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The most captivating Fourth of July spreads have a touch of disorder. Someone searching for the tongs again? Sauce stains on the table? Buns scattered everywhere? What works best for me is that I can prepare some ‘anchor’ grill recipes with some side dishes that I can earlier prepare and set aside. I try to stay away from anything that involves last-minute wizardry since that is when your cooler starts leaking. We present to you 33 BBQ recipes encompassing a wide range of smoky main dishes and cool, crunchy sides that pair wonderfully together.

1) Smash Burgers

Smash burgers are great because they are simple to make. Form the 80/20 ground beef into loose balls, and smack them onto an extremely hot griddle to obtain crispy edges. Cover it for a few seconds to allow the cheese to melt. Once smashed, sprinkle with salt and pepper. To ensure the crusty beef remains the focal point, we will keep the condiments (pickles, onions, ketchup) minimalist.

2) Hot Dogs and Onions

The primary reason hot dogs are the most common food at backyard barbecues is their simplicity and speed of preparation and how quickly they help create a relaxing atmosphere. If you prefer greater surface browning, split them lengthwise and grill until they blister. Stacked onion slices should be sautéed in butter or oil until they attain a sweet taste and a somewhat jam-like texture. I have seen selective children transform into onion fans when they are presented with a hot dog. July sees the occurrence of peculiar wonders.

3) BBQ Chicken Thighs

Chatting by the cooler won’t bother chicken thighs. Begin cooking at medium heat, starting with the skin side down to allow the fat to render and the skin to crisp up. Finish cooking using indirect heat. For the barbecue sauce not to burn and turn bitter, apply the sauce just at the end of the cooking process. The final product is a sticky and smoky chicken that remains juicy even after sitting out.

4) BBQ Chicken Drumsticks

Remembering summers of childhood might remind you of drumsticks. They are a classic summertime treat that will not cost a lot. While grilling, place the sausages over to the side without coals (the side of the grill that uses indirect heat). Cook them for around 20 minutes until their internal temperature hits 160 degrees. Alternatively, you can prepare them on low heat with the grill lid closed. Finally, pour the sauce over the ingredients and roll them so that every inch is covered. I enjoy providing these along with extra napkins, and no further explanation is necessary.

5) Dry-Rub Pork Ribs

People often mistakenly believe that cooking ribs requires some sort of elaborate cooking skill. The recipe requires only one thing: patience. Rub the meat with a sweet-smoky rub and cook it low and slow over indirect heat until the meat starts pulling away from the bones. You may wrap them in foil halfway through the cooking time if you want them to be more tender. It is a good thing that sauce is optional because someone always complains about the sauce.

6) BBQ Pulled Pork

Pulled pork is a prime example of a “make it once, feed everyone twice” meal. Smoke or roast a pork shoulder until tender. Next, shred the meat and mix it with either vinegar or BBQ sauce. It is great on buns, fantastic with nachos, and even pulling it from the fridge at midnight, it is still amazing. I believe this is the best choice if you want a recipe for just one large-scale project.

7) Sausages with Peppers

This is what I do to generate some buzz around the table. When grilling sausages, take your time. This is to ensure that they grill all the way through and do not split apart. Also, cook the sliced peppers and onions until they are tender and sweet. You can either put everything in the buns, or serve it as one big, glorious mess. For those who decide against a burger, the ‘grill food’ option really does save the day.

8) Cedar-Plank Salmon

Lemon Butter Garlic Salmon Fillets Recipe

It’s somewhat rebellious (in a good way) to have salmon at a BBQ. I will soak the cedar plank and set the salmon to cook over indirect heat so the wood can add flavor to the fish without drying it out. You can just season it with a mixture of salt, pepper, and brown sugar, and finish it off with lemon and dill. This option is appropriate for customers who would like something lighter than the ribs.

9) Shrimp Skewers

Shrimp is my “Oops! I need to grab an additional ingredient for the recipe since it won’t take much time to prepare. Put the peeled shrimp in a bowl or container and add some oil, garlic, a pinch of salt, and chili flakes. Once combined, skewer the shrimp, and then proceed to grill them. To finish, add melted butter and lemon. I advise you to refrain from blinking excessively.

