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Old 02-28-2010, 11:21 AM   #4
somebody shut me the fark up.

thirdeye's Avatar
Join Date: 01-14-06
Location: At home on the range in Wyoming

I did an experiment on my last batch of Cup Cake Pan Chicken, trying to determine if I liked them skin-up or skin-down in the pans. When they were removed from the pan, I finished cooking them on a raised grate direct at 375. (The ones on the left were skin-up in the pan)

I have an on going article which is called the Quest For The Perfect Thigh. The article is from a backyard cooks point of view, but I have incorporated many professional tips from The Jumpin' Jim method, The Pickled Pig method, and the latest addition is the Myron Mixon Cupcake Pan method, and some advice from a bunch of other folks. All the details can be found HERE.

Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
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