Rick P
TVWBB Pro
This little gal was too small to put on the roti.
Rubbed a little Walkerswood jerk paste under, and over, the skin the night before
I didn't bother with dry brining, because the jerk seasoning contains enough salt. I cooked it until it hit 160° in the breast. It took a little less than an hour with a 3/4 full chimney starter dumped into a SnS. I'm guessing the grate temp was ~ 325°-350°.
Rubbed a little Walkerswood jerk paste under, and over, the skin the night before
I didn't bother with dry brining, because the jerk seasoning contains enough salt. I cooked it until it hit 160° in the breast. It took a little less than an hour with a 3/4 full chimney starter dumped into a SnS. I'm guessing the grate temp was ~ 325°-350°.