:

> On Friday, May 14, 2021 at 3:47:59 PM UTC-4, US Janet wrote:
> > On Thu, 13 May 2021 22:38:51 -0500, 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
> > That is a good looking chicken. I imagine it is pretty spicy since
> > you seasoned it with a jerk seasoning
>
> I'm sure there's a mild version.


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

--
The real Walter de Rochebrune posts with uni-berly.de - individual.net

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!Â* I don't think I've ever had jerk seasoning.Â* Time to
> give it a go.

It's good but it can be very spicy. Some versions are milder and work
better.

Major plus for the Gochujang Rice! I do that too.

https://www.allrecipes.com/recipe/23...seasoning-rub/

Adjust the Cayenne pepper to your level. I've actually made it with
Paprika and been happy with the results but that's for fast cooking as
it turns bitter with longer cooking.

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.

On Sat, 15 May 2021 13:35:01 -0700 (PDT), 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.

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

On 5/15/2021 4:35 PM, 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.
>

Thanks for the reminder. I've not done that for years and it is pretty
good. I have some boneless thighs in the freezer so that may be next week.

On Saturday, May 15, 2021 at 5:35:46 PM UTC-4, Ed Pawlowski wrote:
> On 5/15/2021 4:35 PM, 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.
> >
> Thanks for the reminder. I've not done that for years and it is pretty
> good. I have some boneless thighs in the freezer so that may be next week.

good stuf.

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.

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'.

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:
>> >
>> > 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'.

I thought Americans say "hot" where I'd say "spicy". And that to
Americans "spicy" refers to things like cinnamon, not to chilli
peppers or wasabi.

On Sun, 16 May 2021 12:50:11 +1000, Sean > wrote:

>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:
>>> >
>>> > 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'.
>
>I thought Americans say "hot" where I'd say "spicy". And that to
>Americans "spicy" refers to things like cinnamon, not to chilli
>peppers or wasabi.

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

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."

cshenk wrote:
> I swear some seem to think Jiffy Cornbread mix is 'spicy'.

Unpopular here among all the great chefs in RFC but I like that stuff
occasionally. I'm making a batch today, in fact. As soon as it comes out
of the oven, butter the top while it's hot.

It's not spicy but it's definitely sweet. Good with chicken vegetable
soup and chili. I even like a slice of it for a "dessert-like snack."

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."

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.

Gary wrote:

> cshenk wrote:
> > I swear some seem to think Jiffy Cornbread mix is 'spicy'.
>
> Unpopular here among all the great chefs in RFC but I like that stuff
> occasionally. I'm making a batch today, in fact. As soon as it comes
> out of the oven, butter the top while it's hot.
>
> It's not spicy but it's definitely sweet. Good with chicken vegetable
> soup and chili. I even like a slice of it for a "dessert-like snack."

Works for me too but I'm more apt to make the deep southern old time
one with the gritty corn and minimal sugar but lots of bacon fat.
Basically I like both types.

On Sun, 16 May 2021 10:36:24 -0700 (PDT), 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.

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

Gary wrote:

> cshenk wrote:
> > I swear some seem to think Jiffy Cornbread mix is 'spicy'.
>
> Unpopular here among all the great chefs in RFC but I like that stuff
> occasionally. I'm making a batch today, in fact. As soon as it comes
> out of the oven, butter the top while it's hot.
>
> It's not spicy but it's definitely sweet. Good with chicken vegetable
> soup and chili. I even like a slice of it for a "dessert-like snack."


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

--
The real Walter de Rochebrune posts with uni-berly.de - individual.net

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.


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

--
The real Walter de Rochebrune posts with uni-berly.de - individual.net

On Sunday, May 16, 2021 at 5:48:47 AM UTC-5, Gary wrote:
>
> cshenk wrote:
> >
> > I swear some seem to think Jiffy Cornbread mix is 'spicy'.
>>
> Unpopular here among all the great chefs in RFC but I like that stuff
> occasionally. I'm making a batch today, in fact. As soon as it comes out
> of the oven, butter the top while it's hot.
>
You don't split your slice of cornbread open and butter the inside??

On Sunday, May 16, 2021 at 5:00:50 PM UTC-4, wrote:
> On Sunday, May 16, 2021 at 5:48:47 AM UTC-5, Gary wrote:
> > cshenk wrote:
> > >
> > > I swear some seem to think Jiffy Cornbread mix is 'spicy'.
> >>
> > Unpopular here among all the great chefs in RFC but I like that stuff
> > occasionally. I'm making a batch today, in fact. As soon as it comes out
> > of the oven, butter the top while it's hot.
> >
> You don't split your slice of cornbread open and butter the inside??

I prefer mine only on corn dogs w/ mustard and ketchup.

On 5/16/2021 5:00 PM, wrote:
> On Sunday, May 16, 2021 at 5:48:47 AM UTC-5, Gary wrote:
>>
>> cshenk wrote:
>>>
>>> I swear some seem to think Jiffy Cornbread mix is 'spicy'.
>>>
>> Unpopular here among all the great chefs in RFC but I like that stuff
>> occasionally. I'm making a batch today, in fact. As soon as it comes out
>> of the oven, butter the top while it's hot.
>>
> You don't split your slice of cornbread open and butter the inside?

Just different cooking methods.
I'll mix up one box of Jiffy and also add an extra TBS or 2 of milk,
pour into an 8" cake pan and bake. This results in thick/dense cornbread
only 1" or less thick.

