Hey gang! Short and sweet.. What are a few of the things you do to kick your BBQs up to the next level, aside from making sure everyone drinks their weight?
For instance, I put out little cans of bugs spray for folks. I have also started designating a smoking area off to the side with it's own light, a little table w/ashtray, and a couple seats so the smoke doesn't bother non-smokers.
(I live in DC so that has become a popular area recently... )
I personally have tried to be more involved with my guests. For years I was too busy cooking and worrying about the food to really be a part of the party. Now I’m starting everything early so I can always hold in a faux cambro, using sous vide to get a head start on certain foods, and just trying to relax and be a part of the group. I know I’m enjoying the get togethers more, and I think my guests do to.
In the one year of learning bbq, I recommend what Donw says. After all it’s about the environment, otherwise, sounds like you have put a lot of thought together already.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
My friends are non-smokers so no smoking areas for me really. I do have plenty of appetizers/hors d'ouvers. People love to eat, and they love to eat even before they eat the main course. For us it's cheese, crackers, salami, grapes, and wine.
if you want to or need to be cooking up until the party, and depending on what your serving, I suggest serving from a table set up near your grill/smoker like a ‘cue joint. This works well with burgers, brisket, pulled pork, ribs, wings, and i tend to try it when I have a few meat options - i.e. pulled pork or wings. But you need a little space. People can grab a drink and wait in line to order and be served. You get a little time with everyone and your closest friends will hang there with you anyway to spy on your setup or help. I really enjoy doing it this way. I’m an introvert and it’s a better way for me to talk with people because my hands are busy and I get to see everybody.
Also, good fixins or sauces... if you’re doing pork carnitas and have a taco option, make sure you have some gringo toppings (e.g., shredded lettuce, tomatoes), some toppings you’d get on a street taco (eg, diced onions, slivered radishes), and different salsas.
Whenever we have people over and its for a "meal", I'm talking brisket, pork butt, WIBS. The meat is usually already done and on hold. Also, no smokers here, ever since I quit. So its a cocktail hour and then we dive in. But we are out in the "country" not in DC.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
You mentioned being outside, I always like good tunes and lawn games. That always brings some fun. And a fire pit for the later hours. Nice way to wrap up the evening with friends.
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
I always encourage my guests to hang out with me while I'm working the grills/smokers. My wife loves the Kettle Pizza accessory for really small gatherings. By the time we get to the 4th pie one of the guests will have taken over the fast cooking process including yanking it out with a pizza peel.
Hey y'all! Sorry for posting this topic then disappearing for a month... That was literally my last day at work before the world turned upside down. (working from home now) These are fantastic suggestions though! I knew they would be Hopefully my early Summer BBQ will transition to a late Summer BBQ so I can incorporate all of this! I'll have to see if I can get some lemon tree leaves from the Websturantstore though...
My wife and I grill and time our ribs and rib tips to finish about an hour before guests arrive and keep them in the oven at 180.. Each guest brings something of their choice and we have a nice deck party with about twelve of us at a time. This is a Labor Day tradition although we do other ones through the summer. When you live in Michigan you have to take advantage of the few nice months.
Comment