Food & Wine USA - (06)June 2020

70 JUNE 2020

the buddy system

Don’t be afraid to ask for help. Designate a friend

or family member to be your second-in-command,

and make a list of tasks to delegate. In the flurry of

hosting, it’s hard to stop, think, and assign tasks.

Do this ahead of time so you can divide, conquer,

and cruise on autopilot once the party starts.

5 DAYS AHEAD

Make Koji-Cola

All-Purpose

Marinade (p. 79)

Make Hibiscus

Syrup (p. 79)

3 DAYS AHEAD

Make Smoked

Almond

Muhammara

(p. 73)

1 DAY AHEAD

Marinate melon

for Chile-

Coconut

Watermelon

Crudo (p. 79)

Marinate meat

in koji-cola

marinade

Prep vegetables

for Grilled Veg-

etable Flatbread

(p. 73)

Make Mango-

Hibiscus Cooler

(p. 79)

DAY OF

COOKOUT

Bake Double-

Decker Meringue

Cake (p. 77)

Set up cocktail

station

Garnish water-

melon crudo

Assemble and

grill pintxos

(p. 78)

Grill and mari-

nate vegetables

Assemble

flatbread

Grill meat

mango-

hibiscus

cooler

p. 7 9

pork belly,

shrimp,

and pickled

tomato

pintxos

p. 7 8

PREP LIKE A PRO

Tackle these tasks in the days leading up to your cookout

to guarantee the day goes smoothly.

¹

make

a plan

Whether it’s at a Michelin-starred restaurant

or right in your backyard, every great meal

starts with a smart plan. The key to a

successful, low-stress cookout is to expend

effort strategically by working ahead, saving

party time for casual cooking and low-lift,

high-impact finishing touches.

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0620_FT_Summer_Cookout.indd 70 FINAL 4/22/20 1:01 PM