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Basic Seasoning For The Water Smoker

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Cajun Cajun, Rubs and sp, Seasonings, Smoker 1 Servings

INGREDIENTS

1 c White wine – dry
1 Bell pepper – halved and
cleaned
2 T Parsley – dried
2 T Lea & Perrins Worcestershire
sauce
6 Peychaud's bitters, or 3
drops
Angostura bitters
1 Onion – medium, whole
1 Garlic clove – whole
1 t Mint – dried, crushed
1 T Liquid smoke

INSTRUCTIONS

For seafood, I usually use a halved lemon instead of dried mint. Or
you can experiment with other wines and seasonings. Also, I usually
put two meats in my Cookin' Cajun at one time. For example, I put a
big pork roast on the top rack when I cook a beef roast on the bottom
rack. As the meats cook, the fat from the pork roast drips down onto
the beef and keeps in moist. The tasty juices from the meats drip  into
the water pan and make a great "jus" gravy. Or I may cook a  turkey on
the bottom and a ham on the top. The fatty meat makes the  leaner meat
more moist. Be careful not to overcook meats or fish  because they will
get too dry. From Justin Wilson's Gourmet and  Gourmand Cookbook
Recipe by: Serving Size  : 1    Preparation Time :0:00  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 609
Calories From Fat: 8
Total Fat: <1g
Cholesterol: 0mg
Sodium: 267.8mg
Potassium: 434.7mg
Carbohydrates: 106.4g
Fiber: 3.4g
Sugar: 58.5g
Protein: 2.7g


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