If you want this receipe, you really need to know the history. Years ago, I worked sells in BR. Every now and then, we divided the salesmen into two groups. If group A outsold group B, then group A ate steak and potatoes. Group B would get beans and sausage. The guy that did the cooking was unreal. The sausage and beans were SO GOOD, that the steak and tater winners usually would share with a "loser" if the loser would share theirs. I "begged" for the receipe. Finally, I got it but was not to share it. Thirty years have passed. That gentleman has passed on. So, I don't feel like I am breaking my word. This friend also worked all of the LSU ballgames. He did love his TIGERS. I would see him on the field every game. He always stood where the visiting team comes out. One day, I read where the Tiger football team were to eat, I think after the spring game under Saban. Winning team was to eat steak, losers ate sausage and beans. I KNEW where that came from......so here goes......in his honor, I'm sure. USE GOOD CUTS OF MEAT---SERLOIN--RIBEYES--T-BONE Cover lightly with: 1) Tony's Chaehere's 2) Garlic powder 3) Your favorite meat tenderizer (not salt) 4) Do both sides like this and rub it in well 5) Place in pan MIX: 1) One large bottle of Italian dressing 2) One small bottle of Worcestershire sauce 3) 6 oz of Coke-a-cola 4) Approximately one cup of red wine....Optional I double or triple the mix according to how many steaks I am grilling. I want them all covered for 24 hours. COVER STEAKS AND REFRIGERATE FOR 24 HOURS I always use charcoal fire. You will want the charcoal to burn for a while to be sure they are well lit, but you will want the charcoal to still have pretty good flames when you start. ALWAYS USE TONGS---"NEVER" A FORK!!! Using the tongs, put a steak on for 30-45 seconds. It will flame up and look like it is burning up. Using tongs, pick up steak and return to pan holding the marinade.(place remaining steaks in separate pan so that the hot steak will be free to draw in the marinade.) It will sizzle immediately. The hot steak is drawing up those marinated juices. After 3-5 seconds, return to fire with the opposite side up. 30-45 seconds later, return to marinade. THREE TO FOUR trips like this does the job. Not bloody rare or anything. Just tender, juicy, and lip smacking good. If you have someone there, who will not at least try a "BITE" because it hasn't been on long enough-----------BURN the son of a gun....They probably don't throw away kitchen matches. They eat them!!!! If you try this, please let me know by pm or on this forum, how it turned out. Hot french bread with garlic spread, green salad, and baked potatoe and you might not eat for two days!!!!
Sounds good, although I have to say . . . I never marinate meat for more than 3 or 4 hours. Plenty of flavor soaks in and I think it makes the steak a little more tender than a long marinade.
24 may be a little long. I usually prepare it one evening in order to have it "ready" for 12:00/1:00 the next day.:thumb:
That's an interesting technique, Col. I'll definitely have to try that! How about that sausage and beans recipe!??!
Believe it or not, they have a den like thing right next to Tiger Stadium. Just cut off a chunk and run like hell. Be careful. That thing is QUICK AND MEAN. It seems to upset the natives too, so I would be real careful if I were you.:hihi:
