Hosting a barbeque on a balmy summer’s day is a hallowed national tradition – and one we’ve longed for during long, locked down winters.

This January, we have yet another great reason to invite our friends over and fire up the barbie: BWS and GIVIT’s Snag a Donation campaign, which sends cash to a range of charities whenever you tag them on Instagram.

Of course when it comes to hosting a backyard BBQ, a little preparation goes a long way. Here’s some tips to make sure your event goes off without a hitch.

Sausage selection: cover all bases
A plain beef snag may be the mainstay of summer barbeques around the country, but a selection of gourmet options spice things up. A classic Cumberland is a reliable crowd-pleaser, or opt for something like a lamb, mint and rosemary or chicken Kiev. And absolutely include a plant-based option for your vegetarian and vegan friends. Suzy Spoon’s Vegetarian Butcher’s Tuscan-inspired polenta, sundried tomato and basil sausage will have even the most ardent meat-eaters lining up for more.

Superlative sides
Now you have your snags sorted, it’s time to give some thought to the supporting act – sides and salads. Choose salads that provide a textural counterpoint – it’s hard to go past a crunchy slaw with a punch of zesty citrus or a salad of rocket, walnuts and crisp pear. An accompaniment of sauerkraut will deliver enough tang to cut through a rich sausage, while a side of kimchi will significantly up the flavour stakes. Finish the spread with fresh buttered rolls.

Get the esky ready
Make it a morning task to fill an esky – a paddling pool will do in a pinch – with ice to chill your drinks well before guests are due to arrive. With a selection of beers, prosecco and mixers as the bedrock of your icy offerings, be sure to throw in some non-alcoholic options like mineral water, kombucha or Seedlip. Tip: cut some lime or lemons into slices and keep in a Tupperware container in the esky to use as ready-to-go icy garnishes.

Curate your guest list
Everyone has one – the friend whose social feed is filled with endless close-ups of cuts of meat and knows everything there is to know about Weber hacks, smokers and the regional variations of Texan barbeque. This is the person to whom you should delegate responsibility for cooking your snags. Crown them king – or queen – of the grill and hand them an apron, set of tongs and words of encouragement. This will free you up for important tasks like making sure the drinks are cold and catching up with friends.

Snap your snags
Don’t forget to take some snaps of your snag-packed barbeque. For every snag you snap and share on Instagram between January 19 and 26, the good folk at BWS will donate one dollar to GIVIT. Just tag @bws_au in your BBQ snag pics and use the hashtag #snagadonation, and BWS will donate $1 to the non-profit organisation that supports worthy causes including flood relief, Covid-19 financial assistance, domestic and family violence support and Indigenous programs. Trust us, your sausage sambo will taste all the sweeter in the knowledge it’s supporting a good cause.

This article is produced by Broadsheet in partnership with BWS.