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View Full Version : Muffin pan chicken - why?


Professor Salt
12-28-2009, 05:22 PM
I don't know what effect the pan has on the chicken thighs (other than shaping it into an unnatural sphere).

Does it do something for the texture or taste? I haven't tried it yet myself, but I'm curious what others have learned from using the technique.

E Mellow
12-28-2009, 05:35 PM
Have not tried this yet but I'm sure one of the guys that has will chime in shortly. To me I would have to think it would help out on the appearance scores due to the uniformness of the thighs.

Mike - CSBBBQ
12-28-2009, 05:36 PM
Pretty sure it is all about the shape.

Mike - CSBBBQ
12-28-2009, 05:39 PM
and... I'm confident several have already purchased and tried...not me but you never know :lol: Is was by far our worst meat last year:cry:

beam boys bbq
12-28-2009, 05:49 PM
i think this would fall under sculped meat under KCBS rules is my thought:-D:rolleyes:

york

Bbq Bubba
12-28-2009, 05:49 PM
I tried it and mine came out tasting like cornbread. :roll:

beerguy
12-28-2009, 05:54 PM
lmao!

bbq lover
12-28-2009, 06:07 PM
cornbread chicken is to die for :roll::eek: and yes it does taste better and yes it makes all pieces the same looking

bbqbull
12-28-2009, 06:15 PM
So.........round chicken thighs.

Could that considered marking?

Jeff_in_KC
12-28-2009, 06:31 PM
Ooooo! How about putting your chicken into those cast iron muffin pans that are shaped like an ear of corn! THAT should be a big hit!

mgwerks
12-28-2009, 06:39 PM
So.........round chicken thighs.
Could that considered marking?
Maybe before, but now that others on the circuit are stealing Myron's idea, it would be harder to tell which cook did it!

Bbq Bubba
12-28-2009, 06:46 PM
Round chicken...

http://img.diytrade.com/cdimg/171905/1093862/0/1097824421/Chicken_Luncheon_Meat_Round.jpg

KuyasKitchen
12-28-2009, 06:53 PM
To me, Myron's chicken looks processed and industrial. Round is not a shape that chicken thighs should be.

How it tastes? I don't know. I'd bet, pretty amazing. Anyone know?

Smoke'n Ice
12-28-2009, 06:59 PM
One thing for sure, those of us that don't use the muffin pans next year will be in the minority and possibly DQ's for marking.
Mack

Dutchovendude
12-28-2009, 07:10 PM
I don't know. It didn't make my turn ins look any better!

Alexa RnQ
12-28-2009, 07:10 PM
To me, Myron's chicken looks processed and industrial. Round is not a shape that chicken thighs should be.

Neither are the tiny, puff-pillow manufactured thighs that have been all the rage.

If those didn't get called for sculpting, then that ship has long sailed.

RobKC
12-28-2009, 07:29 PM
Neither are the tiny, puff-pillow manufactured thighs that have been all the rage.

If those didn't get called for sculpting, then that ship has long sailed.

+1

OK, I tried the muffin pans in conjunction with the APL method and it worked out quite good. The skin stayed in place without pinning and the final result was nice bite-through skin.

MilitantSquatter
12-28-2009, 07:49 PM
+1

OK, I tried the muffin pans in conjunction with the APL method and it worked out quite good. The skin stayed in place without pinning and the final result was nice bite-through skin.

What's an APL method ?

Podge
12-28-2009, 08:48 PM
Funny how everyone caught that he used muffin pans, but didn't catch that he has admitted to not doing so well in chicken.

jagardn
12-28-2009, 08:57 PM
I don't know. It didn't make my turn ins look any better!
Props on the extra effort for our amusement!!:lol:

Scottie
12-28-2009, 09:07 PM
Funny how everyone caught that he used muffin pans, but didn't catch that he has admitted to not doing so well in chicken.


