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6:40 am
December 18, 2009
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Buckeyeq
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I was watching Pit Masters last night on TLC and Myron from Jack's Old South used a muffin tin on his chicken entry. My question is did he use this to simply form the chicken before putting it on the smoker or did he put the cheicken in the tin and place that on the smoker? Does anyone have any experience with this method?
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12:02 pm
December 18, 2009
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homebbq
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Post edited 2:03 pm – December 18, 2009 by homebbq
Sorry I missed the show.. But I went ahead and sent your question to Myron, and here was his answer..
"Kevin,
I put the chicken in the pan and that whole pan goes on the grill. Hope you have a Merry Christmas.
Myron"
I hope this helps
Kevin
HomeBBQ.com
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8:44 am
December 19, 2009
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Buckeyeq
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Yeah I like to watch the show. On a little late for me but I try to stay up for it. When are we going to see you on there?
I found the method interesting and might give it a try next time I do chicken, not cheicken. Thanks for your help, see you out there.
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10:21 pm
April 13, 2010
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Tim_Abrahamson
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in BBQ competitions, one of the judging criteria is appearance. Nothing looks better in a presentation box than perfectly uniform and browned chicken. The tins are used to create a uniform appearance. I think this grew out as an evolution of the usage of square aluminum pans to roast chicken thighs for competition. The pans retain moisture and partially steams the chicken. The end result is tender skin that comes away clean when bitten into that is neither tough or rubbery and does not pull completely away from the chicken.
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Tim Abrahamson – Eureka, MO
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