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.
