10 Tips For Hosting The Perfect End-Of-Summer Cookout

With fireworks and family trips winding down, many of us will pass the dog days of summer planning one final backyard bash. A different event than the summer-kick-off party, which is often overproduced after a long winter pinning recipes and tablescapes on social media, the end-of-summer cookout is more relaxed and much lower key. But that doesn't mean things can't be tasty, fun, and successful.

As a party girl and frequent entertainer who also works in the catering industry, I've learned a thing or two about putting together a late summer wingding. I know to keep the guest list loose, the menu simple, the vibe relaxed, and the expectations realistic. A dinner party to impress Ina Garten is not the goal here (unless you happen to hobnob in the Hamptons), but you can still wow your guests with memorable food and drink. I've also learned from trial and error how to work with (and around) the weather, since temps typically soar at this time of year and can make things difficult. Drawing from both personal and professional experience with outdoor entertaining, I've compiled this list of 10 tips for hosting the perfect end-of-summer cookout.

Mental scars from catering mishaps and years of fly-by-the-seat-of-my-pants parties have taught me this lesson the hard way. Even if you're just having a few neighbors over to cook hot dogs on the grill, a successful gathering starts with a master list and at least a few days of prep. Whether your invitation was a formal Evite or a casual text blast, have a rough total of expected guests and write down what needs to be done. I like to sort these tasks under headings such as asap, day before, and day of. I also like to create a more detailed day-of timeline to reduce last-minute stress.

Next, take a virtual walk through your party and jot down your thoughts. Zone out the space and decide where you'll put the bar and serving tables, where you expect people to eat, and where you'll place garbage and recycling containers. Jot down anything you need to borrow (chairs, coolers, serving dishes, etc.) and get these things in your space sooner rather than later. They will help you see the big picture and make adjustments.

Have separate lists for work to be done (mow the lawn, hose down the patio furniture, deadhead the daisies ... ) and items to be purchased (food, drink, tableware, decorations ... ). And definitely keep grilling safety in mind as you decide where to set up an outdoor cooking area to allow for socializing without smoking guests out.

In the course of my catering duties, I cringe every time we bring good food into a quiet space with zero ambiance. Lighting, music, and decorations are just as important as food and drink, if not more. Guests will remember feeling comfortable and having a good time in your yard more than your copycat Texas Roadhouse ranch dressing, so prioritize aesthetics and set a good vibe.

Unlike selecting music for a dinner party –- an event arguably best served by instrumental background grooves –- an end-of-summer cookout thrives with a sing-along soundtrack custom made for your guests. Think about the ages and musical preferences of attendees and mix up a mess of lively (but not obnoxious) bangers to keep the party going. Create a list that's as long as you expect the party to be, and don't be afraid to follow Harry Styles with REO Speedwagon.

Another top consideration for every event I plan is lighting. If you think there's a chance the festivities will roll on after sunset, plan accordingly. No one's gonna chill under a 300-watt security light that keeps turning on and off. String fairy bulbs or solar lanterns around the yard and plant some tiki torches. Top your tables with whimsicle mason jar candles or fresh flowers, even if it's just a few hydrangeas from the garden. Use red, white, and blue tablecloths if it's Labor Day, or choose a color scheme that speaks to the occasion. These are the details that create memorable summer nights.

I can't emphasize enough how important it is to serve something in your wheelhouse when you're having a party. If you're on your phone an hour before guests arrive asking Siri how long you should smoke a brisket per pound, things are not gonna go well. Look to your past successes and signature dishes to create a menu. If your heart's set on trying something new, do a practice run a few days before to work out the kinks.

In my opinion, the best outdoor party menus center on a main that smells great on the grill, has a forgiving cook time, and pairs well with most sides. Marinated chicken breasts, sausages, and precooked ribs are hard to screw up, even for beginners who have yet to master the grill. And they can be prepared in batches to accommodate a fluctuating crowd flow. Steaks, burgers, fish, and pork, which require precise cooking temperatures, should be left to more advanced outdoor cooks.