Compare to thick fudge brownies vs puffy cake-like brownies.

As soon as it comes out of the oven and is still hot, I'll rub a stick
of butter over the top many times. Lots of butter that soaks in via the
top. Then I let it cool down then store in a plastic produce bag to
retain the moisture.

On Monday, May 17, 2021 at 1:24:13 AM UTC-10, Gary wrote:
> On 5/16/2021 5:00 PM, wrote:
> > On Sunday, May 16, 2021 at 5:48:47 AM UTC-5, Gary wrote:
> >>
> >> cshenk wrote:
> >>>
> >>> I swear some seem to think Jiffy Cornbread mix is 'spicy'.
> >>>
> >> Unpopular here among all the great chefs in RFC but I like that stuff
> >> occasionally. I'm making a batch today, in fact. As soon as it comes out
> >> of the oven, butter the top while it's hot.
> >>
> > You don't split your slice of cornbread open and butter the inside?
> Just different cooking methods.
> I'll mix up one box of Jiffy and also add an extra TBS or 2 of milk,
> pour into an 8" cake pan and bake. This results in thick/dense cornbread
> only 1" or less thick.
>
> Compare to thick fudge brownies vs puffy cake-like brownies.
>
> As soon as it comes out of the oven and is still hot, I'll rub a stick
> of butter over the top many times. Lots of butter that soaks in via the
> top. Then I let it cool down then store in a plastic produce bag to
> retain the moisture.

I have cooked that stuff in a small rice cooker. You have to flip that over once. I think it comforting to know that you can have cornbread if you have a small rice cooker, a box of Jiffy mix, and some water.

On Monday, May 17, 2021 at 2:11:38 PM UTC-4, dsi1 wrote:
> On Monday, May 17, 2021 at 1:24:13 AM UTC-10, Gary wrote:
> > On 5/16/2021 5:00 PM, wrote:
> > > On Sunday, May 16, 2021 at 5:48:47 AM UTC-5, Gary wrote:
> > >>
> > >> cshenk wrote:
> > >>>
> > >>> I swear some seem to think Jiffy Cornbread mix is 'spicy'.
> > >>>
> > >> Unpopular here among all the great chefs in RFC but I like that stuff
> > >> occasionally. I'm making a batch today, in fact. As soon as it comes out
> > >> of the oven, butter the top while it's hot.
> > >>
> > > You don't split your slice of cornbread open and butter the inside?
> > Just different cooking methods.
> > I'll mix up one box of Jiffy and also add an extra TBS or 2 of milk,
> > pour into an 8" cake pan and bake. This results in thick/dense cornbread
> > only 1" or less thick.
> >
> > Compare to thick fudge brownies vs puffy cake-like brownies.
> >
> > As soon as it comes out of the oven and is still hot, I'll rub a stick
> > of butter over the top many times. Lots of butter that soaks in via the
> > top. Then I let it cool down then store in a plastic produce bag to
> > retain the moisture.
>
> I have cooked that stuff in a small rice cooker. You have to flip that over once. I think it comforting to know that you can have cornbread if you have a small rice cooker, a box of Jiffy mix, and some water.

At the dollar store, they have little single serve nukeable cake batter now. Just add water.

On Monday, May 17, 2021 at 8:39:47 AM UTC-10, bruce bowser wrote:
> On Monday, May 17, 2021 at 2:11:38 PM UTC-4, dsi1 wrote:
> > On Monday, May 17, 2021 at 1:24:13 AM UTC-10, Gary wrote:
> > > On 5/16/2021 5:00 PM, wrote:
> > > > On Sunday, May 16, 2021 at 5:48:47 AM UTC-5, Gary wrote:
> > > >>
> > > >> cshenk wrote:
> > > >>>
> > > >>> I swear some seem to think Jiffy Cornbread mix is 'spicy'.
> > > >>>
> > > >> Unpopular here among all the great chefs in RFC but I like that stuff
> > > >> occasionally. I'm making a batch today, in fact. As soon as it comes out
> > > >> of the oven, butter the top while it's hot.
> > > >>
> > > > You don't split your slice of cornbread open and butter the inside?
> > > Just different cooking methods.
> > > I'll mix up one box of Jiffy and also add an extra TBS or 2 of milk,
> > > pour into an 8" cake pan and bake. This results in thick/dense cornbread
> > > only 1" or less thick.
> > >
> > > Compare to thick fudge brownies vs puffy cake-like brownies.
> > >
> > > As soon as it comes out of the oven and is still hot, I'll rub a stick
> > > of butter over the top many times. Lots of butter that soaks in via the
> > > top. Then I let it cool down then store in a plastic produce bag to
> > > retain the moisture.
> >
> > I have cooked that stuff in a small rice cooker. You have to flip that over once. I think it comforting to know that you can have cornbread if you have a small rice cooker, a box of Jiffy mix, and some water.
> At the dollar store, they have little single serve nukeable cake batter now. Just add water.

Oddly enough, those things work fine in the microwave. My guess is that a box of Jiffy mix would work too and it'll probably be 6 times faster. Baking a cake in seconds indicates the highest level of technological sophistication of any civilization.

On Monday, May 17, 2021 at 3:43:47 PM UTC-4, dsi1 wrote:
> Baking a cake in seconds indicates the highest level of technological sophistication of any
> civilization.

I'd rather it be good than it be fast.

Cindy Hamilton