1. Wash meat and coat with dry marinade 3 to 4 hours prior to cooking. Baste with the below liquid mixture just before turning each time.
2 Tablespoons of the above dry marinade
1/2 cup red wine vinegar
1/4 cup of water
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|Serving Size: 1 Preperation (1015g|
|Recipe Makes: 1|
|Calories from Fat: 145 (5%)|
|Amt Per Serving||% DV|
|Total Fat 16.1g||22 %|
|Saturated Fat 3.5g||17 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 8.5g|
|Cholesterol 0mg||0 %|
|Sodium 56310.3mg||1942 %|
|Potassium 4243.2mg||112 %|
|Total Carbohydrate 768g||226 %|
|Dietary Fiber 79.8g||319 %|
|Sugars, other 688.2g|
|Protein 32.4g||46 %|
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Calories per serving: 3036
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