I did. Just as I'm not going out to buy Waygu briskets either.. So don't come looking for muffin pans in my camp.

swamprb
12-28-2009, 10:05 PM
Mini Loaf pans.


http://www.acehardware.com/product/index.jsp?productId=1274767&CAWELAID=109325880


"Why should man copy-when he can create?"

swamprb
12-28-2009, 10:08 PM
What's an APL method ?

Adam Perry Lang

Candy Thighs!

KuyasKitchen
12-29-2009, 12:16 AM
I caught that his chicken didn't do well ... all the chicken turned in looked good, tho. I'm sure I'd be happy eating that stuff.

Regarding the remove-the-skin, scrape-the-fat-off, put-the-skin-back-on method ... and, maybe not even put the skin back on the SAME piece of meat. How is this NOT sculpting? Can a CBJ explain?

JD McGee
12-29-2009, 12:48 AM
Mini Loaf pans.


http://www.acehardware.com/product/index.jsp?productId=1274767&CAWELAID=109325880


"Why should man copy-when he can create?"

:lol::lol::lol:...

Podge
12-29-2009, 06:35 AM
I caught that his chicken didn't do well ... all the chicken turned in looked good, tho. I'm sure I'd be happy eating that stuff.

Regarding the remove-the-skin, scrape-the-fat-off, put-the-skin-back-on method ... and, maybe not even put the skin back on the SAME piece of meat. How is this NOT sculpting? Can a CBJ explain?

with that argument, how is it that just trimming the thighs to be uniform ain't sculpting ?

Podge
12-29-2009, 06:36 AM
I did. Just as I'm not going out to buy Waygu briskets either.. So don't come looking for muffin pans in my camp.

No kidding !!!.. I do just fine with $25 briskets.

Diva Q
12-29-2009, 06:38 AM
I don't know. It didn't make my turn ins look any better!

seriously funny. Just about spit out my coffee when I saw that

I don't plan on buying Wagyu or doing muffin pan chicken.

I think that meat should still look like meat when it goes into a turn in box.

Divemaster
12-29-2009, 08:46 AM
I did. Just as I'm not going out to buy Waygu briskets either.. So don't come looking for muffin pans in my camp.

No kidding !!!.. I do just fine with $25 briskets.
Same here.

I caught that his chicken didn't do well ... all the chicken turned in looked good, tho. I'm sure I'd be happy eating that stuff.

Regarding the remove-the-skin, scrape-the-fat-off, put-the-skin-back-on method ... and, maybe not even put the skin back on the SAME piece of meat. How is this NOT sculpting? Can a CBJ explain?
You could ask the same question of those that trim briskets to fit in the box before cooking....

Jacked UP BBQ
12-29-2009, 08:53 AM
We did molded chicken in 2006 in our first comp ever. We took foil and made tight little ramiken like things and filled them with garlic butter. We took the thighes and put them in skip up after stuffing the bottom of the skin with butter and seasoned the chicken with S&P. We smoked the chicken for two hours and put it in the box and took 6th place with no sauce and no rub. They looked like perfect discs of chicken. We had no idea what we were doing and didn't do another contest for over a year.

dmprantz
12-29-2009, 09:14 AM
In the CBJ class I took recently, one of the turn boxes had "Ice Cream Scoop Pulled Pork." I asked the instructor if that was sculpting, and he said no. He explained a story where creating a perfectly round "doughnut" of meat isn't sculpting, but creating an X is. I give up trying to guess what sculpting is. Yet another reason why I think the presentation category is bunk.

dmp

Scottie
12-29-2009, 10:24 AM
In the CBJ class I took recently, one of the turn boxes had "Ice Cream Scoop Pulled Pork." I asked the instructor if that was sculpting, and he said no. He explained a story where creating a perfectly round "doughnut" of meat isn't sculpting, but creating an X is. I give up trying to guess what sculpting is. Yet another reason why I think the presentation category is bunk.

dmp


Can I ask who taught that class? That is completely contradictory to what has been taugfht and instructed out on the circuit...

thanks.

