So this is how a friend told me to do it…

marinade some meat in soy and picapeppa sauce for a few days.

Then create a glaze/marinade out of the following:

wine
ketchup or tomatoe paste and vinegar
molassis
honey dijon mustard
sliced up onion and garlic
lots of crushed pepper and some salt
and whatever spices suite your fancy

The base is wine/ketchup/molassis. You can do 1/3 each if you like it sweet. Less molassis if you want to make it less sweet. I am trying tomatoe paste and vinegar and less molassis today to see what that does.

Let the meat marinade in the glaze/marinade for a few more days

Grill till rare and chow down.