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

Imagine dancing with smoke billowing from your hair, a drink in your hand, and listening to the inevitable question of ‘Are the burgers ready yet’ for the umpteenth time. That’s the kind of beautiful chaos I love my recipes to embrace, and I believe the best way to do this is to prep the food, toss it on the grill, and serve it all without any further hassle.

With that in mind, I’ve put together a bunch of recipes that go together, are simple and quick to BBQ, and include all of the mains and the additional sides everyone is going to ask for. Some are classics, some are a little quirky in a good way, but all of them scream to be served outdoors on a picnic table with some paper plates.

1) Cheeseburgers

I can be picky about what burgers I eat because I feel insulted when a burger is dry. When using 80/20 ground beef, loose patties should be made and should not be salted until grilling. Do not smash the patties with anger, and put cheese on the patty during the last minute of cooking so that it melts instead of forming a waxy layer. If you put out some onions, some pickles, and a mediocre mustard, people will think you hired a caterer.

2) Smash Burgers

This is the burger for me! I am impatient and want as much crunch as possible without the wait. Take your ground beef and roll them into small balls. Pop those onto a hot griddle and let the edges brown and become crispy before flipping. I personally take this as a compliment. It will give your house a very light diner-type smell. Smash burgers bring a little chaos along with them. Finish yours off with some shredded lettuce and extra pickles.

3) Grilled Hot Dogs

Sometimes easy tasks are seen as less interesting. Because of this, making hot dogs doesn’t get the appreciation that it deserves. Hot dogs should be grilled until they blister. Top them off with sweet, smoky, and cooked onions. One of my favorite things to do is make a ‘toppings station’ because while everyone is distracted trying to find the tongs, you can sneak an onion. And do me a favor, toast the buns. A small action like this can have a big impact.

4) BBQ Chicken Thighs

Chicken thighs forgive your mistakes, which is exactly what a holiday cookout needs. Use direct heat to sear the meat, then transfer to indirect heat so they cook through without burning the sauce. On the other hand, BBQ sauce is best applied after the meat has been heated to avoid burning sugar. I learned this from a small cloud of regret. The final result is juicy, sticky, and practically begging you to take another helping.

5) Lemon Herb Chicken

I usually avoid grilling chicken breast because they can go from “meh” to “ugh” in like a minute. You can help this by taking them off the grill before they look finished, and doing a brine, or a yogurt and lemon marinade. If they’re looking dry, this is a must. Compared to the heavy BBQ platters, this option is much lighter and brighter.

6) Grilled Pork Tenderloin

For barbecues, pork tenderloin is the best meat option because it is quick to cook, juicy, and really works with a lot of different flavors. I like to season the meat with garlic, rosemary, salt, and a little bit of brown sugar, then I grill it so that it is slightly undercooked in the middle. Be careful as it can overcook really easily, and become chewy. If you have a meat thermometer, it’s best to use that instead of cutting it. Once cooked, slice it into thick pieces and pair it with either a mustard sauce or some chimichurri.

7) Baby Back Ribs

Ribs on the grill can be a little scary, especially on a holiday when there is lots of stuff to do. What I like to do is bake them low and slow first until they are tender, then finish them on the grill to get that nice smoky char. If you put sauce on before they go on the grill, it will burn and taste a bit like a campfire prank. People are so crazy about ribs, they forget to check their phones.

8) Pulled Pork Sandwiches

Here is how to “feed everyone without panicking”: pull pork. Just slow-cook a pork shoulder, let it shred, mix it with some sauce and apple cider vinegar to get a nice balance. I’ve seen guests completely ruin their sandwiches with an architectural build: coleslaw, and a mountain of pickles and pork. Trust me, you will have a lot of leftovers, and in a week, the leftovers will disappear.

9) BBQ Pulled Chicken

Pulled chicken is perfect for when you want the vibe of pulled pork, but don’t have the 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. If you leave it out, someone will probably use the hot sauce as cologne.

10) Sausages And Peppers

I think it’s impressive how sausages know how to cook themselves. All you have to do is grill them until they’re brown and juicy, and then toss them in a big pile with some peppers and onions that you’ve cooked down until they’re nice and sweet. It’s a little chaotic, a little loud, and a whole lot of good times. If you’re trying to pretend like you made a complete meal, serve it with some crusty rolls or over rice.

