Ye olde backyard BBQ is an event of many names with as many regional, cultural, and familial rules as there are stars in the sky. A Southern cookout, for example, is likely to take a different shape than a barbecue on a roof in Brooklyn or a public park party. Whatever you call it, though, they all have at least one thing in common beyond hamburgers: immaculate outside vibes. We’re talkin’ clear skies, chirping frogs, some fire-roasted food, tasty sides, crispy bevs, and no screens in sight.
Like hosting over the holidays, grilling successfully for friends and family is less about the perfect meal and more about making people feel welcome and looked after. And if you also happen to serve them perfectly grilled sausage, you’re all but guaranteed to have a good time.
Now that grilling season’s here, we’ve got tips for how to pull off the perfect summer cookout without the drama. But first, clean your grill. You wouldn't invite people over to a Thanksgiving dinner with your whole stove covered in creosote, would you?
Choose the Best Proteins for Your BBQ
Cheeseburgers and hot dogs rock. We love cheeseburgers and hot dogs. They are the gold standard for a Minimal Viable Barbecue (MVB). But if your goal is to be a memorable grill master, mix it up a little bit. If you can swing it, build your menu around three proteins.
Serve those burgers and dogs, but also include some Melty Cheddar Chicken Sausage, which are a huge hit with kids and adults alike, plus offer a tasty alternative for people who don’t want beef or pork sausages. Or throw on a steak, a few marinated chicken thighs, plus an unseasoned breast or two for your uncle with the heart stent who can’t eat salt.
Or eschew the tried-and-true entirely and create a feast of shrimp, clams, and Classic Roasted Chicken Sausage. Don’t be afraid to push the boundaries of the BBQ box. It’ll impress your people and give folks with different dietary restrictions and preferences options.
Plan BBQ Side Dishes That Balance the Menu
Anytime you host, balance the protein, carbs, fats, and freshness. Pasta salad and bean dishes are classics, of course. And sure, you can always buy pre-made dishes, but if you have time, make your own; it’ll be tastier and cheaper. Especially if there’s sausage involved. Make a potato salad that won’t just cook in the sun. Try some of those "lazy girl kebabs" you saw on the internet. Serve up a savory twist on Mexican street corn. Drop a salad on the table. The world is yours.
Meanwhile, while you’ve got that grill going, throw on some veggies, too. Thick-sliced zucchini, asparagus, red onion sliced into rings, shiitake and portobello mushroom caps, and bell peppers (which pair especially well with Italian Herb Chicken Sausage) all stand up to the heat beautifully.
Create a Cooking Timeline Before Guests Arrive
For the cook, a barbecue is ostensibly about standing around a grill, but if you don’t prep at least a little, you’ll end up babysitting the zucchini while everyone eats without you. Set your menu a day or two in advance so you can knock out the grocery shopping, get any marinades going, and prep the sides.
Think through how long everything takes to grill and what you’ll fire first—a thin skirt steak cooks much faster than a bone-in chicken thigh, which cooks way slower than pre-cooked chicken sausages. You don’t need to write down a minute-by-minute timeline, but a little forethought will keep the cook moving smoothly. If you're in a rush, though, feel free to dump a heap of zucchini and asparagus on the grill, close the lid, and let it all steam. Not everything needs char marks.
Allow a few minutes to hot up your buns if you have them. And don’t, under any circumstances, fall into the trap of thinking a crusty bakery roll makes a barbecue more sophisticated. This is WRONG. A hard roll is never, ever going to be as good as a classic soft potato roll.
Know How to Work the Grill
Before anyone shows up, make sure you actually know how to use your grill. Make sure the propane tank is full, or, if you're using charcoal, get the coals going early with a chimney starter and wait until they're fully ashed over. Clean the grates—a halved onion works surprisingly well for scrubbing off old debris—then lightly oil the grates with a paper towel or the food itself.
There are endless grilling rules about heat zones and timing, but most of them are easier to master than you think. Grilling as a social pastime is mostly about being outside and hanging out. The important things are simple: hot, clean grates; a meat thermometer if you need one; and letting meat rest before slicing so it stays juicy.
Stay Present at Your Own Party
Don’t disappear into the role of grill person! Delegate someone to trade off with, a sous chef of sorts who can watch the grill while you go see what people are up to or get a fresh beer. This strategy is two-fold: your sous chef can ensure the food keeps cooking nicely, and they can also beat back any dads who’ve been waiting for you to step away so they can step in. Because there will almost assuredly be a few dads hovering near the grill with strong opinions about literally everything you’re doing (wrong).
Never forget: your grill, your rules. However, if a dad really wants to take over, give the man a thrill and pass him the spatula for a little while you yell at the kids to get off the shed.
Focus on Fun, Not Perfection
This isn't art. You’re not Picasso, and you’re certainly not Aaron Franklin. You don't need to learn the fundamentals before you can break them; you just need to set up the right conditions for everyone to have a good time. If the food gets a little burned, who cares? People are usually just grateful someone cooked for them.
Put out chips and dip before people get hungry and impatient. Elevate your condiment game with a sauce that feels a little special, like tzatziki or sriracha mayo. Wow your guests with a savory s’more spread, if you’re so inclined. Stock a cooler with a variety of beers and wines, set up cornhole and a sprinkler, and let the kids run around until the fireflies come out. Kick off your shoes and let your bare little toesies squish in the green grass. This is what grilling is really about.
MORE: Not hosting the cookout? Show up with one of these sausage-loaded sides and you’ll be the guest of honor every time.