Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Chicken breasts - boneless
MARINADE:
1 tb Louisiana Gold Pepper Sauce
1 t Garlic - diced
1 t Black pepper - cracked
1 oz Red wine - dry
1 c Olive oil
1/2 c Louisiana cane syrup
3 tb Worcestershire sauce
FOR MARINADE: Combine all marinade ingredients and
using a wire whisk, stir to ensure that all seasonings
are well blended. Add chicken breasts and cover with
the marinade. Allow to sit at room temperature for 30
minutes. FOR SMOKING: Prepare home style smoker
according to manufacturer's
instructions. Have available chips of pecan wood and
sugar cane if possible. In the water pan, place one
quart of water and two cans of Barq's root beer. The
root beer will give the chicken a taste that is
certainly unique. Once smoker is ready, place water
pan in position and add small amounts of pecan wood
and sugar cane to hot coals. Place chicken breasts on
middle smoker rack and cook according to
directions. Check for doneness at one hour. The
chicken breasts may be eaten warm on colored lettuces
as an entree salad or sliced cold and served with
sweet mustard as an appetizer.
From the files of Earl Shelsby From: Gail Shipp Date:
21 Aug 96
