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SmokinGuitarPlayer
05-16-2011, 05:19 PM
http://www.ceramicgrillforum.com/download/file.php?id=552

So , we finally got Myron's book into our stock at the store and I just had to try to make the "cupcake pan" chicken. Here it is ...sorry I didn't have any garnish.

My question to all of you is: Don't the judges get "weirded out" by seeing these balls ?? Instead of real chicken ?

Any judges out there wanna comment?
FB/SGP

http://www.ceramicgrillforum.com/download/file.php?id=551

Arlin_MacRae
05-16-2011, 05:36 PM
I tmight just be me, but your pix didn't come through.

Regarding the weird little balls of chicken, it doesn't bother me as long as it's Society acceptable chicken!

SmokinGuitarPlayer
05-16-2011, 06:36 PM
The Pics are there! By the way , the pics are shaded too red for some reason but you get the idea.

Dr_KY
05-16-2011, 06:52 PM
Someone was selling rectangular muffin pans late year but I don't remember who. These could keep the thighs more like there original shape.

smoken Jokers
05-16-2011, 10:23 PM
I am a KCBS Certified Judge of three years and several competitions and I would score it as 8’s on appearance.

Smoken Jokers
1- 250 gal off set Wood Burner
2- BGE's
1 40" Master Built Elec.

BRBBQ
05-16-2011, 10:23 PM
When you place them in a box it all takes shape, so no I wouldn't complain.

BBQchef33
05-16-2011, 10:35 PM
forget the shape, how was the texture of the skin? :thumb:

YankeeBBQ
05-16-2011, 10:40 PM
Makes me want a Jelly Doughnut

HeSmellsLikeSmoke
05-16-2011, 10:47 PM
On one hand it seems to come pretty close to marking to me. On the other hand, I want to take a bite.

Slamdunkpro
05-16-2011, 10:56 PM
I did Muffin pan chicken a couple of times last year
http://www.slamdunkpro.com/Resources/MABA/PiB-Chicken-bel-air-2010.jpg

Here are my thoughts on it:


There is a bias against muffin pan chicken in the North East. I've heard it both in the comp field and in the judge's tent. The buzz in the judge's tent late last year and early this year is "I want to see chicken that looks like chicken"
Trimming the femur that small makes me nervous. I'd hate to see a new judge look at MPC and conclude that because of the shape it's boneless, take a huge bite and swallow or choke on that short bone.
After trimming a bunch of them I'm concerned about bone fragments / splinters and a possible FO DQ.

Not doing it this year

SmokinGuitarPlayer
05-16-2011, 10:58 PM
From what I understand, they are not considering it forming or marking. We have a process that we use and we get amazing bite through skin so that isn't an issue. Also we have ...well ..what we consider a great flavor profile which we're not changing .. We're just messing around with this "pan" thing... One thing ...they were really sort of cool to eat .. we completely deboned them so you can just grab one and bite it .. sort of like a chicken "cake". And with all that sweet sauce on it, they almost taste like cake.

SmokinGuitarPlayer
05-16-2011, 10:59 PM
slamdunkpro. I just saw your post and pic. i think tha box looks great. Note, we completely deboned them ....I also tried the little loaf pans last week, leaving the bone in and they were not as nice, as yours for sure. FB/SGP

SmokinGuitarPlayer
05-16-2011, 11:00 PM
BY the way , we are in the Northeast!

Also ... how did that box score for appearance?

Slamdunkpro
05-16-2011, 11:15 PM
That box was mid last year. 7-8-7-7-8-8

SmokinGuitarPlayer
05-16-2011, 11:29 PM
OK... that I can't figure out ... top row center looks a little splotchy but there is very little wrong with that box as far as I can tell. Looks like a high 8 to me.
FB/SGP

Brewer
05-17-2011, 01:16 AM
We have a process that we use and we get amazing bite through skin so that isn't an issue.

Care to share that process? :becky:

Sawdustguy
05-17-2011, 09:48 AM
If you saw Chris Hart's (of Ique) chicken entry on the Food Network's Best in Smoke, I think you would have seen a nice chicken presentation. Chris always does real well in chicken when he competes and they look like chicken thighs. He cooked bone in thighs and presented them very nicely. On the show I don't think he had time to scrape all the fat from the skin and it cost him.

Babyboomerboy
05-17-2011, 10:05 AM
One question, do you drill a hole in the bottom of each cup to let it drain or do you let the chicken sit in the jucies as they cook?

