The Dynamic Trio - Blog

The day is getting closer. It’s almost time. The ribs are in the fridge marinating. The sweet ‘n spicy rub is a-waiting to be loving smoothed over the succulent fare (okay, am I going overboard or what?) Can you tell…I LOVE BARBEQUE!

I am the Queen of the Grill, baby! And soon I’ll be soakin’ those wood chips and getting them ready for smokin’ .

Hey, now that I think about it, I haven’t written that into any of my books yet. What’s wrong with me? Having all this barbeque prowess and skill, yet I haven’t give it to any of my characters? Well, damn it, that’s going to change. TODAY!

I’m working on Hatsept Heat, Book 3 in the V.C.O.E. series. And of course, the characters you’ve already met (Carin, Bix, Tameth, Alaan, etc.) all make a reappearance. So, it just stands to reason that if such a cool group of folks are gathering for anything, then BARBEQUE HAS TO BE INVOLVED!

So, let’s do two things: First, I’ve got my daughter sitting here watching me type this. And of course, she’s laughing at me. I’m going to type her recipe for the spicy rub she’s prepared for The Grill Goddess, me.

Second, I’ll post a couple of new excerpts from my upcoming books - SERATI’S FLAME, V.C.O.E. Book 2 releasing in August, and EGYPTIAN VOYAGE (which is in FLE but I have no release date yet. I’ll pass on what I know when I know it). Links for the excerpts are at the bottom of this post.

AND NOW, DA’ RUB INGREDIENTS:
Start with a 1.5 cups sugar
1/4 cup salt
2 or 3 tablespoons of granulated garlic (NOT GARLIC SALT. NO, NO, NO!)
2 or 3 tablespoons of pepper
Fill a measuring cup with 1/4 cup of your favorite spice. So, if you want it savory, you might choose sage, cloves or corriander, or all of ‘em. If you want it sweet and spicy, you might choose ginger, chilis, or lemon peel. Get it?

(For a distinctly Asian rub, you’ll want to sprinkle the rub on the meat, minus the extra 1/4 spice, and douse your fare with soy sauce. Finish with chili paste.)

This should be enough for two slabs of ribs, if you rub. If you sprinkle instead of massage your meat (I know, that sounded really bad, but oh well, a little meat massage can go a long way…okay, let me stop) you’ll have enough for ribs, chicken, veggies and more.

AND DA EXCERPTS ARE HERE:
Sneak Peek at EGYPTIAN VOYAGE
Sneak Peek at SERATI’S FLAME

The day is getting closer. It’s almost time. The ribs are in the fridge marinating. The sweet ‘n spicy rub is a-waiting to be loving smoothed over the succulent fare (okay, am I going overboard or what?) Can you tell…I LOVE BARBEQUE!

I am the Queen of the Grill, baby! And soon I’ll be soakin’ those wood chips and getting them ready for smokin’ .

Hey, now that I think about it, I haven’t written that into any of my books yet. What’s wrong with me? Having all this barbeque prowess and skill, yet I haven’t give it to any of my characters? Well, damn it, that’s going to change. TODAY!

I’m working on Hatsept Heat, Book 3 in the V.C.O.E. series. And of course, the characters you’ve already met (Carin, Bix, Tameth, Alaan, etc.) all make a reappearance. So, it just stands to reason that if such a cool group of folks are gathering for anything, then BARBEQUE HAS TO BE INVOLVED!

So, let’s do two things: First, I’ve got my daughter sitting here watching me type this. And of course, she’s laughing at me. I’m going to type her recipe for the spicy rub she’s prepared for The Grill Goddess, me.

Second, I’ll post a couple of new excerpts from my upcoming books - SERATI’S FLAME, V.C.O.E. Book 2 releasing in August, and EGYPTIAN VOYAGE (which is in FLE but I have no release date yet. I’ll pass on what I know when I know it). Links for the excerpts are at the bottom of this post.

AND NOW, DA’ RUB INGREDIENTS:
Start with a 1.5 cups sugar
1/4 cup salt
2 or 3 tablespoons of granulated garlic (NOT GARLIC SALT. NO, NO, NO!)
2 or 3 tablespoons of pepper
Fill a measuring cup with 1/4 cup of your favorite spice. So, if you want it savory, you might choose sage, cloves or corriander, or all of ‘em. If you want it sweet and spicy, you might choose ginger, chilis, or lemon peel. Get it?

(For a distinctly Asian rub, you’ll want to sprinkle the rub on the meat, minus the extra 1/4 spice, and douse your fare with soy sauce. Finish with chili paste.)

This should be enough for two slabs of ribs, if you rub. If you sprinkle instead of massage your meat (I know, that sounded really bad, but oh well, a little meat massage can go a long way…okay, let me stop) you’ll have enough for ribs, chicken, veggies and more.

AND DA EXCERPTS ARE HERE:
Sneak Peek at EGYPTIAN VOYAGE
Sneak Peek at SERATI’S FLAME