Scottie
12-29-2009, 10:31 AM
Here is Jacks Old South chicken scores from July 2009 to end of season. As Myron said on the show a new and/or recent technique that he was doing (which is why I only pulled from 7/09-present). I'll let you be the judge... This info was from the Pickled Pig site. I'll let you all decide.....


Results History for Chicken Category

Date ContestPlace PP Power Ranking Points
11/21/09 Plant City Pig Jam - Plant City, FL (http://www.thepickledpig.com/PPapps/Rankings/KCBSContestResults2.cfm?ID=829&StartDate={d '2009-01-01'}&EndDate={d '2009-12-31'})20 of 33
10/17/09 Diamond State BBQ Championship - Dover, DE (http://www.thepickledpig.com/PPapps/Rankings/KCBSContestResults2.cfm?ID=826&StartDate={d '2009-01-01'}&EndDate={d '2009-12-31'})50 of 81
10/04/09 30th Annual American Royal Barbecue - Kansas City, MO (http://www.thepickledpig.com/PPapps/Rankings/KCBSContestResults2.cfm?ID=823&StartDate={d '2009-01-01'}&EndDate={d '2009-12-31'}) 261 of 473
09/26/09 Murphysboro Barbecue Cook-Off - Murphysboro, IL (http://www.thepickledpig.com/PPapps/Rankings/KCBSContestResults2.cfm?ID=693&StartDate={d '2009-01-01'}&EndDate={d '2009-12-31'}) 18 of 44
09/19/09 Decatur Jaycees 15th Annual Riverfest - Decatur, AL (http://www.thepickledpig.com/PPapps/Rankings/KCBSContestResults2.cfm?ID=687&StartDate={d '2009-01-01'}&EndDate={d '2009-12-31'}) 17 of 59
08/29/09 Music City BBQ - Nashville, TN (http://www.thepickledpig.com/PPapps/Rankings/KCBSContestResults2.cfm?ID=810&StartDate={d '2009-01-01'}&EndDate={d '2009-12-31'})17 of 36
08/15/09 Pigs & Peaches BBQ Contest & Festival - Kennesaw, GA (http://www.thepickledpig.com/PPapps/Rankings/KCBSContestResults2.cfm?ID=655&StartDate={d '2009-01-01'}&EndDate={d '2009-12-31'}) 13 of 42
08/01/09 Dillard Bluegrass & Barbeque Festival - Dillard, GA (http://www.thepickledpig.com/PPapps/Rankings/KCBSContestResults2.cfm?ID=645&StartDate={d '2009-01-01'}&EndDate={d '2009-12-31'}) 20 of 57
07/11/09 SC Festival of Discovery - Greenwood, SC (http://www.thepickledpig.com/PPapps/Rankings/KCBSContestResults2.cfm?ID=625&StartDate={d '2009-01-01'}&EndDate={d '2009-12-31'}) 38 of 58

Mo-Dave
12-29-2009, 10:38 AM
Those look like some mediocre scores to me, think I will stick with what I do, at least I wont do any worse.
Dave

JD McGee
12-29-2009, 10:43 AM
Here is Jacks Old South chicken scores from July 2009 to end of season. As Myron said on the show a new and/or recent technique that he was doing. I'll let you be the judge... This info was from the Pickled Pig site. I'll let you all decide.....


