So I have been bit by the BBQ bug. Last week I had family over for a Memorial Day BBQ. The menu consisted of hot dogs, sausages, burgers, chicken breast (which was AMAZING), pasta salad with peppers, onions, cucumbers, and asparagus (which people didn’t know was made of wheat pasta), and corn on the cob. I had so much fun that I had to do it again this weekend, although on a much smaller scale, with me and my daughter. We dined on more corn on the cob, BBQ pork, and shrimp with peppers and onions.

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I think the reason I had to BBQ again was because of a few lessons learned. They all boil down to one tip.

1. Start early.

It sounds like a no brainier, I know. I tend to have a plan in my head, but not execute it until the midnight hour. This has caused me to be a bit more frantic than I’d like. Planning ahead gives to time to work out all the logistics; items you need outside, what to serve the cooked food in and how to keep it warm. The lists can go on and on, but starting early lets you figure all that out before the guests arrive and allows you to enjoy more of your shindig.

By planning early you can have most of the food prepared, or at least the first wave. With most of the food prepared guests are able to self-serve and you have time to replenish without guests hovering like vultures around the grill.

In the end it’s all about having fun, for the guests and for you as well. If you’re not having a good time, what’s the point?