Suggestions for a relatively "hands off" BBQ

[bbq_esq]

Hosting a BBQ for my birthday next week. We have a pool and love to host, so we have plenty of practice already, but sometimes I end up just spending so much time running around on different food projects, I barely get to socialize and enjoy myself. Now, I'm somewhat of a glutton for punishment, and I can't go ordering pizza when I have three cookers out there, but I'm looking for any ideas for some easy food to serve that is still homecooked.

I have a PBC, Sns Kettle Deluxe and a large gasser with GrillGrates (basically works like a flat top since I never flip them to the grate side)

So far I am thinking

Smoked queso dip - super easy, prep in the morning or night before and just heat up on Sns

Pulled pork - going to put a large butt on the PBC the night before, let it go overnight, wrap in morning, pull before guests arrive and cover with foil + sterno

Hot dogs (easy)

Any other ideas? Something I can prep in advance and just heat up/smoke and serve would be ideal. Smoked mac and cheese maybe?

[GolfGeezer]

Add some brats to the kettle to cook/smoke. Some baked beans with bacon also could go on the kettle of gasser (off heat). Grilled onions and tomatoes on the GGs just get a nice char and as add-on for the dogs/brats.

[Richard Chrz]

On the pulled pork, I would do it the 2 days before.One less thing… then all that needs to be done is reheated. Don’t over look a quality burger. Anyone can smoke a butt, not many people can pull off perfect burgers. But if you feel you can (quantity wise), do burger bar, buttered and flame toasted buns.

[WayneT]

Ditto.

[Michael_in_TX]

So much truth here. You're exactly, right, I can do pulled pork in my sleep now....but burgers.....definitely not at that level yet.

[barelfly]

I think you got it. Or brats in place of hot dogs and let the brats cook in a simmer bath in a crock pot. But the pork and queso with chips allows for a combo of meals. That and some snacks and you are kicking back relaxing and sipping on your favorite birthday beverage!

Smoked mac n cheese…meh. A pain to keep warm and over cooking. Do a cold side, even just a salad with a few dressings. It’s your birthday!

[bbq_esq]

Like the brats idea. Easy to toss in a foil pain and keep hot. And appreciate the tip on the mac. Wifey is taking care of cold stuff

[ofelles]

Man talk about bait and switch! I thought you wanted help spending your $$ on another cooker. Damn.

[Michael_in_TX]

I know! I was all about to wax eloquent about my Grilla Chimp!

[bbq_esq]

I mean I’m always open to a convincing pitch lol

[RonB]

How about some taco shells and fixin's? With pulled pork, (or pulled beef), a taco station would be easy.

[LA Pork Butt]

Beans and slaw can be made the night before.

[WillTravelForFood]

bah - just leave out a bunch of lean cuisines and hungry man swanson dinners and let the jackals fend for themselves while you lazily float in the Giant Rubber Duckie inflatable in the pool.

[texastweeter]

Make Cole slaw the night before and drop a pork shoulder in the pit. Prep baked beans night before. Put beans in oven pickles hot sauce anbuns on table pull roast and be done.

[Old Glory]

Orzo Pasta Salad
Doctored Canned BBQ Beans
Quick Strawberry Shortcake -Sliced Poundcake (we buy frozen), sliced strawberries sugared, whipped cream and vanilla ice cream.

[bbq_esq]

Funny, my wife is making her greek orzo salad and a strawberry shortcake, pretty much same recipe!

[Old Glory]

bbq_esq Ha Ha, great minds!

[grantgallagher]

Playing off the burger bar idea...ive found doing a taco bar is always a hit. You can prep the meats in advance and use slow cookers or sternos to reheat/keep warm and people can build their own tacos. Pulled pork you already have, add in some chicken or beef etc and then all you need is condiments/sides...and personally for something like this i have no shame in buying the sides, lol.

[bbq_esq]

Hmm this could work. I have a recipe somewhere for chicken tinga in the pressure cooker

[bbq_esq]

On the pulled pork, I would do it the 2 days before.One less thing… then all that needs to be done is reheated. Don’t over look a quality burger. Anyone can smoke a butt, not many people can pull off perfect burgers. But if you feel you can (quantity wise), do burger bar, buttered and flame toasted buns.

I’m in a burger rut. I like doing smash burgers, but the grill grates aren’t ideal for it because of the holes. Plus that seems like a lot of grill tending. The other way I do them is the big steakhouse burgers which is also time consuming. Maybe I need to find a middle ground and do lightly smashed burgers?

Edit: I just watch Malcolm Reed do smash burgers on the GG flat side so maybe it can work. I think I tried it with very thin burgers one time and it was a mess whereas he was using 1/4 lb patties

[Donw]

This post linked below is a great way of serving your guests great food and it takes very little time to prepare and cook, but they will remember it.

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/seafood-recipes/707869-our-fourth-of-july-seafood-feast

[bbq_esq]

I like this idea. Might simplify and just do a clambake. I always do the full Monty (shrimp, clams, corn, sausage, potatoes) at our summer vacation spot in August.

[Old Glory]

Tray of Italian sausage and peppers with sub (oops grinder) rolls. Can cook the day before then re-heat in the oven.

[bbq_esq]

Sub in these parts!

[TripleB]

barelfly and Richard Chrz says. I go with brats and pulled pork. Pulled pork done a couple days in advance and warmed up in a croc pot and the brats done in beer, then just throw them on the grill to get grill marks. Easy peasy…..

And there really is no ‘hands off BBQ’. Anybody that likes to Que is gonna play around with their grill and make sure people are happy.

[bbq_esq]

I know I know. My wife insists I try to relax and not cook at all but I’m enjoy the whole process