Picnic Buffet Recipe

Prepare proteins

Remove proteins from refrigeration 20–30 minutes before grilling so they come closer to room temperature. Pat chicken breasts dry and drizzle with 2 tablespoons olive oil; rub with 1 tsp salt and 1 tsp pepper. Season burger patties with 1 tsp salt and 1 tsp pepper evenly on both sides. Leave brats and hot dogs as-is or prick brats lightly with a fork if desired.

Preheat grill

Preheat grill to medium-high (about 375–450°F / 190–230°C). Clean and oil grates. Arrange zones if possible: direct heat for searing burgers/hot dogs, indirect for finishing chicken and brats.

Cook brats

Place brats in a shallow pan and add 1 cup water. Bring to a simmer on stovetop or on grill pan to steam for 6–8 minutes to cook through and keep them juicy. Finish on grill over medium heat, turning occasionally, until browned and internal temp reaches 160°F (about 6–8 minutes more).

Cook burgers

Grill burger patties over direct heat 3–4 minutes per side for medium (adjust time for desired doneness). During last minute, add sliced cheddar to each patty to melt and transfer to a cooler part of the grill or tent with foil to rest for 5 minutes. Internal temp for medium should be 160°F.

Cook chicken breasts

Grill chicken breasts over medium heat 6–8 minutes per side until internal temperature reaches 165°F. Baste with remaining 4 tablespoons olive oil or melted butter during grilling. Rest chicken 5 minutes before serving; slice if desired.

Cook hot dogs

Grill hot dogs over direct heat until nicely charred in spots, turning frequently, about 5–7 minutes.

Serve

Keep cooked proteins warm on a covered tray. Offer appropriate buns and condiments alongside. Use tongs to assemble burgers/brats/hot dogs to avoid cross-contamination.

Split buns and toast cut-sides on the grill for 30–60 seconds until lightly golden. Arrange sliced cheese, pickles, tomatoes, lettuce, ketchup, mustard, relish and mayonnaise in serving bowls or squeeze bottles for guests to assemble their own sandwiches.

Cook potatoes

Place scrubbed whole potatoes in a large pot, cover with cold water by 1 inch, add 1 tsp salt, bring to a boil, then simmer until fork-tender (15–20 minutes depending on size). Drain and cool slightly until safe to handle.

Assemble salad

When potatoes are warm but not hot, peel if desired and cut into 3/4-inch cubes. In a large bowl combine potatoes, chopped hard-boiled eggs, celery, and red onion. In a separate small bowl whisk together 1 cup mayonnaise, 2 tbsp yellow mustard, 1 tbsp apple cider vinegar, 2 tbsp dill pickle relish, 2 tsp salt and 1 tsp black pepper. Pour dressing over potato mixture and gently fold to coat. Chill at least 1 hour. Before serving, sprinkle paprika over top.

Cook macaroni

Bring a large pot of salted water to a boil. Add 1 lb elbow macaroni and cook until al dente per package directions (usually 8–10 minutes). Drain and rinse under cold water to stop cooking; drain thoroughly.

Assemble salad

In a large bowl combine cooled pasta, grated carrots, diced celery, red bell pepper and sliced green onions. In a separate bowl whisk together 1.5 cups mayonnaise, 2 tbsp white vinegar, 1 tsp sugar, 1.5 tsp salt and 1 tsp black pepper. Pour dressing over pasta mixture and toss until evenly coated. Chill at least 1 hour before serving for best flavor.

Place potato chips in bowls or leave in bags with scoops for guests. Arrange chocolate chip cookies on a platter or individually wrap for easy distribution. Keep cookies in an airtight container if making ahead to preserve freshness.

Toss sliced onions and bell peppers with 1 tablespoon olive oil and a pinch of salt and pepper. Grill in a basket or on foil until softened and charred (6–10 minutes), stirring occasionally. Serve as toppings for burgers and brats or as a side.