BBQ preparation: before the first guest arrives

A practical barbecue plan for meat, sides, utensils and safe serving, so you can spend more of the afternoon enjoying the company.

The weather has said yes. Now what?

The forecast looks promising, someone has found the garden chairs and suddenly you are feeding eight people outdoors. Excellent. Before buying enough meat for a village fête, decide what sort of barbecue you want: a simple meal together or a long afternoon of small plates.

Choose a manageable selection and check what your guests eat. One or two well-planned meat options can be much nicer than an endless procession in which the salad is finished before the last person receives a sausage. Ask about allergies and keep ingredient information handy.

Get the quiet jobs done first

Prepare sides, serving dishes and the table before the grill needs attention. Keep chilled food refrigerated until needed. Set out separate utensils and plates for raw meat, cooked food and ready-to-eat dishes; make the distinction obvious to anyone helping.

Read the barbecue manufacturer’s instructions and allow time to set it up correctly. Arrange a clear, safe working space. The person holding the tongs should have somewhere sensible to put things, not be balancing a plate on a chair occupied by somebody’s cardigan.

Cook a meal, not a performance

Plan the order of cooking for the different foods and use instructions suited to each. Follow safe cooking checks rather than relying on a dark exterior. Burgers and sausages need thorough cooking; do not serve pink burgers at home. A thermometer can help you check the centre properly.

Keep raw food away from cooked food on the grill and use the clean utensils for serving. The FSA’s barbecue guide below is worth reading before the day. It explains preparation, cooking and serving clearly.

A little organisation gives you room to talk to your guests. You do not need to spend the afternoon announcing the temperature of the coals as though you are reporting from mission control.

Make serving easy on everyone

Put condiments, bread and sides where guests can help themselves without reaching across the cooking area. Replenish chilled dishes in smaller amounts rather than leaving everything in the sunshine. A separate place for used plates helps keep the useful surfaces useful.

Cool and refrigerate suitable leftovers within one to two hours, and use within 48 hours. Reheat only once until steaming hot throughout. Follow the linked guidance if you are unsure whether food has been stored safely.

Finally, make yourself a plate. A barbecue should include the person who cooked it. You have arranged the food and invited good company; you are entitled to a chair and a hot supper before the conversation moves on to whether it might rain after all.

Explore the relevant Malpas range
https://www.malpasfarmshop.co.uk/category/bbq

Read next
Pan-frying ribeye: make a good evening of it
https://www.malpasfarmshop.co.uk/portfolio/pan-frying-ribeye-steak

Meat portions for guests: plan a generous table
https://www.malpasfarmshop.co.uk/portfolio/meat-portions-for-guests

Further guidance
Food Standards Agency: BBQ food safety
https://www.gov.uk/government/publications/bbq-food-safety/bbq-food-safety

For illustration purposes only.