Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     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)

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.