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View Full Version : Trying my own spin on a Myron Winner. PrOn A little for now


CharredApron
04-04-2013, 04:03 PM
Been surfin around here and on the web for some ideas to make chicken that doesn't have a really smokey flavor for the wife. I have heard and read so much about the muffin tin chicken (I am sure many of you are sick of hearing about this) I thought this might be a way to cook chicken in my kamado without the chicken taking on a whole lot of smoke flavor.

I watched a video on youtube that the fella skinned the thighs and scraped the fat from it and then re-wrapped it and brined it overnight. Then put it in the tins and added butter on top. I wondered why take out fat then add it as butter fat?
So I decided to just let it simmer in it's own fat.
I opted not to set it in a pan of chicken stock and put holes in my muffin tins either.
Thinking that it will come out like fried chicken sitting in it's own fat. We shall see!

http://i1308.photobucket.com/albums/s619/hometruckin/chickentins001_zpsaffcfcc6.jpg

Added Proscutto

http://i1308.photobucket.com/albums/s619/hometruckin/chickentins002_zpsc13d30e4.jpg

More to follow soon,
Jed

K-JUN
04-04-2013, 04:07 PM
:pop2:

Bonewagon
04-04-2013, 04:07 PM
Looks good. I'll be interested in your results.

GrillsGoneWild
04-04-2013, 04:18 PM
They scrape the fat off the inside of the skin to get bite through skin.

Bob Wiley
04-04-2013, 04:20 PM
How about just putting it in the oven

CharredApron
04-04-2013, 04:30 PM
Ah Hah, I see.
Thanks for lookin,
Jed

CharredApron
04-04-2013, 04:31 PM
I haven't cooked anything in the oven since I got my Kamado. Florida is perfect outside cookin weather year round.
Jed

CharredApron
04-04-2013, 04:59 PM
There cookin now!
http://youtu.be/nhK4gtPrqBQ

Pulled and foiled, now raising the temp on the cooker to crisp the skins!

CharredApron
04-04-2013, 06:39 PM
Out of the tin and on to the grill to crisp up the skin

http://i1308.photobucket.com/albums/s619/hometruckin/finalsizzle003_zps42c05f9b.jpg
Made a little wild rice, sucotash, and gravy with the left over remnants in the tins. Time to eat!

http://i1308.photobucket.com/albums/s619/hometruckin/finalsizzle006_zpse00c559d.jpg

Thanks for lookin, it was great!

CharredApron
04-04-2013, 08:03 PM
The show is over, check it out

CharredApron
04-04-2013, 08:04 PM
they scrape the fat off the inside of the skin to get bite through skin.
no can do!

Oldbob
04-04-2013, 08:24 PM
Those Look Great !! Did You get the skin you were looking for?

CharredApron
04-04-2013, 09:13 PM
Those Look Great !! Did You get the skin you were looking for?
Yes, the pictures don't do it justice. I should have taken them once I turned them.
Thanks for asking,
Jed

boiler93
04-04-2013, 10:33 PM
How did they taste? My wife is the same way sure would be nice to give her what she wants and I could cook more pork!

BobM
04-04-2013, 10:49 PM
Looks great! :thumb:

cowgirl
04-04-2013, 10:55 PM
Looks great from here too. I like the looks of your side dishes Jed..really tasty! :thumb:

Garrett
04-05-2013, 06:11 AM
I've had some good results with cupcake chicken and yours looks tastey.

CharredApron
04-05-2013, 07:04 AM
How did they taste? My wife is the same way sure would be nice to give her what she wants and I could cook more pork!
They were really good. I may have put to much Montreal Seasoning though, they were a little salty. Sitting in the muffin pans there is no way for the rub to escape. Go lightly with spices. Thanks,
Jed

fingerlickin'
04-05-2013, 10:25 AM
Lookin' good Jed. :thumb:

Gnaws on Pigs
04-05-2013, 10:33 AM
Looks great!

fantomlord
04-05-2013, 01:14 PM
looks good from here...and jeanie's right on about your sides--looks like a good plate all around!