8 BBQ Hosting Mistakes to Skip, According to a Pitmaster and Entertaining Expert

Flipping Beef Too Quickly and Frequently

Erica Blaire Roby, Food Network “Master of Cue” Champion, says folks tend to get over-eager and flip their beef immediately before it’s had a chance to develop a nice sear/crust. This can affect the texture and flavor, resulting in beef that is simultaneously overcooked and undercooked. 

And no one wants a dry, chewy steak to gnaw on during a BBQ. Resist the urge to mess with the meat as it cooks for a juicy, evenly cooked steak. 

“You’ll know your beef is ready when it releases easily from the grill, and generally, beef should only be flipped once during grilling,” Roby shares.

Not Providing Shelter From Potential Elements

Checking the weather in advance is key to preparing for everything from a rainstorm to a stifling heatwave. If there’s even a chance that any inclement weather could be a problem, Maya recommends having a backup shelter plan. This could be inside a screened-in porch, your living room, or even a pop-up canopy tent. 

If the BBQ you’re hosting is during the summertime, make sure guests can seek some sort of shade or shelter from the heat (whether that’s inside or not). Set up umbrellas at patio tables, or make your backyard gazebo a cool-off spot with portable fans and cold drinks at the ready.

Guessing When the Food is Ready

Especially when it comes to meat, you want to take the guesswork out of figuring out when it’s done on the grill. Roby suggests investing in a meat thermometer, so you don’t undercook or overcook your beef. 

“When you take your beef off the grill, give it a few minutes to rest,” Roby says. “This will also allow you a little time to grill up some veggies or get your side dishes ready, so everything comes together at the right time.”

For things like chicken, it can be especially important to avoid serving it undercooked, as it can make your guests sick (and that’s definitely a BBQ faux pas).

Placing Seating in the Path of BBQ Smoke

Although it’s often a missed part of BBQ planning, it’s common for people to inadvertently place their guests in the crossfire of grill smoke. Even if you don’t anticipate having the seating that close to the source, the wind can still drag the smoke smack into guests’ faces. 

Maya recommends checking the wind direction before setting up so you can plan where to appropriately place the grill or seating. Consider grabbing a leaf and throwing it in the air to see which direction the wind is headed. This simple trick can help you avoid guests coughing up a lung while trying to enjoy your (expertly) cooked steak or ribs.

Picking Complex Recipes You’ve Never Tried Before

Although it can be tempting to try your hand at grilling something fancy like beef shoulder clod, save the experimentation for another day, not a backyard bash.

“People often want to pick a complicated recipe, but it’s better to keep it simple,” Roby explains. 

Go for something straightforward like burgers, steaks, or kabobs, Roby says. You’ll want to pick something you feel confident grilling (and have practiced a time or two), so you’re not stressing out while guests are there. Plus, who wants to have DoorDash replace food because an overly complex recipe was burned? Not me!

Having Insufficient Food and Drink for Guests

Once RSVPs have rolled in and you’re planning the menu for your BBQ, you’ll want to purchase more than you think you’ll need. Maya says it’s important to provide enough food and drink for guests so they feel welcomed and cared for.

Plus, you never know if an extra guest or two will show up (who forgot to RSVP), and you don’t want to be stuck in an awkward situation without enough cocktails or burgers for everyone. And in case a recipe goes haywire or the dog eats the hamburger buns you left on the table, you’ll still have more than enough–and won’t have to stress.

Serving Over-Seasoned or Under-Seasoned Meat

Roby notes that it’s important to strike the right balance when it comes to seasoning your meat. 

“Over-seasoning can mask the natural flavors of beef, and under-seasoning can result in a bland beef dish,” Roby explains. “The trick? Use a generous amount of salt and pepper. For thicker cuts of meat, you may need to season more heavily than you think is necessary to ensure the seasoning penetrates beyond the surface.”

And if you’re planning on marinating your meat, note that thicker or tougher cuts may require extra time in the fridge (24 hours in advance) for an enhanced flavor profile.

Not Taking Bugs Into Account

If you want your guests to stay for the duration of the BBQ, it’s essential to consider bugs. Maya recommends investing in linen cloths to cover food as well as terracotta citronella candles to ward off pests. 

It’s also a good idea to have bug spray at the ready, especially since mosquitoes are attracted to the carbon dioxide put off by humans (which will be elevated with lots of folks in the backyard).