Chef Andrew Zimmern Shares Top Barbecue Dishes and Summer Entertaining Tips

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Summer has arrived, and everything is just peachy! To celebrate the start of grilling season, renowned culinary expert Andrew Zimmern will be hosting Tastemade’s Grill Week from June 30th to July 4th. In honor of this, he has generously shared his top outdoor entertaining tips and favorite summer recipes with us.

Before you distribute invitations and light up the barbecue, take a moment to note down the chef’s valuable suggestions to make sure your gathering turns into a resounding success. “Your BBQ isn’t just any ordinary one,” emphasized the James Beard Award winner. “It’s about orchestrating an outdoor concert of smoky melodies, sunshine, and lively camaraderie.

Zimmern seems to know it all – from skillfully arranging seating to avoid a crowded feel in your business, to his exceptional chicken and sauce recipes that are sure to astonish any guest.

Continue browsing for the restaurant owner’s guaranteed suggestions to assist you in hosting a top-tier summer barbecue. Have fun!

Shade & Seating Are the New Caviar

Way to avoid sunstroke while enjoying your brisket: Consider renting a sailcloth tent, setting up a tarp or purchasing some stylish white umbrellas. Arrange comfortable seating areas and cocktail tables around the space. Avoid placing a picnic table alone as if it were a Little League trophy. Encourage social interaction by ensuring everyone stays cool.

Serve Food Like a Proper Roman

Instead of setting everything out at once, similar to a church potluck, consider starting small with options such as oysters, melon with prosciutto, or grilled peaches and goat cheese. Proceed with the main dishes and end with a grand finale like my banana pudding. Serving dishes in stages will provide a continuous pleasure.

Cocktail Hour Should Last Forever

As a cocktail enthusiast, let me share my secret to hosting unforgettable gatherings: batch your concoctions! A giant-sized Paloma with a kick from mezcal and fresh grapefruit is guaranteed to win hearts. However, don’t forget to include a low-alcohol alternative like a spritz bar that showcases seasonal fruits and herbs – I swear by the combination of strawberries and thyme for an unbeatable BBQ vibe. Remember, staying hydrated is the ultimate sex appeal! Make sure you have an abundance of non-alcoholic beverages and various water options on hand to keep everyone refreshed throughout the evening.

Flame-Kissed, Not Flame Lighting: Set the Mood, Not the House on Fire

As the sun sets, consider increasing your lighting: string up fairy lights in trees, place hurricane lanterns on tables, and arrange clusters of candles at various heights. Forgo tiki torches; they’re not suitable for chic gatherings. Soft lighting can conceal many imperfections.

Ask For Help

Your barbecue isn’t just about cooking food; it’s about expressing your unique style through grill marks while leaving the simpler tasks like burgers to others. Let your neighbors handle those. Your outdoor gathering is reminiscent of a French garden party, Le Jardin de Feu style. A crucial error when hosting an outdoor event is attempting to do everything yourself, which can overwhelm novice hosts. Delegate tasks such as managing the cooler of drinks or preparing desserts by assigning them or making something like pie ahead of time. When your guests arrive, you want to spend quality time with them rather than being tied to the grill. I suggest making a few appetizers in advance and serving the meal afterwards. The main dishes can be prepared on the grill just before your guests arrive, but they can stay warm until serving by keeping them on a platter in an oven set at 125-150 degrees Fahrenheit.

Be Your Own Grill Master

Instead of bringing burgers as guests, the James Beard Award-winning chef prefers making one dish himself – BBQ Chicken. He describes it as his favorite BBQ recipe, reminiscent of family outings to an annual fundraiser when he was young. For him, the smoky and charred flavors blend perfectly with chicken, and this recipe delivers on that combination. It’s effortless to prepare ahead and tastes just as good hot or cold, making it ideal for summer gatherings where ease is key. Every time he cooks it, he can’t resist it, and neither do his guests – there are never any leftovers. The secret, according to Zimmern, lies in cooking the chicken quarters over indirect heat with a lot of smoke before crisping them up over the coals. Apply the glaze just before removing the chicken from the grill to prevent 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

In a big cooking pot, mix water, sugar, and salt together. Stir until everything is dissolved. Put the chicken leg quarters into the pot, adding more water if necessary so the chicken is fully submerged. Then, store it in the refrigerator for an entire night.

2 hours prior to firing up the grill, take out the chicken from its brining solution and arrange it on a baking tray equipped with a wire rack. Return it to the refrigerator to air-dry on the rack.

3. Get your charcoal grill ready for cooking without direct heat. Fill up a chimney with charcoal, light it, and wait till the top layer turns grayish-white. Then pour the hot coals onto one side of your kettle grill. Make sure to clean and oil the grate before using.

4. Evenly coat the chicken pieces with salt and pepper, then gently brush them with a little vegetable oil. Arrange the oiled side up on the grill, making sure the chicken’s leg end is farthest from the heat source. Scatter a few handfuls of soaked wood chips over the charcoal below. Close the grill lid and adjust the top vent. Cook for 30 to 45 minutes or until the chicken turns golden brown.

As your chicken is cooking, prepare another half-filled charcoal grill. Wait for approximately 45 minutes after placing the chicken on the cool side of the grill. Subsequently, transfer the additional charcoal to the hot side of the grill, then cover it with the lid and open the top vent. Once the temperature rises above 400 degrees, relocate the chicken to cook directly over the coals. Continue cooking for another 10 minutes, flipping it once (or more if necessary to prevent flare-ups). Glaze with barbecue sauce, then cook for about a minute to let the glaze set. Finally, move the chicken to a serving platter and let it rest for at least 5 minutes before serving. Enjoy your meal, offering extra barbecue sauce at the table.

Don’t forget to explore more of Zimmern’s barbecue classics for your gathering. For a pre-dinner snack, consider his Charred Eggplant Salad with Pita or Shrimp Remoulade. As for the main dishes, Pineapple Glazed Baby Back Ribs, Grilled Onion Salad, Grilled Little Gem Salad, and Chopped Cole Slaw are excellent options. Lastly, treat your guests to a delightful dessert with his Banana Pudding with Swiss Meringue!

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2025-06-28 02:27