Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Mesquite Marinade




Source of Recipe


Posted by Sidcup at about.com
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.