A little chicken pron - Page 2

Bonewagon · 01-11-2013, 08:49 PM

Lookin' good!

Freddy j · 01-11-2013, 08:52 PM

Quote:

Originally Posted by MaximumJEFF

Sorry. We were taste testing.

Thighs are de-boned, trimmed and skin scraped. Rufus Teague Spicy meat rub. 1.25 hours skin down in muffin pan, chunk of butter on top. Flip, salt and pepper, back in the pan for 45 minutes, brush with SBR, rest and serve.

Wings are rubbed with 5 different rubs. Trying some stuff before comp. 30 minutes, flip, brush on melted butter after 20 minutes, 15 minutes later remove from heat and serve.

The thighs really grabbed my attention Jeff. Nice looking cook!

MaximumJEFF · 01-12-2013, 02:01 AM

Thanks for the feedback! It was my first attempt at "cupcake chicken". Hopefully they'll come out as good next month at comp. Also my first time using Rufus Teague Spicy Meat Rub. Very tasty.
Definitely need more practice. Sunday is looking to be delicious...

TomB · 01-12-2013, 04:33 AM

You nailed it!

MaximumJEFF · 01-13-2013, 11:46 PM

Decided to do a few more today. Slightly different method.

Thighs were deboned and skin was scraped. Marinaded them in buttermilk for a few hours. Rufus Teague under the skin, on top of the skin and on the bottom of each thigh. Went pretty liberal with it.
Put em skin down in non-perferated muffin pans with a chunk of butter on top. Set the iQue110 to 300 degrees for 2 hours. Took em out of the pans, flipped skin up and put them directly on the grate. Left the smoker at 300 for 20 minutes. Melted some butter and mixed in some SBR. Basted each one then closed the smoker again for 20 more minutes. Took em off and hit em again with the Butter/SBR mix.
Bite was great. Taste was better.

martyleach · 01-13-2013, 11:51 PM

Yes, I did Myron Mixon's cupcake chicken from his latest book. Followed it exactly from the recipe. Very dry and over cooked as I expected from the long cooking times. Cut the times back significantly and they came out great (for me) but my family still likes the fatty skins....

MaximumJEFF · 01-14-2013, 11:34 PM

These definitely weren't dry. Each cup was running over with fat/butter/chicken juice. I could probably cut down the amount of time they cooked after taking them out of the cups

HOG WILD BBQ · 01-16-2013, 06:59 AM

A+++++++++++++++++++++++++++++++++++

chicagokp · 01-16-2013, 07:17 AM

Looks like good eats!

Militant83 · 01-16-2013, 10:45 AM

some good looking yardbird there

bmonkman · 01-16-2013, 11:13 AM

Quote:

Originally Posted by dupemaster

So the balls are actually thighs? What's the advantage to cooking them ins a muffin pan?

If you have Netflix then you should watch the first season of BBQ Pitmasters. Myron Mixon claims to have invented doing chicken thighs this way.

Brian

big brother smoke · 01-16-2013, 02:48 PM

Have any of you had consistent success with muffin chicken?

MaximumJEFF · 01-16-2013, 04:44 PM

Quote:

Originally Posted by big brother smoke

Have any of you had consistent success with muffin chicken?

I've only done one comp. And, we didn't do use muffin pans. We placed near DAL. So, this winter I've been trying to improve. These are the only two times I've tried it with muffin pans. Both times the chicken came out great. Very juicy, bite through skin and tasty. I'm about to prep more for tonight. They were good. But, not "HOLY CRAP THAT'S GOOD". I think a different sauce would help. I love SBR. But, it doesn't seem "right".

big brother smoke · 01-16-2013, 04:49 PM

Quote:

Originally Posted by MaximumJEFF

I've only done one comp. And, we didn't do use muffin pans. We placed near DAL. So, this winter I've been trying to improve. These are the only two times I've tried it with muffin pans. Both times the chicken came out great. Very juicy, bite through skin and tasty. I'm about to prep more for tonight. They were good. But, not "HOLY CRAP THAT'S GOOD". I think a different sauce would help. I love SBR. But, it doesn't seem "right".

Cool, keep us posted.

MaximumJEFF · 01-18-2013, 06:30 PM

Practice makes perfect, right?

