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<channel>
	<title>The BBQ Report</title>
	<link>http://www.bbqreport.com</link>
	<description>A barbecue blog with recipes, product reviews, and tips for better grilling and barbeque. The BBQ Report gathers barbecue information from around the country, bringing you the latest news and best tasting recipes.</description>
	<pubDate>Sat, 13 Sep 2008 21:05:35 +0000</pubDate>
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		<item>
		<title>How to barbecue ribs</title>
		<link>http://www.bbqreport.com/archives/barbecue/2006/07/12/260/</link>
		<comments>http://www.bbqreport.com/archives/barbecue/2006/07/12/260/#comments</comments>
		<pubDate>Thu, 13 Jul 2006 04:33:40 +0000</pubDate>
		<dc:creator>duane</dc:creator>
		
	<category>Other BBQ News</category>
	<category>Barbecue Pork Recipes</category>
		<guid>http://www.bbqreport.com/archives/barbecue/2006/07/12/260/</guid>
		<description><![CDATA[	If you don&#8217;t know your baby back ribs from your spare ribs, or have any idea what a St. Louis style cut is, then you better head on over to the BBQ Institute for some learning!

	Step by step with lots of photos. the experts over at this extensive barbecue website will have you cooking with [...]]]></description>
		<wfw:commentRSS>http://www.bbqreport.com/archives/barbecue/2006/07/12/260/feed/</wfw:commentRSS>
	</item>
		<item>
		<title>Review: Steaks of St. Louis</title>
		<link>http://www.bbqreport.com/archives/barbecue/2006/05/06/review-steaks-of-st-louis/</link>
		<comments>http://www.bbqreport.com/archives/barbecue/2006/05/06/review-steaks-of-st-louis/#comments</comments>
		<pubDate>Sat, 06 May 2006 23:42:19 +0000</pubDate>
		<dc:creator>duane</dc:creator>
		
	<category>Barbecue Beef Recipes</category>
	<category>Barbecue Pork Recipes</category>
	<category>Barbecue Culture</category>
		<guid>http://www.bbqreport.com/archives/barbecue/2006/05/06/review-steaks-of-st-louis/</guid>
		<description><![CDATA[	Last week I told you about a mail order steak shop I&#8217;m trying out called Steaks of St. Louis.  Last night I grilled up a little &#8220;earth and turf&#8221; trying out their porterhouse cut pork chop and New York strip.

	The pork chop was huge, moist and not too lean. A good sign. This particular [...]]]></description>
		<wfw:commentRSS>http://www.bbqreport.com/archives/barbecue/2006/05/06/review-steaks-of-st-louis/feed/</wfw:commentRSS>
	</item>
		<item>
		<title>Steaks of St. Louis Delivers</title>
		<link>http://www.bbqreport.com/archives/barbecue/2006/04/27/steaks-of-st-louis-delivers/</link>
		<comments>http://www.bbqreport.com/archives/barbecue/2006/04/27/steaks-of-st-louis-delivers/#comments</comments>
		<pubDate>Fri, 28 Apr 2006 03:40:05 +0000</pubDate>
		<dc:creator>duane</dc:creator>
		
	<category>Barbecue Beef Recipes</category>
	<category>Barbecue Pork Recipes</category>
		<guid>http://www.bbqreport.com/archives/barbecue/2006/04/27/steaks-of-st-louis-delivers/</guid>
		<description><![CDATA[	While not generally a problem down here in Texas cattle country, you just can&#8217;t get good quality steaks everywhere else in the country without heading over to your local boutique steakhouse. Thanks to the wonders of dry ice and fast shipping however, Steaks of St. Louis gives you another option.

