Ingredients Jump to Instructions ↓

  1. 1 cup white wine - dry

  2. 1 onion - whole

  3. 1 garlic clove - whole

  4. 1 tablespoon liquid smoke

  5. 1 teaspoon dried mint - crushed

  6. 2 tablespoons parsley -- chopped

  7. 6 drops Peychaud's bitters

  8. 2 tablespoons Worcestershire sauce Worcestershire sauce

Instructions Jump to Ingredients ↑

  1. Preparation : Prepare smoker. While briquettes are starting to burn, sprinkle carcass and cavity with salt and cayenne pepper. I put a whole onion inside the cavity, but you can make a stuffing if you like. Be careful not to use ingredients in the stuffing that will spoil too quickly. I put a pork roast on the top rack of my smoker and a turkey on the bottom rack. Then I fill the water pan plumb up and let it cook while I sleep at night. From Justin Wilson's Gourmet and Gourmand Cookboo


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