Roux n' Que

Method

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.

Combine the ingredients for the Sauce Picante into a small saucepan. Heat over a low flame and stir until the roux is incorporated. 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.