Tell me about it.

I rediscovered the joys of baking a whole chicken last night, it had been a while but holy shit it was good and gonna have leftovers tonight.

Rubbed it with olive oil, smothered it pretty good with a cheap "poultry rub", garlic powder and black pepper and let it slow cook for 3 and a half hours at 350, first hour uncovered to brown the skin and the rest of the time with a tight fitting lid.

It was incredible, incredibly easy, and literally falling off the bone... delicious and good for you, its a win/win.

**** yeah. Also honey wine is ****ing incredible.

http://i.imgur.com/1Wndmslh.jpg

http://i.imgur.com/n8nM61Ol.jpg

Never baked a whole chicken. Love beer can chicken though. Maybe I'll try that in the oven.

Dude. That looks like someone took four different diapers and smeared them on a plate.

Is that Ethiopian? :thumb:

What the **** else looks like a pile of shit and vomit, is washed down with something looking like piss, and tastes ****ing amazing?

Is Ethiopian food anything like Ugandan?

If so, this video makes a little more sense.

<iframe width="560" height="315" src="https://www.youtube.com/embed/euXQbZDwV0w" frameborder="0" allowfullscreen></iframe>

Indian food ain't far behind! ROFL Love all ethnic foods

Tried this method of quick dry aging and it turned out well. I didn't photograph the steak in a vacuum-sealed bag with 3 Tblsp of fish sauce, but I think you get it. Left if in the bag 3 days, wrapped it in cheese cloth for 3 more, the cooked like I always do. The aging looks interesting. The taste was good, but few knew what I had tried to do, so I can't say it was overly awesome.

<iframe width="560" height="315" src="https://www.youtube.com/embed/p9SJqqjdEqY" frameborder="0" allowfullscreen></iframe>


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Flavor as good as the video dude said? Worth the effort and wait?

May is BLT season!!

Meh, I'm not sure it tasted like anything I've had at Charlie Plamer's in terms of dry aged steak, but it was good. As for it being worth the wait, it was fun so I'll do it again some time. THAT being said, most of the steak was overdone for my liking, so next time I'll make sure it's much more to my liking in terms of doneness.

Edit: And next time I'll go back to a 2-inch cut.... Perhaps bone-in too. One of those Hy-Vee bone-in "tomahawk" ribeyes...

It looked a touch overdone. Bummer.