11) Cedar Plank Salmon

Cedar-plank salmon is the best choice for a main that screams ‘wow, you’re fancy’ and takes no effort at all. I keep my fish seasoning simple and let the grill do the rest as the salmon turns opaque and flakes easily. It has a soft delicate smokey flavor from the cedar which is not overpowering. People that say they don’t eat fish tend to take a second bite.

12) Grilled Shrimp Skewers

Shrimp cook very quickly so there is little time to get distracted and start telling stories while they are on the grill. Just skewer them, then grill them for a couple minutes, and finish them off with some chili-lime butter for the illusion of putting in an incredible amount of effort. Just make sure they are cooked properly and to remove the shrimp from the fire before they turn rubbery. This is the dish that always vanishes before you even finish putting out all of the napkins.

13) Grilled Corn On The Cob

Grilled corn has that sweet summery scent. I enjoy making a delicious presentation an a visual masterpiece. I find it best to keep the corn secured in its protective sleeve as I toss it over the hot flames so that it takes longer to roast. Then, the mini-maize more so steams in there. I then peel the husk back from the cob, and char a few kernels here and there on the exposed surface.

It is a fun, wait for it, popping effect. To finish some masterpiece, I then slather it with meltd butter and anoint it with some chili-lime salt! It is truly fantabulous. I watch the spectators stand back, give it some space, and ride the event while they munch away. Keep in mind that I said it is worth it when I recommend dental floss for after.

14) Elote Style Corn

If you love the taste of elote (Mexican grilled corn), but prefer not to struggle with corn removal at a picnic table, then elote off the cob is for you! Made with grilled corn that’s had the kernels removed and mixed with mayo or crema, lime juice, chili, and a sprinkle of cheese, it’s rich, slightly tangy, and very addictive. I’ve seen people “sample” this dish five times before dinner even officially starts!

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. Make sure it’s early enough for the cabbage to soften a little, but not too early that it get’s limp and watery. Best part, it great piled on top of pulled pork like a little crunchy hat.

16) Vinegar Slaw

When feeding a large outdoor group, concern about using mayo is understandable. Vinegar slaw is both refreshing and zesty, and because it is not mayonnaise-based, it can withstand the heat. Add some sugar to balance out the sharpness, but keep it sharp. It is great with the ribs as it cuts through the sticky sauce.

17) Potato Salad

It’s actually sad to think potato salad is criticized for being bland. Use waxy potatoes and don’t forget to salt the cooking water. Dress them while they’re still warm so they absorb the flavor. I like to put in mustard, dill, and chopped pickles for some crunch. It tastes like your childhood dream cookout.

18) German Potato Salad

It is warm and has a bit of bite but no mayo is needed for this. After you get the bacon nice and crispy, you then want to fry the onions in the leftover drippings, then add a touch of vinegar and sugar for that sweet and sour. When you mix the potato warm, the dressing sticks better. It feels especially right when the cooler evenings come in and people start to surround the food table.

19) Baked Beans

Baked beans can definitely take the spotlight, for good reason! Sure, you can use canned beans and that’s totally valid, but you can also spice it up using onion, some molasses, mustard, and smoked paprika. Personally, adding bacon is great because bacon makes everything better. You want to bake it until it’s thick and glossy, like good cookout beans should be.

20) Mac And Cheese

Mac and cheese belongs at a cookout the way music belongs at a party. Add different types of cheese (for example, combining sharp cheddar with a meltier cheese), and bake it until the top is a lovely brown color and is a bit crispy. This is the dish that kids run to while the adults grab it the most. If this dish dries out, it will still come back to life with a splash of warm milk.

21) Grilled Vegetable Platter

While burgers and ribs may tempt you, you might also want some grilled veggies. Grab some zucchini, peppers, onions (whatever you want) and drizzle some olive oil, salt, and a bit of balsamic glaze over them and grill. Even if your “garden” is a grocery store, it’s super easy and tastes like summer. There’s people I’ve seen pile this on their plates like it’s the star of the show.

22) Portobello Mushroom Burgers

Portobello mushrooms are real options for vegetarians. They aren’t some pathetic alternative. When soaked in balsamic, garlic, and olive oil, then grilled to perfection, they’re amazing. So grab some napkins, because they can be messy (in a good way). For that added “I made this’ touch, put on some melted cheese or a little swipe of pesto.

