Preparation:
Combine in heavy saucepan and boil. Lower heat and simmer for 30 minutes. Paint on meat surfaces before, once during, and at end of smoking. Keeps indefinitely in refrigerator.
To smoke turkey, have 1 10 lb. turkey. Rinse and pat dry. Rub with
oil. Place 1 onion, 2 bay leaves and 1/2 cup white wine in with 4 quarts water in water pan. Place dome on smoker and do not remove for 3 hrs. Paint thickly with sauce. Smoke another 3 hrs. or until done and paint again with sauce and smoke 15 min. longer.
Use 10 lbs. charcoal. Chickens (4) cook 3-4 hrs. |
