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 try the Texas skip. 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 had 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…
I've got some big ole' napkins beside me on the desk today because I am absolutely drooling at the BBQ rub recipe the author provided as a bonus to the book review today. As far as I'm concerned, BBQ should have its own food group and RDA (recommended daily allowance).
After reading the book a half-dozen times (and I'm not at all kidding about that), I have decided that I were still younger, single and did not have my children (which I wouldn't trade for anything), I would switch places with Jenna in a heartbeat. Handsome gentleman friend, owns a bookstore which is connected to a cafe with a wonderful cook. I would be SO there! I even match Jenna in that I'm not *ahem* skilled in the kitchen. And I loved the tip that Katie gave her about considering harder recipes like a math problem. The
If there just wasn't the matter of the couple nasty surprises she got during the book. There's the thing about her father being under suspicion for murder of the town's queen you-know-what. Add to that her stalker, a fire near her cottage, and the REALLY awful shock she gets (which I'm not going to reveal). So yeah, I'll stick where I am. ;)
So, I've read the entire Cheese Shop Mysteries series (to date) and am almost caught up on the Cookbook Nook Mysteries series. There is a short list of authors that I will read anything with their name on it. Two of this small number are Daryl Wood Gerber and Avery Aames. In fact, I can lay part of the 'blame' for my liking cozy mysteries at her doorstep. My first experience with the author and genre was from winning a copy of one of the Cheese Shop books in an online drawing!
Ms. Gerber's writing is engaging, accessible and warm. The characters are 'human' and complex and generally fun to be around. (OK, so I could slap Sylvia Gump upside her head before she winds up, well, dead. She was one of those characters that you love to hate - and let's face it, she makes that job easy.)
If you are looking for a great summer read - you need look no further. If you are looking for a great book to read in winter that will remind you of summer - you've just found it. If you are looking for a great book to read any time of year? You get the picture. You cannot go wrong with a book written by 'either' Daryl Wood Gerber or Avery Aames.
MEET THE AUTHOR
I love a good barbecue so I made that my theme for Grilling the Subject. The Wild West Extravaganza has come to town. The Cookbook Nook has decorated the shop. The front door looks like a jail cell entry. Katie at the café is making all sorts of finger-licking good food.
One of my favorites are finger-licking ribs. I love the kind that you can pull apart with your fingers. They’re just so satisfying.
This recipe, however, is not included in the book, and personally, I feel my fans should have it. Though I’m using it on ribs, it could also be used on chicken or pork.
By the way, did you know that brown sugar is the second most used ingredient in barbecue sauces. Do you know what the first is?
BBQ SEASONING FOR RIBS, CHICKEN OR PORK
(Makes enough for 1 slab of ribs, 1 whole chicken, 4-6 pork chops)
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 orange juice
Preheat oven to 300 degrees.
Set your choice of meat (I use ribs) on foil set on top of a cookie pan. This amount is good for one full slab of meat. Double if you’re doing 2 slabs.
Mix all the ingredients in a small bowl. 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 1 1/2 hours.
About an hour into the process, heat the barbecue grill to low. Brush with oil. In thirty minutes, remove the ribs from the oven and set on a greased grill. Cook about 6-8 minutes a side.
The meat will pull apart with your fingers.
Today I’m giving away one copy of your choice of any of my books. Leave a comment and tell me what is your favorite barbecue sauce ingredient.
Click on the banner above to go to the tour page, where you will find links to more reviews of this title, recipes and an interview with the author! You can also find out how to become a blog host for future book tours!
(Disclosure: I received a copy of this book from the author and publisher via Great Escapes Virtual Book Tours in exchange for my honest review.)