Tips for Throwing a Summer BBQ
Written by Hanna Davis
August 25, 2021
Dear Dartmouth,
COVID restrictions are starting to lift and the world is cautiously starting to open up once more. Maybe you’re on campus with friends for Sophomore Summer or at home with family for the summer months. Either way, a quintessential summer BBQ should be on your bucket list for the hottest months of the year. We’ve gathered some great tips and tricks to help you execute a great day of grilling and fun!
- Plan, plan, plan!
- Last minute ideas and spur of the moment plans are always fun – but also stressful! To make sure that all of your friends and family can attend while also ensuring good food and enjoyable vibes, a little forethought will do you some good. If you’re anything like me, you’ve been looped into being the last-minute host for a party for your friends, but often stress is high and responsibility isn’t dispersed enough for the host to have fun. So, do your future self a favor and plan a little in advance.
- Co-host and share the responsibilities!
- Grab a friend and split the host responsibilities. Do the shopping together or separately, split the time on the grill, and rely on one another to make sure things are running smoothly. This way, you can both enjoy the party and have fun without being too bogged down with host duties. Better yet, make your BBQ a potluck and put everyone in charge of one thing so that no one is stuck with all of the responsibility (and all of the expenses too).
- Make a playlist and bring a speaker!
- No outdoor gathering is complete without some tunes! Make sure that you have your playlist made ahead of time. This way, at least one thing will be off of your plate the day of – more room for seconds of all the delicious food.
- Keep the menu simple, but make sure dietary restrictions are accommodated for!
- You don’t need to have five different types of meat, three salads, and two desserts. Keep your menu simple! Grab some pre-made burgers, some pasta for pasta salad and some chips and your menu is almost complete. However, be mindful of those who have dietary restrictions. Make a side dish of pasta salad with gluten free pasta (my favorite recipe is below). Grab some frozen veggie burgers at the store. And, most importantly, make sure everything is well labeled! I find cards in front of each dish on the table that tells guests what’s in the dish can make life so much easier and enjoyable for all in attendance. It’s a relatively simple thing for you to do that could make a big difference for someone else (and could maybe even prevent an allergic reaction).
- Give a dress-code!
- I know this is an outdoor party in the summer, so casual wear is the default. But, for some extra fun and some great pictures, a dress code is a great idea! Floral dresses, flair, or white-out could turn your backyard BBQ into a fun bash. Themes are always fun and I find people tend to get excited about dressing up.
Gluten Free Pasta Salad
INGREDIENTS
For the dressing:
- 3⁄4 cup red wine vinegar
- 3⁄4 cup olive oil
- 1 tablespoon honey
- 1 tablespoon dried onion flakes
- 1 1⁄2 teaspoons dried oregano
- 1 1⁄2 teaspoons dried basil
- 1 1⁄2 teaspoons garlic powder
- 1 teaspoon sea salt
- 1 teaspoon Dijon mustard
- 3⁄4 teaspoon ground black pepper
For the pasta salad:
- 12 oz. gluten-free Fusilli or Penne pasta (I prefer Jovial brand)
- 14 oz. canned chickpeas, rinsed & drained
- 1 1⁄2 cups chopped English cucumber (about 1⁄2 a large)
- 1 cup chopped carrots (about 2)
- 1 cup uncured hard salami, halved (or Genoa salami)
- 1 cup cherry tomatoes, halved
- 1⁄2 cup Kalamata olives, halved
- 1⁄3 cup thinly sliced red onion
INSTRUCTIONS
To make the dressing:
To make the dressing:
- Place the red wine vinegar, olive oil, honey, dried onion flakes, dried oregano, dried basil, garlic powder, sea salt, Dijon mustard, and ground black pepper in a pint- sized glass jar with a lid.
- Screw the lid on tight and shake until well combined. Set aside.
To make the pasta salad:
- In a large pot of salted boiling water, cook pasta until al dente. Thoroughly rinse under cold water and drain.
- In a large mixing bowl, combine the cooked gluten-free pasta, chickpeas, English cucumber, carrots, uncured hard salami, cherry tomatoes, kalamata olives, and red onion. Refrigerate until ready to serve.
- To serve, mix the dressing and pour 3⁄4 cup – 1 cup over the salad and toss.
At the end of the day, remember that this should be fun! If you find yourself stressed, ask for help or take a load off and grab a drink. Summer is for relaxing and having fun with friends at your well-thrown BBQ should be no different.
Best,
Hanna Davis
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