Myron Mixon's Cupcake Technique

jonobacon · 03-28-2013, 12:10 AM

Hi Everyone,

I recently attended Myron Mixon's cooking class (which was awesome, I am going to write up a report of the trip soon).

My weakest meat by far is chicken, and this is primarily from lack of experience.

Myron cooks his chicken by placing the thighs skin down in his cupcake mould and putting some broth in a pan. There are small holes in the mould to let the broth in. He then flips the thighs over and cooks them back-side down.

I just wanted to see if anyone had any input on Myron's approach and cooking style for thighs. I enjoyed the results, but the skin was not quite as crispy as I would like - I really want bite through, but also a little crispy (if that is even a thing!).

Thanks, everyone.

code3rrt · 03-28-2013, 12:41 AM

Perhaps a quick sear over high heat after the rest of the cook? I'm not into the comp BBQ, but seams that a quick sear would accomplish what you are looking for.

KC

Just BS · 03-28-2013, 12:49 AM

Getting crispy chicken on the que is a hard thing to do... it ain"t frid chicken ya know. Embrace it for what it is and give it nice mildly smokey flavor w/some good ol' citrusy spices and you'll be golden.

BigBellyBBQ · 03-28-2013, 02:05 AM

Quote:

Originally Posted by Just BS

Getting crispy chicken on the que is a hard thing to do... it ain"t frid chicken ya know. Embrace it for what it is and give it nice mildly smokey flavor w/some good ol' citrusy spices and you'll be golden.

if you are cooking comp, never settle for what it is...keep trying-searching--testing--asking questions and yes failure at times...however never settle for status quo...just saying....

Vision · 03-28-2013, 06:32 AM

Doesn't he cook at 350? That should crisp skin.

BB-Kuhn · 03-28-2013, 06:38 AM

I have been experimenting with it for a year or so... I have tried his way and adjusted slightly as necessary.

I put the thighs in skin side down, no broth (juices are plenty), and cook at 275 for 1.5 hr. I remove from muffin pan and finish on hot grill. They're cooked at this point but the grill gets it crispy. I dunk them in a thin sauce towards the end.

dwfisk · 03-28-2013, 06:47 AM

Sorry, I'm not a fan of these "turn-in-box" fabrications. Chicken is chicken, not a muffin.

indianagriller · 03-28-2013, 10:47 AM

You can either have crispy skin, or bite through skin... but not both.

Bludawg · 03-28-2013, 11:00 AM

Skin side down at 325 on the grate will give you bite through skin every time. Flip it the last 15 min glaze & Bobs your uncle.

John Bowen · 03-28-2013, 11:19 AM

You might want to make a “finishing” rub by mixing your regular rub with some baking powder. When you take the chicken out of the pan sprinkle the fishing rub on when you set the skin on the smoker before you sauce it.
IMHO the idea in comp chicken is to keep the product as moist as possible and that is going to work against you. As stated before – just keep trying different things.

jonboy · 03-28-2013, 11:31 AM

Quote:

Myron's approach and cooking style for thighs

I respect Myrons approach for cooking on his cooker.
Your cooker WSM may need to be approached differently.
It looks like you are in California. I would do a search for Slap your daddys chicken method. He is cooking the same cooker and same area and has tremendous success.
jon

North Is Up · 03-28-2013, 11:31 AM

JB: What does the baking powder do?

Bludawg · 03-28-2013, 11:56 AM

Quote:

Originally Posted by North Is Up

JB: What does the baking powder do?

A few years ago Americas test kitchen did some experiments to get crispy chicken skin.

Crisping Chicken Skin
From Season 10: Chicken Classics, Reinvented

First, the combination of baking powder and table salt will draw moisture from the skin of the chicken, helping the skin to dry out. The drier skin will become crispy faster because the skin cannot go above the boiling point of water (212 degrees) until all the water has evaporated from the surface. The temperature of the skin needs to rise above 300 degrees before it will start to brown and crisp.
Second, the baking powder is composed of an alkali (sodium bicarbonate) and an acid (monocalcium phosphate) in solid form. As the baking powder absorbs the moisture from the skin, the acid and alkali will react. The calcium ions from the acid can be absorbed into the skin and activate enzymes called calpains, which will start to break down the proteins within the skin. The alkaline baking soda and broken-down proteins will undergo browning reactions faster, thus creating a browner, more flavorful skin.

luberconn · 03-28-2013, 11:57 AM

myron would tell you to just "cook the damn thighs in the damn pan" :) that man cracks me up.

John Bowen · 03-28-2013, 12:08 PM

The baking powder idea came from a hot wing recipe I have for the grill. The baking powder tends to pull moisture out of the area that it is sitting on letting the skin crisp. When I did it on the hot wings they had a good crisp bite almost like they were fried – I don’t know if it will work on cupcake chicken skin but it seemed worth trying.

