What's your single best BBQ party trick?
June 10, 2015 5:54 PM   Subscribe

I'm looking for those "Wowza!" gourmet dishes and touches that impress guests, but in the summertime BBQ category. What are your tricks for easily making a BBQ fancy, different or impressive, instead of the same old burgers and dogs?
posted by agregoli to Food & Drink (61 answers total) 200 users marked this as a favorite
 
Confetti Slaw
posted by Confess, Fletch at 5:56 PM on June 10, 2015




Rhubarb pie!

Also, slice up a pineapple and throw some on the grill.
posted by phunniemee at 6:03 PM on June 10, 2015 [3 favorites]


Slather (yes, I said slather) fresh corn with Duke's mayonnaise. Sprinkle a bit of chilli powder on and wrap each cob in tin foil. Just throw them on the grill for as long as you are cooking. At least 16-20 minutes. Turn halfway through. Amazing!! Huge hit anywhere I serve them.
posted by pearlybob at 6:03 PM on June 10, 2015 [2 favorites]


Grilled peaches!! Cut large peaches in half, sprinkle some cane sugar on and grill facing down for 6-8 minutes. Serve hot with a scoop of ice cream or home made whipped cream on top.
posted by pearlybob at 6:06 PM on June 10, 2015 [12 favorites]


Pearlybob: that's very close to Mexican street corn AKA elotes. Try adding cheese and a squeeze of lime next time.

Fruit salad with a hint of grated ginger and simple syrup is simple, but delicious.

Everybody loves deviled eggs.

Try also a broccoli slaw with red onions and a healthy amount of very good bacon.
posted by kathryn at 6:09 PM on June 10, 2015 [6 favorites]


Grill cut up chicken seasoned simply with just salt and pepper. When they are about 15 minutes from being done, baste with sweet chili sauce (I use Mae Ploy) and repeat until the meat is done and the skin is crispy and caramelized. Works with pork and even asparagus!
posted by HeyAllie at 6:14 PM on June 10, 2015 [2 favorites]


These lamb skewers are great, and you can add veggies to add a little more color/flavor.

Same with chicken anticuchos. I make the kind from beef heart, but I realize that isn't everyone's bag.

Pizzas are also awesome on the grill.
posted by primalux at 6:18 PM on June 10, 2015


Ramen Coleslaw, to which I also add shredded carrots. Even my hipster foodie friend who doesn't eat anything processed at all will make an exception for the ramen noodles in this coleslaw. It doesn't keep very well, though. The ramen noodles get soggy.
posted by Weeping_angel at 6:19 PM on June 10, 2015 [3 favorites]


Oh! And I also don't use the 2 tablespoons of vegetable oil; I use about 1/2 Tbs of sesame oil and 1 1/2 Tbs peanut oil.
posted by Weeping_angel at 6:21 PM on June 10, 2015 [1 favorite]


Grilled artichokes.

Prep as normal and cut in half. Par-steam them, about 2/3 of the way done. Let cool and remove the chokes.

Marinate for at least one hour in equal parts balsamic vinegar, soy sauce, olive oil and water plus as much minced garlic as you like (hint - use a lot!).

Grill first with the cut side down until lightly charred, then flip them over, spoon some leftover marinade on the cut sides and grill until finished. You can reduce the leftover marinade and drizzle it over the finished artichokes.

You can do everything up to the putting-them-on-the-grill part in advance. They can stay in the marinade overnight.
posted by under_petticoat_rule at 6:22 PM on June 10, 2015 [5 favorites]


Oh, if they get too done they'll start to fall apart on the grill. They'll still be delicious, but you'll have to handle then more carefully when you flip them.
posted by under_petticoat_rule at 6:24 PM on June 10, 2015


These chicken skewers and fattoush. Everyone loves this.
posted by hought20 at 6:28 PM on June 10, 2015


Mini sweet peppers. They come in a bag, with three colors. Just roll them around in olive oil, throw them on the grill, and eat.

