5 Tips For Hosting a Holiday Party (Or Being a Good Grilling Potluck Guest)
📸: Sara Range’s Smoked Duck Breast with Cranberry Chutney
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We’re back with Sara Range aka PolyGrill17! Sara is back this week sharing 5 tips for hosting a holiday party spread, and how to be a good potluck guest! From what to cook and when to cook it, to how to serve it! Sara even shares some show stopping recipes sure to impress.
Don’t forget to check out Sara’s past episodes: Sara Range Talks Traeger Cooking and Recipe Development (Episode 42) and Fancy BBQ and 5 Tips to Taking Beautiful BBQ Photos (Episode 29)
Of course, we gotta kick off the episode with highlights. Sara makes her TV Debut gives us a behind the scenes peek into live TV! Jay shouts out a recent visit with Anthony from Mega Texas BBQ and getting to cook on a gravity fed charcoal grill. Frankie shares a technology fail and a gentle reminder to calibrate your thermometers!
BBQ Question of the week is, “What is the best way to transport your BBQ?” What are your favorite ways to take your bbq on the road?
We’d recommend a Casserole Carrier (Double Decker) for small dishes, or an Insulated Food Delivery Bag for those larger meals!
After the break we get into 5 Tips for Hosting a Holiday Party (Or Being a Good Grilling Potluck Guest)! Tune in below, you won’t want to miss this!
TLDR:
Tip 1: Keep It Classic (to you)
Tip 2: Next Day BBQ Taste Better!
Tip 3: Master The Art of the Spread
Tip 4: Being a Good Potluck Guest - plus recipe ideas!
Tip 5: Don’t Forget Your Hostess Gift!
Tune in to the episode below to hear more! Don’t Sara’s recommend Traeger recipes for Smoked Deviled Eggs and Smoked Ice Cream, or her Smoked Duck recipe. You can find Sara on Instagram @PolyGrill17!
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This week the one and only Meathead Goldwyn joins the show! Creator of AmazingRibs.com, author of New York Times Best Seller “Meathead, The Science of Great Barbecue and Grilling” and BBQ Hall of Famer! We talk about his entry into the world of bbq, creating AmazingRibs.com, his book and the three temps every bbq enthusiast should master! Meathead explains exactly how dry brining works, the advantages of the reverse sear, hot and fast cooking, and is #fatimization a thing?