03-28-2013, 12:10 AM	#1
jonobacon Got Wood. Join Date: 02-25-13 Location: Bay Area, California	Myron Mixon's Cupcake Technique Hi Everyone, I recently attended Myron Mixon's cooking class (which was awesome, I am going to write up a report of the trip soon). My weakest meat by far is chicken, and this is primarily from lack of experience. Myron cooks his chicken by placing the thighs skin down in his cupcake mould and putting some broth in a pan. There are small holes in the mould to let the broth in. He then flips the thighs over and cooks them back-side down. I just wanted to see if anyone had any input on Myron's approach and cooking style for thighs. I enjoyed the results, but the skin was not quite as crispy as I would like - I really want bite through, but also a little crispy (if that is even a thing!). Thanks, everyone. __________________ See my cook logs at http://www.bbqpad.com/users/jonobacon/ - cooking on a WSM 22".

03-28-2013, 12:41 AM	#2
code3rrt Babbling Farker Join Date: 08-09-12 Location: Spokane Valley, Washington	Perhaps a quick sear over high heat after the rest of the cook? I'm not into the comp BBQ, but seams that a quick sear would accomplish what you are looking for. KC __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah:

03-28-2013, 06:32 AM	#5
Vision is One Chatty Farker Join Date: 09-11-11 Location: Baltimore, Maryland	Doesn't he cook at 350? That should crisp skin. __________________ Mak 1 Star, Blackstone 36, WSM 18, Weber OTG

03-28-2013, 06:38 AM	#6
BB-Kuhn Take a breath! Join Date: 12-27-12 Location: Warrenville, IL	I have been experimenting with it for a year or so... I have tried his way and adjusted slightly as necessary. I put the thighs in skin side down, no broth (juices are plenty), and cook at 275 for 1.5 hr. I remove from muffin pan and finish on hot grill. They're cooked at this point but the grill gets it crispy. I dunk them in a thin sauce towards the end. __________________ Cat Daddy's BBQ : 22.5 WSM / PBC / Akorn / Weber OTG 22.5 Cajun Bandit / Smokey Joe Gold

03-28-2013, 06:47 AM	#7
dwfisk Quintessential Chatty Farker Join Date: 08-01-12 Location: Fairfield, Florida Name/Nickname : Dave	Sorry, I'm not a fan of these "turn-in-box" fabrications. Chicken is chicken, not a muffin. __________________ I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear.

03-28-2013, 12:49 AM	#3
Just BS is one Smokin' Farker Join Date: 09-10-12 Location: Lost in the woods, somewhere in the PNW	Getting crispy chicken on the que is a hard thing to do... it ain"t frid chicken ya know. Embrace it for what it is and give it nice mildly smokey flavor w/some good ol' citrusy spices and you'll be golden.

03-28-2013, 10:47 AM	#8
indianagriller is one Smokin' Farker Join Date: 06-03-09 Location: Columbus,Indiana	You can either have crispy skin, or bite through skin... but not both. __________________ JAMBO Pit, 700 Club, 180 Chicken x 6,180 Ribs, 180 Brisket American Royal #WCO

03-28-2013, 11:00 AM	#9
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	Skin side down at 325 on the grate will give you bite through skin every time. Flip it the last 15 min glaze & Bobs your uncle. __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

03-28-2013, 11:19 AM	#10
John Bowen is Blowin Smoke! Join Date: 01-09-13 Location: Tupelo, MS	You might want to make a “finishing” rub by mixing your regular rub with some baking powder. When you take the chicken out of the pan sprinkle the fishing rub on when you set the skin on the smoker before you sauce it. IMHO the idea in comp chicken is to keep the product as moist as possible and that is going to work against you. As stated before – just keep trying different things.
	1 members found this post helpful.

03-28-2013, 11:31 AM	#12
North Is Up Full Fledged Farker Join Date: 05-19-12 Location: Nevada Name/Nickname : Arnie	JB: What does the baking powder do? __________________ KCBS MCBJ CTC Weber Genesis, CyberQ Wifi, CyberQ Cloud BGE XL (hatched 4/21/2012) Pit Boss Series-5 Copperhead Miss Silvia and Rocky Life quote from Jersey Shore: "I know I'm not the smartest crayon in the box, but this isn't rocket scientist! :blah:

03-28-2013, 11:57 AM	#14
luberconn Full Fledged Farker Join Date: 03-25-13 Location: Central Washington Name/Nickname : BBQ Lou	myron would tell you to just "cook the damn thighs in the damn pan" :) that man cracks me up. __________________ Big Steel Keg, Pit Barrel Cooker, WSM Mini, 36" Blackstone Griddle, Traeger Pro34

03-28-2013, 12:08 PM	#15
John Bowen is Blowin Smoke! Join Date: 01-09-13 Location: Tupelo, MS	The baking powder idea came from a hot wing recipe I have for the grill. The baking powder tends to pull moisture out of the area that it is sitting on letting the skin crisp. When I did it on the hot wings they had a good crisp bite almost like they were fried – I don’t know if it will work on cupcake chicken skin but it seemed worth trying.