Also, if you buy the thing to cook it on, grilled pizza is so completely easy and everyone is always so impressed. And its delicious.
posted by anastasiav at 6:37 PM on June 10, 2015 [1 favorite]


Grilled pizza can be as gourmet as you like, and homemade pizza on outdoor grill amazes more people than you might expect simply because they've never thought of it. Examples one, two, and three.
posted by alligatorpear at 6:43 PM on June 10, 2015 [3 favorites]


Watermelon with rosewater and pistachio. Cut watermelon in chunks. Put in bowl and glug some rosewater generously on top, stir. Let it sit in the fridge, soaking up rosewater, for a few hours or overnight. Before serving, chop up some raw, unsalted pistachio nuts and sprinkle on top. It's like eating fruity Turkish delight and is so refreshing on a summer day.
posted by Athanassiel at 6:46 PM on June 10, 2015 [14 favorites]


Halloumi! Cheese you can grill. Very delicious cheese.
posted by kmennie at 6:56 PM on June 10, 2015 [9 favorites]


Bok choy leaves tossed in a 50/50 mix of veg oil and Soy Vay teriyaki sauce and then grilled individually are way tastier than they have any right to be.

I also like to grill poblano chiles: put them over a hot fire and keep turning until the skins are charred and blistered, then take them off and throw them in a closed container to sweat for 5 minutes and you can slide the peels right off, then wipe out the seeds and cut them into strips (rajas.) These are great wrapped in a fresh tortilla with some grilled onions and cilantro, or you can get fancier and do rajas con crema.
posted by contraption at 6:57 PM on June 10, 2015 [4 favorites]


Have a slow cooker ? A big one ?

Buy a hunk of brisket (costco's a good place for it).

Add to slow cooker crock
1 inch of cider vinegar,
1 inch dry sherry (cheap stuff is fine)
coat bottom of slow cooker with ketchup
dry-rub brisket with bbq spice/seasoning (make your own, or buy it).

cook fat-side-up on low all day. Marinate any exposed parts or parts touching the cooker's walls with BBQ sauce as it cooks.

Pull out, let rest a few minutes, scrape the fat off, cut and serve. (I prefer to server au jus, but can also put a bottle of bbq sauce out, or eat it plain). Will get you lots of "wow!"
posted by k5.user at 7:02 PM on June 10, 2015 [4 favorites]


It surprised me, but the big thing that impressed people at my barbecue last summer was Dirt Cake, served in a plastic flower pot with a fake flower in it.
It was standard throughout my childhood, but several guests had never seen it before and were fascinated, and in fact suspicious that it was some kind of trick.
posted by Adridne at 7:20 PM on June 10, 2015 [2 favorites]


Fruit Pizza looks and tastes like summertime. It's so pretty on a dessert table.

This Grape Salad sounds too simple to be anything special, but my oh my is it good. It's cool, sweet and creamy, with a delectable crunch from the nut-and-brown sugar topping. My aunt brought a bowl of it to a family picnic and it was the hit of the party. It was gone before the cupcakes!
posted by Serene Empress Dork at 7:20 PM on June 10, 2015 [6 favorites]


Shrimp and mango kebabs. Hot dogs wrapped in bacon.
posted by monospace at 7:21 PM on June 10, 2015 [1 favorite]


Grilled beets with cheese.

Steam or boil whole beets for about 20 to 25 minutes. Let cool, ice water bath if in a hurry.

Slice cooled beets about 1/4 inch thick. Grill one side for about two minutes. Flip. Cover the top side with a generous portion of either Feta or Bleu cheese, depending on preference. Grill until the cheese is melty.

If concerned with direct grilling, make a foil packet with the cheese already on the slices. Grill until cheese is melty.

Best eaten warm but not hot.
posted by yesster at 7:41 PM on June 10, 2015 [2 favorites]


Sangria! Get a gallon pitcher and add a box of wine (or three bottles but I mean, come on), a little bit of brandy, and whatever fruit you like. Red wine with apples and oranges and lemons is the most basic one. I like to do white wine with peaches and other stone fruit.
posted by showbiz_liz at 7:42 PM on June 10, 2015 [4 favorites]


Yogurt curry chicken has always worked for me, but I don't have a detailed recipe.
Get some full-fat plain yogurt and add a *lot* of powdered curry spices (cumin and coriander are key -- tablespoons of each; cayenne pepper to taste; turmeric for a bit of flavor and nice yellow color; some salt and pepper). The yogurt will mute the flavors, so apart from the cayenne and salt, it's hard to add too much of the spices. Marinate chicken pieces (I usually make a few slashes in the chicken to "help the flavor penetrate the meat", but I don't really know if that makes a difference) in the yogurt overnight in the refrigerator. Then you just pull them out (still coated in yogurt) and grill as usual. I've rarely had any left over, but if that happens, you can make nice sandwiches if you slice them and add some greens and mayo.
posted by uosuaq at 8:02 PM on June 10, 2015 [4 favorites]


This is hardly fancy or impressive, but it's a big crowd pleaser: grilled hash brown patties. Get a box of the frozen hash brown patties (I get them at Trader Joe's) and put them on the grill frozen. They cook up perfectly and get nice grill marks. I just season them with salt and pepper. Delicious on a burger or as a side.

