photo Michigan-Display-Ad-728x90-Die-Hard-Fans-only_zpskcnarkrk.jpg  photo MampGB header 2015 v6_zpsdluogxnr.jpg

Posts Tagged ‘Chicken’

Tailgate Tuesday: Spatchcocked Gamecock

Tuesday, December 26th, 2017

Tailgate Tuesday has traditionally been our weekly contribution from our resident pitmaster, Joe Pichey from GoBlueBBQ. Due to a new job, Joe has had limited time this season, so I have taken the reigns as interim Maize and Go Pitmaster. These tailgate recipes will be posted each Tuesday throughout the football season and will feature a variety of appetizers, main courses, and sides to help you be the king of your next tailgate. Gentry’s BBQ, a Orlando, Fla. based BBQ and catering company, sponsors this season’s feature by providing their killer rubs and sauces for use in the recipes. Buy them here. In addition, Fogo Charcoal provides charcoal to use in each recipe. Buy it here.

PreviousGator kabobsSteak tacos nortenos with bacon fat flour tortillasBrisket burnt endsFried pork tenderloin sammy with fire roasted green chile jam and savory corn casseroleSmoked onion dipJalapeno ballsSous vide french dip cheesesteakWestern style chopped pork and red slawCarolina hush puppiesSmoked beef empanadasHome-cured applewood smoked baconBeer cheese soup; Hickory smoked trail mix
Recipe Archive

I hope everyone had a merry Christmas, got everything you wanted, and enjoyed time with friend and family. I don’t know about you, but what I’ve been most proud of is the Michigan community coming together in support of Chase Winovich’s fundraiser for ChadTough, donating over $125,000 to date. If you haven’t donated yet, I encourage you to do so. I’m looking forward to seeing Chase and others with orange hair — or mustaches — on New Year’s Day.

With Michigan facing the South Carolina Gamecocks, I couldn’t get an actual fighting rooster, but I thought a chicken would be close enough. When it comes to meat preferences I’m not a big fan of chicken, but when it’s smoked I can eat it all day long. Plus, it’s easy.

1 whole chicken
Lanes BBQ Garlic2 Rub
Gentry’s BBQ Smoke Stack BBQ Rub
1 stick butter
Olive oil

When it comes to chicken, there are different schools of thought. Some say brining is best; others swear by injecting. I say it’s simply a preference thing and I’m in the former. I’ve never been a big fan of how injecting has turned out. If you go the brine route, do it overnight. For this recipe I just mixed the new Lane’s BBQ Garlic2 Rub with water and let the bird chill in that bath overnight.

The next day, drain the water out and pat your chicken dry and it’s time to apply a technique called spatchcock, which is removing the backbone of the chicken in order to let it lay flat. This helps the bird cook faster and more evenly. Lay it on the counter with the breast facing up and the head facing you. Use a pair of kitchen scissors to cut right along the backbone, on either side of it, all the way down toward the tail end. Cut it all the way through until you’ve removed the backbone. Now, there’s one more thing to do before it will lay flat. Locate the breast bone, which is in the middle, about two-thirds of the way toward the head. Once you find it, use a knife to cut a slit in it, then press down until it cracks. Now, you can flatten the bird out.

Crank up your smoker to 275-300 degrees using your preferred type of wood. For chicken, I like a mix of hickory and apple. While that’s getting ready, make a compound butter by whisking together a stick of room temperature butter with some more Garlic2 Rub and then carefully lift the skin and apply your compound butter as much as possible. Be careful not to tear the skin. This will help you get flavor into the meat, since it won’t penetrate the skin. Now, coat the outside of the chicken liberally with your Gentry’s BBQ Smoke Stack Rub.

Once your smoker is up to temp, put your bird in and let it go. You don’t really need to check on it, just let it go until it reaches 165-170 degrees internally. Once it’s there, take it out, wrap it in foil, and let sit for 30 minutes. Now, you’re ready to slice it and eat! Pair it with some rice or potatoes and you’ve got a nice meal for gameday.

