Monday, February 9, 2015

Aloha to Nancy Naigle and BARBECUE AND BAD NEWS


BARBECUE—MAKE IT SAUCY!

Oh how I love barbecue! Or barbecue, depending on how you spell it in your neck o’ the woods. And there’s a pretty hot debate about whether grilling is considered barbecuing, too.

Barbecue isn’t just meat and sauce. It’s a complex equation, and people have very distinct preferences for what goes with the cole slaw and between a buttered bun. Some believe the key to the formula is the meat. Beef, pork or chicken…and if you were like me and was married for twenty years to a goat farmer, you’d know cabrito is one kicking barbecued meat, too. In fact, Brady, TX does one heckuva Annual Goat Barbecue Cook-off.

But back to the other half of the equation. What kind of sauce is going to send you back for seconds of barbecue , even when you’re wearing your skinny jeans?

Kansas City Style – Super sweet, thick, tomato-based sauce that is usually pretty messy to eat (otherwise known as finger lickin’ good!).

Memphis Style - Memphis style isn’t much different from the Kansas City type, except it tends to have way less sugar and more of a spicy or tangy kick. Because sauce isn’t slathered on the meat, Memphis barbecue isn’t nearly as messy as Kansas City style. Better for date night for sure!

Texas Style – Those Texans sure love their beef. Carolina tends to lean toward pork barbecue, while Texas runs at the head of the pack with beef barbecue. I’m a Carolina girl, but I’ll definitely say yes to some good Texas brisket. Texas barbecue is all about the dry rub. If you want sauce it’s going to be on the side or dunked fresh at serving time.

Carolina Style – This one is near and dear to me. I’m a Virginia girl—born and raised But now that I call Carolina home, I’d be remiss to not hang my blue ribbon here. There’s not much in the way of dry rub going on with Carolina barbecue, and while Texas might sing the praises of the cow – we’re high on the hog for pork barbecue in our region. Carolina sauce is thinner with a bit of a tang. Now in South Carolina you’ll find mustard based sauces…. but up here in North Carolina and Virginia it’s vinegar based with flecks of cayenne and a little of the red stuff to create a perfect mix of sweet, tangy, spicy.

What’s your barbecue style? Do you have a favorite meat and sauce combination, or are you open to giving them all a try? I’ve got one of a different flavor for you. How about giving my latest Adam’s Grove novel, Barbecue and Bad News, a try? In Adams Grove, the barbecue isn’t the only thing that sizzles!

Barbecue and Bad News

Advice columnist Savannah Dey could use some guidance of her own, especially when it comes to the feelings stirred up by the handsome sheriff of Adams Grove…and the secrets of her tragic past.

Hugs and happy barbecuing~

Nancy

Hawaiian bar-b-cue with a fried egg!

Welcome to Adams Grove…where the barbecue isn’t the only thing that sizzles.

In no rush to attend her ex-husband’s wedding, Savannah Dey would be happy with any reason to get out of it…which is why the speeding ticket from the handsome sheriff of Adams Grove is both a surprise and a reprieve. With one quick call to her editor, the aspiring columnist finds herself with a new assignment and the perfect excuse to get closer to the man who pulled her over. Now, all she needs is a way to deal with all the bad memories the small town dredges up…

Sheriff Scott Calvin can’t forget the woman who set off his radar, but he’s determined to send her on her way. He’s done making bad choices, and this beautiful city gal is sure to leave Adams Grove once she finishes her story. When she stirs up a hornet’s nest, he’s already falling for her. Will trouble bind them together, or will her secrets tear them apart?

Print-Digital-Audio AMAZON link

Barbecue Kalua Pork Snack Bites

USA Today bestselling author Nancy Naigle whips up small-town love stories with a dash of suspense and a whole lot of heart. She began her contemporary romance series, Adams Grove, while juggling a successful career in finance and life on a seventy-six-acre goat farm. Now happily retired, she devotes her time to writing, antiquing, cooking, and the occasional spa day with friends. A native of Virginia Beach, she now calls North Carolina home.

Barbecue and Bad News is the sixth book in her popular Adams Grove series.

NancyNaigle.com
Facebook: link
On Twitter: link

Love stories from the crossroad of small town and suspense.

Mahalo, Nancy, for tantalizing our taste buds.   Nancy is giving away a digital copy of BARBECUE AND BAD NEWS to one randomly selected commenter.  To enter the giveaway,

1.  Leave a comment about barbecue - what's your favorite?

2.  Comments are open through Saturday, February 14, 10 pm in Baltimore.   

3.  I'll post the winner on Sunday, February 15.

Mahalo,

Kim in Baltimore
Aloha Spirit in Charm City

158650231730048419437988




26 comments:

  1. Thanks for having me! ALOHA!

    Well, spell check and that auto-correct is such a beautiful thing...until it changes something for you that you don't notice....so the first line of this little article should be
    BARBECUE OR BarbeQue --- hahahha.....
    in fact, here's some trivia for you. In our first proof of the book we had Barbecue as the title but Barbecue on the cover. We had to make a decision on which way to go. It really was NOT an easy decision.

