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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-11-2013, 08:49 PM | #16 |
Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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Lookin' good!
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Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen |
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01-11-2013, 08:52 PM | #17 | |
is one Smokin' Farker
Join Date: 11-22-12
Location: Boston
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01-12-2013, 02:01 AM | #18 |
Full Fledged Farker
Join Date: 02-21-12
Location: Fenton, MO
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Thanks for the feedback! It was my first attempt at "cupcake chicken". Hopefully they'll come out as good next month at comp. Also my first time using Rufus Teague Spicy Meat Rub. Very tasty.
Definitely need more practice. Sunday is looking to be delicious...
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Shut Your Mouth BBQ COS and a UDS |
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01-12-2013, 04:33 AM | #19 |
Full Fledged Farker
Join Date: 02-07-10
Location: Des Moines, IA
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You nailed it!
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Tom [B]Red Nose BBQ[/B] WSM 22.5" x 2 Weber Smokey Joe Weber Mini-WSM Weber Genesis gas grill Smokey Mountain gas smoker |
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01-13-2013, 11:46 PM | #20 |
Full Fledged Farker
Join Date: 02-21-12
Location: Fenton, MO
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Decided to do a few more today. Slightly different method.
Thighs were deboned and skin was scraped. Marinaded them in buttermilk for a few hours. Rufus Teague under the skin, on top of the skin and on the bottom of each thigh. Went pretty liberal with it. Put em skin down in non-perferated muffin pans with a chunk of butter on top. Set the iQue110 to 300 degrees for 2 hours. Took em out of the pans, flipped skin up and put them directly on the grate. Left the smoker at 300 for 20 minutes. Melted some butter and mixed in some SBR. Basted each one then closed the smoker again for 20 more minutes. Took em off and hit em again with the Butter/SBR mix. Bite was great. Taste was better.
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Shut Your Mouth BBQ COS and a UDS |
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01-13-2013, 11:51 PM | #21 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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Yes, I did Myron Mixon's cupcake chicken from his latest book. Followed it exactly from the recipe. Very dry and over cooked as I expected from the long cooking times. Cut the times back significantly and they came out great (for me) but my family still likes the fatty skins....
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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01-14-2013, 11:34 PM | #22 |
Full Fledged Farker
Join Date: 02-21-12
Location: Fenton, MO
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These definitely weren't dry. Each cup was running over with fat/butter/chicken juice. I could probably cut down the amount of time they cooked after taking them out of the cups
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Shut Your Mouth BBQ COS and a UDS |
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01-16-2013, 06:59 AM | #23 |
Full Fledged Farker
Join Date: 01-31-11
Location: thomaston ga.
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A+++++++++++++++++++++++++++++++++++
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JUST SOME GOOD OL BOYS NEVER MEANING NO HARM....... |
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01-16-2013, 07:17 AM | #24 |
Babbling Farker
Join Date: 02-17-11
Location: Chicago north 'burbs IL
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Looks like good eats!
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Shirley Fabrication 24x60 staightback cabinet + warmer Battle Box Midi UDS Weber Performer 22.5 Weber OTG WGA Charcoal Weber Genesis |
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01-16-2013, 10:45 AM | #25 |
is one Smokin' Farker
Join Date: 05-05-11
Location: Circleville, OH
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some good looking yardbird there
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Pitboss 1100 Pro , 250 gal drum cooker, Weber OTG, Covert Black Thermapen ,Instagram- MilitantQ |
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01-16-2013, 11:13 AM | #26 | |
Full Fledged Farker
Join Date: 08-04-12
Location: Mechanicsburg, PA
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Quote:
Brian
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Weber Performer w/smokenator WSM 22.5" White Thermapen Ex-pat Canadian [B][COLOR=Red]When all else fails just ask yourself, WWGALD???[/COLOR][/B] |
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01-16-2013, 02:48 PM | #27 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Have any of you had consistent success with muffin chicken?
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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01-16-2013, 04:44 PM | #28 |
Full Fledged Farker
Join Date: 02-21-12
Location: Fenton, MO
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I've only done one comp. And, we didn't do use muffin pans. We placed near DAL. So, this winter I've been trying to improve. These are the only two times I've tried it with muffin pans. Both times the chicken came out great. Very juicy, bite through skin and tasty. I'm about to prep more for tonight. They were good. But, not "HOLY CRAP THAT'S GOOD". I think a different sauce would help. I love SBR. But, it doesn't seem "right".
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Shut Your Mouth BBQ COS and a UDS |
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01-16-2013, 04:49 PM | #29 | |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Quote:
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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01-18-2013, 06:30 PM | #30 |
Full Fledged Farker
Join Date: 02-21-12
Location: Fenton, MO
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Practice makes perfect, right?
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Shut Your Mouth BBQ COS and a UDS |
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