Bluefield Daily Telegraph, Bluefield, WV

BBQ My Way

November 19, 2012

BBQ My Way: Summer's over but BBQ season never ends

(Continued)

Christmas: This holiday provides a lot of options. Our traditional dish has become bone-in prime rib cooked over hickory with a creamy horseradish sauce. You could also prepare a beef tenderloin, and there are some great bone-in pork entree’s that could be prepared outdoors. The drippings can be captured to create a wonderful sauce or gravy. My father-in-law is a master at this, and I will be sure to report on his secrets as we lead up to Thanksgiving and Christmas.

New Year's: This holiday gives you tons of options. We have smoked a brined brisket, and it is awesome. Serve it with some boiled cabbage with boiled red potatoes and you are in for a real treat.

Super Bowl: In my family, this is a holiday. Meatballs done on the grill or chicken wings slowly smoked will make for a real show stopper when halftime hits. Barbecued beef brisket on small sandwich buns are also appreciated.

Easter: This is the only time of the year that I prepare lamb on the BBQ or grill, and it is really well received. If you've never had lamb, the taste is rich and unique, and worth a try. If you aren't a fan of lamb, a cured ham is quite popular.

The point is grilling and barbecuing season is not over. In may ways, it has just begun.

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