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KabobPorkGPVin

I think I am on the record that grilled meats are my very favorite ways to have meat.  It is a fact that you can put me into any dining establishment and I will seek out the grilled item and order it.  I don’t think that is much different than you.  One of the greatest ways to get as much meat surface area with the grilled, crunchy texture we both crave is using a kabob.

Kabob cookery is very simple and if you don’t muck it up, it has a very clean taste to the food.  Sally Sampson put out a book in 2007 called “Kabobs – 52 Easy Recipes for Year-Round Grilling” and I highly recommend you reach out and grab yourself a copy today by clicking on the image to the left.

 

 

 

 

[gmc_recipe 5501]

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