Categories: Marinades 
      Yield: 2 cups 
  
           -Rub your Meat-with 
      6 lg Garlic Cloves minced 
           -Marinade Paste_ 
      2 ts Paprika sweet,hungarian 
      1 ts Szechuan Peppercorns 
           Measured whole-crushed 
      1 ts Black Pepper whole 
           Measured whole-crushed 
  1 1/2 ts Fresh Oregano 
           Measured whole-crushed 
  1 1/2 ts Dry mustard (Sunbird) 
      1 ts Sugar 
      1    Juice of one Lemon 
      2 ts Red Wine 
      2 ts Lemongrass Oil (mine) 
  
  Crush garlic and rub into meat, slightly score brisket to insure 
  penetration. 
  Place Black Peppercorns, Szuchuan Peppercorns, and fresh Oregano into 
  Cuisinart 
  Spice grinder and pulse until fine. Place dry ingredients, including 
  pepper mix 
  into small bowl and mix well. Add the wet ingredients and combine, add 
  more red 
  wine if the mix is too thick. Rub into meat and marinate for several days. 
  For a whole brisket use a two gallon plastic bag. Put the meat into 
  the bag and apply the marinade.