Cupcake Chicken Thighs

[billm]

I cooked them at 250F. The part I had trouble with was scraping the skin with the paint scraper. Any advice?

I found that the only thing that really works for me is very sharp flexible boning/fillet knife. I keep the skins in the fridge and work on them while they are still cold as the the fat comes off easier

 

[Drh7003]

I keep the skins in the fridge and work on them while they are still cold as the the fat comes off easier

I did this the last time I did chicken and it works REALLY well. I use a santoku knife to scrape mine.

I have not tried the muffin pan. I trim my thighs down to the same size and pull the skin tight aorund them to bind them and put them in a small aluminum pan. My pans are 15" square and just fit in my masterbuilt smoker.

I don't compete, but I keep "practicing" on my family and friends...they like being the guinea pigs!

 

[GreenDrake]

A good trick to scraping the skin, hold the blade of the knife with your fingertips. I have tried the scraper and the razor....prefer a 3" paring knife and hold the blade. You eventually get the "tenderfoot" sense where your fingers feel the drag and difference between fat scraping and skin.

 

[polishdon]

5 hours?? Holy crap, we cook our thighs for an hour for comps.

I use a clam knife to scrape the skins. Can't wait to get back into competition season, nothing better than standing there scraping skins for a few hours. PITA, but it pays off, we always finish well with our chicken entries.

 

[Porky Joes]

I am trying it again tonight just put them on at 830, 350F, and didnt feel like scraping the skin. I only have hickory wood so intead of putting the chunk on the charcoal, I put it on the grill instead.

 

[Porky Joes]

So my results are in with a finished time of 2.15hrs which is much better than the previous 5 hours. I only had five thighs to work with tonight and used my own sauce along with the cajun rub. The rub overpowered the sauce this time. As noted earlier, I put the chunk of hickory wood on the grill instead of the charcoal itself and the one piece last the entire length of the cooking time, so I might try this at the competitions next time but with apple wood of course. After 2 hours the internal temp was 170F so I sauced it up and put it on for another 15mns to carmelize it.

Start Picture:

1hour after cooking from 350F to 300F

2hours cooking from 300F to 250F

Last 15 mins cooking from 250F to 200F

 

[pwa]

Second round looks alot better :clap2:

pwa

 

[Porky Joes]

Here was the results of my first time. I agree my second time around was a lot better.

 

[Atlas]

Great, another thing I absolutely have to try. Adding it to the menu.

Looks really good, man.

Sent from my MB860 using Tapatalk 2

 

[Red Valley BBQ]

I believe it's a comp thing. Presentation I guess.

As a competitor and CBJ, I understand the need for a uniform presentation. But muffin pan chicken looks too unnatural for me. Give me rectangular or square chicken any day. Although, the second attempt does look tasty.

 

[Utah Jake]

Just for the record, yesterday I took first in chicken with Myron's red cup cake pans in my Lang 60. Sam's Club series, Salt Lake City.

 

[Porky Joes]

I know it is not in a garnished box, but would anyone be willing to give their thoughts on how it looks with the numbers?

 

[Porky Joes]

Does it matter if you use chicken stock or broth? I used stock on this one by Myron's book calls for broth.

 

[billm]

I am trying it again tonight just put them on at 830, 350F, and didnt feel like scraping the skin. I only have hickory wood so intead of putting the chunk on the charcoal, I put it on the grill instead.

so how did the skin come out if you didnt scrape? did you get a good bite through?
and yes the second try looks a whole lot better

 

[Porky Joes]

The bite was good and left a nice mark in it. I will repost the picture for you.

 

[El Ropo]

3 hours still seems like an awful long time for those little guys. Something's not right. Oops, I think I'm not reading the post right, is that 2 hours and 15 minutes cooking time? That's closer, but still seems like a lot of time.

Looks good though.

 

[HogFan]

Anyone have a link to Myron's recipe?

 

[AustinKnight]

Anyone have a link to Myron's recipe?

Page 1 post #14 of this thread.

 

[Porky Joes]

What you have is perfect little round chicken thighs that not only look uniform but fit the tasting paper perfect.

What is the tasting paper? I am unfamilar with this.

-Porky Joe's
www.porkyjoesbbq.com

 

[whskyrnnr322]

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What is the tasting paper? I am unfamilar with this.

-Porky Joe's
www.porkyjoesbbq.com
Tasting paper is just another name for the judges plate. It's basically a paper placemat.