½ cup oil
¼ cup soy sauce
4 teaspoons Worcestershire sauce
2 tablespoons wine vinegar
2 teaspoons dry mustard
¾ teaspoon salt
1 teaspoon coarse fresh pepper
½ teaspoon dried parsley flakes
1 clove garlic, crushed
2 tablespoons fresh lemon juice
2 to 3 pounds London broil
Meat tenderizer
Combine all ingredients (except meat and tenderizer), and stir. Put ¼ to ½ of the mixture in a plastic bag with meat to marinate 6 to 8 hours or overnight. Reserve remaining mixture for sauce. Remove meat from marinade; discard used marinade. Sprinkle meat with tenderizer. Grill immediately. Heat reserved sauce to a boil before serving.
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Five decades since boyhood summers at White Lake, a writer returns to see what time has changed — and what the water remembers.
At both the turn of the century and today, Beaufort’s waterfront has attracted a hum of commerce and community. At its heart, a historic avenue tells that history, from the stately double-porched homes to the sound of ships announcing their arrival at port.
Grab your goggles and dive into historic pools and nostalgic swimming holes, where cool relief and summer traditions have stood the test of time.
The smoky signature on our summer dinners isn’t the only lingering effect of an evening spent around the grates.
