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    <lastmod>2017-02-13</lastmod>
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      <image:title>Home</image:title>
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  <url>
    <loc>http://www.bqspicebar.org/new-gallery</loc>
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    <lastmod>2018-07-20</lastmod>
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      <image:title>Food Gallery - Smoked Pork Butt</image:title>
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  <url>
    <loc>http://www.bqspicebar.org/about</loc>
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    <priority>0.75</priority>
    <lastmod>2018-04-16</lastmod>
  </url>
  <url>
    <loc>http://www.bqspicebar.org/home-1</loc>
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    <priority>0.75</priority>
    <lastmod>2018-04-15</lastmod>
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      <image:title>BQ SPICE BAR - SMALL BATCH BBQ RUBS</image:title>
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  <url>
    <loc>http://www.bqspicebar.org/contact</loc>
    <changefreq>daily</changefreq>
    <priority>0.75</priority>
    <lastmod>2018-04-15</lastmod>
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      <image:title>Contact</image:title>
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  <url>
    <loc>http://www.bqspicebar.org/food</loc>
    <changefreq>daily</changefreq>
    <priority>0.75</priority>
    <lastmod>2018-04-28</lastmod>
    <image:image>
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      <image:title>Recipes</image:title>
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    <image:image>
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      <image:title>Recipes - hbgvhgvhjjh</image:title>
      <image:caption>This is the finished Pork Shoulder, full smoke.   I use oak in my smoker so the Pork can take a full smoke cook.  No smoker, put it in the oven in a deep pan, seal with tinfoil and cook at 275 for 45 minutes a pound until internal temperature reaches 190 F.  The lower the temperaturethe better but nothing under 225 in a oven.</image:caption>
    </image:image>
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      <image:title>Recipes</image:title>
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      <image:title>Recipes</image:title>
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      <image:title>Recipes</image:title>
      <image:caption>Reverse Sear with the Brisket and Steak Rub.</image:caption>
    </image:image>
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      <image:title>Recipes - Write here…</image:title>
      <image:caption>Pork Shoulder (pork butt) add Pork, Ribs, Brisket and Chicken Rub and  smoke around 250 F until internal temperature reaches 190 F.  The rule is about 1 hour per pound.  Make sure to spray the Pork Shoulder periodically with water or apple juice so it doesn't get dry.  I smoke mine fat up.</image:caption>
    </image:image>
    <image:image>
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      <image:title>Recipes</image:title>
      <image:caption>Fried Chicken with the Pork, Ribs, Brisket and Chicken Rub - sprinkle right after you remove it from the fryer.</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://static1.squarespace.com/static/557f3593e4b06cfc08faadda/t/5ad3dbca0e2e7224de45c63c/1524318115187/IMG_7354.JPG</image:loc>
      <image:title>Recipes</image:title>
      <image:caption>Reverse Sear - best with meat over 2.5 inches think, add  Pork, Ribs, Brisket and Chicken Rub and  smoke around 225 F until internal temperature reaches 100 F.  This will happen fast so it is best to have a meat probe. Then sear the meat on a cast iron skillet until desired wellness is reached. - cook on all sides using tongs.  Best medium rare is 130 F but remember to pull the steak a little early because it will continue to cook after you remove it from the heat.  No smoker - put it in the oven at 250 F unit 100 F is reached. then sear.</image:caption>
    </image:image>
    <image:image>
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      <image:title>Recipes</image:title>
      <image:caption>Reverse Sear</image:caption>
    </image:image>
    <image:image>
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      <image:title>Recipes</image:title>
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  </url>
  <url>
    <loc>http://www.bqspicebar.org/food-gallery</loc>
    <changefreq>daily</changefreq>
    <priority>0.75</priority>
    <lastmod>2018-04-21</lastmod>
    <image:image>
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      <image:title>Copy of Food Gallery</image:title>
      <image:caption>Reverse Sear</image:caption>
    </image:image>
    <image:image>
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      <image:title>Copy of Food Gallery</image:title>
      <image:caption>Smoked Chicken with Rub.</image:caption>
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    <image:image>
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      <image:title>Copy of Food Gallery</image:title>
      <image:caption>Reverse Sear - best with meat over 2.5 inches think, add  Pork, Ribs, Brisket and Chicken Rub and  smoke around 225 until internal temperature reaches 100 F.  this will happen fast so it is best to have a meat probe. Then sear  the meat on a cast iron skillet until desired wellness is reached.  Best medium rare is 140 F but remember to pull the steak a little early because it will continue to cook after you remove it from the heat.  No smoker - put it in the oven at 250 F unit 100 F is reached.</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://static1.squarespace.com/static/557f3593e4b06cfc08faadda/t/5adb3fa370a6ad1da850f19e/1523833732795/IMG_0208.JPG</image:loc>
      <image:title>Copy of Food Gallery</image:title>
      <image:caption>Fried Chicken with the Pork, Ribs, Brisket and Chicken Rub - sprinkle right after you remove it from the fryer.</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://static1.squarespace.com/static/557f3593e4b06cfc08faadda/t/5adb3fa370a6ad1da850f19c/1524317808198/IMG_2170.jpg</image:loc>
      <image:title>Copy of Food Gallery</image:title>
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  </url>
  <url>
    <loc>http://www.bqspicebar.org/shop</loc>
    <changefreq>daily</changefreq>
    <priority>0.75</priority>
    <lastmod>2018-04-08</lastmod>
  </url>
  <url>
    <loc>http://www.bqspicebar.org/deliveries</loc>
    <changefreq>daily</changefreq>
    <priority>0.75</priority>
    <lastmod>2018-04-16</lastmod>
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      <image:title>BBQ Rubs</image:title>
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  </url>
  <url>
    <loc>http://www.bqspicebar.org/deliveries/small-batch-bbq-rub-brisket-and-steak-rub</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2018-05-26</lastmod>
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      <image:title>BBQ Rubs - Small Batch BBQ Rub - Brisket and Steak Rub</image:title>
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  <url>
    <loc>http://www.bqspicebar.org/deliveries/small-batch-bbq-rub-brisket-and-steak-rub-tghfn</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2018-07-20</lastmod>
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      <image:title>BBQ Rubs - Small Batch BBQ Rub - All Purpose Rub</image:title>
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