Results History for Chicken Category

Date ContestPlace PP Power Ranking Points
11/21/09 Plant City Pig Jam - Plant City, FL (http://www.thepickledpig.com/PPapps/Rankings/KCBSContestResults2.cfm?ID=829&StartDate={d '2009-01-01'}&EndDate={d '2009-12-31'})20 of 33
10/17/09 Diamond State BBQ Championship - Dover, DE (http://www.thepickledpig.com/PPapps/Rankings/KCBSContestResults2.cfm?ID=826&StartDate={d '2009-01-01'}&EndDate={d '2009-12-31'})50 of 81
10/04/09 30th Annual American Royal Barbecue - Kansas City, MO (http://www.thepickledpig.com/PPapps/Rankings/KCBSContestResults2.cfm?ID=823&StartDate={d '2009-01-01'}&EndDate={d '2009-12-31'}) 261 of 473
09/26/09 Murphysboro Barbecue Cook-Off - Murphysboro, IL (http://www.thepickledpig.com/PPapps/Rankings/KCBSContestResults2.cfm?ID=693&StartDate={d '2009-01-01'}&EndDate={d '2009-12-31'}) 18 of 44
09/19/09 Decatur Jaycees 15th Annual Riverfest - Decatur, AL (http://www.thepickledpig.com/PPapps/Rankings/KCBSContestResults2.cfm?ID=687&StartDate={d '2009-01-01'}&EndDate={d '2009-12-31'}) 17 of 59
08/29/09 Music City BBQ - Nashville, TN (http://www.thepickledpig.com/PPapps/Rankings/KCBSContestResults2.cfm?ID=810&StartDate={d '2009-01-01'}&EndDate={d '2009-12-31'})17 of 36
08/15/09 Pigs & Peaches BBQ Contest & Festival - Kennesaw, GA (http://www.thepickledpig.com/PPapps/Rankings/KCBSContestResults2.cfm?ID=655&StartDate={d '2009-01-01'}&EndDate={d '2009-12-31'}) 13 of 42
08/01/09 Dillard Bluegrass & Barbeque Festival - Dillard, GA (http://www.thepickledpig.com/PPapps/Rankings/KCBSContestResults2.cfm?ID=645&StartDate={d '2009-01-01'}&EndDate={d '2009-12-31'}) 20 of 57
07/11/09 SC Festival of Discovery - Greenwood, SC (http://www.thepickledpig.com/PPapps/Rankings/KCBSContestResults2.cfm?ID=625&StartDate={d '2009-01-01'}&EndDate={d '2009-12-31'}) 38 of 58

:lol::lol::lol:...you'd think he was doing top 5 every time by the way he was ranting about having his idea shigged.

Podge
12-29-2009, 10:48 AM
Even bad ideas are shigged if it's a good team using it. I'm just glad there's a bunch of people wanting to do that now.

dmprantz
12-29-2009, 11:01 AM
Here is Jacks Old South chicken scores from July 2009 to end of season.

I'd be curious to see what his presentation scores were for those competitions. They aren't broken down on the KCBS sight, and I'm not even sure if individual scores are given to other teams at the event. Since that's what we're discussing though, I think that's most germaine.

dmp

Divemaster
12-29-2009, 11:26 AM
Even bad ideas are shigged if it's a good team using it. I'm just glad there's a bunch of people wanting to do that now.
You and me both! :lol::lol::lol:

kurtsara
12-29-2009, 11:27 AM
Can I ask who taught that class? That is completely contradictory to what has been taugfht and instructed out on the circuit...

thanks.


I was told the same thing when I took the class earlier this year, Mike Lake I believe was the instructor

dmprantz
12-29-2009, 11:28 AM
I was told the same thing when I took the class earlier this year, Mike Lake I believe was the instructor

So it begins....

dmp

Sledneck
12-29-2009, 11:52 AM
here is jacks old south chicken scores from july 2009 to end of season. As myron said on the show a new and/or recent technique that he was doing (which is why i only pulled from 7/09-present). I'll let you be the judge... This info was from the pickled pig site. I'll let you all decide.....

08/15/09 pigs & peaches bbq contest & festival - kennesaw, ga (http://www.thepickledpig.com/ppapps/rankings/kcbscontestresults2.cfm?id=655&startdate=%7bd%20%272009-01-01%27%7d&enddate=%7bd%20%272009-12-31%27%7d) 13 of 42

nice!!!!!