	From their website you can order [...]]]></description>
		<wfw:commentRSS>http://www.bbqreport.com/archives/barbecue/2006/04/27/steaks-of-st-louis-delivers/feed/</wfw:commentRSS>
	</item>
		<item>
		<title>Feeding a crowd? Go whole hog</title>
		<link>http://www.bbqreport.com/archives/barbecue/2005/09/12/feeding-a-crowd-go-whole-hog/</link>
		<comments>http://www.bbqreport.com/archives/barbecue/2005/09/12/feeding-a-crowd-go-whole-hog/#comments</comments>
		<pubDate>Tue, 13 Sep 2005 02:42:19 +0000</pubDate>
		<dc:creator>duane</dc:creator>
		
	<category>Other BBQ News</category>
	<category>Barbecue Pork Recipes</category>
		<guid>http://www.bbqreport.com/archives/barbecue/2005/09/12/feeding-a-crowd-go-whole-hog/</guid>
		<description><![CDATA[	Got a crowd of hungry folks to feed? Weighing in anywhere from 80 to 120 pounds, barbecuing a whole hog is a sure way to feed a hungry crowd.

	This article provides some interesting background on this Southern tradition. While a pig roast is always cause for a celebration, for everyone except the pig I guess, [...]]]></description>
		<wfw:commentRSS>http://www.bbqreport.com/archives/barbecue/2005/09/12/feeding-a-crowd-go-whole-hog/feed/</wfw:commentRSS>
	</item>
		<item>
		<title>Roast that piggy in record time</title>
		<link>http://www.bbqreport.com/archives/barbecue/2005/09/05/roast-that-piggy-in-record-time/</link>
		<comments>http://www.bbqreport.com/archives/barbecue/2005/09/05/roast-that-piggy-in-record-time/#comments</comments>
		<pubDate>Tue, 06 Sep 2005 03:24:20 +0000</pubDate>
		<dc:creator>duane</dc:creator>
		
	<category>Barbecue Pork Recipes</category>
		<guid>http://www.bbqreport.com/archives/barbecue/2005/09/05/roast-that-piggy-in-record-time/</guid>
		<description><![CDATA[	How many times as this happened to you? You&#8217;re laying around the house one Saturday when out of the blue 100 of your closest friends drop buy for a pig roast! No time to dig a pit, what will you do! You need the La Caja China Roasting Box.

	This roasting box can roast a pig [...]]]></description>
		<wfw:commentRSS>http://www.bbqreport.com/archives/barbecue/2005/09/05/roast-that-piggy-in-record-time/feed/</wfw:commentRSS>
	</item>
		<item>
		<title>Making your own sausage</title>
		<link>http://www.bbqreport.com/archives/barbecue/2005/08/30/making-your-own-sausage/</link>
		<comments>http://www.bbqreport.com/archives/barbecue/2005/08/30/making-your-own-sausage/#comments</comments>
		<pubDate>Wed, 31 Aug 2005 03:33:38 +0000</pubDate>
		<dc:creator>duane</dc:creator>
		
	<category>Barbecue Pork Recipes</category>
		<guid>http://www.bbqreport.com/archives/barbecue/2005/08/30/making-your-own-sausage/</guid>
		<description><![CDATA[	Sure, you can grill up a mean bratwurst or smoke up some juicy hot links. But have you ever considered making your own sausage at home? That&#8217;s certainly the true test. Follow the link on this article to view a photo tutorial how-to on the fine art of stuffing your own sausage.

	I&#8217;ve made my own [...]]]></description>
		<wfw:commentRSS>http://www.bbqreport.com/archives/barbecue/2005/08/30/making-your-own-sausage/feed/</wfw:commentRSS>
	</item>
		<item>
		<title>End your rib worries!</title>
		<link>http://www.bbqreport.com/archives/barbecue/2005/08/24/end-your-rib-worries/</link>
		<comments>http://www.bbqreport.com/archives/barbecue/2005/08/24/end-your-rib-worries/#comments</comments>
		<pubDate>Thu, 25 Aug 2005 02:33:16 +0000</pubDate>
		<dc:creator>duane</dc:creator>
		
	<category>Barbecue Pork Recipes</category>
		<guid>http://www.bbqreport.com/archives/barbecue/2005/08/24/end-your-rib-worries/</guid>
		<description><![CDATA[	Labor day is coming, time for first-time rib cookers to try their luck. But do you know a spare rib from a baby back? What about country-style? How about beef ribs, ever tempted to cook those?

