Few things get me as choked up as stories about our men and women who are fighting for our freedom.

And I’ve just read about a book that shines a light on our Marines and their grilling ability — “Command of the Grill:  A Salute to Steak.”

Our soldiers and their favorite steaks? This has got to be good.

The Marines have a “Command of the Grill” contest and the book features winning recipes from this contest’s semi-finals and finals.

Some of these recipes were perfected while these heroes were serving overseas. What a testament to the determination of our soldiers! Does it get any more American than that?

Here’s an excerpt from a blog posting about this book on pleasurecooker.com:

The book showcases the winning recipes, honorable mentions, profiles of the Marine competitors, celebrity Marine recipes and a rigorous “Steak Boot Camp.” Capt. Eric Dominijanni’s Disco’s Hot and Tangy New York Strip Steaks is one of the recipes covered in the book. “Capt. D” has been cooking since he was a child. While stationed in Iraq, he was known to make paella for his troops in the back of his Assault Amphibian Vehicle. “I may have had to fight like a barbarian, but I didn’t have to eat like one,” Dominijanni said.

Here’s a link to the entire story on this book over at pleasurecooker.com. Sounds like a good investment to me.

http://pleasurecooker.com/pc/2006/05/26/us-marines-killin-grillin-since-1775/

I love this little cheat sheet (below) from the Kansas City Steak Company. Brush up on the different cuts of steak and impress friends, family, clients, colleagues, neighbors, your grandmother’s cat and the mailman with your amazing skill and knowledge.

Or, just use it to help you decide what kind of steak you want to grill this weekend.

Super Trimmed Filet Mignon: A thick, boneless and extremely tender cut of beef from the tenderloin. Our filets are Super Trimmed, leaving only a perfectly aged, tender steak. Shop Now…   Kansas City Strip Steak: Also referred to as the New York Strip this cut of meat comes from the most tender section of beef, the Short Loin. The Kansas City steak was named for the city where it originated and is our pride and joy. Shop Now…   Ribeye: This cut is the perfect combination of tenderness and a rich, hearty flavor.The trademark of our Ribeyes is the ribbon of marbling that runs through the steak. Shop Now…   T-Bone: The T-bone is two steaks in one and consists of a T-shaped bone with meat on each side.The larger side contains a strip and the smaller side contains a filet. Shop Now…   Porterhouse: Like the T-bone, a Porterhouse is 2 steaks in one. The larger side of the Porterhouse contains a filet and the smaller side contains a strip. Shop Now…   Top Sirloin: The Top Sirloin is cut from the center of the Sirloin and is lean, firm and flavorful.Top Sirloin is a tender steak and is perfect for grilling. Shop Now…   Prime Rib: The Prime Rib is a large cut of beef that is perfect for roasting. The “Prime” in its name does not refer to the grading; rather it refers to the cut.  Prime Rib is the most tender of all roasts and is at it’s tender and juicy best when cooked to medium rare. Shop Now…    Beef Tenderloin: Also known as “the Chateaubriand”, this uncut filet mignon in roast form is decadently juicy and delicious. Shop Now…   Prime Only the top 1-2% of all beef can be labeled USDA Prime. Our Prime selections are wet aged in a controlled environment for the most tender results. Shop Now…

Here’s a steak joke from our friends over at WorkJoke.com to start your Monday off right. It’s reason #472 why I prepare my own at home. . . I know exactly where it’s been from start to finish!

A waiter brings a customer the steak he ordered with his thumb over the meat.

“Are you crazy?” yelled the customer. “With your hand on my steak?”

“What?” answers the waiter. “You want it to fall on the floor again?”

Happy Monday, steak lovers!