Dino's Flank for after the game!

For 2 to 4 Flanks (1½ lbs per flank)

Terryaki Sauce-enough to submerge flanks (varies depending on how many flanks are used).
2 cups red wine
2 or 3 shakes of worcheshire sauce
1 can crushed pineapple
2 or 3 lemons (wedged and squeeze juice into terryaki, throw in a couple of rinds for flavor)
5 or 6 garlic cloves (can substitute mince garlic but fresh garlic preferred)
2 pinches of rosemary

Marinate overnight (preferably 24+ hours) and periodically rotate flanks to maximize absorption.

After cooking, place meat on a cutting board, slice and cover with crumbled Bleu Cheese.