Starting with the marinade and sauce.
1/4 cup soy sauce.
1 tablespoon habanero sauce.
1/4 cup white vinegar.
2 tablespoons Worcestershire sauce.
2 tablespoons Gochujang.
1/4 cup ketchup.
1/4 cup white sugar.
1/4 cup yellow mustard.
1/4 cup Sambal Oelek.
2 tablespoons Chipotle powder.
2 tablespoons lime juice.
Mixed up and taste tested as I went along.
It works.

This calls for the stick burning offset smoker.
Got it loaded up with B&B brand oak charcoal chunks.
Also testing out my new silicone basting brush.
Love it.

Here chick chick chick chickeeeeen.

The BBQ chicken thighs look great!

You can't have BBQ without tater salad..
Here is mine I just made sprinkled with dried New Mexico chilies.

Three hours later I took them off.
Yes I like my skin black spicey and crispy.
It's not burned and it ain't flabby.
Had 1/2 pint of the sauce leftover for dipping.
Also have sweet onion slices and a brand new jar of Talk O' Texas pickled okra to go with it.
Stuff is made in San Angelo Texas.
Been eating it for years.

After it was brought in I brushed my fangs and took a shower.
Washing clothes and put fresh clothes on.
This to purge all the smoke smell out of my nostrils and clear the whole BBQ cooking testing thing out.
This way I can enjoy and taste the BBQ and potato salad.

Oh dear Lord that looks incredible! I’m going to copy and paste that recipe in an email to myself. A week plus of below zero is setting in, won’t be grilling this week.

jmsieglaff wrote: ↑Thu Feb 04, 2021 8:39 pm Oh dear Lord that looks incredible! I’m going to copy and paste that recipe in an email to myself. A week plus of below zero is setting in, won’t be grilling this week.

Be my guest.
The sauce was hotter than the devil.
But crept up on you.
I think the Chipotle was what did it.
It was almost Ike jerk chicken without the allspice.

I got home yesterday and added some stuff to the sauce.
Another heaping tablespoon of Gochujang.
Ground allspice. Teaspoon.
Ground nutmeg just a pinch.
Ground cinnamon. Teaspoon.
About another 1/4 cup of sugar and the same water to cook down some.
It really improved it.
This was about 3/4 pint.
Now it really is like some sort of jerk sauce.
Probably one of my better experiments.
Many have failed miserably.