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	<title>Adrian E. Miller - Soul Food Scholar</title>
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		<title>Another &#8220;Angle&#8221; on Barbecue</title>
		<link>http://adrianemiller.com/another-angle-on-barbecue/</link>
		<comments>http://adrianemiller.com/another-angle-on-barbecue/#comments</comments>
		<pubDate>Sun, 30 Sep 2012 22:44:54 +0000</pubDate>
		<dc:creator>adrian</dc:creator>
				<category><![CDATA[Soul Food Scholar]]></category>
		<category><![CDATA[bbq]]></category>

		<guid isPermaLink="false">http://adrianemiller.com/?p=456</guid>
		<description><![CDATA[When I think about traditional barbecue as practiced by Native Americans, I picture smaller cuts of meat being smoked on a raised framework over a slow fire, or large chunks of meat wrapped up and cooked in trenches filled with &#8230; <br/><a href="http://adrianemiller.com/another-angle-on-barbecue/">More <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
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		<title>Some Thoughts on Barbecue and Love</title>
		<link>http://adrianemiller.com/some-thoughts-on-barbecue-and-love/</link>
		<comments>http://adrianemiller.com/some-thoughts-on-barbecue-and-love/#comments</comments>
		<pubDate>Sun, 30 Sep 2012 22:42:37 +0000</pubDate>
		<dc:creator>adrian</dc:creator>
				<category><![CDATA[Soul Food Scholar]]></category>
		<category><![CDATA[bbq]]></category>

		<guid isPermaLink="false">http://adrianemiller.com/?p=453</guid>
		<description><![CDATA[Dearly beloved, we are gathered in this post to celebrate the union of love and barbecue. With the summer wedding season in full swing, love is in the air—and it is increasingly followed by the perfume of burning wood and smoking meat. &#8230; <br/><a href="http://adrianemiller.com/some-thoughts-on-barbecue-and-love/">More <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Does a Clambake Count as Barbecue?</title>
		<link>http://adrianemiller.com/does-a-clambake-count-as-barbecue/</link>
		<comments>http://adrianemiller.com/does-a-clambake-count-as-barbecue/#comments</comments>
		<pubDate>Sun, 30 Sep 2012 22:40:12 +0000</pubDate>
		<dc:creator>adrian</dc:creator>
				<category><![CDATA[Soul Food Scholar]]></category>
		<category><![CDATA[bbq]]></category>

		<guid isPermaLink="false">http://adrianemiller.com/?p=448</guid>
		<description><![CDATA[Trying to define barbecue often sets off a fireworks display that rivals anything you saw on the 4th of July. In the spirit of stoking that fire, I ask, should the New England clambake fit under barbecue&#8217;s big tent? Though barbecue &#8230; <br/><a href="http://adrianemiller.com/does-a-clambake-count-as-barbecue/">More <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Bison—Barbecue&#8217;s Next Frontier?</title>
		<link>http://adrianemiller.com/bison-barbecues-next-frontier/</link>
		<comments>http://adrianemiller.com/bison-barbecues-next-frontier/#comments</comments>
		<pubDate>Sun, 30 Sep 2012 22:37:40 +0000</pubDate>
		<dc:creator>adrian</dc:creator>
				<category><![CDATA[Soul Food Scholar]]></category>
		<category><![CDATA[bbq]]></category>

		<guid isPermaLink="false">http://adrianemiller.com/?p=444</guid>
		<description><![CDATA[July is National Bison Month, and bison meat is roaming in from barbe-culture&#8217;s fringes to its mainstream. However, barbecue purveyors tend to offer just bison ribs and forsake the rest of the animal. (You may have had a bison burger—they&#8217;re pretty &#8230; <br/><a href="http://adrianemiller.com/bison-barbecues-next-frontier/">More <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>A Profile in Barbecue: Columbus B. Hill</title>
		<link>http://adrianemiller.com/a-profile-in-barbecue-columbus-b-hill/</link>
		<comments>http://adrianemiller.com/a-profile-in-barbecue-columbus-b-hill/#comments</comments>
		<pubDate>Sun, 30 Sep 2012 18:15:58 +0000</pubDate>
		<dc:creator>adrian</dc:creator>
				<category><![CDATA[Soul Food Scholar]]></category>
		<category><![CDATA[bbq]]></category>

		<guid isPermaLink="false">http://adrianemiller.com/?p=433</guid>
		<description><![CDATA[I&#8217;ve written about our nation&#8217;s wildest barbecue, and in the middle of it all was Columbus B. Hill, the event&#8217;s chef de cuisine. Chef Hill&#8217;s reputation was sullied by the event, but before that, he was a well-known &#8220;barbecue man.&#8221; The Greeley (CO) Tribunereported in &#8230; <br/><a href="http://adrianemiller.com/a-profile-in-barbecue-columbus-b-hill/">More <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Pork Barrel Politics? Make that Whole Hog</title>
		<link>http://adrianemiller.com/pork-barrel-politics-make-that-whole-hog/</link>
		<comments>http://adrianemiller.com/pork-barrel-politics-make-that-whole-hog/#comments</comments>
		<pubDate>Sun, 30 Sep 2012 18:13:43 +0000</pubDate>
		<dc:creator>adrian</dc:creator>
				<category><![CDATA[Soul Food Scholar]]></category>
		<category><![CDATA[bbq]]></category>

