First Pron post on the Bretheren - My spin on Cupcake Chicken - Page 2

Mahoney86 · 04-02-2013, 03:04 PM

Thanks Bob

HOG WILD BBQ · 04-03-2013, 07:44 AM

nicely done right there, i can taste it now.......

kds9547 · 04-03-2013, 09:21 AM

Those look delicious. What do you do with all the trimmings? My dogs wanted to know!

kpq · 04-03-2013, 09:29 AM

really good looken chicken there.

Wampus · 04-03-2013, 11:25 AM

Quote:

Originally Posted by deguerre

You do realize we're gonna demand more out of you now, don't you?

"To whom much is given, much more will be expected."

Great lookin chicken!

JandJbuidasmoker · 04-03-2013, 01:02 PM

yes, you need to show us more!!! Like How do you cut the chicken to look like that?

Mahoney86 · 04-03-2013, 01:33 PM

Quote:

Originally Posted by kds9547

Those look delicious. What do you do with all the trimmings? My dogs wanted to know!

My dogs were knowing at the trash can themselves! That was one major issue I had with this cook was what to do with all the trimmings?? There is a lot of trimming that this requires, though most of it is, fat and skin but out of 12 thighs I definitely tossed a nice hunk of trimmings

Quote:

Originally Posted by JandJbuidasmoker

yes, you need to show us more!!! Like How do you cut the chicken to look like that?

I will take more thorough pictures next time. I was not sure how this was going to come out, and being the only one home I opted not to take prep pics. By far the labor intensive prep Ive had to do for a cook. This makes trimming up packers and butts seem like a cake walk. Though the end result is definitely worth it.

BB-Kuhn · 04-03-2013, 01:51 PM

I do almost the exact same thing with similar results. I know for a fact those are delicious! Great job thanks for posting.

smilligan66 · 04-06-2013, 08:49 PM

What rub did you use? I used Myrons " Huney Muney Cluck Rub" and it was the best chicken ive ever had. The hardest part of the trimming was removing the knuckle bones. I used a bread knife and really got a work out cutting those bones. My main problem with the recipie is on my akorn kamado I can only make 12 thighs at a time. cause the muffin tins take up too much space. Great looking cook man!!!! keep it up

04-03-2013, 07:44 AM	#17
HOG WILD BBQ Full Fledged Farker Join Date: 01-31-11 Location: thomaston ga.	nicely done right there, i can taste it now....... __________________ JUST SOME GOOD OL BOYS NEVER MEANING NO HARM.......

04-03-2013, 01:02 PM	#21
JandJbuidasmoker Full Fledged Farker Join Date: 02-18-13 Location: Terre Haute, Indiana	yes, you need to show us more!!! Like How do you cut the chicken to look like that? __________________ Doc- Offset RF Stick burner Trailer

04-03-2013, 01:51 PM	#23
BB-Kuhn Take a breath! Join Date: 12-27-12 Location: Warrenville, IL	I do almost the exact same thing with similar results. I know for a fact those are delicious! Great job thanks for posting. __________________ Cat Daddy's BBQ : 22.5 WSM / PBC / Akorn / Weber OTG 22.5 Cajun Bandit / Smokey Joe Gold

04-02-2013, 03:04 PM	#16
Mahoney86 Full Fledged Farker Join Date: 03-19-13 Location: NJ	Thanks Bob

04-03-2013, 09:21 AM	#18
kds9547 is one Smokin' Farker Join Date: 09-18-12 Location: Lugoff, SC	Those look delicious. What do you do with all the trimmings? My dogs wanted to know!

04-03-2013, 09:29 AM	#19
kpq On the road to being a farker Join Date: 03-21-13 Location: Lawrenceville pa	really good looken chicken there.

04-06-2013, 08:49 PM	#24
smilligan66 Found some matches. Join Date: 02-17-13 Location: Lakewood, Ohio	What rub did you use? I used Myrons " Huney Muney Cluck Rub" and it was the best chicken ive ever had. The hardest part of the trimming was removing the knuckle bones. I used a bread knife and really got a work out cutting those bones. My main problem with the recipie is on my akorn kamado I can only make 12 thighs at a time. cause the muffin tins take up too much space. Great looking cook man!!!! keep it up