	Here&#8217;s an article full of good information about selecting and cooking barbecue ribs. It includes recipes for several rubs, a [...]]]></description>
		<wfw:commentRSS>http://www.bbqreport.com/archives/barbecue/2005/08/24/end-your-rib-worries/feed/</wfw:commentRSS>
	</item>
		<item>
		<title>Delicious Pig Candy</title>
		<link>http://www.bbqreport.com/archives/barbecue/2005/08/22/delicious-pig-candy/</link>
		<comments>http://www.bbqreport.com/archives/barbecue/2005/08/22/delicious-pig-candy/#comments</comments>
		<pubDate>Tue, 23 Aug 2005 04:26:58 +0000</pubDate>
		<dc:creator>duane</dc:creator>
		
	<category>Barbecue Pork Recipes</category>
		<guid>http://www.bbqreport.com/archives/barbecue/2005/08/22/delicious-pig-candy/</guid>
		<description><![CDATA[	How can you not want to learn more about a recipe called &#8220;Pig Candy&#8221;. No, it&#8217;s not candy for pigs, it&#8217;s candy made from pigs. Or rather bacon.  And not so much candy as a sort of smoked and glazed bacon. But I&#8217;m not going to be particular. Pork fat + sugar = a [...]]]></description>
		<wfw:commentRSS>http://www.bbqreport.com/archives/barbecue/2005/08/22/delicious-pig-candy/feed/</wfw:commentRSS>
	</item>
		<item>
		<title>Free grilling guide for women</title>
		<link>http://www.bbqreport.com/archives/barbecue/2005/07/21/free-grilling-guide-for-women/</link>
		<comments>http://www.bbqreport.com/archives/barbecue/2005/07/21/free-grilling-guide-for-women/#comments</comments>
		<pubDate>Thu, 21 Jul 2005 23:50:33 +0000</pubDate>
		<dc:creator>duane</dc:creator>
		
	<category>Grilling Help</category>
	<category>Barbecue Pork Recipes</category>
	<category>BBQ Cookbooks</category>
		<guid>http://www.bbqreport.com/archives/barbecue/2005/07/21/free-grilling-guide-for-women/</guid>
		<description><![CDATA[	
According to a recent National Pork Board survey of more than 1,000 women, six out of every 10 women are handling the grilling duties at home at least once a month.

	To inspire women (and girly men I guess) to get grilling, the board is offering a free booklet, &#8220;Grill Power! A Girl&#8217;s Guide to Grilling.&#8221; [...]]]></description>
		<wfw:commentRSS>http://www.bbqreport.com/archives/barbecue/2005/07/21/free-grilling-guide-for-women/feed/</wfw:commentRSS>
	</item>
		<item>
		<title>Recipe: Memphis Style Pork Ribs</title>
		<link>http://www.bbqreport.com/archives/barbecue/2005/07/19/recipe-memphis-style-pork-ribs/</link>
		<comments>http://www.bbqreport.com/archives/barbecue/2005/07/19/recipe-memphis-style-pork-ribs/#comments</comments>
		<pubDate>Wed, 20 Jul 2005 00:05:25 +0000</pubDate>
		<dc:creator>duane</dc:creator>
		
	<category>Barbecue Pork Recipes</category>
		<guid>http://www.bbqreport.com/archives/barbecue/2005/07/19/recipe-memphis-style-pork-ribs/</guid>
		<description><![CDATA[	With the days of summer comes great barbeque. There&#8217;s nothing better then a properly prepared Memphis Style pork rib!

