1 cup cooking oil
1 1/3 cups red wine vinegar
1/3 cup soy Sauce
1/2 tsp. Worcestershire sauce
1 tsp. salt
1/2 tsp. pepper
1 tsp. dry mustard
1 tbsp. rosemary
1 tbsp. thyme
2 cloves garlic, chopped

Mix all ingredients. Place meat in covered dish or a large zip-lock bag and add enough marinade to cover, about 3/4 to 1 cup marinade. Set aside 1/4 cup marinade for basting while cooking/grilling. Refrigerate overnight, turning meat occasionally.

Grill meat, turning often and basting with reserved marinade. Store unused marinade in refrigerator in a sealed container.

Submitted by: JANIS TEY