Salty & Clever · the kitchen pass before people arrive
Backyard BBQ
Fire, friends and a cooler that never runs dry
Plan a backyard barbecue or cookout for family and friends. Get a grill schedule that keeps food coming, sides that hold in the heat, meat quantities for adults and kids, and USDA food-safety guidance for hot days, all in a timeline that starts two weeks out.
Countdown
The bbq timeline
Work backwards from service. Tick things off as the kitchen actually allows them.
2 weeks before
1 week before
2 days before
Day before
Day of
Day after
Menu ideas
What to serve
- Buttermilk chicken thighs with pickle-molasses glazeMarinate the morning of. Glaze keeps four days. Do not partial-cook and refrigerate.
- Hot dog station, self-buildOne grill zone, guests build their own, minimal plating hands.
- Veggie burger patties, griddledFrozen patties, griddled in relays alongside the meat station.
- Elote asadoGrills alongside a main protein; finishes in under ten minutes.
- Bulk coleslaw, catering bagThe cheapest cold side on the table, dresses in minutes.
- Baked beans, one big potCooks low and slow beside the grill, needs almost no attention.
- Watermelon and feta, big platterCuts ahead, dresses at the last minute so it doesn't weep.
- Cornbread, catering tray, slicedOne tray bakes and cuts into squares, no individual portioning.
- Campfire peach shortcakes with skillet biscuitsAssemble only at service. Warm biscuits, peaches and their syrup, cream last. The window is twenty minutes.
- Fresh lemonade, big batch, no alcoholSqueezes ahead, sits in a cooler jug, tops up with ice as needed.
Décor ideas
- · Gingham or striped tablecloths weighted with clips.
- · String lights or festoon bulbs for when the sun goes down.
- · Mason jars with wildflowers along the table.
- · Citronella candles or lanterns around seating.
- · A chalkboard menu by the grill.
- · Galvanised tubs full of ice and drinks.
Things to do
- · Cornhole or bean-bag toss.
- · Giant Jenga or garden dominoes.
- · Water balloons or a sprinkler for kids.
- · A frisbee or football on the lawn.
- · S'mores round a fire pit after dark.
Drinks
- · Fresh lemonade in a big dispenser.
- · Cold beer in a tub of ice.
- · Rosé or a light chilled red.
- · Iced tea with lemon and mint.
- · Water everywhere, especially on hot days.
Music · Sunny, easy and a bit nostalgic.
- · Classic soul, reggae and yacht rock through the afternoon.
- · Summer pop and throwbacks when people start dancing.
- · Country and Americana around the grill.
Questions hosts ask
How much meat per person for a BBQ?
Plan about 230 g (8 oz) of cooked main per adult, which for most people means one burger and a sausage, or two chicken thighs. Children eat about half. If you offer several meats, you can plan a little less of each.
How long can food sit out at a BBQ?
The USDA advises no more than two hours for perishable food, or one hour when it is above 90°F. Keep cold food on ice and in the shade, and put out smaller platters that you refill.
What temperature should grilled meat reach?
Per USDA guidance: chicken and turkey 165°F, burgers and sausages made from ground meat 160°F, and whole cuts of beef, pork and lamb 145°F with a three-minute rest. Use a thermometer rather than colour.
How much ice do I need for a BBQ?
For drinks, plan roughly 1 to 1.5 lb of ice per guest. On a hot day, and if you are also keeping food cold in coolers, buy extra.
How many sides should I serve?
Three to four sides is plenty for most barbecues. Plan about 125 g (4.4 oz) of each per guest, and make at least one of them a vegetable or fruit that stands up to heat.