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<title>Aaron Ralston - EzineArticles Expert Author</title>
<link>http://EzineArticles.com/expert/Aaron_Ralston</link>
<pubDate>Tue, 14 Feb 2012 23:46:07 -0600</pubDate>
<image><title>Aaron Ralston - EzineArticles Expert Author</title>
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<copyright>Copyright 2012 EzineArticles.com - All Rights Reserved.</copyright>
<description><![CDATA[My name is Aaron and I am The Smoker King.  Please visit my site, thesmokerking.com, to find lots of great recipes and information.  I am always cooking something up.

I am currently living in Victoria, TX, and I am a financial consultant at Wells Fargo Investments.]]></description>
<lastBuildDate>Thu, 23 Sep 2010 11:39:59 -0500</lastBuildDate>
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<item>
<title>Cleaning a Dirty BBQ Smoker Or Grill</title>
<link>http://EzineArticles.com/5073606</link>
<guid>http://EzineArticles.com/5073606</guid>
<pubDate>Thu, 23 Sep 2010 11:39:59 -0500</pubDate>
<description><![CDATA[If you enjoy cooking BBQ as much as I do, you understand that it is very important to care for and maintain your most valuable tool; the BBQ smoker or grill. Grease and tar can build up in the bottom of your pit and make a real mess while attracting bacteria and other unwanted guests. Practicing a few housekeeping rules outlined below will help keep your smoker in top working condition.]]></description>
</item>
<item>
<title>Super Bowl Party Appetizer Recipes</title>
<link>http://EzineArticles.com/1941870</link>
<guid>http://EzineArticles.com/1941870</guid>
<pubDate>Tue, 03 Feb 2009 09:52:05 -0600</pubDate>
<description><![CDATA[What are you cooking for your Super Bowl party?  Well, fie up the grill and get to work on these appetizer recipes I have provided!]]></description>
</item>
<item>
<title>Live Shrimp Under A Popping Cork: You Can Never Go Wrong</title>
<link>http://EzineArticles.com/164173</link>
<guid>http://EzineArticles.com/164173</guid>
<pubDate>Mon, 20 Mar 2006 07:06:14 -0600</pubDate>
<description><![CDATA[One of the best tried and proven ways to fill a boat full of keeper trout and redfish is using a live shrimp under a popping cork.  I prefer to use a treble hook, leaving about 18-24 inches of line between the hook and the popping cork, depending on the depth of water the fish are in.]]></description>
</item>
<item>
<title>The Benefits Of A Fishing Guide</title>
<link>http://EzineArticles.com/137646</link>
<guid>http://EzineArticles.com/137646</guid>
<pubDate>Wed, 01 Feb 2006 05:45:15 -0600</pubDate>
<description><![CDATA[Here is my definition of a perfect fishing day: "Heading out into the open bays in search of 28" redfish and schools of hungry speckled trout, limiting out and loading up the boat with a stringer of fish that could win the next big fishing tournament, having the fish cleaned for you and not cleaning one rod, reel or boat, all before noon."]]></description>
</item>
<item>
<title>How to Catch Trout While Night Fishing</title>
<link>http://EzineArticles.com/134595</link>
<guid>http://EzineArticles.com/134595</guid>
<pubDate>Thu, 26 Jan 2006 08:25:46 -0600</pubDate>
<description><![CDATA[One of my favorite pastimes is fishing. I enjoy getting out on the open water, free from 
daily worries and not having a care in the world except hooking up with a big trout or 
redfish.]]></description>
</item>
<item>
<title>How to Smoke A Rack of Spare Ribs</title>
<link>http://EzineArticles.com/130309</link>
<guid>http://EzineArticles.com/130309</guid>
<pubDate>Wed, 18 Jan 2006 09:04:26 -0600</pubDate>
<description><![CDATA[There are many different opinions and techniques for smoking a rack of ribs.  In this 
article, I am going to explain how to choose, prepare, smoke, and serve a rack of spare 
ribs.]]></description>
</item>
<item>
