In a pot combine 2 c ketchup, 1 Tbsp garlic powder, 1 Tbsp onion powder, ¼ c soy sauce, ¼ c maple syrup, ½ tsp paprika, ½ tsp chipotle, ½ ancho chile & ¼ c pineapple juice, and simmer for 4 hours for the consistency of BBQ sauce. Mix 1/3 of your BBQ sauce with a large pack of chicken thighs and legs; smoke at 200′ for one hour. Remove and place in oven pan. Reglaze with sauce and finish in oven at 350F till chicken is fully cooked. Serve atop homemade waffles & garnish with silvered almonds, maple syrup and remaining BBQ sauce.
Chef Matt Heyne, Cow Café & Cookhouse, 51 North Shore Rd, Lake Cowichan, 250-749-4933. Matt loves to do Southern cookhouse with fusion twists.