Jim's Teriyaki Marinade & BBQ Sauce

      1 c  Soy Sauce                         1/2 ts Powdered Ginger
      1 c  Water                             1/2 ts Garlic Powder
      2 tb Vinegar                             1 ts Hot Pepper Sauce, opt'l
      2 tb Brown Sugar                         2 tb Corn Starch
      1 ts Dry Mustard

  Whisk together all the ingredients except the corn starch. Marinade the
  meat long enough to flavor and tenderize- 1 hr for young chicken breasts or
  fish, overnight for round steak and up to 5 days for some game cuts.

  BBQ and baste with the marinade. Make a slurry of the starch and a little
  water and whisk into the marinade. Bring to a boil, stirring as the sauce
  thickens. Serve with the BBQ'd meat.

  Real garlic and ginger only improves this dish. The amount of pepper sauce
  can be varied from mild to fiery. You can substitute wine, sherry, orange
  or pineapple juice for some or all of the water to vary the flavor.
  Pineapple juice has an enzyme that provides additional tenderizing power to
  the vinegar and mustard.