Scottie
12-29-2009, 11:54 AM
I was told the same thing when I took the class earlier this year, Mike Lake I believe was the instructor


I'll have to put a call in to Mr. Lake. As I've been through a couple of his classes. Granted as a gofer... But I know of a cook that was also DQ'd in pork because of "sculpting"...

LindaM
12-29-2009, 12:23 PM
I'll have to put a call in to Mr. Lake. As I've been through a couple of his classes. Granted as a gofer... But I know of a cook that was also DQ'd in pork because of "sculpting"...

Scottie

It has been years since I have seen a DQ for sculpting or marking but when you think about it, any new presentation would be marking right? That is if you know who the team is. No garnish in this world of parsley could be considered marking. Always go on the side of the cook, unless you mold the pork in the form of CS.com I guess you are safe .:) Ice Cream scoops are legal, jello molds are not.

Ponderosa BBQ
12-29-2009, 12:26 PM
Anyone who knows me knows I write my own script I compete for pure pleasure I make my own rubs,sauces I don't bite off of anybody that's my badge of honor. I just cook to the best of my ability and let the chips fall. BBQ is real personal to me I take it seriously but have great fun to me knowing the real history of BBQ in America I feel I have to rep it. That is why even though competing in about 80 kcbs BBQ contest since june2006
I have yet to win a grand because I do it my way keep working and perfecting an enjoying just as my ancesters done. Peace

Jacked UP BBQ
12-29-2009, 12:31 PM
Anyone who knows me knows I write my own script I compete for pure pleasure I make my own rubs,sauces I don't bite off of anybody that's my badge of honor. I just cook to the best of my ability and let the chips fall. BBQ is real personal to me I take it seriously but have great fun to me knowing the real history of BBQ in America I feel I have to rep it. That is why even though competing in about 80 kcbs BBQ contest since june2006
I have yet to win a grand because I do it my way keep working and perfecting an enjoying just as my ancesters done. Peace

I can respect that. My only question is, why waste all that money competing if you don't want to cook for the judges? I would just come hang out with some teams and save the cooking for home.

Scottie
12-29-2009, 12:38 PM
Scottie

It has been years since I have seen a DQ for sculpting or marking but when you think about it, any new presentation would be marking right? That is if you know who the team is. No garnish in this world of parsley could be considered marking. Always go on the side of the cook, unless you mold the pork in the form of CS.com I guess you are safe .:) Ice Cream scoops are legal, jello molds are not.

So what is the difference with a ice cream scoop and a jello mold? I mean, I know the difference. But according to the BOD, what is the difference as you guys are the one's that enforce the rules...

Quau was DQ'd at a contest in 2008 in pork...

LindaM
12-29-2009, 12:51 PM
So what is the difference with a ice cream scoop and a jello mold? I mean, I know the difference. But according to the BOD, what is the difference as you guys are the one's that enforce the rules...

Quau was DQ'd at a contest in 2008 in pork...

I honestly don't know what the difference is, that was a BOD ruling before I was on the board so I never heard the discussion, only the results as a rep. A jello mold has an actual form where an ice cream scoop makes it round???? YMHO - I have seen small dixie cups used just to make them uniform, no distinct form, not dq'd. I have been a rep where Quau competed and he did the right thing, came to me prior to the turnin and asked if what he was doing was legal. If you push the limit check with the rep first. By the way I was fine with his chicken entry.

Ponderosa BBQ
12-29-2009, 12:59 PM
Because I do enjoy the challenge I'm a one man team I luv the competition BBQ enviroment at contest. It right up my alley I have met alot of friends competing it is like a my 2nd family.
It would be nice at times to have a partner to cook with but I yet to find any close family or friend who is as dedicated as I am when I need to go I go I can't have any here one day and not the next I can do bad by myself.

