Barbecuing is one of the most popular ways to cook food outdoors. The savory, smoky flavors of grilled meats, vegetables, and more are hard to resist on a warm summer evening. However, keeping barbecue warm after it’s cooked can be a challenge, especially if you need to feed a large group over an extended period. Having your food turn cold and soggy is no fun. Fortunately, with some preparation and the right equipment, you can keep your grilled foods piping hot and delicious for hours after they come off the grill.
Plan Ahead When Cooking Times Vary
One of the best things you can do is plan ahead when cooking foods that take different amounts of time on the grill. You want everything to be finished cooking at around the same time so it’s all still hot when you serve it.
- Cook quicker grilling items like vegetables and shrimp during the last 10-15 minutes that larger cuts of meat need to finish cooking. Time it so they all come off the grill together.
- Grill quicker cooking foods over direct high heat to cut down on time while searing larger meats over slower indirect heat.
- Prepare ingredients for kabobs, skewers, and other grilled dishes that cook quickly together so you’re not stuck trying to cook multiple things for different lengths of time.
Planning ahead takes some coordination but prevents having to reheat some foods because they got cold waiting for everything else to be ready.
Use Multiple Zones For Different Heat Levels
Take advantage of different heat zones on your grill to cook foods at different temperatures.
- Use direct high heat over the hottest area for searing meats and charring vegetables.
- Move meats over indirect lower heat zones to finish cooking slowly without burning.
- Keep a section of the grill on low just to keep finished foods warm while other items cook.
Strategically using zones of different heat keeps some components piping hot while others cook without burning or drying out.
Preheat Grill Well In Advance
Make sure to preheat your grill thoroughly before cooking. Heat it to the full temperature you’ll be grilling at for at least 10-15 minutes.
- This gets the grates fully heated so food sears quickly rather than sticking and overcooking.
- It also allows thick grill components time to heat through so they can maintain even heat.
Starting with a completely preheated grill is key for food that stays hot off the flames. Don’t let the grill heat as you cook.
Sear Both Sides Of Meat Quickly
Sear both sides of meats like steaks and chops over direct high heat just until browned before moving them to indirect heat.
- Searing creates a browned exterior called the Maillard reaction that boosts flavor.
- It also cooks the outside quickly so the inside stays tender when moved to slower indirect heat.
- Avoid flipping meat repeatedly, just sear both sides once until browned, then move off direct flame.
Browning meat then finishing over indirect heat keeps moisture in and the whole piece hot and juicy.
Avoid Opening The Grill Lid Frequently
Don’t open the grill lid frequently during cooking, especially over indirect zones. Every time the lid lifts, heat escapes.
- Opening the lid repeatedly can cause temperature fluctuations up to 30-50°F.
- Loss of heat means it takes longer for food to cook and cool zones can develop.
- Use grill thermometers so you can monitor interior temp without lifting the lid.
Keeping the lid closed as much as possible locks in heat so food stays hot and cooks evenly.
Let Meat Rest Before Serving
Never slice into meat right after grilling. Letting it rest 5-10 minutes allows juices to redistribute inward.
- Cutting meat immediately causes juices to run out, drying it out.
- The internal temp will rise 5-10°F during resting for more even, thorough cooking.
- Wrapping meat in foil traps in heat so it stays hotter during resting.
Resting helps retain moisture and heat so meats stay juicier when serving time comes.
Use A Double Layer Of Heavy Duty Foil
Wrapping grilled foods in heavy duty foil is one of the simplest ways to keep them hot off the grill.
- Use two layers of foil for extra insulation and seal the package tightly.
- The foil traps in heat and steam to create a mini oven environment.
- Avoid puncturing the foil or letting the package leak steam.
Wrapped tightly in a double foil pouch, BBQ stays piping hot for an hour or more after cooking.
Keep Foods Over indirect Heat
After grilling over direct heat, move foods to indirect heat zones to stay warm.
- Indirect zones range from 250-300°F – hot enough to keep food hot but not overcook it more.
- Place packets of food around the outer edges or on upper racks over the drip pan.
- Avoid direct heat which can scorch foods as they hold.
