Hosting

Hosting a Backyard BBQ

Timing Your Backyard BBQ Like a Pro

We've all been there: you roll up to the cookout, everyone's hungry, and the grill master is still lighting the charcoal while the potato salad sweats in the sun. Suddenly, you're eating brownies off a paper towel while the ribs are still hours from done.

Let's fix that.

Whether you're hosting a few friends or the whole block, timing your backyard BBQ is the difference between chaos and a legendary cookout. Here's how to plan it right—from defrost to dinner bell.

No more eating dessert before the ribs.

Your Backyard BBQ Timing Blueprint

Here's a simple BBQ timeline to help keep things moving and your guests well-fed (in the right order).

24–48 Hours Before

Thaw your meat in the fridge. This is crucial. A frozen brisket won't cook itself.

Brisket or pork butt: 36–48 hrs
Ribs or whole chickens: 24–36 hrs
Steaks or burgers: 12–24 hrs

6 Hours Before Guests Arrive

Prep your proteins (season, marinate, rub).
Double-check fuel: charcoal, wood chunks, fire starters.
Chop sides like slaw, salad, or mac n' cheese.
Set out your gear: cutting boards, trays, thermometers, etc.

4 Hours Before

Light your grill or smoker if doing low & slow cuts like ribs, pork butt, or brisket.
Place meat on early to give yourself wiggle room.
Start a cooler for drinks and let guests know when to arrive.

1.5–2 Hours Before

Fire up the griddle or hot side of the grill if cooking burgers, sausages, or chicken wings.
Prep your vegetables, grill fruit, or warm sides like baked beans.

30 Minutes Before

Start warming tortillas, buns, sauces, and sides.
Set out utensils, condiments, and plates.

Party Time 🎉

Pull meat when ready and let it rest.
Serve in rounds—snacks, then mains, then dessert.
Keep it casual and flexible—but don't start the cake until the grill cools down.

Cheat Sheet: Thawing Time by Meat Type

Meat Cut	Fridge Thaw Time	Quick Tip
Brisket (10–12 lb)	36–48 hours	Place on tray to catch drips
Pork Shoulder	36–48 hours	Rub the night before
Baby Back Ribs	24–36 hours	Remove silver skin ahead of time
Whole Chicken	24–36 hours	Pat dry before seasoning
Steaks (1 inch thick)	12–24 hours	Bring to room temp before grilling
Ground Beef	12–18 hours	Season just before cooking

Cheat Sheet: Cooking Time by Protein

Protein	Grill Temp (°F)	Cook Time Estimate	Target Internal Temp (°F)
Baby Back Ribs	250–275	4–6 hours	195–203 (for tenderness)
Pork Shoulder	225–250	1.5–2 hrs/lb	200–205 (pull-apart)
Brisket	225–250	1–1.5 hrs/lb	203–210 (probe tender)
Chicken Quarters	350–375	35–45 minutes	175–180 (thigh/dark meat)
Whole Chicken	325–375	1–1.5 hours (varies)	165 (breast) / 175 (thigh)
Burgers (1/3 lb)	400–450	5–6 minutes per side	160 (ground beef)
Sausages	350–375	15–20 minutes total	160 (pork or beef)
Steak (1.5 inches thick)	500+	3–5 minutes per side	130–135 (medium-rare)

Pro Tips for Flawless Timing

Start early—you can hold meat in foil or butcher paper in a warm cooler for hours.
Use thermometers, not guesswork. Target doneness matters more than minutes.
Stagger your cooks: smoke first, grill second, sides last.
Have snacks ready: chips, dips, grilled veggies, or sausage bites keep hangry guests happy.
Keep dessert chilled until the end—no one wants melted banana pudding at 3 p.m.

Grills Built for Better Timing

Char-Griller offset smokers, dual fuel grills and griddles are designed for multitasking and crowd control.

Offset Smokers: Smoke ribs or pork while leaving space for appetizers or wings on the main grate.
Flat Iron® Griddles: Handle bacon, eggs, sliders, or tortillas without skipping a beat.
Barrel Grills: Plenty of space for zone cooking with Char-Griller Lump Charcoal and wood chunks for true flavor layering.
Dual Fuel Grills: Provide long smoking opportunities for meats and quick grilling capabilities for everything else.

