The Chef in Stead
"To barbecue" means to slow-cook foods at a low temperature for a long time with wood or charcoal.
"To grill" means to cook foods over direct heat and cook it much faster than barbecue with gas, wood or charcoal.
This marinade will tenderize and flavor your meat. NO it's not going to turn your cheap steak into a beef tenderloin, but it will break down some of the meat tissue and make it a bit more tender.
1 1/2 cups red wine, good enough to drink
1/2 cup extra virgin olive oil
1 1/2 tablespoons mustard powder
1 1/2 tablespoons lemon juice from an actual lemon
1 tablespoon wine vinegar
1 tablespoon horseradish
1 1/2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon black pepper
Mix all ingredients together. Pour over meat and let marinate overnight in the refrigerator. Remove meat from your marinade the next day and cook anyway you wish.
Private Chef Martin for Cooking Classes and Catering in Kelowna, Vernon and Penticton.
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