So some friends and I have entered our first KCBS event, and it's coming up here in about 5 weeks. We all live here in the same town and generally cook every weekend, especially this time of year. None of us have ever done a competition before, and we're just in it for the fun and comraderie! Our group consists of an I.T. guy (myself), a plumber, a powder coat senior sales rep, and an RN Anesthetist. We're a rag-tag bunch, but we love outdoor cooking!
I'm starting off practice today with some Myron Mixon style muffin pan chicken thighs. I have always wanted to try this but I've never attempted it. It's always looked great, but it's also a little more labor intensive than I prefer. It seems like everyone that tries them always gets great results both on taste and appearance.
I started off with an 8 pack of skin-on bone-in chicken thighs. I pulled the skin off and deboned them yesterday, and shook on some of my favorite poultry seasoning and put in the fridge overnight. This morning before they go in the smoker, I'll pull them out, wrap the skins back around them, and push into the muffin cup pan. A little more rub and a pad of butter on top of each one and they'll be ready for the smoke! Most recipes call for the muffin pan to be placed in a 9x13 aluminum pan filled with about 2 cups of chicken broth. I'm going to do equal parts broth and apple juice, to hopefully add sweet and savory flavors.
Here they are before going outside.
90 minutes in and time to flip and season.
After 3 hours. All of them holding right at 165.
Sauced and let them sit in a warm oven for 15 minutes.
All in all they turned out alright. The skin wasn't bite through, but was pretty close. I think I will crisp up on a screaming hot grill on the next go round.
I'm starting off practice today with some Myron Mixon style muffin pan chicken thighs. I have always wanted to try this but I've never attempted it. It's always looked great, but it's also a little more labor intensive than I prefer. It seems like everyone that tries them always gets great results both on taste and appearance.
I started off with an 8 pack of skin-on bone-in chicken thighs. I pulled the skin off and deboned them yesterday, and shook on some of my favorite poultry seasoning and put in the fridge overnight. This morning before they go in the smoker, I'll pull them out, wrap the skins back around them, and push into the muffin cup pan. A little more rub and a pad of butter on top of each one and they'll be ready for the smoke! Most recipes call for the muffin pan to be placed in a 9x13 aluminum pan filled with about 2 cups of chicken broth. I'm going to do equal parts broth and apple juice, to hopefully add sweet and savory flavors.
Here they are before going outside.
90 minutes in and time to flip and season.
After 3 hours. All of them holding right at 165.
Sauced and let them sit in a warm oven for 15 minutes.
All in all they turned out alright. The skin wasn't bite through, but was pretty close. I think I will crisp up on a screaming hot grill on the next go round.
