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Award winning author Lisa Wysocky co-hosts today's show.\\xa0 We chat with farrier Steve Kraus about retracted sole and what it means for a horse afflicted with it.\\xa0 Jill Stanford, Cowgirl In The Kitchen, shares her recipe for Pineapple BBQ sauce.

HORSES IN THE MORNING Episode 2977 - Show Notes and Links:

• The HORSES IN THE MORNING Crew: Glenn the Geek:\\xa0 co-host, executive in charge of comic relief, Jamie Jennings: co-host, director of wacky equestrian adventures, Coach Jenn:\\xa0 producer, Chaos Control Officer.
• Guest Co-Host: Lisa Wysocky
• Title Sponsor: State Line Tack
• Image Credit: Lisa Wysocky
• Guest: Steve Kraus, College of Veterinary Medicine
• Guest: Jill Charlotte Stanford, Cowgirl In The Kitchen
• Link: Straight\\xa0by Dick Francis
• There's an App for that!\\xa0 Download our FREE new Horse Radio Network App for iPhone and Android
• Follow Horse Radio Network on Twitter
• Additional support for this podcast provided by: Daily Dose Equine and Listeners Like You

Pineapple BBQ Sauce\\xa0

• 1 1/2 cups brown sugar
• 1 cup ketchup
• 1/2 cup whiskey and our choice is Pendleton!
• 1/2 cup black strap molasses
• 1/2 cup of crushed pineapple drained
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

1. Pour all the ingredients into a medium saucepan and bring it to a boil.
2. Reduce the heat and simmer for 30-40 minutes until the sauce is thick and reduced by about a half.
3. Seal in a container - this will keep in your \\u2018fridge for up to a week.

Makes about 3 cups