BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//InvisionCommunity Events 4.7.23//EN
METHOD:PUBLISH
CALSCALE:GREGORIAN
REFRESH-INTERVAL:PT15M
X-PUBLISHED-TTL:PT15M
X-WR-CALNAME:At My TV
NAME:At My TV
BEGIN:VTIMEZONE
TZID:Europe/London
TZURL:http://tzurl.org/zoneinfo/Europe/London
X-LIC-LOCATION:Europe/London
BEGIN:DAYLIGHT
TZOFFSETFROM:+0000
TZOFFSETTO:+0100
TZNAME:BST
DTSTART:20180325T020000Z
RRULE:FREQ=YEARLY;BYMONTH=3;BYDAY=-1SU
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:+0100
TZOFFSETTO:+0000
TZNAME:GMT
DTSTART:20181028T020000Z
RRULE:FREQ=YEARLY;BYMONTH=10;BYDAY=-1SU
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
SUMMARY:Man\, Fire\, Food 8x8 - BBQ in Big Cities
DTSTAMP:20180705T102805Z
SEQUENCE:0
UID:89238-2-841ebed20eb198c4569419e99b7bf40a@themidnightzone.com
ORGANIZER;CN="Midnight":midnight@themidnightzone.com
DESCRIPTION:When it comes to finding great barbecue\, Roger Mooking know
	sthat it's not just the small towns that dish out big flavors.He heads to 
	Bludso's Bar and Que in Los Angeles\, where ownerKevin Bludso brings meat 
	and heat to Tinseltown in a big way.Using the cooking techniques his Texas
	 grandmother taught him\,Kevin loads up his massive smoker with brisket\, 
	pork ribs andchicken to cook low and slow in oak and pecan smoke. Kevin al
	soshares his family's 70-year-old recipe for mac and cheese withRoger. In 
	San Antonio\, another big city stepping up itsbarbecue game\, Roger meets 
	with Emilio and Christi Soliz\, whohave turned a small house into a restau
	rant blendingTexas-style barbecue with Tex-Mex flavors. They stuffslow-smo
	ked brisket into torta sandwiches with crema andavocado\, while fall-apart
	 pork butt is piled onto corntortillas with cilantro and salsa.
DTSTART:20180719T010000Z
DTEND:20180719T013000Z
END:VEVENT
END:VCALENDAR