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M Mixon's "Wishbone Chicken"?

tbonedave

Knows what a fatty is.
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Anyone smoked and sauced chicken in pans as Myron Mixon teaches in his "Wishbone Chicken" recipe? Just wondering if anyone would have any tips or point out anything they learned in the process. Never smoked chicken parts in pans, but I have thirty thighs I was looking to smoke in the stickburner, and no, I'm not interested in boning them out and going the muffin tin route.

Thanks!
Dave
 
Anyone smoked and sauced chicken in pans as Myron Mixon teaches in his "Wishbone Chicken" recipe? Just wondering if anyone would have any tips or point out anything they learned in the process. Never smoked chicken parts in pans, but I have thirty thighs I was looking to smoke in the stickburner, and no, I'm not interested in boning them out and going the muffin tin route.

Thanks!
Dave

Typically I don't smoke chicken, but rather cook on a hot charcoal kettle using wood chunks for smoke flavor because I opt not to take my vertical smoker to that high of a temperature. I have used Wishbone Dressing, but over the years I have switched to Chiavetta's Chicken Marinade (Italian Dressing on steroids) for a better flavor. You could cook hot and fast on your stickburner and achieve the same great results.

In my experience, chicken tends to dry out at low temperatures... especially the breast meat. Yes you can smoke them in a pan or on the grate and then move to the pans to finish. The initial heat will render out some of the fat, giving you the juices from the meat with limited fat when moving to the pans to finish.

.
 
I cook chicken in pans all the time. I use wochestershire, dales, tony chachere, and sometimes Italian dressing. I cook them at 300-325 regardless of which cooker I use.

Jack
 
Never heard of his 'wishbone' chicken. I have heard of his 'cupcake' chicken. It is great, but a pain in the backside to prep. Scraping the chicken thigh skin down paper thin is not fun, but man does the end product taste great. My last cupcake chicken:

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