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	<title>BBQ Tips, Tricks and Recipes</title>
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	<link>http://thehogblog.com</link>
	<description>Competition bbq tips, recipes , rubs, a true bbq enthusiast site.</description>
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		<item>
		<title>Gravy!  Not BBQ, but&#8230;delizioso!</title>
		<link>http://thehogblog.com/?p=2722</link>
		<comments>http://thehogblog.com/?p=2722#comments</comments>
		<pubDate>Mon, 11 Feb 2013 16:26:34 +0000</pubDate>
		<dc:creator>Mister Bob</dc:creator>
				<category><![CDATA[Photo Recipes]]></category>

		<guid isPermaLink="false">http://thehogblog.com/?p=2722</guid>
		<description><![CDATA[Tweet&#160; Gravy&#8230;about the only thing this has to do with BBQ is that they&#8217;re both cooked low and slow, but this recipe is worth sharing, so here goes. Now you might call it tomato sauce, or spaghetti sauce, marinara sauce or even red sauce, but in my house it&#8217;s simply gravy; and there are a [...]]]></description>
		<wfw:commentRss>http://thehogblog.com/?feed=rss2&#038;p=2722</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Ask Mister Bob</title>
		<link>http://thehogblog.com/?p=2460</link>
		<comments>http://thehogblog.com/?p=2460#comments</comments>
		<pubDate>Fri, 08 Feb 2013 14:00:06 +0000</pubDate>
		<dc:creator>Mister Bob</dc:creator>
				<category><![CDATA[Ask Mister Bob]]></category>

		<guid isPermaLink="false">http://thehogblog.com/?p=2460</guid>
		<description><![CDATA[TweetHave a question about BBQ?  Ask Mister Bob! From the backyard to the professional competition circuit, if there&#8217;s something you want to know about barbecue, you&#8217;ll find an answer here. Click on Mister Bob&#8217;s picture, then leave your question in the comments box. Want to know how to tell when a brisket is done to [...]]]></description>
		<wfw:commentRss>http://thehogblog.com/?feed=rss2&#038;p=2460</wfw:commentRss>
		<slash:comments>142</slash:comments>
		</item>
		<item>
		<title>BBQ Sauce Review &#8211; Just Leave the Bones</title>
		<link>http://thehogblog.com/?p=2711</link>
		<comments>http://thehogblog.com/?p=2711#comments</comments>
		<pubDate>Fri, 01 Feb 2013 15:19:31 +0000</pubDate>
		<dc:creator>Mister Bob</dc:creator>
				<category><![CDATA[Competition BBQ]]></category>
		<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://thehogblog.com/?p=2711</guid>
		<description><![CDATA[Tweet I received a sample bottle of Just Leave the Bones BBQ sauce from Brian Corbett of Smokin&#8217; Skullies BBQ, LLC, and my first impression right out of the bottle was WOW!  It&#8217;s tangy first, with just the right amount of sweet and savory in the background.  Then comes the kick, not overwhelming but definitely [...]]]></description>
		<wfw:commentRss>http://thehogblog.com/?feed=rss2&#038;p=2711</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Real BBQ ribs on an electric stove?  Let&#8217;s see&#8230;</title>
		<link>http://thehogblog.com/?p=2674</link>
		<comments>http://thehogblog.com/?p=2674#comments</comments>
		<pubDate>Tue, 29 Jan 2013 14:37:48 +0000</pubDate>
		<dc:creator>Mister Bob</dc:creator>
				<category><![CDATA[Photo Recipes]]></category>

		<guid isPermaLink="false">http://thehogblog.com/?p=2674</guid>
		<description><![CDATA[Tweet &#160; They say &#8220;necessity is the mother of invention&#8221;.  For the last few months, my job has taken me 200 miles from my home and my cookers for six days a week, and there&#8217;s no end in sight.  While I&#8217;m away (in my company provided one bedroom apartment), my only cooker is an electric [...]]]></description>
		<wfw:commentRss>http://thehogblog.com/?feed=rss2&#038;p=2674</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Tri-Tip</title>
		<link>http://thehogblog.com/?p=2646</link>
		<comments>http://thehogblog.com/?p=2646#comments</comments>
		<pubDate>Mon, 03 Dec 2012 18:49:06 +0000</pubDate>
		<dc:creator>Mister Bob</dc:creator>
				<category><![CDATA[Photo Recipes]]></category>

