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Our 4th of July grub.

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Steve H

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Also going to do some Korean beef shish kabob.

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Uh Oh!!
Got the Steamer Out!
Be Back for a Look, a Sniff, & a Lick!!

Bear
 
Here are the Korean shish kabob. Though, I think it should be termed as skewers though. We use the Korean marinade for this. It works well. And it's quite simple. I used a 2 pound flank steak.

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That's gonna be good too . I'm doin Thai chili wings , but bought some boneless pork steaks also . I think you just gave me an idea .
 
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