In Part Two of The Barbecue Bible Complete Thanksgiving Guide, we’re taking Thanksgiving where it belongs—outside. This installment is all about the side dishes and supporting players that thrive over live fire. Since this chapter focuses on grilling your Thanksgiving feast outdoors, we’re highlighting recipes that spring to life on the grill, griddle, or smoker, adding depth and color to the holiday spread.

With Wildfire Grills inspiring this outdoor approach, we dug into our 1000-plus recipe archive to pull together sides that feel both familiar and fresh. These dishes bring the warmth, smoke, and seasonal flavor that make an open-air Thanksgiving not just possible, but memorable.

Have your Rockwellian Thanksgiving traditions become a little predictable, a little stodgy? Here’s the antidote: Move the cooking and the celebration outdoors and revamp your menu! Turkey, if you wish, and new impressive side dishes—all cooked on your grill, griddle, or smoker.

Wildfire Grills, a high-end grill company we’ve recently become acquainted with, has opened our eyes to fresh T-day possibilities. They’ve inspired us to take the party outdoors, and delve deep into our 1000-plus archive of recipes to find several that will leave no doubt—you are a resilient and forward-thinking grillmaster.

See our picks below, as well as our tips for hosting this beloved American holiday—the biggest food holiday of the year—in your “outdoor kitchen.”

Outdoor Thanksgiving Setup Tips

• Back yards can be totally transformed with a few patio heaters, string lights, and seasonal decorations. Set up your tables with small-ish pumpkins, gourds and tree branches liked cedar and pine. Position colorful fall flowers (like mums) around the periphery of the party. Provide inexpensive fleece blankets in case the temperature drops.
• As weather can be very variable this time of year, consider renting tents for your guests.
• Consider where guests will park and notify neighbors and local authorities that you are planning a party.
• Many Thanksgiving dishes can be made a day or two ahead. Take advantage when you can.
• Stock up on party supplies—and don’t forget fuel for your grill!
• Offer your guests a cocktail, hot apple cider, or a soft drink when they arrive. For the former, we recommend this Santa Fe-inspired beverage: Cider-pressed Chimayó Cocktail. Warmed sangria is also an option.
• A warm grilled appetizer will endear you to your guests. Keep it on the light side as Thanksgiving is a hearty meal. Skewer large shrimp (three to a skewer) and keep on ice. Grill for 1 to 2 minutes per side, or until the shrimp is opaque. Serve with your favorite cocktail sauce. Here’s one of our favorite recipes: Smoked Shrimp Cocktail with Chipotle Orange Sauce.

  

• Set up a modest buffet with appetizers such as smoked nuts.

Side Dishes Recipes

Your grill—not your oven—could be the spectacular centerpiece not only of this year’s Thanksgiving feast, but for years to come! Here is a suggested menu my staff and I created for Wildfire Grills, champions of outdoor cooking. The side dishes really shine, and will invigorate (maybe reinvent!) your Thanksgiving traditions.

Again, don’t forget to check out Wildfire’s website.

The Barbecue Bible Complete Thanksgiving Guide

• The Thanksgiving Turkey Steven Raichlen will be Making This Year – With a Twist!!

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Yikes! As anyone who’s shopped for groceries lately knows, meat has become shockingly expensive. Ground beef is over $7 per pound. Two rib-eyes command upwards of $30. So it’s supremely satisfying to champion a cut of pork that’s less than $2 per serving AND requires only 2 additional ingredients—both of which you undoubtedly have in your pantry—to make it a memorable main course that will satisfy everyone at your table. I speak of pork steaks, the under-appreciated , underutilized version of pork shoulder. (If you can’t find this cut at your meat counter, ask your butcher to slice a small pork shoulder into steaks.)

But the co-star of this simple dish is Coca-Cola.

A Brief History of Coca-Cola

In 1886, Atlanta pharmacist John Pemberton whipped up a “nerve tonic” (popular in Victorian times) made from coca leaves and kola nuts—thus, Coca-Cola was born. And yes, the whispers are true: early formulas contained trace amounts of cocaine. It wasn’t quite the party you’re imagining; back then, it was just another “medicinal ingredient.”

