| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Cajun |
Sauce |
24 |
Servings |
INGREDIENTS
| 1 |
lb |
Corn oil margarine |
| 2/3 |
c |
Sherry or red wine |
| 2 |
tb |
Worcestershire sauce |
| 2 |
tb |
Soy sauce |
| 2 |
|
Cloves garlic; minced |
| 1/2 |
c |
Chopped parsley |
| 2 |
ts |
Salt |
| 1 |
c |
Water |
INSTRUCTIONS
Date: Sat, 24 Feb 1996 15:34:45 -0600
From: Judy Howle <howle@EbiCom.net>
The next recipes are from the Cookin' Cajun Water Smoker Cookbook.
Chile-heads, add whatever hot stuff you want to jazz them up.
Enough for 16 chickens or 2 turkeys
Combine in heavy saucepan and boil. Lower heat and simmer for 30 min. Paint
on meat surfaces before, once during, and at end of smoking. Keeps
indefinitely in refrigerator.
To smoke turkey, have 1 10 lb turkey. Rinse and pat dry. Rub with oil.
Place 1 onion, 2 bay leaves and 1/2 cup white wine in with 4 qts. water in
water pan. Place dome on smoker and do not remove for 3 hrs. Paint tky.
with sauce. Smoke another 3 hrs. or until done and paint again with sauce
and smoke 15 min. longer. Use 10 lbs. charcoal. Chickens (4) cook 3-4 hrs.
CHILE-HEADS DIGEST V2 #250
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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