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Lon Symensma Demonstrates Cholon's Ribeye Skewers

In honor of the Meat on a Stick Power Hour, part of The Five Days Of Meat, we asked chef Lon Symensma to show us how he makes the ribeye skewers that ChoLon served. The Hong Kong Steak Sauce, and Asian-influenced Worcestershire-like concoction, comes as a dipping sauce for the dish. Symensma took us through the process, captured in the following photos.

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