The Best Meat Marinade in the World (Contra Costa Times, from The Shameless Carnivore by Scott Gold)

Makes about 31/3 cups

11/2 cups vegetable oil

3/4 cup soy sauce

1/4 cup Worcestershire sauce

2 tablespoons dry mustard

21/2 teaspoons salt

1 tablespoon cracked black pepper

2 teaspoons fresh parsley, chopped

1/2 cup red wine vinegar

3 garlic cloves, crushed

1/3 cup fresh lemon juice

1 tablespoon fresh lime juice

n Combine all of the ingredients in a medium saucepan and place over low heat until simmering slightly (not foaming!), then cool completely. Place meat in a zip-top freezer bag, pour in the marinade, then seal tightly. Let sit in the refrigerator at least 4 hours, although overnight is best for tougher cuts or game.