Five Ways to Make a Backyard Barbecue Easier to Host

Before a barbecue, check what you will cook, where finished food will go and how you will keep perishable items chilled. A few arrangements made early can save a scramble once guests arrive.

The five tips below cover the grill, tools, food holding, drinks and serving dishes. You don’t need an elaborate menu. Start with what you are serving and the people coming, then make sure the practical pieces are ready.

1. Check the grill before the day

Get the grill ready in advance, following its cleaning and safety instructions. Check a gas grill’s equipment and fuel supply as directed so you aren’t sorting them out while guests wait.

Set up outdoors, away from enclosed areas. Leave a clear space around the grill, with children and pets kept away from hot surfaces. The person cooking needs room to handle food and tools without people squeezing past the heat.

2. Set out the right tools

Keep tongs, a spatula and other tools together. Have separate utensils and plates for raw food and cooked food, so juices don't get transferred to something ready to eat.

Include a food thermometer. Color alone isn't a dependable way to decide that meat is cooked. Check the safe internal temperature for what you're making, and have a clean place to put finished food.

3. Cover food and manage its temperature

Food covers keep insects away, but they don’t keep perishable food cold. Leave those items chilled until needed and serve smaller portions that you can replace from the cooler or fridge.

USDA guidance says cold food should stay at 40°F or below. Don’t leave perishables out for more than two hours, or one hour above 90°F. Refrigerate leftovers promptly instead of keeping the whole spread outside all afternoon.

4. Give drinks their own space

Set out a water jug or dispenser where guests can reach it without crowding the grill. Put drinks in a separate cooler if possible, so getting a drink doesn’t keep opening the food cooler.

Have cups ready and label unfamiliar drinks. When children visit, keep alcoholic drinks separate and supervised.

5. Plan the serving dishes

Walk through the menu and gather the bowls and platters it requires. Give each dish its own clean serving utensil. Make separate arrangements for guests who need them rather than sorting it out while serving.

Reusable plates can work if you have enough and a way to wash them. When buying disposables, check the local waste service’s instructions. Compostable products don’t all break down in an ordinary home compost bin.