		<guid isPermaLink="false">http://adrianemiller.com/?p=430</guid>
		<description><![CDATA[There&#8217;s been some big food and drink news on the campaign trail of late, from Paul Ryan&#8217;s catfish-noodling hobby to President Obama&#8217;s home-brewed &#8220;White House Honey Ale.&#8221; They got me wondering if barbecue had ever taken center stage in a presidential &#8230; <br/><a href="http://adrianemiller.com/pork-barrel-politics-make-that-whole-hog/">More <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>The Lowdown on Barbecue Down Under</title>
		<link>http://adrianemiller.com/the-lowdown-on-barbecue-down-under/</link>
		<comments>http://adrianemiller.com/the-lowdown-on-barbecue-down-under/#comments</comments>
		<pubDate>Sun, 30 Sep 2012 18:11:05 +0000</pubDate>
		<dc:creator>adrian</dc:creator>
				<category><![CDATA[Soul Food Scholar]]></category>
		<category><![CDATA[bbq]]></category>

		<guid isPermaLink="false">http://adrianemiller.com/?p=428</guid>
		<description><![CDATA[I first heard of Australian barbecue in the 1980s, when actor Paul Hogan (of Crocodile Dundee fame) promised me through the TV that he&#8217;d &#8220;Put an extra shrimp on the barbie&#8221; for me, if only I visited the Land Down Under. I &#8230; <br/><a href="http://adrianemiller.com/the-lowdown-on-barbecue-down-under/">More <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Going Whole&#8230;Cow (or Pig, or Lamb) at an Argentine Asado</title>
		<link>http://adrianemiller.com/going-whole-cow-or-pig-or-lamb-at-an-argentine-asado/</link>
		<comments>http://adrianemiller.com/going-whole-cow-or-pig-or-lamb-at-an-argentine-asado/#comments</comments>
		<pubDate>Sun, 30 Sep 2012 18:09:26 +0000</pubDate>
		<dc:creator>adrian</dc:creator>
				<category><![CDATA[Soul Food Scholar]]></category>
		<category><![CDATA[bbq]]></category>

		<guid isPermaLink="false">http://adrianemiller.com/?p=424</guid>
		<description><![CDATA[When I visited Argentina several years ago, I discovered a nation wholly devoted—in more ways than one—to their barbecue tradition, known as asado. In his book Planet Barbecue, Steve Raichlen definesasado as &#8220;gaucho (cowboy)-style barbecue, made by roasting whole lambs, pigs, and sections of &#8230; <br/><a href="http://adrianemiller.com/going-whole-cow-or-pig-or-lamb-at-an-argentine-asado/">More <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Come Together Right Now over Barbecue</title>
		<link>http://adrianemiller.com/come-together-right-now-over-barbecue/</link>
		<comments>http://adrianemiller.com/come-together-right-now-over-barbecue/#comments</comments>
		<pubDate>Sun, 30 Sep 2012 18:06:04 +0000</pubDate>
		<dc:creator>adrian</dc:creator>
				<category><![CDATA[Soul Food Scholar]]></category>
		<category><![CDATA[bbq]]></category>

		<guid isPermaLink="false">http://adrianemiller.com/?p=421</guid>
		<description><![CDATA[South Africa: Where Barbecue Brings People Together The 2010 Lonely Planet: Africa travel guide states, &#8220;Perhaps more than anything else, it&#8217;s the braai* (barbecue) – an Afrikaner institution that has broken across race lines – that defines South African cuisine.&#8221; This is an amazing &#8230; <br/><a href="http://adrianemiller.com/come-together-right-now-over-barbecue/">More <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Here&#8217;s a Tip: Don&#8217;t Sleep on Chicago Rib Tips</title>
		<link>http://adrianemiller.com/heres-a-tip-dont-sleep-on-chicago-rib-tips/</link>
		<comments>http://adrianemiller.com/heres-a-tip-dont-sleep-on-chicago-rib-tips/#comments</comments>
		<pubDate>Sun, 30 Sep 2012 17:56:44 +0000</pubDate>
		<dc:creator>adrian</dc:creator>
				<category><![CDATA[Soul Food Scholar]]></category>
		<category><![CDATA[bbq]]></category>

		<guid isPermaLink="false">http://adrianemiller.com/?p=413</guid>
		<description><![CDATA[Just ask a hardcore barbecue devotee to list the signature foods of different barbecue regions. Almost reflexively, that person will tick off items like whole hog in parts of the Carolinas, coleslaw-topped pork shoulder sandwiches in Memphis, beef brisket in &#8230; <br/><a href="http://adrianemiller.com/heres-a-tip-dont-sleep-on-chicago-rib-tips/">More <span class="meta-nav">&#8594;</span></a>]]></description>
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		<slash:comments>1</slash:comments>
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