1 tablespoon Worcestershire sauce
3 tablespoons olive oil
2 cloves garlic, minced
2 tablespoons onion salt
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon crushed red pepper flakes
1 cup distilled white vinegar
2 ounces fresh lemon juice
2 tablespoons yellow mustard
1 tablespoon powdered horseradish
1 teaspoon dried parsley
1/2 teaspoon crushed red pepper flakes
1 teaspoon dried crushed red pepper
In a medium bowl, soak beer in 2 cups of cold water. Add Worcestershire sauce, olive oil, garlic and onion salt. Mix together with olive oil, vinegar, lemon juice, yellow mustard, horseradish, parsley, red pepper flakes and vinegar. Pour into a plastic container and shake vigorously. Cover and refrigerate for at least 1 hour.
Preheat grill for low heat. Place fruit on the prepared grill.
Grill fruit uncovered at medium heat for 5 to 7 minutes per side, until tender. Remove fruit from grill, place on a plate, and place on the grill for 3 pounds per side, uncovered. Finish with slices of lemon wedge and crusts of lemon pie.