Where
there’s smoke...
As
the Wild West Extravaganza rides into Crystal Cove, California, Cookbook Nook
store owner Jenna Hart is ready to indulge her appetite for grilled and
barbecued treats and maybe even take in a horse or stagecoach race. But when
the body of one of her father’s neighbors is found the next morning smoldering
in a bonfire, the rodeo revelry is extinguished.
Sylvia
Gump acquired plenty of enemies with her practice of illegally encroaching on
her neighbors’ properties—including Jenna’s dad, who was off fishing by himself
and has no alibi for the murder. Now it’s up to Cary Hart’s dutiful daughter to
clear his name before the real killer turns up the heat and rakes someone else
over the coals...
A LITTLE PRAISE:
“So pull out your
cowboy boots and settle in for a delightful read. Grilling the Subject is a delicious new
mystery that will leave you hungry for more.” ~ Carstairs Considers Blog
I'm so excited. I had so much fun writing Grilling the Subject. I put Jenna in all trouble. Yes, I did it, not she. I am the mastermind. It is one of the most fun things that an author can do -- cause trouble for her protagonist! Don't worry. Jenna prevails, but she will face a number of personal challenges along the way!
While I was weaving my plot, I did lots of research for barbecue recipes. At the end of the book, you'll find a number recipes for sauces, muffins, spoon bread, and some sweet goodies. Today, I'm sharing one of the easiest recipes and one that helped my husband, as he had diabetes for a short time until we got things under control! Low sugar mattered! As I've said before, I like using Swerve (sugar substitute) to help with lowering the sugar levels. This recipe is not entirely sugar-free, but it's low and tasty!
Enjoy!
Low-Sugar St. Louis Barbecue Sauce
(yields 1½ cups sauce)
1 cup ketchup
¼ cup water
3 tablespoons apple cider vinegar
3 tablespoons Swerve (sugar substitute)
1 tablespoon yellow mustard
½ tablespoon garlic powder
¼ teaspoon white pepper
3 to 4 pounds pork spare ribs
Preheat the oven to 300°F.
In a small bowl, mix the ketchup, water, cider
vinegar, Swerve, mustard, garlic powder, and white pepper.
On a large baking sheet, place a long piece of
aluminum foil. Rinse the ribs and cut them into portions. Set the ribs on the foil
and brush both sides liberally with the sauce. Turn the ribs bone-side down on
the foil. Top with more foil and pinch the foil tightly to seal.
Bake for 1½ hours. One hour “in,” heat the barbecue
to medium.
Remove the ribs from the oven and set them on the hot
barbecue, bone-side down. Cook for 10 minutes. Flip and cook another 10
minutes. Be careful not to let your barbecue temperature climb too high. You
don’t want to burn the sauce.
Today's giveaway!
Two winners will win a copy of GRILLING THE SUBJECT or a choice of
COOKBOOK NOOK MYSTERY title.
Leave a comment with your email, in case you win
(cryptic if you need it to be - I'll figure it out).
And tell me: Why do you read cozy mysteries?
GRILLING THE SUBJECT, the 5th Cookbook Nook Mystery, can be pre-ordered.
Coming August 2016!!
Click here to pre-order.
 |
When a fairytale fantasy night becomes a nightmare,
Chessa Paxton must run for her life...but will the truth set her free?
To order: CLICK HERE.
$2.99 in e-books everywhere. Print is available on Amazon.
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