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In Louisiana, Lagniappe means "That little something EXTRA". Since we always go the extra mile for our clients, it is nice to provide a little extra Fun and Information.

Below are some items that we hope that you will enjoy:

It's Summer Time..... Need a new BBQ Recipe???  

Try one of Perry Dougherty's favorites below:

Perry’s Brined Chicken with White BBQ Sauce


1 Cup Kosher Salt

1 Cup Brown Sugar

1 Gallon Water

1 Tablespoon Black Pepper Corns

1 Tablespoon Thyme

1 head of Garlic- Cut in Half

Start by boiling the water and then adding the salt and sugar, so that it will dissolve. Then add the spices to the hot liquid so that the flavors are extracted. Cool.

Place the chicken in an airtight container and cover with the Brine. Refrigerate (6 hours for chicken pieces and 8-12 hours for whole chicken)

RINSE chicken well after removing from the Brine

Chicken Rub

1 ½ Teaspoon coarse salt

1 ½ Teaspoon fresh ground pepper

1 ½ Teaspoon paprika

1 ½ light brown sugar

1 Teaspoon garlic powder

1 Teaspoon onion powder

Combine all ingredients and mix well

Rub into chicken and allow 30 to 60 minutes before cooking

Grill until done

White BBQ Sauce

1 Cup Mayonnaise

2-4 Tablespoons Cider Vinegar

2 Tablespoons prepared horseradish

2 Tablespoons water

1 Teaspoon coarse salt

½ Teaspoon fresh ground Pepper

¼ Teaspoon cayenne Pepper

Combine all ingredients in a bowl and whisk until smooth- Refrigerate for several hours before using.

Either brush on the cooked chicken or serve on the side.