	

Mouth Watering Memphis Style Pork Ribs
By Scott Schirkofsky

The Memphis Style pork rib is one of the most popular and mouth watering styles of rib preparation.  One of the reasons for the popularity with the Memphis Style [...]]]></description>
		<wfw:commentRSS>http://www.bbqreport.com/archives/barbecue/2005/07/19/recipe-memphis-style-pork-ribs/feed/</wfw:commentRSS>
	</item>
		<item>
		<title>Recipe: BBQ Pirates Jammin&#8217; Jerk Pork</title>
		<link>http://www.bbqreport.com/archives/barbecue/2005/07/16/recipe-bbq-pirates-jammin-jerk-pork/</link>
		<comments>http://www.bbqreport.com/archives/barbecue/2005/07/16/recipe-bbq-pirates-jammin-jerk-pork/#comments</comments>
		<pubDate>Sat, 16 Jul 2005 20:21:42 +0000</pubDate>
		<dc:creator>duane</dc:creator>
		
	<category>Barbecue Pork Recipes</category>
		<guid>http://www.bbqreport.com/archives/barbecue/2005/07/16/recipe-bbq-pirates-jammin-jerk-pork/</guid>
		<description><![CDATA[	How can a recipe from a group calling themselves the BBQ Pirates possibly be bad? This recipe for Jammin&#8217; Jerk Pork features a homemade Jerk Sauce Marinade (with the deadly Scotch Bonnet!) and pork tenderloin.

	Despite the comic possibilities behind the name, Jerk sauce is a spicy marinade of Jamaican origin. It is used on numerous [...]]]></description>
		<wfw:commentRSS>http://www.bbqreport.com/archives/barbecue/2005/07/16/recipe-bbq-pirates-jammin-jerk-pork/feed/</wfw:commentRSS>
	</item>
		<item>
		<title>Baby back ribs or spare ribs?</title>
		<link>http://www.bbqreport.com/archives/barbecue/2005/07/13/baby-back-vs-spare-ribs/</link>
		<comments>http://www.bbqreport.com/archives/barbecue/2005/07/13/baby-back-vs-spare-ribs/#comments</comments>
		<pubDate>Wed, 13 Jul 2005 12:03:24 +0000</pubDate>
		<dc:creator>duane</dc:creator>
		
	<category>Barbecue Pork Recipes</category>
		<guid>http://www.bbqreport.com/archives/barbecue/2005/07/13/baby-back-vs-spare-ribs/</guid>
		<description><![CDATA[	In this story from the Witchita Eagle the author looks at the age old question of what ribs to cook and how to cook them. It&#8217;s got a good explaination of the difference between spare ribs and baby backs, and concludes that indirect heat, rather than parbroiling or rotisserie cooking, yields the best results. Here&#8217;s [...]]]></description>
		<wfw:commentRSS>http://www.bbqreport.com/archives/barbecue/2005/07/13/baby-back-vs-spare-ribs/feed/</wfw:commentRSS>
	</item>
		<item>
		<title>Keeping hot dogs and links from splitting</title>
		<link>http://www.bbqreport.com/archives/barbecue/2005/07/04/keeping-hot-dogs-and-links-from-splitting/</link>
		<comments>http://www.bbqreport.com/archives/barbecue/2005/07/04/keeping-hot-dogs-and-links-from-splitting/#comments</comments>
		<pubDate>Tue, 05 Jul 2005 04:00:39 +0000</pubDate>
		<dc:creator>duane</dc:creator>
		
	<category>Grilling Help</category>
	<category>Barbecue Pork Recipes</category>
		<guid>http://www.bbqreport.com/archives/barbecue/2005/07/04/keeping-hot-dogs-and-links-from-splitting/</guid>
		<description><![CDATA[	A little quick tip I picked up for making nice looking hot dogs and links. Sometimes when grilling hot dogs or sausage links the casings will split open as the juices expand and the internal presures build. This is particularly a problem with the more expensive varieties which tend to have tougher casings. The solution [...]]]></description>
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