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Grilling for a Crowd?

How many times have you grilled something only to have it sitting on the counter waiting for the sides to be done. Not all of us have warming drawers, chafing dishes or have you tried putting your dish in the oven to keep it warm only to have it dry out? And even if you do have a warming drawer, what if you are grilling for a crowd at the park or beach? Whether you are grilling for 4 or 400 the principal is the same, you want all of the food to be cooked, warm and ready at the same time.

It’s not that hard, it just takes a little planning. And, it all starts back when you decided what the menu will be. Once the menu is finalized, how is it all going to be cooked, on the grill, stove or oven? Whether everything is being cooked on the grill or not, the key is prep. For the sake of this article let’s say that everything on the menu will be grilled. The first thing I would do is determine what the grilling times are for each of the items. For example, a Tri Tip with grilled vegetables and grilled potatoes. The potatoes take approximately 25-30 minutes to grill the Tri Tip takes about 30 -40 minutes and the grilled Veggies take about 5-10 minutes, depending on type and size. So based on those times I would put the Tri Tip on first followed shortly there after by the potatoes taking into account the resting time for the Tri Tip. I would grill the veggies while the Tri Tip is resting, then pull the potatoes, pull the veggies and carve the Tri Tip. Serving all three while they are still hot or at least warm from the grill.

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