ROUSES_Summer2022_Magazine-Pages-Web

2 cups mayonnaise 1 cup distilled white vinegar ½ cup apple juice 2 teaspoons fresh lemon juice 2 teaspoons prepared horseradish 2 teaspoons ground black pepper ½ teaspoon cayenne pepper ½ teaspoon salt ¼ teaspoon hot sauce

HOW TO PREP: In a medium bowl, whisk the mayonnaise with the vinegar, apple juice, lemon juice, horseradish, black pepper, cayenne pep- per, salt and hot sauce (or use a blender, to make it quick and easy). Keep refrigerated until ready to use. Serve with grilled or smoked chicken.

GARLIC PARMESAN CHICKEN WINGS Makes 4-6 servings

WHAT YOU WILL NEED: 4 pounds fresh chicken wing portions Vegetable or canola oil Drago’s Butter Garlic Charbroiling Sauce We Dat’s Garlic Parmesan Seasoning Chopped fresh parsley, for garnish HOW TO PREP: Use a pair of kitchen shears to snip through the center of each chicken wing joint. Sepa- rate the drummettes and flats, and discard the tips. Toss the drummettes and flats with a little oil to keep them from sticking to the grill. Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat. Leave one side of the grill cooler for indirect cooking. Put the wings on the cool side of the grill. Cover the grill and cook, checking and turning the wings once or twice, until most of the fat has been rendered, and a meat thermometer inserted into the thickest area of the wing reaches an internal temperature of 165°F, about 15 to 20 minutes. Transfer the wings to a large bowl and toss with Drago’s Butter Garlic Charbroiling Sauce and We Dat’s Garlic Parmesan Sea- soning. Taste for seasoning, adding more garlic parmesan seasoning as desired. Transfer the seasoned wings to a large plat- ter and garnish with the chopped parsley. Serve immediately. 23 WWW. ROUSES . COM

sauce, and bring to a simmer over high heat, stirring to help dissolve the salt and sugar. Remove from heat; let cool to room temperature. Place the chicken in a deep container large enough to hold it and the brine. Pour the cooled brine over the chicken. Cover and refrigerate for 2 hours. Set up your smoker for cooking at 250°F. Remove the chicken from the brine, and pat the skin dry with paper towels. Slather the chicken with mustard, getting the surface just wet enough for the rub to stick. Coat the top, sides and bottom of the chicken with the rub, and season with salt and pepper, to taste. Place the chicken on the grill grate of your smoker, breast side up. Cook until breasts reach an internal temperature of 165°F, and thighs 175°F, about 2 hours.

Mash the potato flesh with a fork or potato masher. Add the butter, and stir until smooth. Add the milk, sour cream and cheese, and stir to combine. Season with salt and pep- per. Stir in the green onion tops or chives. Fill each potato shell with a quarter of the filling. Place the baking sheet with the stuffed potatoes on the grate of the grill or smoker, and cook until the potatoes are just warmed through, about 10 minutes. Serve immediately. SMOKED CHICKEN Makes 4 servingss WHAT YOU WILL NEED: 1 gallon of unsweetened tea, or water ¾ cup salt ²⁄₃ cup granulated sugar ¾ cup soy sauce 3½- to 4-pound whole chicken, brined Dijon mustard Rouses BBQ Rub Salt, to taste Freshly ground black pepper, to taste HOW TO PREP: Prepare the brine: In a large pot combine 1 gallon tea or water, salt, sugar and soy

ALABAMA WHITE SAUCE

Makes 4 cups This sauce can be refrigerated for up to 1 week.

WHAT YOU WILL NEED: