Filipino BBQ Pork-on-a-Stick

6 lbs pork butt or pork shoulder, sliced to approximately 1-inch wide and 1/4-inch thick We use venison and that is GREAT as well.
2 cups garlic, minced
2 liters 7-up
2 tbsps ground black pepper
4 cups soy sauce
6 cups brown sugar
100 pieces skewers

Procedure

If using bamboo skewers, soak for about 30 minutes to prevent from burning during grilling.

Wash pork strips well, drain and place in a deep bowl. Please, please, do not trim the fat off the meat. Fat is good in this recipe.

In another bowl, combine 7-up, soy sauce, brown sugar, black pepper, garlic. Pour liquid mixture over pork strips. Mix well to incorporate. Allow to marinate in the refrigerator for at least overnight or if possible, 2 days for best flavor. The amount of marinade in this recipe allows the meat to be fully covered and turning meat in the mixture during the marinating time is not necessary.

In a bowl, combine remaining 1 cup of oyster sauce, banana catsup and sesame oil.

Thread 2 to 3 meat slices into each skewer. Over hot coals, grill meat for about 1 minute each side.

Kim's Baked French toast

Mix Together:
1 C. milk
3 eggs

Mix together & place evenly in jelly roll pan
1/2 c. oleo, melted
2/3 c. brown sugar
1/2 t. cinnamon

Dip french bread slices (or Texas Toast) in egg mixture and lay on top of carmel mix. Let set overnight. Bake at 350 degrees for 25 minutes. Invert immediately.