Mixed meat barbeque

Directions

1. Trim excess fat from meat and poultry. Meat should be sliced no thicker than 1/2 inch. Score skirt or flank steak on both sides in a diamond pattern by making shallow cuts every inch then rotate meat and cut across your previous scoring (this helps prevent the meat from curling up and allows more surface area for the marinade).

2. Make the marinade by mixing together well the vinegar, oil, garlic, onion powder, sugar, oregano, black pepper, thyme, basil, parsley, celery salt.

3. In a shallow glass dish, combine the meat, poultry and marinade, coating meat and poultry well on all sides; cover dish with plastic wrap; marinate in refrigerator for 4 to 8 hours, turning meat occasionally.

4. Drain meat, discarding marinade.

5. Grill on an uncovered grill directly over medium coals until meat reaches desired doneness; turn meat once halfway through grilling. Different meats require different cook times. Poultry should be put on the grill first, then steak and then sausages; after grilling, let steak sit a few minutes before slicing.