Smoker Cooker: General Directions from The Justin Wilson Gourmet and Gourmand Cookbook by Justin Wilson
I use the Cookin’ Cajun Water Smoker because it works the best for me. First of all, use good, dry charcoal briquets, not damp ones. Use starter and let the fir
Ingredients
- 1 cup dry white wine
- 1 bell pepper, halved and cleaned
- 6 drops Peychaud’s bitters
- 1 medium onion, whole
- 2 TBS. dried parsley
- 2 TBS. Lea & Perrins Worcestershire sauce
- 1 tsp. dried mint, crushed
- 1 clove garlic, whole
- 1 TBS. Liquid Smoke
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