By DARRIN BURNETT, Journal-Courier

Cooking Christmas dinner is one of the last trials of the holidays.

The gifts have been found, bought, wrapped and opened, and receipts have been found for the ones to be taken back on Dec. 26.

The tree and other decorations are up and you’re already thinking, a little, about when you can take it down. (Admit it, you are.)

But now the guests are coming for dinner. The kids have been pried away from their toys. The house is presentable and so is your family. It’s time to get it ready.

Randy Twyford of Twyford BBQ has a simple message for people who are planning to cook for the holidays.

“Don’t get too complicated,” he said. “Thank God for the Food Network and all those channels. You see people doing that stuff and it looks so easy on TV. Remember, they are professionals.”

The biggest mistake he sees is people trying recipes they’ve never tried before, and doing it in front of all their family.

“People will get in and get over their head,” he said. “They start panicking. If there is something you know how to do, then do it. Don’t get over your head.”

And also, plan ahead and make sure you have those supplies.

“Those stores do close on Christmas Eve,” Twyford said.

Or, if you do want to host but not have the hassle, there is always catering, and that is where businesses like Twyford’s and Hamilton’s Catering come in.

Both said they get plenty of work this time of year and have been catering office holiday parties. “You’re still seeing a lot of companies having parties,” Twyford said. “Both parties at the office and at off-site facilities.”

They also do plenty of business for home parties.

“On Christmas Eve, we have a lot of deliveries and pick-ups, which are ready-to-heat orders,” said Tammy Whewell, of Hamilton’s. “We deliver the food cold and give the customer heating instructions for the food they have ordered.”

Just a reminder: They do close on Christmas Day, Whewell said, although they get a lot of questions.

Twyford’s BBQ sets up at the corner of Main Street and Morton Avenue every Wednesday and sells barbecue ready to be taken home and cooked.

He said non-traditional meats, beyond ham and turkey, are becoming more popular for Christmas. Prime rib is one of the most popular, he said. Briskets are also popular.

“We will be set up on Christmas Eve day,” he said. “We will be set up from 10 a.m. to 5 p.m. It’s always a big day for us.”

He has been known to deliver on Christmas Day, although not often.

“Most people wouldn’t do that,” he said. “It’s just my wife and I. My theory is that you never know which customer will eventually turn into a big job.”

When it comes to big jobs, Hamilton’s has it covered. They have a party this season with 375 confirmed reservations. That is one of the largest single events, but the entire holiday season has been packed, she said.

Hamilton’s is still taking orders, as well.

Whewell’s biggest tip? “Call Hamilton’s and let us take the stress of cooking off of you for your holiday party!”

Tips for hosting a holiday party

• Plan ahead. Start planning as soon as you learn you’re actually the host again (or for the first time)
• Invite early so people know they don’t have to host their own party or don’t accept other invitations. Also, you can start figuring out what you need people to bring.
• Figure out a budget, and be prepared to go over. There will always be stuff you forgot to budget for.
• When people ask you what they can bring, use that opportunity to get out of dishes you’re not as good at or don’t have time for. If you don’t feel comfortable asking, at least be smart enough not to turn down help.
• Cook as much as possible the night or even a couple of days before.
• If you are having an afternoon party, but aren’t planning on throwing people out after dinner, be prepared to have after-dinner snacks.
• Keep food safety in mind. At parties, food tends to stay out longer. Randy Twyford of Twyford BBQ said his company, among others, has a food safety section of its website. For instance, people having a great time after dinner may come back later, searching for a snack, and they eat the dip filled with mayonnaise that has been out for hours.

And, it’s not the first time. After only two years of competing in this world championship barbecue event, it placed in the top 10 both times.

“From what I’ve been told by others attending the event, this is unheard of,” Randy Twyford, pitmaster and owner of Twyford BBQ and Catering, says.

Three on-site judges determined the fate of the competitors and two of the judges gave Twyford’s ribs 10 out of 10. They commented that the ribs had just the right amount of smoke and flavor with the perfect amount of heat at the end. They reported that the sauce complemented the ribs, but did not overpower the pork.

The award-winning baby back ribs came from Wichita Packing in Chicago. Twyford says that they provide some of the best quality around.

“We used the same sauce on these award-winning ribs, that we use and sell in our shop and online,” Twyford says. “So, you see, all of our customers – old and new – can be grand champions too. It’s Illinois barbecue at its best.”

The sauces come in two flavors – mild and sassy – and have no artificial preservatives, colors or flavorings.

“Next time, we’re going for the world championship,” Twyford says. “We want to make Illinois proud; stay tuned.”

About Twyford Catering
Competing since 2004, Twyford BBQ and Catering was born out of passion for great food. Its credibility comes from its competition background and its barbecue has been professionally judged and awarded top honors by a field of certified, professional food judges that include some of the top names in the barbecue and food world. 

To date, Twyford BBQ and Catering has won 10 grand championships, five reserve grand championships and dozens of first-place awards and top 10 honors for chicken, ribs, pork, brisket, sides and desserts.

Twyford has also appeared on ABC News: Channel 20; and Fox 13. 
For more information, visit: www.TwyfordBBQ.com or http://www.facebook.com/twyfordbbq

A YouTube video with highlights from Memphis in May can be viewed here:
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The winning team!

Well, you’ve done it! You’ve gotten your child through school and now it’s time to celebrate. Whether your loved one has recently conquered college, high school or kindergarten – a celebration is in order. Small or large-scale events, it’s important to mark these occasions. As a personal family member used to say, “You swallowed the hog, don’t choke on the tail!” Get busy planning a graduation party that he or she will remember for years to come. Here are some helpful tips to get you on your way:

1. Pick a date/time. You may want to choose a date that is a few weeks after the actual graduation to ensure that you are not competing with too many other graduation parties. Be flexible with time – some people may be able to come for all or a portion of the party.
2. Set a budget. This is key; it will determine the rest of the party decisions.
3. Theme/decor. Graduations are a great time get outside. The weather is warmer and the hours of daylight are plentiful. An outdoor barbecue is a perfect way to get people together; just make sure you plan for rain (i.e., rent an outdoor tent, or have an area where there is some sort of cover, if needed). If the party is in the evening, playful outdoor lights are a fun and inexpensive way to spice up an area.
4. Menu. The age group will determine the menu. For instance, kindergarteners may be better suited for pizza and punch, while college grads may enjoy some pulled pork and a tasty brew! Or maybe something a bit more offbeat is what you’re after like a Taco Bar, or whole hog roast!
5. Guest list. Budget and space will determine the number of guests. You can choose to keep it small and intimate, or expand into outer social circles.
6. Invites. Whether you choose to buy or make invitations, make sure to include the date, time, theme and suggested attire. Evites are also a great way to go – and they’re free!
7. Cake. No party is complete without a great cake! Your child has earned his/her braggin’ rights and cake is a terrific way to share in that success!
8. Ask a pro. Caterers are ideal party-planning resources. Give one a call. They can work with you based on budget and ensure your party is not soon forgotten. 

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• Thaw your turkey in the refrigerator, microwave or submerged in a sink (change the water every half hour) for maximum safety.
• Use soap and water to wash all places that touched raw turkey.
• Roast the turkey until the temperature taken at the thickest part of the thigh reaches 180 degrees F.
• Keep cold foods cold, and hot foods hot. If dinner is delayed make sure that foods are kept at temperatures below 40 degrees or above 140 degrees.
• Enjoy dinner, but don't forget to refrigerate leftovers within two hours.
• You must eat leftovers within 2-4 days, freeze them, or throw them away.

Have a Safe, Happy Thanksgiving!

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