bbq temperature control reviews

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Leigh S asked I am hosting a large, neighborhood bbq (300 houses). I need good tips and info on food, decorating, etc.?

I need good ideas and information!!! It is all of the little details that I am starting to worry about. I am afraid I may have overlooked something that will be very obvious during the event. I am also worried about how to provide shade for the guests. The bbq starts at 6:30, and when I started planning the event, it was in a shady area. The sun has since shifted and I am afraid my guests will be hot and miserable the first hour or so of the event. Please Help!!! Any tips or advice would be great! Thanks!

And got the following answer:

Quick Tips • For an informal party, keep things simple. Purchase snacks like chips, salsa, nuts, cold cuts, bread, and prepared salads. • Before you go shopping, clean out your fridge to make room for all those prepared foods and make-ahead dishes. • They're your friends; feed them right. Incorporate healthy dishes based on fruits, vegetables, and grains. • If you are serving buffet-style, then you'll want to plan a little crowd-control -- spread things out on small platters with the sides and meat pre-sliced. • There's no need to foot the bill for the wine as well as the food. Make it a BYOB and ask your guests to bring wine, beer or soda. • Make well placed and clearly marked areas for trash. • Have plenty of ice on hand. • Set and dress your table before your guests arrive. • Get creative: use water glasses for crudités, breadsticks, and even flowers. • Wrap utensils (either plastic or silver) in napkins and place them in a basket for your guests to easily grab and hold. • Keep plastic bags and containers handy to pack leftovers for your guests and yourself. Know just how much to serve your guests • Count on 3 drinks per guest. • Provide guests with non-alcoholic drink choices. • Assume some of your guests will be vegetarians. • Count on 4 to 6 hors d'oeuvres per person if you're serving a meal. If you're just serving hors d'oeuvres with cocktails, the amount goes up to 12 pieces per person. • A portion of meat per person is 1/4 to 1/3 pound. • A portion of vegetables, rice, pasta, or salad is 1/2 cup. • A 9-inch pie or tart (after a large meal) will serve 8 to 10. • Always prepare a selection of items that can be served at room temperature. That way you don't have to worry that your hot entree will be getting cold, or your cold dessert will be melting.

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