<?xml version="1.0" encoding="UTF-8"?><rss xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:atom="http://www.w3.org/2005/Atom" version="2.0"><channel><title><![CDATA[Beyond The Bar-B-Q]]></title><description><![CDATA[Beyond The Bar-B-Q]]></description><link>https://www.beyondthebarbq.com/blog</link><generator>RSS for Node</generator><lastBuildDate>Wed, 21 Oct 2026 22:23:14 GMT</lastBuildDate><atom:link href="https://www.beyondthebarbq.com/blog-feed.xml" rel="self" type="application/rss+xml"/><item><title><![CDATA[General Thoughts....]]></title><description><![CDATA[I'm sitting here at my desk looking out the window at a clear blue sky, which is a real rarity here in Pittsburgh, especially after the wet and humid summer that we had.]]></description><link>https://www.beyondthebarbq.com/post/general-thoughts----</link><guid isPermaLink="false">02adef84-97a1-4fc4-8699-e841cb92ed68</guid><pubDate>Thu, 24 Sep 2026 21:13:00 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/078a11_39e49d11f298463a8733e10c52ca9ed2~mv2.png/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Beyond The Bar-B-Q Team</dc:creator></item><item><title><![CDATA[Pork Belly Meat Candy Tips]]></title><description><![CDATA[The modern day variation on brisket burnt ends]]></description><link>https://www.beyondthebarbq.com/post/pork-belly-meat-candy-tips</link><guid isPermaLink="false">62ea208b-877b-496e-80bc-2355d914b935</guid><pubDate>Thu, 10 Sep 2026 03:02:28 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/078a11_0ed0c1efb102476da6cc0585437e94d7~mv2.jpg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Beyond The Bar-B-Q Team</dc:creator></item><item><title><![CDATA[Cajun Shrimp Etouffee]]></title><description><![CDATA[I've made this a few times when I wanted something different.  It's light and flavorful instead of how heavy some Cajun / Creole dishes can be.  I will often serve this over a boil in bag brown rice.]]></description><link>https://www.beyondthebarbq.com/post/cajun-shrimp-etouffee</link><guid isPermaLink="false">314ca02c-f2e1-42a5-a7ea-746940a946c4</guid><pubDate>Wed, 09 Sep 2026 20:38:47 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/078a11_814b36e6a9cc4bd98adc11c2ca788070~mv2.png/v1/fit/w_208,h_237,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Beyond The Bar-B-Q Team</dc:creator></item><item><title><![CDATA[The Idea Behind Beyond The Bar-B-Q]]></title><description><![CDATA[I've always enjoyed cooking.  For me, it's been my retreat and something that brings me pleasure.  From grilled peanut butter, chocolate and banana sandwiches as a kid to Yankee jambalaya as an adult, I have always tended to cook a little bit outside of the lines.]]></description><link>https://www.beyondthebarbq.com/post/the-idea-behind-beyond-bar-b-q</link><guid isPermaLink="false">0fb01001-38f0-4709-baab-defe5903165e</guid><pubDate>Thu, 03 Sep 2026 22:01:25 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/078a11_c96482eb1dba49dc88688fb3020d321a~mv2.png/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Beyond The Bar-B-Q Team</dc:creator></item></channel></rss>