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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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Old 01-11-2013, 08:49 PM   #16
Bonewagon
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Lookin' good!
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Old 01-11-2013, 08:52 PM   #17
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Originally Posted by MaximumJEFF View Post
Sorry. We were taste testing.

Thighs are de-boned, trimmed and skin scraped. Rufus Teague Spicy meat rub. 1.25 hours skin down in muffin pan, chunk of butter on top. Flip, salt and pepper, back in the pan for 45 minutes, brush with SBR, rest and serve.

Wings are rubbed with 5 different rubs. Trying some stuff before comp. 30 minutes, flip, brush on melted butter after 20 minutes, 15 minutes later remove from heat and serve.
The thighs really grabbed my attention Jeff. Nice looking cook!
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Old 01-12-2013, 02:01 AM   #18
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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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Old 01-12-2013, 04:33 AM   #19
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You nailed it!
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Old 01-13-2013, 11:46 PM   #20
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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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Old 01-13-2013, 11:51 PM   #21
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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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Old 01-14-2013, 11:34 PM   #22
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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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Old 01-16-2013, 06:59 AM   #23
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A+++++++++++++++++++++++++++++++++++
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Old 01-16-2013, 07:17 AM   #24
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Looks like good eats!
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Old 01-16-2013, 10:45 AM   #25
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some good looking yardbird there
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Old 01-16-2013, 11:13 AM   #26
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Originally Posted by dupemaster View Post
So the balls are actually thighs? What's the advantage to cooking them ins a muffin pan?
If you have Netflix then you should watch the first season of BBQ Pitmasters. Myron Mixon claims to have invented doing chicken thighs this way.

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Old 01-16-2013, 02:48 PM   #27
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Have any of you had consistent success with muffin chicken?
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Old 01-16-2013, 04:44 PM   #28
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Have any of you had consistent success with muffin chicken?
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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Old 01-16-2013, 04:49 PM   #29
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Quote:
Originally Posted by MaximumJEFF View Post
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".
Cool, keep us posted.
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Old 01-18-2013, 06:30 PM   #30
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Practice makes perfect, right?
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