Combine oil, Worcestershire, soy, lemon juice, garlic and mustard. Marinate meat in sauce in refrigerator for 24 hours, turning several times. Remove from refrigerator 2 hours before grilling. Grill over medium heat about 15 to 20 minutes on each side, brushing frequently with marinade.

Place the pork chops in a glass dish or plastic bag. Mix together remaining ingredients and pour over chops. Refrigerate for 2 to 4 hours (no more than 4 or all you'll taste is soy sauce). Turn chops from time to time. Grill chops over hot coals in a covered cooker for 3 to 4 minutes per side. Then stand the chops up on their chine bones, cover the cooker and grill for exactly 14 minutes. That's it! Pork chops to perfection. Serves 4 to 6. NOTE: The marinade may be saved in the refrigerator for 1 more batch of chops.

In a bowl, combine the first seven ingredients; mix well. Shape into four patties. Grill until juices run clear. Serve on buns.

Soak the wood chips for 2 hours, drain.

Prepare a slow charcoal fire in a covered grill and arrange 1/2 of the wood chips on the coals.

Combine the dry ingredients for the rub except the vinegar. Brush the brisket with the vinegar and thoroughly coat the meat with the rub.

Place the brisket on the grill, fat side up, over a drip pan. Close the lid and smoke for 2 1/2 to 3 hours, adding more soaked wood chips as needed.

To make the sauce, sauté the onion and garlic in a little of the oil until soft. Add the remaining ingredients and simmer for 30 minutes. Generously brush the brisket with the sauce a couple of times during the last 1 to 1/2 hours of cooking. Keep the sauce warm and add additional catsup to achieve the desired consistency. To serve, cut the brisket across the grain and serve with the sauce on the side.

8 small swordfish steaks
1/2 cup safflower oil
1/3 cup soy sauce
1/4 cup fresh lemon juice
2 tsp. grated lemon peel
1 large garlic clove, crushed
1/2 cup sweet butter, softened
2 Tbsp. chopped parsley
1 Tbsp. chopped scallions
4 Tbsp. fresh lemon juice
oil, for brushing grill
lemon slices for garnish

Pierce fish with fork. Prepare marinade by mixing together safflower oil, soy sauce, 1/4 cup lemon juice, lemon peel and garlic.

Place fish in single layer in Pyrex dish and marinate in above mixture in refrigerator for 2 hours or longer.

Mix softened butter with parsley, scallions and 4 tablespoons lemon juice. Place in small dish; cover with plastic wrap and refrigerate until serving time.

Brush oil on broiler pan or outdoor grill. Brush fish with remaining marinade and broil or grill, turning once. (Only on outdoor grill. It is not necessary to turn for indoor broiler. Do, however, check broiler temperature for burning.) Broil or grill fish for a total of 9 minutes for a 1-inch thick slice. Place fish on serving plate and garnish with lemon slices.