Serious Eats - seriouseats.com

Before marinating the chicken, i make sure to pound it so the thickness is pretty even throughout - a good marinade of lemon juice, olive oil, minced garlic, salt and pepper, and vinegar helps to make the meat more tender. leaving it over night is even better! I tend to cook my chicken on the grill 5 minutes per side (unless its much smaller, like the size of a chicken tender) and let it rest for a few...it always turns out perfectly!

Oh man -

There's nothing better than walking out of Federal Corporation Super Liquor Store with a case - yes, a case - of King Cobra 40 oz. The nectar of the gods!!

And...hot wings, dirty as hell chinese food, hungry howies dipper in ranch.

Hanger steak is my new favorite!! (Although I'll never pass up a filet mignon or good strip!)

Typical new year's fare:

Just a bunch of apps to pass around:
sweet potato pancakes with sour cream, smoked salmon and whatever additions you may want
Roasted fingerling potatoes with creme fraiche and caviar (or whitefish roe, which is surprisingly good! Depends on what I can find)
Crudites, flatbreads, easy stuff

New Year's morning we have a tradition of eating Chili dogs (with chili from the local detroit coney islands) - it's a hangover cure!

does anyone remember Cheetos Checkers?! I don't even like cheetos, let alone chips, but i would forego that to have a few! Those were the best, and they should for sure make them again.