| CATEGORY |
CUISINE |
TAG |
YIELD |
|
American |
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Tamari |
| 1/4 |
c |
Brown Sugar |
| 1/2 |
tb |
Chopped Garlic |
| 1/4 |
c |
Beer; (don't use any American light, use darker beer) |
| 1 |
tb |
Fresh Chopped Basil |
| 1 |
ts |
Red Savina or Habanero powder; (or Cayenne powder for any lightweights) |
INSTRUCTIONS
(note: Sugar/Tamari/Beer amounts should be adjusted for the level of
sweetness you prefer)
This is absolutely wonderful when used on a rib eye or shell, marinated at
room temp. for about an hour, then seared and cooked to *rare* over hot
coals.
It also makes a great basting sauce for Q-roasted chix. For that, I reserve
the marinade, basting during the roasting (I usually burn down hickory for
coals), and then reduce it by 1/2 to serve as a sauce for the chix. Halve
or quarter the bird and serve with the sauce drizzled over the pieces of
chicken and ears of grilled corn-on-the-cob. I'm sure I don't have to tell
y'all how to grill corn.
Posted to bbq-digest by Lloyd <lloyd2@mindspring.com> on Jun 02, 1998
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