Visit Gentry’s to purchase their great rubs and sauces. You can follow them on Twitter at @gentrysbbq and you can also follow our resident pitmaster Joe at @mmmgoblubbq.

Tailgate Tuesday: Chicken street tacos

Tuesday, September 13th, 2016


Tailgate Tuesday is our weekly contribution from our resident pitmaster, Joe Pichey from GoBlueBBQ. These tailgate recipes will be posted each Tuesday throughout the football season and will feature a variety of appetizers, main courses, and sides to help you be the king of your next tailgate. Lane’s BBQ, a Bethlehem, Ga. based BBQ company, sponsors this season’s feature by providing their killer rubs and sauces for use in the recipes. Buy them here. In addition, Fogo Charcoal provides charcoal to use in each recipe. Buy it here.

Previous: Cedar planked scotch eggs, pork tenderloin sliders with grilled cheese
Full Archive here.

Here we are in Week 3 and the competition is getting better each Saturday. The Buffs will be a stiffer test for the Maize and Blue so our tailgate recipe needs to keep pace. I don’t know about you, but I love a good taco. I don’t care if it’s beef or chicken as long as it’s in a smaller soft tortilla shell. I want to be able to walk around with it and not make a huge mess. I don’t want it crumbling in my hand after the first bite. I also want to grab it and go if needed. These chicken soft tacos are perfect for your tailgate and will make your guests very happy.


• Chicken thighs (boneless)
• Flour or corn soft tortillas
• Queso fresco
• Pico de gallo
• Cilantro
Lane’s “SORTA WHITE” Sauce
Lane’s SPF 53 Rub


Fire your grill up for direct heat. These are best cooked fast as you want a nice char on the exterior. It adds a nice flavor to the finished taco. As the coals are heating up, season your chicken thighs with Lane’s SPF 53 rub. This has a nice heat to it and will complement the finishing white sauce. For those seeking heat, this is the rub for you.

Season both sides of the meat. Don’t worry about trimming the fat as it will cook off during the grilling process. If you have a large amount of fat on the thighs, feel free to trim a little. Fat is flavor, so don’t remove it all.

Once the coals are hot, toss the thighs on the hot grill grate. Since these are boneless, they are very thin and will cook quickly. The boneless thighs will cook over direct heat for about four minutes a side. If you have your Thermapen instant read thermometer, you’re looking for an internal temp of 165 degrees.


After about 4-5 minutes, flip the chicken and repeat on the other side. Don’t worry about the flare ups, as you want a little char on the exterior. It also adds flavor. Once they reach 165 degrees internal or have gone for about eight minutes total, they are done. Remove from the grill and tent with foil for five minutes to allow the juices to redistribute into the meat. After five minutes, chop into bite sized pieces. As you can see below, these pieces are still super juicy and have some great color from the rub.

Add a good amount of Lane’s “Sorta White” sauce to the chopped chicken and mix together. The color and flavor of this sauce is FANTASTIC and pairs perfectly with chicken or pork. Trust me, you want this one in your rotation. It is a top seller for Lane’s.

Once mixed, start building your new favorite soft tacos with a little chicken, some pico de gallo, a few crumbles of quest fresco and of course some cilantro. These will not last long. I think I ate four before I decided to take some pictures. These are so moist and tender, you will wish you grilled some more chicken.


These would also make some great burritos or super flavorful nachos. This “Sorta White” sauce is bursting with flavors and is very similar to the Alabama white sauce that has exploded on the scene in recent years. Give this one a go when you’re hankering for a taco, or two or three or eight. GO BLUE!!!!!

Visit Lane’s BBQ to purchase their fantastic line of rubs and sauces. You can follow them on FacebookandInstagram.

Visit Fogo to purchase their premium lump charcoal. You can follow them on Twitter, Facebook, and Instagram.

After growing up in Michigan, Joe now lives in North Texas where he can barbecue year ’round. He cooks mostly on Big Green Eggs and some Webers and has competed in BGE competitions. When he’s not watching Michigan football, he also teaches BBQ classes at a local grilling store and does some catering. You can follow Joe on Twitter at @mmmgoblubbq and Instagram at @gobluebbq.