10) Grilled Corn on the Cob

Grilled corn is an amazing summer treat. If you plan to achieve a smoky color on the corn, shuck it before grilling. For a more gentle cooking approach, you can grill it in the husk. While the corn is still hot, soften some butter and spread it on. Zest a lime and sprinkle some chili powder over it. It’s completely fine for shirts to be buttered.

11) Elote-Style Corn

This is the type of corn that causes people to abruptly stop talking mid-sentence. First, grill the corn. Then, spread the corn with mayonnaise (you can also use a combination of sour cream and mayonnaise). Next, cover the corn with Cotija cheese. Finally, sprinkle the corn with lime juice. If you’d like some heat, add chili powder. In every conceivable way, it is messy.

12) Grilled Pineapple

Eating grilled pineapple is like going on vacation. Cut the apples into rings or spears. Using a brush, coat them with a thin layer of melted butter. Finally, sprinkle a little bit of brown sugar and cinnamon on top. Grill until there are good markings and the fruit becomes very aromatic. I have combined it with pork, and I have presented it as a dessert: both are correct.

13) Watermelon Feta Salad

This salad is the ideal meal if you want to avoid the heat and not have to change out of your jeans. The sweet and juicy flavor of watermelon and the briny and savory taste of feta cheese are a perfect pair. The delectable mix will tempt you to return. Rush’s provides an excellent variety of flavors for you to mix and match when crafting your ideal smoothie. For an extra kick to your smoothie, consider adding lime. If you want to keep it nice and cool, consider adding mint. I appear to generate more of it as it remarkably vanishes so quickly.

14) Creamy Coleslaw

When accompanying smoky or sticky foods, coleslaw brings a refreshing crunch. Mix grated carrots, green cabbage, and red cabbage, and then combine with mayonnaise, vinegar, a pinch of sugar, and celery seeds to dress. Allow the cabbage time to soften. I like to heap it on my pulled pork sandwiches since it serves as a built-in side dish.

15) Vinegar Slaw

For those concerned about sun exposure affecting the mayonnaise, here is the slaw. Mix the cabbage with apple cider vinegar, oil, mustard, salt, and honey. After several hours of sitting, the table still remains clear and bright. It also slices its rich ribs like a little palate reset.

16) Baked Beans

Like a good bass line, you know what they lack. Just mix the canned or cooked beans with the sautéed onions, bacon, ketchup, mustard, and a spoon of molasses. Bake until the edges thicken and become sticky. I once kept them warm for so long that they turned into something described best as bean jam. They still got eaten.

17) Macaroni Salad

Macaroni salad elicits a unique feeling of nostalgia. Prepare the pasta until just beyond al dente (it will finish cooking and firm up in the fridge) and then mix with mayonnaise, vinegar, mustard, chopped celery, and diced onion. Cool it so that it has a smoother flavor instead of tasting like a bunch of ingredients arguing. The addition of paprika shows care in the preparation.

18) Potato Salad

Out of all of the additions offered, I prefer mustard in potato salad. It is spicy and creamy. Toss the warm potatoes with the dressing so they can absorb it better. Scallions and dill also add brightness to the dish. The only risk is that someone might eat straight from the mixing bowl, which could create the need to make additional food.

19) Loaded Potato Salad

This side is slightly more on the indulgent side. Add sour cream and mayonnaise for creaminess, and then mix in the blended bacon, cheddar, and chives. It tastes like a baked potato that was invited to a party. It goes well with brisket or ribs.

20) Deviled Eggs

There is a reason deviled eggs are considered a classic appetizer; they are always a crowd-pleaser. Yolks that are combined with mayonnaise, mustard, a bit of vinegar, and salt and pepper. Using a piping bag or a spoon, fill the cavity, and top with a little paprika. I tend to prepare more than is reasonable as I observe adult patrons standing around the tray like seagulls, and acting courteous.

21) Brined Chicken Wings

The salty, tangy, and juicy flavor profile of pickle brine makes it an excellent pairing for wings. Once a few hours have passed, dry the marinade off the wings. Next, grill them on medium heat until the skin is crispy and the meat is cooked through. It can be paired with ranch or a simple yogurt-based dip. It appears that someone has formulated a plan to market these as snack foods.

