Category Archives: Classic Recipes

W. David Griggs’ Pork BBQ Hash

Sent to us from W. David Griggs of Alcolu, South Carolina; this recipe is dedicated to Boots Varner (“made my first hash under his hand”).

* 3-4 lbs pork boston butt
* 1 lb chicken livers
* 5 medium potatoes
* 3 medium onions
* 1 bottle (24 oz) ketchup
* 1/4 cup prepared mustard
* 1/8 cup cider vinegar
* 1/4 cup brown sugar
* 8 cups water
* salt & pepper to taste

“You can cook the butt along with your hog, or add it, liver, potato, and onion to a pot and just cover with water, simmer for 30 minutes. Drain and cool.

Run all through a meat grinder. Add remaining ingredients and simmer 1 hr or till thickened and cooked through, stirring often. Thin with water. Should be the consistency of thick spaghetti sauce – one good spoonful should cover your serving of rice completely without dripping onto the plate – mmmm”.

London Broil

The mystery of how to grill a London Broil and maintain a fair amount of tenderness has been discovered!

London Broil although quite delicious is often difficult to grill successfully. The secret is in a powder packet product called – “Lawry’s Tenderizing Beef Marinade”, this can usually be purchased at most super markets. Follow the instructions carefully. It is especially important to tenderize each side for no more than 15 minutes. The tenderizing agent can make the surface jellied and too “tender”.

* 1 (1 to 1.5 – pound) London Broil roast.
* Packet Lawry’s Tenderizing Beef Marinade
* 1/2 to 1 Teaspoon Garlic Powder
* 1/2 to 1 Teaspoon Onion Powder
* 1/2 Teaspoon Italian Seasoning
* 1/4 to 1/2 teaspoon Freshly ground Black Pepper

Combine the packet contents with 2/3 cup water, add a portion of beer or dry sherry for an elegant whisp of old world meat stew flavor.

Pierce the meat with a fork, all over both surfaces. Follow the packet instructions of marinating the cut for no more than 15 minutes. I usually marinate each side for 15 minutes each – even though Lawry’s recommends no more than 15 minutes total.

The next step is to boost the flavor of the powder packet even further by seasoning the cut just before you lay it on the grill.

First side: Sprinkle with a liberal amount of Onion Powder. Top with Italian seasoning and place on the grill.

Turn the London Broil at anywhere from 5 minutes (for a hot grill) to 10 minutes (medium hot grill).

Use your own judgment on cooking times. Better yet, use a meat thermometer. Final temp should be above 145 degrees (Fahrenheit).

Second side: Lay on the Garlic Powder, and then grind on a good quantity of fresh ground Pepper.

At 5 minutes check your temperature, and remove when done (might need another 5-10 minutes) medium rare done should be above 145 degrees in the center or fattest portion.

Slice diagonally (against the grain of the meat) after about a 5-10 minute cool down (covered with foil or a plate).

That London Broil should be as tender as a rare prime rib and twice as tasty.

Mr. J’s Smoked Round Rib Eye

This one was a special treat, enjoyed on an unusually sunny day in South San Francisco at the home of David Lake. Dave as you probably all know is the Northern California Meco Superstar, preferring to cook on a gift box shaped Meco with one of those “adjustable height grills” on it.

* 1 (3 to 3.5 – pound) round rib eye or any medium sized rolled roast.
* 2-3 Tablespoons of Teriyaki sauce (use the sweet and sticky kind)
* Garlic Powder
* Onion Powder
* Pizza Topping or Italian Seasoning blend
* Seasoned Pepper (I prefer Laurie’s – You just can’t beat it.)

Now its real simple to prepare. Just coat the cut of meat with the Teriyaki sauce, so it is nicely glazed. Wait a few minutes, for a slight absorption of the sauce. Then coat evenly on both sides with onion and garlic powder. Wait a few minutes once again, for the powders to soak into the Teriyaki. Liberally shake on the seasoned pepper and load on the pizza seasoning, at least until it starts to fall off the sides. Cover in a glass dish and marinate over night.

Prepare your smoker early in the morning. Soak the wood chips and prepare your water pan per your usual routine. If you like, add beer or wine to your water pan. I used a 40 ouncer of Miller High Life (because it is a very aromatic beer), and Dave threw in some old red wine (wine that he couldn’t trick his friend’s wives and girlfriends into drinking). I also chopped up a large yellow onion. The total cooking time for the cut was about 6 hours to bring it to 160 for medium or to 170 degrees for well done, a tender pink middle and slightly dry tips and outer top showed me it was ready.