Scottie
12-29-2009, 01:02 PM
Because I do enjoy the challenge I'm a one man team I luv the competition BBQ enviroment at contest. It right up my alley I have met alot of friends competing it is like a my 2nd family.
It would be nice at times to have a partner to cook with but I yet to find any close family or friend who is as dedicated as I am when I need to go I go I can't have any here one day and not the next I can do bad by myself.


I agree Moe. Probably why I do it on my own as well. Granted, I have my girls and mys sister with ibn the summer, but otherwise, I would rather do it on my own, than to count on someone and they let me down.

Ponderosa BBQ
12-29-2009, 01:17 PM
For sure bud see you guys at the banquet will bring some cigars peace.

Jacked UP BBQ
12-29-2009, 01:29 PM
Because I do enjoy the challenge I'm a one man team I luv the competition BBQ enviroment at contest. It right up my alley I have met alot of friends competing it is like a my 2nd family.
It would be nice at times to have a partner to cook with but I yet to find any close family or friend who is as dedicated as I am when I need to go I go I can't have any here one day and not the next I can do bad by myself.

Good answer. Glad you enjoy it so much and have the ability to do what you enjoy.

KnucklHed BBQ
12-29-2009, 02:45 PM
I don't know. It didn't make my turn ins look any better!
OMG! Thank you for that! That crap was premeditated!! You had to plan that one out to pull it off.
BTW - How were the nuggs? :icon_bigsmil

Mini Loaf pans.


http://www.acehardware.com/product/index.jsp?productId=1274767&CAWELAID=109325880


"Why should man copy-when he can create?"

When I saw Myron using the muffin pans, my first thought was why in the hell would you want a round thigh, even if they are uniform?? A small rectangular pan makes way more sense if you're going to try it at all in my worthless opinion.

Here is Jacks Old South chicken scores from July 2009 to end of season. As Myron said on the show a new and/or recent technique that he was doing (which is why I only pulled from 7/09-present). I'll let you be the judge... This info was from the Pickled Pig site. I'll let you all decide.....


Results History for Chicken Category

Date ContestPlace PP Power Ranking Points
11/21/09 Plant City Pig Jam - Plant City, FL (http://www.thepickledpig.com/PPapps/Rankings/KCBSContestResults2.cfm?ID=829&StartDate={d '2009-01-01'}&EndDate={d '2009-12-31'})20 of 33
10/17/09 Diamond State BBQ Championship - Dover, DE (http://www.thepickledpig.com/PPapps/Rankings/KCBSContestResults2.cfm?ID=826&StartDate={d '2009-01-01'}&EndDate={d '2009-12-31'})50 of 81
10/04/09 30th Annual American Royal Barbecue - Kansas City, MO (http://www.thepickledpig.com/PPapps/Rankings/KCBSContestResults2.cfm?ID=823&StartDate={d '2009-01-01'}&EndDate={d '2009-12-31'}) 261 of 473
09/26/09 Murphysboro Barbecue Cook-Off - Murphysboro, IL (http://www.thepickledpig.com/PPapps/Rankings/KCBSContestResults2.cfm?ID=693&StartDate={d '2009-01-01'}&EndDate={d '2009-12-31'}) 18 of 44
09/19/09 Decatur Jaycees 15th Annual Riverfest - Decatur, AL (http://www.thepickledpig.com/PPapps/Rankings/KCBSContestResults2.cfm?ID=687&StartDate={d '2009-01-01'}&EndDate={d '2009-12-31'}) 17 of 59
08/29/09 Music City BBQ - Nashville, TN (http://www.thepickledpig.com/PPapps/Rankings/KCBSContestResults2.cfm?ID=810&StartDate={d '2009-01-01'}&EndDate={d '2009-12-31'})17 of 36
08/15/09 Pigs & Peaches BBQ Contest & Festival - Kennesaw, GA (http://www.thepickledpig.com/PPapps/Rankings/KCBSContestResults2.cfm?ID=655&StartDate={d '2009-01-01'}&EndDate={d '2009-12-31'}) 13 of 42
08/01/09 Dillard Bluegrass & Barbeque Festival - Dillard, GA (http://www.thepickledpig.com/PPapps/Rankings/KCBSContestResults2.cfm?ID=645&StartDate={d '2009-01-01'}&EndDate={d '2009-12-31'}) 20 of 57
07/11/09 SC Festival of Discovery - Greenwood, SC (http://www.thepickledpig.com/PPapps/Rankings/KCBSContestResults2.cfm?ID=625&StartDate={d '2009-01-01'}&EndDate={d '2009-12-31'}) 38 of 58

All talk & no walk.

