BBQ Buffalo Chicken Sandwich!

-Take your chicken thighs, and pat em dryyy. Season them thoroughly with Diamond Crystal kosher salt, granulated garlic, and 16-mesh black pepper on all sides (or your preferred rub). -Place the seasoned chicken on a wire rack and allow it to sit in the fridge for a few hours to dry brine.

-Fire up the pit to 300°F. Place the chicken thighs on the pit, skin side down. 

-Cook for about 45 minutes. If you want an extra crispy skin, spray the chicken with duck fat during this time. 

-Let it cook for an additional 15 minutes before flipping the chicken over to the other side. -Continue cooking for about 30 more minutes, or until the internal temperature reaches 180°F. -Once cooked, pull the chicken off the pit and allow it to rest before deboning.

-Warm up your favorite hot sauce and coat the chicken thighs generously. 

-Toast your buns, then assemble your sandwich by adding a layer of bleu cheese dressing, pickles, shredded lettuce, the sauced chicken thigh, more bleu cheese dressing, and the top bun.

---

**For the Bleu Cheese Dressing:**

-In a quart container, add an egg, lemon juice, a pinch of salt, and granulated garlic. 

-Using an immersion blender, mix everything together. 

-While the blender is spinning, slowly drizzle in avocado oil to create a mayo base. 

-Once you’ve achieved the desired consistency, add sour cream and buttermilk, adjusting the amounts based on how thick you want your dressing. 

-Mix in a shot of Worcestershire sauce, some bleu cheese crumbles, a bit of salt, and sugar to taste. 

-Blend everything. Adjust the seasoning if needed, and stir in some chives for a bit of freshness.

---

**For the Buns:**

-In a stand mixer, combine the warm milk, yeast, sugar, and two whole eggs. 

-Mix until combined. Add flour, dough conditioner, and salt, and continue mixing until a shaggy dough forms. 

-Next, add softened butter and knead the dough for 6-8 minutes until smooth and elastic. -Transfer the dough into a greased bowl, cover it, and let it rise for 1 hour.

- Once the dough has risen, punch it down to release air, then divide the dough into 90-95g portions. 

-Shape each portion into a smooth ball, folding the seams underneath.

-Let the dough balls rise again for about 30 minutes until poofed up. 

-Brush the buns with an egg yolk wash and sprinkle sesame seeds on top if desired. 

-Bake in a 375°F oven until golden brown. 

-Remove the buns from the oven and let them rest on a wire rack.

---

Enjoy your tangy, spicy, direct heat buffalo chicken sandwich!