Cupcake Chicken Thighs

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Porky Joes

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So today I will be attempting this for the first time. I can tell already the thighs are a bit to large for my silicone muffin container. The rub is a left over cajun one I had from January and am trying to use up and the smoking wood is apple. I see that HD sells bags of hickory logs now along with the chips and chunks. Has anyone tried the logs? Usually I combine the chunks and Kingsford hickory charcoal when cooking pork and brisket.

I am using the 22.5 Weber that I bought to use for parts on my UDS. The chicken went on at 4:10 this afternoon. I just took my drum out to start painting it black and it started to sprinkle so that went right back in the house.

I will be posting pictures later on tonight.

-Porky Joe's
www.porkyjoesbbq.com
 
Wheres the pron

Sent from my SPH-M820-BST using Tapatalk 2
 
As promised here is the pron:
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This was my first attempt. I think next time I should cut the thighs down smaller for the silicone mold. They finisihed in just under 5 hours. I will definetly try and pactice once more before the Westmont competition next month.
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They look good, but WOW 5 hours seems like a looooong time to cook thighs. What temp did you cook them at?
 
I cooked them at 250F. The part I had trouble with was scraping the skin with the paint scraper. Any advice?
 
Porky Joes said:
I cooked them at 250F. The part I had trouble with was scraping the skin with the paint scraper. Any advice?
Click to expand...

DSC08978a.jpg


Did you use this kind of a scraper? I really like the amount of pressure you can apply, plus changing blades is handy. Any sharpening I do is with a stone on the flat side only.... just removing the burr.

If that doesen't work well for you, try a wide knife like this bullnose model. I hold it more by the blade than the handle.

DSC08976a.jpg
 
They look very tasty! I agree that 5 hours is a very long time to cook them; and I also agree that scraping the skin is the most difficult and precise aspect to this cook. After suffering through many torn skins, and trying nearly every knife and scraper I could find, I found that a thin, tremendously sharp knife, a filet knife or a Gyoku style made by Shun gave me consistently great results. I've also found that slicing the fat, not scraping it works best for me.
 
Can we go back to that time, five hours? That is about double what I do them in at 275. Might want to rethink that one. Also a tip if I can, Home Depot carries a pair of red handled cable cutters. They are made to slice through large gauge electrical cable and leave a clean cut. They also work well at capturing the thigh bone and slicing off the joint without crushing the bone or shooting it across the room.
 
I'm not trying to be a smart-a$$ here, or anything, but can I ask what the advantage is to using the silicon muffin container as opposed to just laying the chicken thighs straight on the grill? What am I missing here?
 
I believe it's a comp thing. Presentation I guess.

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No problem on the question, until you have seen the results it's hard to follow. It's a method Myron Mixon came up with. The silicon muffin pans have a large hole in the bottom. You set it down in a another metal pan like the buffet pans at Sam's Club. Then you add 28 ounces of chicken broth or chicken stock. Next you take small chicken thighs, cut the joint knuckle off each end, press them skin down in the muffin pan. Sprinkle them with seasoning and place a pat of butter on them and move the whole thing into the smoker at 275 for 90 minutes.
After 90 minutes flip them over and cook them another 60 minutes, skin side up. After the 60 minutes, remove them from their hot tub six pack, place them on an oven tray, glaze with sauce and cook for another 15 minutes.
What you have is perfect little round chicken thighs that not only look uniform but fit the tasting paper perfect.
 
Here is a picture of they were positioned on the Weber. It was the only way I can fit them all on at once.

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We have used the muffin pans with decent results in comps. I agree that they need to be sized down a bit. I just bought a paint scraper, but after trying that once went back to a sharp knife. I actually scrape with a good amount of pressure. 5 hours also seems pretty long to me. What was your internal temp? We usually have them at 180 in just under 2 hours at 275. Keep at it though, good luck.
 
I have chicken dialed in, you want to know what's better than the muffin pan? Go to Wally World and grab a nonstick mini loaf pan. Money, EVERY time.
 
I have made myron's muffin chicken thights multiple times. I started and used his recipe precisely. The chicken was way overcooked. Cut way back on the time that they are skin side down in the muffin pan.
 
martyleach said:
I have made myron's muffin chicken thights multiple times. I started and used his recipe precisely. The chicken was way overcooked. Cut way back on the time that they are skin side down in the muffin pan.
Click to expand...


Marty- I thought the same thing about the recipe published in the book (and online). He has a total cook time of 2 hours and 45 minutes, at 300 degrees, which seemed a long time for thighs.

Out of curiosity, what internal temp do you all cook your comp chicken to? I seem to remember reading somewhere that some people actually go higher than the usual 165 because it ends up being more tender.
 
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