| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cajun |
Bbq/grill, Poultry, Cajun/creol |
4 |
Servings |
INGREDIENTS
| 6 |
|
Chicken breasts – boneless |
| 1 |
tb |
Louisiana Gold Pepper Sauce |
| 1 |
ts |
Garlic – diced |
| 1 |
ts |
Black pepper – cracked |
| 1 |
oz |
Red wine – dry |
| 1 |
c |
Olive oil |
| 1/2 |
c |
Louisiana cane syrup |
| 3 |
tb |
Worcestershire sauce |
INSTRUCTIONS
MARINADE:
FOR MARINADE: Combine all marinade ingredients and using a wire whisk, stir
to ensure that all seasonings are well blended. Add chicken breasts and
cover with the marinade. Allow to sit at room temperature for 30 minutes.
FOR SMOKING: Prepare home style smoker according to manufacturer's
instructions. Have available chips of pecan wood and sugar cane if
possible. In the water pan, place one quart of water and two cans of
Barq's root beer. The root beer will give the chicken a taste that is
certainly unique. Once smoker is ready, place water pan in position and
add small amounts of pecan wood and sugar cane to hot coals. Place chicken
breasts on middle smoker rack and cook according to
directions. Check for doneness at one hour. The chicken breasts may be
eaten warm on colored lettuces as an entree salad or sliced cold and served
with sweet mustard as an appetizer.
From the files of Earl Shelsby From: Gail Shipp Date: 21 Aug 96
Posted to MM-Recipes Digest V4 #057 by BobbieB1@aol.com on Feb 25, 1997.
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