		<guid isPermaLink="false">http://thehogblog.com/?p=2646</guid>
		<description><![CDATA[Tweet The Tri-Tip is a triangular muscle cut from the bottom sirloin of the cow.  While this steak is very popular on the west coast, it&#8217;s not so easy to find here on the other side of the country.  I assure you however, it is definitely worth asking your butcher for!  It&#8217;s relatively inexpensive, super [...]]]></description>
		<wfw:commentRss>http://thehogblog.com/?feed=rss2&#038;p=2646</wfw:commentRss>
		<slash:comments>13</slash:comments>
		</item>
		<item>
		<title>Winner Winner Turkey Dinner</title>
		<link>http://thehogblog.com/?p=2606</link>
		<comments>http://thehogblog.com/?p=2606#comments</comments>
		<pubDate>Wed, 05 Sep 2012 02:07:20 +0000</pubDate>
		<dc:creator>Mister Bob</dc:creator>
				<category><![CDATA[Photo Recipes]]></category>

		<guid isPermaLink="false">http://thehogblog.com/?p=2606</guid>
		<description><![CDATA[Tweet Simple but delicious, moist and tender with just the right amount of smoke, this turkey recipe is a keeper! &#160; Once the bird is thawed, it goes into a brine: 3 quarts water 2 cups Kosher salt 1 cup granulated sugar 2 tablespoons Rooster Booster Rub (or your favorite poultry seasonings) 2 onions quartered [...]]]></description>
		<wfw:commentRss>http://thehogblog.com/?feed=rss2&#038;p=2606</wfw:commentRss>
		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>Second Place Chicken at The Hudson Valley Ribfest 2012</title>
		<link>http://thehogblog.com/?p=2598</link>
		<comments>http://thehogblog.com/?p=2598#comments</comments>
		<pubDate>Thu, 23 Aug 2012 18:29:00 +0000</pubDate>
		<dc:creator>Mister Bob</dc:creator>
				<category><![CDATA[Competition BBQ]]></category>

		<guid isPermaLink="false">http://thehogblog.com/?p=2598</guid>
		<description><![CDATA[Tweet One of my favorite competitions of the year, and by far the closest to home, The Hudson Valley Ribfest this past weekend was a blast.  As usual, we met some old friends and made some new ones too.  We shared a pot luck dinner with some neighbors and plenty of great food and cold [...]]]></description>
		<wfw:commentRss>http://thehogblog.com/?feed=rss2&#038;p=2598</wfw:commentRss>
		<slash:comments>11</slash:comments>
		</item>
		<item>
		<title>Bone-in Strip Steak</title>
		<link>http://thehogblog.com/?p=2576</link>
		<comments>http://thehogblog.com/?p=2576#comments</comments>
		<pubDate>Mon, 16 Jul 2012 14:11:55 +0000</pubDate>
		<dc:creator>Mister Bob</dc:creator>
				<category><![CDATA[Photo Recipes]]></category>

		<guid isPermaLink="false">http://thehogblog.com/?p=2576</guid>
		<description><![CDATA[TweetOn the menu this Sunday was bone-in strip steak, grilled fingerling potatoes, grilled corn and a spring mix salad with a pomegranate vinaigrette.   Oh yes, and a frosty brew to wash it all down; it doesn&#8217;t get much better that that! I start with a couple of Certified Hereford Beef steaks and some farm [...]]]></description>
		<wfw:commentRss>http://thehogblog.com/?feed=rss2&#038;p=2576</wfw:commentRss>
		<slash:comments>10</slash:comments>
		</item>
		<item>
		<title>Rock N Ribfest 2012 &#8211; Merrimack, NH</title>
		<link>http://thehogblog.com/?p=2552</link>
		<comments>http://thehogblog.com/?p=2552#comments</comments>
		<pubDate>Thu, 21 Jun 2012 19:40:20 +0000</pubDate>
		<dc:creator>Mister Bob</dc:creator>
				<category><![CDATA[Competition BBQ]]></category>

