Use half of the mix to marinade a pork tenderloin, or 2 inch
wide strips of pork loin roast, or chicken breasts or boneless
skinless thighs for 24 hours. Grill the meat using the reserved
marinade to baste frequently and creat thick crust of marinade.
Grill indirectly (opposite of burner that is turned on) except for
last 15 minutes to avoid burning the sweet marinade.