RobKC
12-29-2009, 03:11 PM
All talk & no walk.

MM did get 5th at Mesquite, before he DQ'd himself.

KnucklHed BBQ
12-29-2009, 03:28 PM
MM did get 5th at Mesquite, before he DQ'd himself.


lol, alright, mostly talk & rarely walk...

Wasn't bashin' the guy per se, but if you're going to run your mouth about anything, then you'd better be prepared to demonstrate real world results when required, right? Especially if you're going to get in someone else's face for shiggin' an idea that you don't have any intellectual property rights to.

Don't get me wrong, I realize that Myron has accomplished far more that I could ever dream of in competition BBQ, and much respect for that, but how the heck does he do so well in other categories and quite often tank in 1?

My food isn't always right where I want it to be, there are absolutely days where something goes wrong and so you present what you have... but it baffles me that some almost seem to have concluded that XXX category is their weak spot and will remain as such, just as long as YYY category remains their strongest...

Not bashing, I guess I just have too limited of expirence to understand or maybe I'm not seeing the whole pic...

Pretty sure this thread is now completly derailed, I'll shut up now. :biggrin:

Double D's BBQ
12-29-2009, 06:23 PM
You do all realize that this is a huge practical joke that Myron is playing on all the Shiggers out there. Myron is probably laughing his arse off right now over all the folks that are trying to copy something he's probably never done and never would do.

JayAre
12-29-2009, 06:34 PM
You do all realize that this is a huge practical joke that Myron is playing on all the Shiggers out there. Myron is probably laughing his arse off right now over all the folks that are trying to copy something he's probably never done and never would do.

I had that same thought...

Dutchovendude
12-29-2009, 08:35 PM
Since a few of you liked my chicken turn in, here is my (Mc) rib turn in.
I created these for a joke on another website.
By the way, the kids ate them and said the real deals tasted much better!

bingo1912
12-29-2009, 08:46 PM
Is this the same Myron I think you are talkin about?

Is It Ready Yet?
12-29-2009, 11:18 PM
You do all realize that this is a huge practical joke that Myron is playing on all the Shiggers out there. Myron is probably laughing his arse off right now over all the folks that are trying to copy something he's probably never done and never would do.


Bingo!

Sawdustguy
12-30-2009, 12:42 AM
If you push the limit check with the rep first.

This is great advice! Even though our turn in was 100% legal, take it from the Polocks, we learned the hard way.

roksmith
12-30-2009, 05:53 AM
I honestly don't see the big deal. If anybody out there hasn't Shigg'd a little something from someone else, they just aren't trying hard enough.
Anybody who has ever wrapped a piece of meat in foil, used a cambro, made a putting green, or trimmed up a piece of chicken is most likely shigging to a point. There are very few truely unique ideas out there and anybody who thinks everything they do is completely unique is either nuts or full of crap.

Shigging something isn't a bad thing, it's the best form of flattery. Myron didn't make that crap up, he saw somebody else do it(at least something similar). He just got caught on TV (purposely or not) being an A$$ about it. Just Myron being Myron.:icon_pissed

Podge
12-30-2009, 07:56 AM
I honestly don't see the big deal. If anybody out there hasn't Shigg'd a little something from someone else, they just aren't trying hard enough.
Anybody who has ever wrapped a piece of meat in foil, used a cambro, made a putting green, or trimmed up a piece of chicken is most likely shigging to a point. There are very few truely unique ideas out there and anybody who thinks everything they do is completely unique is either nuts or full of crap.

