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	<title>Cookin' With Roscoe - For Guys Who Like to Cook &#187; Meat</title>
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	<link>http://www.cookinwithroscoe.com</link>
	<description>Man Kitchen Culture "For guys who like to cook"</description>
	<lastBuildDate>Mon, 03 May 2010 14:11:40 +0000</lastBuildDate>
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		<title>Roscoe&#8217;s Grilled Italian Sausage w/Onions, Peppers and Garlic (and other secret stuff that everyone will be using soon)</title>
		<link>http://www.cookinwithroscoe.com/cooking-for-men/roscoes-grilled-italian-sausage-wonions-peppers-garlic-secret-stuff</link>
		<comments>http://www.cookinwithroscoe.com/cooking-for-men/roscoes-grilled-italian-sausage-wonions-peppers-garlic-secret-stuff#comments</comments>
		<pubDate>Mon, 03 May 2010 14:10:10 +0000</pubDate>
		<dc:creator>Roscoe</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Cooking For Men]]></category>
		<category><![CDATA[Grill]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Poker Food]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Sandwich]]></category>
		<category><![CDATA[Sausage]]></category>
		<category><![CDATA[Sports Parties]]></category>

		<guid isPermaLink="false">http://www.cookinwithroscoe.com/?p=537</guid>
		<description><![CDATA[Ingredients (to serve 10):
Italian sausage (whatever kind you like: sweet or hot) 10 links, or about 2 1/2 lbs of a wheel
2 red onions
1 red pepper
1 cubanelle red pepper
1 cubanelle green pepper
2 or 3 (or 4) big cloves garlic (sliced thin or chopped)
olive oil
Worcestershire
Cholula
salt and pepper
red wine
vegetable spices (whatever kind you like)
large sheet of tin [...]]]></description>
		<wfw:commentRss>http://www.cookinwithroscoe.com/cooking-for-men/roscoes-grilled-italian-sausage-wonions-peppers-garlic-secret-stuff/feed</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>For St. Patrick&#8217;s Day: The Simple (Perfect) Corned Beef Sandwich</title>
		<link>http://www.cookinwithroscoe.com/sandwich/st-patricks-day-simple-perfect-corned-beef-sandwich</link>
		<comments>http://www.cookinwithroscoe.com/sandwich/st-patricks-day-simple-perfect-corned-beef-sandwich#comments</comments>
		<pubDate>Wed, 17 Mar 2010 14:29:26 +0000</pubDate>
		<dc:creator>Roscoe</dc:creator>
				<category><![CDATA[Meat]]></category>
		<category><![CDATA[Poker Food]]></category>
		<category><![CDATA[Sandwich]]></category>
		<category><![CDATA[Sports Parties]]></category>

		<guid isPermaLink="false">http://www.cookinwithroscoe.com/?p=1403</guid>
		<description><![CDATA[
God&#8217;s Perfect Meal
There&#8217;s a reason The Earle invented The Sandwich. Yeah, yeah, everyone thinks it was a matter of convenience, the guy was hungry but he needed to get going so he put some meat between two slices of bread and hit the road, could eat with one hand while he was driving (wait, they [...]]]></description>
		<wfw:commentRss>http://www.cookinwithroscoe.com/sandwich/st-patricks-day-simple-perfect-corned-beef-sandwich/feed</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Roscoe&#8217;s Ultimate Pork Chop Sandwich</title>
		<link>http://www.cookinwithroscoe.com/sandwich/roscoes-ultimate-pork-chop-sandwich</link>
		<comments>http://www.cookinwithroscoe.com/sandwich/roscoes-ultimate-pork-chop-sandwich#comments</comments>
		<pubDate>Thu, 25 Feb 2010 15:47:03 +0000</pubDate>
		<dc:creator>Roscoe</dc:creator>
				<category><![CDATA[Meat]]></category>
		<category><![CDATA[Poker Food]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Sandwich]]></category>
		<category><![CDATA[Sausage]]></category>
		<category><![CDATA[Sports Parties]]></category>