		<guid isPermaLink="false">http://thehogblog.com/?p=2552</guid>
		<description><![CDATA[Tweet Bob&#8217;s Hogs were at Rock N Ribfest  2012 in Merrimack, NH this past weekend.  The weather was absolutely gorgeous, and I can think of no better way to spend Fathers Day than cooking with my family. Here&#8217;s how we did in a field of 41 teams, against some very strong competition&#8230; Thirteenth Place Chicken [...]]]></description>
		<wfw:commentRss>http://thehogblog.com/?feed=rss2&#038;p=2552</wfw:commentRss>
		<slash:comments>13</slash:comments>
		</item>
		<item>
		<title>Leftover Brisket Chili</title>
		<link>http://thehogblog.com/?p=2535</link>
		<comments>http://thehogblog.com/?p=2535#comments</comments>
		<pubDate>Tue, 05 Jun 2012 19:49:44 +0000</pubDate>
		<dc:creator>Mister Bob</dc:creator>
				<category><![CDATA[Photo Recipes]]></category>

		<guid isPermaLink="false">http://thehogblog.com/?p=2535</guid>
		<description><![CDATA[Tweet One of my favorite things to make with leftover brisket is this savory, hot red bean chili. I start with two yellow onions, five garlic cloves and a handful of dried chilis.  In this case, I&#8217;m using Japones peppers which are medium hot asian chilis that are about 20,000 to 30,000 Scoville Units (hotter [...]]]></description>
		<wfw:commentRss>http://thehogblog.com/?feed=rss2&#038;p=2535</wfw:commentRss>
		<slash:comments>15</slash:comments>
		</item>
		<item>
		<title>Competition BBQ Timetable</title>
		<link>http://thehogblog.com/?p=2507</link>
		<comments>http://thehogblog.com/?p=2507#comments</comments>
		<pubDate>Mon, 21 May 2012 16:32:02 +0000</pubDate>
		<dc:creator>Mister Bob</dc:creator>
				<category><![CDATA[Competition BBQ]]></category>

		<guid isPermaLink="false">http://thehogblog.com/?p=2507</guid>
		<description><![CDATA[TweetBBQ competitions have become very popular in the last few years, and with good reason.  If you haven&#8217;t visited one, you owe it to yourself to experience the sights and smells, the excitement and most importantly the great food and drink.  The teams are prohibited from serving their food to the general public, but you&#8217;ll [...]]]></description>
		<wfw:commentRss>http://thehogblog.com/?feed=rss2&#038;p=2507</wfw:commentRss>
		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>Another Competition Chicken and Ribs Practice</title>
		<link>http://thehogblog.com/?p=2479</link>
		<comments>http://thehogblog.com/?p=2479#comments</comments>
		<pubDate>Wed, 25 Apr 2012 13:12:33 +0000</pubDate>
		<dc:creator>Mister Bob</dc:creator>
				<category><![CDATA[BBQ Tips & Tricks]]></category>
		<category><![CDATA[Competition BBQ]]></category>
		<category><![CDATA[Photo Recipes]]></category>

		<guid isPermaLink="false">http://thehogblog.com/?p=2479</guid>
		<description><![CDATA[Tweet For Bob&#8217;s Hogs, the Competition BBQ season is only a month away, so it&#8217;s time to get serious about practice!  This is the time to make the final adjustments to flavor profiles, cooking methods and timing.  Once the season starts, consistency is the key to success.  This week we practiced chicken and ribs.  I [...]]]></description>
		<wfw:commentRss>http://thehogblog.com/?feed=rss2&#038;p=2479</wfw:commentRss>
		<slash:comments>21</slash:comments>
		</item>
		<item>
		<title>New Look for Bob&#8217;s Hogs 2012</title>
		<link>http://thehogblog.com/?p=2452</link>
		<comments>http://thehogblog.com/?p=2452#comments</comments>
		<pubDate>Sun, 08 Apr 2012 00:51:00 +0000</pubDate>
		<dc:creator>Mister Bob</dc:creator>
				<category><![CDATA[Competition BBQ]]></category>

