<?xml version="1.0" encoding="iso-8859-1"?>
<rss version="2.0"><channel>
<title>Articles Written by Bill Anderson From Isnare.com</title>
<link>http://www.isnare.com/?s=author&amp;a=Bill+Anderson</link>
<item>
<title>Barbecue Competitions</title>
<category>Food and Drinks</category>
<author>Bill Anderson</author>
<pubDate>Tue, 22 Jan 2008 00:00:00 -0800</pubDate>
<link>http://www.isnare.com/?aid=120597&amp;ca=Food+and+Drinks</link>
<description>BBQ Competitions are great fun and I encourage you to enter one in your area and find out for yourself how much fun they are. Our book “Competition BBQ Secrets” has helped many teams take Grand Champion and Reserve Grand Champion and many other high finishes in the four main barbecue categories... r...</description>
</item>
<item>
<title>Jatropha For Biodiesel</title>
<category>Automotive</category>
<author>Bill Anderson</author>
<pubDate>Tue, 24 Jul 2007 00:00:00 -0700</pubDate>
<link>http://www.isnare.com/?aid=97068&amp;ca=Automotive</link>
<description>I know all of you are wondering why I am writing about a little known plant called "Jatropha Curcas". Well... it all has to do with making biodiesel and the production of electricity using biodiesel as a fuel. This is to inform you of a source of vegetable oil that is relatively unknown in the Unite...</description>
</item>
<item>
<title>Barbecue Recipe Science Part I</title>
<category>Cooking</category>
<author>Bill Anderson</author>
<pubDate>Tue, 24 Jul 2007 00:00:00 -0700</pubDate>
<link>http://www.isnare.com/?aid=125973&amp;ca=Cooking</link>
<description>There’s a whole lot of “science” behind what makes good slow smoked barbecue recipes develop their flavor, tenderness, appearance, and moisture content. So, let’s take a few of the reactions and try to explain the science behind it...Browning...This is also called the Maillard Reaction. It is a re...</description>
</item>
<item>
<title>Barbecue Recipe Science Part II</title>
<category>Cooking</category>
<author>Bill Anderson</author>
<pubDate>Tue, 24 Jul 2007 00:00:00 -0700</pubDate>
<link>http://www.isnare.com/?aid=127912&amp;ca=Cooking</link>
<description>There’s a whole lot of “science” behind what makes good slow smoked barbecue recipes develop their flavor, tenderness, appearance, and moisture content. So, let’s take a few of the reactions and try to explain the science behind it...Boiling Point of Water...Did you ever notice that good, juicy ba...</description>
</item>
<item>
<title>Bourbon Barbecue Sauce</title>
<category>Cooking</category>
<author>Bill Anderson</author>
<pubDate>Tue, 17 Jul 2007 00:00:00 -0700</pubDate>
<link>http://www.isnare.com/?aid=101837&amp;ca=Cooking</link>
<description>This is another one of my favorite bbq sauces because it’s a sauce that is great for bbq competitions. You see, most people prefer a sweet barbecue sauce and competition judges are people too! When we first started cooking ribs for competition, this was one of the recipes we developed. You can subst...</description>
</item>
<item>
<title>Biodiesel - Exact Details On How To Make It</title>
<category>Automotive</category>
<author>Bill Anderson</author>
<pubDate>Tue, 03 Jul 2007 00:00:00 -0700</pubDate>
<link>http://www.isnare.com/?aid=95309&amp;ca=Automotive</link>
<description>Biodiesel is a fuel that can be used directly in any diesel engine generally without modification. It’s viscosity is twice that of regular diesel fuel which means it is better at lubricating your diesel engine than regular diesel. And... emissions are cut dramatically vs using standard diesel fuel....</description>
</item>
<item>
<title>Smoked Turkey</title>
<category>Cooking</category>
<author>Bill Anderson</author>
<pubDate>Thu, 19 Apr 2007 00:00:00 -0700</pubDate>
<link>http://www.isnare.com/?aid=99881&amp;ca=Cooking</link>
<description>If you’ve never smoked a turkey before, I urge you to try it.  Oven roasted turkey is what most of us have eaten all our lives.  Turkey and dressing with gravy is an American tradition and we wouldn’t want to change that.  Keep the dressing and gravy the same, but let’s see if we can liven up that o...</description>
</item>
</channel>
</rss>
