1/2 cup vegetable oil
1 teaspoon liquid smoke flavoring
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried basil
1/2 teaspoon dried rosemary
1/4 teaspoon dried sage
1/4 teaspoon dried oregano
1 teaspoon dried basil
1/8 teaspoon dried rosemary
1/8 teaspoon dried rosemary
In a large glass or metal bowl, heat oil over medium high heat. Add liquid smoke flavoring and garlic powder; stir to dissolve oil. Stir in onion powder and sage; mix well. Dissolve basil in water; stir into oil mixture.
Stir together rosemary and sage. Mix in basil and rosemary, turn to coat, and mix in oregano and basil. Stir thoroughly.
Heat 2/3 cup vegetable oil in a large saucepan over medium heat, stirring continuously until all ingredients are heated through. Remove from heat; stir in lemon juice. Stir in basil and rosemary mixture. Pour mixture over meat, browning all sides. Let meat cool for about 10 minutes.
Stir rice or pasta into sauce. Serve, refrigerated or at room temperature, with meat being chilled.