Andrew Zimmern’s Top Tips and Recipes for a Perfect Summer BBQ
Summer has arrived, bringing a wave of excitement! To celebrate the start of barbecue season, culinary legend Andrew Zimmern — host of Tastemade’s Grill Week from June 30th to July 4th — has shared his top tips for outdoor summer entertaining, along with his favorite recipes in an interview with Us.
Before sending out invitations and firing up the grill, take note of the chef’s helpful advice to ensure your gathering is a sizzling success. “You’re not just hosting any BBQ,” the James Beard Award winner remarked. “You’re curating an outdoor celebration filled with smoke, sunshine, and social charm.”
Zimmern has the insights you need — whether it’s how to arrange tables and chairs for optimal comfort, or his absolute must-try chicken and sauce recipes that are sure to wow your guests.
Continue reading for the restaurateur’s indispensable tips to throw an “elite-level summer BBQ.” Enjoy!
Shade & Seating: The New Essentials
No one will remember the brisket if they end up with sunstroke. Consider renting a sailcloth tent, setting up a tarp, or investing in some stylish white umbrellas. Sprinkle low lounge seating and cocktail tables around your space. Avoid using a lone picnic table as if it were the final out at Little League. Guests mingle better when they’re not overheated.
Serve Like a True Roman
Skip serving the entire meal at once like a traditional potluck. Start with appetizers like oysters, melon with prosciutto, or grilled peaches with goat cheese. Gradually introduce the main dishes and end with something memorable, like my banana pudding. Staggered service leads to continued enjoyment.
Cocktail Hour Should Last Indefinitely
Prepare batch cocktails. A refreshing big-batch Paloma made with mezcal and fresh grapefruit is sure to impress, but also include a low-ABV option like a spritz bar featuring seasonal fruits and herbs (think thyme and strawberries for BBQ perfection). Don’t forget hydration; ensure a variety of non-alcoholic options and plenty of water.
Set the Mood with Light, Not Fire
As the sun sets, enhance the atmosphere with fairy lights in trees, hurricane lanterns on tables, and candles of varying heights. Avoid using tiki torches; they aren’t suitable for elegant gatherings. Good mood lighting can cover many imperfections.
Delegate Tasks
Your BBQ is more than just a cookout; it’s a display of your hosting prowess. Allow neighbors to handle the burgers. You want to create a Le Jardin de Feu vibe. The biggest mistake when hosting an outdoor gathering is taking everything on yourself. This traps novice hosts in their own kitchen. Have someone responsible for drinks, another for dessert, or prep a pie yourself in advance; when guests arrive, you should be enjoying their company, not stuck by the grill. I recommend preparing a few finger foods ahead of time, then serving the main meal. Most items should be ready in advance, except perhaps taking the BBQ off the grill when guests arrive; they’ll still be warm when served or you can keep them in an oven set to 125-150 degrees.
Be the Grill Master Yourself
While the award-winning chef welcomes guests to bring the burgers, there’s one thing he always prepares himself. “The BBQ chicken [recipe below] is my absolute favorite,” he shares. “It takes me back to the annual Amagansett Firemen’s fundraiser my mom would bring us to every August during my childhood. The smokiness and char pair beautifully with chicken, and this recipe delivers that promise. It’s easy to prepare ahead, and tastes just as delicious warm or cold. Perfect for summer when cooking and entertaining should be a breeze. I devour this chicken every time I prepare it, and my guests do too—there are never leftovers.” The key, Zimmern emphasizes, is to cook the chicken quarters over indirect heat with ample smoke before finishing them over the coals until they are crispy. Glaze the chicken just before removing it from the grill to avoid burning the sauce.
INGREDIENTS
For the Barbecue Chicken:
2 quarts water
2/3 cup salt
5 chicken leg quarters
Salt
Pepper
Vegetable Oil
Applewood chips, soaked in water
Barbecue sauce
For the Sauce:
3 cups cider vinegar
3 tbsp molasses
2 tbsp dark corn syrup
1 cup Heinz chile sauce
1/3 cup brown sugar
2 tsp kosher salt
2 tbsp Crystal hot sauce
2 tbsp Worcestershire sauce
2 tsp red chile flakes, or more to taste
1 tsp ground black pepper
INSTRUCTIONS
1. In a large stockpot, mix the water, sugar, and salt. Whisk until fully dissolved. Add chicken leg quarters, adding more water if necessary to ensure they’re submerged. Refrigerate overnight.
2. Two hours before grilling, remove chicken from brine and place on a baking sheet fitted with a wire rack. Return to the fridge to dry on the rack.
3. Prepare a charcoal grill for indirect cooking. Light a chimney full of charcoal and allow it to burn until the tops turn white. Transfer the coals to one side of the kettle grill. Clean and oil the grate.
4. Season chicken with salt and pepper, lightly brushing tops with vegetable oil. Arrange on the grill with the leg end furthest from the heat. Scatter a handful of soaked wood chips over the coals. Cover the grill with the lid and close the top vent. Cook for 30 to 45 minutes until well-browned.
5. While the chicken cooks, ignite another half-full chimney of charcoal. After about 45 minutes, add the extra charcoal to the hot side of the grill. Cover with the lid and open the top vent. Once the heat surpasses 400 degrees, move the chicken to cook directly over the coals. Grill for another 10 minutes, flipping as needed to prevent flare-ups. Apply barbecue sauce and cook for an additional minute to set the sauce. Transfer chicken to a platter and let rest for at least 5 minutes. Serve, passing more barbecue sauce at the table.
Don’t forget to explore more of Zimmern’s barbecue classics for your gathering. For cocktail hour, try his Charred Eggplant Salad with Pita and Shrimp Remoulade. As main course highlights, consider the Pineapple Glazed Baby Back Ribs, Grilled Onion Salad, Grilled Little Gem Salad, and Chopped Cole Slaw. To finish off the meal, delight guests with Banana Pudding with Swiss Meringue!
