I have seriously overstretched with a barbecue and I am panicking.

[Theresip]

I decided to have a barbecue next weekend because I’ve got my garden looking the way I want it and I do enjoy hosting. I’ve been inviting people for the last couple of weeks or so. I thought I’d invited around 10 people but I haven’t. I’ve invited almost 20. I’ve only just counted them up and now I am seriously panicking.

I’m not a particularly good cook, never mind on a barbecue. How on earth can I do 20 burgers and sausages and time it so people aren’t sitting starving? It’s a charcoal barbecue so putting more charcoal on after one batch would mean some people waiting another 40 minutes whilst the coals cook and I cook again?? What can I do?

And also, my garden isn’t tiny, but it’s not particularly big. I have a garden sofa and stools that could fit around six people near the kitchen door, and then on the upper decking I’ve got a high dining table that would seat another six. I do have additional small stools but they’re too little for the high table and it would be very squashed round the other table because it’s right in front of the kitchen where everyone will be getting their drinks.

Any advice gratefully received. I have never hosted for this number.

Good luck tomorrow OP. It's been such a thread.

I'm invited to a bbq tomorrow but its not half as exciting as yours (i was hopeful but whatever)

Please do the gammon purely because I'm taking gammon tomorrow, but that is only incase there isn't any men to BBQ and they are all sat away drinking beer, or god forbid, wine!

You got this.

Have you done your big shop yet? Night before something like this…im in a cleaning frenzy!

Yeah, upset is something quite different.

As is people trying to reassure you that some blokes might jump in to help compared to saying a man must BBQ.

Which is strange as hardly anyone would notice if a house full of people is dirty... If anyone even goes inside. And more pressing concerns... Have you ironed the napkins yet? 😱

If anyone even goes inside.

Most people will use the toilet at some point surely, which usually requires going inside and passing through or by other rooms to get there.

Thank you - it’s next Saturday. I hope you have a lovely time at yours.

No, it’s not until next Saturday. I did have a few friends over for a barbecue last night and get went over well. A lot less people though.

Okay.

You want to cook the sausages in the oven the night before not the day of. Then put them on the grill to warm through and serve first on buns. Then, Cook your burgers on the grill and do it in staged and make sure you have a covered container to put the burgers in while the others cook. Additionally if you're making your salads like pasta salad and potato salad do them the night before. I can give you my recipes if you like ?

I guarantee not everyone will sit down at the same time. I gave hosted loads of parties and often the seats and tables go unused. People will be milling about and chatting, getting more drinks etc. No one sits down for very long.

I would love them! Thank you.

Here you go :
Potato Salad :
1 kg salad potatoes (Charlotte or Jersey Royals )
150–170 g chopped dill pickles (or 3–4 gherkins)
230–240 g mayonnaise (about ¾ of a 300 g jar)
1 tablespoon Dijon mustard
35–40 g finely chopped red onion (¼ of a medium onion)
1 tablespoon apple cider vinegar or white wine vinegar
Salt and freshly ground black pepper, to taste
Fresh dill, chopped, for garnish
Black olives, chopped (optional)

Boil the potatoes until they are cooked through. Rinse in cold water and set aside to cool completely. They will continue to cook after taking out of the boiling water so don't over cook.

In a bowl mix the Dijon Mustard, Vinegar and Mayo - you can add more mustard and vinegar to your taste. Salt and pepper to taste. Allow it to sit in the fridge while your potatoes are cooling. Taste it and adjust anything prior to mixing the salad. You can add some of the pickle brine for extra tang.

Once potatoes are cool mix in the dill pickles and the dressing for the salad. Put back in the fridge and chill overnight for all the flavours to come together.

I make this for 10 people and generally have leftovers. Depending on how many sides you're making I would keep the recipe as is or double it.

Pasta Salad
500 g fusilli tricolour pasta
150 g mayonnaise
100 g soured cream
2 tbsp Dijon mustard
2 tbsp white wine vinegar
1 small red onion, finely chopped
3 sticks celery, finely chopped
1 bunch fresh dill, finely chopped
1 bunch fresh chives, finely chopped
1 tsp sea salt
½ tsp black pepper
1 tsp garlic powder
Olive oil (for coating the pasta)
Crumbled Feta Cheese ( optional)

Cook the pasta until it's tender. Drain and cool - do not rinse.

Make the dressing - mix the mayo, soured cream, Dijon mustard, white wine vinegar, sea salt, black pepper and garlic powder until smooth. Chill in the fridge while the pasta cools. Taste it before adding to the pasta and adjust as necessary. Add the dressing to the mixed veg.

Once cooled combine the pasta, and the dressing with the veg and crumbled Feta if you're adding it. Put it in a container and chill over night. Pour a small amount of olive oil over the mixed pasta salad for gloss.

Thank you very much! I am going to make both.

Thanks I forgot to add on the potato salad I chop the potatoes in half. It's a chunky salad.

Don’t panic all is not lost. You can get the bbq started before peoples arrival and keep sausages burgers etc warm in the oven or if needed you can even cook stuff in the oven if you needed to, seating is always an issue as most people don’t have 20plus chairs. May I suggest picnic blankets for people to sit on , not everyone will be sitting at the same time anyways. Prep all salads picky bits you can before kick off and get a big bucket or two of ice and chuck bottles and cans in those outside so people won’t always have to go inside to get another drink so you won’t get the bottleneck effect by the doors. Paper plates help with clear ups and a big bin or recycle bin to hand for empty bottles and cans will also help keep things in check.