Jim's Teriyaki Marinade And Barbecue Sauce

Recipe Ingredients

1 cup	237ml	Soy sauce
1 cup	237ml	Water
2 tablespoons	30ml	Vinegar
2 tablespoons	30ml	Brown sugar
1 teaspoon	5ml	Dry mustard
1/2 teaspoon	2.5ml	Powdered ginger
1/2 teaspoon	2.5ml	Garlic powder
1 teaspoon	5ml	Hot pepper sauce - opt'l
2 tablespoons	30ml	Corn starch

Recipe Instructions

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.

BARBECUE 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 Barbecued 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.

Source:
Judy Howle

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