Teriyaki Steak

2 to 4 1/2 pounds top round steak, cut 1/8 inch thick
paprika
ginger
nutmeg
brown sugar
20-ounce bottle Teriyaki sauce
1/2 cup soy sauce
1/2 cup water
onion powder

Cover the bottom of a 9x13 pan with paprika.  Sprinkle 1/2 to 2/3 as much ginger and nutmeg.  Lay steak evenly across the spices.  Cover with lots of brown sugar.  Pour Teriyaki sauce over meat.  Mix soy sauce, water and onion powder and pour over Teriyaki sauce.  Marinate overnight.


Grill on medium heat for 3 to 5 minutes. 


[This is a secret recipe from Uncle Rick.  Don't ask him for more accurate measurements because Mom was not supposed to pass it on.]

Kalua Pork

6 pound pork shoulder (also called pork butt)
1 tablespoon liquid smoke
1 1/2 tablespoon kosher salt (or 1 tablespoon table salt)

If your pork shoulder is significantly smaller or larger than 6 pounds, adjust the amounts of liquid smoke and salt accordingly.


Rub the liquid smoke and salt into the pork and cook on low in a crock pot for 16-18 hours. I start it the night before and it's ready for a midday to evening meal. An hour or so before serving, take out any bones and shred the pork and put it back in its juices. The meat will soak in most of its juice. You could also do it in the oven on a low temperature - maybe 225-250 degrees for the same amount of time. If it cooks too long, it will still taste good, but will be a little 'mushier'.


One note of caution: The first time that I did this was for Riley's 1st birthday and we woke up in the middle of the night because the smell was so strong, and rather unpleasant. When we found out it was the pork, the smell didn't seem as bad, but I now I cook it in the garage. 


Serve in tacos, on buns with barbecue sauce, etc. Leftovers freeze and reheat well.