Mix the spices in a bowl. Store covered in a cool place.

3/8 cup maple sugar

1/8 cup allspice

1/4 onion powder

2 tablespoons salt

2 teaspoons ground nutmeg

2 teaspoons cinnamon

2 teaspoons ground thyme

Recipe adapted from: Smoke & Spice by Cheryl and Bill Jamison

Combine the white wine, olive oil, lemon juice, parsley, rosemary, bay leaves, onion, garlic , sal, and pepper in a small bowl and whisk to mix. Use this marinade within an hour of preparing.

1/2 cup dry white wine

1/4 cup extra-virgin olive oil

3 tablespoons lemon juice

3 tablespoons chopped flat-leaf parsley

1 tablespoon dried rosemary

2 bay leaves

1/2 medium-size onion, thinly sliced

2 gloves garlic, thinly sliced

2 teaspoons salt

1/2 teaspoon black pepper

Recipe adapted from: The Barbeque Bible by Steven Raichlen