Mustard Marinade

Tired of the old stand-by marinades? Ready to BBQ something that doesn't taste like tomatoes when you're done? Pay attention. This is good.

Makes about enough for about 6 - 8 chicken legs or a ½ rack of ribs.

In a small mixing bowl, combine the following:

¼ cup Vinegar
¼ cup Cheap Mustard (French's would be fine for this)
1½ Tsp. Coarse Pepper
1 Tsp. Dried Minced Onion
½ Tbsp. of the applicable Prudhomme Seasoning (chicken, pork, whatever)
½ Tsp. Onion Salt
½ Tsp. Chili Powder
½ Tsp. Garlic Powder

Mix all this up with a fork and then add Cider Vinegar until you get the consistancy you need. This will probably be less than a ¼ cup. It's really not all that critical. You want it to be thick enough to stick to the meat, yet thin enough to flow all over the meat.
When you've got it right, pour it into a Hefty One Zip® bag (or more than one bag) and mix it up with the meat you're dealing with and put it in the fridge for at least 2 hours. Overnight is better. Give the vinegar time to work.
When you finally get to the grill, add a little more vinegar to the leftover marinade from the bag(s) and it's the basting sauce!

Now you're ready for some taste!