Trying my own spin on a Myron Winner. PrOn A little for now
Been surfin around here and on the web for some ideas to make chicken that doesn't have a really smokey flavor for the wife. I have heard and read so much about the muffin tin chicken (I am sure many of you are sick of hearing about this) I thought this might be a way to cook chicken in my kamado without the chicken taking on a whole lot of smoke flavor.
I watched a video on youtube that the fella skinned the thighs and scraped the fat from it and then re-wrapped it and brined it overnight. Then put it in the tins and added butter on top. I wondered why take out fat then add it as butter fat?
So I decided to just let it simmer in it's own fat.
I opted not to set it in a pan of chicken stock and put holes in my muffin tins either.
Thinking that it will come out like fried chicken sitting in it's own fat. We shall see!
More to follow soon,
Follow me at Uncle Jed's BBQ and like the new French Barbecue Association, on Facebook. Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award
"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG, Omar the WGA, and Sophia my WFO
Member KCBS, FBA, CBJ, and Founder French Bbq Association www.kcbs.fr
Last edited by CharredApron; 04-04-2013 at 06:28 PM..
Reason: Added final cook PrOn