I am Having 12 People Over for Labor Day: Here’s My Foolproof Grilling Strategy

I love Labor Day!

It is one of my favorite holidays. Main reason for is that is great for entertaining and having people over. Living on the east side of the country, the weather around Labor Day is sooo nice.

We usually do it on the deck. It is no longer too hot or too humid and most of the mosquitos are gone so you can really enjoy the outside.

It is the perfect time to gather friends and family for a great barbecue. With 12 people coming over this year, I’ve got a game plan to make sure everyone leaves with happy bellies and great memories. My focus will be on easy and tasty recipes that are hard to mess up but sure to impress.

As the dinner is very informal, I make sure to mix of food types. Some of it will be handheld so people can just eat standing and some can be eaten sitting down.

I’m planning a mix of juicy steaks, mouthwatering burgers, and flavorful grilled vegetables to accommodate all tastes. I’ll keep the grill hot and busy to ensure a steady flow of food, so no one has to wait long.

Of course, I’ll make sure there’s something for everyone, from meat lovers to veggie fans. Side dishes like corn on the cob and stuffed peppers will round out the meal nicely. With some cold drinks and good company, this Labor Day gathering is set to be a hit.

What Will I Be Serving

We’ll get to the details in a second, but in a high level, here is my plan. The quantities might work. Most people will say it is too much. I like there is always enough food for everyone when I have people over.

Also, in some cases, some people like one thing and dislike another so it tends to even out.

Main Grilled Items:

Hotdogs:

• Quantity: 24 hotdogs (2 per person)
• Buns: 24 hotdog buns
• Condiments: Ketchup, mustard, relish, chopped onions, sauerkraut

Hamburgers:

• Quantity: 18 burgers (1.5 per person)
• Buns: 18 hamburger buns
• Condiments: Lettuce, tomato slices, pickles, cheese slices (cheddar, Swiss, American), ketchup, mustard, mayonnaise

Skewers:

• Quantity: 24 skewers (2 per person)
• Ingredients:
  • Top Sirloin cubes
  • Bell peppers (red, yellow, green)
  • Onions
  • Cherry tomatoes
• Marinades: Teriyaki, garlic herb, lemon pepper

Steaks:

• Quantity: 6 large steaks (cut in half for 12 servings)
• Types: Ribeye, sirloin, or New York strip
• Seasoning: Salt, pepper, garlic powder, olive oil

Chicken:

• Quantity: 10 chicken thighs + 10 drumsticks
• Preparation: Marinated in a mix of olive oil, lemon juice, garlic, paprika, and herbs

Side Dishes:

Grilled Vegetables:

• Ingredients: Asparagus, corn on the cob, bell peppers, zucchini, mushrooms
• Seasoning: Olive oil, salt, pepper, garlic powder

Potato Salad:

• Ingredients: Potatoes, hard-boiled eggs, celery, onions, mayonnaise, mustard, salt, pepper, paprika

Coleslaw:

• Ingredients: Shredded cabbage, carrots, mayonnaise, vinegar, sugar, salt, pepper

Pasta Salad:

• Ingredients: Rotini pasta, cherry tomatoes, cucumbers, bell peppers, red onions, olives, Italian dressing

Fruit Platter:

• Ingredients: Watermelon, pineapple, strawberries, grapes, blueberries

Desserts:

I will buy something like:

• Apple pie
• Pecan pie
• Cheesecake
• Different flavors ice cream

Planning Your Labor Day Grill Fest

Preparation is key to a smooth event. The day before, I make marinades and sides. This saves time and reduces stress. I also ensure my grill is clean and ready to go.

To create a festive atmosphere, I set up a simple yet inviting outdoor space. I use string lights and comfortable seating. A portable speaker with a holiday playlist can set the right mood.

Finally, safety is important. I keep a spray bottle of water nearby to handle flare-ups. Having extra utensils and a first aid kit on hand adds peace of mind.

The Main Attraction: Meats and Main Courses

Burgers

When having 12 people over, burgers are always a hit. They’re easy to make and everyone loves them. Here’s how I plan to make mine special.

First, I’ll make sure to use ground beef with at least 20% fat. This keeps the burgers juicy. I’ll form them into patties that are about one inch thick.

You can buy the pre-made patties but I prefer to make mine myself. People can tell the difference and it is really easy (but really!).

Ingredients:

• Ground beef (20% fat)
• Salt and pepper
• Cheese slices
• Hamburger buns

I’ll season the patties with salt and pepper before grilling.

I’ll preheat the grill and cook the burgers for about 4-5 minutes on each side to get a nice sear.

Next, during the last few minutes of grilling, I’ll add cheese slices to melt over the patties.

Toppings:

1. Lettuce
2. Tomatoes
3. Onions
4. Pickles
5. Ketchup
6. Mustard

While the cheese melts, I’ll toast the hamburger buns on the grill until they’re lightly golden.

For assembly, I’ll place the patties on the buns and let my guests pick their own toppings.

Quick tip: If you want to speed up the process, use a burger press to shape the patties. It makes uniform burgers that cook evenly and look great.

Hot Dogs

You can’t go wrong with classic beef hot dogs with ketchup, mustard, and relish. These are simple but delicious and perfect for picky eaters.

To keep things organized, I’ve set up a hot dog station with all the buns, toppings, and utensils. This way, everyone can build their own perfect hot dog.

Hot dogs are quick to grill, so they make a great option for feeding a crowd. Plus, everyone can customize their own, making it a fun and interactive part of the meal.

Top Sirloin Skewers

I don’t mean to brag but I make killer top sirloin skewers. They’re always a hit and super easy to prepare.

