35 Memorial Day BBQ Recipes That Smell Like Summer Before You Even Take a Bite

You can smoke in your hair, a drink sweating in your hand and listen to someone ask (again) if the burgers are ready. I enjoy recipes that can handle that type of chaos. I find it easier to prep things early, grill them, and serve them without any additional fuss. Here are 35 recipes that go together and are easy to BBQ, from proper mains to the sides people kindly ask for more of. Some are classic, some are a little weird in a good way, and all of them belong outside with paper plates.

1) Classic Cheeseburgers

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I can be a little picky when it comes to hamburgers, considering how I feel insulted when a burger is dry. Whenever using 80/20 ground beef, form loose patties, salt them just before grilling, and do not smash them like you are angry! Put cheese on during the last minute of cooking so it melts instead of forming a waxy layer. If you put out some onions, pickles, and a mediocre mustard, people will think you hired a caterer.

2) Smash Burgers

This is the burger for me—an impatient person—who wants maximum crust in no time! Form beef into small balls, then press them down onto a very hot griddle, and let the edges crisp and turn brown before flipping. I take it as a compliment. The house will have a very light smell, reminiscent of a diner. Smash burgers come with a little chaos. Top yours off with shredded lettuce and extra pickles.

3) Grilled Hot Dogs

Easy things can sometimes be seen as boring. Because of this, hot dogs are not as appreciated as they should be. Grill them, and let them blister, then stack on the onions that you have cooked until they are sweet and a bit smoky. What I like is setting out a “toppings station” because it distracts everyone while you search for the tongs. Also: toast the buns. It is a small action with a big effect.

4) BBQ Chicken Thighs

Chicken thighs forgive your mistakes, which is exactly what a holiday cookout needs. Sear them using direct heat, and then move them to indirect heat so that they cook through without burning the sauce. Brushing on BBQ sauce later allows you to avoid burning sugar, learned that from a small cloud of regret. The result is juicy, sticky, and practically begging you to take another helping.

5) Lemon Herb Chicken

I typically steered clear of grilling chicken breasts since they tend to turn from “okay” to downright “disappointing” in about a minute. Taking them off the heat before you think they should be done, helps a lot, as does a short brine or a yogurt-lemon marinade. If you like moisture, this is non-negotiable. It is a cleaner and brighter choice when compared to the heavier barbecue plates.

6) Grilled Pork Tenderloin

Pork tenderloin is the unsung hero of barbecues: it’s fast, it’s juicy, and it loves company. I season it with garlic, rosemary, salt, and a touch of brown sugar, and then grill it until it is just blushing in the center. You will need to monitor it because leaving it to cook for too long will make it tough. If you have a thermometer, you can trust it. Cut into thick slices and serve with either a mustardy sauce or some chimichurri.

7) Baby Back Ribs

If the plan is to do everything on the grill, then ribs on a holiday can be a little scary. My favorite way to do them is bake low and slow until tender, then finish on the grill for that smoky char. If sauce is added earlier, it will scorch and take on the flavor of a campfire prank. People are so crazy about ribs that they forget to check their phones.

8) Pulled Pork Sandwiches

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Pulled pork is how I do the \\”feed everyone without panicking\\” thing. Slow-cook a pork shoulder until it easily shreds, then mix with some sauce and apple cider vinegar to achieve a nice balance. I’ve seen guests deck out their sandwiches in what looks like an architectural build: layer upon layer of pork, coleslaw, and pickles. You will have more than you think; the leftovers will vanish in a wink.

9) BBQ Pulled Chicken

Pulled chicken is for when you want pulled pork vibes but don’t have a long time to wait. Poach or roast chicken, shred it, and coat it in a tangy BBQ sauce that isn’t too sweet. It’s great on buns, but also sneaky-good on baked potatoes or over mac and cheese. Quelqu’un utilisera de la sauce piquante comme parfum si vous la laissez traîner.

10) Sausages And Peppers

I respect how sausages season themselves. Grill them until browned and juicy, then place them into a pile of peppers and onions that you have cooked until soft and sweet. It is noisy, a bit disorganized, and lots of fun. If you’re trying to act like you prepared a well-rounded meal, serve with crusty rolls or over rice.

