The morning of
Do the things that involve leaving the house or waiting on other people.
- Confirm the headcount and add two
- Check the gas bottle, or buy charcoal and firelighters
- Chill drinks — a warm fridge full of bottles takes hours
- Clear and wipe the grate
Two hours before
Set the space so you are not carrying things while cooking.
- Set out plates, tongs, a spare tray for cooked food and bin bags
- Put sauces, buns and toppings on a side table, covered
- Arrange seating and lighting for after sunset
Forty minutes before
Light the charcoal, or preheat gas fifteen minutes before. Keep the meat in the fridge until the grill is genuinely ready — cold meat holds its juice better.
The cooking order
Cook in the order that keeps the table full: hot dogs first, because they are fast and quiet the crowd. Burgers next, in batches, so each one goes out hot. Vegetables and halloumi on the cooler zone throughout. Toast buns last, thirty seconds face down.
The part most people forget
Rest cooked burgers for two minutes on a covered tray. Serve straight off the grate and the juice ends up on the plate instead of in the bite.
