Chicken

I took the day off work yesterday (sanity break) and decided to use the time to try smoking something other than cheese. I brined the chicken with a bit of dijon and bourbon - though I have subsequently been informed that there is no point in adding flavours to the brine since they do not transfer to the meat, so in future I will just stick to salt water.

While it was brining I assembled a needlessly complicated rub for which I found the recipe on the web. Finally I put it in the smoker at ~225F for about 3 hours and this is the result.

Another season done

I've heard a some mutterings about how season 1 was better than season 2. I have never entirely agreed, and hopefully today's show will put some of that to rest.

I have to admit though, that there were parts in today's surprisingly intense episode where I was scratching my head and going, "Wait, who's the target audience again?"
( Spoiler )