<title>Types of Wood For Smoking</title>
<link>http://EzineArticles.com/124715</link>
<guid>http://EzineArticles.com/124715</guid>
<pubDate>Tue, 10 Jan 2006 08:31:06 -0600</pubDate>
<description><![CDATA[Barbequing this weekend?  What type of wood are you using?  Here are a few of the 
best woods to use for smoking just about any type of meat.]]></description>
</item>
<item>
<title>Grilling The Perfect Steak</title>
<link>http://EzineArticles.com/124365</link>
<guid>http://EzineArticles.com/124365</guid>
<pubDate>Sat, 07 Jan 2006 07:33:36 -0600</pubDate>
<description><![CDATA[There is not much better in this world than sitting down to eat a perfectly grilled, 
tender, and juicy Porterhouse or T-Bone steak. There are many opinions and 
techniques available regarding the best way to master cooking a steak including 
whether or not to marinade or use a rub, how long the steak should be grilled, and 
how to correctly grill the steak. In my book there is only one way to grill a steak.]]></description>
</item>
<item>
<title>Barbeque Rub Basics</title>
<link>http://EzineArticles.com/124382</link>
<guid>http://EzineArticles.com/124382</guid>
<pubDate>Sat, 07 Jan 2006 07:19:39 -0600</pubDate>
<description><![CDATA[Need a great barbeque rub?  How about creating your own.  In this article I teach you 
how to create your own rub, from scratch.]]></description>
</item>
<item>
<title>Grilling and Smoking Chicken</title>
<link>http://EzineArticles.com/123189</link>
<guid>http://EzineArticles.com/123189</guid>
<pubDate>Thu, 05 Jan 2006 09:49:15 -0600</pubDate>
<description><![CDATA[Chicken is one of my favorite meats to cook.  It is low in fat, high in protein, and if 
cooked correctly, it will definitely be a crowd pleaser.  There are many different recipes 
for grilling and smoking chicken, and I have included my two favorite recipes below. ]]></description>
</item>
<item>
<title>How to Smoke a Brisket</title>
<link>http://EzineArticles.com/113921</link>
<guid>http://EzineArticles.com/113921</guid>
<pubDate>Mon, 19 Dec 2005 11:50:41 -0600</pubDate>
<description><![CDATA[A brisket is known to be the toughest cut of meat from a cow, though when 
prepared and cooked correctly it can be the best tasting and most tender meat you 
will ever eat. In this section, I will teach you how to choose, prepare, and
barbeque a brisket, Texas style, to achieve the best results possible.]]></description>
</item>
<item>
<title>How To Smoke a Pork Shoulder</title>
<link>http://EzineArticles.com/108978</link>
<guid>http://EzineArticles.com/108978</guid>
<pubDate>Wed, 07 Dec 2005 14:19:34 -0600</pubDate>
<description><![CDATA[A correctly smoked pork shoulder is not only delicious, but it is also quite easy to 
accomplish.  If you stick to the guidelines I have listed below, you will produce a great, 
smoked shoulder every time.]]></description>
</item>
<item>
<title>What Exactly is Cold Smoking?</title>
<link>http://EzineArticles.com/108679</link>
<guid>http://EzineArticles.com/108679</guid>
<pubDate>Wed, 07 Dec 2005 10:57:33 -0600</pubDate>
<description><![CDATA[Cold smoking is very similar to hot smoking, except the cooking temperature is much 
lower. The targeted cold smoking temperature range is between 80 degrees F and 100 
degrees F, and the smoking time can range anywhere from 4 hours to 4 days.]]></description>
</item>
<item>
<title>The Big Debate: Gas vs Charcoal Grilling</title>
<link>http://EzineArticles.com/108680</link>
<guid>http://EzineArticles.com/108680</guid>
<pubDate>Wed, 07 Dec 2005 10:03:35 -0600</pubDate>
<description><![CDATA[We have all either heard or have been a part of a debate about which grilling method is 
better, using gas, or using charcoal. There are mixed opions on this issue, and this 
article explores some of the benefits of both types of grills.
]]></description>
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