|
Post by BBQ Butcher on Dec 28, 2005 8:48:20 GMT -5
This is just one of MANY great recipes from Paul Kirk. This also works great as a marinade.
1-cup beer allowed to go flat (I never do) 1/2-cup bbq sauce of choice (not mustard based) 1/2-cup soy sauce (or Mr. Yoshida's Sauce) 1/4-cup worchestershire sauce 1-Tbl. granulated cane sugar 1-Tbl. finely gnd. blk.pep. 1-tsp. non-iodized salt
Combine all ingredients in a medium sized non-reactive saucepan over medium heat and simmer for 15 min. stirring until well combined.
Use the baste warm or at room temp. Can also be used for marinading or injecting.
|
|