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Muffin Tin Chicken????

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    Muffin Tin Chicken????

    I understand this subject has some controversy when it comes to competition cooking but it sounds pretty tasty.

    I found the Mixon recipe online. Is that the standard method to do this?

    Not looking for anyone to give away any secrets. I just think this might be something fun to make.

    Can anyone offer some methods or recipies?


    http://www.epicurious.com/recipes/fo...Chicken-365437

    #2
    Definitely looks tasty. I don't like dark meat on chicken unless it is grilled to perfection over direct heat.

    Comment


    • Jon Solberg
      Jon Solberg commented
      Editing a comment
      So I'll take that as a maybe. hehehehe

    #3
    I'm with Jerod. I like my chicken grilled and crispy. The cupcake stuff just doesn't do it for me.

    Comment


      #4
      It least we have established that you guys can't help... Which is nice.

      Comment


        #5
        Yeah sorry Jon, I won't be much help on this one. I did peruse the recipe though and it looks like it'd be good (for what it is).

        Comment


        • Jon Solberg
          Jon Solberg commented
          Editing a comment
          lol lol lol..

        #6
        I'd contact Myron Mixon. I'm sure he is readily available.

        Comment


        • Beefchop
          Beefchop commented
          Editing a comment
          I'm sure he'll talk to you...for a fee. : )

        #7
        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!

        Comment


          #8
          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.

          Comment


            #9
            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!

            Comment


              #10
              I'm just trying to figure out if this is the standard competition method. Not much out there on the interweb about it.

              I dont think its something I'd do much. Just want to become a more rounded Q'er.

              Unfortunately it seem that if you're going to compete you need to have this in your bag of tricks.

              Comment


                #11
                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.

                https://www.facebook.com/groups/bbqturnincritique/

                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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