    Thanks for joining us today. Leave a comment and you could win a digital copy of this new book.
    Hugs and happy reading~

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  2. See it did it again. Won't let me spell it with a Q
    SOOOO funny!

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  3. There are few types of Barbecue I don't like. My daughter and son-in-law have developed their own sauce and barbecue regularly for church functions. Theirs is a tomato based sauce ranging from sweet to hot. I keep jars of the SC mustard based sauce in my fridge. We had Texas style while visiting there several years ago. Loved it. My husband would bring home a brisket when he would go TDY to Texas with a plane. When we were there 2 years ago we had Bodacious Barbecue and loved it. bought a case of rub packets and a gallon of sauce. We are headed to Texas this summer and we are both looking forward to indulging when we get there. Of course, on the drive down, we go through both Memphis and Kansas City style barbecue areas.
    Thanks for the culinary lesson and information of the book.

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    1. Thanks for sharing! I'm totally going to look up the Bodacious Barbecue. I order Rudy's Rub from Texas over the internet. Their regular rub and Turkey rubs are amazing.

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  4. I love pulled pork. I prefer southern versions.

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  5. Love all BBQ and we eat it where ever we travel. I have southern style mustard sauce in the fridge and Kansas style in my pantry. Lots of small start-ups are way more common in the north these days!

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  6. My favorite food to bbq is hot dogs ---nice and burnt!

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    1. OMG ... I love my hot dogs burned and blistered up too! My husband always thought that was crazy.

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  7. Ribs!!!! And my ex bf used to make this pork Filipino kabob bbq on the grill that was amazing :) thanks for sharing and congrats to Nancy on her new release!

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    1. Yum!! That sounds yummy. Thanks for celebrating the new book with me, Erin!

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  8. Well, only because of my forebears' stompin' grounds you understand, I'm partial to Texas BBQ...brisket "slow cooked to a turn," as they say back in Farmersville (talk about small town love with heart!). My great granddaddy wore out two wives back in the day...16 "chilluns." Poor women! Anyhow, we have lots 'n' lots of relatives...all in Texas with that famous BBQ of theirs. At one of the annual reunions you can find about a dozen kinds of coleslaw and beans and cornbread to go with the BBQ brisket. And don't forget the Texas chocolate sheet cake for dessert, gooey like rich brownies. And then you don't just walk away...you waddle away. :-) Needless to say all of my relatives are (ahem) rather large and have heart problems up the wazoo. I've lost too many family members to heart attacks to live that way myself...but I have to admit that eating lean chicken and fish with vegies and salads all the time can get mighty boring at times. Sigh. So I just live it up at reunion time and look forward to indulging myself then. Thanks for the interesting question, Nancy. jdh2690@gmail.com

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    1. How fun, Janice. Have to tell you that the VERY best barbecue I ever had was in Texas in the Hill Country. A roadside place with big ol' cookers out on the side. Cinderblock building that didn't even look like a real business. It was out near Brownsville. Man that stuff was so good it smacked your lips for you!

      Thanks for sharing your story. I love it!

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  9. This talk about barbecue is making me hungry!! ;)
    In a pinch a barbecue sammich through the drive-thru at COOKOUT will hold me over. I might have to make a dash. And...what's a visit there without a milkshake?

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  10. I don't think I'd turn down any barbecue - love it all.

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  11. Mmmm...make mine Texas barbecue. I love sliced beef brisket on a bun, with a few onions and plenty of sauce.

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  12. Southern-style pulled pork BBQ with extra sauce and some coleslaw either on the side or on the sandwich

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    1. The cole slaw is just as important as the barbecue if you ask me! Got to have it.

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  13. My favorite is brisket, but I'll enjoy pork and chicken, too. I like trying different types when we travel.

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    1. Me too, Karen. I've even had smoked baked potatoes filled with chopped pork. Now that was a treat!

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  14. I love BBQ ribs, though I would not turn down most BBQ.....as long as it isn't too spicy.

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  15. I rarely turn down any BBQ, but I am partial to Texas style. Not a suprise since I've lived in the state for 24 years. :-)

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    1. I do <3 Texas. I plan to get my fill of some good Texas-style BBQ when I'm in Dallas for the Romantic Times convention in May. Hope to see you there at the big Book Fair. Be sure to say hello if you make it.

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  16. BBQ ribs are a favorite of mine.

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