		<guid isPermaLink="false">http://www.cookinwithroscoe.com/?p=1385</guid>
		<description><![CDATA[Ingredients:
Leftover pork chops
Leftover kielbasa
Cheese (Swiss or Provolone)
pickle
red cabbage or cole slaw
mustard
A good roll
What&#8217;s The Ultimate?
Hey, a Pork Chop Sandwich can be as easy as a pork chop between two slices of bread. It gets better incrementally as you add mustard, cheese, pickle, dressing of some kind, maybe cole slaw, or, in the case of Roscoe&#8217;s [...]]]></description>
		<wfw:commentRss>http://www.cookinwithroscoe.com/sandwich/roscoes-ultimate-pork-chop-sandwich/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Cooking For Men &#8211; Super Sunday</title>
		<link>http://www.cookinwithroscoe.com/meat/cooking-men-super-sunday</link>
		<comments>http://www.cookinwithroscoe.com/meat/cooking-men-super-sunday#comments</comments>
		<pubDate>Fri, 29 Jan 2010 16:33:30 +0000</pubDate>
		<dc:creator>Roscoe</dc:creator>
				<category><![CDATA[Meat]]></category>

		<guid isPermaLink="false">http://www.cookinwithroscoe.com/?p=1360</guid>
		<description><![CDATA[Oughtta Be A National Holiday
Or at least the day after should be. Actually, that&#8217;s when you really need a day off, after you eat, drink, shout and smoke half the night you need about a day to recover. But no&#8230;
Gotta Have Good Food
Beer is mandatory, don&#8217;t even have to mention that. And some good bourbon [...]]]></description>
		<wfw:commentRss>http://www.cookinwithroscoe.com/meat/cooking-men-super-sunday/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Chili &#8211; The TRUE American Recipe</title>
		<link>http://www.cookinwithroscoe.com/sports-parties/chili-the-true-american-recipe</link>
		<comments>http://www.cookinwithroscoe.com/sports-parties/chili-the-true-american-recipe#comments</comments>
		<pubDate>Thu, 28 Jan 2010 18:52:25 +0000</pubDate>
		<dc:creator>Roscoe</dc:creator>
				<category><![CDATA[Meat]]></category>
		<category><![CDATA[Poker Food]]></category>
		<category><![CDATA[Sausage]]></category>
		<category><![CDATA[Sports Parties]]></category>

		<guid isPermaLink="false">http://www.cookinwithroscoe.com/?p=163</guid>
		<description><![CDATA[You can get pizza in almost any country in the world. Roscoe makes it a point to have it wherever he goes (he says the best pizza is in Switzerland. Why? The cheese, of course.) But go somewhere other than the good ol&#8217; U S of A and try to order a bowl of red. [...]]]></description>
		<wfw:commentRss>http://www.cookinwithroscoe.com/sports-parties/chili-the-true-american-recipe/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Chili Nachos</title>
		<link>http://www.cookinwithroscoe.com/pork/chili-nachos</link>
		<comments>http://www.cookinwithroscoe.com/pork/chili-nachos#comments</comments>
		<pubDate>Thu, 28 Jan 2010 17:10:42 +0000</pubDate>
		<dc:creator>Roscoe</dc:creator>
				<category><![CDATA[Meat]]></category>
		<category><![CDATA[Mexican]]></category>
		<category><![CDATA[Poker Food]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Sports Parties]]></category>

		<guid isPermaLink="false">http://www.cookinwithroscoe.com/?p=1287</guid>
		<description><![CDATA[
Ingredients:
Leftover chili &#8211; warm
Tortilla chips
Cheese &#8211; pepper jack and your favorite, grated or chopped (about 1/2 lb total, more if you like)
Green onions &#8211; chopped
Got Chili?
You made the chili just the way you like it, and everyone raved, and now you&#8217;ve got some left over. The heavy lifting is done, you&#8217;ve already got the spices [...]]]></description>
		<wfw:commentRss>http://www.cookinwithroscoe.com/pork/chili-nachos/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Stuffing Balls</title>
		<link>http://www.cookinwithroscoe.com/meat/stuffing-balls</link>
		<comments>http://www.cookinwithroscoe.com/meat/stuffing-balls#comments</comments>
		<pubDate>Wed, 02 Dec 2009 19:25:27 +0000</pubDate>
		<dc:creator>Roscoe</dc:creator>
				<category><![CDATA[Meat]]></category>
		<category><![CDATA[Poker Food]]></category>

		<guid isPermaLink="false">http://www.cookinwithroscoe.com/?p=1276</guid>
		<description><![CDATA[
Ingredients:
Leftover bread stuffing
Filling of your choice
Olive oil, Worcestershire, Cholula
Just Like Meatballs, Only&#8230; Not
What do you do with leftover stuffing? It was so good, and yet&#8230; you can only eat so much stuffing. Roscoe&#8217;s answer: liven it up!

