*  Exported from  MasterCook  *
                        All-Purpose Marinade (Moore)
 Recipe By     : Mike Moore, Aguanga, California
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Grilling
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           cider vinegar
      1/2  cup           fresh orange juice
      1/2  cup           fresh lemon juice
    2      thin slices   lemon peel -- or more
    1      tablespoon    packed dark brown sugar
    2      tablespoons   lemon pepper
    2      tablespoons   black pepper -- freshly ground
      1/2  teaspoon      garlic powder
    1      teaspoon      tabasco sauce
                         OR other hot sauce
 Combine all ingredients in a nonreactive bowl. Use immediately or store in
 an airtight container in the refrigerator for up to 24 hours.
 COOKSNOTES: Moore marinades the beef brisket for up to 24 hours before
 cooking. The marinade recipe is a good all-purpose marinade that can be
 used for chicken, beef and pork.
 The purpose of a marinade is twofold, says Moore. One is to cleanse and
 open the pores of the meat to receive the flavorings of the marinade or dry
 rub. Then the marinade’s citric juices can break down the connective
 tissues and tenderize the meat.
 Texas Grilling; Story about “Texas” Mike Moore of Aguanga: “Moore is
 talking about the kind of barbecue that takes at least 12 hours to make a
 brisket 'so good you don't need sauce.' Born in Laredo, Texas, Moore had
 his own barbecue restaurant in Austin, Texas, before moving to Oceanside
 nine years ago and eventually settling in Aguanga. He caters parties and
 takes part in barbecue cook-offs, often winning awards for his efforts.”
 SOURCE: 7/15/1998 By Orlando Ramirez, Riverside: The Press-Enterprise.
 McRecipe by pHannema@wizard.ucr.edu
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