The way we do it, we get the red on the half shell, cut slices into the meat about every 1 1-2,2 inches then get you some Italian dressing make sure you get it in them cuts really well. Then a little tony's a little Italian seasonings, what ever you like. Then throw them on the grill, but what takes them to the next level is about a min or two before they are done get some parmesan cheese, let that melt in and then get ready to slap-ya-momma
