Roux n' Que

6 chicken thighs
black pepper
cayenne pepper
ground thyme
garlic powder
large dinner rolls (heated)
sauce retro
1/4 cup flour
1/4 cup peanut oil
4 oz dry white wine
16 oz cold water
1/2 Tbl worcestershire sauce
1 Tbl Tabasco sauce
Preheat the smoker. Sprinkle the chicken with a quantity of the above spice mixture to your liking. Smoke the chicken at 220 degrees F for about 5 hours (or until the internal temperature registers 165 F). About 30 minutes before the chicken is finished, prepare the sauce.

Heat a medium-sized Dutch oven over a medium-high flame. Pour the peanut oil into the pan. Allow the oil to come up to temperature, sprinkle the flour into the oil, while whisking with a long-handled, wire whip. From this point on, whisk the roux continuously. Allow the roux to acquire a reddish brown color. The caramelization process should take 6-8 minutes. Turn the flame down, then - carefully - pour the wine and water into the pan. Stand back to allow the erupting volcano of liquid and hot roux to subside. Combine the liquid and roux with fast whisking. Add the worcestershire, Tabasco and salt to taste. Simmer the sauce over a moderate flame.

Check and stir the sauce periodically. It is finished when it coats the back of the spoon. Do not over-reduce the sauce - as it will become too potent.

Pull or carve the chicken from the bones. Pile sizeable amounts of meat into the rolls. Slather the meat in the sandwiches with sauce. Serve the excess sauce on side.