Place the chicken leg quarters in a large resealable bag inside a large bowl or baking dish. Add the beer to the bag with the chicken and seal. Marinate, refrigerated, for at least 2 hours and up to 4 hours, turning the bag occasionally.

Remove the chicken from the marinade and pat dry.

Prepare a stovetop home smoker according to the manufacturer's directions. Season the chicken on all sides with the Poultry Rub.

Place the chicken on the rack inside the home smoker. Place over medium heat (or as directed by the manufacturer), and cook until the chicken is cooked through and an instant read thermometer registers an internal temperature of 165 degrees F, about 45 minutes to 1 hour. Remove from the heat.

To serve, spoon a dollop of the potato salad into the center of each of 4 large plates. Arrange the chicken to the side of the potatoes and garnish with the parsley. Serve immediately.

In a small bowl, combine all the ingredients thoroughly. Store in an airtight container for up to 3 months.

In a large pot, combine the potatoes and enough salted water to cover potatoes by 1-inch. Bring to a boil. Lower the heat and simmer until the potatoes are fork tender, about 10 to 12 minutes. Drain and let cool slightly.

In a bowl, whisk together the mayonnaise, sour cream, buttermilk, and mustard. Add the garlic, salt, pepper, and cayenne and whisk to combine. Place the potatoes in a large bowl and add the dressing, tossing to coat evenly. Add the eggs, onions, and parsley and toss to combine. Adjust the seasoning to taste.

Serve warm or chilled. (Potato salad should be refrigerated if not being served immediately.)

Yield: 4 servings