Build a Backyard BBQ Buffet for 20 Guests
Hosting a large party requires planning a menu that balances make-ahead dishes with grilled giibbqirvine.com showpieces. Start with two proteins: a whole beef brisket (12 to 14 pounds) and a batch of 20 chicken thighs. Smoke the brisket low and slow at 250°F for 10 to 12 hours the day before. Reheat it in a covered pan with beef broth. Grill the chicken thighs the day of the party over medium-high heat, glazing with BBQ sauce in the last five minutes. For sides, prepare a giant tray of mac and cheese, a coleslaw with apple cider vinegar dressing, and cornbread muffins. Set up a condiment bar with three sauces: sweet Kansas City, tangy North Carolina vinegar, and spicy Texas pepper. Add pickles, onions, and jalapeños.
Elegant BBQ for a Wedding or Anniversary
Special occasions call for elevated BBQ. Serve plated meals instead of a buffet. Start with a smoked salmon appetizer (cold-smoked at home or purchased) on cucumber rounds with dill cream cheese. The main course is a duo of smoked beef tenderloin and grilled lamb chops. Season the tenderloin with coffee rub and smoke at 225°F until internal temperature reaches 125°F for medium-rare. Sear lamb chops over high heat for two minutes per side, then brush with mint-mustard glaze. Sides include grilled asparagus with lemon zest, smoked potato puree (smoke the potatoes before mashing), and a wild rice pilaf with dried cherries. For dessert, serve grilled peaches with honeyed ricotta and crushed pistachios. Pair everything with a bold Zinfandel or smoky mezcal cocktail.
Kid-Friendly BBQ for Birthday Parties
Children love BBQ when it’s familiar and fun. Skip spicy rubs and sharp vinegars. Make BBQ sliders using ground beef patties or shredded rotisserie chicken mixed with sweet honey BBQ sauce. Serve on mini brioche buns with mild cheddar cheese. For hot dogs, score them in a spiral pattern before grilling so they cook evenly and look cool. Offer toppings like ketchup, mustard, and relish, but also set out a “create your own” station with crushed potato chips, shredded cheese, and bacon bits. Sides should include baked beans (cut bacon into small pieces), sweet corn fritters, and watermelon cut into star shapes with cookie cutters. Make dessert on the grill: banana boats. Slice unpeeled bananas lengthwise, stuff with chocolate chips and mini marshmallows, wrap in foil, and grill for 5 minutes. Serve with a spoon.
Low-Cost BBQ for Casual Gatherings
You don’t need expensive cuts to throw a great BBQ. Buy pork shoulder (often under 2perpound)forpulledporksandwiches.A6−poundshoulderfeeds12peoplegenerously.Rubitwithbrownsugar,paprika,garlicpowder,andsalt.Cookitat275°Ffor6hourswrappedinfoiluntilitshredseasily.Forasecondprotein,usechickendrumsticks(often2perpound)forpulledporksandwiches.A6−poundshoulderfeeds12peoplegenerously.Rubitwithbrownsugar,paprika,garlicpowder,andsalt.Cookitat275°Ffor6hourswrappedinfoiluntilitshredseasily.Forasecondprotein,usechickendrumsticks(often1 per pound). Marinate them in Italian dressing and soy sauce for 2 hours, then grill over medium heat for 25 minutes, turning often. Sides from budget staples: pinto beans cooked with a ham hock, cabbage slaw with carrot and lime juice, and rice cooked with tomato sauce and onions. For drinks, make sun tea by placing tea bags in a glass jar of water and leaving it in the sun for 3 hours. Serve with lemon slices and inexpensive rum for adults.
Holiday BBQ Menu for Special Occasions
Adapt your BBQ for holidays like Fourth of July, Labor Day, or even Thanksgiving. For summer holidays, grill whole fish (trout or sea bass) stuffed with lemon and herbs. Serve with grilled corn salsa and avocado. For fall holidays like Thanksgiving, smoke a turkey instead of roasting it. Brine the turkey overnight in salt, sugar, and apple juice. Smoke at 325°F for about 3 hours for a 12-pound bird until the breast hits 160°F. Pair with smoked mashed sweet potatoes (smoke whole sweet potatoes for 1 hour before mashing) and green beans with crispy fried shallots. For New Year’s Eve, grill a prime rib roast using the reverse sear method. Serve with horseradish cream and a sparkling wine cocktail. Always plan for leftovers by having containers ready for guests to take home extra food.