How to throw the perfect barbecue party
In 2019 we first shared our guide to hosting a relaxed barbecue. Six summers later, almost every step still holds true – only the sides have become more colourful and veggie grillables have finally come into their own. Here’s our updated version.
A great barbecue stands or falls not on the grill itself, but on the day before. If you prep marinades, sauces and salads ahead of time, you’ll be holding a drink in your hand by the fire on party night instead of sweating in the kitchen. This guide walks you from the shopping list to the last marshmallow – with quantities, temperatures and techniques that make all the difference.
- Marinate meats and veggies the day before; the flavours will deepen and the party stays stress-free.
- Plan about 2 litres of non-alcoholic drinks per guest, roughly 300-400 g of grillables and two to three sides.
- Don’t guess the doneness: poultry needs at least 70-75 °C core temperature, pork about 70 °C, a medium steak around 56 °C.
- Split the grill into direct and indirect zones: sear hot, then move to the cooler side to finish.
- Veggie grillables, pre-dinner finger food and a sweet finish lift the party above the ordinary.
Preparation Decides the Evening
Marinate the grill items the day before so the flavors can fully develop. For lamb, a herb marinade with garlic works well, while shrimp pair nicely with a fresh lemon-chili note. Sauces and dips also taste more intense when left to infuse overnight. On the party day itself, all that’s left to do is pick up fresh bread and arrange the salads. Everything else is already handled-exactly the kind of pressure relief you need.
Plan ahead for guests who don’t eat meat. Grilled cheese, halloumi, and marinated tofu are stocked in any supermarket today, and grilled vegetables often become the star of the table. To prevent zucchini, bell peppers, and eggplant from burning on the grill, lightly brush them with oil beforehand. Allow for about 300 to 400 grams of grill items per person, plus two to three sides. It’s better to have too much than hungry guests-leftovers make a great meal the next day.
The party day is yours, not the kitchen’s. Whoever prepares ahead spends the evening with a drink in hand at the grill instead of at the sink.
Doneness Levels: Where Instinct Ends and Safety Begins
Steak doneness is a matter of taste, but poultry and pork are not. Chicken, turkey, and duck should reach a core temperature of at least 70 to 75 °C, or food safety becomes a concern. Pork is juicy at around 70 °C. A beef steak sits at about 56 °C for medium, 65 °C for well done. An inexpensive probe thermometer removes the guesswork and saves every expensive cut from drying out.
The second pro move is zone setup. Create a hot direct zone for searing and a cooler indirect zone for finishing. This way, steaks develop their roast aromas without thicker cuts burning on the outside before they’re done inside. Let meat rest a few minutes before slicing so the juices stay in, not on the board.
The Burger-Bar Trick and the Right Extras
Sausages and steaks are classics, but to surprise your guests, set up a burger bar. Pre-cook the patties and lay everything out on the buffet: buns, cheese, tomatoes, cucumbers, onions, lettuce, bacon, and multiple sauces. Everyone builds their burger to taste, and conversation flows naturally at the buffet.
For the extras, accurate quantity planning is key. Allow about 2 liters of non-alcoholic drinks per person and keep plenty of ice cubes on hand-they’re often underestimated. Choose a weatherproof location if possible so a summer shower doesn’t ruin the plan. Arrange seating, dishes, and glasses early. Cozy decor with candles, paper lanterns, and a few herb pots turns any backyard into a summer stage. If you’re also refining the drinks, our Summer Cocktails feature recipes that outshine beer and soda.
The Cherry on Top
It usually takes a good half-hour for everyone to arrive or for the coals to reach the right temperature. Bridge that wait with finger food: skewers with melon and ham, small glasses of salad, or cheese skewers are quick to make and polite to your guests’ patience. For the sweet finish after grilling, grill bananas, pineapple rings with honey, or classic marshmallows. Here, let your imagination run wild.
If you want to turn the party into a full-blown summer festival, check out Summer, Sun, Garden Party for decor and atmosphere ideas. And if you’d like to elevate the menu beyond grill classics, The Menu Everyone Will Be Talking About delivers the inspiration you need.
Good to Know
▸How much grilled food should I plan per guest?
Allow for roughly 300 to 400 grams of meat or veggie grillables per person, plus two to three sides. If the crowd is all about the meat, go for the upper end; if salads and bread dominate, less will do.
▸What core temperature does the meat need?
Poultry at least 70 to 75 °C, pork around 70 °C, a medium steak about 56 °C, and well-done from 65 °C. With poultry, when in doubt aim higher-food safety trumps juiciness.
▸What can I prepare the day before?
Marinades, sauces, dips and pre-grilled vegetables can all be made ahead. On party day only fresh bread and salads remain. That way you spend the evening with your guests instead of stuck in the kitchen.
▸How do I stop vegetables from burning on the grill?
Lightly brush zucchini, peppers and eggplant with oil and place them in the cooler, indirect zone rather than directly over the coals. They’ll cook through without charring on the outside.
