[CH] meat marinade

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Meat marinade:

We really like a meat marinade of dry rub spice made of  equal amounts
Lawry's seasoned salt, black pepper, onion flakes, granulated garlic and 7-9
dried habanero peppers.  Drop it all in a food processor and whir it around
for a while to break up the onion flakes and the habs.

We roll the steaks/chops/bird/roast etc in the spice rub.  For most meats
this is good enough after 12-24 hours, but for flank or chuck steaks we put
them in a bowl and pour a bottle of cheap red wine over the steaks for
overnight.  The tannic acid and alchohol in the wine really tenderized the
meat.  Grill as usual --- mmmmm good!

Good on any type of meat, grilled or oven roasted.

Nels in ND

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