Now it's time to check your supply of spices. If they have been kept tightly sealed in a dark, cool place they are probably good for another season. But it's not advisable to try and keep spices for more than a year. They lose their punch and will result in bland seasoning. Don't buy real large containers of spices unless you are sure you will use them in their lifespan.
Fresh spices are the order of the day.
Stock up on what you need. Buy a couple of new ones and experiment a little. Have some brown sugar on hand for making finishing sauce. You can always use vinegar in a mop or marinade. Now that you are ready for the first barbecue of 2001, be sure and call me when it's ready.