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| Grate marks add character, right? |
I do OK in the kitchen. If I'm not particularly big on presentation, my food makes up for it in complex or interesting flavor profiles. Or at least is generally edible. However, when I end up with something that is flat out inedible or so bad that it might as well be - it's usually chicken. Breasts, thighs, legs - whatever. It's unevenly cooked, dried out, burnt - or just weird tasting. I had to debone a whole chicken in small galley of a boat at the age of 15, and I think I was traumatized by the experience. So, of course now that I've learned my way around my new electric (no propane or charcoal allowed, sadly) Brinkmann smoker - I had the bright idea to prepare a whole bird. And to my surprise, it worked out.
