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Pit Barrel Cooker "Texas Brisket Edition"
Weber One Touch Premium Copper 22" Kettle (gift)
Slow 'n Sear for 22" Kettle
Weber One Touch Premium Black 26" Kettle (gift)
Slow 'n Sear XL for 26" Kettle (gift)
Weber Smokey Joe Gold
Weber Rapid Fire Chimney
Vortex
Maverick ET-732 White
Maverick ET-732 Copper
2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
Thermoworks Thermapen w/ Back light (gift)
Thermoworks Timestick
Cambro Model 300MPC110 w/ Winco SS Pans
B & B and Kingsford Charcoal
B & B Pellets
Pit Barrel Cooker "Texas Brisket Edition"
Weber One Touch Premium Copper 22" Kettle (gift)
Slow 'n Sear for 22" Kettle
Weber One Touch Premium Black 26" Kettle (gift)
Slow 'n Sear XL for 26" Kettle (gift)
Weber Smokey Joe Gold
Weber Rapid Fire Chimney
Vortex
Maverick ET-732 White
Maverick ET-732 Copper
2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
Thermoworks Thermapen w/ Back light (gift)
Thermoworks Timestick
Cambro Model 300MPC110 w/ Winco SS Pans
B & B and Kingsford Charcoal
B & B Pellets
I cook (smoke) them all the time and they always turn out very moist and are great on sandwiches for leftovers. I have used muffin tins with a holes in the bottom and without. Both ways seem to work just fine. I de-bone the thighs and remove the skin because my wife hates the skin. They are inexpensive and fun to experiment with. I say go for it and see what you can come up with. Have fun!
I always thought the muffin tin was to keep the chicken uniform in size and shape for the sake of presentation at comps...I'll have to give it a whirl sometime to see if it actually changes the flavor profile. I think I'd go with toetter's method and would perforate the bottom, though, so the juices could leak out.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I would do this with ground chicken. I don't think I would ever do it with pieces. Especially bl/sl thighs, them things are so tasty.... but like most things, to each their own!
The standard is trimmed thighs. Although, lollipop drums are starting to appear more regularly. Here's a link to the BBQ Turn In Box Facebook page. Some really great, and not so great, examples of turn in boxes there.
From what I read, in Myron's book, there's two parts to the muffin technique. One part of it is geared towards putting a little crisp on the skin. I haven't ever tried it, but I know some people that have, and still do, that are very happy with the results they get.
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