Cupcake Chicken Question

topchefvt52 · 02-28-2010, 06:43 AM

Thought I'd give C.C. a try tonight. Could have sworn AI saw a recent recipe post but not finding it.

Think I saw that Parkay is used to grease the cups and then trimmed thighs follow. My question is:
what cook temp?
do the thighs stay in the cups until just firm and then transferred out till fully done?

Thanks

Bluesman · 02-28-2010, 06:49 AM

Here you go....Enjoy. The cupcake pan sets the shape, you can also do it like in the link. Both ways will turn out great.

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

topchefvt52 · 02-28-2010, 07:09 AM

Thanks for the link...I recall reading Big Pigs fabulous write-up a few weeks ago...forgot to bookmark it.

thirdeye · 02-28-2010, 07:21 AM

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 brother smoke · 02-28-2010, 08:11 AM

Nice chix thighs, Wayne!

Yeti-BBQ · 02-28-2010, 08:22 AM

Great information. My family loves crispy skin so I usually just grill chicken. I don't do any comps so I've never worried about it but I may have to try this. As Thirdeye's post points out it's a real calorie reducing method as well.

bigabyte · 02-28-2010, 08:29 AM

Great post Wayne!

Vince B · 02-28-2010, 09:57 AM

Thanks Wayne. I just added your site to my favorites! I have been craving chicken and man it looks like you have it down to a science. Thank you for the post. Vince

02-28-2010, 06:43 AM	#1
topchefvt52 Knows what a fatty is. Join Date: 01-17-10 Location: Woodstock, VT	Cupcake Chicken Question Thought I'd give C.C. a try tonight. Could have sworn AI saw a recent recipe post but not finding it. Think I saw that Parkay is used to grease the cups and then trimmed thighs follow. My question is: what cook temp? do the thighs stay in the cups until just firm and then transferred out till fully done? Thanks __________________ Regards, TC

02-28-2010, 06:49 AM	#2
Bluesman Full Fledged Farker Join Date: 01-01-10 Location: Fond du Lac, WI	Here you go....Enjoy. The cupcake pan sets the shape, you can also do it like in the link. Both ways will turn out great. Link: http://www.thepickledpig.com/forums/...n-chicken.html __________________ "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

02-28-2010, 07:09 AM	#3
topchefvt52 Knows what a fatty is. Join Date: 01-17-10 Location: Woodstock, VT	Thanks for the link...I recall reading Big Pigs fabulous write-up a few weeks ago...forgot to bookmark it. __________________ Regards, TC

02-28-2010, 07:21 AM	#4
thirdeye Babbling Farker 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. __________________ ~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

02-28-2010, 08:11 AM	#5
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA	Nice chix thighs, Wayne! __________________ Peace and Smoke, BBS http://simplymarvelousbbq.com/store/ Custom rig by Santa Maria BBQ outfitters w/ Santa Maria grill and smoker; UDS x 2; Bubba Keg

02-28-2010, 08:22 AM	#6
Yeti-BBQ Found some matches. Join Date: 02-15-10 Location: Portland OR	Great information. My family loves crispy skin so I usually just grill chicken. I don't do any comps so I've never worried about it but I may have to try this. As Thirdeye's post points out it's a real calorie reducing method as well.

02-28-2010, 08:29 AM	#7
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Great post Wayne! __________________ (Signature declassified per the Freedom of Information Act) Chris Baker CBJ #14306 Vast ████-███ BBQ ████████ It's a ████ ███████ thing... WSM's, Weber Kettles, Smoke Daddy, Gasser, some things in the graveyard. IMBAS Certified MOINK Baller - There is no █████ ██████ █████ - Double Zero Avatar courtesy of Grillman

02-28-2010, 09:57 AM	#8
Vince B Full Fledged Farker Join Date: 11-15-09 Location: Bloomingdale Illinois	Thanks Wayne. I just added your site to my favorites! I have been craving chicken and man it looks like you have it down to a science. Thank you for the post. Vince __________________ 18"WSM/SMOKEY JOE/ VERY OLD 22.5" Weber /5 BURNER KENMORE GAS