I find it hard to resist a plate of hot Buffalo Wings w/ Blue Cheese dressing on the side. I'm partial to the two-bone wing section... the drummie section can be kind of tough and chewy.
I did a search on it, but I couldn't find the picture again. I once saw a photo of a rear tire on a sport bike with "I AM A SLOW P@SSY." printed in paint marker in the glaze of the chicken strips.
I decided to give myself the same negative reinforcement, and took a Sharpie to my own tires. I turned the letters into Morse Code dots, but I couldn't scrub off that last couple of millimeters without going to the track.
Wish I could find that picture!
For those of you not hip to our jargon, Chicken Strips (in this context) are the unblemished edges ringing the outside of the tires indicating a lack of courage in leaning the bike over. The deeper you can lean, the closer to the edge of the tire you scuff the rubber. Do an image search on yahoo for Motorcycle Chicken Strips. You'll see.
The Following User Says Thank You to Boomer1911A1 For This Useful Post:
Does anybody else have a chicken strip that is larger on one side of the tire as compared to the other side. It seems that the strip on my throttle side is wider than the chain side?
Does anybody else have a chicken strip that is larger on one side of the tire as compared to the other side. It seems that the strip on my throttle side is wider than the chain side?
Does anybody else have a chicken strip that is larger on one side of the tire as compared to the other side. It seems that the strip on my throttle side is wider than the chain side?
Happens to most people. Cornering skill tend to develop unequally. Starting out, almost everyone feels more comfortable and has a "preference" to turning to one side than the other. Unless they actively fix this, it's just going to stay that way.
... maybe the bike has training wheels on it. 
