It's been a couple years since I bought mine but I believe they did give a discount if you buy at the cook school. If you reach out to the team they can let you know in advance and I think they've got some great deals on some g33s if you're interested in something that large. David Nixon was who I worked with. At the first school I went to which was the general purpose cook school as opposed to the memory class, they had smokers there on site and were offering I am willing to bet discounts. They also offered packages that included pellets if you bought their pellet cookers or other accessories. I can tell you the team there have been very easy to work with and you will really enjoy the school.
Thanks for the question. To be honest, the skin texture is the only issue. One could hit it will a torch or finish at a higher temp. I believe Myron has cleaned / scraped it before reassembling to cook, but that is definitely a weakness. Thanks for watching!
I saw an awful lot of seasoning shaking going on. I think I saw four applications. Is there any chance of getting the taste of chicken out from under all of this? I'm an old purist. For chicken it's butter, salt, pepper, maybe just a hint of garlic and a hint of sage in the background.
I can appreciate people have different preferences for sure. This one is a season and sauce heavy treat. I sometimes do basic SPG ribs to get the pork flavor. Really is a matter of preference but really appreciate the view and feedback.
Absolutely. Years ago my wife had a septum surgery in her nasal passageway. (Laser burn) Every since that time she can't eat anything that has a smoky taste to it. Too bad. She misses a lot of delicious foods. And I'm pretty good with my old Brinkman smoker. El Diablo lump charcoal only and the rest of the family love it. I do love yours, and the other guy's cooking shows very much. With just here and I here for the past 30 years it doesn't work to cook a lot just for us.
I bought them in class but you can get them online myronmixon.com/products/cupcake-chicken-mould-recipe-card I have seen others make their own. I like the silicone ones like this. They are easy to use.
Nope. The ones Myron sells have the holes in there. Thanks for the kind words. The cooking stuff is a lot of fun and has really been a great thing to do with the family.
Fascinating, I’ve never seen these before. I’m going to have to give them a try!
They are by far my wife's fave. The glaze is MONEY.
I’m going to Myron school in March I’m wondering does he give discounts on his smokers or other items?
It's been a couple years since I bought mine but I believe they did give a discount if you buy at the cook school. If you reach out to the team they can let you know in advance and I think they've got some great deals on some g33s if you're interested in something that large. David Nixon was who I worked with. At the first school I went to which was the general purpose cook school as opposed to the memory class, they had smokers there on site and were offering I am willing to bet discounts. They also offered packages that included pellets if you bought their pellet cookers or other accessories. I can tell you the team there have been very easy to work with and you will really enjoy the school.
Won’t the broth make the skin rubbery?
Thanks for the question. To be honest, the skin texture is the only issue. One could hit it will a torch or finish at a higher temp. I believe Myron has cleaned / scraped it before reassembling to cook, but that is definitely a weakness. Thanks for watching!
Looks Awsome!! / Jonathan from Sweden
Thanks! Flavor was on point. I was just telling Drew of my trip to Stockholm. I miss roast Korv (is that correct) and Saft!
I saw an awful lot of seasoning shaking going on. I think I saw four applications. Is there any chance of getting the taste of chicken out from under all of this? I'm an old purist. For chicken it's butter, salt, pepper, maybe just a hint of garlic and a hint of sage in the background.
I can appreciate people have different preferences for sure. This one is a season and sauce heavy treat. I sometimes do basic SPG ribs to get the pork flavor. Really is a matter of preference but really appreciate the view and feedback.
Absolutely. Years ago my wife had a septum surgery in her nasal passageway. (Laser burn) Every since that time she can't eat anything that has a smoky taste to it. Too bad. She misses a lot of delicious foods. And I'm pretty good with my old Brinkman smoker. El Diablo lump charcoal only and the rest of the family love it. I do love yours, and the other guy's cooking shows very much. With just here and I here for the past 30 years it doesn't work to cook a lot just for us.
Where do you get the pan liners
I bought them in class but you can get them online myronmixon.com/products/cupcake-chicken-mould-recipe-card I have seen others make their own. I like the silicone ones like this. They are easy to use.
Thank you for the reply. Did you make your own holes? If so, how did you do that? Great Video @@OldSchoolEats
Nope. The ones Myron sells have the holes in there. Thanks for the kind words. The cooking stuff is a lot of fun and has really been a great thing to do with the family.
I put Dirty Bird on everything.
@@Rigdawg I do too!
Oh yeah. Chicken skin. Great GRIBENES. Yum.