2nding haloumi. Great stuff.
posted by quince at 8:06 PM on June 10, 2015 [4 favorites]


Parcook some bacon--get it so it looks all gross and slimy, about halfway cooked. Cut jalapeno peppers in half, fill with cream cheese, wrap with bacon. Grill until the bacon finishes cooking. They're *unbelievably good*. Some members of my household like dipping them into thinned-out raspberry jam.

Quick pickle your veggie toppings--if you're doing onions, or if you're branching out with shredded carrots or daikon, pickle them for an hour in vinegar + salt + sugar. It makes them *so* much more delicious. Relatedly, upping your toppings/condiments game goes a long way--nice mustards, various veggie toppings for burgers/brats/pulled meats, etc.

I do something very similar to HeyAllie's chicken, but instead of sweet chili, I use one part sweet chili and one part peach jam. It's also amazing on pork.
posted by MeghanC at 8:21 PM on June 10, 2015 [3 favorites]


Per others suggestions, grilled fruit is always surprising: thick slices of pineapple abd peaches cut in half. You can make a simple glaze/syrup with citrus juice and sugar or honey, maybe cinnamon, to brush on and caramelize while grilling.Serve immediately with ice cream or whipped cream.

Flavored lemonades or infused waters or other punch-like beverage (sangria) in one of those pretty drink dispensers with a spigot.

Grilling onions and/or peppers in foil packets with seasonings to make caramelized toppings for meats.

Smores with fancy choices, like nutella, reese's cups, bananas, or alternate cookies.
posted by dahliachewswell at 8:39 PM on June 10, 2015 [1 favorite]


Hawaiian Donuts:

Split glazed donuts in half (I use Krispy Kreme, but any soft glazed donut will work). Brush both halves with melted butter and add a pineapple ring. Sprinkle generously with cinnamon and sugar. Put the halves together like a sandwich with the pineapple in the middle and wrap with foil. Grill until it's toasted.

Banana Brandy Boats:

Split very ripe skin-on bananas lengthwise. Stuff the troughs with brown sugar, cinnamon, butter, and brandy. Wrap in foil and grill until sticky. You can also use chocolate chips or coconut or pecans, but the brown sugar/brandy tastes really sophisticated, if you are aiming for fancy.
posted by ananci at 8:46 PM on June 10, 2015 [4 favorites]


Key lime pie is ridiculously easy to make -- so easy I can't bring myself to order it at a restaurant -- and perfect on a hot day.
posted by ostro at 8:53 PM on June 10, 2015


Not food, but it's great to serve BBQ items in plastic baskets like you'd get at a BBQ restaurant. Target has the baskets and the liners in the dollar section around this time of year, or you can check a restaurant supply store. It's a great way to simplify cleanup and they're a nice visual touch as well.
posted by rossination at 9:00 PM on June 10, 2015 [4 favorites]


Buy a pork shoulder.

Coat in ancho chili powder, salt, whatever spices are floating your boat.

Optional: sear on all sides.

Throw in slow cooker with about 1" of good beer on the bottom and a splash of dinosaur bbq sauce (or whatever's handy) on top. Tuck a few big slices of onion in, too.

8-12 hours on low. Throw it on a carving board, fork split, and
Serve on warm tortillas with slaw and a avocado and mango and cilantro and (whatever else, go to town).

Alternatively serve on bun with an additional dousing of bbq sauce.

If there's leftovers, make an omlette in the morning. That's a big "if".

It's so easy and such a big hit.

Clams: throw scrubbed little necks directly on grill. Douse in a sauce of cilantro, lime and butter when you pull them off. Serve.

Grilled peaches: marinate in maple syrup, rum, cinnamon and nutmeg overnight. Grill and top with vanilla ice cream.

Shrimp: buy still in shell with legs. Coat in olive oil and Cajun seasoning. Grill. Let your guests have fun picking them apart.