22) BBQ Wings

Prepare yourself for messy fingers when eating these wings. Almost done, you’ll want to grill the wings, sauce them in BBQ sauce, and grill em one last time to set the sauce as a glaze. Maintain moderate heat so that the sugar does not burn. Unroll a paper towel and accept your destiny.

23) Grilled Veggie Skewers

Veggie skewers offer a superb option for when a grill is completely meat based. Divide everything into equal portions for uniform cooking, and coat with oil to minimize sticking. An effective marinade can be prepared simply with olive oil, lemon, garlic, and oregano. I prefer to accompany these with a nice tangy sauce to feel more intentional.

24) Black Bean Burgers

But sad sandcastles crumble. Before grilling, combine black beans with breadcrumbs or oats, and then chill the patties so they firm up. For best results, grill using an oiled grill grate or grill pan. With the addition of avocado and pickled onions, it taste like a real main dish and not a consolation prize.

25) Portobello Burgers

A meaty food without meat that I enjoy is portobello mushrooms. Soy sauce, olive oil, garlic, and balsamic vinegar create a great marinade to use. Then grill until tender with a dark edge. Mushrooms are, surprisingly, juicy. You may also opt to include some cheese, or keep things light and fresh by adding some arugula and a smear of mayo.

26) Pesto Pasta Salad

This is the pasta salad that I prepare when I want to steer clear of the beige picnic aesthetic. Mix together the cooked pasta, pesto, tomatoes, mozzarella, and lemon. It tastes good when it’s cold, and it’s also good at room temperature, and it’s even good at 11 p.m. standing in the kitchen. Prepare for this wilting basil in your fridge drawer to transform into something wonderful.

27) Cucumber Tomato Salad

This salad is what I crave after tasting something smoky and rich. Chop the cucumbers and the tomatoes. Slice the red onion. Combine vinegar, olive oil, salt, and pepper for a dressing. Allow it to rest for about 10 to 15 minutes so that it becomes a little more juicy. It seems simple and basic but remains refreshing.

28) Skillet Cornbread

Skillet cornbread can make it feel like you have everything together as well as fill your kitchen with an incredible smell. Before mixing the cornmeal and flour, heat the skillet until the edges start to sizzle and brown. I like sugar, just not when it is as excessive as the sugar found in cake. Some may disagree and voice their opinions quite vocally. Delight in the warm butter and see it vanish.

29) Cornbread Muffins

These muffins are ideal for people looking to enhance their cornbread experience. After mixing in shredded cheddar and chopped jalapeños, bake until the tops reach a golden brown color. They complement pulled pork and coleslaw well. I convince myself I’m just “checking to see if they’re done” but I always end up eating one that hasn’t been topped yet.

30) Homemade BBQ Sauce

Making your own BBQ sauce can be a soothing activity, almost like you’re combining a magical potion. Simmer until thick the mixture of ketchup with a dash of mustard, brown sugar, vinegar, Worcestershire sauce, smoked paprika, and garlic powder. For a stronger flavor, add additional vinegar. For additional shine, include more sugar. It is even great for plain grilled chicken, and has good shelf life in the fridge.

31) Pickled Red Onions

These will only take ten minutes, but will enhance your entire spread. Combine some hot vinegar with sugar and salt, then pour the mixture over thinly sliced red onion and allow to cool. Their burgers, tacos, and pulled pork are excellent. During the summer, I treat a jar in the refrigerator as a pantry staple.

32) Lemonade

You could say that homemade lemonade tastes as if it were made with a lot of care. Prepare simple syrup and combine it with freshly squeezed lemon juice and cold water. You may customize it to your liking: more sour, more sweet, or anything in between. As a host, this is an effective way to ensure that everyone stays hydrated without needing to remind anyone.

33) Strawberry Shortcake

My favorite dessert for a cookout would have to be shortcake. The atmosphere is simple, yet cheerful and entertaining. Add some sugar to the strawberries so that they become syrupy, and then layer them with the cream-whipped biscuits. Instead of stressing over dessert assembly, create your own build-your-own set up. Yes, individuals will accept seconds. Most people do.

Nathaniel Lee

Nathaniel Lee is the self-taught chef and recipe developer behind HomeViable. No culinary school, no nutrition degree. He learned by watching, tasting, and refusing to stop asking why. Every recipe here teaches something. He wants you to understand your food, not just cook it.