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	<title>Jason&#039;s BBQ Adventures &#187; BBQ Knowledge</title>
	<link>http://www.jasonsbbqadventures.com</link>
	<description>Sharing great recipes and techniques from the Grill and BBQ</description>
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		<title>The Italian Grill</title>
		<description><![CDATA[&#160; Lately I have been looking for some new ideas of grilling and came up with the idea of doing research on grilling in different regions in the world.&#160; The Italian style grilling is one that interested me the most.&#160; The ingredients involved with Italian grilling are simple ingredients, but still full of flavor.&#160; The [...]]]></description>
		<link>http://www.jasonsbbqadventures.com/the-italian-grill/</link>
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		<title>Cuts of Pork</title>
		<description><![CDATA[&#160; Here is a guide to the different cuts of pork (the greatest meat with the greatest fat). Jowl: Not a very common cut of pork, but has its occasional&#160; use.&#160; It used used more in countries outside of the United State.&#160; This cut is also referred as pig neck.&#160; It is a very fatty [...]]]></description>
		<link>http://www.jasonsbbqadventures.com/cuts-of-pork/</link>
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		<title>Internal Temperatures</title>
		<description><![CDATA[The following tables, shows the internal temperatures for meat and poultry: Type Of Meat Fahrenheit Beef-Rare 120-125 Beef-Medium Rare 130-135 Beef-Medium 140-145 Beef-Medium Well 150-155 Beef-Well Done 160 and Above Lamb-Rare 135 Lamb-Medium Rare 140-150 Lamb-Medium 160 Lamb-Well Done 165 and above Chicken 165-175 Turkey 165-175 Pork 150]]></description>
		<link>http://www.jasonsbbqadventures.com/internal-temperatures/</link>
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		<title>Barbecuing versus Grilling</title>
		<description><![CDATA[The words barbecuing and grilling are used interchangeably all the time when it comes to outdoor cooking. However, there is a difference between the two outdoor cooking techniques and it is important to understand the difference. Grilling is usually done over direct and high heat. This is ideal for tender cuts of meat with less [...]]]></description>
		<link>http://www.jasonsbbqadventures.com/barbecuing-versus-grilling/</link>
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		<title>Smoking Woods</title>
		<description><![CDATA[Here is a list of some of the more popular smoking woods people use.&#160; There are plenty others out there, but not all wood is good or safe to use for smoking, so do your research before using anything that is a bit exotic or you are unsure about. Type Characteristics Alder Very delicate with [...]]]></description>
		<link>http://www.jasonsbbqadventures.com/smoking-woods/</link>
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		<title>What is Brining?</title>
		<description><![CDATA[Historically brining has been used as a method to preserve meat.  A brine has a very high salt to water combination then the addition of sugars, spices, and other ingredients are added for giving the meat flavor.  This process, also know as curing, binds the water to the meat or completely removes it so its [...]]]></description>
		<link>http://www.jasonsbbqadventures.com/what-is-brining/</link>
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		<title>Barbecuing and Grilling Preparation Tips</title>
		<description><![CDATA[When grilling or barbecuing, I almost always put together a marinade, rub, or brine.&#160; These can be time consuming processes, but if you follow a few simple steps it can go much quicker.&#160; Here are a few pieces of advice to follow: Get ingredients out before you start After adding each ingredient, mix it in [...]]]></description>
		<link>http://www.jasonsbbqadventures.com/barbecuing-and-grilling-preparation-tips/</link>
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		<title>The Plateau</title>
		<description><![CDATA[During low and slow barbecuing of large meats such as Briskets and Pork Shoulders there comes a time in the process where the temperature of the meat slows down immensely for hours.&#160; This is called the plateau and when you are a beginning to learn how to BBQ this will drive you crazy.&#160; Important thing [...]]]></description>
		<link>http://www.jasonsbbqadventures.com/the-plateau/</link>
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		<title>Myth of the Smoke Ring</title>
		<description><![CDATA[Many people out there believe the smoke ring in smoked foods adds flavor and is a good sign of good BBQ.  However, this is just a myth.  For electric smokers, like Cookshack&#8217;s Smokette, you do not get a smoke ring.  This is because it has nothing to do with taste or quality of smoke.  It [...]]]></description>
		<link>http://www.jasonsbbqadventures.com/myth-of-the-smoke-ring/</link>
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