A spicy, tangy marinade and grill sauce that adds a zesty Asian kick to both chicken and beef.

Ingredients

• 1 stephen ceideburg
• 2 t brown sugar
• 2 t red wine vinegar 1 c ketchup
• 1/2 to 1 teaspoon chinese hot
• -mustard
• 1 lg garlic clove,minced 1 t soy sauce
• 1 to 3 teaspoons asian chile
• -paste wi,th garlic

Directions

1. Combine all ingredients except chile paste in a small saucepan.
2. Bring
3. to a boil, then turn off heat. Stir in chile paste. Makes 1 1/4 cups. To use: Brush on chicken, beef or pork while grilling.