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Old 02-17-2010, 02:05 PM   #1
thirdeye
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Question Cupcake Chicken - Skin Up or Down?

How are you doing yours? I've seen several posts with pictures of the skin up in the pan, then today saw that another guy did his skin down. Two videos of Myron show him placing it skin down.

Has anyone tried both ways?
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Old 02-17-2010, 03:43 PM   #2
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Haven't tried both ways, but skin down to 150* then out of pan and skin up in smoker till done gave me some might-e-fine bite through skin. A couple were left over and when re-heated the bite through was gone. Skin came off in one piece. Will be doing some more on Friday and will try a few skin up in pan. I'm thinking though, skin down will be better.
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Old 02-17-2010, 05:16 PM   #3
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Seems like Mryon Mixon done his with skin down
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Old 02-17-2010, 05:26 PM   #4
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I think it would depend on the smoker. If it's a bottom burner, like your BGEs, then I think I'd want the skin side down. If it is an offset, then I think I'd want it on top.
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Old 02-17-2010, 05:27 PM   #5
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Isn't he basically deep frying the chicken in butter?
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Old 02-17-2010, 05:28 PM   #6
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Quote:
Originally Posted by BRBBQ View Post
Seems like Mryon Mixon done his with skin down
Now remember, he did not show that, it was stolen from him....

But yes, on the episode that he showed (I mean stolen) there were skin side up....
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Old 02-17-2010, 05:31 PM   #7
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Quote:
Originally Posted by HeSmellsLikeSmoke View Post
Isn't he basically deep frying the chicken in butter?
I don't think the temps are high enough for frying.
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Old 02-17-2010, 06:13 PM   #8
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Quote:
Originally Posted by bigabyte View Post
I don't think the temps are high enough for frying.
Humm, that may be a very good point.
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Old 02-17-2010, 06:25 PM   #9
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As I'm still working on my chicken recipe (trying to get skin un-rubbery), I surely
looked at Myrons muffin pan chicken. Then, I thought: Myron is whole hog GOD,
and on helluva pulled pork cook. I would watch what he does in chicken and
try it this way or that way to see if something works for you, but honestly, I wouldn't
put a lot of stock into this approach until someone consistently places top 5 in
chicken for a few years... JMHO. Now, find any whole hog secrets from Myron
and you have something!

If he's above 300 (I think he is) with skin down, yes, it could be basically frying
the skin in butter....

Something to consider is how much smoke flavor is going to be imparted upon the
chicken if it's been in a pan (and how deep the chicken should be in the pan). For
some with too much smoke flavor, maybe this is good. For us, we like and need some
of that smoked flavor to come through.
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Old 02-17-2010, 08:27 PM   #10
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Quote:
Originally Posted by HeSmellsLikeSmoke View Post
Isn't he basically deep frying the chicken in butter?
Everything tastes good fried.....fried in butter, well thats sounds like win-win to me.
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Old 02-17-2010, 09:04 PM   #11
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Quote:
Originally Posted by smoke-n-my-i's View Post
Now remember, he did not show that, it was stolen from him....

But yes, on the episode that he showed (I mean stolen) there were skin side up....
:bigg rin:
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Old 02-17-2010, 09:30 PM   #12
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My next try is going to be Skinless.
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Old 02-17-2010, 09:33 PM   #13
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Quote:
Originally Posted by {Midnight ☼ Smoke} View Post
My next try is going to be Skinless.
I do boneless skinless thighs with EVOO; tasty! I do the italian bread crumb mod!
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Old 02-17-2010, 09:35 PM   #14
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He isn't frying it in butter he is braising it. The butter adds moisture and flavor. He removes it from the butter and smokes it to render fat out of the skin and put some smoke flavor in it and some color. I'm pretty sure he cooks it skin side down in the muffin pan. All the muffin pan does is help set the shape of the chicken. You could just braise it in a regular pan.
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Old 02-18-2010, 11:34 AM   #15
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I guess at Myron's temps, he may be higher than a braise or poaching. One problem I had with poaching in a flat pan was keeping the Parkay level (because my deck is not). I had to use a wooden shim on one corner of the pan. The cupcake pans would help me there.

I'm fond of scraping the fat off the skin, which means less to render out, so that is another plus. I use many of the thigh tips from the Pickled Pig article, and so listening to all the ideas surfacing with the cupcake pans might just help me with a crossover method.

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