Why does Coke work so well with pork? When heated, Coca-Cola is transformative: Its sugars caramelize, the carbonation tenderizes the meat, and its gentle acidity breaks down fat and muscle fibers. The result? Pork that’s fall-apart tender with a glossy, mahogany glaze.

Braising pork in Coca-Cola might sound like a kitchen stunt, but it’s pure American practicality: Use what you have and make it sing.

The Best Sandwich I’ve Eaten

I’m sure you’ve found yourself in this position—spontaneously inviting guests without thinking much about the food you had on hand. I did that one Sunday, then panicked. My freezer calmed me down. I had pork steaks. I had barbecue rub. I had Coke. I had the makings for coleslaw and sandwiches. Several hours later, my friend (who was at my house for “movie night”) ate what she declared “the best sandwich she’s eaten.” She couldn’t believe the meat was made with 3 ingredients!

Serving It Up

If you don’t want to pull the meat, serve these tender pork steaks whole with mashed potatoes, rice, or cheesy grits. The sauce is sweet and tangy. If you’ve got leftovers (doubtful), they’re even better cold the next day, eaten straight from the fridge while no one’s looking.

Pork Recipes on BarbecueBible.com

• Cider-Brined Pork Chops
• North Carolina Pulled Pork
• Chipotle-Marinated Pork Tenderloin with Grilled Nopalitos Corn Salad

More Blogs on Pork

• Perform a Smoky Miracle: Pulled Pork Perfection
• How to Make 3-2-1 Pulled Pork in 6 Hours Flat
• In Praise of Pork Loin

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Tailgating isn’t just parking lot BBQ—it’s a carefully choreographed production. Up your game with these advanced tips for a tailgate that’ll be the talk of the parking lot.

7 Pro Tailgating Tips

1) A laminated checklist (including tickets and parking pass, besides other gear, is a lifesaver: It will prove its worth over and over. (Just ask the guy in the next parking space who left his grill gloves at home.) Update periodically as needed. Load your truck or SUV strategically so the stuff you need first (griddle, cooler, canopy) is nearest the trunk.

2) Bring thick towels, aluminum foil, and an insulated cooler to improvise a holding oven for roast chicken, pulled pork, ribs, etc.

3) Invest in extra tongs, gloves, spatulas so you don’t continually cannibalize the grilling equipment you use at home. Store in a plastic drawer bin or toolbox.

4) Do as much prep work as you can at home to cut down on game-day chaos. Depending on your menu, some foods can be prepared at home the day before the game, then reheated as needed. One of our favorites is Pulled Pork Sandwiches with Mustard Slaw—always a crowd pleaser.

5) Develop a “signature dish,” one guests at your tailgate will always look forward to. Suggestions:

6) Add a griddle to your equipment repertoire. It’s great for sandwiches like smash burgers or Cubanos, breakfast sandwiches, pancakes, fajitas, side dishes, and desserts. Its versatility will impress you. Lacking an independently-fueled griddle, put a large cast iron skillet on your grill grate.

7) Bring a sturdy side table or two to accommodate seasonings, sauces, and grilling tools.

BONUS: Advanced Cleanup & Efficiency Hacks

• Wrap the inside bottom of your grill with foil before lighting—it makes cleanup way faster.
• Use disposable drip pans under fatty meats to prevent flare-ups.
• Keep a small bucket of sand or a metal coal bin to safely dispose of hot coals.
• Overestimate your charcoal, propane, or whatever. Plus, pack a small metal trashcan for ashes and charcoal. Note: Dispose of them properly before heading home.
• Use a dedicated cooler for cold drinks (freeze water bottles instead of ice), and another for perishables.
• Honestly, cleaning at the end is a buzzkill. Keep a spray bottle of cleaner, a roll of paper towels, and a tub for dunking utensils in hot soapy water. You can wrap and haul out a neat kit instead of a greasy disaster.

