Preheat a grill to medium-low heat and brush with an oil soaked rag. Season the chicken legs on both sides with the salt and pepper. Place the chicken on the grill when hot, skin side down, and cook, adjusting chicken's position and turning occasionally, until chicken appears to be about half-way cooked, about 10 minutes. Use a basting brush to brush the chicken legs with the barbecue sauce and continue to cook, turning frequently and reapplying barbecue sauce each time the chicken is turned, until chicken is cooked through and an instant-read thermometer inserted into the thickest part registers 160 degrees F, 10 to 12 minutes longer.

In a large pot, heat the oil over medium-high heat. Add the onions and cook, stirring, for 4 minutes. Add the garlic and cook, stirring, for 1 minute. Add the ketchup, brown sugar, cane syrup, vinegar, Worcestershire, hot sauce, mustard, Essence, and red pepper flakes and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened and the flavors marry, 15 to 20 minutes. Remove from the heat and let cool slightly before serving.

Yield: about 4 cups

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.

Bacon Potato Salad:

Put the potatoes in a saucepan and add enough water to cover. Bring to a boil. Cook, partially covered, until fork tender, about 10 minutes.

Drain and transfer to a salad bowl. While the potatoes are still warm, season with the salt, cayenne, black pepper and lemon juice and toss well to combine. Add the celery, green onions, parsley and eggs. Combine the mayonnaise and mustard and add to the bowl. Sprinkle the bacon over the salad and toss gently but thoroughly to mix well.

Serve immediately or refrigerate and serve slightly chilled.

Yield: about 2 quarts, 6 servings