Homestyle Southwest Skillet

Great for camping and cooking around the campfire. This is a twenty minute excursion into a delicious pasta and ground beef medley.

Makes 4 servings

1 pound ground beef
1/2 cup chopped onion
1 teaspoon chili powder
1 – 1/3 cups water
3/4 cup milk
3 tablespoons margarine or butter
1 (5.8 ounce) package of PASTA RONI Creamy Garlic Flavor
1 cup thick and chunky salsa
1/2 cup frozen whole kernel corn
1/2 cup (2-ounces) shredded Mexican cheese blend

In a large skillet, brown ground beef with onion and chili powder. Remove from pain to drain; set aside.

In same skillet, bring water, milk, margarine, pasta and Special Seasonings (from PASTA RONI package) to a boil. Reduce heat to medium-low. Gently boil uncovered 6 minutes, stirring occasionally.

Return Beef to skillet. Stir in salsa and corn; return to boil. Cook an additional 1 to 2 minutes or until pasta is slightly firm. Combine cheese with Topping; sprinkle over top before serving hot.

Filet Mignon with Roasted Red Chile Salsa

Makes 4 steaks

It is difficult to describe how good these filets are. If you are a fan of this cut, you must try this method of cooking and then enjoy the insane melding of flavors it presents.


4 medium Filet Mignons
4 cloves garlic
1 chopped onion
5 small to medium tomatoes, charred in a hot broiler
Tbsp. chicken broth

3 dried red chillies, toasted (when they puff up they are done). You will know they are done when the smell of chocolate or coffee rises from them. Allow to cool before removing seeds

Salt and pepper to taste
2 Tbsp. brown sugar
1 tsp. cilantro, chopped lightly
Queso Blanco, or any crumbly cheese from Mexico
4 Tbsp. Avocado relish


Add the broiled tomatoes and the onion into a blender or mixing bowl. Add chicken stock to baking pan to scrape up the flavor and the tomato bits. Add those scrapings and juice to the blender. Remove the seeds from the red chilies and add to the blender. Puree for 30 seconds until smooth yet still thick.

Season with sea salt and freshly ground pepper all sides of each Filet Mignon. Heat a skillet until a drop of peanut oil can barely stay around without vaporizing. Add the steaks. Sear each on high flame or temperature until brown. About 2 minutes per side. Remove from skillet to plate.

In the now empty skillet, add the puree of tomatoes, onions and chilies. Lightly cook on medium heat. Add 1/4 tsp. salt and 1/8 tsp. pepper. Add 2 Tbsp. brown sugar and 1 tsp. cilantro. Put the Filet mignons back into the skillet. Cover with sauce. Cook five more minutes on medium heat for medium rare, or less for rare.

Plate the steaks. Top with sauce from skillet. Add a dollop of Avocado relish to the center top of each steak. Grate or crumble Queso Blanco on and around. Serve immediately.

Inspired by: A hot summer weekend in Mason, Ohio

From the Classic Recipe Box

Onion Juice based Marinade
makes any Steak Tender and Sweet!

This recipe comes to us from a buddy in Japan. It is so crazy and so simple that you will not believe how good and tender any steak can be.

In Six easy steps you will have the tenderest steak you have ever cut into — if you even have to cut into it. You will probably be able to eat it with just a FORK!

  • 1-Steak.
  • 1 Large Yellow Onion
  • 1/8 Teaspoons Ground Pepper
  • 1/4 Teaspoons Salt

Step 1
Salt and pepper both sides of your steak. Press the salt and pepper hard into the surface of the meat.
Onion Juice Steak
Add salt and pepper – press down into meat.

Step 2
Quarter a half of a sweet large yellow onion.
Onion Juice Steak
Quarter the onion.

Step 3
Puree to a pulpy sauce in a food processor or mini-chopper.
Onion Juice Steak
Add onions to the mini-chopper.

Onion Juice Steak
Chop into pulp.

Onion Juice Steak
Puree into fine chunks, pulpy but not completely into juice.

Step 4
Toss the steak and onion juice and pulp in a plastic Zip-loc style bag.

Onion Juice Steak
Drop the steak into a Zip-loc style bag.

Onion Juice Steak
Add the pureed onions to the steak.

Onion Juice Steak
Press down and clear the bag of excess air.

Onion Juice Steak
Coat both sides of the steak with the onion juice.

Onion Juice Steak
Store the steak coated in the onion juice in the fridge.

Step 5
Marinate for less than 1 hour and grill as usual.

Step 6
Throw away your steak knife and cut it with just a fork. ENJOY!