Beck - "Spanish Red Wine.....after all I am spanish"...golly you Spanish!....forgot about it as you did mentioned once, though you are Australian becuz of you @mail addy. "meat well cooked yet still tender.." tenderlizer always help but I always tell people they are eating chemical that makes their digestive system tender too and in no time, when they drink cold drinks, the stomach and intestine lining and walls are going to crack. If you thing hammering the steak (like Mike Sirlion part) with a malet, its not a smart move too as you are eating bruised meat and blue black protien...LOL!!! So what you do, hee! x2...slow and easy on over just the right heat temperature of the charcoal. This makes the inside cook just right with the juice staying wet and outside to 'burn' nice, great texture and tasty. If all this is too much....settle for the minute (sp?)...they are always tender...somewhat. Woah!....Mike, you look good and my mouth is watering so much soon to flood this thread ;-) "...water in CHINA runs upside down too"...careful, don't drink to much or you do think upside down too! "RUN FOR THE HILLS"...swim for the hills you mean?....and comoflage yourself with corals and anemone!..LOL! Mike - "Mike, who LOVES anything that's either very hot or very sweet."..how does tasting yourself feels eh!? If not good enough, get marinated in 1/3 Kraft Original BBQ sauce and 2/3 of Japanese eel sauce...skip the A1 BBQ sauce. You lucky fellow Mike!...you gonna get licked.."t's going to be a pleasure licking the sauce off when I'm done wink"..wink somemore, WOW! "Well that sounds pretty good too. wink back "...now what does you mean by "pretty good"!? Beck, Mike owe yuo an explaination....LOL! Bill