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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind. |
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06-16-2011, 01:38 PM | #1 |
Found some matches.
Join Date: 08-19-09
Location: topeka kansas
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Cupcake Chicken
I have been kicking the whole Cupcake chicken thing and did some the other day. Did the scrape the fat thing. Butter on the chicken and even cut the ends off the bone to fit the pan. Had bite through skin and the chicken eas very tender and buttery. But the meat it's self, had no flavor. What am I missing to give it some flavor for the WOW factor.
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06-16-2011, 02:12 PM | #2 |
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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i've been pretty fascinated with cupcake chicken since joining the forum. i've never tried it and i'm not a competitive cooker either....
to me, cupcake chicken doesn't look appetizing or like chicken. i'd love to know how it became so popular and why people like it so much. it looks pretty buh to me......
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Out. Again. |
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06-16-2011, 02:23 PM | #3 |
Got Wood.
Join Date: 10-01-10
Location: Arlington Heights, Il
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I'm a big fan of brining my chicken. I add a lot of fresh herbs to the brine and I think it gives it a great flavor.
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06-16-2011, 02:41 PM | #4 |
On the road to being a farker
Join Date: 04-13-10
Location: Chandler, AZ
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Kosmos Chicken Soak adds great flavor.
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I.A.B. 30 BBQ Chandler, AZ |
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06-16-2011, 02:46 PM | #5 | |
is One Chatty Farker
Join Date: 07-16-06
Location: West Palm Beach,Fl.
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Quote:
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Les Backwoods Party w/upgrades & Guru Lg. Big Green Egg born 6/23/08 w/custom Walnut handle from Marty Leach,Weber Gasser Weber OTG Walnut handle from Marty Leach KCBS #20486,FBA certified Master judge,IMBAS (MOINK BALL) Certified Like what you do. Do what you like. |
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06-16-2011, 02:46 PM | #6 |
is One Chatty Farker
Join Date: 07-16-06
Location: West Palm Beach,Fl.
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duplicate post, sorry
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Les Backwoods Party w/upgrades & Guru Lg. Big Green Egg born 6/23/08 w/custom Walnut handle from Marty Leach,Weber Gasser Weber OTG Walnut handle from Marty Leach KCBS #20486,FBA certified Master judge,IMBAS (MOINK BALL) Certified Like what you do. Do what you like. |
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06-16-2011, 02:55 PM | #7 | |
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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Quote:
i grabbed his book as well and saw it in there. i guess (visually) cupcake-cutter chicken doesn't appeal to me. i'd rather see something that looks like chicken.
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Out. Again. |
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06-16-2011, 02:56 PM | #8 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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You can get flavor by madinade or brine, or seasoning. Whatever flavors you are going for use it.
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Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine |
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06-16-2011, 03:41 PM | #9 | |
is One Chatty Farker
Join Date: 05-02-05
Location: Grain Valley, MO
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Quote:
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06-16-2011, 03:55 PM | #10 | |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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Quote:
Not to be picky, but that is 44% top 10 finishes. Since he cooks a lot of "major" events with the "big boys"--that rate would tickle me to death if I could pull it off. I have sampled quite a bit of Myron's chicken whilst cooking near him. I really don't think the cupcake deal is the secret. He has killer taste and tenderness all the time. That's what works and scores well, no matter what it is shaped like. As a judge, I really do not like to look at FrankenChicken. But, if the team does them in such a way that they look tempting, I give them a very good to great score on appearance. They earned it. Then, see how they did on taste and tenderness. JMHO TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
New Ninja Woodfired Grill for Christmas 2023 |
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Thanks from:---> |
06-16-2011, 04:25 PM | #11 |
is One Chatty Farker
Join Date: 08-27-06
Location: Dalton, Ga
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I don't like the looks either, but if I could get em tasty and score well, I'd dang sure do it. What temps work well with this method?
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Greendriver, -------------------------------------------- Blog - Carpet Capitol Living |
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06-16-2011, 05:00 PM | #12 |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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The common perception about chicken thighs is that they are too small for injecting to be beneficial.
It is common for common perceptions to be wrong. I've said too much........ |
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06-16-2011, 06:03 PM | #13 |
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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No Competition here just my Backyard cook. Did these awhile back, seasoned with Butter and a few spices. Makes me want to do some more.
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************************** *** Terry ~ aka Pork Smoker *** ** XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration |
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06-16-2011, 06:32 PM | #14 |
On the road to being a farker
Join Date: 04-13-10
Location: Chandler, AZ
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If shape is a concern there are different shape muffin pans. They don't have to be round.
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I.A.B. 30 BBQ Chandler, AZ |
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06-16-2011, 06:59 PM | #15 |
is Blowin Smoke!
Join Date: 09-12-07
Location: the Ninth Ring of Hell, cleverly disguised as Phoenix
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Doing the math, we hit 74% last year with plain old thigh-shaped chicken.
I don't think shape will give you anything magic if you haven't the taste and tenderness to back it up. On the other hand, maybe I ought to try that cupcake pan...
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. Don't practice until you get it right; practice until you can't get it wrong. Don't overthink or undercook. [url=http://www.rhythmnque.com]Rhythm 'n QUE[/url] |
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