The barbecue plus one method is the ultimate way to feed a crowd without spending all day sweating over hot coals. This genius solution, borrowed from an Australian friend, simplifies summer entertaining: just one item on the grill plus one enormous bowl of a substantial side dish. It cuts prep time, reduces cleanup, and keeps everyone happy.
What Is the Barbecue Plus One Method?
After a chaotic afternoon trying to please everyone with multiple dishes, my friend decided to streamline. The rule is simple: pick one main item to grill (sausages, chicken, cheese slices, kebabs, or vegetables) and prepare one large bowl of a hearty side like jollof rice, Greek salad, or caponata. Add pitta bread for a self-service pouch, and sauces in squeezy bottles. Guests stuff the grilled item and the bowl thing into a pitta—no plates needed!
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Why It Works for Every Host
This approach saves time, reduces stress, and eliminates the need for multiple recipes. You can focus on quality rather than quantity. The barbecue plus one technique is especially perfect for camping trips, beach gatherings, or backyard parties where you want to enjoy the company, not slave over the grill.
Comparison: Traditional BBQ vs. Barbecue Plus One
| Traditional BBQ | Barbecue Plus One |
|---|---|
| 6+ dishes to prepare and grill | Only 1 item on the grill |
| Requires multiple serving plates | Pitta bread acts as edible plate |
| High cleanup time | Minimal dishes and utensils |
| Often leaves some guests unhappy | Customizable via one hearty bowl |
Top Suggestions for the “Plus One” Bowl
- Jollof rice – Nigerian-style with basmati, curry, thyme, ginger, red peppers, and fish sauce for a crispy bottom layer.
- Roasted aubergine with tahini dressing – smoky and creamy, perfect with grilled meats.
- Greek salad – fresh tomatoes, cucumber, olives, feta, and oregano.
- Tabbouleh – herb-packed bulgur with lemon and mint.
- Coleslaw – crunchy cabbage and carrot with a tangy dressing.
- Ratatouille – Provencal vegetable stew, ideal for summer.
- Caponata – sweet and sour Sicilian eggplant dish.
How to Set Up Your Barbecue Plus One Station
Arrange a table with the giant bowl of your chosen side, a stack of warm pitta bread, and squeeze bottles of sauces like harissa, tzatziki, or chimichurri. Keep the grilled item on a platter near the barbecue. Let guests build their own pitta pouches. This not only looks appealing but also cuts down on serving time.
FAQ
Can I use this method for a large group of 20+ people?
Absolutely. Just scale up the grilled item (e.g., multiple packs of sausages or chicken thighs) and make a massive bowl of your side. The simplicity works for any size crowd.
What if I have vegetarians or vegans?
Opt for vegetable skewers, halloumi, or portobello mushrooms on the grill. The plus one bowl can be plant-based too—try roasted veggie caponata or a hearty bean salad.
How do I avoid dry meat on the barbecue?
Marinate your protein ahead of time, keep the coals at medium heat, and use a meat thermometer. The plus one bowl also adds moisture and flavor when stuffed into pitta.
The barbecue plus one philosophy is more than a recipe—it’s a mindset. Next time you fire up the grill, remember: one thing on the coals, one giant bowl, and happy guests. It’s the smartest way to enjoy summer entertaining without the stress.
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