Rosemary Barbecue Seasoning #recipe from author @DarylWoodGerber + GRILLING THE SUBJECT book #giveaway

Rosemary barbecue seasoning recipe

GRILLING THE SUBJECT Giveaway. See below

But first!

From: Daryl aka Avery

Throughout this year, I have been perfecting my barbecue skills. I had to because Grilling the Subject was coming out in August and it contained barbecue-style recipes: a variety of sauces, barbecue "muffins", Cowboy cookies, and more. I had so much fun taste testing.

But here's one of the reasons I love to barbecue. I don't have to stay in the kitchen to cook. Oh, sure, prep is in the kitchen, but then I get to sit outdoors and read. If you cook slowly, like you have to for ribs so they don't char to smithereens, you get a lot of down time. I adore down time. Reading, sipping wine, thinking about the day, plotting my next murder -- fictional murder,  in a book, not in real life.  Heh-heh.

I find that sitting outdoors really clears my head. I hear the birds. I hear the wind whispering through my wind chimes. I enjoy the changing colors of flowers and such. And Sparky loves it. He doesn't read, but he gets to watch bugs, hug his favorite ball, you get the idea.

For your viewing pleasure, a few photos to help you breathe easier.

By the way, I'm learning a new type of gardening. Succulents. I'm not very good at it yet. I think I overwatered at the beginning, but I'm getting the hang of it. You're supposed to ignore them!  I'm pretty good at ignoring things when it suits me.   LOL

Today, what I'm sharing is the barbecue seasoning recipe that is my go-to recipe. I use it all the time. You can make the dry part of the "seasoning" ahead of time and keep sealed. You add the liquid at the very last. The spices alone will keep for a long time. Enjoy!

ROSEMARY Barbecue Seasoning

1 teaspoon salt

1 teaspoon ground pepper

1 teaspoon garlic powder

1 teaspoon parsley

1 teaspoon rosemary

1 teaspoon thyme

1 teaspoon orange rind

2 tablespoons brown sugar

2 tablespoons lemon juice (do not add until ready to use)

Directions:

Mix all the seasonings until blended. {This may be stored for quite a while.}

**Do NOT add the lemon juice until ready to use that day. [If you don't have lemon juice, use orange juice.]

For Ribs:

Preheat oven to 300 degrees.

Set your choice of meat (I use 1 ½  to 2 pounds of baby back ribs, but chicken or pork chops will do) on large sheet of foil. Set on top of a long flat baking pan.

Mix the dry seasoning with the lemonade (juice). Rub the wet seasoning on the top of the meat and wrap the foil tightly around it.

  

Set the baking pan in the oven for 2 hours and bake slowly.

Remove from the oven. Remove the ribs the foil.

Then, if you'd like, the ribs can be either be grilled on the barbecue to add extra flavor or broiled to crisp up.  (About 10 minutes - 5 minutes per side.)

The meat will pull apart with your fingers.

THIS IS A "JUST BECAUSE" GIVEAWAY

Just because I want to and I am the "boss of me," I'm giving away a copy of 
GRILLING THE SUBJECT today. 
Leave your email in the comments so I can contact you, in case you win. 

And tell me, do you like to sit outside?

Savor the mystery!

Daryl Wood Gerber aka Avery Aames

Tasty ~ Zesty ~ Dangerous!

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GRILLING THE SUBJECT, the 5th Cookbook Nook Mystery, is out!
The Wild West Extravaganza has come to Crystal Cove.
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FOR CHEDDAR OR WORSE, the 7th Cheese Shop Mystery is out!
Finally there's going to be a cheese festival in Providence!

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GIRL ON THE RUN, a stand-alone suspense is out!
When a fairytale fantasy night becomes a nightmare, 

Chessa Paxton must run for her life...but will the truth set her free? 
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