TZUTC: -0700   
   MSGID: 34404.fidonet_cooking@1:105/500 2d5c0e84   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Jim Weller's Teriyaki Marinade And Bbq Sauce   
    Categories: Sauces   
         Yield: 2 Cups   
       
         1 c  Soy sauce   
         1 c  Water   
         2 tb Vinegar   
         2 tb Brown sugar   
         1 ts Dry mustard   
         1 cl Garlic; crushed   
       1/2 ts Powdered ginger   
         1 ts Hot pepper sauce (optional)   
         2 tb Corn starch   
       
     Whisk together all the ingredients except the corn starch. Marinate   
     the meat long enough to flavor and tenderize--an hour for chicken or   
     fish, overnight for round steak, and up to 5 days for some game cuts.   
     Barbecue and baste with the marinade. Make a sluny 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. Wine, sherry,   
     orange, or pineapple juice can be substituted for some or all of the   
     water to vary the flavor of this sauce. Pineapple juice has an enzyme   
     that provides additional tenderizing power to the vinegar and mustard.   
        
     Recipe by Jim Weller   
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
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