Balls Casten
05-17-2011, 11:19 AM
Myron on Ferguson show ... Kings English and quick example of his muffin pans
YouTube - Craig Ferguson 1/27/10D Late Late Show Myron Mixon (http://www.youtube.com/watch?v=UyLbTjcR9Bc)

swamprb
05-17-2011, 12:19 PM
I know that I would only attempt to turn the cupcake chicken in as an "Anything But" or Appetizers category. Yes it would freak out judges here. Most wouldn't get it. And I don't care to risk it... Don't heed my advice Brewer, I'm full of chit anyway!

And yes..if cooked correctly they kick a$$!

Bourbon Barrel BBQ
05-17-2011, 02:23 PM
About a year ago they were doing very well for us with lots of calls and even a 1st and 2nd. It's gone steadily down hill and now we are lucky to hit mid pack with the same recipe we used a year ago. We've already decided to start changing things up. Maybe we are doing something different and just don't know it but after getting a call in every contest to not breaking into the top half of the field I'm starting to think there is a bias against them now.

SmokinGuitarPlayer
05-17-2011, 06:38 PM
Well ... I've been getting PM's asking for the bite-through method but sorry, one guy on my team came up with it and he made everyone in the room (when he showed it to us) swear to secrecy ...we were all totally blown away by how good it worked... here's some pics ..
http://i174.photobucket.com/albums/w116/fredsmusicshop/BITETHROUGHSAUCE1LR.jpg
bite one

http://i174.photobucket.com/albums/w116/fredsmusicshop/BITETHROUGHSAUCE2LR.jpg
bite 2 , same thigh , just turned around 180 degrees.

http://i174.photobucket.com/albums/w116/fredsmusicshop/BITETHROUGHSAUCE3LR.jpg
Bite three ..same thigh ...just turned "back" around to original side and took a second bite.

http://i174.photobucket.com/albums/w116/fredsmusicshop/BITETHROUGHSAUCE4LR.jpg

yes,...this is bite 4 , same thigh ..second bite on the "second" side ...2 bites per side...note on this pic there is only a little strip down the center of the thigh but that sucker was still stuck on there.

NOTE ...in the technique. The skin never leaves the thigh. Also, no chemicals, additives, nothing ...nothing added to the thigh.. nothing removed..... it just works like magic ... the guy that discovered the technique lurks on this forum. He is a marshall arts master of masters so maybe he's giving it a karate chop of a kick or something.
FB/SGP

Smoothsmoke
05-17-2011, 06:59 PM
Kick ass chicken right there!

Brewer
05-18-2011, 01:28 AM
I know that I would only attempt to turn the cupcake chicken in as an "Anything But" or Appetizers category. Yes it would freak out judges here. Most wouldn't get it. And I don't care to risk it... Don't heed my advice Brewer, I'm full of chit anyway!

And yes..if cooked correctly they kick a$$!

LOL!!! :laugh: Nah Brian, even I'm not that rogue. I agree that the judges up here probably wouldn't get it. White sauce maybe... muffin pan chicken, no way.

Brewer
05-18-2011, 01:31 AM
Well ... I've been getting PM's asking for the bite-through method but sorry, one guy on my team came up with it and he made everyone in the room (when he showed it to us) swear to secrecy ...we were all totally blown away by how good it worked... here's some pics ..

yes,...this is bite 4 , same thigh ..second bite on the "second" side ...2 bites per side...note on this pic there is only a little strip down the center of the thigh but that sucker was still stuck on there.

NOTE ...in the technique. The skin never leaves the thigh. Also, no chemicals, additives, nothing ...nothing added to the thigh.. nothing removed..... it just works like magic ... the guy that discovered the technique lurks on this forum. He is a marshall arts master of masters so maybe he's giving it a karate chop of a kick or something.
FB/SGP

Dammit! :mad2: That's some good lookin chicken!

roksmith
05-18-2011, 07:34 AM
We experimented with pans last year and while I didn't care for the texture, we found some mini loaf pans that did allow the "muffin pan" chicken to maintain it's natural shape. The pans were little individual loaf pans.. probably 2 inches by 3 1/2 inch. When the thighs come out of the pans they are all identical in width. The only difference between them was the length which can be overcome by careful selection prior to putting them in the pans. I think I bought a dozen of them and maybe had $15 bucks total in them. If you like the pan cooking method, I think it's much less likely to freak out the judges.