Spaghetti squash: cut in half, rub with olive oil, add fresh spices, pull spaghetti strings out, mix in some cheese.

Potatoes, salt, tinfoil pocket, Rosemary, duck fat, grill.
posted by slateyness at 9:01 PM on June 10, 2015 [3 favorites]


And plantains, halved, grilled with maple syrup and walnuts.
posted by slateyness at 9:03 PM on June 10, 2015


Nthing halloumi cheese. I was skeptical. It was amazing. The different fat makes the consistency very much more grillable than regular cheese - seriously, you can skewer it or not, but it will hold together and then taste awesome.
posted by amtho at 9:29 PM on June 10, 2015


The morning of the BBQ, take two heads of broccoli and cut them lengthwise to make a bunch of strips with some florets at the top of each. Throw them in a bowl with Caesar salad dressing, mix 'em up, and let 'em sit in the fridge until go time. Grill over medium until done.

Grilled oysters are also awesome. Just toss 'em on the grill until they open. Serve with lime butter.
posted by RakDaddy at 9:39 PM on June 10, 2015 [1 favorite]


Portobello mushrooms, stem removed, this side up with blue cheese layered on top. Grill until blue cheese melted.
posted by piyushnz at 9:44 PM on June 10, 2015 [3 favorites]


Easiest thing ever and it looks great and makes people ooh and aah: watermelon, mint and feta salad.
posted by BlahLaLa at 9:46 PM on June 10, 2015 [1 favorite]


Alton Brown's Grilled Grilled Cheese (YTL)-- good for anyone except vegans.

Or how about AB's Grilled Romaine lettuce?

Grilled Brie or other cheese-- brush oil on it, or not, and throw the wheel on teh cool part of the grill. Should get gooey inside but the rind should keep it together. Crank it up to 11 with honey, nuts, raisins, dried cranberries, that sort of thing. Or something like a berry jam. Any baked brie recipe will do here. You can also wrap the whole lot in a puff pastry (get the real thing, or get a tube of croissants at the supermarket-- same difference here). If you're adding pastry, do it in a pan, and use the grill as an oven, at least until the pasty is firm.
posted by Sunburnt at 10:05 PM on June 10, 2015 [3 favorites]


Ice sculptures.
posted by pantufla_milagrosa at 10:14 PM on June 10, 2015


Watermelon, feta, mint and pomegranate as a salad. Soooo refreshing.

Kimchi. Not as refreshing but it always goes down a treat with bbq meats.
posted by like_neon at 12:27 AM on June 11, 2015 [2 favorites]


Courgette salad with fresh mint, garlic, red chilli, lemon & extra virgin olive oil

We have a spirooli so I usually make it as a raw spaghetti style (not chargrilled) and marinate it in the lemon/olive oil/garlic dressing for half hour or more before serving. Although the traditional way as per link is just as tasty.
posted by Under the Sea at 4:08 AM on June 11, 2015


Vegetable kebabs are always a nice side, particularly for vegetarians. Marinate onions, peppers, cherry tomatoes and mushrooms in your favourite vinaigrette (I like balsamic), pop them onto a skewer and grill for about 10 minutes.
posted by peppermind at 4:31 AM on June 11, 2015 [2 favorites]


We have a fire bowl in the back yard, and bonfires are popular. Bowls of cut-up kielbasa, 1/2 cooked sweet and white potatoes tossed with oil and rosemary, any other roast-ables you can think of. I buy long barbecue forks when I see them at Goodwill. Toast your own sausage & potatoes then add whatever sauce/condiment you like. It's like camping. Marshmallows, too, of course.

If you do hot dogs, learn to make the spiral cut - it creates more tasty edges. And if you make hamburgers, mix in a little worcestershire and panko to make them extra tasty. I like my burger cut in half, in a corn tortilla, with lettuce, avocado and good salsa.

