Barbecuing with wine?

[mrdutton]

I don't baste my beef on the bbq with the wine based marinade I use.

I throw the marinade out, dry off the surfaces of the beef and give it a good rub-down with a dry-rub like Morton's.

Never tasted a bitter flavor using that method!

Pan seared beef is a different story! However, I also don't use the wine marinade. I always throw that out. I pan sear my beef steak, finish it in the oven. Once finished and removed from the pan, I allow the meat to rest.

I then add wine to the pan, some previously sauteed mushrooms, a lot of toasted garlic and some shallots (sometimes I'll cast in a bit of red wine vinegar or a touch of balsamic). I allow the residual heat to cook this off a bit, put the pan back on the stove top and reduce by about 1/2 to 2/3's. Off the heat then, stir in some cold chunks of butter. Great sauce for the beef!

[This message has been edited by mrdutton (edited 08-10-2000).]