		<guid isPermaLink="false">http://thehogblog.com/?p=2452</guid>
		<description><![CDATA[Tweet Bob&#8217;s Hogs are sporting a new look for 2012; we&#8217;ve added a new tent and a couple of benches to our cook site.  We&#8217;re proudly flying Stars and Stripes up high, and The BBQ Brethren and Simply Marvelous banners are on display as well.  We set up in the back yard today to see [...]]]></description>
		<wfw:commentRss>http://thehogblog.com/?feed=rss2&#038;p=2452</wfw:commentRss>
		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>Peachy Pork Butt</title>
		<link>http://thehogblog.com/?p=2432</link>
		<comments>http://thehogblog.com/?p=2432#comments</comments>
		<pubDate>Mon, 02 Apr 2012 02:13:09 +0000</pubDate>
		<dc:creator>Mister Bob</dc:creator>
				<category><![CDATA[Photo Recipes]]></category>

		<guid isPermaLink="false">http://thehogblog.com/?p=2432</guid>
		<description><![CDATA[Tweet I&#8217;m starting with a 9-1/2 pound Boston Butt I trim around the money muscle because besides cooking dinner, I&#8217;ll also be working on competition presentation. I also trim away the fat cap.  I&#8217;ll get more bark that way, and I think a pork but has enough intramuscular fat to keep everything moist and tender. [...]]]></description>
		<wfw:commentRss>http://thehogblog.com/?feed=rss2&#038;p=2432</wfw:commentRss>
		<slash:comments>20</slash:comments>
		</item>
		<item>
		<title>How to Spatchcock and BBQ a Chicken</title>
		<link>http://thehogblog.com/?p=2409</link>
		<comments>http://thehogblog.com/?p=2409#comments</comments>
		<pubDate>Mon, 26 Mar 2012 15:04:44 +0000</pubDate>
		<dc:creator>Mister Bob</dc:creator>
				<category><![CDATA[Photo Recipes]]></category>

		<guid isPermaLink="false">http://thehogblog.com/?p=2409</guid>
		<description><![CDATA[Tweet This is Wikipedia&#8217;s definition: A spatchcock, otherwise known as &#8220;spattlecock&#8221;, is poultry or game that is prepared for roasting or grilling by removing the backbone and sternum of the bird and flattening it out before cooking. This is how it&#8217;s done: I&#8217;m starting here with a 7-1/2 pound roaster. The first thing I do is brine [...]]]></description>
		<wfw:commentRss>http://thehogblog.com/?feed=rss2&#038;p=2409</wfw:commentRss>
		<slash:comments>9</slash:comments>
		</item>
		<item>
		<title>Simply Marvelous Rib Tips</title>
		<link>http://thehogblog.com/?p=2380</link>
		<comments>http://thehogblog.com/?p=2380#comments</comments>
		<pubDate>Tue, 20 Mar 2012 00:25:24 +0000</pubDate>
		<dc:creator>Mister Bob</dc:creator>
				<category><![CDATA[Photo Recipes]]></category>

		<guid isPermaLink="false">http://thehogblog.com/?p=2380</guid>
		<description><![CDATA[Tweet Rib tips are on the menu this week, and I happened to have some in the freezer. I injected them thoroughly with: 6oz apple juice 4oz agave nectar 1 teaspoon concentrated black cherry juice I gave them a light/medium coating of Simply Marvelous Season All, covered in plastic wrap and put them in the [...]]]></description>
		<wfw:commentRss>http://thehogblog.com/?feed=rss2&#038;p=2380</wfw:commentRss>
		<slash:comments>8</slash:comments>
		</item>
		<item>
		<title>Sweet and Spicy Wings</title>
		<link>http://thehogblog.com/?p=2345</link>
		<comments>http://thehogblog.com/?p=2345#comments</comments>
		<pubDate>Mon, 12 Mar 2012 15:06:48 +0000</pubDate>
		<dc:creator>Mister Bob</dc:creator>
				<category><![CDATA[Photo Recipes]]></category>

