Bonfire Night Feast: Full Menu & Timeline

Remember, remember the fifth of November… It’s cold, dark and perfect for hand‑held food you can eat in gloves. Here’s a practical, UK‑friendly plan for 8–12 people: a crowd‑pleasing menu, make‑ahead timeline, shopping list, and a few food‑safety and first‑aid notes.

Plan backwards with the Cook Planner, scale servings with Brine & Yield, and double‑check safe temps before serving.
• Planner → https://www.kitchensizzlers.com/bbq-smoker-time-calculator/
• Brine & Yield calculators → https://www.kitchensizzlers.com/brine-calculator/
• Probe temps (°C) + resting → https://www.kitchensizzlers.com/guides/probe-safe-temps/
• Wood pairing (UK) → https://www.kitchensizzlers.com/wood-pairing-uk/

The Menu (pick 1–2 mains + 3 sides + 1 sweet)

Warm‑hand mains

• Pulled‑pork sliders — Pork shoulder to ~95°C & probe‑tender, rest 1–2 h; hold hot and serve in soft rolls with slaw.

• Sticky chicken legs (GF) — Smoke/roast to 74°C, finish hot to crisp; brush with a late glaze.

• Spare ribs (3‑2‑1‑ish on electrics) — Cook to tender between bones; slice into singles for easy eating.

• Veg option: Smoky mushroom & halloumi flatbreads with garlic yoghurt.

Sides that sit well

• Bonfire jacket potatoes (foil‑wrapped; finish unwrapped for skins).

• Apple slaw with light mustard dressing.

• Sweetcorn with chilli‑lime butter.

• Tray leeks & carrots (roast until caramelised).

• Mug soup (tomato or pumpkin) kept hot in slow cooker/airpot.

Sweets & drinks

• Baked apples (butter, brown sugar, cinnamon; finish with custard).

• Parkin or toffee apples (classic Bonfire Night treats).

• Hot chocolate bar (marshmallows, whipped cream, orange zest).

• Warm mulled apple juice (family‑friendly) or non‑alcoholic spiced cider.

Make‑Ahead Timeline (example for fireworks ~7:30 pm)

Day before (4 Nov)

• Season pork shoulder (or dry‑brine chicken).

• Make slaw dressing & chilli‑lime butter; bake parkin (improves overnight).

• Check dry wood (apple/cherry for pork/chicken; oak for beef) and fuel.

Morning (5 Nov)

• Start pork shoulder early (110–120°C). Use the Planner for timings.

• Prep baked apples (stuff; keep chilled).

• Par‑bake jacket potatoes until just tender; chill.

Afternoon

• Make hot chocolate base & keep in slow cooker on low (or fill airpots/thermos).

• Roast tray leeks & carrots to 80%; hold to finish later.

• If doing ribs, get them on (allow ~5–6 h on electrics).

Pre‑display (6:15–7:15 pm)

• Shred pork with juices; hold hot (covered) in a warm oven/insulated box.

• Finish jacket potatoes (unwrap for the last 10–15 mins to crisp).

• Glaze chicken/ribs in the last 15 mins; rest chicken 10–15 mins.

• Bake apples while the fireworks go.

Serve (after 7:45 pm)

• Build sliders, ladle soup, pour hot chocolate.

• Put out parkin/toffee apples and the baked apples with custard.

Shopping List (for 8–12)

Mains

• Pork shoulder 3.5–4.5 kg or spare ribs 2 racks or chicken legs 16–20

• Halloumi 3 blocks + large flat mushrooms 12

Sides

• Baking potatoes 12, corn 8, leeks 3, carrots 6, white cabbage 1, apples 3, onions 2, pumpkin/soup veg 1.5 kg

Sweet & drinks

• Dessert apples 8 (for baking) or toffee apples kit; parkin ingredients; cocoa powder, milk, cream, marshmallows; cloudy apple juice + spices

Pantry & disposables

• Rolls/buns 24 (plus GF wraps/rolls), cider vinegar, ketchup, brown sugar, mustard (GF), paprika, garlic, salt, pepper

• Dry wood chips/chunks; foil, butcher paper, napkins, gloves, airpots/thermos

Service & Safety (read this)

• Keep hot food hot: aim to hold above 63°C in warm ovens/insulated boxes/slow cookers. If food drops below 63°C, use within 2 hours, then chill or discard.

• Reheat thoroughly: return leftovers to steaming hot before serving.

• Clean smoke: preheat fully, keep the top vent open, and add small, dry wood charges.

• Burn first aid: if anyone gets a minor burn, cool under running water for 20 minutes, then cover loosely with cling film.

• Kids + fireworks: keep food/drink tables well away from the bonfire and sparklers; adults handle fireworks.

Handy site links

• Cook Planner → https://www.kitchensizzlers.com/bbq-smoker-time-calculator/

• Brine & Yield calculators → https://www.kitchensizzlers.com/brine-calculator/

• Probe temps (°C) + resting → https://www.kitchensizzlers.com/guides/probe-safe-temps/

• Supermarket cuts translator → https://www.kitchensizzlers.com/buyers-guides/uk-supermarket-smoking-guide/

FAQ’s