Ultimate BBQ School: Cupcake Chicken (Part 1)

[@BarbecueTricks]

i love the trick using cup cake tins... ive seen it before and wondered exactly what was going on... good stuff for competition

[@UltimateBBQ]

Actually if you’re talking about Myron Mixon- he does - I took his private cooking school class and this is his exact competition recipe. He marinades the chicken overnight, and puts the butter on the chicken to help it brown and add flavor. I didn’t use any curry powder on this chicken. If you follow this recipe you will make exactly the chicken Myron uses for competition. I like to poor the brooth over the chick because i think it helps with color on the chicken.

[@silvermediastudio]

When preparing a batch like this it is common to load up a dispenser (or many) with what you need knowing that you're going to touch it multiple times with contaminated hands/gloves. Those dispensers are for pre-cooking use only, and get tossed out or washed with everything else (knives, boards, tongs, bowls, etc). Same is true for an injector if preparing brisket, for example. A separate set of dispensers would be loaded for adding additional spices during cooking. This prevents contamination.

[@the-octagon]

Very good video. Thanks. Do you use real butter or margarine?

[@silvermediastudio]

Many advantages... for one, the skin gets SUPER crispy if you remove the fat. Two, you can select the best skins to go on the pieces you select for the judges, that have the optimal color and nice photo-perfect coverage. Three, it allows the chicken to cook without the layer of fat on top which just gets slimy and rubbery, unlike beef fat which melts and turns into juicy goodness.

[@fjlauer]

Nice work, takes a lot of the guesswork out of how to prepare this. Any tips on where to buy those muffin pans?

[@UltimateBBQ]

@fjlauer i got mine at bed bath and beyond, then i used a razor blade and cut about a quarter size hole in the bottom.... people sell them already done but they are much more !

[@jwheat65]

Marinades and brines are usually understood to be two separate things. I think in this case most people would agree that you are using a marinade.

[@xentrik1]

Do you think it would matter if I made like triangles or squares rather than circles in the muffin tray. It just seems easier to do.

[@daroadrambler]

One of the differences between your recipe and Mirons is that you marinade the chicken the night before and he doesn`t. He also wants you to avoid pouring the broth on top of the chicken when it goes into the pan. You also add the butter on top and he doesn`t. You also add curry powder to the rub. Do you feel like your changes have made this recipe better?

[@alerokid]

So I tried this tonight and after 2 and half hours cooking they fell apart when I took them out of the pan to apply sauce. yours were nice and firm and stayed togeather. any thoughts as to what I did wrong?

[@UltimateBBQ]

Thanks - i took his cooking class and the book and the class are a little different - if you really like bbq take his private class sooooo worth it!

[@UltimateBBQ]

One could argue both ways since broth is soo high in sodium - to me a Marinade has a sugar base and a brine has a salt base. Since this starts with chicken broth - already high in salt that what i call it. I could be wrong but that’s just the way I was tought.

[@medicangyle]

Do you have to use a smoker or can you make these in an oven. I am not involved in competition but I had one yesterday and I am in love

[@UltimateBBQ]

@wdousley sorry you feel that way. But we never said we invented it.... but we are trying to teach people how to make it. Its an instructional video on how we like to make cupcake chicken. Happy BBQing

[@UltimateBBQ]

The problem with smoking chicken is that that skin tends to get rubbery - esp if you cook it like this. There is already a ton of flavor we are putting into this dish with the broth, butter, rub.... and if you don’t scrape the fat you end up with a skin that is a little rubbery and not crisp. I like crisp skin.. :)

[@UltimateBBQ]

@brianthomasdmd I use butter but you could use margarine. I have just always used butter! good luck!

[@shair00]

Whats the advantage of spending the time to scrape the fat of the skin? Isnt the fat good for flavor, or it it too much fat?

[@UltimateBBQ]

@alerokid- did you use breast or dark meat? What temp did you cook- have done these many times never had one fall apart??

[@ryanthurber7313]

Do you have any concern about bone fragments from the clipped knuckles? I have clipped them down but it's a little scary too!

[@j.harris7228]

Wash your damn chicken after you cut the nuckles dummy

[@rem700longunner]

That's a lot of work for chicken thighs!!!! Plus, it seems like you cut off about 1/3 of the edible parts of the pieces.

[@PsychopathicBob1]

WOW I want to know how you brine something without salt? As brine is a salt, and water, or stock mixture. So what your doing is a marinate.

