Ingredients
1/2 Cup Honey
1/2 Cup Dijon Mustard (Not Pub Style)
1/4 Cup Worchestershire Sauce Containing Tamarind
1 TSP Liquid Smoke
1/2 Tsp Cumin
1/2 Tsp Chili Powder
1/2 Tsp Paprika
1/2 Tsp Lawry’s Seasoned Salt
1/2 Tsp Sea Salt
1/2 Tsp Black Pepper
1/2 Tsp Garlic Powder
1/2 Tsp Onion Powder
Preparation
Combine All wet ingredients together in a large bowl. You will add the meat right to this bowl, so oversize it a little to allow for this. Once thouroughly mixed, add all dry ingredients and mix well. Add Protein of your choice and marinate overnight. I like to make kebobs and grill them, but this will work as a glaze as well. Remove all spices except salts and add ginger for a perfect fish sauce, add apple cider for pork, add a fistful of dried herbs for poultry like turkey or game fowl. The liquids provide a good protein base for a variety of food opputunities.