01-11-2013, 08:49 PM	#16
Bonewagon is One Chatty Farker Join Date: 06-12-09 Location: Ithaca, Michigan Downloads: 0 Uploads: 0	Lookin' good! __________________ Jason Big Steel Keg, WSM, OTG, Super Fast and Accurate Blue Splash-Proof Thermapen

01-12-2013, 02:01 AM	#18
MaximumJEFF On the road to being a farker Join Date: 02-21-12 Location: Fenton, MO Downloads: 0 Uploads: 0	Thanks for the feedback! It was my first attempt at "cupcake chicken". Hopefully they'll come out as good next month at comp. Also my first time using Rufus Teague Spicy Meat Rub. Very tasty. Definitely need more practice. Sunday is looking to be delicious... __________________ Shut Your Mouth BBQ

01-12-2013, 04:33 AM	#19
TomB Full Fledged Farker Join Date: 02-07-10 Location: Des Moines, IA Downloads: 0 Uploads: 0	You nailed it! __________________ Tom Red Nose BBQ WSM 22.5" x 2 Weber Smokey Joe Weber Mini-WSM Weber Genesis gas grill Smokey Mountain gas smoker

01-13-2013, 11:46 PM	#20
MaximumJEFF On the road to being a farker Join Date: 02-21-12 Location: Fenton, MO Downloads: 0 Uploads: 0	Decided to do a few more today. Slightly different method. Thighs were deboned and skin was scraped. Marinaded them in buttermilk for a few hours. Rufus Teague under the skin, on top of the skin and on the bottom of each thigh. Went pretty liberal with it. Put em skin down in non-perferated muffin pans with a chunk of butter on top. Set the iQue110 to 300 degrees for 2 hours. Took em out of the pans, flipped skin up and put them directly on the grate. Left the smoker at 300 for 20 minutes. Melted some butter and mixed in some SBR. Basted each one then closed the smoker again for 20 more minutes. Took em off and hit em again with the Butter/SBR mix. Bite was great. Taste was better. __________________ Shut Your Mouth BBQ

01-13-2013, 11:51 PM	#21
martyleach Babbling Farker Join Date: 12-17-10 Location: Pleasanton, Ca Downloads: 0 Uploads: 0	Yes, I did Myron Mixon's cupcake chicken from his latest book. Followed it exactly from the recipe. Very dry and over cooked as I expected from the long cooking times. Cut the times back significantly and they came out great (for me) but my family still likes the fatty skins.... __________________ Large Big Green Egg, Cold smokehouse, UDS with hinged lid, Santa Maria pit 26.75" Weber OTG, Weber Performer, WGA MAK One Star General Pellet Pooper Hasty Bake Gourmet Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) www.amlwoodart.com

01-14-2013, 11:34 PM	#22
MaximumJEFF On the road to being a farker Join Date: 02-21-12 Location: Fenton, MO Downloads: 0 Uploads: 0	These definitely weren't dry. Each cup was running over with fat/butter/chicken juice. I could probably cut down the amount of time they cooked after taking them out of the cups __________________ Shut Your Mouth BBQ

01-16-2013, 06:59 AM	#23
HOG WILD BBQ Full Fledged Farker Join Date: 01-31-11 Location: thomaston ga. Downloads: 0 Uploads: 0	A+++++++++++++++++++++++++++++++++++ __________________ JUST SOME GOOD OL BOYS NEVER MEANING NO HARM.......

01-16-2013, 07:17 AM	#24
chicagokp is One Chatty Farker Join Date: 02-17-11 Location: Chicago north 'burbs IL Downloads: 0 Uploads: 0	Looks like good eats! __________________ UDS - Midi Me - Weber Performer - 22.5 Weber OTG - Weber Genesis - GOSM White Lightning Thermopen

01-16-2013, 10:45 AM	#25
Militant83 is one Smokin' Farker Join Date: 05-05-11 Location: Lancaster, OH Downloads: 0 Uploads: 0	some good looking yardbird there __________________ Custom 250 gal drum cooker,Weber OTG,Maverick ET-73,Covert Black Thermapen

01-16-2013, 02:48 PM	#27
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	Have any of you had consistent success with muffin chicken? __________________ Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"

01-18-2013, 06:30 PM	#30
MaximumJEFF On the road to being a farker Join Date: 02-21-12 Location: Fenton, MO Downloads: 0 Uploads: 0	Practice makes perfect, right? __________________ Shut Your Mouth BBQ