2 tbsp. onion powder
2 tbsp. celery salt
1 tbsp. garlic salt
1 tbsp. Accent
1 tbsp. dry mustard
1 tbsp. horseradish
3-4 oz. wine vinegar
6-8 oz. salad oil

Mix salts and flavorings with vinegar, let stand 20 minutes. Add oil. Pour over meat and let set several hours in refrigerator or overnight. Cook on grill. Baste as it cooks.