Myron Mixon Cupcake Chicken-anyone make?

markdtn · 11-07-2011, 07:08 AM

I made Myron's cupcake chicken from the book over the weekend. I followed the instructions to the letter. It turned out OK. It seems to me that the recipe has a few things that need adjusted.
1-Calls for 3.75 cups of ckicken broth. I think 1/2 of that would have been sufficient.
2-the sauce makes like 2 qts and you only need about a cup to lightly brush the tops. I saved a qt and am going to try this again in a few weeks. I think the sauce recipe needs to be cut way back.

Anybody else make this and have a similar experience? I thought it was good, but it didn't just blow me away. I am going to make it again in a few weeks and tweak it a little. Any suggestions on other tweaks?

cpw · 11-07-2011, 07:18 AM

Tried this a couple times...The first time, we used Myron's rub, with our sauce. The chicken looked really good, had nice bite through skin, but was a little dry.

Second time, we did the same rub, same technique, just brined the chicken first. It made a world of difference, and was probably the best piece of chicken I've ever had. (and won us 1st place at the competition we were in).

If I had to change anything, I'd use one of those mini loaf pans for the chicken to go into, so they look more "thigh" shaped.

markdtn · 11-07-2011, 07:28 AM

OK, Thanks. Mine was moist enough. It was tasty, just not WOW! I will try brining the chicken next time.

I made the pan from an older cupcake pan. Drilled holes and cleaned them up, cut my finger. My wife got a new cupcake pan out of the deal. It is a neat idea. I think I can improve on it for home cooking.

Bbq Bubba · 11-07-2011, 08:16 AM

Never heard of this method???

cpw · 11-07-2011, 08:20 AM

Quote:

Originally Posted by Bbq Bubba

Never heard of this method???

Go to http://www.epicurious.com/recipes/fo...Chicken-365437. It's Myron Mixon's method for cooking chicken thighs.

markdtn · 11-07-2011, 08:36 AM

Quote:

Originally Posted by Bbq Bubba

Never heard of this method???

It's in Myron's book also. It really is an interesting book.

markdtn · 11-10-2011, 06:45 AM

Just a little followup. On Saturday my wife and I ate 3 of the thighs immediately right off the smoker just like the recipe says and froze the other 9. Last night we defrosted half of those for dinner and they had a much more WOW kind of taste. I think the secret is to rest them before eating.

swamprb · 11-10-2011, 07:40 AM

Quote:

Originally Posted by markdtn

Just a little followup. On Saturday my wife and I ate 3 of the thighs immediately right off the smoker just like the recipe says and froze the other 9. Last night we defrosted half of those for dinner and they had a much more WOW kind of taste. I think the secret is to rest them before eating.

Too bad I can't use this method in a comp

Terry The Toad · 11-10-2011, 02:08 PM

Not to hijack the thread, but several of the recipes in Myron's cookbook seem to have screwy proportions. When using a recipe for the first time, most folks want to follow it to the letter - but you have to really be careful with that particular cookbook.

For ex: there is a recipe that calls for 1 pound of smoked sausage and THREE CUPS of rub!

Wow, that just seems like a lot of rub to me.

markdtn · 11-10-2011, 04:03 PM

Yes, that was one of my original observations. The recipe for the sauce makes about 2 qts of sauce and you only need about a cup. You could easily cut the recipe by 10 and have plenty of sauce. I will make more of the recipes. I enjoyed reading the cookbook if nothing else. I did like the cupcake chicken, next time I will rest it before I serve it.

bustem55 · 11-10-2011, 08:08 PM

I bought the book the other day(On my Phone) and I'm very pleased with the read so far. Cant wait to try some of the recipes. Good to know on the units of measure for the recipes.

MilitantSquatter · 11-10-2011, 08:27 PM

Quote:

Originally Posted by Bbq Bubba

Never heard of this method???

It's from 2009/2010... like moink in '08..

Midnight Smoke · 11-10-2011, 09:24 PM

I have done it a time or two using my own method.

route66 · 11-11-2011, 12:33 AM

Quote:

Originally Posted by Terry The Toad

Not to hijack the thread, but several of the recipes in Myron's cookbook seem to have screwy proportions. When using a recipe for the first time, most folks want to follow it to the letter - but you have to really be careful with that particular cookbook.