11) Cedar Plank Salmon

Cedar-plank salmon is the choice if you want a main that screams ‘wow, you’re fancy’ without putting in that much effort. I season the fish simply and let the grill finish the rest while the salmon becomes opaque and flakes easily. The smoke is soft and delicate, and woodsy, not overpowering. Even individuals who say they “don’t eat fish” tend to have a second bite.

12) Grilled Shrimp Skewers

Shrimp cook so fast that there’s no time to wander off and tell a story while grilling. Skewer them, grill them for a bit, and top with chili-lime butter that makes it seem like you put in a lot more effort. Make sure they are cooked through; pull them off the heat before they become rubbery. This is the platter that disappears before you even finish laying out the napkins.

13) Grilled Corn On The Cob

Corn on the grill smells like the start of summer. I like to leave it in the husk for a little steaming, then pull back and char it a bit for effect. Top with butter and chili-lime salt, and watch them devour it as if starving. Keep dental floss in mind for your future. It’s certainly worth it.

14) Elote Style Corn

Elote off the cob is for those who enjoy the taste of elote but don’t want to battle with corn at a picnic table. Remove the kernels from the grilled corn and mix with mayonnaise or crema, lime juice, chili, and crumbled cheese. It is rich, slightly tangy, and a bit moreish. I’ve watched individuals “sample” it five times prior to the official commencement of dinner.

15) Classic Coleslaw

Coleslaw is the cold, crunchy antidote to all the smoky richness. I prefer it not overly sweet, with sufficient vinegar to wake your taste buds. Ensure it is early enough for the cabbage to soften a little, but not so early that it becomes limp and watery. Bonus: it’s great piled on pulled pork like a little crunchy hat.

16) Vinegar Slaw

When feeding a group outdoors, some people may rightfully become concerned about mayo. Vinegar slaw is refreshing and zesty, and it withstands the heat well. Add some sugar to balance but leave it sharp. It’s especially good with ribs, cutting through all that sticky sauce.

17) Potato Salad

It is honestly kind of tragic that potato salad has the reputation of being bland. Use waxy potatoes, remember to salt the cooking water, and dress them while they’re still warm so that they absorb flavor. I enjoy mustard, dill, and diced pickles for some crunch. It tastes like your childhood dream cookout.

18) German Potato Salad

This one is cozy and tangy and doesn’t use any mayo. Crisp up the bacon, then cook the onions in the drippings, and add a little vinegar and sugar for the sweet and sour. Toss with warm potatoes so that the dressing sticks. It especially feels right when the cooler evening arrives and people begin to gather around the food table.

19) Baked Beans

Baked beans can be the side that becomes a main if you want it to. If you want, you can use canned beans, and that is perfectly reasonable, and then you can enhance the flavor by adding onion, a bit of molasses, mustard, and smoked paprika. I like adding bacon because bacon makes everything taste like they know what they’re doing. Allow it to bake until it’s thick and glossy, just like cookout beans should be.

20) Mac And Cheese

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Mac and cheese belongs at a cookout the way music belongs at a party. Combine different cheeses for more flavor (try sharp cheddar and something melty), then bake until the top is bronzed and slightly crispy. This is the dish that kids swarm while adults silently scoop the most. It will come back to life with a splash of warm milk even if it dries out.

21) Grilled Vegetable Platter

Amid the burgers and ribs, you may also crave something green and grilled. Dress zucchini, peppers, onions (whatever you fancy) in olive oil, salt and a bit of balsamic glaze and grill them. Even if your “garden” is a grocery store, this is simple and tastes like summer gardens. I have seen people stack this onto their plates asif it was the main attraction.

22) Portobello Mushroom Burgers

Portobellos are an actual option for vegetarians. They aren’t a pathetic replacement. Soak in balsamic, garlic, and olive oil to then grill to perfection. So get yourself some napkins, because they are messy in a good way. For that extra intentional touch, consider adding melted cheese or a swipe of pesto.

23) Black Bean Burgers

Veggie burgers can be great, but they can also fall apart and ruin your mood. The trick is to combine a mixture that isn’t too wet with a binder like egg or flax plus some breadcrumbs. To help the patties stay together while grilling, chill them first. Pair it with avocado and a crunchy slaw and everyone feels like a winner.