The ambient heat of indirect zones keeps grilled meats and veggies hot off the flames.
Use The Oven Or Warming Tray
You can also keep grilled foods hot using an oven, warming drawer, or warming tray.
- Ovens and warming drawers work best for wrapped foods rather than open containers.
- Warming trays have open grates to allow steam to escape from chafing dishes.
- Maintain a holding temp of 140-160°F – hot enough without continuing to cook.
The even ambient heat of an oven or warming appliance keeps BBQ hot for groups without drying it out.
Insulatecontainers with Towels
Line containers holding grilled foods with towels or newspaper to insulate them.
- Use towels around the bottom and sides of pans, bowls, and platters.
- Loosely tent foil over containers rather than sealing tight.
- Check temperature periodically and replace towels as needed.
Insulated with towels, containers keep steam and warmth in so barbecue stays tasty.
Use Thermal Cookers
Thermal cookers are specially designed units that retain heat extremely well.
- Fill with boiling water, then add pre-heated containers of grilled food inside.
- Insulated walls keep the interior about 200°F for several hours.
- No power is required so they work well for transport to parties.
Thermal cookers make it easy to keep large batches of barbecue piping hot anywhere.
Keep Foods Covered
Keep grilled foods covered as often as possible, whether in foil, containers, chafing dishes, or under a loose tent of foil.
- Lids or foil help retain heat and moisture escaping as steam.
- Avoid removing covers to check food or flip pieces as heat will escape.
- Transfer food for serving under the cover, then replace it quickly.
Covering grilled foods is a simple way to lock in warmth so they stay ready to serve.
Use A Chafing Dish Set Up
Chafing dishes with sterno fuel heat are designed specifically for keeping large quantities of food warm.
- Use enough sterno fuel canisters under the frame to generate adequate heat.
- Keep foods in cookware designed for chafing dishes so they fit properly.
- Check fuel levels regularly to maintain temperature.
Properly set up chafing dishes keep party sized portions of grilled fare piping hot and delicious.
Maintain Safe Minimum Temperatures
When holding barbecue after grilling, always maintain a safe minimum temperature.
- Hot held foods should stay at 140°F or warmer to limit bacteria growth.
- Discard barbecue left under 140°F for more than 2 hours.
- Use a food thermometer to monitor temps – don’t just guess!
Keeping grilled foods within the safe zone prevents foodborne illnesses from developing.
Frequently Asked Questions
What is the best way to keep hamburgers and hot dogs hot after grilling?
The best way to keep hamburgers, hot dogs, and other small items hot after grilling is to place them in a slow cooker or chafing dish on a low setting. The moist indirect heat keeps them at safe temperatures without drying out the meat.
How can I keep barbecue warm if I don’t have a warming drawer or tray?
If you don’t have warming appliances, you can preheat your oven to 200-250°F and keep foil wrapped foods in there. Or, place items in a slow cooker on low to retain warmth. Just monitor the internal temperature with a meat thermometer occasionally.
What is the ideal resting time before carving large cuts of meat like roasts?
For large cuts of meat like roasts and whole chickens or turkeys, let them rest at least 15-20 minutes before carving to allow juices to redistribute inward. The meat will retain more moisture and heat. Tent loosely with foil as they rest.
How long can I hold grilled foods safely?
You can hold grilled foods like meats, vegetables, and side dishes safely at 140°F or above for up to 2 hours max. After 2 hours in the danger zone between 40-140°F, bacteria multiply rapidly so food should be discarded.
Can I reuse foil or towels for wrapping multiple batches of grilled foods?
It’s best to use fresh foil or clean towels when wrapping each batch of grilled foods. Reusing foil or towels allows bacteria to transfer between batches. Use new materials for each round of food for food safety.
Conclusion
From cooking strategically to letting meat rest before slicing, there are many tricks for keeping barbecue hot off the grill so everyone can enjoy delicious, piping hot food even throughout longer parties. Maintain adequate warmth but avoid overcooking foods further. Monitor temperatures with a food thermometer and throw out anything held too long in the danger zone between 40-140 ̊F. With some thoughtful preparation and the right hot holding equipment, you can serve incredible grilled fare that’s just as delicious straight off the flames.