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korean beef kabobs
I have House Warming Party and I was considering marinading and grilling korean beef kabobs and then keeping them warm in the oven or a chafing dish until the party gets going. What is the safefest way to do this and as well not have them dry out?
Cook them just barely done, put a rack in the chafer with some of the marinade under it, cover it tightly (for example, foil) until ready to serve.