Ahhhhhh! Stop! We have three winners!
Terri Naff wins “BBQ Bash: The Be-All, End-All Party Guide, from Barefoot to Black Tie” by Karen Adler and Judith Fertig.
Kenn gets “Burgers: 52 Easy Recipes for Year-Round Cooking” by Sally Sampson.
And Melanie will receive “BBQ Joints: Stories and Secret Recipes from the Barbecue Belt” by David Gelin with a foreward by John T. Edge.
Thanks to everyone else who commented! Even if you didn’t win, I feel as if I did — I was able to hear from a bunch of folks who read my blog every day but rarely make comments. It’s so nice to hear from you guys.
Thanks for reading my blog. I hope our winners enjoy their books (e-mail your address to lindsey.nair@roanoke.com to receive them) and I certainly hope the rest of you will keep coming back.
I’ll have another Cookbook Giveaway very soon.
Enjoy this beautiful grilling weather!

Happy warm, sunny Friday!
Am I the only one who wishes that instead of sitting at her desk today, she was out in the yard with her hands in the dirt? Followed by a lazy afternoon on the deck, sipping something frosty and grilling something savory?
Well, if Mother Nature cooperates, maybe you folks can spend tomorrow on such important endeavors. Unfortunately, I will be attending a wedding (no offense to my friends on their special day).
In honor of the great grilling weather, I’m going to give away THREE books today! That’s right! And it’s going to be easy to win, too. These books will go to the first, second and third people to comment on this entry and tell me they want them. Anyone who has won a book before is disqualified, though.
First commentor wins “BBQ Bash: The Be-All, End-All Party Guide, from Barefoot to Black Tie” by Karen Adler and Judith Fertig.
Winner No. 2 gets “Burgers: 52 Easy Recipes for Year-Round Cooking” by Sally Sampson.
Winner No. 3 will receive “BBQ Joints: Stories and Secret Recipes from the Barbecue Belt” by David Gelin with a foreward by John T. Edge, the unofficial Mayor of Southern Cooking.
Also, stay tuned for next week’s Front Burner column. I’ve wrested a very important rub recipe from one of the best chefs in the South.
I’ll be back later to announce winners.