- Joined
- Jan 3, 2014
- Location
- Detroit michigan
I have an awesome recipe for chicken thighs. I take pride that some non dark meat eaters will still eat it. I know alot of weird eaters who either dislike dark meat or even chicken with bones and skin. To them good chicken is chicken tenders. For me it's a victory to get a convert.
In an effort to hone in my personal recipe and make it more palatable to the "weird eaters" I'm looking into some competition styles. Its important to cook to your audience. My audience doesn't like fat and gristle, anything you have to spit out. Alot of them have problems with rib tips for that. Comp trimming considers this a problem too. They also like sauce, mine isn't.
I'll start with a classic. Muffin chicken. Do comp cooks still do this? Doesn't matter, it's a known recipe. Mine is based off of the Myron Mixon version from the book Smokin. The recipe is widely published on various websites. The goal, as always, is to see what works with this method and how I can incorporate it into my own style.
It starts with trimming. Both knuckles are cut off. Skin is scraped. It says they should be 3.5"x3.5". I didn't have time to dry or wet brine very long. I did harvest brine on the meat and SM cherry on the skin.
I feel like the muffin pan I had was too small :noidea:. I started skin down in the pan in pan with chicken broth and some butter.
Today's cook was my first trial of wicked good lump. It seems pretty good but I don't think I can justify the cost. Further testing is needed.
After almost 90 minutes its seasoned and flipped and continued to cookin the pan skin up. Another 45 minutes and they get sauced and returned on a rack for 30 to set. I used a blues hog blend today.
They turned out good. There are some thing I can use here
They were smokier than my typical chicken but also not overcooked. Im guessing the pan and liquid helps. The skin was rendered and that worked with the sauce.
The bite test
In an effort to hone in my personal recipe and make it more palatable to the "weird eaters" I'm looking into some competition styles. Its important to cook to your audience. My audience doesn't like fat and gristle, anything you have to spit out. Alot of them have problems with rib tips for that. Comp trimming considers this a problem too. They also like sauce, mine isn't.
I'll start with a classic. Muffin chicken. Do comp cooks still do this? Doesn't matter, it's a known recipe. Mine is based off of the Myron Mixon version from the book Smokin. The recipe is widely published on various websites. The goal, as always, is to see what works with this method and how I can incorporate it into my own style.
It starts with trimming. Both knuckles are cut off. Skin is scraped. It says they should be 3.5"x3.5". I didn't have time to dry or wet brine very long. I did harvest brine on the meat and SM cherry on the skin.
I feel like the muffin pan I had was too small :noidea:. I started skin down in the pan in pan with chicken broth and some butter.
Today's cook was my first trial of wicked good lump. It seems pretty good but I don't think I can justify the cost. Further testing is needed.
After almost 90 minutes its seasoned and flipped and continued to cookin the pan skin up. Another 45 minutes and they get sauced and returned on a rack for 30 to set. I used a blues hog blend today.
They turned out good. There are some thing I can use here
They were smokier than my typical chicken but also not overcooked. Im guessing the pan and liquid helps. The skin was rendered and that worked with the sauce.
The bite test
