Recipe#25023

Title: Jim's Teriyaki Marinade And Bbq Sauce

Soar

Yield: 2 cups
 
      1 c  Soy Sauce
      1 c  Water
      2 tb Vinegar
      2 tb Brown Sugar
      1 ts Dry Mustard
    1/2 ts Powdered Ginger
    1/2 ts Garlic Powder
      1 ts Hot Pepper Sauce, opt'l
      2 tb Corn Starch
 
  Whisk together all the ingredients except the corn
  starch. Marinade the meat long enough to flavor and
  tenderize- 1 hr for young chicken breasts or fish,
  overnight for round steak and up to 5 days for some
  game cuts.
  
  BBQ and baste with the marinade. Make a slurry of the
  starch and a little water and whisk into the marinade.
  Bring to a boil, stirring as the sauce thickens. Serve
  with the BBQ'd meat.
  
  Real garlic and ginger only improves this dish. The
  amount of pepper sauce can be varied from mild to
  fiery. You can substitute wine, sherry, orange or
  pineapple juice for some or all of the water to vary
  the flavor. Pineapple juice has an enzyme that
  provides additional tenderizing power to the vinegar
  and mustard.