Chef Trimell Hawkins, in partnership with Current, a company focused on sustainable electric grilling technology, shared seven expert tips for hosting stress-free summer barbecues. Aimed at feeding large crowds without overwhelming hosts, these strategies emphasize preparation, inclusivity, and smart technology. Hawkins’ advice, paired with his Bundle Skewer Street Tacos recipe, offers practical solutions for summer gatherings.
Hawkins recommends starting with a themed menu, such as street food, to simplify planning and excite guests. Street foods like tacos, gyros, or bao are portable, flavorful, and easy to prepare in bulk. His signature Bundle Skewer Street Tacos, yielding approximately 50 three-ounce or 80 two-ounce tacos, combine mini tacos with skewers for efficient portioning and appealing presentation. The recipe, which serves buffet-style meals, calls for marinating 10 pounds of chicken or beef shoulder steak with garlic, onion, cumin, and lime juice, then grilling and threading onto skewers for easy serving.
Portion planning is key, with Hawkins suggesting about two tacos per guest when paired with other dishes. To diversify the table, he advises offering a mix of hot, cold, and room-temperature options, such as fruit and cheese plates, veggie platters, and salads. These “set and forget” dishes free up hosting time while keeping guests satisfied. Preparing marinades, salads, grilled vegetables, and sides a day in advance further reduces stress, allowing hosts to enjoy the event.
Technology can also ease grilling challenges. Hawkins highlights the Current Model G Dual Zone Electric Grill, which uses sensing technology to monitor and control grate-level temperatures precisely. Its app and Wi-Fi connectivity let hosts check progress remotely, while dual-zone flexibility supports cooking large batches or accommodating varied preferences, like medium-rare and medium-well steaks, simultaneously. The grill’s design reduces flareups, eliminates open flames, and simplifies cleanup, enhancing safety and comfort for large events.
Inclusivity is another priority. Hawkins suggests universally friendly dishes, such as hummus with vegetables, fruit salads, grilled vegetables with chimichurri, and gluten-free proteins like wings or tacos on corn tortillas. These options ensure all guests, regardless of dietary needs, have something to enjoy. To stay present, he advises designing a menu that minimizes last-minute tasks. One trick is hot-holding proteins like chicken in stock and butter to enhance flavor and simplify serving.
The Bundle Skewer Street Tacos recipe exemplifies these principles. After marinating the meat for at least one hour (up to 24), hosts grill it to 165 F for chicken or the desired doneness for steak, then serve in small taco shells with optional salsa, lettuce, and tomatoes. The recipe’s scalability and skewer-based serving make it ideal for crowds.
Current’s mission to break down barriers to outdoor cooking aligns with Hawkins’ tips, promoting cleaner, smarter grilling solutions. The company’s website offers additional recipes and hosting advice for summer events. By combining preparation, inclusive options, and technology, Hawkins’ strategies help hosts focus on enjoying their gatherings rather than managing the grill.
Bundle Skewer Street Tacos Recipe
Courtesy of chef Trimell Hawkins on behalf of Current
Ingredients:
- 5 cloves garlic, minced
- 1 onion, diced
- 1 tablespoon cumin
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 2 tablespoons salt
- 1 tablespoon pepper
- 1 teaspoon coriander
- 1/4 cup lime juice
- 1/4 cup vegetable oil
- 10 pounds chicken or beef shoulder steak, sliced thin
- Taco shells or tortillas
- Salsa (optional)
- Shredded lettuce (optional)
- Diced tomatoes (optional)
Instructions:
- Combine garlic, onion, cumin, onion powder, garlic powder, salt, pepper, coriander, lime juice, and vegetable oil. Coat meat thoroughly. Cover and refrigerate for at least 1 hour, or up to 24 hours.
- Preheat grill to 400 F. Thread small bundles (about 3 ounces each) onto skewers, aiming for three per skewer.
- Grill chicken to an internal temperature of 165 F or steak to desired doneness.
- Transfer bundles to small taco shells and serve with salsa, lettuce, and tomatoes, as desired.
