Hosting a summer outdoor cookout is not a complicated recipe. Mix friends, food, that badminton net that sits in the garage 364 days a year, and serve one sunny day.
And as long as people are coming over and you are risking at least one of them spilling a drink on your carpet, you might as well make it a cookout to remember. With some preparation and these helpful tips from local restaurants and professionals, you can make yours a fun and stress-free party to remember.
First, you have to figure out what to have at your party. Will guests only care about libations, or be more interested in quality recipes? Are there vegetarians coming? Do you want spicy food or basic hamburgers and hotdogs? What about a game of Frisbee or Bocce, or are they something to be totally avoided?
Marie Blanchard, of Outdoor Kitchen Company in Peters Township, says to simply ask your guests ahead of time. “They’re your friends. They’ll tell you what they want.”
It’s time to start the preparations.
The Food
Whether you’re a barbecue novice or an aspiring grill master bravely standing at the charcoal grill armed with tongs and questionable amounts of lighter fluid, “make sure you have a plan before firing up the briquettes,” says Chris Hopkins, executive chef at Joe Daddy’s Smoked Barbecue and Grill in Peters Township.
Research recipes online, or use an even better source: more experienced family members. “Some of the best recipes might come from your parents,” he says. Hopkins also suggests sharing some of the cooking tasks. Doing everything by yourself means you may not have time to enjoy your own party. “If someone offers to help, accept. It’s fun to be in the kitchen with your friends, but by yourself it can be tedious,” Hopkins suggests.
One way to avoid kitchen stress is doing as much as possible beforehand. Chores like cutting vegetables or making macaroni salad can be done a day beforehand. “You don’t want to be in a situation where you have something going on the grill, you have sauce cooking, you have water boiling, and you have to keep track of all of it,” says Hopkins.
To plan portions, Hopkins suggests making enough popular items, such as hamburgers, to serve one to each guest, while scaling back on less popular foods.
Simone Hudson, owner of 5 Senses Events planning in Pittsburgh, says cooking beforehand is definitely the way to go. “The last person you want to be is someone stuck over the smoke and coals all day.” Hudson suggests a build-your-own burger line, featuring both traditional and non-traditional items.
“You have ketchup and pickles and other traditional condiments, but maybe do pepperjack cheese, peppers, red onions or salsa,” she says. You can create taste themes with a series of ingredients, such as Southwest salsa and guacamole, or a mixture of Far East flavors, she suggests.
Mitch Dexter, owner of the NY New York Fresh Deli in Collier Township, says when he cooks out, he sticks with steaks and other basic meats: Italian sausage, ribs and burgers. If a vegetarian menu is in order, grilled vegetables, such as portobello mushrooms, are simple and tasty. His deli slices up selections of meats and cheeses, which is another idea for an easy cookout.
“You can add a lot of variety,” he says. And if true barbecue fans are coming over, “it’s all about the sauce.” He uses the Dinosaur Bar-B-Que brand, which is popular in upstate New York. But personal taste will dictate which sauces you have at your summer party.
The Atmosphere
There’s more to a cookout than food. Don’t forget about music, a nice backyard setup or games. “You have to have that good party feeling going,” says Hudson. “That can make or break whether you have a group just sitting around talking about weather and work for five hours, or a real party atmosphere where people enjoy being outside.”
If your friends bring kids, make sure they have activities. This could be soccer, football, or even a rousing game of Clue. “When kids are engaged they won’t get cranky, and parents can stay longer to enjoy the party.”
As the cookout heads toward the evening, Hudson suggests lighting up a fire pit. “It creates the perfect ambience with orange light and the purple sky. It will make guests want to linger. “That is, if you want them to linger,” she adds with a laugh.
Also, remember to have some bug-repelling scented candles on-hand to keep the backyard mosquito-free. And be sure to have a recycling container next to the trash.
Blanchard at the Outdoor Kitchen Company says people coming to her store have one goal: convenience. The large island units she sells combine grill, fridge, storage space, stereo system and bar.
And once you have your plans laid and you’re about to fire up the grill, remember that the most important part of any cookout isn’t the sauces or the food (or even the beer), it’s the people.
By Shelly Belcher