| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Lemon juice |
| 3/4 |
c |
White vinegar |
| 1/2 |
c |
Water |
| 1 |
c |
Oil; (crisco or whatever) |
| 3 |
tb |
Salt; (don't skimp) |
| 1/3 |
c |
Sugar |
| 1 |
tb |
Tabasco; (don't substitute) |
INSTRUCTIONS
Marinade overnite and grill. It *will* flare up and about the only thing to
do is either keep a squirt bottle nearby or my preference is to keep the
garden hose ready and waiting. For production jobs (cooking for a party) we
use two grills, one to start the cooking at a slightly higher heat (most of
the flareups) and one at a lower heat to finish (very few flareups). Use
your own judgement on when to switch grills - it should come natural even
for novices, for some reason it'll just look like it's time.
Posted to bbq-digest by vev-bbq@michvhf.com on Feb 1, 1998
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