Time for a pot-luck BBQ!

Time for a pot-luck BBQ!

Yep, the end of summer is just around the corner. What to do? What to do?

Well for starters, it’s a good excuse to open a bottle of wine. Like JL WOOD Hoo Knew or perhaps the 2022 JL Chardonnay.

Or, maybe, it’s time for one nice gathering of family and friends. And it’s today’s lifestyle opportunity. Time for a pot-luck BBQ!

What you’ll need:

  • List of confirmed attendees.
  • Enough plates and tableware, including disposable table cloths for the crowd
  • Ice and containers for drinks

What you need to do:

  • Decide where you’ll have the event: backyard, inside, or someplace else
  • Plan a suggested menu with a few of the attendees
  • Allocate things to bring or solicit commitments to bring food
  • Decide what food you will provide

Of course, for a good time, just add JL WOOD Chardonnay! Any of our no-oak selections or the reduced alcohol Hoo Knew would great choices. Plus, at this time, we're running special bundle deals with discounted pricing! Click here for details:

Since a larger crowd is around, you’ll probably need beer, soft drinks, and red wine as well.

Pro-tips:

  • If the event is outside, make sure there are shady areas and areas out of the wind if applicable. Encourage your friends to bring a hat.
  • Red wine should be considered carefully — it can be painful when spilled on furniture and carpets. We generally skip red wine for that reason.
  • Skip the hard liquor or, if needed, consider only one drink with spirits, such as margaritas.
  • You should consider providing both chips and ice . . . it’s something to munch on for early arrivers while everyone is waiting for food from the other guests.
  • You should provide anything that might be put on the BBQ . . . otherwise you run the substantial risk that either someone won’t bring a critical item or will be tragically late.
  • Stiff paper plates and napkins are always a good idea. As well as paper table cloths . . . easy clean-up is always a priority and paper will break down in landfills.
  • Food should be laid out where folks will congregate . . . like either all inside or all outside (like in a screened in porch if you have bugs). If you decide to serve food in the kitchen, they people will congregate there.
  • And wherever the food is located, there must be trash and recycling bins within eyesight — otherwise discarded items will be piled on furniture surfaces.
  • When folks sign-up to bring things, it’s probably best to give folks a category and let them decide what to bring. Categories: appetizer, salad, side, desert, drinks. And have a sign-up list or check categories as folks sign up to ensure that they all don’t bring the same thing.

Strategic alternatives:

  • Have the BBQ catered and brought in from a local smoke house. Some will grill on-site and do the initial set-up of their product. The guests bring all other dishes.
  • Variation: Instead of BBQ, maybe there is another regional alternative, like outstanding deli from a local source. Or maybe even an Asian buffet.
  • Consider having a paid wait person. Clearly an additional cost. But having someone look after the food supply, re-stock plates and napkins, maintain the ice, help with accidents and clean-up will free you up to participate rather than be in constant worry mode. Find one by asking your favorite servers at local restaurants!

BBQ ideas and tips (that are quick and easy) for the host:

  • Appetizers: Chopped veggies (you can buy carrot chips and pre-cut celery stalks that need minimal work.
  • Avoid appetizers that require you or a significant other to tend to an oven or fryer.
  • Only BBQ things that you have experience with and don't need constant attention -- this is not a time for experimentation with a big and expensive piece of meat!
  • Bone-less thighs cut into thirds marinated in garlic, rosemary, and a little balsamic or garlic, soy sauce, and a touch of vinegar for a little asian flair.
  • Brats - par boiled in advance and finished on the BBQ; serve in hot dog buns
  • Corn on the cob — cut into half and slathered with butter and a cheese like feta or parmesan when fully cooked. Just roll them around the the grill grates until they are done, about 20-25 minutes or when you see light charring.
  • Skirt steak (quick). Grill and slice into strips and serve with a sauce of olive oil, chopped parsley, chopped garlic, and red pepper flakes
  • Zucchini cut into strips and lightly grilled
  • Sauces: Tzatziki (greek yogurt, shredded cucumber, chopped dill, one chopped clove of garlic, a little lemon juice, and olive oil) Red pepper (roasted red bell peppers, seeds removed, and put in a food processor with a quarter of a yellow or sweet onion, one garlic clove, lemon juice, and some olive oil)
  • Quick salad: Buy 5 to 10 salad kits, like a chopped or steak house salad style, throw out sauces, crumble in ramen noodles, add vinegar, olive oil, and crumbled blue cheese or shredded mozzarella. Be special and add a few sliced hard boiled eggs, sliced cucumber or sliced salami.
  • Desert: Buy frozen fruit or ice cream popsicles (and have lots of napkins at the ready). Best if your event is outdoors!
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