Shelly's Recipe

TERIYAKI MARINADE

Category: Sauces, Marinades, Spices, Glazes and Rubs

1/3 cup of soy sauce or tamari
1/3 cup of molasses
1/3 cup of saki (dry white wine will do)
1 tsp cayenne or chili powder, depending on how hot you want it.
2-3 garlic cloves, chopped and crushed
2 tbsp of ground ginger (use fresh if you like)
1 tbsp dried mustard powder
1 tsp fresh rosemary
1 tbsp canola oil
Put all ingredients in a blender and liquify.

Refrigerate marinade before using so the flavors meld. If you can't wait, let the marinade sit at room temperature for as long as you can.

Pour marinade over the chicken, pork or beef and let sit for a day or so.

When grilling, baste the meat every time you turn it.

Pineapple juice may be substituted for the wine, and you can also add your favorite spices & herbs. Makes enough for 10 lbs of meat