NY Times: Throw a Backyard Party Guide from Wirecutter


We love backyard entertaining and cooking so much that we once spent four days straight just testing grills, enlisting The New York Times's Sam Sifton to help us cook 40 pounds of burgers, barbecue, and whole chickens. From Bluetooth speakers to patio furniture, here’s what we think you need to do summer right.

See the full guide from Raphael Brion on New York Times' website here.

Raphael Brion cooked in Michelin-starred restaurants prior to becoming a food editor over 10 years ago.

NY Times: Throw a Backyard Party Guide from Wirecutter

Two people grilling burgers on charcoal grills outdoors with smoke rising around them.
Two people grilling burgers on charcoal grills outdoors with smoke rising around them.

NY Times: Throw a Backyard Party Guide from Wirecutter


We love backyard entertaining and cooking so much that we once spent four days straight just testing grills, enlisting The New York Times's Sam Sifton to help us cook 40 pounds of burgers, barbecue, and whole chickens. From Bluetooth speakers to patio furniture, here’s what we think you need to do summer right.

See the full guide from Raphael Brion on New York Times' website here.

Raphael Brion cooked in Michelin-starred restaurants prior to becoming a food editor over 10 years ago.

Photo thumbnail Blog Author
Staff Writers
Wirecutter Staff
Staff picks for Wirecutter.
Tips & Guides

NY Times: Throw a Backyard Party Guide from Wirecutter

Two people grilling burgers on charcoal grills outdoors with smoke rising around them.
Two people grilling burgers on charcoal grills outdoors with smoke rising around them.

NY Times: Throw a Backyard Party Guide from Wirecutter


We love backyard entertaining and cooking so much that we once spent four days straight just testing grills, enlisting The New York Times's Sam Sifton to help us cook 40 pounds of burgers, barbecue, and whole chickens. From Bluetooth speakers to patio furniture, here’s what we think you need to do summer right.

See the full guide from Raphael Brion on New York Times' website here.

Raphael Brion cooked in Michelin-starred restaurants prior to becoming a food editor over 10 years ago.

Photo thumbnail Blog Author
Staff Writers
Wirecutter Staff
Staff picks for Wirecutter.
Tips & Guides
browse all articles
Here at Sawyer

Recent mentions