If you're not assigning the sides and desserts to your friends and family (and I really think you should), stick to recipes that are tried and true. Or make one sure-winner and take one gamble. If there will be kids at the party, plan at least one side that is likely to make them happy, and keep it simple. A make-ahead, three-ingredient baked mac and cheese casserole will be appreciated more than anything you fuss over and try to make fancy.

If you're new to outdoor entertaining, you can avoid common food safety mistakes by putting summer-friendly dishes on the menu. As a general rule, refrigerated food should be left out no more than one hour in temperatures that exceed 90 degrees Fahrenheit – especially if your dishes contain dairy and meat ingredients. When the weather is hot and you'll be serving food outdoors, choose vinegar-based sides, dips, and salads over sour cream or mayo-based dishes. A miracle substance and pantry staple, vinegar is not just the key to disinfecting food prep surfaces, it's the key to safer hot weather cookouts. Pickled cucumbers, German potato salad, and a vinegar-based slaw are far less risky than onion dip, deviled eggs, and Caesar salad.

When planning dessert, skip anything with ice cream or whipped cream unless you're committed to making it work. In the service industry, we put ice in buffet or foil pans and set cold dishes on top when temps are high. We also transport and hold food in foam insulated boxes that keep dishes hot or cold for at least four hours. If you plan to entertain frequently, have limited refrigerator space, or are dead set on making old fashioned potato salad, you might pick up something similar at your local box store or restaurant depot. Serve heat-sensitive sides in small batches and hold the rest in a refrigerator until bowls or platters need replenishing.

While it's tempting to clear off a counter and set the bar up in your kitchen where you'll be coming and going all day, I find the best cookouts feature drink stations that are located away from central command. Guests don't feel like they're in your workspace (or that they're hitting the bar too often), and it's okay if things get a little messy.

A fold-up party table covered with a summery tablecloth, like this colorful lemon pattern from Martha Stewart, provides a festive foundation for a help-yourself bar. Set it up on a porch or under a tree or tent to keep the station cool, and top it with everything partygoers need to stay hydrated. When providing alcohol in hot weather, I typically feature clear spirits like vodka, rum, tequila, and white wine or prosecco, but the selection should be dictated by host and guest preferences. Consider making a pitcher of Margaritas, Sangria, or Mojitos – cocktails that are all perfect to batch for summer – and provide a variety of juices and seltzers as mixers. Have Sharpies on hand to keep plastic glasses straight and charms to identify wine glasses and breakable drinkware.

Coolers filled and labeled with beer, seltzer, and soft drinks can be tucked under the table or lined up in the vicinity to keep things concentrated. Plan to pick up bags of ice three to four hours before your event starts, and have a few coolers set aside to hold backup ice for drinks and late-day replenishment.

Letting guests bring a dish to share can significantly reduce the cost and prep time for a backyard wingding, but telling people to bring 'whatever' can leave you with eight tubs of store bought hummus and zero cookies. Let anyone who offers to bring something know how many guests you expect, what you're making, and what contribution would be helpful (appetizer, side, drinks, etc.). Nothing irks a party host more than someone who brings a buffalo chicken wing appetizer when that's what she/he's making for dinner.

When catering an event, we plan for about 5 ounces of salad per person. This can be used as a rough guide for home entertaining, as well. For a party of around 50 people, three large salads is usually enough, but do the math and adjust accordingly. Once that quota is reached, task someone to bring fruit, a handful of folks to bring dessert, and only people you know who will arrive early with appetizer duty. I've learned from experience which friends and family members will show up during dinner with an appetizer that would have been great two hours ago. And I let them bring dessert.

Have a surface area in a room that will not be used by partygoers to hold desserts that do not need to be cold, as well as hostess gifts and backup chips, etc. And keep some fridge space open for surprises because there will be some no matter how organized you are.

