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	<title>huckshut.com &#187; Recipes</title>
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	<link>http://www.huckshut.com</link>
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			<item>
		<title>Diva-Q on the Today Show!!</title>
		<link>http://www.huckshut.com/2010/06/29/diva-q-on-the-today-show/</link>
		<comments>http://www.huckshut.com/2010/06/29/diva-q-on-the-today-show/#comments</comments>
		<pubDate>Wed, 30 Jun 2010 02:35:26 +0000</pubDate>
		<dc:creator></dc:creator>
				<category><![CDATA[News]]></category>
		<category><![CDATA[Quick Tips]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[BBQ tutorial]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[Feature]]></category>
		<category><![CDATA[tips and tricks]]></category>

		<guid isPermaLink="false">http://www.huckshut.com/?p=1798</guid>
		<description><![CDATA[Fellow panelists on &#8220;In the Hut&#8221;, Diva-Q was on the Today Show this morning grilling Chicken Lollipops.  Check the video after the jump


For the recipe, visit http://divaq.ca/

]]></description>
		<wfw:commentRss>http://www.huckshut.com/2010/06/29/diva-q-on-the-today-show/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Chicken Breast with Tasty Licks Bbq</title>
		<link>http://www.huckshut.com/2009/12/20/chicken-breast-with-tasty-licks-bbq/</link>
		<comments>http://www.huckshut.com/2009/12/20/chicken-breast-with-tasty-licks-bbq/#comments</comments>
		<pubDate>Sun, 20 Dec 2009 22:19:15 +0000</pubDate>
		<dc:creator></dc:creator>
				<category><![CDATA[Product Review]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Tutorial]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[Feature]]></category>
		<category><![CDATA[smoked chicken]]></category>
		<category><![CDATA[tasty licks bbq rub]]></category>

		<guid isPermaLink="false">http://www.huckshut.com/?p=1164</guid>
		<description><![CDATA[

















Today we&#8217;d like to share with you our boneless chicken breast recipe.  Sit back and enjoy!!

















First, we seasoned the breast with tasty licks all purpose bbq rub.

We then rubbed both sides down with Extra Virgin Olive oil and reseasoned with the Tasty Licks BBQ Rub

Once our grill reached 350-360 degrees, we layed the chicken gently [...]]]></description>
		<wfw:commentRss>http://www.huckshut.com/2009/12/20/chicken-breast-with-tasty-licks-bbq/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Huck&#8217;s Spatchcocked Turkey</title>
		<link>http://www.huckshut.com/2009/11/26/hucks-spatchcocked-turkey/</link>
		<comments>http://www.huckshut.com/2009/11/26/hucks-spatchcocked-turkey/#comments</comments>
		<pubDate>Thu, 26 Nov 2009 05:01:40 +0000</pubDate>
		<dc:creator></dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Tutorial]]></category>
		<category><![CDATA[bbq turkey]]></category>
		<category><![CDATA[Feature]]></category>
		<category><![CDATA[smoked turkey]]></category>
		<category><![CDATA[turkey]]></category>

		<guid isPermaLink="false">http://www.huckshut.com/?p=1073</guid>
		<description><![CDATA[Today we&#8217;re going to show you how to spatchcock a turkey.  This will be much like our spatchcocked cornish hen video but with a few different ingredients.
First we&#8217;ll need to cut along both sides of the spine as shown here.

Once fully cut, pull the spine out and your bird should look like this.

At this point, [...]]]></description>
		<wfw:commentRss>http://www.huckshut.com/2009/11/26/hucks-spatchcocked-turkey/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Signore Bernardo&#8217;s Savory Poultry Seasoning: Whole Chicken</title>
		<link>http://www.huckshut.com/2009/10/16/signore-bernardos-savory-poultry-seasoning-whole-chicken/</link>
		<comments>http://www.huckshut.com/2009/10/16/signore-bernardos-savory-poultry-seasoning-whole-chicken/#comments</comments>
		<pubDate>Sat, 17 Oct 2009 02:51:06 +0000</pubDate>
		<dc:creator></dc:creator>
				<category><![CDATA[Product Review]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Tutorial]]></category>
		<category><![CDATA[BBQ tutorial]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[Feature]]></category>
		<category><![CDATA[savory poultry]]></category>
		<category><![CDATA[signore bernardo]]></category>

		<guid isPermaLink="false">http://www.huckshut.com/2009/10/16/signore-bernardos-savory-poultry-seasoning-whole-chicken/</guid>
		<description><![CDATA[We&#8217;ve seen several ads over the internet regarding the TastyLicks BBQ company&#8217;s seasonings. In this post we show our recipe for a whole-smoked chicken using this seasoning.


We seasoned up the chicken outside and inside the cavity with the savory poultry as such


Here we cut up some red onion ,garlic and celery then season the veggies [...]]]></description>
		<wfw:commentRss>http://www.huckshut.com/2009/10/16/signore-bernardos-savory-poultry-seasoning-whole-chicken/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Jerked Fish</title>
		<link>http://www.huckshut.com/2009/10/10/jerked-fish/</link>
		<comments>http://www.huckshut.com/2009/10/10/jerked-fish/#comments</comments>
		<pubDate>Sun, 11 Oct 2009 02:25:48 +0000</pubDate>
		<dc:creator></dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Tutorial]]></category>
		<category><![CDATA[Feature]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[jerked fish]]></category>
		<category><![CDATA[smoked fish]]></category>

		<guid isPermaLink="false">http://www.huckshut.com/2009/10/10/jerked-fish/</guid>
		<description><![CDATA[We have tried many different jerk spice recipes and could never get that same Island flavor of jerk grouper. We heard about Walkerswood jerk paste but resisted we wanted to make our own. We finally gave this a try. For this post we used Tilapia fish.