A man using long metal tongs turns hot dogs cooking in a Char-Griller barrel grill. Also cooking are chicken breasts, asparagus spears, chicken wings, cheeseburgers, whole bell peppers, large chunks of zucchini and yellow squash, and in-husk corn on the cob.

A dual fuel Char-Griller grill sits open on a paved patio in front of a stone wall that divides the patio from a beautiful lawn and landscaping. On the grill are cheeseburgers, meat and veg skewers, large sausages, and a cast iron skillet full of mac and cheese. Buns and potato spears fill the warming racks. A man's leg and arm can be seen nearly out of shot as he monitors the cooking food.

An open Char-Griller barrel grill with side fire box sits open on an outdoor patio in front of a stone path and landscaped lawn and bushes. Smoke rises from the grill as a brisket and 4 racks of ribs finish smoking. Corn on the cob and chicken quarters roast on the warming rack.

How Much to Grill

When planning what to grill, think about variety and volume. A good rule of thumb is ½ pound of meat per adult and ¼ pound per child. That means a 10-pound pork shoulder can easily feed 20 hungry guests, while a brisket in the 12–14 lb range covers 20–25 portions. Add in a few racks of ribs (one rack serves 2–3 people), and you've got a crowd–pleasing variety.

For sides and snacks, overestimate slightly—people graze! But for meats, plan just enough to impress without overload. Pro tip: always have a little extra on hand for late arrivals or second helpings.

Protein	Serving Size per Person	Feeds (per 5 lbs or unit listed)	Suggested Internal Temp (°F)
Pork Shoulder	1/3 - 1/2 lb	10-15 people	195-205
Brisket	1/2 lb	10 people	195-205
Ribs (Baby Back)	1/2 rack	5-6 people	190-203
Chicken Quarters	1 quarter	4 people	175
Burgers (1/4 lb each)	1 burger	20 people	160
Hot Dogs	1-2 hot dogs	10-12 people	160

What to Grill

One of the best ways to have a killer spread is to use seasonally ripe produce. Seasonal fruits and vegetables are harvested at their peak ripeness, which means they're naturally more flavorful, juicy, and vibrant. Grilling enhances those flavors with a slight char and caramelization, think sweet corn in summer or juicy stone fruits like peaches and plums.

Pair seasonal produce with your protein. Grilled peaches go great with pork. Summer corn brings out the best in burgers. Roasted root vegetables are perfect for fall roasts. Timing your menu to the season makes every bite count.

Flames kiss burgers as they cook on a grill. The burgers already have sear marks on the top side. Behind the burgers are skewers packed with bell pepper chunks, mushrooms, purple onion chunks, and whole cherry tomatoes. Blurry sausages can just be seen in the far back of the grill.

A cast iron skillet full of roasted vegetables and sausage sitting on a wooden board on a darker wood table. Around the skillet are whole and raw ingredients: apples, rosemary, purple cabbage, yellow onion, and russet potatoes. A butcher's knife and a pair of metal tongs complete the picture.

Seared steaks on a grill. The steaks have beautiful sear marks and are topped with sprigs of fresh rosemary and whole pink peppercorns. Blurred out behind the steaks are skewers of leeks and whole purple onions.

Get Creative

If you're hosting a BBQ for a holiday, you have the best opportunity to try fun and creative recipes. Here are some of our ideas to celebrate your holiday with fun recipes.

Easter Roundup

Mother's Day Recipe Ideas

National Charcoal Day Recipes

How to Grill Out for a Great 4th of July

Spooky Good Halloween Recipe Round Up

Thanksgiving Guide

No matter the time of year, there's always a reason to fire up the grill. By aligning your menu, and decor with the season, you create cookouts that feel intentional, festive, and memorable. From summer smoky classics to fall's cozy, fire-kissed flavors, a seasonal BBQ keeps things fresh and fun. Whether you're celebrating a holiday or just the weekend, let the calendar inspire your next backyard feast, and make every season a reason to grill.

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