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Posts Tagged ‘Gamecocks’

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.

Michigan to face South Carolina in Outback Bowl on New Year’s Day

Sunday, December 3rd, 2017

Despite finishing fourth in the Big Ten East, Michigan received an invitation to the Outback Bowl over Michigan State and Northwestern, who finished with a better record. Michigan will face South Carolina on New Year’s Day in a rematch of the 2013 Outback Bowl which saw South Carolina top Michigan 33-28.

South Carolina went 8-4 this season and 5-3 in the Southeastern Conference, finishing second in the SEC East behind 7-1 Georgia. The Gamecocks beat N.C. State 35-28 to open the season and also topped Louisiana Tech (17-16) and Wofford (31-10), but lost 31-10 to then-No. 3 Clemson in the non-conference. In conference, they lost to Kentucky (23-13), Texas A&M (24-17), and then-No. 1 Georgia (24-10).

Despite winning eight games, South Carolina had just three decisive wins, beating Missouri 31-13, Arkansas 48-22, and Wofford. The other five were all within one score, including the 17-16 win over Louisiana Tech and a 15-9 win over Tennessee. Those two teams finished a combined 10-14.

The Gamecocks are ranked 66th nationally by S&P+ with an offense ranked 88th and a defense ranked 46th. By comparison, Michigan is 21st with the 74th ranked offense and 10th ranked defense.

Quarterback Jake Bentley ranked third in the SEC with 2,555 yards passing on a 62.4 percent completion rate. But he threw 16 touchdowns and 11 interceptions. Will Muschamp’s offense featured a running back tandem of A.J. Turner and Ty’Son Williams that both had 92 carries and averaged at least 5.0 yards per carry. But Bentley, who had just 86 rushing yards, sack yards included, led the team with six rushing touchdowns.

Receiver Bryan Edwards ranked ninth in the conference with 705 yards on 59 receptions and led the team with four touchdown catches. Tight end Hayden Hurst was the team’s second-leading receiver with 41 catches for 518 yards and two scores.

Defensively, South Carolina doesn’t have a Jadeveon Clowney this time, but they’re still a solid defensive team as one would expect a Muschamp team to be. Linebacker Skai Moore ranked 11th in the SEC with 88 tackles and third with three interceptions, while defensive end D.J. Wonnum ranked seventh with six sacks.

The Outback Bowl will kick off at 12pm Eastern on Jan. 1 in Tampa, Fla. Perhaps most importantly for this young Michigan team, they’ll get a month of practice to get better as they look to build toward 2018 when they return nearly everyone.

Stay tuned for more a in-depth look at South Carolina in the weeks to come.