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Perfect Backyard BBQ Menu Plan for 20 Guests

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A practical and delicious backyard BBQ menu plan designed to feed 20 guests with crowd-pleasing classics and easy prep, allowing hosts to enjoy their party without stress.

Ingredients

Scale
  • 4 pounds pork shoulder (bone-in)
  • 2 tablespoons smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon brown sugar
  • Salt and pepper, to taste
  • 1 cup apple cider vinegar
  • 20 chicken drumsticks or thighs (skin-on)
  • 1/4 cup olive oil
  • Juice of 2 lemons
  • 3 cloves garlic, minced
  • 2 teaspoons dried oregano
  • Salt and pepper
  • 4 bell peppers (varied colors), sliced
  • 3 zucchinis, sliced lengthwise
  • 2 red onions, cut into wedges
  • 2 tablespoons olive oil
  • Fresh thyme or rosemary (optional)
  • Salt and pepper
  • 2 pounds baby potatoes
  • 1 head of cabbage
  • 1 large carrot, shredded
  • 1 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • Salt, pepper, and sugar to taste
  • 20 soft sandwich buns or rolls
  • Pickles, sliced onions, and jalapeños for topping
  • BBQ sauce (store-bought or homemade)
  • Seasonal fruit platter (watermelon, berries, peaches)
  • Vanilla ice cream or sorbet

Instructions

  1. Prepare the Pulled Pork: The night before your BBQ, mix smoked paprika, garlic powder, brown sugar, salt, and pepper in a bowl. Rub this spice mix all over the pork shoulder. Place pork in a slow cooker with apple cider vinegar. Cook on low for 8-10 hours or until the meat is falling apart tender. If using an oven, roast at 275°F (135°C) covered for about 6-7 hours. Save the cooking juices to mix back into the meat for extra moisture.
  2. Marinate the Chicken: In a large bowl, whisk olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Add chicken pieces, toss to coat, and refrigerate for at least 1 hour—up to overnight.
  3. Prep the Veggies: Slice bell peppers, zucchinis, and onions. Toss with olive oil, salt, pepper, and herbs if using. Set aside in a bowl or tray, ready for grilling just before guests arrive.
  4. Make the Coleslaw: Shred cabbage and carrot finely. In a separate bowl, mix mayonnaise, apple cider vinegar, Dijon mustard, salt, pepper, and a pinch of sugar. Combine dressing with veggies and chill until serving.
  5. Cook the Chicken and Veggies: About 30 minutes before serving, heat your grill to medium-high. Grill chicken, turning every 5-7 minutes, until cooked through (internal temp 165°F / 74°C). Grill veggies alongside, turning until tender with char marks, about 8-10 minutes.
  6. Warm the Buns: During the last 5 minutes, place sandwich buns on the grill cut-side down, just until toasted and warm.
  7. Assemble and Serve: Pull pork apart with forks, mix with some of the cooking juices and BBQ sauce. Set up a serving station with pulled pork, grilled chicken, veggies, coleslaw, buns, and toppings like pickles and sliced onions. Let guests build their own plates.

Notes

Start the pork early and prep sides while it cooks. Use a meat thermometer to ensure proper doneness. Let the pork rest covered for 15-20 minutes before shredding. Keep the grill clean to prevent sticking and flare-ups. Marinate chicken for at least 1 hour or overnight for best flavor. For gluten-free options, use gluten-free buns or lettuce wraps. Vegetarian options include marinated portobello mushrooms or halloumi cheese.

Nutrition

Keywords: backyard BBQ, party menu, pulled pork, grilled chicken, BBQ sides, summer cookout, easy BBQ recipes, crowd-pleaser

Find it online: https://lumalunch.com/perfect-backyard-bbq-menu-plan-for-20-guests-easy-party-ideas/