Lest anyone think I've been avoiding any blogging duties (assuming anyone is reading this) I post these two items to show what I do in the name of "research" for you people.
I've been a fan of Nu since it opened. Not for the food, which in my experience was only okay, but for their bar programme and amazing deck. No place better in the city to sip a Negroni (or some fruity vodka drink like my friend had ... what's happened to you dude?) and watch the monster yacht-set sit in their floating toys and drink G&T's. The Negroni, saddly, was only average. What's happened to this place? Still, it's a great deck.
The goal was to find a way to smoke chicken "low and slow" while still achieving a crispy skin. I tried 3 techniques: 1) Smoke the chicken, then grill it to crisp the skin, 2) Crisp first, then smoke, 3) Forego the smoking altogether and roast it at a higher temperature, using hardwood to add the smokey flavour. Off the three, method 2 achieved the best tasting results. The skin didn't look as nice as the other two, so that's something else to play with.
Back to the drawing board.