		<guid isPermaLink="false">http://thehogblog.com/?p=2345</guid>
		<description><![CDATA[Tweet This wing recipe is awesome, sweet, savory, spicy and just a enough heat (for me anyway). The rub is Simply Marvelous Sweet and Spicy, the rest is my own creation. Start with the braising liquid. 1 can chicken broth 1/4 cup margarine 3 tablespoons Sriracha Hot Sauce 1 yellow onion (quartered) 4 garlic cloves [...]]]></description>
		<wfw:commentRss>http://thehogblog.com/?feed=rss2&#038;p=2345</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Should Pulled Pork become the unofficial food of March Madness?</title>
		<link>http://thehogblog.com/?p=2336</link>
		<comments>http://thehogblog.com/?p=2336#comments</comments>
		<pubDate>Sat, 10 Mar 2012 14:09:52 +0000</pubDate>
		<dc:creator>Mister Bob</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://thehogblog.com/?p=2336</guid>
		<description><![CDATA[TweetOur friends at www.ManTestedRecipes.com are on a mission to have pulled pork become the unofficial food of March Madness, and I think that&#8217;s a great idea!  Read on and find out why! 5 Reasons Why Pulled Pork Is The Perfect March Madness Food Thanksgiving has turkey, the Super Bowl has wings, and the all-you-can-eat buffet [...]]]></description>
		<wfw:commentRss>http://thehogblog.com/?feed=rss2&#038;p=2336</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Southwestern Shrimp Skewers</title>
		<link>http://thehogblog.com/?p=2298</link>
		<comments>http://thehogblog.com/?p=2298#comments</comments>
		<pubDate>Mon, 05 Mar 2012 02:31:44 +0000</pubDate>
		<dc:creator>Mister Bob</dc:creator>
				<category><![CDATA[Photo Recipes]]></category>

		<guid isPermaLink="false">http://thehogblog.com/?p=2298</guid>
		<description><![CDATA[Tweet I started with a little more than a pound of peeled and deveined 16 &#8211; 20 count Gulf shrimp. I made a marinade of: 1/2 cup apple cider vinegar 1/2 cup water 1 tablespoon Demerara sugar 1 tablespoon sea salt 1 tablespoon paprika 1 teaspoon black pepper 1 teaspoon cumin 1/2 teaspoon cayenne pepper [...]]]></description>
		<wfw:commentRss>http://thehogblog.com/?feed=rss2&#038;p=2298</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>BOB&#8217;S HOGS 2012 KCBS BBQ Competition Schedule</title>
		<link>http://thehogblog.com/?p=2292</link>
		<comments>http://thehogblog.com/?p=2292#comments</comments>
		<pubDate>Sat, 03 Mar 2012 22:20:02 +0000</pubDate>
		<dc:creator>Mister Bob</dc:creator>
				<category><![CDATA[Competition BBQ]]></category>

		<guid isPermaLink="false">http://thehogblog.com/?p=2292</guid>
		<description><![CDATA[Tweet Here&#8217;s what we have so far, maybe more to come&#8230; May 26-27 – Roc City Ribfest &#8211; Rochester, NY June 16-17 – Rock n Ribfest &#8211; Merrimack, NH July 21-22 – South County Balloon Festival &#8211; Kingston, RI August 4-5 – Western Main BBQ Festival &#8211; Fryeburg, ME August 18-19 – Hudson Valley Ribfest [...]]]></description>
		<wfw:commentRss>http://thehogblog.com/?feed=rss2&#038;p=2292</wfw:commentRss>
		<slash:comments>14</slash:comments>
		</item>
		<item>
		<title>Spicy Apple Babyback Ribs</title>
		<link>http://thehogblog.com/?p=2272</link>
		<comments>http://thehogblog.com/?p=2272#comments</comments>
		<pubDate>Mon, 27 Feb 2012 03:35:58 +0000</pubDate>
		<dc:creator>Mister Bob</dc:creator>
				<category><![CDATA[Photo Recipes]]></category>

