A game day cookout menu for 12

Three dishes, three different jobs

This is a starting menu for 12 adults with three sliders each and two substantial sides. Serving estimates are planning choices, not a promise that every group eats the same amount. For a lighter meal, the planner also offers two sliders per adult.

Three batches of the sliders use 4½ lb of ground beef and 36 Hawaiian rolls. Those are already part of the recipe shopping list. Do not add a second beef or bun allowance unless you are serving something else.

The sides round up to full recipe batches, which leaves some room for larger portions or leftovers. Keep the slaw’s bold seasoning in mind and read its notes if you prefer a milder dressing.

Make the shopping list

1. Use Add these dishes to my cookout to select the three recipes. This adds them to any recipes already in your plan.
2. Enter 12 adults and the number of children joining you. Keep the slider setting at three per adult for this menu, and remove any other recipes you do not need.
3. Leave the separate meat choices empty for this menu. Leave other side dishes at zero unless you want additional food.
4. Build the list, then check it against the food you already have. Add drinks, ice, and serving supplies separately.

The planner rounds each recipe up to full batches for your guest count. Children use the child portion setting you choose. The example below counts adults only and does not include an appetizer.

For six adults, the full batch approach makes 24 sliders rather than exactly 18. It is convenient for shopping and leaves extras. If you change the patty count yourself, keep each patty the same size and adjust all the slider ingredients together.

Prepare in an order that gives you room

Before cooking day

Confirm the guest count and any dietary needs. Check grill fuel, refrigerator space, and the number of shallow dishes you can fit in the oven. Read each recipe before shopping so you can see the equipment and preparation it needs.

Start with the cold side

Make the slaw and refrigerate it for at least the hour called for in the recipe. Keep it cold while you work on the other dishes. Set out serving tools and leftover containers now rather than looking for them with food on the grill.

Give the beans their own appliance

The beans bake at 325°F and the sliders grill at about 375°F. Using the oven for beans keeps the grill available for patties and rolls. For two bean batches, use two shallow dishes that fit with room for heat to circulate. A single deeper pan changes the heating time.

Cook sliders close to the meal

Shape equal patties, keep the uncooked beef refrigerated, and cook in manageable rounds. Make space for the rolls to toast without crowding the beef. Check several patties with a thermometer, then move cooked food to a clean platter.

Use the individual recipe times as estimates. The number of batches, your cookware, and the heat available change the finish time. Set a meal time you can adjust instead of promising every dish will finish at the same minute.

Want something to snack on first?

Smoked Jalapeño Poppers fit the menu if you have a separate smoker and a way to serve them hot. Add them to the planner only if you want the additional ingredients. The main menu already includes substantial sides.

With just one grill and an oven, keep the core three dishes. An extra recipe is useful only if you have the space and time to cook it.