as in Jerk Chicken.

I challenge Steve Dub to a Jerk Chicken Cook-off!

My meat vs. his!

i'll challenge you to one jim.

I dunno man, I can seriously jerk a chicken.

World, my hand is on the handle (of the frying pan),

Jerk the Chicken

My sauce is on the chicken!

i have the culinary expertise of the irish at my disposal who are world known for not being able to cook.

dude, irish stew.... actually, what we call irish stew over here probably bears little resemblence to what they make over there in the Auld Countrie.

nah irish stew is the same old bad dish the world over though i personally am i great cook

actually, one of the best meals I ever ate was at this irish restuarant and pub in Portland Oregon.... I had their bangers and mash, they made the sausages on site, and the mash was a mix of potatoes and parsnips, with a grainy mustard sauce.

in ireland the good restuarants are hard to find and it is impossible to get jerk chicken. anyhow this chicken talk is maling me hungry

Next time i speak to Ed ( Or Tom ) at like a gig or something , i will tell them about the CHEMICAL JERK-OFF. I say NYE 2007/2008 , Before the party , we can go to somebody's house ( I heard Mr Detroit has a lovely big house ) and see wich one is better.

yeah chemical cook off is on the cards.

Jerk Chicken has amazing hang over preventive properties!

yeah cooked some saturday morning did wonders.

I once jerked off with Elektrobank playing in the background.

.... while watching womens gymnastics?

I was a chef for 4 years and then I became an astrologist. BIG CAREER DIFFERENCE. I love the new artwork because its all about my job. As for jerk chicken, by far ONE OF THE best foods. :)

I always jerk some fish for whirly, since she don't do poultry or red meat.... I think I'll try to find some conch to jerk. Jerked conch is supposed to be good.

What the hell is "jerk"??? All i get from my online dictionary is something naughty . . . I mean, i hope that's not the main ingredient for that menue ;lol;

dude, it's a jamaican cooking style, there's a recipe on the website now, under 'good stuff'