Everyone loves a good summer cookout—what’s not to enjoy about delicious food, entertaining music, and a relaxed backyard vibe? That said, hosting a successful backyard BBQ, though not as complex as a full-on dinner party, still requires a fair amount of prep ahead of time.
Below, professional entertainers reveal the biggest mistakes ill-prepared hosts make at summer cookouts and how to mitigate these issues so they don’t affect your festive day. Use their tips and tricks to pull off a memorable bash this season.
1. Cooking Everything on Party Day
Don’t wait until the big day to prepare all of the food, explains Erin O’Brien, the New York Times best-selling author of DIG IN! In fact, she says, “Summer food actually wants to be made ahead. Pasta salads, hummus, salsas, dips, a big jar of vinaigrette—make them the day before because they truly just get more flavorful with time.” The day of your party, you can focus on last-minute tasks like dressing salads and setting out dishes, O’Brien shares.
2. Not Purchasing Enough Ice
Hosting outdoors in the summertime calls for ice—lots of it. “Whatever amount you think you need, double it,” O’Brien advises. “Between chilling drinks, stocking the cooler, and keeping things cold outside, you burn through it shockingly fast in the heat.” Keep an ample supply on hand at all times to ensure guests stay hydrated and comfortable.
And with that, be sure to keep plenty of water and other nonalcoholic beverages available throughout your get-together. “Never underestimate the amount of water people may want,” says Meg Walker, president and executive chef of Made by Meg Catering. “I recommend having both iced water and room-temperature water to accommodate all guest preferences.”
3. Sticking to a Complicated Menu
There’s no need for a summer cookout to become ultra-gourmet when a few tried-and-true recipes will keep guests satisfied. “Many hosts overcomplicate their menu by trying to offer too many proteins, salads, and side dishes,” says Dan Mattocks, executive chef at The Lodge at Schroon Lake. “Focus on doing a smaller menu really well. Not only will the food be better, but you'll actually have time to spend with your guests.”
4. Letting Food Sit for Too Long
Hot temps and certain foods don’t mix well at all, so don’t set out menu items until guests have arrived. “Mayo-based salads, dairy dips, and cut fruit should stay refrigerated until just before serving, and whenever possible, keep them over ice throughout the event,” Mattocks explains. Don’t leave raw poultry sitting out next to the grill, either, he adds. “A little planning goes a long way toward keeping everyone safe.”
5. Not Having a Backup Plan
Summer rainstorms can appear out of nowhere, and having a backup plan in place, as it pertains to cooking and seating, will always prove valuable. “Weather can change in minutes, and if your entire menu depends on the grill, a sudden rainstorm can throw the whole event off,” says Daniel Granat, executive chef at the Hilton Milwaukee. “I always recommend having your oven, broiler, or a cast-iron skillet ready so you can transition indoors without missing a beat.”
6. Not Delegating to Guests
Last but not least, remember that barbecues are meant to be casual, and it’s more than OK to ask guests to arrive with a side dish, drink, or dessert in tow. “Just because you’re hosting doesn’t require you to carry the full load,” explains Mel Green, sous chef at Oyster Club in Mystic, Connecticut.
Sarah Lyon is a New York City-based freelancer who produces interior design, travel and lifestyle content. Her work is featured in outlets including Apartment Therapy, Architectural Digest, MyDomaine, The Washington Post, The New York Times, and Country Living. Plus, her personal spaces have appeared on Apartment Therapy, The Everygirl, Houzz and more.