		<guid isPermaLink="false">http://thehogblog.com/?p=2272</guid>
		<description><![CDATA[Tweet I&#8217;m starting with a beautiful rack of babybacks. My plan today is to add layer after layer of apple flavor, starting with a marinade, next with the rub, then with a spritz and finally with the sauce. I remove the membrane from the bone side and prepare a brine/marinade: 2 cups apple juice, 1/4 [...]]]></description>
		<wfw:commentRss>http://thehogblog.com/?feed=rss2&#038;p=2272</wfw:commentRss>
		<slash:comments>10</slash:comments>
		</item>
		<item>
		<title>Job Site BBQ</title>
		<link>http://thehogblog.com/?p=2258</link>
		<comments>http://thehogblog.com/?p=2258#comments</comments>
		<pubDate>Sat, 25 Feb 2012 20:58:28 +0000</pubDate>
		<dc:creator>Mister Bob</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://thehogblog.com/?p=2258</guid>
		<description><![CDATA[TweetI did a Friday afternoon cook for the guys (and girl) on my construction site this week, my way of saying thanks for the hard work they do. I brought the newly built UDS and my Smoke-EZ mod Kettle, both controlled by the BBQ Guru, CyberQ II. The weather was bad so I set up [...]]]></description>
		<wfw:commentRss>http://thehogblog.com/?feed=rss2&#038;p=2258</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Country Style Ribs</title>
		<link>http://thehogblog.com/?p=2211</link>
		<comments>http://thehogblog.com/?p=2211#comments</comments>
		<pubDate>Mon, 20 Feb 2012 03:56:38 +0000</pubDate>
		<dc:creator>Mister Bob</dc:creator>
				<category><![CDATA[Photo Recipes]]></category>

		<guid isPermaLink="false">http://thehogblog.com/?p=2211</guid>
		<description><![CDATA[Tweet What are Country Styles Ribs? Not really ribs, but little chops made from the rib end of a pork loin, or in some shops, cut from a pork butt. Here&#8217;s an interesting article on when and how they were developed. http://ask-a-butcher.newsvine.com/_n&#8230;try-style-ribs These were on sale for $1.49/lb this week at my local supermarket. I [...]]]></description>
		<wfw:commentRss>http://thehogblog.com/?feed=rss2&#038;p=2211</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>UDS (Ugly Drum Smoker)</title>
		<link>http://thehogblog.com/?p=2231</link>
		<comments>http://thehogblog.com/?p=2231#comments</comments>
		<pubDate>Sun, 19 Feb 2012 18:40:42 +0000</pubDate>
		<dc:creator>Mister Bob</dc:creator>
				<category><![CDATA[Cookers]]></category>

		<guid isPermaLink="false">http://thehogblog.com/?p=2231</guid>
		<description><![CDATA[Tweet The UDS is one of the most fuel efficient, easy to use, inexpensive to build, and ugly BBQ cookers out there, and it all starts with the drum.  If you&#8217;re luck enough to find a food grade drum with no liner, a thorough scrubbing and rinsing will get you there, but for anything else [...]]]></description>
		<wfw:commentRss>http://thehogblog.com/?feed=rss2&#038;p=2231</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Competition Brisket Practice</title>
		<link>http://thehogblog.com/?p=2186</link>
		<comments>http://thehogblog.com/?p=2186#comments</comments>
		<pubDate>Sun, 05 Feb 2012 23:25:29 +0000</pubDate>
		<dc:creator>Mister Bob</dc:creator>
				<category><![CDATA[Competition BBQ]]></category>
		<category><![CDATA[Photo Recipes]]></category>

		<guid isPermaLink="false">http://thehogblog.com/?p=2186</guid>
		<description><![CDATA[Tweet Next up in my competition practice rotation is brisket. I started yesterday afternoon with a beautiful 16# prime packer that I had wet aged for a few weeks in the downstairs fridge. I trim pretty aggressively for competition. To see the step by step process, check out http://thehogblog.com/?p=1988 Injected, rubbed, wrapped and into the fridge [...]]]></description>
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		<slash:comments>29</slash:comments>
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