First, I cut the top sirloin into equal-sized pieces, about 1-1.5 inches. This helps the meat cook evenly.

Next, I make a flavorful marinade. In a bowl, I mix together:

• 1/4 cup soy sauce
• 2 tablespoons Worcestershire sauce
• 1/4 cup red wine vinegar
• 1 tablespoon lemon juice
• 2 cloves minced garlic
• 1 tablespoon brown sugar
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1 teaspoon oregano
• Salt and pepper to taste

I pour this mixture over the sirloin pieces, making sure they’re well-coated. I then place everything in a large Ziploc bag and let it marinate in the fridge for at least 1 hour.

I skewer the marinated meat along with some veggies like bell peppers and onions.

I grill the skewers, turning occasionally, until the steak’s internal temperature reaches 135-140°F. This usually takes around 10-15 minutes.

The result is juicy and flavorful top sirloin skewers that everyone loves. They’re perfect for enjoying with family and friends, along with some side dishes and cold drinks.

Chicken Thighs and Drumsticks

I start by marinating the chicken overnight. This gives it time to soak up all the flavors. I usually mix olive oil, lemon juice, garlic, and some herbs. If you’re short on time, let it sit for at least two hours.

I season the chicken with garlic salt and black pepper. Simple but delicious! You can also use seasoned salt or your favorite spices.

I place the chicken on the grill over direct heat. It cooks for about 30-35 minutes, and I flip it every 5-7 minutes. This helps achieve a nice, even char.

To make sure the chicken is cooked through, I use a meat thermometer. Thighs and drumsticks should reach an internal temperature of 170°-175°F.

Here’s a quick checklist:

• Marinate: Overnight or at least 2 hours
• Preheat Grill: 375-400°F
• Season: Garlic salt and black pepper
• Cook Time: 30-35 minutes
• Flip: Every 5-7 minutes
• Temp: 170°-175°F

Grilled chicken thighs and drumsticks are always a crowd-pleaser. The marinade locks in flavor and the grill adds that perfect smoky touch.

Vegetarian and Plant-Based Options

I want to make sure everyone has delicious options, so I plan to include a variety of grilled vegetables and tasty alternatives to traditional burgers.

Grilled Vegetable Varieties

Grilled vegetables are not only delicious but also super easy to prepare. Some of my favorites include zucchini, asparagus, and eggplant.

I love to slice zucchini lengthwise and marinate it with olive oil, salt, and pepper before grilling.

Asparagus is another great choice. I usually toss it with a bit of lemon juice and garlic.

Eggplant works wonderfully on the grill as well. I typically cut it into rounds and brush it with a mix of olive oil, balsamic vinegar, and rosemary.

Don’t forget about mushrooms! Portobello mushrooms have a meaty texture that makes them perfect for grilling.

Alternative Burger Options

For those who want a break from traditional meat, I’m planning to offer some veggie burgers.

You can find great options made from black beans, chickpeas, or even quinoa. These are often packed with flavor and nutrients.

Black bean burgers are hearty and have a nice smoky flavor. Chickpea burgers are lighter and can be spiced up with a bit of cumin and coriander.

Quinoa burgers provide a great texture and can be mixed with various vegetables for extra taste.

I’ll also have buns and any toppings ready, like avocado slices, tomato, and lettuce, so that everyone can customize their burger to their liking.

By offering these, I ensure there’s something for everyone, whether they’re vegetarian or just want to try something new.

Sides and Salads

To complement my grill, I’m planning to make some delicious side dishes and fresh salads. These will not only balance the flavors but also provide a variety of textures and tastes for my guests.

Grilled Side Dishes

Grilled Corn on the Cob is a must-have. It’s easy to make and always a crowd favorite. I grill the corn with the husks on, which keeps it juicy. Then, I peel back the husks and char the corn a bit more for added flavor. A dash of butter, salt, and a sprinkle of cayenne pepper, and it’s ready to serve.

Another tasty side dish is Potato Salad. Instead of the usual, I’ll make a Grilled Southwestern Potato Salad. This brings a Tex-Mex flair with ingredients like poblanos and cayenne pepper. Grilling the potatoes adds a smoky depth that pairs perfectly with any grilled meat.

Refreshing Salads

Corn Salad is both refreshing and hearty. I like to mix grilled corn kernels with diced tomatoes, red onions, and a bit of cilantro. A squeeze of lime juice and dash of olive oil tie the flavors together nicely. This gives the salad a fresh, tangy kick that brightens up any plate.

For a lighter option, I’ll prepare a Classic Coleslaw. This side dish is simple yet irresistible. Shredded cabbage and carrots tossed in a creamy dressing make for a crunchy, zesty salad. It’s the perfect accompaniment to the richer flavors of the grilled foods.

Sauces and Toppings

Having the right sauces and toppings can really elevate your Labor Day grilling spread. Whether you enjoy classic BBQ flavors or prefer something lighter and fruitier, there’s something for everyone.

Homemade BBQ and Specialty Sauces

Making homemade barbecue sauce is a game-changer. I like to start with a base of ketchup and mustard. Then I add brown sugar, apple cider vinegar, and a hint of smoked paprika. This gives the sauce a sweet, tangy kick with a little depth.

For a twist, I whip up a spicy chipotle BBQ sauce. I blend tomatoes, chipotle peppers, garlic, and a touch of honey. This one brings a smoky heat that pairs perfectly with ribs and burgers.

A favorite specialty sauce in my home is honey mustard. I mix Dijon mustard, honey, and a bit of apple cider vinegar. It’s great on grilled chicken and sausages.