Shigging something isn't a bad thing, it's the best form of flattery. Myron didn't make that crap up, he saw somebody else do it(at least something similar). He just got caught on TV (purposely or not) being an A$$ about it. Just Myron being Myron.:icon_pissed

Well, when a feller shigs, he can't expect to beat the guy he's shigged from. But you're right, doing unique things is what sets a winner apart. But not 100% of anyone's game plan is unique.

Against The Grain
12-30-2009, 10:30 AM
Oysters are good cooked in a muffinpan. Mix in what ever you like.

bingo1912
12-30-2009, 02:57 PM
What the heck is shigging???? and as long as it isn't a competition who cares anyway, being creative is what its all about isn't it?

Scottie
12-30-2009, 04:14 PM
Shigging

http://www.facebook.com/home.php#/pages/shigging/262928189407?ref=mf

Dale P
12-30-2009, 04:36 PM
The ole Shiggin cup. I have 2 that I treasure. One that Podge gave me and one from Todd himself. You just cant have enough of them. Send me some more.

Even the Perry Brothers have been shigged and that is desperation in the highest form.

Scottie
12-30-2009, 04:38 PM
The ole Shiggin cup. I have 2 that I treasure. One that Podge gave me and one from Todd himself. You just cant have enough of them. Send me some more.

Even the Perry Brothers have been shigged and that is desperation in the highest form.


I find that they are perfect drink size. So when I say I only had 4 drinks at a contest and am falling down... You know why!!! :eek:

musicmanryann
12-30-2009, 04:41 PM
I find that they are perfect drink size. So when I say I only had 4 drinks at a contest and am falling down... You know why!!! :eek:

Any idea how one can get their hands on a few?:rolleyes:

Smokin' Joe
12-30-2009, 05:52 PM
I heard Clone was gonna sell some on ebay after the TV appearance...you could check there :mrgreen:

Capt ron
12-30-2009, 06:21 PM
Ponderosa BBQ,
{{{Clap-Clap}}} Well said... That's the way most should feel and enjoy True BBQ!!!

Smokin' Gnome BBQ
12-30-2009, 07:43 PM
Ponderosa BBQ,
{{{Clap-Clap}}} Well said... That's the way most should feel and enjoy True BBQ!!!


sooooo, I should stop shigging you?:roll:

Jorge
12-30-2009, 07:54 PM
Because I do enjoy the challenge I'm a one man team I luv the competition BBQ enviroment at contest. It right up my alley I have met alot of friends competing it is like a my 2nd family.
It would be nice at times to have a partner to cook with but I yet to find any close family or friend who is as dedicated as I am when I need to go I go I can't have any here one day and not the next I can do bad by myself.

I'd check my 40 time before shigging Moe:wink::lol:

Smokin' Gnome BBQ
12-30-2009, 07:58 PM
I actually hate to say this but did this same conversation happen when some one said they saw someone cooking chicken in parkay? I know Im gonna try it and see what it looks like. Cant hurt...really it cant!

Contracted Cookers
12-30-2009, 08:02 PM
sculped chicken come on.

KuyasKitchen
01-01-2010, 10:26 AM
Everyone who uses fire is shigging!

Podge
01-01-2010, 02:08 PM
Everyone who uses fire is shigging!

I'd say that fire was the very first item ever to be shigged. A caveman saw another caveman cook his mammoth over a fire, and decided to try that because it sounded better than eating it raw.

Porky
01-02-2010, 06:36 AM
I was in Home Goods here in So Fl last week and saw a teflon pan that had 12 rectangular 2"x3" shaped loaves. I think that this configuration wood be a more natural shape for the chicken thighs for competitions.

Dale in GA
01-02-2010, 08:39 AM
Seems like one would get scorch marks on the thighs when using a muffin pan. I think they would judge poorly on appearance....