More chicken cupcakes! This time with Pops' brine.

Discussion in 'Poultry' started by mdboatbum, Aug 4, 2014.

  1. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    No this isn't smoked. It will be one of the first smokes one my pot arrives to complete the mini, but had to do these in the oven.
    Took some chicken thighs (Costco fridge to freezer pack) and soaked in pops curing brine overnight. Made a half batch since I only had 7 thighs to brine.
    After the brine I deboned, trimmed and scraped the subcutaneous fat off the skin.
    Then rubbed top and bottom with sort of a blackening spice I threw together. Basic BBQ rub with a lot of thyme and cayenne added.

    After that I added about a teaspoon of bacon fat to the muffin tins.

    Then plopped the boneless thighs skin side down and cooked at 250 until they hit 140 internal.

    Then I put them on a rack, re rubbed and put in a 375 oven until they hit 170. I sauced half for the last 10 minutes or so.

    Then we had a nice dinner. The chicken was awesome. Very juicy and the skin was as tender as can be. Only slightly "hammy" but I like that.
     
    Last edited: Aug 4, 2014
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Very nice.

    I need to try to make them.
     
  3. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    You should! It's a bit of a pain, but the flavor and texture is really good. Plus it makes a great presentation if you're having a dinner party or event where folks might be dressed up and want to use a fork and knife. ( I know, I try to avoid those too)
     
  4. bearcarver

    bearcarver Smoking Guru OTBS Member

    Those look Great, Bum!!![​IMG][​IMG]

    Nice Job!![​IMG]

    Bear
     
  5. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Thanks Bear!
     
  6. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Those look really good!
     
  7. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Thanks Foam! I should've taken a pic after I cut into one, but I was focused on dinner at that point. I was HUNGRY!
     
  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Mmmmmmm, mini meat cakes! Dessert for dinner!!!
     
  9. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Haha! Thanks Case!

    Just looked at this on an actual computer and realized how fuzzy and funny colored the pics are. I've been operating with only my phone, as my wife killed her laptop and since we can't swing a new one right now, I had to give her mine. How did she manage to do that, you ask? It fell out of the freezer. Yes, you read that right.
     
  10. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Those look great , Boatbum . I like the way they were formed . Little Chicken meatballs [​IMG]
     
  11. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    They look good. I need to try these, the kids like chicken but want something new...JJ
     
  12. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    JJ that reminds me, I had a safety question regarding these. After the cupcake pan phase I pulled them out, put them on a rack and turned the oven up. In the ensuing few minutes the temp dropped, and I ended up letting it drop to 117 because I wanted the skin to have as long as possible in the high heat oven. Bear in mind these were cured for probably 16-18 hours, but I had a nagging doubt in the back of my head. Having seen other 2 stage recipes, is there a risk of letting food dip back into the danger zone, even for a short time if it's going to be finished well out of it? It was probably in the TDZ for 30-40 minutes.
     
    Last edited: Aug 5, 2014
  13. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Does it matter cause they were cured?
     
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    JJ can tell you better, but meanwhile I wouldn't worry about it dropping into the Danger Zone for 30 to 40 minutes, especially if it was cured or even partially cured.

    Bear
     
  15. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Hey Bum, This type of question comes up frequently and I can totally understand why, based on the frequent misinformation that is put out here... 

    For one, Cure primarily protects against the bug that causes Botulism and offers only minimal protection from anything else. As far as meat in the process of smoking going into the Danger Zone, there is WAY too much Paranoia around here on the subject and many a member has tossed out perfectly fine meat because a few here are Germaphobic and told the newbie they would kill their loved ones if they didn't...

    The reality is when the Chicken got above 140°F it became Bacteria free and Spores are of ZERO consequence in this situation. Once the temp dropped below 140, the likelihood of contamination is extremely minute short of coughing, sneezing or the Dog licking the entire pan without actually eating one...Even if ALL this happened, Bacteria just don't burst into rampant multiplication in minutes or even an hour or two until they adapt to their new environment. On top of this, since you were going to continue cooking the chicken, any Bacteria that " may " have come in contact will be eliminated minutes after going back in the smoker or oven...But what about TOXINS!?! Aahhhhhhh....Again the amount of Toxin developed by the very few Bacteria that " may " have managed to start multiplying, on a still pretty warm surface, and a Salty meat surface at that, would not be sufficient to sicken anything but another type of Bacteria. Bottom line...there is very little to worry about and sooo much S#!T would have to go wrong that you would not even consider eating the Chicken anyway...JJ
     
    Last edited: Aug 6, 2014
  16. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    [​IMG][​IMG]
     
  17. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Thank you JJ! I knew you'd have a pragmatic take on it. I certainly wasn't worried enough to not eat it, but it just made me start thinking about what happens along the way if the internal temp drops. I appreciate your taking the time to provide an answer.
     
  18. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    What's religon have to do with it?
     
  19. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    HAHA!! Reminds me of an interview with Tom Waits on the Dick Cavitt show in the 70's.
    Dick asked him if he considered himself more of a singer or a poet. Tom took a drink of his Scotch, stubbed out his cigarette on his boot and said "You know Dick, I've always just considered myself a Presbyterian".
     
  20. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I worship the Gods of Meat and Smoke!...[​IMG]

    prag·mat·ic

    pragˈmatik/

    adjective

    1. dealing with things sensibly and realistically in a way that is based on practical rather than theoretical considerations.

      "a pragmatic approach to politics"

    I try but sometime I just get in a Silly mood or forget to take my Meds...[​IMG]...JJ
     
    Last edited: Aug 6, 2014

Share This Page