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- Sun, May 9 1:00 A.M.       Meat on a stick represented the first technological leap forward in the evolution of barbecue. The popularity of kebabs and sates around the world attests to the universal appeal of skewered foods. So why do so many kebabs come on bamboo skewers with burnt ends or on metal skewers with raw onions, overcooked meat, and tomatoes that fall into the embers? If you ve ever had trouble nailing the perfect shish kebab, or you want to expand your repertoire, this show is for you. Persian Quick Beef Kebabs - beef tenderloin, red-ripe plum tomatoes, Bermuda onions and Anaheim chili peppers - individually skewered and grilled to perfection. Swordfish Souvlaki - Cubed swordfish steak marinated in white wine and herbs and delicately threaded on skewers with onion and bay leaves. Savory Thai Chicken Sate - thinly sliced chicken breast woven onto bamboo skewers, quickly grilled and served on a fresh lettuce leaf with diced cucumber and a warm peanut s

Steven raichlenBarbecue universityQuick beef kebabsThai chicken sateAsian pearPrimal grillBarbecue bibleபார்பிக்யூ பல்கலைக்கழகம்ஆசிய பேரிக்காய்ப்ரைமல் கிரில்பார்பிக்யூ திருவிவிலியம்