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	<title>cooking @ home &#187; BBQ</title>
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	<link>http://www.cooking-at-home.com</link>
	<description>with Harry Kenney</description>
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		<title>Barbecued Turkey Breast with Orange-Herb-Wine Sauce</title>
		<link>http://www.cooking-at-home.com/recipes/bbq/citrus-brined-barbecued-turkey-breast-with-orange-herb-wine-sauce/</link>
		<comments>http://www.cooking-at-home.com/recipes/bbq/citrus-brined-barbecued-turkey-breast-with-orange-herb-wine-sauce/#comments</comments>
		<pubDate>Fri, 30 Nov 2007 08:36:40 +0000</pubDate>
		<dc:creator>HarryK</dc:creator>
				<category><![CDATA[BBQ]]></category>
		<category><![CDATA[Turkey]]></category>
<category>brine</category><category>citrus</category><category>cooking</category><category>dry rub</category><category>food</category><category>herbs</category><category>orange</category><category>poultry</category><category>recipes</category><category>rosemary</category><category>sage</category><category>sauces</category><category>Thanksgiving</category><category>thyme</category><category>wine</category>
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		<description><![CDATA[ It seems there&#8217;s at least three ways to make a Thanksgiving holiday turkey.  The traditional oven method we all grew up with and usually do.  The &#8220;set the back yard on fire&#8221; method that is all the rage right now, namely the deep-fried turkey.  And then there is a lesser-done middle [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Oven-Roasted BBQ Beef Brisket</title>
		<link>http://www.cooking-at-home.com/recipes/bbq/oven-roasted-bbq-beef-brisket/</link>
		<comments>http://www.cooking-at-home.com/recipes/bbq/oven-roasted-bbq-beef-brisket/#comments</comments>
		<pubDate>Thu, 18 Oct 2007 15:19:54 +0000</pubDate>
		<dc:creator>HarryK</dc:creator>
				<category><![CDATA[BBQ]]></category>
		<category><![CDATA[Beef]]></category>

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		<description><![CDATA[ I&#8217;ve made brisket of beef before several times and each time it was made the same basic way, maybe a bit more &#8220;American&#8221; standard roast a few times, maybe a bit more &#8220;Italian&#8221; flavoring once or twice, but I was definitely in the mood for something more robust and different.  Only one way [...]]]></description>
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		<slash:comments>4</slash:comments>
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		<title>Apricot-Glazed Grilled Chicken Drumsticks</title>
		<link>http://www.cooking-at-home.com/recipes/grilling/apricot-glazed-grilled-chicken-drumsticks/</link>
		<comments>http://www.cooking-at-home.com/recipes/grilling/apricot-glazed-grilled-chicken-drumsticks/#comments</comments>
		<pubDate>Mon, 01 Oct 2007 18:20:32 +0000</pubDate>
		<dc:creator>HarryK</dc:creator>
				<category><![CDATA[BBQ]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Grilling]]></category>

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		<description><![CDATA[ I had a BBQ party this weekend with relatives and friends attending.  The star was (no surprise) my BBQ pork spare ribs.  But that wasn&#8217;t going to be enough to feed this hungry crowd &#8212; not even with appetizers and sides, so I needed a second &#8220;main&#8221; course or second meat here, [...]]]></description>
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		<slash:comments>3</slash:comments>
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		<title>BBQ Pork Spare Ribs</title>
		<link>http://www.cooking-at-home.com/recipes/pork/bbq-spare-ribs/</link>
		<comments>http://www.cooking-at-home.com/recipes/pork/bbq-spare-ribs/#comments</comments>
		<pubDate>Sun, 16 Sep 2007 08:45:01 +0000</pubDate>
		<dc:creator>HarryK</dc:creator>
				<category><![CDATA[BBQ]]></category>
		<category><![CDATA[Grilling]]></category>
		<category><![CDATA[Party Food]]></category>
		<category><![CDATA[Pork]]></category>

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		<description><![CDATA[ Here we go.  The meat of meats, the summertime special, the reason &#8212; so many thousands of years from cavemen, we still like to do it their way &#8212; old school, neolithic old school &#8212; we&#8217;re talking about BBQ spare ribs, baby.
Maybe you&#8217;re totally into BBQ and smokin&#8217;, or perhaps you&#8217;re totally new. [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<title>BBQ: Bringing Smoke to the Fire (1 of 2)</title>
		<link>http://www.cooking-at-home.com/articles/bbq-bringing-smoke-to-the-fire-1/</link>
		<comments>http://www.cooking-at-home.com/articles/bbq-bringing-smoke-to-the-fire-1/#comments</comments>
		<pubDate>Fri, 14 Sep 2007 08:07:17 +0000</pubDate>
		<dc:creator>HarryK</dc:creator>
				<category><![CDATA[Articles]]></category>
		<category><![CDATA[BBQ]]></category>

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		<description><![CDATA[Before we even begin, it seems that old Churchill adage comes up again:  &#8220;two countries divided by a common language&#8221;.  Seems the term barbecuing means different things in different places.
So you know what this particular article is about, we&#8217;re talking the US version, namely, according to Wikipedia:   &#8220;In US English usage, [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Roasted Orange-BBQ Chicken Leg Quarters</title>
		<link>http://www.cooking-at-home.com/recipes/chicken/roasted-orange-bbq-chicken-leg-quarters/</link>
		<comments>http://www.cooking-at-home.com/recipes/chicken/roasted-orange-bbq-chicken-leg-quarters/#comments</comments>
		<pubDate>Sat, 18 Aug 2007 01:48:25 +0000</pubDate>
		<dc:creator>HarryK</dc:creator>
				<category><![CDATA[BBQ]]></category>
		<category><![CDATA[Budget]]></category>
		<category><![CDATA[Chicken]]></category>

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		<description><![CDATA[ If I had my druthers, the best way to do this recipe would be on my charcoal grill with the lid down &#8212; the perfect combination of flame and air moving all around the poultry.  But that&#8217;s not the goal of this recipe. The challenge I set up for myself here was how [...]]]></description>
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		<slash:comments>0</slash:comments>
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