Bringing Steaks of soldiers

"Holy Catfish!", said Harvey Gough, and the only reason why I use this quotation is because it is one of the few as possible. The Texas 71 native years has this that used to be called "colourful vocabulary", but I do not think that same Crayola may be a part of his words justice.

But never mind catfish; Gough wants to talk about steak. After all, he has helped 32,000 cooked in the past 10 years, most of them to U.S. troops overseas. This is what the Group of charities based in Dallas, he founded: Gough calls it, the Mission of the team of Steak.

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Gough (pronounced "goff") is a good cook? "What kind of question [unprintable adjective] is which?" he bristles.

OK, OK, he spent much of the past 50 years as a restaurateur, slinging burgers, so Gough can work without a doubt a grill. And he knows something about the army too, after more than three decades in the Texas Army National Guard.

The experience of the latter left Gough with many contacts VIP (knowledge include some former President who is a native of the Lone Star State), and he does not hesitate to call one of them. In fact, just after the attacks of du 11 11 September, Gough, now of the army, said that he was on the phone with a member named Tommy Franks to ask what he could do to help, because as Gough likes to say, "not free freedom." The General was naturally occupied and hung up on Gough.

The man is nothing if not persistent, and he kept the appeal. Finally, it strikes on a plan to make steaks of soldiers. That message got through.

Gough plowed up by tons of Red Ribbon (which means dealing with all kinds of beings lesser Gough designates as "swampers" and "dog thieves") to finally get the green light. Travailler work with military brass, said Gough, is "as" grow wet spaghetti in the street.

But he persevered, and in early 2002 he has been in Uzbekistan, just north of the Afghanistan, cooking steaks to the troops stationed there.

In passing, Gough likes to sign as "steak6" on communications to his team - the six digit being the military jargon for "leader".

So why do cook steaks? To show those who serve as people to care. "It ' s…something of the House,"he said, for once hesitate a little."."

Here is what is in the menu for the military:

Hors d'oeuvres: Locked in a piece of netting Jalapeno wrapped in a slice of bacon
Entry: tenderloin 8 oz cooked to order choice
Side: Ranch-style beans (with some jalapenos) and cornbread (dotted with jalapenos)
Dessert: Ice cream bar

Alert readers will notice the preponderance of certain a pepper spiced, but Gough, a true man of the Southwest, seems perplexed questions in this regard: "They are good!" he said of jalapenos.

People who have sampled his food sure seem to love. Gough noted that several soldiers told him, "it's the best damn steak I've ever had".

He has since taken the steak show on the road in Kuwait, Iraq, Djibouti, Bucca and more, over the USS Nimitz ("We were fed 5,000 sailors on the deck, what they call their"steel Beach"," he says proudly).

It does not do it alone, of course. Gough gets lots of help from several business people more Dallas sponsors give money or to give steaks to the cost or to provide other services; American Airlines, for example, contributed to thousands of pounds of meat of DFW flies to Frankfurt.