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Perfect Ultimate 4th of July BBQ Party Menu for 30 Guests Made Easy

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A simple, flavorful, and scalable BBQ menu designed to feed 30 guests with juicy grilled meats, fresh sides, and a sweet dessert, perfect for a festive 4th of July celebration.

Ingredients

Scale
  • 10 lbs ground beef (80/20 blend) for juicy burgers
  • 10 lbs boneless, skin-on chicken thighs for smoky, tender grilling
  • 30 hot dogs or sausages (choose your favorite brand)
  • BBQ dry rub mix (paprika, brown sugar, garlic powder, onion powder, cayenne, salt, pepper)
  • BBQ sauce (store-bought or homemade, tangy with a hint of sweetness)
  • 30 ears fresh corn on the cob (bright, plump kernels)
  • 1 lb unsalted butter (softened, for herb butter)
  • 1 cup fresh herbs (parsley, chives, cilantro, finely chopped)
  • 3 lbs mixed salad greens (spinach and arugula mix)
  • 3 pints cherry tomatoes (halved)
  • 3 large cucumbers (sliced thin)
  • 2 medium red onions (thinly sliced)
  • 1/2 cup freshly squeezed lemon juice (for dressing)
  • 1/2 cup extra virgin olive oil
  • Salt and freshly cracked black pepper
  • Mini lemon blueberry cheesecakes (store-bought or homemade)

Instructions

  1. Marinate and season the meats: In a large bowl, combine chicken thighs with half the BBQ dry rub and a drizzle of olive oil. Toss to coat evenly. For the ground beef, sprinkle the remaining dry rub and gently mix without overworking. Cover and refrigerate for at least one hour.
  2. Prepare the herb butter for corn: Soften butter in a bowl, stir in finely chopped parsley, chives, and a pinch of salt. Wrap in plastic wrap and chill until ready to serve.
  3. Make the salad dressing and toss greens: Whisk lemon juice, olive oil, salt, and pepper in a small bowl. In a large salad bowl, combine greens, cherry tomatoes, cucumber, and red onion. Pour dressing over and toss lightly just before serving.
  4. Preheat the grill and set up zones: Light your grill and set up a two-zone fire with direct high heat for searing burgers and hot dogs, and indirect medium heat for chicken thighs and corn.
  5. Grill the meats and corn: Start chicken on indirect heat, turning every 5-7 minutes until internal temperature reaches 165°F (74°C). Sear burgers on direct heat 3-4 minutes per side, then move to indirect heat to finish cooking. Grill hot dogs over direct heat, turning often. Wrap corn in foil or place in grill basket, turning every 5 minutes until tender and slightly charred.
  6. Rest the meats and assemble: Remove grilled items from heat and let rest under foil for 10 minutes. Brush chicken and burgers with BBQ sauce just before serving.
  7. Plate and serve: Arrange meats on platters, place corn with herb butter, serve fresh salad, and offer mini lemon blueberry cheesecakes for dessert.

Notes

Use two-zone grilling for best results. Let meats rest for 10 minutes after cooking to retain juices. Wrap corn in foil or use a grill basket to prevent burning. Use a digital meat thermometer to ensure chicken reaches 165°F. For gluten-free, use gluten-free buns and sauces. Prep seasonings and dressings a day ahead to save time.

Nutrition

Keywords: 4th of July, BBQ, party menu, grilling, burgers, chicken thighs, corn on the cob, salad, summer, crowd-pleaser

Find it online: https://milaspoon.com/perfect-ultimate-4th-of-july-bbq-party-menu-for-30-guests-made-easy/