(Please note:  I did not take this photo of Spielberg.  I am sure this was a legally harvested animal.  I heard the meat went to a homeless shelter and fed the hungry for weeks.  The horns were auctioned off and the money went to the same shelter.)

Celebrate the World Cup Finals with Triceratops hot off the grill!

You will need:

5 pounds of Triceratops steaks—ask your butcher to check the extinct list.   Be prepared to spend a fortune…or contact Stephen Spielberg.

Pound the steaks very thin with a heavy butcher knife. Keep a knife steel handy.   Meat will dull the knife blade.

From the garden:

­­­2 pounds onions, chopped

½ cup chopped garlic

From the spice cabinet:

1 tsp powdered thyme

1 tsp sage

1 tsp basil

1 tsp rosemary

1 tsp nutmeg

½ tsp cloves

½ tsp dry mustard

1 tsp celery salt

1 tsp black pepper

1 tsp cayenne

From the bar:

16 oz of dark ale

16 ozs 7 Up

Mix the ingredients together and place the steaks in the marinade. Keep in fridge tightly covered for three days.  As it “chefs” in the marinade, on the 3rd day it will smell of cooked cabbage and be a dark grey in color. This is normal.

Grill over hot fire until the center is hot. Meat will be tough and stringy but will taste like chicken. Good with beer and nacho chips.