23) Black Bean Burgers

Veggie burgers can be really good or annoyingly fall apart. The secret is to combine a mixture that isn’t too wet with a binder like egg or flax plus some breadcrumbs. Chill the patties before grilling to help them stay intact. Top with avocado and a crunchy slaw and everyone is a winner.

24) Watermelon Feta Salad

The salad is like eating a thin liquid that has little solid pieces inside of it. It does have a unique taste, and does help balance out the smokiness of the meats. If you’d like, you can drizzle some olive oil and a bit of lime juice to add some more flavor. Personally, I like to grab a big bowl of it, and act surprised when it gets eaten in under ten minutes.

25) Classic Pasta Salad

If pasta salad is not made properly it definitely is not exciting. To help, while the pasta is still warm, coat it with a dressing of your choice. Make sure that you cook the pasta past the ‘al dente’ stage as it will firm up again when cool. For added flavor, be sure to include some cheese cubes, olives and herbs. It is one of those sides that gets better the more people help themselves.

26) Cucumber Salad

The culumbers are an absolute delight, particualrly when the menu features lots of sticky sauces. As they are prepared, I slice the cucumbers and apply salt for a moment, followed by some rice vinegar, sesame oil, and a pinch of sugar. The final product is refreshing, rejuvenating, and a touch addictive. I’ve eaten it directly from the bowl while barbecuing.

27) Grilled Pineapple

The flavor of grilled pineapple gets deeper and is almost like caramel. The process of making this delicious treat is simple! Just sprinkle some cinnamon and brown sugar on it and throw it on the grill until it has some nice char marks! Grilled pineapple is a great dessert, but it surprisingly also fits well with savory dishes. If someone at your gathering brings vanilla ice cream, then you have an even more amazing dessert!

28) S’mores Bar

S’mores are a must when you have kids, or even fun loving adults. They’re super nostalgic and of course, are deliciously messy! 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. Slice the strawberries, mix them with some sugar, and allow time for the mixture to get syrupy. Feel free to add a lot of whipped cream. After a long day of eating heavy, saucy food, this is a light and refreshing dessert.

30) Classic Deviled Eggs

Most likely, the first thing everyone takes is a deviled egg. It’s like one moment there are no eggs, then suddenly there are three gone. Mix the egg yolks with a little mayonnaise, mustard and pickle juice for some sweetness and tang. To give them a nicer appearance, dust with paprika and sprinkle a few chives on top. Transporting Tips: Use an egg carton to hold each egg, or place them in a bed of lettuce so they don’t slide around like tiny, yellow, hockey pucks.

31) Jalapeño Poppers

I wouldn’t consider this to be an enjoyable job, and I wouldn’t consider myself to take pleasure in chopping up jalapenos, particularly because I know the dangers of face touching, which have been described. However, if you’re smarter than I am, you would wear gloves. What you do is fill them with cream cheese (or cheddar) and grill them until they are blistered, then serve hot. They disappear in large quantities, more so if the audience has a beer to go with the spice.

32) Guacamole And Chips

When making guacamole, you need to consider proper seasoning, how much lime you are using, and the timing. If you like this, mash up ripe avocados, mix in some onions, cilantro, a splash or two of lime juice, and a dash of cumin. Give it a taste and if it needs a little more flavor, add a few sprinkles of salt. If you’re worried about browning, put plastic wrap against the guac itself and chill.

33) Cowboy Caviar

The snack that entices visitors to the table “only for a minute” is Cowboy Caviar. Mix together beans, corn, pepper, tomato, and herbed vinaigrette. It’s crunchy, tangy, and hard to find during the holidays. I love it as a dip, but it can also be used as salsa by spooning it onto grilled chicken.

34) BBQ Sauce

When the host puts a selection of sauces on the table, it shows that they put effort into the cookout. For example, make a classic tomato based sauce, one with a hotter sauce or a chipotle based sauce, and a Carolina style sauce with vinegar and mustard sauce to offer a tangy option. You don’t have to make everything from scratch. Most people are successful at adjusting store-bought sauces with vinegar, spices, and molasses. Guests like the option to take risks.

35) Big Batch Lemonade

At some point during every barbecue, everyone seems to get thirsty at the same time. The problem can be solved with a pitcher of lemonade. It’s a no-fuss drink that looks festive. Start by making a simple syrup so the sugar dissolves. This way the lemonade won’t be gritty. Then mix in a bunch of lemon juice and ice. To make it even cheerier, blend in some strawberries, and the lemonade will turn a cheerful pink. It tends to disappear even faster!