[@jimmah55555]

Looks like soft shell BBQ turtle - without the shell!

[@UltimateBBQ]

The size of the pan does not really matter - i have done it with larger pans and it worked just fine - i just happened to have that pan today - i often go and get those aluminum one use pans because the smoke discolors baking pans. I have taken the bone out - and even done boneless breasts - i prefer it with the bone on.

[@blakemoody3]

@UltimateBBQ hey boy! i know who made this idea famous and its not like its a big damn secret. book was on the ny times best sellers list and is in its 4th printing. i actually appreciate the vids cuz they demonstrate some of the techniques that might be confusing if you're reading from a book.

[@skizzik121]

im just curious where the brine he mentioned is, i saw not a single heavily salted water solution....and before someone says "well a brine doesnt have to have salt in it" please look up any number of thousands of chicken brine recipes and look up the definition.

[@wmrrock]

Did you compete in the Atlanta Kosher BBQ Championship? If so, you won with this chicken.

[@UltimateBBQ]

yep we sure did!!! :)

[@wmrrock]

I was in the booth next to you. Burnt Offerings. Great video - come on up and compete in our event - The Southern New England Kosher BBQ Championship & Festival www.snekosherbbq.org

[@silvermediastudio]

Did you miss the part where he said "competition" style? It's a very different animal to cooking for normal consumption.

[@KalaniSurf]

Not EVERY competition is KCBS regulated. Get over it Tim. At no point did he tell you to break rules or even mislead me as a viewer. I enjoyed the video for the educational purposes. Even the great Myron Mixon cannot utilize some of his brilliant techniques in specific events.

[@fjlauer]

@UltimateBBQ Thanks!

[@UltimateBBQ]

Real butter

[@TheAstridfin]

the competition Mr. Mixon does is not a sanctioned KCBS and that is what you are hinting at with this video as well. I hate people who mislead or heck its the same as lieing to people on what they can do on the Competition circut

[@UltimateBBQ]

THANKS :)

[@UltimateBBQ]

@UltimateBBQ Thats the same thing i did. It saved me $25!!!

[@silvermediastudio]

He uses chicken broth... main ingredient is salt. Salt solution = brine. So many experts on youtube who think they know it all! hahahaha

[@blakemoody3]

you'd probably avoid the criticism by just coming out and saying "myron mixon made this famous". nothing wrong with breaking down techniques for people

[@AlexanderGonzalez-hl8kx]

This is not BBQ School , or Ultimate BBQ School

[@UltimateBBQ]

i used dar -- but you can use breast just cut in half

[@silvermediastudio]

Umm... there are other BBQ competitions than KCBS (that people care about because the prize money is just as green), and rules vary. Get over it. It is the competitor's responsibility to play by the rules of whatever comp he or she is in, and adapt appropriately.

[@UltimateBBQ]

every comp is different - some places let you some dont - and the lengh of time you brine is not as important --- after 1-2 hours you should be fine. the bird plumps up about 1 hour in most of the time on a breast and abotu 2 hours on dark meat! good luck!

[@jeffhackensmith7088]

Hope u clean/sanitize ur rub container

[@dell2777]

Chicken soup

[@vincenttupper1765]

give credit to myron mixon for his recipe is that to hard? jeez

[@TheAstridfin]

The trouble is in sanctioned kbcs BBQ events you can not treats the meat before hand. so you mislead people here with how long to marinate.. This is what upsets me is you all claim to be teaching how to prepare meat for competion events yet never follow the Rules of the event. Stop misleading people who then join KCBS and then get into trouble following your directions of pretreating thier meats. You probably do not care about how and what you are doing to the rest of us who love BBQing.

[@wdousley]

This guy has stolen someone else's idea and trying to teach it

[@swatpigbbq]

Everything is BBQ is stolen. If we didn't use "borrowed" methods we wouldn't have any BBQ to speak of. No need to critisize someone for doing a demonstration, your just a misreble person.

[@albert00782]

Whole lot of rubbish

[@TheTalonX]

YOU RUINED BBQ FOR ME! I can't be bothered to read the rules and I blindly followed your instructions. I hope you're happy!

[@UltimateBBQ]

One could argue both ways since broth is soo high in sodium - to me a Marinade has a sugar base and a brine has a salt base. Since this starts with chicken broth - already high in salt that what i call it. I could be wrong but that’s just the way I was tought.