Stir all ingredients together in a medium bowl. Apply the sauce with a small string "mop" for barbecue, or with a pastry brush. Variations: Substitute stock for the beer, or inexpensive dry wine (red for the meat or white for the poultry or fish). Yield: 2 to 3 cups Formatted by email@example.com Recipe by: DEAN FEARING SHOW #HE1A02 Posted to MC-Recipe Digest V1 #789 by Sue
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|Serving Size: 1 Serving (260g)|
|Recipe Makes: 2|
|Calories from Fat: 246 (72%)|
|Amt Per Serving||% DV|
|Total Fat 27.3g||36 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 17.2g|
|Polyunsanturated Fat 7.7g|
|Cholesterol 0mg||0 %|
|Sodium 92.5mg||3 %|
|Potassium 171.8mg||5 %|
|Total Carbohydrate 11.8g||3 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 11.3g|
|Protein 1.4g||2 %|
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Calories per serving: 344
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