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Epic 4th of July BBQ Feast Under 60 Dollars Easy for 20 People

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A budget-friendly, crowd-pleasing BBQ feast designed to feed 20 people with simple ingredients and easy grilling techniques, perfect for 4th of July celebrations or large backyard gatherings.

Ingredients

Scale
  • 5 lbs bone-in chicken thighs
  • 3 lbs pork ribs
  • 2 lbs hot dogs or bratwursts
  • 1 cup ketchup
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 2 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Pinch of cayenne pepper (optional)
  • 5 lbs russet potatoes
  • 1 cup mayonnaise
  • 2 tbsp yellow mustard
  • 1/2 cup chopped celery
  • 1/4 cup chopped red onion
  • Salt and pepper to taste
  • About 6 lbs seasonal veggies for grilling (bell peppers, zucchini, corn on the cob)
  • 1/4 cup olive oil
  • Fresh herbs like parsley or cilantro for garnish (optional)
  • 2 loaves of crusty bread or burger buns
  • Pickles and sliced onions for topping
  • Lemonade or iced tea (store-bought or homemade)

Instructions

  1. Make the BBQ Sauce (10 minutes): In a medium bowl, whisk together ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, and cayenne pepper. Taste and adjust sweetness or heat as you like. Set aside.
  2. Prep the Chicken and Ribs (15 minutes): Pat dry the chicken thighs and ribs. Lightly season with salt and pepper. Reserve half of the BBQ sauce for serving; brush the rest liberally on the meats to marinate while you prep other items.
  3. Prepare Potato Salad (30 minutes): Peel and dice potatoes into 1-inch chunks. Boil in salted water until tender but not falling apart (about 15 minutes). Drain and cool slightly. In a large bowl, combine potatoes, mayonnaise, mustard, celery, red onion, salt, and pepper. Mix gently and refrigerate until serving.
  4. Chop and Toss Veggies (10 minutes): Cut bell peppers, zucchini, and corn into grill-friendly pieces. Toss with olive oil, salt, and pepper. Set aside for grilling.
  5. Start Grilling Meats (45-60 minutes): Heat grill to medium heat (about 350°F/175°C). Place ribs on indirect heat and cover grill. After 30 minutes, flip ribs and add chicken thighs to direct heat. Grill chicken about 7-8 minutes per side until internal temp hits 165°F (74°C). Meanwhile, baste meats occasionally with reserved BBQ sauce.
  6. Grill Veggies and Hot Dogs (15 minutes): Once meats start to rest, grill veggies until tender and slightly charred. Grill hot dogs or brats until nicely browned and heated through.
  7. Rest and Serve (10 minutes): Let meats rest covered with foil to keep warm. Arrange everything on platters—potato salad, grilled veggies, hot dogs, chicken, and ribs. Garnish with fresh herbs if desired.

Notes

Keep the grill lid closed as much as possible to maintain even heat and smoky flavor. Cook ribs low and slow over indirect heat for tender meat. Parboil ribs before grilling to speed cooking if short on time. Use a spray bottle to control flare-ups. Let meats rest 5-10 minutes before slicing. For gluten-free, swap buns for lettuce wraps or gluten-free rolls. Vegetarian options include grilled portobello mushrooms or veggie sausages. BBQ sauce tastes better after sitting overnight in the fridge.

Nutrition

Keywords: 4th of July, BBQ, budget-friendly, grilling, ribs, chicken thighs, potato salad, grilled veggies, crowd-pleaser, backyard party

Find it online: https://gleamgulp.com/epic-4th-of-july-bbq-feast-under-60-dollars-easy-for-20-people/