Barbecue is messy. Lots of good napkins/ paper towels. A non-alcoholic beverage that is thirst-quenching, my preference is decaf iced tea sweetened with lemonade. If you plan to entertain outdoors pick up some unbreakable dishes and maybe a spare set of flatware - so much nicer than paper and plastic, and you probably have a dishwasher. I buy enamel ware when I see it at thrift shops, or the dollar store will have cheap dishes and flatware. Don't forget to provide a trash bin, well-labeled bin for recycling bottles/cans, and a container for dirty dishes. A couple units of bug dope will be welcome.
posted by theora55 at 6:05 AM on June 11, 2015 [2 favorites]


If you are doing hot/veggie dogs, take a page from the street vendors and cut 45 degree angle slices all around the dog. Increases the volume that gets crispy and helps to hold more condiments.
posted by buoys in the hood at 6:19 AM on June 11, 2015


I came in to make several of the recommendations that have already been made in this thread so far (grilled corn, fancy punch, etc.), but one I haven't seen yet is: make your own barbecue sauce. Any sauce you make at home is basically guaranteed to be 10 times tastier than anything you can buy at the grocery store. I've copied my recipe below, but there are hundreds of them out there to explore:

2 cups black coffee (I always use decaf)
2 cups Worcestershire sauce
2 cups Ketchup
1 cup apple cider vinegar
1/2 cup brown sugar
1 Tbs plus 1 tsp salt
1 large sweet onion, roughly chopped
6-8 cloves garlic, halved
1 small can (7 or 8 ounces) chipotles in adobo
pat of butter

In a medium saucepan, cook onions in butter 10-15 minutes until good and carmelized. Add garlic and cook another 1-2 minutes until very fragrant. Add remaining ingredients and simmer uncovered for 30-45 minutes, until sauce has thickened somewhat and reduced by about 1/4. Blend until smooth. If you're spice averse, roasted red peppers can replace chipotles for a lamer but tamer version.
posted by saladin at 6:28 AM on June 11, 2015 [11 favorites]


Use a peeler or a mandoline to peel parsnips and sweet potatoes into long, flat ribbons. Fry them. Serve as a side dish or a garnish.
posted by Mchelly at 7:20 AM on June 11, 2015 [1 favorite]


Grilled pizza! I cheat and use store bought dough (freeze then thaw for easier handling), heat your grill, oil your grates, and throw down. I love to do fontina, arugula, and prosciutto (you can also add fig jam). I stretch out the dough, put on the cheese, throw on the grill. When melted, top with arugula and prosciutto. Repeat until blissfully full.
posted by thefang at 7:26 AM on June 11, 2015


Peaches. Peel. Cut in half and remove the pit. Brush with melted butter and sprinkle with sugar. Grill for a couple of minutes on each side. Serve with ice cream or whipped cream.
posted by Green Eyed Monster at 7:29 AM on June 11, 2015


Bug dope and finger food don't go well together. Better anti-bug measure is a constant breeze, which you can invoke by running one or two oscillating fans (but don't send the grill smoke into people's eyes).

Adult fruit salad: cut a big watermelon in half the long way. Scoop most of the flesh out, but leave some pink showing in the scooped-out bowl. Give half the melon scoops to the kids, then peel, chop & mix in whatever fruits look good at the store. Weeping fruits like strawberries/raspberries are fine, as well as pineapple, stone fruits, kiwi or mango (I've snuck in frozen berries, canned mango, and canned peeled grapefruit and nobody complained). Mix well, sprinkle 1/4 - 1 cup sugar (I like it tart so I use none). Pour in a generous glug of dark rum (or vodka, or blackberry cordial) and mix one last time. Let sit in fridge (if it fits) or basement (if cool enough) for at least three hours, then serve.
posted by Jesse the K at 8:06 AM on June 11, 2015 [1 favorite]


A couple of really successful items I've served at BBQs:

Guacamole-Stuffed Peppers with Bacon
Buy mini sweet peppers, slice in half/clean/remove stem, fill with guacamole, sprinkle crumbled bacon on top

Caprese Skewers
Buy marinated mini mozzarella balls, thread on wooden skewer with basil leaves, cherry or grape tomatoes. For extra variety, you can also use marinated artichoke hearts, or hot cherry peppers, or roasted red peppers. Drizzle with balsamic before serving.

Cheesecake-Stuffed Strawberries
Hull strawberries, and remove a cylindrical hunk down the center so you have a strawberry 'shell'. Fill the center with cheesecake filling (8 oz. cream cheese, softened, 1/2 c. powdered sugar, 1 tsp vanilla extract)- use a piping bag and tip if you'd like it to look neater and fancier. Roll top in crushed graham crackers, or sprinkle on top. Make about three times as many of these as you think you'll need.
posted by rachaelfaith at 8:48 AM on June 11, 2015 [5 favorites]


Thirding the watermelon salad. My variant is watermelon + mint + red onion (no feta).

