Tailgating Recipe: Tom's Special Steak Sauce Very often at my house, when Dad's alone with the kids, we cook up some interesting concoctions at meal time. When Tom Robben was in a similar situation a few years ago, he wound up using "everything brown in the refrigerator" to invent what has become a staple at the family's tailgating outings before Kansas State games. "The kids and I were home while Momma was on a Longaberger basket homage," wrote Robben, who said his crew tailgates at every K-State home game and tries to go on the road at least once a year. We had just walked home from the pool when the kids relayed their hunger pains to me with passion. I asked them if they wanted to try something new and different, and they screamed yes. I had no clue what I was going to do other than thank myself for thawing steaks ahead of time. When I opened the refrigerator door all of the brown ingredients mentioned were together on the inside ledge of the refrigerator door. The light bulb came on because all the bottles seemed to mesh together in my vision and became a single cell. It was probably no different than a coach having a trick play formulate in his head out of the blue. The kids coined the term Special Sauce. It is now a disaster if Special Sauce is not available when steaks are grilling. Robben, who calls K-State's Bill Snyder the coach of the century, will have the sauce flowing Saturday when the Wildcats host "the hated Kansas Jayhawks." There is still time to contribute your favorite tailgating recipe, regardless of whether it's monochromatic or not. Just use this form to send us one of your specialties. If you need some inspiration, check out some of the previous dishes here. Tom's Special Sauce Ingredients 4 ounces A1 Steak Sauce 4 ounces KC Masterpiece Original BBQ Sauce One-half ounce Worcestershire sauce Couple of splashes of liquid smoke Couple of splashes of teriyaki sauce Couple of splashes of soy sauce A few drops of red wine vinegar (O.K., that's almost brown.) We prefer the sauce on Kansas City strip steaks. Preparation It is best to start with a bottle of either A1 or KC Masterpiece that has 4 ounces left in it. Pour and splash all the other ingredients into the starting bottle. Shake well. Pour onto steak after it is first placed on the grill. Cook until time to turn, when blood appears on the top of the steak and mixes through the Special Sauce Turn steak and repeat the lathering with the sauce Cook steak until done, do not turn it again.