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MY BBQ BABIES ARE HERE WE’RE HAVING A BBQ BLOWOUT COOKOUT WITH MATHESON FOOD COMPANY SAUCES!! CHICKY LEGS, BAKED BEANS, HASH BROWN CASSEROLE! ROLL OUT THE SMOKER THIS IS GONNA BE FIRE

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INGREDIENTS
Chicken Thighs
12 chicken quarters
Kosher salt and pepper
Matheson Food Co BBQ Sauces

Hashbrown Casserole
1 bag frozen shredded potatoes
2 bags shredded cheddar cheese
1 pint heavy cream
1 container sour cream
butter
Kosher salt and black pepper
TKTK paprika
1 package of plain cornflakes
Matheson Food Co Alabama White Sauce

Baked Beans
3 cans white navy beans, drained and rinsed
3 packages thick-cut bacon
1 large yellow onion
6 garlic cloves
1 package of all beef hot dogs, cut into medallions
Matheson Food Co Maple Molasses BBQ Sauce
Matheson Food Co Heater Sauce

For Serving
Texas Toast
Pickles (crinkle cut)
Pre-made coleslaw

COOKING METHOD
CHICKEN METHOD
1. Preheat pellet smoker to 250°F.
2. Add chicken to Ziploc bags, pour in half the bottle of each sauce, and mix until chicken’s fully coated.
3. Add chicken and smoke for about 90 minutes, or until the internal temperature reaches 165°F.
4. Periodically baste with Matheson Food Co BBQ sauces.

HASHBROWN METHOD
1. Preheat oven to 350°F. Add all ingredients to a large mixing bowl and stir. Pour into a casserole dish, top with more cheese, crumbled cornflakes, and bake until crispy and crunchy.

BAKED BEANS METHOD
1. In a medium sauce pot over medium heat, crisp the bacon, add onions and garlic and cook until the bacon’s crispy and the onions are translucent.
2. In a medium bowl, add the bacon, onions, navy beans, hot dogs, and barbecue sauces and stir to combine.
3. Transfer into a small casserole dish. Place the casserole dish in a preheated 350 oven and bake until gently bubbling and slightly thickened.