I hope this is the correct forum for this topic.
I'm thinking of trying some jerk chicken on the WSM this weekend, looking for tips from those of you BBQ masters who have had success with this.
Whole chicken or halves/quarters? Best jerk paste recipe?
Should I cook slow at 250* or a higher temp and shorter time?
Any suggestions for good sides with Jerk chicken?
Thanks!
I'm thinking of trying some jerk chicken on the WSM this weekend, looking for tips from those of you BBQ masters who have had success with this.
Whole chicken or halves/quarters? Best jerk paste recipe?
Should I cook slow at 250* or a higher temp and shorter time?
Any suggestions for good sides with Jerk chicken?
Thanks!