| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Smoked |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Wine, red |
| 1/2 |
c |
Soy sauce |
| 1 |
tb |
Worcestershire sauce |
| 1/2 |
ts |
Tabasco sauce |
| 1/2 |
ts |
Onion powder |
| 1/2 |
ts |
Pepper, black |
| 1 |
tb |
Salt, non-iodized |
| 4 |
tb |
Cooking oil |
| 3 |
tb |
Lemon juice |
INSTRUCTIONS
Mix all ingredients well. Add meat and marinade in the refrigerator for a
minimum of 6 hours. Remove from marinade, pat dry with paper towels but
don't rinse. Place into smoker and smoke.
Cook in your regular fashion. Lightly apply marinade to mead while cooking
as convenient. Remember to reduce cooking time due to smoking, usually
20-30% less time will be required.
Recipes sent to me from Bill, wight@odc.net
A Message from our Provider:
“Jesus: Because with God only perfection will do”