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Unread 02-28-2010, 10:21 AM   #4
thirdeye
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Join Date: 01-14-06
Location: At home on the range in Wyoming
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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.
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~thirdeye~

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