[Funtimebbq]

Hi All,

I was curious about the method Myron Mixon used on the TLC show last week.  So, I tried cooking chicken in a muffin tin yesterday with the following results.  They were the best bite-through chicken I have ever cooked.  That is not to say, the best competition chicken I have ever tasted, just the best skin I ever cooked.  In order for the thighs to fit, I had to cut the ends of the bones.  I then coated the tins with Parkey, sprinkled some rub (LottaBull, was too salty for my tastes) and stuffed them in skin side down.  I cooked the rest of the chicken as I would normally with the same rub.  After one hour, all chicken was at or above 170.  Took the chicken out of the tins and let it set before putting on a sauce.  The skin bit through on the regular thighs on the first bite but then came off on subsequent bites.  The muffin tin chicken bit through and the skin stayed on throughout.

Here are the photos http://s338.photobucket.com/albums/n437/badauto/Muffin%20Tin%20Chicken/

Benny

[jmcrig]

Nice job Benny. You've made me hungry.   

[RobOConnell]

Thats some tasty looking chicken. Nice pics.

[KidCurry]

That chicken looks good.

[Gizzy's Smokin Crew]

Looks great....Nice pic's

[Mike (AZBarbeque)]

Looks great.  A lot of teams use the Muffin pan method.  Some use custom ones that fit the chicken.  You can find them at stores that specialize in selling baking items..

[Funtimebbq]

Thanks everyone,

The next day, after microwaving the chicken, it was still moist with bite through skin.

Mike,  I did go to a Walmart looking for the smallest bread pan I could find because I do not like the round look or cutting the bone out/off.  I'll check some catalogs on-line or go to RD to look around.  Something small and rectanglular in size that will allow a full thigh to sit in would be nice.

Benny

[jmcrig]

Thanks everyone,

The next day, after microwaving the chicken, it was still moist with bite through skin.

Mike,  I did go to a Walmart looking for the smallest bread pan I could find because I do not like the round look or cutting the bone out/off.  I'll check some catalogs on-line or go to RD to look around.  Something small and rectanglular in size that will allow a full thigh to sit in would be nice.

Benny

You might also try Bed, Bath, and Beyond. Just a thought.

[Tek465]

I wonder if this would work:



Lodge Tableware Divided Rectangle Mini-Server

Div. Rectangular Mini-Server
7-5/8" x 4" interior,
9-11/16" overall length   

I can't remember if I saw them at Cabela's or Bass Pro.

[ddog27]

That chicken looks great! I might have to try that one!

[jmcrig]

Might be worth trying.

[force]

skin on bottom... did you coat with olive oil at all....

[Funtimebbq]

No olive oil.  I lined the pans with Parkey.  I did this on a whim after seeing the tv show.  Had this been a competition, I would marinate/brine the chicken and put rub under the skin.

Benny

[grizmt]

They make a mini loaf pan that should work for you which I've seen at walmart and bed/bath.

Now if I was using that cast iron lodge pan I think I'd give putting a small amount of oil in the bottom, preheating the pan and then putting in the chicken. I do this when I make corn bread and it "quick fries" just the outside making it crispy. Something to try I guess.

[mikmuk]

I believe the chicken was Myron's ticket to placig in the top 10 at least. I agree it looked awesome. I am curious to try it also. Now I am going to.