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It's kind of like the one class you have to attend right before finals - Professor Raichlen clearly outlining the five methods of cooking that every barbecued food on the planet falls into. Beyond the educational aspect, this episode features recipes like Stoned Chicken and Peking Duck, both impressive (and easy) dishes that could steal the show at any dinner party. And the camera angles - watching Peking Duck render and crisp on a rotisserie or unpeeled onions and potatoes roast to succulent tenderness in the embers of a kettle grill - make this an episode not to be missed.
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