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End-of-Summer Marinade

Yield Makes 10 servings

Ingredients

  • 1/3 cup barbecue sauce
  • 3/4 cup white wine
  • 2 tablespoons red or white wine vinegar
  • 3 cloves crushed garlic
  • 4 fresh thyme sprigs, coarsely chopped
  • 3 fresh rosemary sprigs, coarsely chopped

Nutrition Information

  • calories 25
  • caloriesfromfat 1 %
  • fat 0 g
  • satfat 0 g
  • cholesterol 0 mg
  • sodium 72 mg
  • carbohydrate 2 g
  • fiber 1 g
  • sugars 2 g
  • protein 1 g

How to Make It

  1. In a bowl, combine the barbecue sauce, wine, vinegar, garlic, thyme, and rosemary.

    TO use, add steaks, pork chops, or chicken to the marinade, cover, and refrigerate for up to 8 hours.