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steve78412
Flour Bluffian in training
Joined: 05 Apr 2006
Posts: 287
Location: Corpus Christi
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 Posted: Mon Oct 22, 2012 7:19 pm Post subject: Cupcake Chicken Thighs |
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Myron Mixon has a new cookbook out, Smokin' and I made the Cupcake Chicken Thighs. It was a labor intensive recipe but the best chicken I have had in quite a while.
Tomorrow, if I get a chance, I'm doing his ribs.
Susie has a blood transfusion early tomorrow and it will shorten the day.
Steve
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Chef Lefty
Full Grown Flour Bluffian
Joined: 13 Aug 2009
Posts: 4659
Location: The First Sandbar (a.k.a. Flour Bluff)
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| Posted: Thu Oct 25, 2012 8:49 am Post subject: |
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I would be interested in the recipe.
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| Central Scrutinizer wrote: | | I call shenanigans on that one. |
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Tyler
Site Admin
Joined: 06 Mar 2006
Posts: 12865
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| Posted: Thu Oct 25, 2012 10:25 am Post subject: |
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Give our regards to Susie! I'd seen that done before. Makes the thighs really look great for competitions too!
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steve78412
Flour Bluffian in training
Joined: 05 Apr 2006
Posts: 287
Location: Corpus Christi
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| Posted: Thu Oct 25, 2012 2:35 pm Post subject: |
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Thanks Tyler. Susie had been through it. She beat the cancer but will suffer the effects of aggressive chemo and radiation for over a year. Then her liver got hit a bit too hard and she developed edema. Water pills have peeled 40+ pounds off of her in the last 30 days. She is weak as a kitten and looks the part.
Chef, I'll get the recipe to you when the dust clears here. It is the best chicken I have ever smoked. It uses a blackberry glaze that is spot on.
Steve |
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Chef Lefty
Full Grown Flour Bluffian
Joined: 13 Aug 2009
Posts: 4659
Location: The First Sandbar (a.k.a. Flour Bluff)
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| Posted: Thu Oct 25, 2012 5:34 pm Post subject: |
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Thanks Steve. Will be offering prayers up for Susie. Please keep up the great attitude. 
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| Central Scrutinizer wrote: | | I call shenanigans on that one. |
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deputydawg
Full Grown Flour Bluffian
Joined: 17 Mar 2010
Posts: 1991
Location: Humble
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| Posted: Fri Oct 26, 2012 7:15 am Post subject: |
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I've seen them do this on one of the cook off shows but never tried it. I'll definately have to give it a try.
I hope Susie recovers quickly and stays cancer free! |
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txluke
Flour Bluffian in training
Joined: 06 Sep 2008
Posts: 324
Location: Victoria
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| Posted: Tue Dec 04, 2012 2:35 pm Post subject: |
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Did you pull the skin off and scrape the fat off?
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Give a Man a Fish and he will eat for a day. Teach a Man to Fish and he will sit in a boat And drink Beer all day. Fish 24:7 |
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steve78412
Flour Bluffian in training
Joined: 05 Apr 2006
Posts: 287
Location: Corpus Christi
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| Posted: Tue Dec 04, 2012 3:16 pm Post subject: |
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| txluke wrote: | | Did you pull the skin off and scrape the fat off? |
I trimmed the fat on the meat but left the skin on. I deboned it from the meat side, then I cooked it in the cupcake tin, skin side down. After cooking for a while, skin side down, I reformed them and finished skin side up with lots of glaze, a seedless blackberry jelly glaze. The skin was bite-through tender.
I will use a panSaver sheet next time, the glaze was baked on tough.
From: Smokin' with Myron Mixon : recipes made simple, from the winningest man in barbecue / available at the La Retama library
It is my new favorite cookbook. The Vinegar base BBQ sauce is a new favorite of mine. I have developed several variations on KC style hickory sauce, but this is different. He recommends it mixed 50:50 with water as a dip for pulled pork. It is very good.
Steve |
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