Cupcake Chicken Question

T

topchefvt52

Guest
Thought I'd give C.C. a try tonight. Could have sworn AI saw a recent recipe post but not finding it.

Think I saw that Parkay is used to grease the cups and then trimmed thighs follow. My question is:
what cook temp?
do the thighs stay in the cups until just firm and then transferred out till fully done?

Thanks
 
Thanks for the link...I recall reading Big Pigs fabulous write-up a few weeks ago...forgot to bookmark it.
 
DSC09970a.jpg


I did an experiment on my last batch of Cup Cake Pan Chicken, trying to determine if I liked them skin-up or skin-down in the pans. When they were removed from the pan, I finished cooking them on a raised grate direct at 375°. (The ones on the left were skin-up in the pan)

DSC09978cu.jpg

I have an on going article which is called the Quest For The Perfect Thigh. The article is from a backyard cooks point of view, but I have incorporated many professional tips from The Jumpin' Jim method, The Pickled Pig method, and the latest addition is the Myron Mixon Cupcake Pan method, and some advice from a bunch of other folks. All the details can be found HERE.
 
Great information. My family loves crispy skin so I usually just grill chicken. I don't do any comps so I've never worried about it but I may have to try this. As Thirdeye's post points out it's a real calorie reducing method as well.
 
Thanks Wayne. I just added your site to my favorites! I have been craving chicken and man it looks like you have it down to a science. Thank you for the post. Vince
 
You must log in or register to reply here.

Similar threads

Stingerhook
Chicken n' Beef
Replies
16
Views
979
MarkMad53
M
snadamo
Chicken Shawarma, Toum, Tzatziki, and Flatbread! Oh, and GARLIC
Replies
10
Views
376
PitRow
PitRow
snadamo
Chicken and Steak Fajitas (PICS)
Replies
16
Views
1K
Big George's BBQ
Big George's BBQ
J
Brisket Success: injection and long hold
Replies
13
Views
1K
TheHojo
TheHojo
Pitmaster T
Pork question
Replies
8
Views
624
SmokinEdge
S
Back
Top