Cupcake Chicken - Skin Up or Down?

thirdeye · 02-17-2010, 02:05 PM

How are you doing yours? I've seen several posts with pictures of the skin up in the pan, then today saw that another guy did his skin down. Two videos of Myron show him placing it skin down.

Has anyone tried both ways?

Smokin' D · 02-17-2010, 03:43 PM

Haven't tried both ways, but skin down to 150* then out of pan and skin up in smoker till done gave me some might-e-fine bite through skin. A couple were left over and when re-heated the bite through was gone. Skin came off in one piece. Will be doing some more on Friday and will try a few skin up in pan. I'm thinking though, skin down will be better.

BRBBQ · 02-17-2010, 05:16 PM

Seems like Mryon Mixon done his with skin down

Gore · 02-17-2010, 05:26 PM

I think it would depend on the smoker. If it's a bottom burner, like your BGEs, then I think I'd want the skin side down. If it is an offset, then I think I'd want it on top.

HeSmellsLikeSmoke · 02-17-2010, 05:27 PM

Isn't he basically deep frying the chicken in butter?

smoke-n-my-i's · 02-17-2010, 05:28 PM

Quote:

Originally Posted by BRBBQ

Seems like Mryon Mixon done his with skin down

Now remember, he did not show that, it was stolen from him....

But yes, on the episode that he showed (I mean stolen) there were skin side up....

bigabyte · 02-17-2010, 05:31 PM

Quote:

Originally Posted by HeSmellsLikeSmoke

Isn't he basically deep frying the chicken in butter?

I don't think the temps are high enough for frying.

HeSmellsLikeSmoke · 02-17-2010, 06:13 PM

Quote:

Originally Posted by bigabyte

I don't think the temps are high enough for frying.

Humm, that may be a very good point.

Lake Dogs · 02-17-2010, 06:25 PM

As I'm still working on my chicken recipe (trying to get skin un-rubbery), I surely
looked at Myrons muffin pan chicken. Then, I thought: Myron is whole hog GOD,
and on helluva pulled pork cook. I would watch what he does in chicken and
try it this way or that way to see if something works for you, but honestly, I wouldn't
put a lot of stock into this approach until someone consistently places top 5 in
chicken for a few years... JMHO. Now, find any whole hog secrets from Myron
and you have something!

If he's above 300 (I think he is) with skin down, yes, it could be basically frying
the skin in butter....

Something to consider is how much smoke flavor is going to be imparted upon the
chicken if it's been in a pan (and how deep the chicken should be in the pan). For
some with too much smoke flavor, maybe this is good. For us, we like and need some
of that smoked flavor to come through.

jagardn · 02-17-2010, 08:27 PM

Quote:

Originally Posted by HeSmellsLikeSmoke

Isn't he basically deep frying the chicken in butter?

Everything tastes good fried.....fried in butter, well thats sounds like win-win to me.

BRBBQ · 02-17-2010, 09:04 PM

Quote:

Originally Posted by smoke-n-my-i's

Now remember, he did not show that, it was stolen from him....

But yes, on the episode that he showed (I mean stolen) there were skin side up....

:bigg rin:

Midnight Smoke · 02-17-2010, 09:30 PM

My next try is going to be Skinless.

big brother smoke · 02-17-2010, 09:33 PM

Quote:

Originally Posted by {Midnight ☼ Smoke}

My next try is going to be Skinless.

I do boneless skinless thighs with EVOO; tasty! I do the italian bread crumb mod!

Boshizzle · 02-17-2010, 09:35 PM

He isn't frying it in butter he is braising it. The butter adds moisture and flavor. He removes it from the butter and smokes it to render fat out of the skin and put some smoke flavor in it and some color. I'm pretty sure he cooks it skin side down in the muffin pan. All the muffin pan does is help set the shape of the chicken. You could just braise it in a regular pan.

thirdeye · 02-18-2010, 11:34 AM

I guess at Myron's temps, he may be higher than a braise or poaching. One problem I had with poaching in a flat pan was keeping the Parkay level (because my deck is not). I had to use a wooden shim on one corner of the pan. The cupcake pans would help me there.

I'm fond of scraping the fat off the skin, which means less to render out, so that is another plus. I use many of the thigh tips from the Pickled Pig article, and so listening to all the ideas surfacing with the cupcake pans might just help me with a crossover method.

02-17-2010, 02:05 PM	#1
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	Cupcake Chicken - Skin Up or Down? How are you doing yours? I've seen several posts with pictures of the skin up in the pan, then today saw that another guy did his skin down. Two videos of Myron show him placing it skin down. Has anyone tried both ways? __________________ ~thirdeye~ I Play With Fire and Smoke *Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln

02-17-2010, 05:26 PM	#4
Gore Phizzy Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts Name/Nickname : Gore (surprise!)	I think it would depend on the smoker. If it's a bottom burner, like your BGEs, then I think I'd want the skin side down. If it is an offset, then I think I'd want it on top. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.

02-17-2010, 05:27 PM	#5
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	Isn't he basically deep frying the chicken in butter? __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

02-17-2010, 06:25 PM	#9
Lake Dogs Quintessential Chatty Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Name/Nickname : Hance	As I'm still working on my chicken recipe (trying to get skin un-rubbery), I surely looked at Myrons muffin pan chicken. Then, I thought: Myron is whole hog GOD, and on helluva pulled pork cook. I would watch what he does in chicken and try it this way or that way to see if something works for you, but honestly, I wouldn't put a lot of stock into this approach until someone consistently places top 5 in chicken for a few years... JMHO. Now, find any whole hog secrets from Myron and you have something! If he's above 300 (I think he is) with skin down, yes, it could be basically frying the skin in butter.... Something to consider is how much smoke flavor is going to be imparted upon the chicken if it's been in a pan (and how deep the chicken should be in the pan). For some with too much smoke flavor, maybe this is good. For us, we like and need some of that smoked flavor to come through. __________________ Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills

02-17-2010, 09:30 PM	#12
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert	My next try is going to be Skinless. __________________ ************************ * 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

02-17-2010, 03:43 PM	#2
Smokin' D is One Chatty Farker Join Date: 12-11-07 Location: N. Andover, MA	Haven't tried both ways, but skin down to 150* then out of pan and skin up in smoker till done gave me some might-e-fine bite through skin. A couple were left over and when re-heated the bite through was gone. Skin came off in one piece. Will be doing some more on Friday and will try a few skin up in pan. I'm thinking though, skin down will be better.

02-17-2010, 05:16 PM	#3
BRBBQ Babbling Farker Join Date: 06-05-08 Location: Council Bluffs, Iowa	Seems like Mryon Mixon done his with skin down

02-17-2010, 09:35 PM	#14
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia	He isn't frying it in butter he is braising it. The butter adds moisture and flavor. He removes it from the butter and smokes it to render fat out of the skin and put some smoke flavor in it and some color. I'm pretty sure he cooks it skin side down in the muffin pan. All the muffin pan does is help set the shape of the chicken. You could just braise it in a regular pan. __________________ Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.

02-18-2010, 11:34 AM	#15
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	I guess at Myron's temps, he may be higher than a braise or poaching. One problem I had with poaching in a flat pan was keeping the Parkay level (because my deck is not). I had to use a wooden shim on one corner of the pan. The cupcake pans would help me there. I'm fond of scraping the fat off the skin, which means less to render out, so that is another plus. I use many of the thigh tips from the Pickled Pig article, and so listening to all the ideas surfacing with the cupcake pans might just help me with a crossover method. __________________ ~thirdeye~ I Play With Fire and Smoke *Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln

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