Combine minced garlic, teriyaki sauce, ketchup,

lemon juice and red pepper to make marinade. With

a sharp knife, make 12 small cuts 1/2in deep in fat

surface of roast. Insert slivers of garlic into cuts.

Stud remaining surface with whole cloves. Put roast

into gallon zip-lock and pour in marinade. Double

bag and place in cooler overnight. Preheat Dutch

oven to 325. Place roast on pie pan fat side up and

put into oven. Cook 1 1/2 hours. Heat apricot

preserves until melted in small pot. Add 1/2 of

marinade and brush roast every 10 minutes for 30

minutes. Remove from oven and serve.

PORK TENDERLOIN MARINADE

/2 cups teriyaki sauce

/4 cups olive oil

tbs light Karo syrup

tsp ginger

tsp hot mustard

Mix ingredients well in small pot. Place meat and

marinade in double gallon zip-lock and put in cooler

overnight. Cook slowly over grill 9or cook in smoker

adding left over marinade to water pan.

CHEROKEE HAM HOCKS

lbs dry lima beans

cans whole corn

onions, quartered

tbs melted bacon grease

pieces smoked ham hocks

qt water

Soak beans in water in large pot 3-4 hours. Drain

and reserve. Bring 3qts water to boil in large pot

and then add soaked beans. Cook at moderate boil

for 10 minutes then add corn, ham hocks, and

onions. Salt and pepper to taste. Reduce heat and

cook for 1 hour on a low heat.

MARINADE FOR PORK CHOPS

oz serrano chilies

tbs rosemary

tbs basil

tbs thyme

tbs parsley flakes

tbs mustard seed

/4 cups lime juice

tbs orange juice

tsp salt

tbs white vinegar

At home, puree all ingredients in blender. At camp,

place chops in double gallon zip-lock with marinade

and let set in cooler overnight. Grill chops on coals.

The Geezer Cookbook

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Dwayne Pritchett