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Barbecue for a large group – when do you start grilling?
By Tom | July 10, 2006
Patricia H asked:
I have a barbecue that starts at 1 pm. There will be 60 or so people to feed. The bulk will arrive between 1:30 and 2:30 pm. When should I start grilling the burgers, franks, etc.? Should I grill as people arrive?
Should I pre-cook any of the burgers?
Cathy
Topics: Grilling Tips | 8 Comments »
8 Responses to “Barbecue for a large group – when do you start grilling?”
Comments
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July 13th, 2006 at 2:11 pm
If you want to all eat together cook ahead of time. Cook burgers to Medium and put them in foil pans. I usually just cook to order as guests arrive.
July 15th, 2006 at 12:43 am
You can start about 11:30 or 12………Make some burgers and hot dogs and put them in a warmer or pan with foil and leave to the side of the grill, then when guest arrive you can just make special orders, like med well done and things like that, but of course the burgers you cook in advance should be well done. You want to be in a position to enjoy your party too, not just be the grill master LOL
July 16th, 2006 at 10:59 am
I would start the BBQ right after the second person arrives. Then you will have everything cooked and ready by the time the bulk of the party is ready and hungry.
Chicken – Boil the chicken first the night before. Then re-heat on the grill then add the BBQ sauce.
July 19th, 2006 at 9:03 am
precook chicken if you have it, then just warm it on the grill. If you are doing brats, I would suggest doing beer brats and pre cook on stove for a while. I would start around 1pm, if you want people to eat at the same time. If you precook burgers, don’t start them until 1130 or noon, and then put them in the oven on super low heat to keep warm- no one likes a cold burger. If you are doing hot dogs, save those for last, they only take a few minutes to cook on the grill.
July 20th, 2006 at 11:54 pm
Pulled Pork can be made ahead of time and allow you more time with your guests. Unless you want to stay clear of them by cooking.
CHOPPED PORK SANDWICHES
1 6-7 lb Pork Roast (Boston Butt/Shoulder)
Demon Pig BBQ Rub
2 bottles “Demon Pig BBQ Sauce”
Trim Excess fat from roast. Sprinkle with Demon Pig BBQ Rub.
Cook on grill with indirect heat at 225/250 degrees for 6 hours to an internal temp of 160 degrees. (This can be done in an oven or bbq smoker.)
Place in pan with 1/2 cup water, cover and place back on heat for one hour to finish. Remove from heat, let stand 30 minutes. Careful uncover. Let stand an additional 15 minutes.
Pull and chop meat to just under bite size pieces.
Warm “Demon Pig BBQ Sauce” slightly and mix thoroughly until lightly covered throughout meat. Serve additional sauce warm on the side.
Serve on buns with your favorite sides.
July 23rd, 2006 at 11:28 am
No, allow most everyone to arrive and mingle awhile, then start the grilling…maybe around 2:30 to 3 pm.
July 23rd, 2006 at 12:46 pm
Don’t start until your guests start arriving. They can mingle and help you out and then you will have fresh food.
July 25th, 2006 at 7:26 pm
Rent grills, hire a college kids to cook and serve. Be smart. Call the culinary program at a local college.