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Published on 05/25/2006 12:19 pm   (Last Updated 05/25/2006 2:14 pm)
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Gryphon Wings, Flank Steak and Glazed Spotted Owl
By Lightning Striker
and the Diving Headers
A historic full plate of soccer is planned for Saturday at the National Sports Center and I have planned special items on my grill for the occasion. Minnesota Lightning hosting the London Gryphon has inspired recipes for gryphon wings and flank steak. While a traveling Timbers supporter will be offering a spotted owl direct from the old growth Cascadian forest upon return to former stomping ground.
What's a Gryphon you ask?
Spotted Owl: Baked, Boiled or Fried

What is a Gryphon?:
This  fantastic creature is a combination of the two noblest creatures of their elements, the lion, of land, and the eagle, of air. (image source)

Grilled Gryphon Wings and Flank Steak


1/2 cup teriyaki sauce
1 cup oyster sauce
1/4 cup soy sauce
1/4 cup ketchup
2 tablespoons garlic powder
1/4 cup gin
2 dashes liquid smoke flavoring
1/2 cup white sugar
1 1/2 pounds chicken wings, separated at joints, tips discarded
1/4 cup honey

1. In a large bowl, mix the teriyaki sauce, oyster sauce, soy sauce, ketchup, garlic powder, gin, liquid smoke, and sugar. Place the chicken wings in the bowl, cover, and marinate in the refrigerator 8 hours or overnight.
2. Preheat the grill for low heat.
3. Lightly oil the grill grate. Arrange chicken on the grill, and discard the marinade. Grill the chicken wings on one side for 20 minutes, then turn and brush with honey. Continue grilling 25 minutes, or until juices run clear.

London Broil: From Wikipedia, the free encyclopedia

London Broil is a beef-based food dish that involves cooking flank or round steak close to a cooking sauce by way of broiling or grilling.

The cut of meat traditionally used is flank steak, which is a large section of lean muscle. Top Round Roast/Steak is also a commonly used cut. Because the muscle fibers run the entire length of the cut, the meat can be tough if not tenderized via scoring, pounding, or marinating.

The preparation of London Broil typically involves marinating the meat for several hours followed by heating in an oven broiler or outdoor grill. In both heating methods the meat is placed approximately three inches from a direct heat source and turned several times to promote even cooking and avoid burning. It is commonly served in thin slices, cut across the grain.

Despite its name, this is entirely an American invention—no English dish even closely resembles this.[citation needed


From The Best Little Marinades Cookbook (Canada, UK), by Karen Adler.


1 quart Coca-Cola
2 cups oil
2 cups vinegar
6 cloves garlic
Salt and pepper to taste
Combine all of the ingredients in a glass jar. Mix well and store in the refrigerator.
Yield: Makes 2 quarts
Marinade recipe snipped from:


(back by popular demand from June 2004 tailgate bbq)

Cobble together: (Allison A. will be bringing this fresh foul directly from the Cascades for her visit back to the Minnesota for the match)

1/2 cup raspberry jelly
1 dollop horseradish mustard
spotted owl
fresh raspberry

Grill spotted owl turning frequently and basting with raspberry horseradish mix until juices run clear and done in the thickest part.

Serve with fresh raspberrys and a berry weiss  or wheat beer.

To finish off such a fine feast special supporter suds includes:


Inspired by: Black Cloud Oatmeal Stout
An Oatmeal Stout brewed by Crown City Brewery in California, United States

Bon Apetite

Lightning Striker is Blue Sky Soccer's tailgate specialist, in addition to being a player, fan and referee. He may be reached at

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