On 5/22/2014 5:07 PM, Sqwertz wrote:
> On Thu, 22 May 2014 16:58:21 -0400, Nancy Young wrote:
>
>> On 5/22/2014 8:51 AM, Moe DeLoughan wrote:
>>
>>> It is ****ing outstanding. I once made a whole jerk chicken smoked over
>>> orange wood chips, and also smoked a Boston butt for pulled pork. I had
>>> the chicken on a platter waiting for disjointing while I was pulling the
>>> pork. The chicken smelled fabulous - too fabulous, it turned out. My
>>> dinner guests took advantage of my back to the chicken and didn't bother
>>> to wait for dinner to be served. When I turned around with the pork,
>>> naught was left of the chicken but a pile of bones. I exclaimed, "HEY!"
>>> My guests smiled nervously. Dammit, they hadn't left any of it for me.
>>
>> Sounds like I haven't had good jerk chicken?
>
> Jerk chicken recipes vary greatly. Some are indeed kinda nasty.

That was my impression. Like ... why do people love this stuff?
It's not good. Guess I shouldn't write it off.

>I like the Walkerswood paste as a base, but it's not for the timid.

It's all relative, I imagine if you say it's hot, it's probably
too hot for me.

One time we took my sil and bil out for lunch at some tex mex place.
We ordered wings for an appetizer. I was almost afraid to try one
after my bil warned me how nuclear hot they were.

I'd describe them as not much more than mild. Little spicy.

nancy