Wildcard Chicken

by zydecopaws on January 9, 2011

In honor of a wild Wildcard weekend and a very unlikely Seahawks victory, I felt it was only appropriate to fire up Bubba Ho-Keg and cook up the closest thing in the freezer to a seahawk.


So out came the chicken breasts and the last of the russet potatoes. The russets got a trashbag treatment with some EVOO and Original recipe from the Rub Company, while the chicken was dusted with some Simply Marvelous Sweet & Spicy rub mix. After 30 minutes at 400°F the chicken joined the taters on the grill, and 10 minutes later we were ready for dinner.


A chopped mixture of tomatoes, pickles, and lettuce were joined on a bun with some dijon mustard, Big Butz No Butz sauce. Oh, and don’t forget that melted smoked Jack cheese that showed up in a gift basket over the holidays.

What does this have to do with the Seahawks? This weekend it was a winner…

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