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Cupcake Chicken....QView

post #1 of 22
Thread Starter 
Last weekend I was cleaning out my tank smoker after a heavy rain, and was painting the UDS, so it gave me the chance to smoke on my trusty Weber Kettle again after too much neglect.

Anyhow, this was my third batch of cupcake chicken and here is how I prefer it....

Chicken Thighs-Bone In-Skin On.

I then de-bone myself. Tasted better than the boneless skinless store-bought

Here I pulled the skin back to season underneath. Let me tell you now that this added great flavor BUT I FAILED AT THE BITE THROUGH THE SKIN TEST. I have not mastered this by any means

Rolled up ready for injection

Added a very small amount of injection/marinade to the bottom of each tray

All injected, and formed nicely, with a little creole seasoning dashed on top

Comin along nicely w/ Kinsford hickory mixed w/ Hickory wood chunks

Weber Kettle Glamour Shot

Here's the end result. Skin FAILED. However it the taste of the chicken was fantastic. My wife dislikes chicken thighs and she loves these. The injection was just creole butter. I ended up just pulling the shriveled skin pieces off (should have took a pic of that).

The taste/texture/ and appearance is all there minus the skin issue which I will continue to try to master. I overtrimmed it, so it pulled back way too much.

Till next time
post #2 of 22
That's some tasty looking chicken. Looks like it really held the shape. I need to put this on my list of things to try!

Great QviewPDT_Armataz_01_37.gif!!
post #3 of 22
That just aint right. LOL

Looks like it would fit just right on a bun for a dang good chicken sandwich.
post #4 of 22
I agree with the thought that this would be excellent on a bun as a sandwich. It just looks like it's made for it.

Great looking chicken!
post #5 of 22
Watch out, if Jack's Deep South sees this post you might get an angry talkin to! LOL

Seriously though those look awesome, might have to try that out one of these nights.
post #6 of 22
If you trim the meat about a half inch on 2 sides and leave the skin-this will allow you to fold it under the thigh meat....It helps to scrape some fat off skin and then stretch over and under thigh...

Margarine or mayonais will crisp the skin....Try some margarine in the cup cake holder and turn the skin side down half way thru cook....The oil etc in margarine will help crisp/bite thru style skin....

Looks fantastic....PDT_Armataz_01_37.gif
post #7 of 22
looks good...what about omiting any water based liquid and just use olive oil?
post #8 of 22
A little drool just ran from the corner of my mouth.PDT_Armataz_01_37.gif
post #9 of 22
Looks like a happy ball of chicken goodness.
post #10 of 22
Tell Myron to put this in his pipe and smoke it! icon_smile.gif

Dang shiggers!

post #11 of 22
Thread Starter 
I scraped a good amount off the skin, but I will have to try the margarine. I did get some of the creole butter under each piece.

I will flip them next time and report back
post #12 of 22
What temp are you cooking at????

I will give you a ballpark figure....Experimenting is fun though.

For the cupcake method you may wanna trim the meat and leave the extra/folding skin under thigh in the shape of the cup cake holder...

Nice to see you posted this.....Not everyone competes and gets into this degree of stuff...
post #13 of 22
You know, when I first saw that done on pitmasters by myron, I thought it was silly, thought they looked like oversized chicken mcnuggets. Yours however look really appetizingPDT_Armataz_01_34.gif.
And with the bone out like you did, I may have to give this one a try.

I think Myron would be jealous of yoursbiggrin.gif
post #14 of 22
Looks Great...PDT_Armataz_01_37.gif

You better hope Myron doesn't read this forum or you are gonna get it...icon_mrgreen.gif
post #15 of 22
Thread Starter 
Once I show him I can say "damn" in a paragraph more than him, he won't want a piece of me
post #16 of 22
Thread Starter 
Cooked at 250 (the best I could maintain on the Weber) probably more like 265.
post #17 of 22
Awesome another thing i must try now.lol
post #18 of 22
About how long did this smoke take.
post #19 of 22
This looks like a great way to do up some chicken thighs. I don't know who the hell Myron is, but I didn't know he or anyone had a patent on chicken?
post #20 of 22
Fantastic - does this solve the THE BITE THROUGH THE SKIN TEST?

Goin' on my Super Bowl party tray menu. I'll probably quarter and stick toothpicks in 'em.
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