I hope he laced those with diarrhea pills.
@bryanbkg, the frosting is made of exlax
@eleven, watch the movie "Major Payne" and look for the scene with the cupcake.
@bryanbkg, I was hoping for more of a Hansel and Gretel route
Thanks. The secret ingredient is semen.
I've given up on baking. I've tried a hundred times and I mean it turns out ok, but 10th tier at best. I can at least grill stuff in the top 5 if I'm used to the grill. Except chicken. I have no idea why, but I can't grill chicken worth a shjt.
@Not him again, My dude i highly recommend you get a food thermometer. It will tell you when your food is cooked to your exact preference. Especially if you struggle to be able to visually see when its done. This should take your grilling up a notch. Now. Whats wrong with your grilled chicken? Is it to dry? If so, do you remove the skin? If no, cook it more slowly. Dont put it directly over the coals but off to the side. If there is no skin then dab some butter on it to help retain all those juices. If your bbq then really its all about marinating the chicken the night before and letting it soak. This will really help seal in the moisture.
I have no advice for when it comes to baking other then good luck and watch Binging with Babish. Excellent youtube chef who goes over all kinds of recipes. He goes a little fast so either slow down the video or watch it multiple times. Good luck ^-^
@LaDarkProphet, my god, how have I never thought of a thermometer??
@Not him again, cause most back yard cooks dont really care about their food lol.
@LaDarkProphet, I have a 1000 dollar propane grill, a big charcoal pit, and a smoker. I most definitely care about my food. But large chicken breasts, I just can never seem to do it right, at least to my taste. The inside is always juicy, but I fvck up the skin, I think because I cook them too hot.
Now give me some steaks or burgers, even fish, and I could open a restaurant in my backyard....but for some reason, I just don't do chicken right, at least in my own opinion
@Not him again, That wasn't meant to be an insult my friend. Just most people simply do not care about cooking their food to "perfection". They just want something good to eat.
As for the chicken control the temp more regularly. Low and slow will almost always yield better results. And try using a little butter or olive oil to protect the skin.
@LaDarkProphet, no I know, I wasn't trying to be pompous or anything. I'm definitely not a chef, but I do care a lot about the food I cook.
I use olive oil on it, but I guess I try to sear it like I would with steak or beef, so I'll try that next time. Thanks for the advice.
And I know it's hard to tell over text, but I'm actually not being sarcastic, I appreciate your advice