Conclusion

Game day is all about good company, great food, and unforgettable memories, and with these pro tailgating tips, you’ll be ready to pull it off with ease. From planning ahead and packing smart to serving up recipes your crew will rave about, a little preparation goes a long way. The best tailgates aren’t just about what’s on the grill—they’re about creating a relaxed, fun atmosphere that everyone can enjoy. So fire up the grill, gather your crew, and let your next tailgate be the one people talk about long after the final whistle. Got a favorite tailgating hack or go-to game day recipe? Share it on Steven’s Social Media (Links Below)—we’d love to hear what makes your tailgate a winner.

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On a competitive cooking show that aired recently, judges unanimously noted the dryness of a chef’s barbecued chicken breast. “Aha,” I thought. “It can happen to any of us!” Let’s face it: Who among us hasn’t plated and served a Sahara-dry chicken breast?

Yes, boneless, skinless chicken breast is the meat grill fanatics love to hate and hate to love. (You likely have a package of it in your refrigerator or freezer right now.) But you needn’t fear this lean cut again. Here, we’ll share our strategies for grilling moist chicken breast every time.

9 Tips for Grilling Moist Grilled Chicken Breast

1. Remove the loose piece of meat (called a tender) from the underside

If your butcher has not already done so, remove the loose piece of meat—called a tender—that runs lengthwise on the underside of the breast. (You can recognize it by a prominent white tendon that runs through it.) If left on the breast, the tenders give it an uneven thickness, making it more difficult to grill properly. Grill the tenders separately as they cook very fast—just 1-1/2 to 2-1/2 minutes per side if your fire is hot. (Be sure to clean and oil your grill grate first.)

2. Pound to an even thickness

Place the chicken breast in a sturdy plastic bag or between sheets of parchment or wax paper. Using a meat mallet, small cast iron skillet, or a rolling pin, pound the chicken breast until it is an even thickness. Pounding not only breaks down the meat fibers, but the breast will cook more evenly.

3. Don’t overcook

The high, dry heat of the grill can quickly overcook ultra-lean chicken breast, especially if the grillmaster doesn’t keep a close eye on it. Thinner breasts—ones that have been pounded, for example—may cook in as little as 4 minutes per side, while thicker breasts might require 6 to 8 minutes at medium-high heat (400 degrees). Cook to an internal temperature of 165 degrees. (Always use a meat thermometer with a thin, sharp probe, and insert the probe through the side of the breast. We like to pull the breast when it reaches 160 degrees as the temperature will rise as the meat rests.)

4. Baste toward the end of the cook or serve with a sauce

Brush the breast with melted butter, oil, or a glaze—preferably one that’s not sugary as it can easily burn.

5. Let the meat rest

Resting is an important step whenever you grill meat. Don’t skip it. Chicken breasts are relatively small and need only 5 minutes for the juices to redistribute themselves.

6. Slice the meat like a pro

Using a sharp knife, such as a chef’s knife or boning knife, slice the chicken crosswise on a diagonal into pieces of even thickness. Shingle on a plate or platter.

7. Do brine

Brining—soaking chicken breasts in saltwater—has an amazing effect. We combine 4 cups of water with 4 tablespoons of Morton’s kosher salt, then stir until the salt dissolves. (Some people add sugar and/or spices or other aromatics or liquids. We keep things simple.) Submerge the chicken, then cover and refrigerate for at least 1 hour, or even overnight. Brining relaxes the coiled proteins in the chicken, making it more tender. Rinse the brine off the breasts, then pat dry with paper towels. Continue with your recipe. Note: We do not recommend brining and marinating as the chicken could become too salty.

8. Try Chinese “velveting”

You won’t see this trick on many barbecue blogs. Have you ever eaten in a Chinese restaurant and marveled over the tenderness of the chicken? Here’s the secret: it’s called velveting. Toss the chicken—preferably pounded thin (see above)—with baking soda, about 3/4 teaspoon per 8 ounces of chicken breast. Cover and refrigerate for 30 minutes. Rinse, then pat dry with paper towels. Continue with your recipe. The alkalinity of the baking soda tenderizes the chicken.

9. Marinate

Marinating is a way to add flavor, but it does not penetrate the chicken breast the way brining does. Marinades have only shallow penetration. Marinades containing an acid, such as a vinaigrette, can be used, as can dairy-based marinades—buttermilk or yogurt, for example. Tandoori chicken is an example of the latter.

