Preparation:
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.
Note: Sugar/Tamari/Beer amounts should be adjusted for the level of sweetness you prefer. |
