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	<title>Beans and Toast &#187; barbecue</title>
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	<link>http://www.beansandtoast.com</link>
	<description>Eating and Typing</description>
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		<title>Smoked, Brined Turkey</title>
		<link>http://www.beansandtoast.com/2009/10/smoked-brined-turkey/</link>
		<comments>http://www.beansandtoast.com/2009/10/smoked-brined-turkey/#comments</comments>
		<pubDate>Mon, 12 Oct 2009 01:34:39 +0000</pubDate>
		<dc:creator>Jesse</dc:creator>
				<category><![CDATA[Poultry]]></category>
		<category><![CDATA[barbecue]]></category>
		<category><![CDATA[Christmas]]></category>
		<category><![CDATA[Comfort Food]]></category>
		<category><![CDATA[Holiday]]></category>
		<category><![CDATA[Roast]]></category>
		<category><![CDATA[Smoke]]></category>
		<category><![CDATA[Thanksgiving]]></category>

		<guid isPermaLink="false">http://www.beansandtoast.com/?p=167</guid>
		<description><![CDATA[Growing up half Canadian and half Italian lent itself well to exposing turkey for the sham that it is.  Half of the holidays were spent eating the bird with all the variety of being served &#8216;cold&#8217; or &#8216;warm&#8217;, while the rest of the holidays were spent eating things that generally had flavour.  It is only [...]]]></description>
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		<slash:comments>2</slash:comments>
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		<item>
		<title>Steak Ala Uncle Zio</title>
		<link>http://www.beansandtoast.com/2009/09/steak-ala-uncle-zio/</link>
		<comments>http://www.beansandtoast.com/2009/09/steak-ala-uncle-zio/#comments</comments>
		<pubDate>Mon, 21 Sep 2009 02:23:19 +0000</pubDate>
		<dc:creator>Jesse</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[barbecue]]></category>
		<category><![CDATA[italian]]></category>
		<category><![CDATA[steak]]></category>
		<category><![CDATA[Weeknight]]></category>

		<guid isPermaLink="false">http://www.beansandtoast.com/?p=90</guid>
		<description><![CDATA[A dish often destroyed by very white fathers, cooking the meat until all that can be tasted is the fine leather coat that was sold to a much richer friend.  This dish is crafted with the most medium rare of steaks, and topped with a nearly bruschetta like salsa.  I don&#8217;t remember where the thought [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Smoked Brisket</title>
		<link>http://www.beansandtoast.com/2009/08/smoked-brisket/</link>
		<comments>http://www.beansandtoast.com/2009/08/smoked-brisket/#comments</comments>
		<pubDate>Mon, 24 Aug 2009 01:23:01 +0000</pubDate>
		<dc:creator>Jesse</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[barbecue]]></category>
		<category><![CDATA[Slow Cook]]></category>
		<category><![CDATA[Smoke]]></category>

		<guid isPermaLink="false">http://www.beansandtoast.com/?p=56</guid>
		<description><![CDATA[The everest of BBQ. So easy to destroy, but such a treat when done correctly. Eating a piece of beef that is so tender that it almost helps you chew it is easily found in an expensive cut, but the brisket is where the cow lands when you push it over while it sleeps. It&#8217;s [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Bbqed Prime Rib with Stilton Shiitake Cream Sauce</title>
		<link>http://www.beansandtoast.com/2009/08/bbqed-prime-rib-with-stilton-shiitake-cream-sauce/</link>
		<comments>http://www.beansandtoast.com/2009/08/bbqed-prime-rib-with-stilton-shiitake-cream-sauce/#comments</comments>
		<pubDate>Mon, 17 Aug 2009 01:54:07 +0000</pubDate>
		<dc:creator>Jesse</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[barbecue]]></category>
		<category><![CDATA[Blue Cheese]]></category>
		<category><![CDATA[Christmas]]></category>
		<category><![CDATA[Cream]]></category>
		<category><![CDATA[Easter]]></category>
		<category><![CDATA[Holiday]]></category>
		<category><![CDATA[Mushroom]]></category>
		<category><![CDATA[Roast]]></category>
		<category><![CDATA[Sauce]]></category>

		<guid isPermaLink="false">http://www.beansandtoast.com/?p=45</guid>
		<description><![CDATA[Summertime roasts are generally a stupid idea. Oven temperatures heat up your house, which will make you fussy and can lead to arguments with your wife. I will tell you however, cows are being killed all year round, and if you can throw a rib eye on the bbq, why not 4 rib eyes still [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Smoked Pork Back Ribs</title>
		<link>http://www.beansandtoast.com/2009/08/smoked-pork-back-ribs/</link>
		<comments>http://www.beansandtoast.com/2009/08/smoked-pork-back-ribs/#comments</comments>
		<pubDate>Fri, 14 Aug 2009 03:53:12 +0000</pubDate>
		<dc:creator>Jesse</dc:creator>
				<category><![CDATA[Pork]]></category>
		<category><![CDATA[barbecue]]></category>
		<category><![CDATA[Slow Cook]]></category>
		<category><![CDATA[Smoke]]></category>

		<guid isPermaLink="false">http://www.beansandtoast.com/?p=25</guid>
		<description><![CDATA[It was certainly no accident that the tastiest animal in the world is the pig.  Hundreds of thousands of years of it&#8217;s own brand of evolution dubbed &#8220;survival of the deliciousest&#8221; have been both purposeful and effective.  Let&#8217;s celebrate this creature&#8217;s achievement with slow and even heat. Ingredients 2 Slabs of pork back ribs 1/2 [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>BBQ Pork Rub</title>
		<link>http://www.beansandtoast.com/2009/08/bbq-pork-rub/</link>
		<comments>http://www.beansandtoast.com/2009/08/bbq-pork-rub/#comments</comments>
		<pubDate>Fri, 14 Aug 2009 03:38:25 +0000</pubDate>
		<dc:creator>Jesse</dc:creator>
				<category><![CDATA[Spices]]></category>
		<category><![CDATA[barbecue]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Rub]]></category>

		<guid isPermaLink="false">http://www.beansandtoast.com/?p=30</guid>
		<description><![CDATA[Results will vary from the image above, as it&#8217;s just a picture of roasted paprika. I finished off my latest batch of rub on some ribs. It&#8217;s spice, you&#8217;ll figure it out. Ingredients 2 tablespoons onion powder 2 tablespoons garlic powder 2 tablespoons dried oregano leaves 2 tablespoons dried sweet basil 1 tablespoon dried thyme [...]]]></description>
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