To keep your kitchen cool (in more ways than one), aim for a same-day prep plan that's relatively oven-free. It's okay to have a couple of hot sides to go with whatever you're cooking on the grill, but opt for dishes that can be heated up before guests arrive and served at room temperature. Party potatoes, pasta bakes, and cornbread casseroles don't need to be piping hot to hit the spot and can be prepared well ahead of your event. I also recommend you avoid making (and discourage guests from bringing) anything that requires frequent oven opening to check for doneness. Although I believe spanakopita is a lovely appetizer and a Greek food everyone should try, phyllo dough can be persnickety and requires more oven-gazing than you can provide at an end-of-summer cookout.

If something you're serving needs to be consumed hot, use a grill, crock pot, or microwave to do the work. These appliances give off less heat and are less likely to have you sweating through your apron. Using fans, screen doors, and windows to keep the air flow moving, turning the blinds down to block direct sunlight, and keeping can lights off are all effective ways to keep your kitchen cool in summer.

If guests are given a choice between a steamy backyard and an air conditioned house, many of them are going to choose the latter. Unless you have older folks at the party or someone with heat vulnerability, consider turning off the air conditioning and opening everything up. I know that sounds like the stuff of nightmares in late summer, but you'll thank me for this one when the party stays outside.

Encourage guests to hang in the yard, patio, driveway, or alley by providing shade, having a couple of water stations, and offering plenty of places for people to sit and eat. If weather permits, I strongly suggest setting your buffet up for smooth serving by locating it outside as close to the house as possible. If it's way too hot or logistically difficult, put everything out on your island or table so no one can sit down and eat inside. Turn the music off in the house, and make it clear you're headed out to enjoy the evening when you make your own plate.

Place garbage and recycling containers strategically near eating areas so people won't come in with their plates. Locate rubber tubs or storage containers outside for non-disposable flatware, dishes, glasses, and serving platters. Position some fans to keep the air moving and the bugs away. If possible, throw a TV outside if there's a sporting event that guests will want to watch.

I grew up in a Midwestern blue collar neighborhood where the garage was always a part of the party. Not only is it shady and sheltering should you happen to expect rain, it also has electric supply for crockpots, speaker systems, string lights, and televisions. Most of our party stuff (tables, camping chairs, coolers, etc.) is stored out there anyway, and despite being well aware of the hidden costs of keeping a refrigerator in the garage, we have a crusty old GE in one corner that chills beer and soda like a champ.

Any time I have something in the yard, I include the garage in my grand plan. It spreads the party out and gives people a change of scene. Even if I'm having a more upscale cookout, I treat the garage like a dive bar after-party. If yours is adjacent to the yard, or even better, the kitchen, don't avoid it. Open it up. Put cars in the street, hose off the floor, and use the space for secondary seating, party games, bar set up, cooler arrangement, etc. Cover bikes and junk with duct taped dollar store table cloths if mess is an issue. Throw some Christmas lights around the perimeter and keep it loose. I promise it'll be a hit.

In my trial and error period as a party hostess, I could not give up any control. I planned and shopped, made all the food, set everything up, and refused help of any kind. I also collapsed with exhaustion as soon as the party got going. I've since found that guests have a better time when they're allowed to contribute and I can enjoy the occasion a little more when I've got some support.

If the budget is tight or you don't feel comfortable supplying booze, it's okay to tell everyone the party is BYOB. Let friends and family members bring dishes (again, with regulation), and give trusted attendees some general tasks like monitoring coolers, serving bowls, garbage cans, and water dispensers. And by all means, let guests with experience help you out in the kitchen. When someone who said they'd bring a side dish shows up with a grocery bag full of fruit that needs to be peeled and sliced, let the party faux pas slide and have a friend or relative who knows how to cut a watermelon take the task off your plate. 

In catering, we've learned to expect surprises and we do our best to handle them with calm and grace. The same rules apply to backyard entertaining. Keep the mood light and go with the flow once the party is underway. Your end-of-summer cookout will only be perfect if you have a good time yourself.