Wednesday, October 19, 2016

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!

*
Friend Daryl and Avery on Facebook
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Follow both of us on Pinterest
Plus check out my website.


GRILLING THE SUBJECT, the 5th Cookbook Nook Mystery, is out!
The Wild West Extravaganza has come to Crystal Cove.
Click here to order.




FOR CHEDDAR OR WORSE, the 7th Cheese Shop Mystery is out!
Finally there's going to be a cheese festival in Providence!
Click to order.





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? 
Click to order








76 comments:

  1. Sparky is SO adorable! Love the seasoning recipe - great for barbecue, for sure. I like sitting outside when the weather is pleasant (not too hot/humid). EMS591@aol.com

    ReplyDelete
    Replies
    1. I agree, Liz. I'm not big on hot/humid sitting outside. Did that a lot in Orlando, Florida and Charlotte, NC. I don't think I was ever without a hat on my head. Talk about curls! LOL ~ Daryl

      Delete
  2. I love sitting outside!!! Since we only have about 2 months of nice weather where I live you have to savour it while you can...although we do BBQ in the winter too!!! Fortheloveofbooks83@gmail.com

    ReplyDelete
    Replies
    1. Cassi, savor indeed! I barbecued throughout the winter, even when I lived in CT! :) ~ Daryl

      Delete
  3. Being in south Florida the best time for sitting outside is in the winter. It is marvelous!
    libbydodd at comcast dot net

    ReplyDelete
    Replies
    1. Libby, I totally agree. Too hot and humid otherwise. An overhead fan can help but not completely. ~ Daryl

      Delete
  4. I love Rosemary.
    sgiden at verizon(.)net

    ReplyDelete
  5. Love the recipe and Sparky is sweet. I sit outside because I love the warmth, sunshine and relaxing setting. saubleb(at)gmail(dot)com

    ReplyDelete
    Replies
    1. Traveler, I think the sunshine, whether direct or indirect, is really helpful. Sunblock, though, if direct. ~ Daryl

      Delete
  6. I love to sit outside. As part of our retirement remodel we covered the patio and added a pond, so restful to sit outside. And I even have lights so I can read at night! Sparky always looks so cute.

    Thanks for the recipe. Homemade spice mixes are always the best, especially since you can control the sodium. Thanks for the generous giveaway, too!
    sallycootie@gmail.com

    ReplyDelete