MARK'S FEEDSTORE RECIPES

Steps:

• Preheat the oven to 400 degrees F then line 2 baking sheets with foil.
• In a pot, add barbecue sauce, hot sauce, brown sugar, garlic powder, and bourbon.
• Bring the mixture to a boil and turn it down to a simmer. Continue simmering on low for about 10 minutes or until sauce has thickened and reduced.
• Adjust seasoning with salt and pepper.
• Toss the chicken with roughly 1 cup of the sauce, then place onto the lined baking sheets. Ensure that all the same chicken parts are in 1 baking sheet, as the wings will roast faster than the drumsticks.
• Roast the chicken for roughly 50 minutes.
• Once it’s cooked through, brush it with more sauce and place it back in the oven on broil for 3 minutes.
• Serve with roughly ¼ cup accompaniment of choice and garnish ¼ teaspoon parsley per serving.

Steps:

• Bring large pot of salted water to a boil. Add red potatoes, cook til tender but firm, (about 15 minutes). Drain cooked potatoes, cool & then chop into 1 inch cubes.
• While potatoes are cooking, in a small bowl whisk together mayo, milk, vinegar, green onions, salt & pepper. Set aside.
• Bring eggs to a boil, cover and let eggs stand in hot water 10 minutes, cool, peel & dice.
• Add potatoes to the mayo mixture, mix well covering all potatoes, then add the eggs & celery.
• Chill 2 hours, serve & ENJOY!