Cupcake Chix, Lpops and PR0N...NICE

Bluesman · 02-23-2010, 10:03 PM

Well tonight had to try some cupcake chicken thighs. While I was at it, I noticed we had some legs...............So Lollipops. First time on both. Followed an earlier thread from this week on how to clean and prepare the cupcakes and went back to another post on the Lpops. Put the thighs in a cupcake pan and some parkay to braise, then thought, what the hell, let's do the same with the Lpops. The prep for this stuff is brutal, but the end result is outstanding. Pics in order, ready tro braise, after the brasie, on the cooker, sauced and ready, plated and......first bite. I like it

Thanks to all here who helped in the creation!!!!!!!!

landarc · 02-23-2010, 10:04 PM

Nice job on those un-naturally shaped chicken nuggets

02-23-2010, 10:07 PM

Dayum!! End result looks great.. I'll have to go back and read to see what the prep is all about. Looks too good to pass up!!

Mark Stanton · 02-23-2010, 10:45 PM

Lookin Great! WoW

ECB · 02-23-2010, 11:09 PM

Wow..looks awesome..

Can you link the thread you used for the prep on the thighs?

Bluesman · 02-23-2010, 11:22 PM

Quote:

Originally Posted by ECB

Wow..looks awesome..

Can you link the thread you used for the prep on the thighs?

Here Ya Goooooooo

Link:

http://www.thepickledpig.com/forums/...n-chicken.html

bigabyte · 02-23-2010, 11:44 PM

Very nice!

Phubar · 02-24-2010, 03:48 AM

Nice!

GWA · 02-24-2010, 06:37 AM

Nicely done. Food for thought...or thought for food.

STX Cue · 02-24-2010, 07:56 AM

That looks really good.

They still make Schlitz?

topchefvt52 · 02-24-2010, 08:08 AM

Lookin very tasty Bluesman.

I've yet to try cupcake thighs but though about drilling about 6 1/8th" holes in the botton of each cupcake tin to allow for more smoke penetration. Has anyone tried this?

chopshop · 02-24-2010, 08:11 AM

dude you drink schiltz?

Bluesman · 02-24-2010, 08:38 AM

Quote:

Originally Posted by topchefvt52

Lookin very tasty Bluesman.

I've yet to try cupcake thighs but though about drilling about 6 1/8th" holes in the botton of each cupcake tin to allow for more smoke penetration. Has anyone tried this?

If you do that you lose all the Parkay for braising. I only let them sit in the pan long enough to set the shape and then on the smoker. They spend way more time on the grate than in the pan.

Bluesman · 02-24-2010, 08:38 AM

Quote:

Originally Posted by chopshop

dude you drink schiltz?

Yup....very good, 60's recipe Mmmmmmmmmmm

Chef Jim · 02-24-2010, 08:50 AM

I can't believe the things I'm learning. But I have to ask, Is that a real bottle of Schlitz? Didn't they still made the stuff.

02-23-2010, 10:04 PM	#2
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Nice job on those un-naturally shaped chicken nuggets __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

02-23-2010, 11:44 PM	#7
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Very nice! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

02-24-2010, 03:48 AM	#8
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	Nice! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 *Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow

02-24-2010, 07:56 AM	#10
STX Cue Full Fledged Farker Join Date: 04-03-08 Location: Schertz, TX Downloads: 0 Uploads: 0	That looks really good. They still make Schlitz? __________________ Pitmaker BBQ Safe UDS Ver 1.5, 90 gallon Super UDS Beat-up, rusted-out, still-cooking NB Bandera Some thing that says Brinkman on it

02-24-2010, 08:08 AM	#11
topchefvt52 Knows what a fatty is. Join Date: 01-17-10 Location: Woodstock, VT Downloads: 0 Uploads: 0	Lookin very tasty Bluesman. I've yet to try cupcake thighs but though about drilling about 6 1/8th" holes in the botton of each cupcake tin to allow for more smoke penetration. Has anyone tried this? __________________ Regards, TC

02-23-2010, 10:07 PM	#3
CAustin919 Guest Downloads: Uploads:	Dayum!! End result looks great.. I'll have to go back and read to see what the prep is all about. Looks too good to pass up!!

02-23-2010, 10:45 PM	#4
Mark Stanton is one Smokin' Farker Join Date: 07-25-09 Location: Southside of Houston, Texas Downloads: 0 Uploads: 0	Lookin Great! WoW

02-23-2010, 11:09 PM	#5
ECB Found some matches. Join Date: 02-19-10 Location: Hell Downloads: 0 Uploads: 0	Wow..looks awesome.. Can you link the thread you used for the prep on the thighs?

02-24-2010, 06:37 AM	#9
GWA On the road to being a farker Join Date: 01-17-10 Location: Thornwood, NY Downloads: 0 Uploads: 0	Nicely done. Food for thought...or thought for food.

02-24-2010, 08:11 AM	#12
chopshop On the road to being a farker Join Date: 09-10-06 Location: Seaside Heights NJ Downloads: 0 Uploads: 0	dude you drink schiltz? __________________ www.chopshopbarbecue.com

02-24-2010, 08:50 AM	#15
Chef Jim Babbling Farker Join Date: 02-07-10 Location: Tequesta, Florida Downloads: 0 Uploads: 0	I can't believe the things I'm learning. But I have to ask, Is that a real bottle of Schlitz? Didn't they still made the stuff. __________________ Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. I'm not a Chef, but I play one on the internet. http://www.chef-jim.com A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.

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