charred 48
one of the most famous signature dishes created by chicago chef clive dansburough, featured on the chicago episode of dayne burr’s “shut up and eat”
it consists of a piece of low-grade steak left out at room temperature for a minimum of 48 hours
often served with a dollop of peanut b-tter and at least 1 household band-aid
pat – what’d you have for dinner last night?
hannah – clive dansburough cooked me up his famed charred 48
pat – how was it?
hannah – it had the texture of what i would imagine a tennis ball would taste like
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