﻿<rss version="2.0" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:itunes="http://www.itunes.com/dtds/podcast-1.0.dtd" xmlns:dc="http://purl.org/dc/elements/1.1/"><channel><title>AWARD WINNING BBQ: Recent Comments</title><link>http://tatu-bbq.com</link><description /><generator>Quick Blogcast</generator><lastBuildDate>Thu, 18 Mar 2010 08:29:06 GMT</lastBuildDate><item><title>Comment on REMOVE THE MEMBRANE ON THE RIB OR NOT?</title><link>http://tatu-bbq.com/2008/06/21/remove-the-membrane-on-the-rib-or-not.aspx#comment-2231195</link><dc:creator>bear</dc:creator><description>Thanks for the info. I just prepped a few racks, and did not remove the membrane. I always slow cook my ribs and what you said about the membrane breaking down makes perfect sense.</description><guid isPermaLink="true">http://tatu-bbq.com/2008/06/21/remove-the-membrane-on-the-rib-or-not.aspx#comment-2231195</guid><pubDate>Sun, 05 Jul 2009 05:36:20 GMT</pubDate></item><item><title>Comment on Dispatch</title><link>http://tatu-bbq.com/2008/12/09/dispatch.aspx#comment-1622753</link><dc:creator>Victor Keith (AKA Eddy Murphy)</dc:creator><description>Vielen Dank fur deinen Besuch und das super Essen. (Thank you for your visit and the super food.) Bis zum naechsten mal (Until next time), Victor Keith SGT (P) US Army, Landstuhl Regional Medical Center Germany.</description><guid isPermaLink="true">http://tatu-bbq.com/2008/12/09/dispatch.aspx#comment-1622753</guid><pubDate>Tue, 16 Dec 2008 18:35:20 GMT</pubDate></item><item><title>Comment on Dispatch</title><link>http://tatu-bbq.com/2008/12/09/dispatch.aspx#comment-1600788</link><dc:creator>Anni</dc:creator><description>I am so proud of you. Have a save trip.&lt;br /&gt;Hugs</description><guid isPermaLink="true">http://tatu-bbq.com/2008/12/09/dispatch.aspx#comment-1600788</guid><pubDate>Tue, 09 Dec 2008 16:25:59 GMT</pubDate></item><item><title>Comment on BBQ Sauce</title><link>http://tatu-bbq.com/2008/09/21/bbq-sauce.aspx#comment-1386739</link><dc:creator>Jack Thompson</dc:creator><description>Howdy Pat,  I read most of your BBQ articles and find them interesting. I admire you for doing so much homework regarding your profession and expressing it to others.--- This on top of your trips to Germany for the GIs over there. Congratulations.---Jack</description><guid isPermaLink="true">http://tatu-bbq.com/2008/09/21/bbq-sauce.aspx#comment-1386739</guid><pubDate>Tue, 23 Sep 2008 19:17:42 GMT</pubDate></item><item><title>Comment on Fund raiser update</title><link>http://tatu-bbq.com/2008/08/19/fund-raiser-update.aspx#comment-1295110</link><dc:creator>Laura</dc:creator><description>Hey Pat,&lt;br&gt;It was great to see you on Saturday at the HD Store.  Thank-you so much for the awesome ribs.  I've never seen food dissapear so fast at a party! Everyone who was lucky enough to get a rib loved them!  Keep up the great work!</description><guid isPermaLink="true">http://tatu-bbq.com/2008/08/19/fund-raiser-update.aspx#comment-1295110</guid><pubDate>Wed, 20 Aug 2008 11:01:48 GMT</pubDate></item><item><title>Comment on Contributions are appreciated</title><link>http://tatu-bbq.com/2008/07/14/a-thank-you.aspx#comment-1198626</link><dc:creator>Boucanier</dc:creator><description>You're absolutely right...Thanks Lemolo Market for making it happen. &lt;br&gt;</description><guid isPermaLink="true">http://tatu-bbq.com/2008/07/14/a-thank-you.aspx#comment-1198626</guid><pubDate>Wed, 16 Jul 2008 03:43:44 GMT</pubDate></item><item><title>Comment on Contributions are appreciated</title><link>http://tatu-bbq.com/2008/07/14/a-thank-you.aspx#comment-1194990</link><dc:creator>Debbie</dc:creator><description>maybe thanks should also be given to the volunteers who prepared and served the food (from Lemolo Market staff)for their efforts?</description><guid isPermaLink="true">http://tatu-bbq.com/2008/07/14/a-thank-you.aspx#comment-1194990</guid><pubDate>Tue, 15 Jul 2008 02:29:23 GMT</pubDate></item><item><title>Comment on How to Hone a Knife</title><link>http://tatu-bbq.com/2008/07/13/how-to-hone-a-knife.aspx#comment-1191550</link><dc:creator>Boucanier</dc:creator><description>You're absolutely right! I'll work on getting together a short video. The technique I use, which is different from the norm, has the sharp edge of the knife facing away from the user and stroking that same direction.&lt;br&gt; &lt;br&gt;Thanks for your input.&lt;br&gt;</description><guid isPermaLink="true">http://tatu-bbq.com/2008/07/13/how-to-hone-a-knife.aspx#comment-1191550</guid><pubDate>Sun, 13 Jul 2008 20:43:26 GMT</pubDate></item><item><title>Comment on How to Hone a Knife</title><link>http://tatu-bbq.com/2008/07/13/how-to-hone-a-knife.aspx#comment-1191536</link><dc:creator>janetmarie</dc:creator><description>for an absolute beginner, an illustration would have helped.  I don't want to cut my fingers off!  lol</description><guid isPermaLink="true">http://tatu-bbq.com/2008/07/13/how-to-hone-a-knife.aspx#comment-1191536</guid><pubDate>Sun, 13 Jul 2008 20:32:37 GMT</pubDate></item><item><title>Comment on A Thank You</title><link>http://tatu-bbq.com/2008/07/05/a-thank-you.aspx#comment-1176231</link><dc:creator>Marilyn Kay</dc:creator><description>Patrick, it was an honor to be the band to help you on your fundraiser.&lt;br /&gt;Consider yourself $1,776.00 closer to your goal.  David and Marilyn have purchased their tickets to fly and consider that much paid.  Thank you again for inviting us to share in your dream and your goal for the wounded soldiers.  I know it will be a life changing experience.&lt;br /&gt;Marilyn Kay and David McArdle</description><guid isPermaLink="true">http://tatu-bbq.com/2008/07/05/a-thank-you.aspx#comment-1176231</guid><pubDate>Mon, 07 Jul 2008 16:50:20 GMT</pubDate></item></channel></rss>