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jet black

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Posts posted by jet black

  1. Ok this has nothing to do with running, but I wanted to post it anyway.  I was in Park City, Utah over the weekend.  I am admittedly an Olympic junkie, so I went to the Olympic Park to look at the bobsled run and tour the museum.  When I got there I discovered you can pay to do the bobsled run.  That was one of the coolest things I have ever done.  It only lasted a minute, but it was so cool.  During the summer they put wheels on the sled.   The driver said the speed is only 70-75mph with the wheels and you pull 4-5gs in the turns.  He mentioned with ice, the speeds are much faster and the g force a lot higher.  In the winter they just do the short course due to safety concerns.   Anyway here is the footage from my run on the long course bobsled.



    Awesome!! great job on the sprint Tri too!

    I’m in the phase of training for IM Maryland where I just want to get the race over with already. So tired all the time. 🤦🏼‍♂️
  2. What negates the benefit of spatchcocking in the oven vs the grill? Don’t doubt you just curious.


    In a cast iron skillet I haven’t found the need to spatchcock and it’s just more prep work. I’m not sure why the cast iron works so much better than even a roasting pan, but it does.

    My main point was the thread title was whole roast chicken. To me that means leaving the bird whole.
  3. Whole roast chicken != spatchcock. Spatchcocking is for the grill imo.

    Put that bird in a cast iron skillet. Rub with olive oil and season with salt and pepper. Cook at 425 for about an hour. So easy yet so delicious.

  4. Alright, I finally made it over here.

    Some good running going on gents.

    I’m finally putting in some good miles after dealing with ITBS at the beginning of the year. Had to transfer from IMTX to Maryland in September. Looking forward to getting some run workouts in soon rather than everything easy.

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