1/4 cup balsamic vinegar (good quality)
1 tablespoon lemon infused olive oil (substitute 1 tablespoon olive oil, 1/2 tablespoon lemon)
1 tablespoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
Note: good quality balsamic vinegar should be thick, almost syrupy. Thinner vinegars might make the baste too runny.
Combine Balsamic Vinegar and Lemon Olive Oil in a basting bowl.
In a separate bowl combine salt, pepper, and garlic powder.
Place meat on grill, season with salt mix. Toward end of cook time, begin basting lightly with balsamic vinegar/oil mix. Avoid basting onto raw meat to preserve remaining extra sauce if anyone needs more.
1 batch of sauce is good for about 1 pound of meat.