And grilled romaine. So tasty, so simple. You'll never go back to cold romaine again!
posted by kidsleepy at 8:51 AM on June 11, 2015


I do pineapple spears tossed with lots of vanilla and hot pepper flakes, and it gets a better reception than anything else I make.
Grill them until you get some nice marks, and pull them off before they get too dry.
posted by Kreiger at 8:53 AM on June 11, 2015 [4 favorites]


Paella is perfect on a grill: the fire starts out nice and hot then cools slightly as the cooking continues (I should amend to say "charcoal grill"). There are many different variations. You don't need a paella pan, you can do it in a large cast-iron skillet. It's a fancy meal that definitely impresses people!
posted by dellsolace at 10:06 AM on June 11, 2015


Thanks for all the answers! All great, but I marked "best" on many I hadn't considered or heard of before. Hoping more creep in!
posted by agregoli at 11:42 AM on June 11, 2015


Jicama Cucumber Salad
Get 2ish cucumbers peel and seeded cand cubed
Peel the jicama and cube in comparable sizes.
Probably looking for like a 60/40 ratio of cucumber/jicama

Toss with minced jalepeno (as much as you like), lime juice, lime zest and a little salt.

You could use chili powder/cayenne instead of jalepenos.
posted by czytm at 1:41 PM on June 11, 2015 [2 favorites]


I am also in the grilled peaches camp, though I soak mine in bourbon, then dip in butter and sprinkle on brown sugar. Better than you deserve.
posted by Kafkaesque at 4:59 PM on June 11, 2015 [3 favorites]


Stuffed burgers! This gadget is super cool:

STUFZ
posted by Sara_NOT_Sarah at 6:23 AM on June 12, 2015


I've been really into making jamaican jerk kabobs lately (except I like to sub out the potato for pineapple because the potato takes much longer to grill than everything else; and the rice isn't really necessary). It is easy, different, and a total crowd-pleaser among vegetarians and vegans, who often have to rely on sides or veggie burgers/dogs of varying quality.
posted by likeatoaster at 8:11 AM on June 12, 2015 [1 favorite]


Grilled haloumi WITH watermelon.

Slice haloumi into squares. Slice watermelon into slightly larger pieces. They can be triangles or slightly off-shape, it doesn't matter.

Make a dressing out of basil, mint, olive oil, and lemon and a tiny bit of salt.

Put all of the watermelon on a platter in one flat layer.

Grill haloumi on the BBQ. Top each piece of watermelon with a piece of haloumi. Drizzle the dressing over the whole thing so each piece gets some of the deliciousness.

You can make everything ahead and just do the haloumi at the last minute. It only takes a few minutes on the grill.

Crowd goes wild.
posted by barnone at 12:56 PM on June 12, 2015 [2 favorites]


Lose the charcoal and lighter fluid and cook on firewood. Make sure wood is well dry and split into as small sticks as you can (think 1 to 3 inches wide), and it'll probably take around 45-60 minutes to get it lit and burnt down to coals that you can grill meats over. Makes everything taste better, more primal experience, and also you can bake potatoes and onions in the coals at the end.

I like to partially husk corn, leaving on around 2-3 layers, soak for a few hours in light brine, and put that over the flames before the fire has burnt down to coals. The husk will blacken and burn, a bit troublesome to remove, but great flavor. Depending on tolerances for blackened bits, some other veggies can also be seared over the fire before it's burnt down -- things like zuchinni and tomatoes. I always throw on some hot peppers too, makes a killer fire grilled pepper salsa.

(I use a U shape of cinderblocks stacked 2 blocks tall with an old oven grate topped with an old circular grill grate for my fire grill. If the coals get too low to reach the top, the circular grate can be moved down to rest on top of the coals.)
posted by joeyh at 8:30 PM on June 12, 2015


We lean towards traditional cookout foods, but we make everything from scratch. My wife makes hotdog and hamburger buns, and I will hand-grind meat for burgers. I also recently made all the condiments from scratch (homemade ketchup, mustard, and relish). Other condiments that require more time (pickle spears, sauerkraut, etc.) I'll make well in advance if I think of it.

Only thing we haven't really done yet is make our own sausages, but that's more because I haven't bought a sausage stuffer yet...
posted by backseatpilot at 2:40 PM on June 15, 2015


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