As A Professional Cook, These Are 7 Things I'd Volunteer To Bring To A Cookout, And 4 I'd Avoid
Hi! I'm Chef Meg
With a degree from the Cambridge School of Culinary Arts and experience in professional kitchens, from an upscale resort to a Neapolitan pizzeria and a French bistro, I know a few things about making food that people will love and cooking for a crowd. Here's my advice for what to bring to your next cookout/barbecue, a mix of updated classics and fresh takes. My only party rule: never to show up to the function empty-handed.
What I'm bringing to the party:
Always about minimal effort, maximal impact.
1.Ice
If there's one thing I have learned in restaurants, it's this: more ice is always a good idea. Pulling up with ice in hand means starting the party off right. It's a simple way to make the party run smoother.
2.Brisket
Briskets and other braising meats are ideal for a potluck because the cooking can happen a day ahead and is mostly hands-off. I'll pour some Guinness into the pan with the meat before covering it in foil just to add that extra something (as you will learn from this list, my culinary tastes can be... extra). Brisket is delicious served solo with a smokey barbecue sauce or on a roll.
3.Succotash
The North American corn stew, Succotash (as I grew up calling it) or "Msickquatash" (the Narragansett word for broken bits/corn), showcases native corn at its peak (where I am in the world) in the late summer months. Though the dish can include dried fish or salt pork, Succotash can be made vegan for a lovely plant-based cookout side dish.
4.Potato Salad with Sauce Gribiche
My version is similar to a typical potato salad, except instead of plain mayonnaise, I use Sauce Gribiche: a thick, emulsified sauce with hard-cooked eggs, dijon mustard, loads of fresh herbs (tarragon, parsley, chives, etc), briny capers, Cornichons, shallot, lemon, and oil. I toss some small, boiled potatoes (skin on) with this sauce and serve it with fresh chives on top. People ask me what's in the secret sauce every time I serve it. So, so good.
5.Hugo
Not the 2011 children's film starring Asa Butterfield, silly, the cocktail! The Italian version of a St. Germain Spritz is my favorite summer drink right now. Lighter and more herbaceous than an Aperol Spritz, this drink with Elderflower liqueur is perfect for an afternoon soirée, I mean, cookout. I know this isn't a typical barbecue drink, but you invited a chef to the cookout, of course, I'm bringing my own special cocktail. When making spritzes, I always use the same ratio of 3:2:1: three parts sparkling wine, two parts liqueur/amaro, and one part soda water. Serve it over ice and enjoy!
6.Clambake Packets
If I want to trick people into thinking I did a lot of work for a party, I build clambake foil packets at home and steal some space on the grill when I arrive. I load up cleaned clams or shrimp (or whatever seafood tickles my fancy) with butter, aromatics, and seasoning onto some pieces of parchment paper and fold them up into parcels. This is my rustic version of a french oven-poaching technique called "en papillote." Julia would be proud.
Then, I wrap the parchment in aluminum foil, like swaddling a little shellfish baby, and put it in the fridge for when I'm ready. Once I'm at the party, I can pop those parcels on the grill for about ten minutes and voilà! Who knew clambakes could be so low maintenance? Not that I've ever been to one... do those still exist? Anyways, onto dessert!
7.Crostata with local fruit
An easy-going hand-built pie with homemade all-butter pie dough will impress guests and hosts, without any special equipment or trays needed. With the right flaky dough recipe and fresh fruit (when available), the queen of the dessert table is crowned. Everyone loves "in-season" menu items.
What I'm passing on:
It's not personal.
8.Anything fried
The key to great fried food is getting it fresh out of the fryer. People eat at a cookout at their leisure, so I wouldn't bother making fried food that inevitably wilts at the grazing table waiting to be picked up. Leave the frying for the post-shin-dig drive-thru run.
9.Anything on a brioche bun
I understand the appeal of a pillowy bun with a shiny exterior. But, as someone who worked at a burger joint, I can attest to the impracticability of a brioche roll for a sandwich. Brioche is too sweet, too messy, and too delicate. My favorite breads for hot sandwiches (e.g., burgers or pulled pork) are Portuguese rolls (Papo Secos), Ciabatta, or a homemade dinner roll.
10.Leafy Green Salad
Few things are more disappointing at a dinner party than a salad with wilted greens. A salad with a hearty green (like kale, savoy cabbage, or radicchio) works best for a barbecue, or ditch the greens altogether for a fruit-forward salad like this grapefruit salad with Thai Curried Coconut dressing.
11.Pungent food - dishes with a ton of garlic and onion
As much as I love an allium-forward dish, I avoid them for social events where there will be a lot of chatting and getting to know people. Worrying about potent breath is not something I want to subject people to when they try my food at a cookout. I'll save the 40-clove Garlic Chicken for my next night in.
And Bon Appetít, that is my list! A little unconventional, but what do you think of my choices? And, what are you bringing to your next barbecue?