Put Something In The Middle, And Roll It Into A Ball
Flatten out some bread stuffing, like you&#8217;re making a [...]]]></description>
		<wfw:commentRss>http://www.cookinwithroscoe.com/meat/stuffing-balls/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Roscoe&#8217;s Turkey Kielbasa Gumbo</title>
		<link>http://www.cookinwithroscoe.com/sports-parties/roscoes-turkey-kielbasa-gumbo</link>
		<comments>http://www.cookinwithroscoe.com/sports-parties/roscoes-turkey-kielbasa-gumbo#comments</comments>
		<pubDate>Mon, 30 Nov 2009 16:33:55 +0000</pubDate>
		<dc:creator>Roscoe</dc:creator>
				<category><![CDATA[Meat]]></category>
		<category><![CDATA[Poker Food]]></category>
		<category><![CDATA[Sausage]]></category>
		<category><![CDATA[Sports Parties]]></category>
		<category><![CDATA[Vegatables]]></category>

		<guid isPermaLink="false">http://www.cookinwithroscoe.com/?p=1264</guid>
		<description><![CDATA[
Ingredients:
Leftover turkey and carcass
Celery &#8211; 2 stalks, chopped; 2 stalks for stock
Carrots &#8211; 2, for stock
Red onion &#8211; 1 sliced; 1 chopped for stock
Okra &#8211; 1/2 to a pound, chopped
Red pepper &#8211; 1, chopped
Worcestershire, Cholula
Garlic
salt and pepper, cayenne, etc.
Red wine
Beer
Red wine vinegar
Vegetable oil and flour &#8211; for roux
Green onion &#8211; chopped, for garnish
A Thanksgiving Tradition
You [...]]]></description>
		<wfw:commentRss>http://www.cookinwithroscoe.com/sports-parties/roscoes-turkey-kielbasa-gumbo/feed</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>It&#8217;s Turkey Time!</title>
		<link>http://www.cookinwithroscoe.com/cooking-for-men/turkey-time</link>
		<comments>http://www.cookinwithroscoe.com/cooking-for-men/turkey-time#comments</comments>
		<pubDate>Sat, 21 Nov 2009 15:10:24 +0000</pubDate>
		<dc:creator>Roscoe</dc:creator>
				<category><![CDATA[Cooking For Men]]></category>
		<category><![CDATA[Meat]]></category>

		<guid isPermaLink="false">http://www.cookinwithroscoe.com/?p=1227</guid>
		<description><![CDATA[
Roscoe&#8217;s Quick Tips for a Great Bird
Olive oil, Worcestershire, and Cholula. That&#8217;s right, start with Roscoe&#8217;s Trinity. Mix it up in a bowl and lather it all over your bird (after you wash and pat dry, of course), and don&#8217;t forget the inside. Then you can season it, Roscoe recommends a mix of salt and [...]]]></description>
		<wfw:commentRss>http://www.cookinwithroscoe.com/cooking-for-men/turkey-time/feed</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Roscoe&#8217;s Fried Baloney Sandwich</title>
		<link>http://www.cookinwithroscoe.com/sandwich/roscoes-fried-baloney-sandwich</link>
		<comments>http://www.cookinwithroscoe.com/sandwich/roscoes-fried-baloney-sandwich#comments</comments>
		<pubDate>Wed, 11 Nov 2009 16:47:31 +0000</pubDate>
		<dc:creator>Roscoe</dc:creator>
				<category><![CDATA[Meat]]></category>
		<category><![CDATA[Poker Food]]></category>
		<category><![CDATA[Sandwich]]></category>

		<guid isPermaLink="false">http://www.cookinwithroscoe.com/?p=1208</guid>
		<description><![CDATA[
Ingredients:
1 lb baloney (garlic or reg)
1 red onion, sliced
garlic
American cheese &#8211; 2 slices per sandwich
Olive oil, Worcestershire, Cholula
Rye bread, mustard, pickle
Baloney Gets A Bad Rap
Yeah, it&#8217;s out of style. Supposed to bad for you, too much fat. Doesn&#8217;t cost very much, so how can it be good. It&#8217;s just not&#8230; cool.
But It Sure Is Good
There&#8217;s [...]]]></description>
		<wfw:commentRss>http://www.cookinwithroscoe.com/sandwich/roscoes-fried-baloney-sandwich/feed</wfw:commentRss>
		<slash:comments>1</slash:comments>
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