So, you may be thinking about becoming a barbecue judge ... or perhaps you just want to know what it is that the judges are looking for (and tasting) when judging great barbecue. Who are the table captains? And what do they do? Who officiates the contests? Overcooked? Under cooked? Too Salty? Too flat tasting? Mushy? Tough? and many more.
Lemons offer a clean fresh-tasting flavor for lamb or chicken. Use it to wake the senses. Lemons, in addition to tasting great have also been used as beauty aids, home remedies, cleaning aids and aromatherapies. So, get on the bandwagon, take your scurvy reducing ingredients and sit down to some wonderful tasting stuff!
Locate the following ingredients:
3/4 cup (pref. fresh) lemon juice 1/2 cup dry sherry or white wine cup 1/2 cup light olive oil 2 Tbs minced garlic 2 Tbs fresh ground black pepper 1 1/2 Tbs celery salt 1 Tbs salt 1 tsp dried thyme
Mix all of the ingredients thoroughly in a glass or plastic bowl. Warm over the stove but do not boil. Marinate the chicken or lamb for 2 to 4 hours before cooking. If you want, double the recipe and keep 1/2 to the side and use for basting while cooking. Do not use the liquid that was used for marinading without boiling for 2 minutes first. It could contain impurities from the uncooked meat that might harm you! Enjoy!
Enjoy!
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3/4 cup (pref. fresh) lemon juice
Mix all of the ingredients thoroughly in a glass or plastic bowl. Warm over the stove but do not boil. Marinate the chicken or lamb for 2 to 4 hours before cooking. If you want, double the recipe and keep 1/2 to the side and use for basting while cooking. Do not use the liquid that was used for marinading without boiling for 2 minutes first. It could contain impurities from the uncooked meat that might harm you! Enjoy!
Subscribe now to The Smoke 'N Fire Enquirer, the Internet's most popular backyard grilling and barbecuing on-line tutorial and we'll send you FREE recipes, techniques and tips for preparing the finest outdoor meals. FREE! See a 
