End of Summer BBQs That Sizzle

Jerk ChickenLast week, in end of summer outdoor events themes, we underscored the fact that barbecues are a perfect choice if you're looking for a way for corporate groups to relax, have fun, and enjoy the remaining weeks of sunshine and warm weather.

Barbecues incorporate a variety of techniques including grilling roasting (using a spit), and smoking.  

Barbecued dishes can be scaled up and served during luxury events or offered in informal settings. Barbecues can be stand alone events or an option to breathe new life into a lunch for business meetings.

Here are a few ideas to ensure that end of summer barbecues don't just deliver the steak...but also the sizzle.

Menu Inspiration

Barbeque menus don't have to offer standard fare. Now that many communities are becoming increasingly diverse, event planners can draw inspiration from every corner of the globe.

  • Japanese Yakatori: Yakatori is a grilled Japanese dish prepared and served on a bamboo skewer. While yakatori is usually a chicken dish, beef and shrimp yakatori are also excellent menu selections. The seasoning for yakatori is salt and tare (a sweet variety of teriyaki sauce), sansho (a pepper that grows in the mountains) and shichimi-togarashi (chili pepper).
  • AsadoArgentinian Asado: Beef that has been seasoned with chimichurri, garlic, salt and pepper, over a fire made with charcoal created from trees with strong essences like eucalyptus and pine trees.
  • Persian Koobideh Kebab: Koobideh kebabs are ground beef or lamb seasoned with saffron, wrapped around a skewer and grilled.
  • Grilled Salmon: Grilled Salmon is popular in many parts of Europe where it is seasoned with basil, lemon, salt and pepper.
  • Jamaican Jerk Chicken: Jerk chicken is becoming increasingly popular around the world but, traditionally, it was jerk pork. It's also possible to spice up your barbeque with jerk turkey, jerk fish, and even jerk sausages.

    I always soak my chicken in mixture of vinegar and warm salt water for a few hours before marinating it. The chicken is marinated in salt, pepper, scallion, garlic, onions, pimento (allspice), thyme, Pickappeppa sauce, and jerk seasoning. Here is how it's prepared, carefully smoked over pimento and sweet wood to give it flavour.


Certainly, once the barbecued dishes are prepared they can be served picnic style but they can also be elevated for galas and gourmet events if careful attention is given to presentation. 

For more inspiration also check out Know your BBQ and Heat Up Your Catered Events This Summer with Barbecue Fare.

Photo Credits: Jamaica Tourist Board, Beatrice Murch

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