Thunderbird Chicken Scratch

Last time I was in Florida my mom took me to a specialty BBQ store, Just Grillin, off of Dale Mabry in Carrollwood. I didn’t know such places existed. I thought everyone just bought their grills at a hardware store, Amazon, or direct from the company. It was a pretty great to be able to see and touch Yoders, Weber Summits, and other high-end BBQs. They also came by with some chicken they’d cooked in the back using a variety of rubs they sell. Oh yeah, the entire wall behind the register was full to the brim with rubs and sauces – most (if not all) of them local or competition group rubs. Any rub you wanted to try would be poured into a tasting cup. Sure, it’s not the same as having the rub on some food, but it’s certainly better than the blind buying we have to do with supermarket rubs. As a gift, mom said she’d get me any rub I wanted to try, so I picked up Thunderbird Chicken Scratch. Then a bunch of travel meant I had to keep waiting impatiently until I could finally try it. Last night I finally got my chance.

I asked the wife to get me some boneless, skinless thighs and legs from Costco. Boneless for faster cooking and skinless because no one in the house but me eats the skin. I checked the rub ingredients and it already had salt, so I would dry brine the thighs and legs with the rub. A couple hours before I was planning to grill, I patted the parts dry and I placed them onto a baking sheet. There I generously seasoned them – as in put rub over the entire surface by shaking it over the food. I wasn’t looking for pork shoulder-level coverage, but I wanted to make sure every bite had rub on it. Then I put the chicken into the fridge uncovered. I had been planning to cook them on the gas grill for a faster start, but the rub’s label stated it was developed to be eaten with smoked meat, specifically pecan. So half an hour before I wanted to start cooking, I fired up the kettle and placed a couple small chunks of pecan on the coals. I wanted a medium heat, so I spread a chimney evenly over the grill, leaving only a small area for flare control, even though I wasn’t expecting it to be an issue.

Pecan wood in the charcoal
Pecan wood in the charcoal

I grabbed the chicken from the fridge and used a silicone brush to paint some canola oil onto both sides of the chicken. Five minutes later, the grates were hot and I was ready to go. After throwing the chicken on, I left the bottom vents completely open and closed the top vent halfway. This measured 350ish on the dome thermometer which I know is inaccurate, but I note for consistency. I don’t usually bother with accurate measurements when I’m grilling chicken, only when I’m cooking indirectly. After 7.5 minutes, I flipped the chicken – it was looking quite beautiful.

Chicken on the grill
Chicken on the grill

After closing the lid again, I noticed the temp had dropped to 300 (one of the pitfalls of closing the lid with the coals spread everywhere is that it reduces flow from the bottom vent). So I reopened the top vent and it bounced back to 350 and stayed there. After another 7.5 minutes the chicken was at 165 or more on all but 2 pieces. So I left those on the grill with the lid open while I went to the kitchen to get a loaf of bread to throw on the grill. By the time I came back, the chicken was measuring a safe temp and so it joined its brethren in the cassarole dish loosely tented while I raked the coals to one side to create a smokey “oven” for the bread. Ten minutes later food was ready.

The chicken had a nice, seasoned taste with a little bit of a kick. I’m in love with with spicy – I eat Indian spicy, Korean spicy, and only Honolulu Thai spicy was a bit much for me. The inredients list has three types of hot peppers, but they’re in a ratio that provides a heat that doesn’t linger. It says, “hey there, tongue!” and then is gone in the next bite of salad or bread. The chicken was incredibly juicy (I wasn’t sure how it would be – I usually brine in a soy sauce concoction that my wife has adapted with various herbs to suit fajitas, lamb, chicken, and ribs) and I loved sopping up the chicken juices and bits of rub from my plate. I’m not sure how easy it is to get this rub outside of this store in central Florida, but I highly recommend it if you’re bored of your usual chicken taste. (Also endorsed by: my wife, my mother-in-law, and the guy at work that I talk to BBQ about and had a bite of the chicken)

Chicken is Done
Chicken is Done

Alabama Birds with White Sauce

Part of the fun of being into BBQ has been trying new things. As I’ve mentioned before, when I was growing up “BBQ” was what we called grilling and it MOSTLY consisted of burgers and hot dogs. Very occasionally it would be something else. Lots of lighter fluid and mediocre results. But now I know about low and slow and smoking and 2-zone grilling. And once I mastered ribs, chicken, and brisket it was time to experiment. So I tried Meathead’s recipe for Alabama Birds with White Sauce.

smoking the chicken quarters
smoking the chicken quarters

I threw the chicken on the smoker as he recommended. Then I using some direct grilling (I had some corn grilling on the Weber Kettle), I crisped up the skin.

Finished chicken
Finished chicken

Finally I added the sauce:

smoked white sauce chicken
smoked white sauce chicken

The sauce had a nice piquancy to it. It was milky and spicy – I’d say if you like to mix your cole slaw with your chicken while eating BBQ, you’ll likely enjoy this sauce. In fact, I had some leftover cabbage from another meal and I poured the leftover sauce from the chicken meal onto the cabbage for a makeshift coleslaw.

Also, surprisingly, my mother-in-law was really into the sauce and took the recipe home.

Smoked Chicken

Do you know why a lot of people don’t BBQ that often? Because they always make the same thing and that’s boring. So I’ve been going through all the recipes in Meathead’s book (and other sources) to see if anything else is tasty to my palette. This time it was smoked chicken. I cut the chicken in half.

I took the skin off because Danielle was going to take off the skin anyway and since this was a rub-based recipe, that would remove all the flavor as well.

Meathead's Memphis Rub on chicken
Meathead’s Memphis Rub on chicken

This time instead of Simon and Garfunkel rub, it was Meathead’s Memphis dust. I threw it on the smoker with the skin on the side to crisp it up, but I didn’t realize I was supposed to stretch it out, so I just ended up throwing it out after the smoke.

chicken smoking on the Weber Smokey Mountain
chicken smoking on the Weber Smokey Mountain

When it was done, I had a smoked chicken sandwhich. It was OK. Danielle definitely does not want this recipe again. She said it doesn’t break up the taste of the ribs and/or pork shoulder since it’s all the same rub. I do agree with her on that front. If I made this chicken, it wouldn’t be as part of a meal with Meathead’s Last Meal Ribs or a pork shoulder with his Memphis Dust.

Smoked Chicken Sandwhich
Smoked Chicken Sandwhich