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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-04-2013, 04:03 PM | #1 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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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! Added Proscutto More to follow soon, Jed
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Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award Last edited by CharredApron; 04-04-2013 at 06:28 PM.. Reason: Added final cook PrOn |
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04-04-2013, 04:07 PM | #2 |
is one Smokin' Farker
Join Date: 02-10-13
Location: Lafayette, LA
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04-04-2013, 04:07 PM | #3 |
Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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Looks good. I'll be interested in your results.
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04-04-2013, 04:18 PM | #4 |
is one Smokin' Farker
Join Date: 08-30-10
Location: Rockwall, TX
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They scrape the fat off the inside of the skin to get bite through skin.
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04-04-2013, 04:20 PM | #5 |
is one Smokin' Farker
Join Date: 01-04-10
Location: Indianapolis, IN
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How about just putting it in the oven
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04-04-2013, 04:30 PM | #6 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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Ah Hah, I see.
Thanks for lookin, Jed
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04-04-2013, 04:31 PM | #7 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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I haven't cooked anything in the oven since I got my Kamado. Florida is perfect outside cookin weather year round.
Jed
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04-04-2013, 04:59 PM | #8 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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There cookin now!
Pulled and foiled, now raising the temp on the cooker to crisp the skins!
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04-04-2013, 06:39 PM | #9 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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Out of the tin and on to the grill to crisp up the skin
Made a little wild rice, sucotash, and gravy with the left over remnants in the tins. Time to eat! Thanks for lookin, it was great!
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04-04-2013, 08:03 PM | #10 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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The show is over, check it out
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04-04-2013, 08:04 PM | #11 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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no can do!
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04-04-2013, 08:24 PM | #12 |
is One Chatty Farker
Join Date: 08-24-06
Location: Kokomo,Indiana
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Those Look Great !! Did You get the skin you were looking for?
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04-04-2013, 09:13 PM | #13 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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Yes, the pictures don't do it justice. I should have taken them once I turned them.
Thanks for asking, Jed
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04-04-2013, 10:33 PM | #14 |
Full Fledged Farker
Join Date: 03-30-13
Location: Lake City, FL
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How did they taste? My wife is the same way sure would be nice to give her what she wants and I could cook more pork!
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04-04-2013, 10:49 PM | #15 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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Looks great!
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