Instructions: (Note: Sugar/Tamari/Beer amounts should be adjusted for the level of sweetness you prefer)

This is absolutely wonderful when used on a rib eye or shell, marinated at room temp. for about an hour, then seared and cooked to
*rare* over hot coals.

It also makes a great basting sauce for Q-roasted chix. For that, I reserve the marinade, basting during the roasting (I usually burn down hickory for coals), and then reduce it by 1/2 to serve as a sauce for the chix. Halve or quarter the bird and serve with the sauce drizzled over the pieces of chicken and ears of grilled corn-on-the-cob. Im sure I dont have to tell yall how to grill corn.

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