24) Watermelon Feta Salad

This salad is basically a cold glass of water with chewable bits in it. The combination of sweet watermelon, salty feta, and mint creates a surprisingly refreshing counterpoint to smoky meats. If you’re feeling fancy, add a drizzle of olive oil and a squeeze of lime. I usually prepare a huge bowl, and then pretend to be shocked when it disappears in less than ten minutes.

25) Classic Pasta Salad

Pasta salad can be a limp disappointment if mistreated. While the pasta is still warm, toss it with a zesty dressing. Cook the pasta slightly beyond al dente since it will firm up as it cools. For more flavor, add cheese cubes, olives, and herbs. It’s the type of side that gets better the more people pick at it.

26) Cucumber Salad

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This is my palate cleanser side, especially when the menu is heavy on sauces. Cut the cucumbers into thin slices. Salt them for a moment then add rice vinegar, sesame oil, and a little bit of sugar. It’s refreshing, invigorating, and slightly habit-forming. I’ve eaten it directly from the bowl while “supervising the barbecue.”

27) Grilled Pineapple

Grilled pineapple has a richer flavor that’s more caramel-like, almost like it matured and became more complex. Sprinkle with cinnamon and brown sugar, then grill until spots are charred. It is good as a dessert, but surprisingly, it also works its way onto savory dishes. All of a sudden, you’re hosting an amazing event if someone brings vanilla ice cream.

28) S’mores Bar

If you have kids, or adults who still like fun, s’mores are basically mandatory. They bring back great memories, and lots of ooey gooey mess. Set out graham crackers, chocolate, and marshmallows, then let people toast over the grill’s residual heat or under a broiler if you’re indoors later. Someone will burn one and laugh like it’s their job. That’s the point.

29) Strawberry Shortcake

I prefer shortcake with biscuits because they soak up berry juice without collapsing into sadness. Chop the strawberries, mix them with sugar, and let them sit until they become syrupy. Add whipped cream, and don’t hold back. It’s a fresh, clear dessert after a day filled with smoke and sauce.

30) Classic Deviled Eggs

Deviled eggs are usually the first item people grab without thinking. It’s like one minute there are none, and the next minute there are three missing. Combine the yolks with mayonnaise, mustard, and a little bit of pickle brine to add some tang. To make them look more cared for, dust with paprika and add chives. Transport tip: use an egg carton or place them in lettuce so they don’t slide around like tiny yellow hockey pucks.

31) Jalapeño Poppers

I wouldn’t call this a fun task, and I can’t say I enjoy slicing jalapeños, since I know all too well the hazards involved, like accidentally touching my face afterwards. If you’re more intelligent than I am, then you would wear gloves. Fill them with cream cheese (or cheddar) and grill until blistered, then serve hot. They vanish quickly, especially if the audience enjoys a beer with some spiciness.

32) Guacamole And Chips

Making guacamole comes down to proper seasoning, the right amount of lime, and timing. If you’re into that vibe, mash ripe avocados with onions, cilantro, lime juice, and a little bit of cumin. Taste it, then sprinkle a little more salt until it pops. If you’re concerned with browning, place plastic wrap against the surface and relax.

33) Cowboy Caviar

The snack that brings people to the table “just for a minute” is Cowboy Caviar. Combine beanced, corn, pepper, tomato, and herb mix with a bright vinaigrette. It is crunchy, tangy, and stays good for hours, which is hard to come by on a holiday. I enjoy it as a dip but it can also be spooned onto grilled chicken as a salsa.

34) BBQ Sauce

It really makes the cookout feel intentional when a few sauces are put out on the table. Prepare one classic tomato-based sauce, one spicier option including hot sauce or chipotle, and a Carolina-style sauce with a vinegar-mustard blend for a tangy option. You don’t have to start from scratch either: most people find success with manipulating store-bought ones using vinegar, spices, or molasses. Choosing an adventure is something guests enjoy.

35) Big Batch Lemonade

There’s always a point during a barbecue when everyone simultaneously seems to get thirsty. Lemonade solves the problem and feels festive but not fussy. Prepare simple syrup so that the sugar dissolves (to avoid having gritty lemonade), then add a lot of lemon juice and ice. If you blend in strawberries, it turns a cheerful pink and tends to disappear even faster.