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Recipe: 'The Chicken from Hell,' from Bryan's Black Mountain Barbecue

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"I love American food," he says, "and I just seem to always be drawn to that -- like I'm drawn to blues music, like I'm drawn to country music, I'm drawn to the same, original foods."

But, from the beef brisket and the pulled pork to the potato salad and coleslaw, there's nothing ordinary about Dooley's cooking. He makes a baked potato salad, and olive coleslaw. The meat is all treated with his signature spice rub, smoked over pecan wood and then served with his vinegary barbecue sauce. There's a pulled squash sandwich for the vegetarians out there, and for dessert, sarsparilla floats that will make you feel like you're sitting in a saloon with a cowboy by your side.

Today, Dooley is offering up a recipe that's not on his everyday menu. He nicknamed it The Chicken from Hell, but there's nothing funny about this flaming dish.

Stuff a napkin in your collar and get the hand wipes ready, this one's gonna be messy -- in the tastiest way there is.

The Firebird (The Chicken From Hell):

The Chicken: 1 whole chicken, cut in half 1/2 ounce Bryan's Barbecue rub (or your favorite spice rub)

Season chicken with rub and place in a smoker, or cook over coal until chicken reaches internal temperature of 165 degrees.

The Glaze:
8 ounces Bryan's Barbecue Sauce (or your favorite barbecue sauce)
Zest of 1 orange
Juice of 1 orange
12 ounces honey
8 each Habanero peppers (6 for 2 of the glaze, 2 for garnish)
1 ounce chopped fresh ginger

Combine all ingredients (except for 2 of the habaneros) and blend in food processor. Pour into small sauce pan and cook until mixture thickens (be careful not to burn) for approximately 5-10 minutes.

The Garnish:
2 habaneros sliced in rings
1 ounce scallions sliced thinly

The Plate:
Place the hot chicken halves on slices of fresh bread and spoon over glaze. Garnish with scallions and sliced habaneros.

We serve with coleslaw and potato salad, but any cooling salad will go well with this dish.

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