Cupcake Chicken - Skin Up or Down? - Page 2

dudz · 02-18-2010, 08:37 AM

Looks good

KnucklHed BBQ · 02-18-2010, 09:09 AM

Quote:

Originally Posted by Lake Dogs

As I'm still working on my chicken recipe (trying to get skin un-rubbery), I surely
looked at Myrons muffin pan chicken.

Tried this? Bite thru skin every time.
Post #81 kinda gets into it... there was a previous post in there somewhere that detailed the process a bit more. No muf pans either...

http://www.bbq-brethren.com/forum/sh...t=75043&page=6

Lake Dogs · 02-18-2010, 10:22 AM

For the guys who dont know about the Pickled Pig method:

http://www.thepickledpig.com/forums/...n-chicken.html

thirdeye · 02-21-2010, 07:05 PM

Well, I did my own experiment tonight ..... two skin up, and two skin down. I did scrape the skin, and removed the chicken from the pan once it firmed up. It was finished using a raised direct set-up.

The verdict - Taste and moisture wise, it was hard to tell the difference between the two. Both had nice bite through skin. The shape of the skin-up ones was more consistent and very round. I did notice some skin slippage on the skin-down thighs. I can see this as being a very handy method for prepping a dozen thighs ahead of time and have them waiting in the fridge. I also think the eye appeal and the easy slicing (since I de-boned them) might appeal to some guests. The downside is, these things are too easy to eat...

LT72884 · 02-21-2010, 07:11 PM

Hey thirdeye. Spoke with T a few weeks back. He misses you man. haha. Anyway that looks dang good but do you have to braise it in margin or butter?

thanx dude

Vince B · 02-21-2010, 07:14 PM

Excelent pictures thirdeye!

HumboldtSmokeBBQ · 02-21-2010, 07:18 PM

dat some sexy bird, where were you my last comp...not in my booth!

thirdeye · 02-21-2010, 07:40 PM

Quote:

Originally Posted by LT72884

Hey thirdeye. Spoke with T a few weeks back. He misses you man. haha. Anyway that looks dang good but do you have to braise it in margin or butter?

thanx dude

I didn't use much Parkay at all. And they were in the pan just long enough to make them set up. I would think that even some of the cooking sprays would give them enough lube not to stick, but I'm thinking butter or margarine does help tenderize the skin.

I'm going to try to judge at Worland again this year (and maybe Laramie too), and I hope T will be there. That is a fun time.

thirdeye · 02-21-2010, 07:41 PM

Quote:

Originally Posted by HumboldtSmokeBBQ

dat some sexy bird, where were you my last comp...not in my booth!

I bet you could get about 10 of them in the box. Heheee.

LT72884 · 02-21-2010, 08:04 PM

Quote:

Originally Posted by thirdeye

I didn't use much Parkay at all. And they were in the pan just long enough to make them set up. I would think that even some of the cooking sprays would give them enough lube not to stick, but I'm thinking butter or margarine does help tenderize the skin.

I'm going to try to judge at Worland again this year (and maybe Laramie too), and I hope T will be there. That is a fun time.

i might have to pm you to see how to do this. i wanna try it out on the weber.

that would be cool if good ole T showed up..Good times man.

thanx.

Bluesman · 02-22-2010, 04:26 AM

Does someone have a recipe for cupcake chicken? I have to try this. PM meor post here if you do.

Thanks

deguerre · 02-22-2010, 05:33 AM

Quote:

Originally Posted by thirdeye

The downside is, these things are too easy to eat...

That's a downside?

I'm loving those peppers too!

02-18-2010, 08:37 AM	#16
dudz Full Fledged Farker Join Date: 02-05-10 Location: Rushford/Buffalo, Ny	Looks good __________________ UDS..."The be all and end all" of smokers

02-18-2010, 10:22 AM	#18
Lake Dogs is One Chatty Farker Join Date: 07-14-09 Location: Lake Sinclair, GA	For the guys who dont know about the Pickled Pig method: http://www.thepickledpig.com/forums/...n-chicken.html __________________ Hance Lake Dogs Cooking Team Lake Sinclair, GA MIM/MBN CBJ since 2005 Lang 60 , Brinkmann Stillwater , Weber 22 Silver A man who wouldn't cheat for a poke don't want one bad enough - Gus McCrae

02-21-2010, 07:05 PM	#19
thirdeye Babbling Farker Join Date: 01-14-06 Location: At home on the range in Wyoming	Well, I did my own experiment tonight ..... two skin up, and two skin down. I did scrape the skin, and removed the chicken from the pan once it firmed up. It was finished using a raised direct set-up. The verdict - Taste and moisture wise, it was hard to tell the difference between the two. Both had nice bite through skin. The shape of the skin-up ones was more consistent and very round. I did notice some skin slippage on the skin-down thighs. I can see this as being a very handy method for prepping a dozen thighs ahead of time and have them waiting in the fridge. I also think the eye appeal and the easy slicing (since I de-boned them) might appeal to some guests. The downside is, these things are too easy to eat... __________________ ~thirdeye~ I Play With Fire and Smoke *KCBS - CBJ* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Kettle, Oil Patch Horizontal Visit my Cookin' Site by clicking HERE

02-21-2010, 07:11 PM	#20
LT72884 is One Chatty Farker Join Date: 05-07-09 Location: Draper Utah	Hey thirdeye. Spoke with T a few weeks back. He misses you man. haha. Anyway that looks dang good but do you have to braise it in margin or butter? thanx dude __________________ I really need a girl whos last name doesnt end with .jpg::http://grillofmydreams.bluedisk.org/

02-21-2010, 07:14 PM	#21
Vince B Full Fledged Farker Join Date: 11-15-09 Location: Bloomingdale Illinois	Excelent pictures thirdeye! __________________ 18"WSM/SMOKEY JOE/ VERY OLD 22.5" Weber /5 BURNER KENMORE GAS

02-21-2010, 07:18 PM	#22
HumboldtSmokeBBQ is one Smokin' Farker Join Date: 08-06-09 Location: Occupied State of Jefferson	dat some sexy bird, where were you my last comp...not in my booth! __________________ -UDS -COS(Moth Balled) -Santa Maria Grill -20,000 BTU Bayou Classic Charcoal Starter -22.5" Weber Kettle -Fish the dog-Loyal Team Mascot "You go to the BBQ Competition with the BBQ you have, not the BBQ you want"

02-22-2010, 04:26 AM	#26
Bluesman Full Fledged Farker Join Date: 01-01-10 Location: Fond du Lac, WI	Recipe Does someone have a recipe for cupcake chicken? I have to try this. PM meor post here if you do. Thanks __________________ "98" Green Weber Performer "01" Green Weber Platinum 22.5 WSM Smokin' Bucky UDS Faster than the Speed of Light Red Thermapen, Certified MOINK Ball Maker "Nobody love me but my mother.....and she could be jivin' too"......BB King