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Mesquite Marinade

Source of Recipe

the net

Mix together 1/4 cup olive oil, 1/8 cup rice wine vinegar, 1/8 cup red wine (merlot is great), 2 teaspoons minced garlic, juice of 1 medium lemon (or lime or combination), 1 tablespoon sugar, pinch of salt, freshly ground pepper to taste. Place mixture on a BBQ grill with a chunk of mesquite which has been placed directly on the coals (or lava rocks for gas grills). Regulate the heat as to prevent the mesquite from flaming. The resulting smoke will flavor the marinade beautifully. Experiment with grilling times although 20-25 minutes should do fine. Add red wine to restore lost liquid (deglaze). When using the marinade, allow at least 24 hours in the fridge. Before grilling or cooking, allow meat and merinade to come to room temperature. For an outstanding vinegarette dressing use the same mixture cold without smoke flavour.