Basic Seasoning For The Water Smoker

Grrrrrgh!
Course : Cajun
From: HungryMonster.com
Serves: 1
 

Ingredients:

1 cup white wine - dry
1 medium bell pepper - halved and cleaned
2 tablespoons parsley - dried
2 tablespoons Worcestershire sauce
6 drops Peychauds bitters -- (or 3 drops angostura bitters)
1 medium Onion - medium -- whole
1 clove garlic - whole
1 teaspoon mint - dried -- crushed
1 tablespoon liquid smoke
 

Preparation:

For seafood, I usually use a halved lemon instead of dried mint. Or you can experiment with other wines and seasonings. Also, I usually put two meats in my Cookin' Cajun at one time. For example, I put a big pork roast on the top rack when I cook a beef roast on the bottom rack. As the meats cook, the fat from the pork roast drips down onto the beef and keeps in moist. The tasty juices from the meats drip into the water pan and make a great "jus" gravy. Or I may cook a turkey on the bottom and a ham on the top. The fatty meat makes the leaner meat more moist. Be careful not to overcook meats or fish because they will get too dry. From Justin Wilson's Gourmet and Gourmand Cookbo