The final days of summer are ahead and there’s no better way to see out the season than with an alfresco feast for your nearest and dearest.
Here at Whistler Grills, we take barbecue season seriously – from prep to clean down and skewers to a fully-stocked bar. That’s why we’ve put together the ultimate fuss- and stress-free guide to hosting the very best summer barbecue. All that’s left for you to do is dig out your apron and feast your eyes below.
SEATING AND SPACE
Whether you’re going big or keeping things small and intimate, consider your surroundings and work with your space. Start by doing a guest count, then ensure you have enough seating for everyone you’ve invited. A few chairs short? Get creative! Lay out towels and blankets on the lawn, or go for beanbags. If guests offer to bring something be sure to communicate what you need clearly. Chairs? Ice? Towels? Salads? Drinks? Saying yes won’t stop you from being the host with the most.
KEEP IT SIMPLE
When we say keep it simple, we’re talking all bases – from food to set up. Barbecuing can be as high-pressure as hosting a dinner party, but not only does everything need a different amount of cooking time, you’ve invited a (typically hungry) audience to watch over you too.
You’ll want to offer your guests a mix of food that can be served quickly, as well as classics (think sausages, burgers and joints) that take a little more time too. When it comes to dishing things up encouraging guests to self-serve will always take off some of the pressure.
Lay out a table of side salads, buns, rolls and condiments, and plenty of napkins too. Opt for paper plates and wooden cutlery to save on washing up. And, if you’re thinking about dessert, keep things light. No one wants to eat a sticky toffee pudding post-barbecue, chopped summer fruits with lashings of pouring cream will do.
FAIL TO PREPARE, PREPARE TO FAIL
A significant part of your day will be spent cooking on-demand, so lessen the stress by nailing your prep. Marinade, chop and assemble everything from salads to skewers in advance, you’ll want to be free to man the grill and socialise with your guests, not end up in a fluster rushing back and forwards from the kitchen to the garden for all of the bits you’ve forgotten. Create an order of cooking too, and fire up any joints that need a long and slow cook ahead of time, you’ll want a steady stream of food ready so your guests aren’t going hungry.
You’ll need to consider prepping the BBQ too, so don’t leave opening the hatch till the point of cooking. Is it new? Is it built? Does it need cleaning from your last event? The Whistler Grills Cirencester range comes 90% ready built, perfect for those looking for something (almost) ready to go.
STOCK THE BAR
What’s a summer barbecue without cocktails and beers? Set up a help-yourself drinks station complete with all of the essentials. We’re talking buckets of ice-cold beers, rosé, spirits, ice and plenty of garnish too – this way there’s no need to worry about keeping your guest’s glasses topped up.
Take things to the next level with a specially-designed outdoor kitchen complete with a drinks fridge. Our modular kitchen units allow you to create your very own bespoke alfresco dining area, choose from a wide range of unit combinations suited to your needs and create your dream outdoor dining area. Our double-door fridges are perfect for chilling the all-important drinks.
ACCEPT HELP
Consider yourself king of the grill? Then we’re certain your guests know exactly how great your cooking skills are. With that considered, barbecuing can get stressful at times, and if friends are offering to help, swallow your pride and get delegating.
TURN UP THE HEAT
The worst thing about barbecues? The endless wait whilst you check the chicken isn’t pink and the sausages are cooked through. The solution? Get the heat going ahead of time. We’d recommend firing up your Whistler Grills BBQ for around 10-15 minutes with the lid closed before your guests arrive, or before you plan to start cooking food. Use your barbecue’s temperature gauge to keep an eye on the heat, aiming for around 350 degrees – all of the barbecues across our ranges come with one attached to the hood.
TOOLS ON HAND
When you’re cooking up a feast on a premium grill like ours, cutlery just won’t cut it. Dig out the tongs to avoid burning your fingers, and remember to keep sets for veggies and meat-eaters separate.
COOKED TO PERFECTION
This one sounds simple, but that’s often where mistakes are made. Eat, drink and be merry, but don’t get carried away guzzling drinks or switching up your Spotify playlist whilst you’re in charge of manning the grill. Remember barbecued food is best served charcoaled, not burnt.
DON’T FORGET THE VEGGIES
We know you can’t beat burgers on the barbecue, but if you’ve got vegetarian guests don’t let them settle for side salads. Halloumi, corn on the cob, peppers and portobello mushrooms all taste great straight off the grill to your non-meat-eating attendees, even if they don’t to you.
THE CLEANUP
Leaving the dishes until the morning after is never a good idea, so once the party’s over clean down your BBQ and all of your utensils as soon as you can, whilst food remnants and residues are easier to remove. Wondering what to use? Hot soapy water and a Brillo pad (making sure you scrub with the grain of steel to avoid scratches) will do the trick. Or, make life easier by getting your hands on our brand new cleaning range, due to launch soon. Although all of our barbecues are built to last using premium stainless steel, cleaning them down and keeping them in good nick means they’ll last even longer!