Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Tamari |
| ¼ cup | Brown Sugar |
| ½ tablespoon | Chopped Garlic |
| ¼ cup | Beer; (don't use any American light, use darker beer) |
| 1 tablespoon | Fresh Chopped Basil |
| 1 teaspoon | Red Savina or Habanero powder; (or Cayenne powder for any lightweights) |
(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 ½ 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@...> on Jun 02, 1998