AuthorRetroRuth
Rating

From How To Become A Cookout Champion, Kaiser Foil Corporation, 1959

ShareTweetSaveShare

 1 clove garlicminced
 1 small onionminced
 2 tbsp butter
 1 cup olive oil
 1 cup wine vinegar
 ½ cup lemon juice
 ½ tsp salt
 2 tbsp chili powder
 ½ tsp meat tenderizer
 1 tbsp Worcestershire sauce

1

Saute garlic and onion in butter. Add olive oil, wine vinegar, lemon juice, salt, chili powder, meat tenderizer, and Worcestershire sauce. Bring to a boil. Cool and marinate meat 6 hours in the sauce. Use remainder for basting while cooking.

Ingredients

 1 clove garlicminced
 1 small onionminced
 2 tbsp butter
 1 cup olive oil
 1 cup wine vinegar
 ½ cup lemon juice
 ½ tsp salt
 2 tbsp chili powder
 ½ tsp meat tenderizer
 1 tbsp Worcestershire sauce

Directions

1

Saute garlic and onion in butter. Add olive oil, wine vinegar, lemon juice, salt, chili powder, meat tenderizer, and Worcestershire sauce. Bring to a boil. Cool and marinate meat 6 hours in the sauce. Use remainder for basting while cooking.

Bordertown Marinade & Basting Sauce

  |