PDA

View Full Version : muffin pan chicken


chomper's bbq
10-03-2011, 10:28 AM
I watched bbq pitmaster's and it seemed Myron was angry with Paul about stealing his muffin pan trick. Sounds like a soap opera. Has anyone tried muffin pans to cook competition chicken and what are the tricks to allow for a uniform smoke and to avoid rubbery skin? Thanks for your input in advance.

Pappy
10-03-2011, 10:40 AM
Did they used muffin pans of meatloaf type pans?
Sorry, I don't get that TV station that they are on.

JMSetzler
10-03-2011, 11:57 AM
They use muffin pans... the recipe and technique for that is in Myron's book also...

Hozman
10-03-2011, 01:10 PM
http://i273.photobucket.com/albums/jj230/osk-hozman/Image08202011090442.jpg

These are ones I did about a month or so ago. I ended up crisping the skin in the oven just a bit and topped with sauce...yum

sorry couldn't find a finished product pic

cholloway
10-03-2011, 01:36 PM
I've never heard anyone saying they've used the JOS sauces or rubs. Any opinions?

markdtn
10-03-2011, 01:57 PM
The recipe is out there:

http://www.epicurious.com/recipes/food/views/Myron-Mixons-World-Famous-Cupcake-Chicken-365437

http://www.oprah.com/food/Myron-Mixons-World-Famous-Cupcake-Chicken

Divemaster
10-03-2011, 01:58 PM
Never did muffin pan chicken... Bunt Pan Pork may be another story....

goro25
10-03-2011, 02:09 PM
Watched the same episode last night. Myron seems like a complete and utter douchebag.

Sammy_Shuford
10-03-2011, 02:13 PM
Think I will pass on this.

Sent from my DROIDX using Tapatalk

Pappy
10-03-2011, 02:38 PM
Watched the same episode last night. Myron seems like a complete and utter douchebag.

I've only seen him on TV once or twice. Don't think they call him "Fun Myron".

Kenny Rogers
10-03-2011, 02:47 PM
I saw an episode that said he doesn't use the muffin pan on his comp chicken...

We use mini loaf pans, and they seem to work quite well.
The trick to bite through skin? Pull it off and shave the fat off the backside.

Divemaster
10-03-2011, 02:59 PM
I saw an episode that said he doesn't use the muffin pan on his comp chicken...

We use mini loaf pans, and they seem to work quite well.
The trick to bite through skin? Pull it off and shave the fat off the backside.

The Lady Schick is your friend....

Funky D
10-03-2011, 03:14 PM
Watched the same episode last night. Myron seems like a complete and utter douchebag.

I know this has been said a lot on these forums, but just to say it again, Myron is a really great guy. He's friendly, and helpful.

BBQ Pitmasters is a TV show, and TV shows need ratings. If someone has to be the bad guy, well, I guess that's Myron, and honestly, without him, the show would be missing some excitement/controversy.

Do ya think that Simon Cowell is really such a jerk in his day to day life too?

C'mon.

deepsouth
10-03-2011, 03:21 PM
Do ya think that Simon Cowell is really such a jerk in his day to day life too?




if i'm betting, i'm betting as bad or worse. and i really like simon.

chomper's bbq
10-03-2011, 03:29 PM
I agree Myron is playing a roll. He has a successful training program for bbq enthusiasts and he wouldn't be successful if he acted like that. That's why i said Soap opera.

MilitantSquatter
10-03-2011, 07:48 PM
muffin pan chicken is so 2010.

BABYGOTBUTT
10-03-2011, 08:24 PM
I entered my first competition this past september (Smokin-on-the-bay) and old myron was one of the competitors. Went straight over, bought some of his hunmy money cluck rub, opened his book to the muffin chix. I followed he techniques exactly as illustrated in the book. Came in 5th in chicken out of 40 teams. I usually try and learn from everybody and copy no one but not in this case. Did I say that was my first competion. He was very nice and helpful.

swamprb
10-03-2011, 08:27 PM
muffin pan chicken is so 2010.

Mini loaf pans are the hip new thing!

http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/CajunBandit/IMG_1525.jpg

http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/CajunBandit/IMG_1527.jpg

http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/CajunBandit/IMG_1528.jpg

just sayin'

Warthog
10-04-2011, 08:29 AM
That's some nice looking chicken

jmill88
10-04-2011, 09:11 AM
Mini loaf pans are the hip new thing!

http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/CajunBandit/IMG_1525.jpg

http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/CajunBandit/IMG_1527.jpg

http://i163.photobucket.com/albums/t310/swamprb/Ugly%20Drum%20Smoker/CajunBandit/IMG_1528.jpg

just sayin'

Do you put anything in the bottom of each chicken while it cooks?

Divemaster
10-04-2011, 09:16 AM
I've got to admit, those mini loaf pans look like they are producing better color than I expected. Only wish my Bunt Pan Pork would turn out that good...

Arlin_MacRae
10-04-2011, 09:24 AM
I know this has been said a lot on these forums, but just to say it again, Myron is a really great guy. He's friendly, and helpful.

BBQ Pitmasters is a TV show, and TV shows need ratings. If someone has to be the bad guy, well, I guess that's Myron, and honestly, without him, the show would be missing some excitement/controversy.

Do ya think that Simon Cowell is really such a jerk in his day to day life too?

C'mon.

My wife and I met Myron Sunday at the Royal and we found him to be warm, gracious, and a good conversationalist. I saw him several times over the course of the competition and he was always surrounded by people who wanted to meet him. There was no sign of exasperation when we walked up to him Sunday. If it had been me getting bombarded by strangers, I would have been rolling my eyes by Saturday. ;)

nexpress
10-04-2011, 10:26 AM
On the BBQ championship that aired on Versus season 1 and 2 he is cutting with the other people he is cooking against and having a good time.

TEAM PIG IRON
10-04-2011, 11:10 AM
About the chicken... listen the reason for muffin pan Is to create uniform chicken ... proper trimming. Is important... when u put them in the pan and "roll the thigh ". They lock their shape as they cook... here is what I do... I use shallow small aluminum pans I cut and trim all fat off thigh... remove skin and scrape back so the slimy fat is gone... I trim around bone leave ends attached insert a half a pat of better sprinkle with rub then I reattach skin and roll them nice... I fit 10 in a pan tight... sprinkle top with rub and then half a pat of butter on each.... I smoke for an hr and then remove from pan and smoke for an hr more... then I dunk in sauce... and one more hr back in smoker... then eat:)... I cook at 235...

swamprb
10-04-2011, 11:22 AM
Its just another process.

I love farkin' around with chicken, whether its just grilling indirect, using the Rib-O-Lator or Char-Broil basket, or smoking them in a shallow pan.

TEAM PIG IRON
10-04-2011, 07:39 PM
another thing is a team that we are friends with does it a little differant ... they leave skin on and only use pan for about 15 min... and only cook about an hr! high temp cooking ... but we both get calls on our chicken

sdbbq1234
10-04-2011, 09:43 PM
The Lady Schick is your friend....


Not sure about the Lady Schick method (lol) but that's the right idea IMO.

Myron aint famous for cooking crap; that's for sure.

wallace

GreenDrake
10-05-2011, 07:28 AM
Did this one in a mini loaf pan two weeks ago, took 4th place.

http://img.photobucket.com/albums/v462/motorcade1/Food%20Porn/basinchick.jpg

jmill88
10-05-2011, 11:18 AM
Now that is some good looking chicken. Care to share your process?


Did this one in a mini loaf pan two weeks ago, took 4th place.

http://img.photobucket.com/albums/v462/motorcade1/Food%20Porn/basinchick.jpg