A BBQ Pro on What It Takes to Grill for 600 People

Chicago native Dakari Akorede knows his way around a grill. The Allrecipes Allstar and middle school culinary instructor has been absorbing the lessons of his foodie family from a young age, and he applies the skills he’s learned from Chicago to Atlanta to New Orleans for his private chef clients (his first gig at the grill was for… wait for it… a crowd of 600!). We caught up with Akorede to talk about grilling essentials and to get some tips for keeping backyard barbecue crowds happy while commanding the grill.

Tell me a bit about your culinary background.

My passion for food and barbecue was evident from a young age. I would spend endless hours watching the Food Network, absorbing techniques and recipes, and honing my skills in the kitchen alongside my mom. My dad's BBQ grill was another favorite spot where I would often be found, learning the secrets of perfect barbecue. In Chicago, my exposure to diverse flavors and cooking styles broadened my culinary perspective. Moving to Atlanta, I brought with me this wealth of experience and a distinctive approach to cooking.

What are some of your favorite foods to grill?

Beef dino ribs are a showstopper on the grill. These massive, meaty ribs are full of flavor and perfect for slow cooking. Grilling oysters is another favorite. It’s a fantastic way to bring out their natural brininess while adding a hint of smoky flavor. I prefer to grill them directly in their shells. And steak is a classic and versatile choice for grilling. My favorite cuts are ribeye and New York strip due to their marbling and flavor.

Are there any grilling tools that you can't live without?

My top three must-have tools are my probe thermometer, long tongs, and heat-proof gloves. A probe thermometer allows me to monitor the internal temperature accurately without having to cut into the meat, ensuring that everything is cooked to the desired doneness. 

Grilling involves dealing with high temperatures and hot surfaces, so protecting my hands is crucial. Long tongs are essential for managing food on the grill without risking burns. Similarly, heat-proof gloves are a must for safety and convenience, allowing me to handle hot grill grates, adjust vents, and manage food directly over the flames without worrying about burns.

I know your first grilling gig was for 600 people. How do you keep things moving smoothly when cooking for such a big group? 

Grilling for a large crowd requires meticulous planning, organization, and efficient execution. I start with a manageable menu and source ingredients in bulk. I set up distinct prep, cooking, and serving stations to maintain a logical workflow and assign clear roles to team members for coordination. Time management is key, so I create a detailed timeline and cook in batches to ensure everything is ready simultaneously. Consistent quality control with a probe thermometer and taste tests is crucial. Finally, a buffet setup streamlines serving, and I ensure efficient cleanup and gather client feedback to improve future events.

Most people will never see that kind of volume, so I'm wondering if you have tips for folks who might be grilling for a smaller (but still big-ish) crowd. How can they apply those lessons for backyard grilling?

Grilling for a smaller crowd, although less daunting than catering for hundreds, still benefits from careful planning and application of lessons learned from larger-scale events. By estimating portion sizes and tailoring the menu to suit the occasion, hosts can ensure they have enough food without excess waste. Simplifying the menu to a few well-executed dishes allows for efficient preparation and cooking, reducing stress and ensuring an enjoyable experience for both the cook and guests.

Furthermore, adapting the organizational strategies from larger events to backyard grilling can streamline the process and enhance overall efficiency. Establishing a clear workflow, setting up designated prep and cooking stations, and assigning specific tasks to helpers can help manage the cooking process smoothly. Additionally, maintaining a focus on quality control, such as using a meat thermometer to ensure perfect doneness, can elevate the backyard grilling experience, resulting in delicious food and satisfied guests.

This interview has been edited for length and clarity.