Chicken

Cupcake Chicken Thighs

  • Clean and prepare thighs
  • Marinade or brine thighs at least 4 hrs, overnight if possible
  • Start smoker and get to a temperature of 275 degrees
  • Place thighs skin down in cupcake tin.  Tin should have holes in bottom for drainage.
  • Place tin in disposable pan with brothfirst test
  • Cook for about 1 hr or to an internal temp of 140-145 degrees
  • Flip thighs to skin side up a cook for additional 30 minutes
  • Once internal temp reaches 155-160 degrees, remove thighs from tin, brush on sauce and place directly on smoker grates for additional 20-30 minutes.  Cooking should be done, so all we are trying to do is “set the sauce”.  Make sure not to burn sauce.
  • When done, remove from smoker and lightly cover with foil and rest for 3 to 5 minutes

 

 

Lollipop Chicken

Some people believe chicken is the easiest of the four competition meats to prepare.  Some people also believe it is also the most boring as well!  So here is a not so average recipe for not your average chicken.

  • To clean legs, cut a circle around the leg about 1 inch from the bottom.  Be sure to clean all the remaining skin and exposed tendon from the leg by pulling the skin over the leg end.  There is a small single bone that runs along the leg bone.  Break off the bone as far up the leg and underneath the meat as you can.  A paper or cloth towel can help with this.
  • Now push the meat down on the bulk end of the leg to create your “lollipop”.
  • Depending on the flavors you are looking for, brine or marinade your chicken for at least 4 hours or overnight if possible.  I use a mixture of water, cider vinegar, salt, brown sugar, bay leaf, and oregano.  A simple Italian Dressing also works well.
  • After the chicken comes out of the brine or marinade, prepare chicken for your first layer, or “general rub” which is 1 part salt, 1/2 part Granulated garlic and 1/2 part black pepper.  Wrap exposed bones in aluminum foil to protect from burning.  Now apply regular rub for color and flavor.  Let chicken and rub rest for about 30 minutes.Food 005
  • Set smoker at a temp between 275 and 300 degrees.
  • Place pan on smoker for 2 hours.
  • Remove pan and check internal temperature.  Temp should be around 165-170 degrees.  This should give ample room for glazing.Food 006
  • Warm a pot with your favorite sauce.  Dip the entire lollipop in to the sauce and then place on a rack for easy transport.  Now back on the smoker for 20-30 minutes.  Keep an eye on them to make sure the sauce does not burn.
  • Your Lollipops are now ready………..EnjoyFood 015

Competition BBQ Team