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July 18, 2013

A lot at ‘steak:’ Cattlemen’s Association ribeye sandwich booth brings its own crowd

(Continued)

CHARLESTOWN —

Bryan Crace, secretary for the association, said he thinks the secret comes from their choice in the cut of meat. He said the grill has something to do with it, too.

“We can cook 100 at a time on there,” Crace said. “You can take that same pack of meat home with you and cook it on your own, but it won’t taste the same. It doesn’t matter if you cook it on charcoal or anything else.”

Ivan Miles, vice president of the association, helped man the grill this year. He said he remembered when they started using the grill they have now, the coals got too hot and popped the tires on the outside. But he said while the grill has a factor in the steaks, making sure it’s the right temperature makes all the difference in the world.

Mike Galligan, one of the first board members for the association, said he’s remembered years where they’ve sold 1,300 steak sandwiches in two hours.

Elise Johnson, 24 of Henryville, has worked the fair in a funnel cake booth with her family for about seven years. She said whatever the secret is to the sandwiches, she’ll make sure she and her family gets a few as long as they keep returning to the fair

“They don’t need sauce, they’re not dry, they’re perfectly juicy,” Johnson said. “I think doing funnel cakes, I don’t eat them much. But this is a big reason why I came to the fair. There’s always a line, so if you don’t get one early, you don’t get one.”

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