1) Mix the tobasco, chilli powder, salt and brown sugar together in a large dish. Gradually stir in the Worcestershire sauce, tomato ketchup, vinegar and water. 2) Add the cutlets and turn to coat thoroughly. Leave to marinate for 4 hours. 3) Transfer the cutlets to a grill rack and brush with the marinade. 4) Cook under a preheated hot grill for 5-10 minutes on each side, depending on the thickness of the cutlets, basting frequently with the marinade. 5) Alternatively cook on a hot barbecue basting frequently.