It didn't happen over night, but Rufus Teague's sauce has sure come a long way. From the ol' pot he used to stir it in, to winning competitions all over the place it has still stayed pretty much the same. If he was still around there's no doubt he'd be tellin' everybody within earshot of how he knew he had something with this recipe from day one. And remember,
"Good sauce makes bad barbecue good and good barbecue gooder."
Set up your cooker for indirect cooking. Preheat to 325. Add mesquite smoking wood.
Start by peeling the skin back on the chicken thighs. Fold it under the thigh meat. Dust the thigh meat with a liberal amount of Rufus Teague Spicy Meat Rub. Flip the skin back over top of the thigh meat and repeat with another dusting of the Spicy Meat Rub.
TIP:There will be a loose side where it was cut away from the rest of the bird.
TIP: Leaving the skin will protect the meat from drying out.
Once the cooker has come to temp, add the thighs. All these to smoke for approximately 45 minutes.
TIP: Use an instant read thermometer to make sure you achieve proper doneness. Cook these thighs to 170F.
Once the chicken thighs have reached the proper internal temperature, remove from the cooker. Allow the thighs to cool for approximately 15 minutes.
Remove the skin and separate the chicken from the bones. We won't be using the skin or the bones.
TIP: Don't toss the skin and bones. Save them and use them for stock!
Put the chicken into a food processor and pulse several times. You should get a shredded schicken consistency.
TIP:3-4 pulses should be enough. Any more than that will result in a paste.
Rough chop the bacon strips.
In a large mixing bowl, combine the shredded chicken, chopped bacon, shredded cheese and the Rufus Teague Blazin' Hot sauce. Mix thoroughly.
Preheat the oil to 350 F.
Halve the avocados, remove the pits and remove the flech from the skin.
TIP: Inserting a spoon under the skin will help remove it in one piece.
Lay out the egg roll papers. Spoon in about 2 spoon fulls of the chicken, bacon, cheese mixture and top with two slices of avocado.
Dip your fingers in some water and wet the 4 sides of the roll paper. Wetting the wrapper will help hold it together.
Once your oil has reached temp, drop in some of the rolls. Cook them for approximately 3-4 minutes or until golden brown. Remove the rolls from the oil and allow them, to drain on a paper towel.
TIp: Limit the amount of rolls in the oil. Too many rolls will cool the oil down extending the frying time and make the wrapper soggy.
Serve with a side of Rufus Teague Blazin' Hot sauce. Enjoy!!