Anonymous Tue May 23 19:33:17 2006

1/4 cup tamari

1/4 cup brown sugar

1/2 tablespoon chopped garlic

1/4 cup beer (use darker beer)

1 tablespoon fresh chopped basil

1 teaspoon red savina or habanero powder

(or cayenne powder for any lightweights)

This is absolutely wonderful when used on a rib eye or shell steak, marinated at room

temperature for about an hour, then seared and cooked to rare over hot coals. It also

makes a great basting sauce for smoked chickens. For that, I reserve the marinade,

basting during smoking and then reduce it by 1/2 to serve as a sauce for the chickens.

Halve or quarter the bird and serve with the sauce drizzled over the pieces of chicken and

ears of grilled corn-on-the-cob. Posted to the BBQ List on 3 June, 1998 by

Fishacue@aol.com Note: Sugar/Tamari/Beer amounts should be adjusted for the level of

sweetness you prefer.