The barbecue plus one method is a game-changing approach to feeding a large group without spending hours sweating over hot coals. Coined by an Australian friend, this simple strategy involves grilling just one item—sausages, chicken, kebabs, or vegetables—and pairing it with one enormous bowl of a substantial side dish. The result: less work, less cleanup, and happier guests.
Why the Barbecue Plus One Works
Traditional barbecues often turn into chaotic marathons of multiple dishes, compromises, and exhausted hosts. The plus one approach eliminates that stress by focusing on two components: a grilled protein or vegetable and a hearty bowl meal like jollof rice, Greek salad, or ratatouille. To make it even easier, serve everything in pitta bread—guests can stuff their grilled item and the bowl item into a pitta pouch, no plates needed. Add sauces in squeezy bottles for extra flavor.
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Top Plus One Bowl Ideas
- Jollof rice – a West African classic with basmati, curry, thyme, ginger, red peppers, and fish sauce, finished with a crispy bottom layer
- Roasted aubergine with tahini dressing – smoky, creamy, and perfect with grilled chicken
- Greek salad – fresh tomatoes, cucumbers, olives, and feta
- Tabbouleh – herbaceous bulgur salad with lemon and mint
- Caponata – sweet and sour Sicilian eggplant stew
Jollof Rice vs. Other Sides: A Quick Comparison
| Side Dish | Prep Time | Flavor Profile | Best Paired With |
|---|---|---|---|
| Jollof Rice | 45 mins | Sweet, umami, spicy | Marinated lamb or chicken |
| Greek Salad | 15 mins | Fresh, tangy, salty | Grilled fish or halloumi |
| Ratatouille | 40 mins | Earthy, herbaceous | Sausages or pork chops |
| Coleslaw | 10 mins | Creamy, crunchy | Pulled pork or ribs |
Nigerian chef Aji Akokomi recommends jollof rice for its rich, complex combination of sweet, umami, and spice—ideal alongside grilled meats. The crispy, toasty layer that forms on the bottom of the pot (known as socarrat) adds texture and depth.
Key Takeaways for Your Next Barbecue
- Stick to one grilled item and one big bowl dish to minimize stress.
- Use pitta bread or wraps for easy one-hand eating.
- Prepare the bowl dish in advance—cold salads or one-pot rice dishes work best.
- Offer sauces in squeezy bottles so guests can customize their pitta pockets.
- Scale up the bowl recipe easily; jollof rice can feed 10–15 people with simple ingredient doubling.
FAQ
Can I use the barbecue plus one method for vegetarians?
Absolutely. Grill halloumi, portobello mushrooms, or vegetable skewers, and pair with a hearty bowl like roasted aubergine with tahini or a quinoa tabbouleh.
How do I prevent the jollof rice from burning?
Use a heavy-bottomed pot, keep the heat low after adding liquid, and avoid stirring once the rice is simmering. The crispy bottom is intentional—just watch the timing.
What if I don't have pitta bread?
Use tortillas, naan, or large lettuce leaves as a wrap. Even a plate will work—the principle is the same: one grill item plus one bowl item.
The beauty of the barbecue plus one approach is its flexibility. Whether you're cooking for a family reunion, a beach picnic, or a backyard party, this method cuts down the chaos and leaves you more time to enjoy the company. Next time you fire up the coals, remember: one grill item, one big bowl, and pitta bread—your guests will thank you.
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