John Stocker’s Marinated Sirloin circa 1968

Classic for the Bar-B-Que. Seriously, we never had a better steak than this!

John Stocker’s Marinated Sirloin
Ingredients
Lg. Sirloin steaks
1 bottle Teriyaki marinade
1 lb. salted butter
1 bottle Sauce Diable’ (no longer sold, see recipe below)
Lemon-pepper

Remove the acid from the sirloin with a paper towel. Pierce the meat with a fork and apply the lemon-pepper. Melt the butter and stir in the remaining ingredients and pour over the meat. Marinate in the refrigerator for 4-5 hours, turning every hour.

Grill to rare, medium-rare.

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Karl Ratzsch’s Sauerbraten

One of the most celebrated Sauerbraten in Milwaukee, the recipe was published in 1983 in the Milwaukee Sentinel.

Karl Ratzsch’s Sauerbraten
4 lbs. beef (rump, chuck or sirloin)
1 tbsp. salt
1 c. red wine vinegar
1 c. white wine vinegar
2 c. cold water
1 onion, sliced
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