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
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Cooking tools:
- Smoker
- Charcoal starter
- Mixing bowl
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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