Bill's sweet beer marinade

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

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