Makes about 1-1/2 cups sauce

This tangy marinade can be used for shrimp, fish, chicken, pork, beef or venison.

• 1/4 cup bourbon
• 1 teaspoon minced fresh garlic
• 1/2 cup water
• 1 teaspoon Texas Pete Hot Sauce
• 1/4 cup catsup
• 1/4 cup packed brown sugar
• 2 tablespoons teriyaki sauce
• 1 teaspoon coarse-ground black pepper
• 1 teaspoon baking soda

Mix all ingredients together and marinate selected meat or seafood several hours or overnight. Use for stir-fry or grilling.

Stir Fry

Cut beef into thin strips, chicken or pork into 1-1/2-inch cubes, or peel & de-vein shrimp before marinating.

Grilling

Grill cut-up chicken, whole roasts or pork chops. OR cut boneless chicken, beef and pork into cubes. Cut cubed venison into 2x4-inch strips. Place beef, chicken, pork shrimp or venison on skewers, which have been soaked in water for 30 minutes. While grilling, turn meat often and baste with reserved marinade after each turning.

Place fish fillets in wire fish grilling basket. Grill about 10 to 12 minutes, turning fish only once.

When grilling, cooking times will vary depending upon the temperature of the grill. Times below are listed for a "hot" grill.

COOKING TIMES

• Chicken (pieces) 1 hour
• Roasts: Beef any size 2 inches thick - 45 minutes
• Pork 4 pounds - 1 to 1-1/2 hrs
• Beef skewers 5 to 7 minutes
• Chicken skewers 7 to 10 minutes
• Pork skewers 7 to 10 minutes
• Shrimp skewers 4 minutes
• Cubed Venison skewers 4 minutes
• Pork Chops 25 to 35 minutes