For ex: there is a recipe that calls for 1 pound of smoked sausage and THREE CUPS of rub!

Wow, that just seems like a lot of rub to me.

Might be a little much rub and sauce unless you sold them!

thomasjurisd · 11-11-2011, 10:16 AM

Quote:

Originally Posted by {Midnight ☼ Smoke}

I have done it a time or two using my own method.

Dang! That looks good!

11-07-2011, 07:08 AM	#1
markdtn is one Smokin' Farker Join Date: 06-03-10 Location: Chattanooga, TN	Myron Mixon Cupcake Chicken-anyone make? I made Myron's cupcake chicken from the book over the weekend. I followed the instructions to the letter. It turned out OK. It seems to me that the recipe has a few things that need adjusted. 1-Calls for 3.75 cups of ckicken broth. I think 1/2 of that would have been sufficient. 2-the sauce makes like 2 qts and you only need about a cup to lightly brush the tops. I saved a qt and am going to try this again in a few weeks. I think the sauce recipe needs to be cut way back. Anybody else make this and have a similar experience? I thought it was good, but it didn't just blow me away. I am going to make it again in a few weeks and tweak it a little. Any suggestions on other tweaks?

11-07-2011, 08:16 AM	#4
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi.	Never heard of this method??? __________________ Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013

11-10-2011, 08:08 PM	#11
bustem55 On the road to being a farker Join Date: 09-14-11 Location: Phillipsburg, NJ....originally from upstate NY	I bought the book the other day(On my Phone) and I'm very pleased with the read so far. Cant wait to try some of the recipes. Good to know on the units of measure for the recipes. __________________ Lang 60, Jenn-Air Gasser, Weber Kettle, UDS, Super fast limited edition Flame Thermapen.

11-10-2011, 09:24 PM	#13
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert	I have done it a time or two using my own method. __________________ ************************ * 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

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11-07-2011, 07:18 AM	#2
cpw Babbling Farker Join Date: 02-28-11 Location: Savannah, Georgia Name/Nickname : Chad	Tried this a couple times...The first time, we used Myron's rub, with our sauce. The chicken looked really good, had nice bite through skin, but was a little dry. Second time, we did the same rub, same technique, just brined the chicken first. It made a world of difference, and was probably the best piece of chicken I've ever had. (and won us 1st place at the competition we were in). If I had to change anything, I'd use one of those mini loaf pans for the chicken to go into, so they look more "thigh" shaped.

11-07-2011, 07:28 AM	#3
markdtn is one Smokin' Farker Join Date: 06-03-10 Location: Chattanooga, TN	OK, Thanks. Mine was moist enough. It was tasty, just not WOW! I will try brining the chicken next time. I made the pan from an older cupcake pan. Drilled holes and cleaned them up, cut my finger. My wife got a new cupcake pan out of the deal. It is a neat idea. I think I can improve on it for home cooking.

11-10-2011, 06:45 AM	#7
markdtn is one Smokin' Farker Join Date: 06-03-10 Location: Chattanooga, TN	Just a little followup. On Saturday my wife and I ate 3 of the thighs immediately right off the smoker just like the recipe says and froze the other 9. Last night we defrosted half of those for dinner and they had a much more WOW kind of taste. I think the secret is to rest them before eating.

11-10-2011, 02:08 PM	#9
Terry The Toad is one Smokin' Farker Join Date: 08-16-11 Location: Saint Cloud, FL	Not to hijack the thread, but several of the recipes in Myron's cookbook seem to have screwy proportions. When using a recipe for the first time, most folks want to follow it to the letter - but you have to really be careful with that particular cookbook. For ex: there is a recipe that calls for 1 pound of smoked sausage and THREE CUPS of rub! Wow, that just seems like a lot of rub to me.

11-10-2011, 04:03 PM	#10
markdtn is one Smokin' Farker Join Date: 06-03-10 Location: Chattanooga, TN	Yes, that was one of my original observations. The recipe for the sauce makes about 2 qts of sauce and you only need about a cup. You could easily cut the recipe by 10 and have plenty of sauce. I will make more of the recipes. I enjoyed reading the cookbook if nothing else. I did like the cupcake chicken, next time I will rest it before I serve it.