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BBQ cooking for a crowd can feel overwhelming—especially if you’re inviting more neighbors, friends, and family than ever before. With Independence Day, the most popular grilling holiday of the year, right around the corner, you might be wondering how to pull it off. Don’t worry. Your blueprint for success is below. Fireworks optional!

Make a Plan

How many people can you realistically accommodate? Consider parking, seating, lighting, bathroom facilities, refrigerator space, and of course, grill space.

If needed, borrow or rent additional grills, tables, or coolers. Restaurant supply houses are good sources of inexpensive party goods like large disposable bowls, foil pans (very useful), serving utensils, clam-shell boxes for leftovers, paper products, etc. Perhaps invited friends, family, or neighbors can lend you needed equipment, refrigerator or freezer space, manpower, or even entertainment options like outdoor TVs, badminton, horseshoes, cornhole, etc. If you expect youngsters at your party, provide kid-friendly options as well. Lighted frisbees are always a hit. (And don’t forget the bug spray!)

Strategic Menu Planning

Keep it simple: Offer one or two protein options rather than a variety. Pulled Pork served on buns with Pig Pucker Sauce is our first choice. Pork shoulder is inexpensive, can be smoked and pulled the day before the party, then reheated, and is always a crowd pleaser. Alternatively, chicken thighs feed many people economically and can be prepared ahead, then grilled during the party. For vegetarians, large portobello mushrooms or veggie skewers work well. Hot dogs for the kids? Why not?

To the “What can I bring” question, suggest an appetizer, side dish, or dessert. This will give your spread greater variety, lighten your burden as host, and more importantly, give your guests a share in your party’s success. Here’s our suggested menu, most of which can be made ahead:

• Beer, wine, soft drinks, water
• Grilled Firecracker Shrimp
• A crudité or chartuterie platter
• Pulled pork with Pig Pucker Sauce or your favorite barbecue sauce
  
• Hot dogs on buns
  
• Best Baked Beans on the Planet
• Smoked Coleslaw
• Red, White, and Blue Potato Salad
• Grilled Strawberry Shortcake
  

Be Organized

As busy caterers will tell you, it’s very important to be organized when feeding a crowd. As the pit master, you’ll want everything at the ready. (A cheffy term for this is mise en place.) Avoid multiple runs to the kitchen to grab forgotten items. Appoint a helper.

If your grill does not have an attached workspace, set up a table—even a sturdy card table or picnic table will work—and stock it with a stack of foil pans, paper towels, heavy-duty foil, grill gloves, food-handling gloves, small bowls of coarse salt and pepper, vegetable oil, and long-handled tongs and spatulas. Don’t forget a good grill brush [LINK] as you may need to clean and oil the grill grate multiple times during the party. A fire extinguisher positioned near your cooking area will make you look like a pro.

Buffet (Self-Serve) Set-up

Arrange food stations to promote good flow:

• Separate beverages from the food using multiple coolers
• Place plates and utensils at the beginning of the line
• In order, arrange buns (if using), proteins, and side dishes
• Position condiments at the end
• Clear the table before setting out the dessert(s)
• Consider multiple serving lines for very large groups
• Put space between the food line and any amusements you’ve provided

Enjoy the Party!

Remember that your guests will remember the atmosphere and hospitality more than perfect execution. Stay relaxed, be present, and enjoy the gathering you’ve worked so hard to create.

Have a safe and wonderful Fourth!

Related Reads

4 Great Grilling Recipes to Use For a Small Group – Scaled-down but flavorful recipes like cider‑brined pork chops and Greek grilled shrimp.

8 Budget‑Friendly BBQ Recipes – Cost‑effective crowd-pleasers like whiskey‑brined pork shoulder and squash-black bean pizza.

Throw an Easy Barbecue Party – Tips for stress-free party planning with pulled pork, deviled eggs, and more.

Check out our 1000+ Recipes section here on Barbecue Bible.Com

Also, sign up for our Up in Smoke newsletter so you don't miss any blogs and receive some special offers! PLUS get Raichlen's Burgers! PDF for free!

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The post Our Tips for Feeding a Crowd with Ease on July 4th appeared first on Barbecuebible.com.