I went a little off course, squeezed a whole lemon, and divided it into 2 gallon containers, left the skin in the marinade, 1/2 cup fresh basil made this puppy sing. Instead of the mint, I added fresh rosemary, and did not use garlic salt. I did crush 2 more cloves of garlic before I minced them, and added sea salt. I also did one container with the white vinegar, and another with the red. With the red wine vinegar I was able to cook the meat to 160 which is standard anyway and keep the moisture intact, not to mention it was a little richer in flavor. I had rave reviews, and with the red wine vinegar ones people thought I stole Lupo's recipe.
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I went a little off course, squeezed a whole lemon, and divided it into 2 gallon containers,...