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Myrons Chicken Balls....... !

post #1 of 16
Thread Starter 
Watchin Myron makin these things... then seein the Kid steal his idea... then Thunderdomes thread..... seein a package of thighs at the store.... new MES needs a maiden smoke= Chicken Balls!

The episode with Craig Ferguson showed Myron using butter so that's what I did.

I deboned these bad boys and sprinkled a little of Reds Rub on em. Put them skin side down as instructed by Myron's video.

The MES was sittin straight up on 275 when I slammed them into the smoker. Smoked them with hickory for an hour and pulled them to check the temp. As you can see they were showin 173 internal.

I was surprised when I pulled them out of the pan the skin wasn't done at all. I pulled them from the pan and slapped some Baby Rays Chipotle on em and back into the smoker for another 30 minutes. At this point I'm thinkin... man these things got done in a hurry. I'm not wanting to over smoke them so I figure I'll pull them and set them under the broiler to crisp the skin up.

When I pulled them from the broiler I thought I'd check the internal temp just to see how bad I had messed up and they were only at 150 internal. I'm thinkin that I got a bad reading before, because of the butter layin in the muffin pan. Anyway... I cut one open and it looked like it needed a little more cookin so I put the pan back in the oven at 325 for another 20 minutes or so....

Here they are out of the oven and ready to plate up.

Red cooked up a mess of fried cabbage and onions along with a pan full of Risotto al pesto and we had dinner.

I have to say.... these things were awesome. I was disappointed in the skin, thinkin it would be crispy. It wasn't rubbery... very tastee actually, but not crispy. Not sure what I did wrong. Saw some more posts that suggest using margarine. I'm going to do them skin side up next time I think. They couldn't have been any juicier or tastier. I'm am sooooooo happy with this new MES. Stayed on 275 the entire smoke. The one time I opened it, the recovery took about 10 minutes.

Thanks for checkin out my QVIEW!
post #2 of 16
Just try the butter on top of the and lay them in the pan dry . Inject the chicken with melted butter . Try the skin side down in the pan with mo butter in the bottom . LOOKS great what time is supper and how far from Texas ? This is yet another reason I like SMF .
post #3 of 16
Thread Starter 
These things were swimmin in a sea of butter. Butter was bubblin out around the edges of each Chicken Ball. When I pulled them from the pan, they hadn't even browned on the skin side. I don't think I could stand them being injected with more butter.... or my arteries.
post #4 of 16
That is one mighty fine looking meal - gotta give the cupcake pan a try
post #5 of 16
I figured as much . Lee Ann said she injected hers with butter and I have not tried it . Thanks for letting me know . I cooked some chicken this past weekend with great results . I cooked mine skin up with no sauce on top . I cooked it for two hours then basted it with melted butter and a brush , I scraped the fat off the inside of the skin with a small knife while being careful not to tear the skin off . Presto You could just bite straight through it . Perfect .. I did it several times and each time the result was the same . Great Qview .
post #6 of 16
Looks great Dave. Glad the maiden voyage was a success. So was the skin "bite through"? You said it wasn't rubbery. Maybe the butter helped with that.

Guessing from the way Myron seems to cook, I'd guess he cooks a lot hotter than you were. So maybe if the smoker was hotter and you'd not gotten the false reading and they'd had the opportunity to stay in the tins through the whole cook, maybe the skin would have turned out differently.


points.gif for trying something new with a new cooker.
post #7 of 16
looks awesome
post #8 of 16
I would try a hotter temp and a cupcake pan with a darker color for better heat to get thd skin you want.
post #9 of 16
They look great.

The skin sounds just like how mine turned out

I too had the same result with the internal temp reading. i believe when I add that much butter to them, and with the chicken de-boned, that it's just reading the temp of the liquid, not the inside of the chicken.

I'm going to try them again soon with bite-through-skin being the goal
post #10 of 16
Thread Starter 
The skin actually was bite through I guess. Very soft and almost melted in your mouth.... but no crispness to it at all. I probably toughened it up a little with the broiler. I'm gonna do this again. Doesn't take a minute to debone the thigh and they turned out excellent taste wise.
post #11 of 16
Thread Starter 
Your thread fired me up to give this a try. You did a great job. Thanks for the inspiration. I'll know better next time on the internal temp. I knew they shouldn't be done that soon. Could have stayed in the pan a little longer.
post #12 of 16
Looks soooo Gooood! points.gifI have injected chicken breasts stuffed with Dungeness Crab and Wrapped in Bacon with butter and it was amazing! I thought Myron was crazier then hell using the butter then when I saw Leanne injecting chicken with it I thought "Ok must be something to this other then clogged arteries"... It's worth trying once...
post #13 of 16
looks good......remember these people are not working with the same equipment/conditions as we might be. also they may not be turning out the same Q as us might like yours better.
post #14 of 16
Those look awesome Dave...points.gif
post #15 of 16
Those are some might tasty looking chicken balls! you have inspired me to give those a shot some time.

Glad you like your new smoker.

post #16 of 16
Very nice Dave.points.gif
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