We first took a couple of spoons full of walkerswood [...]]]></description>
		<wfw:commentRss>http://www.huckshut.com/2009/10/10/jerked-fish/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Split Free-Range Chicken</title>
		<link>http://www.huckshut.com/2009/08/04/split-free-range-chicken/</link>
		<comments>http://www.huckshut.com/2009/08/04/split-free-range-chicken/#comments</comments>
		<pubDate>Tue, 04 Aug 2009 19:25:18 +0000</pubDate>
		<dc:creator></dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Tutorial]]></category>
		<category><![CDATA[bbq]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[cyber q]]></category>
		<category><![CDATA[Feature]]></category>
		<category><![CDATA[Reading Terminal]]></category>
		<category><![CDATA[smoked chicken]]></category>
		<category><![CDATA[smoker]]></category>

		<guid isPermaLink="false">http://www.huckshut.com/2009/08/04/split-free-range-chicken/</guid>
		<description><![CDATA[For this post we went to the reading terminal market and picked up a 3 1/2 lb. chicken(free-range). First, we brined it with huck&#8217;s basic brine, for about 12 hrs and let it air dry in the fridge for 12 hrs.

We then seasoned the chicken with salt ,black pepper, caynne pepper,garlic powder,onion powder,paprika,parsley and nut-meg [...]]]></description>
		<wfw:commentRss>http://www.huckshut.com/2009/08/04/split-free-range-chicken/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Huck&#8217;s Hut TV: Smoking Tri-Tip</title>
		<link>http://www.huckshut.com/2009/07/24/hucks-hut-tv-smoking-tri-tip/</link>
		<comments>http://www.huckshut.com/2009/07/24/hucks-hut-tv-smoking-tri-tip/#comments</comments>
		<pubDate>Sat, 25 Jul 2009 03:21:43 +0000</pubDate>
		<dc:creator>Huck</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Tutorial]]></category>
		<category><![CDATA[Video]]></category>
		<category><![CDATA[beef]]></category>
		<category><![CDATA[beef tri-tip]]></category>
		<category><![CDATA[Feature]]></category>
		<category><![CDATA[smoked beef]]></category>
		<category><![CDATA[smoked beef tri-tip]]></category>
		<category><![CDATA[tri-dip roast]]></category>

		<guid isPermaLink="false">http://www.huckshut.com/?p=676</guid>
		<description><![CDATA[Hello folks we know it&#8217;s been a while since your last episode of Huck&#8217;s Hut Tv.  Watch as Huck prepares a Beef Tri-Tip Roast.  This is a nice size portion of meat for the short time it takes to complete.

]]></description>
		<wfw:commentRss>http://www.huckshut.com/2009/07/24/hucks-hut-tv-smoking-tri-tip/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Huck&#8217;s Hut TV: Basic Sausage Making Pt.1</title>
		<link>http://www.huckshut.com/2009/04/10/basic-sausage-making-pt1/</link>
		<comments>http://www.huckshut.com/2009/04/10/basic-sausage-making-pt1/#comments</comments>
		<pubDate>Fri, 10 Apr 2009 13:40:55 +0000</pubDate>
		<dc:creator></dc:creator>
				<category><![CDATA[BBQ News]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Video]]></category>
		<category><![CDATA[Feature]]></category>
		<category><![CDATA[grilled sausage]]></category>
		<category><![CDATA[sausage]]></category>
		<category><![CDATA[sausage making]]></category>
		<category><![CDATA[smoked sausage]]></category>

		<guid isPermaLink="false">http://www.huckshut.com/?p=543</guid>
		<description><![CDATA[Watch as MABBQA&#8217;s David von Behren shows us how to make our own sausage.? This is Part 1 of a 2 part series.? The second part should be up this weekend.
Huck&#8217;s Hut TV: Basic Sausage Making Pt.1
]]></description>
		<wfw:commentRss>http://www.huckshut.com/2009/04/10/basic-sausage-making-pt1/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Huck&#8217;s Brine</title>
		<link>http://www.huckshut.com/2008/10/30/hucks-brine/</link>
		<comments>http://www.huckshut.com/2008/10/30/hucks-brine/#comments</comments>
		<pubDate>Fri, 31 Oct 2008 00:38:10 +0000</pubDate>
		<dc:creator>Huck</dc:creator>
				<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.huckshut.com/2008/10/30/hucks-brine/</guid>
		<description><![CDATA[We already posted the basic brine yesterday.  That was just a base.  Today we reveal to you the Huck&#8217;s way of doing it.
After the jump

1 gallon water
1 cup sugar
1 cup kosher salt
1 table spoon black pepper
1 table spoon cinnamon
1 table spoon allspice
1 teaspoon nutmeg
1 teaspoon red pepper flakes
1 small onion diced
3 cloves garlic [...]]]></description>
		<wfw:commentRss>http://www.huckshut.com/2008/10/30/hucks-brine/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Brine</title>
		<link>http://www.huckshut.com/2008/10/29/brine/</link>
		<comments>http://www.huckshut.com/2008/10/29/brine/#comments</comments>
		<pubDate>Wed, 29 Oct 2008 16:32:24 +0000</pubDate>
		<dc:creator>Huck</dc:creator>
				<category><![CDATA[Quick Tips]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.huckshut.com/2008/10/29/brine/</guid>
		<description><![CDATA[Brining not only keeps meat from drying out but is also a great way to add extra flavor. We have been able to get great results brining Turkey 12-48 hours Chicken 4-24 hours Fish 1-4 hours Pork and beef 12-24 hours.   
Basic Brine

1 gallon water
1 cup kosher salt
1 cup sugar

Make sure brine is [...]]]></description>
		<wfw:commentRss>http://www.huckshut.com/2008/10/29/brine/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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