I know Memorial Day cookouts are meant to be a time to chill, but for some reason I always end up doing math in my head like I’m running a little outdoor restaurant. The strategy (at least for me) is to mix and match several star entrees with simple supporting acts: a dip, a sturdy salad, something sweet, and a refreshing drink.
Here are options to consider so that you won’t need to radically alter your entire cooking style. All these ideas, some of which might be a little wacky and others a bit more classic, have each, in some shape or form, gotten me out of some trouble at least once.
Contents
- 1) Smash Burgers
- 2) Hot Dogs
- 3) Barbecue Chicken Thighs
- 4) Salmon
- 5) Veggie Skewers
- 6) Grilled Corn
- 7) Creamy Coleslaw
- 8) Cucumber Salad
- 9) Classic Potato Salad
- 10) Pasta Salad
- 11) Baked Beans
- 12) Macaroni Salad
- 13) Grilled Veggie Platter
- 14) Watermelon, Feta, and Mint Salad
- 15) Deviled Eggs
- 16) Guacamole
- 17) Seven Layer Dip
- 18) Grilled Shrimp Skewers
- 19) Pulled Pork Sandwiches
- 20) Bratwursts
- 21) Black Bean Burgers
- 22) Chicken Wings
- 23) Caprese Skewers
- 24) Tortellini Pasta Salad
- 25) Dill Pickle Spears
- 26) Grilled Pineapple
- 27) Strawberry Shortcake
- 28) Brownies
- 29) Lemonade
- 30) Sangria
- 31) S’mores
1) Smash Burgers
I have to say that for many years, I had a bias against smash burgers due to seeing them as a passing trend. After making them once, I had to rethink my position. You really need an intense griddle or cast iron, a loose ball of beef, and some serious smashing conviction to do this. The crispy edges take me back to those amazing diner burgers with all the best stuff.
2) Hot Dogs
I think that everyone who goes to cookouts has an opinion cooked hot dog. I think they are great, and I really enjoy putting together a little toppings bar. This way everyone can make their hot dog how they like it. You know, a mustard and sauerkraut person, an ‘I’ll try anything once’ person, etc. To make the buns perfect, pop them in the microwave for about a minute. If you want to be extra, put some butter on the hot dogs, and watch them blister on the grill.
3) Barbecue Chicken Thighs
If you don’t know what to cook, chicken thighs are a great option. Even if someone distracts you asking for the bottle opener, the chicken will still turn out juicy. I like using bone-in, skin-on for the crispy skin advantage. Cook at a medium heat and sauce at the end to avoid burning the sugars. If guests are helping themselves to seconds without being asked, it was a successful meal.
Nathaniel’s Pantry Notes: Two-Zone Grill Setup
- Gas grills use zones by lighting only half the burners. The side with burners lit is the hot zone, and the side without lit burners is the cool zone.
- On a charcoal grill, pile lit charcoal on one side. Use the same setup for the same reasoning.
- Sear first, then finish. Get color on one side over direct heat (2-3 mins). Then move it to indirect heat to finish. There should be no flares or burns.
- Use the cool zone to hold food. Chicken thighs that need 5 more minutes can sit on indirect heat while the burgers are being seared. This stops crowding.
- Keep the lid down on the cool zone. When using indirect heat the grill acts as an oven. The vents can be fully opened for hot convection or partially closed for slower cooking.
4) Salmon
Let’s call this my “please make this feel casual but still special” move. Buy a cedar plank, prepare salmon, and cook until flaky. You will get the kind of person that has matching serving utensils. To glaze your salmon, brown sugar and mustard will definitely work. You can also use just plain spices and lemon. It has to be a bit translucent, as it should be cooked through, and a party is not the right time to discuss the doneness of your salmon.
5) Veggie Skewers
They could be seen as a good idea, but in reality, they are only a minor irritation. The addition to halloumi is enough to make them feel worthwhile though. It will brown (and squeak!) and keep its form. Press the tofu and use an aggressive marinade otherwise it will taste like nothing. Whatever method you choose, ensure the pieces are large enough so that they don’t slip through the grates and fall into the void.
6) Grilled Corn
That is elote, and yes, people will swarm the platter as if it is giving off heat. Put the corn on the grill and let it get some char marks. When done, brush the corn with mayonnaise (or a mixture of mayo and sour cream) and top with cotija cheese and chili powder. It seems that summer has finally improved when you squeeze lime at the end. Prepare some napkins… this will take two hands.
7) Creamy Coleslaw
Consumer perception is arguably the main problem associated with coleslaw. It is viewed as overly wet and sweet. To properly prepare coleslaw, season the cabbage and let it rest for a bit. You can then remove the moisture from the cabbage, and add your dressing. This way the product stays crunchy for longer. A zesty dressing with vinegar really helps with this dish. I also always “forget” that it is a hidden gem for pulled pork sandwiches, and I remember this when I am on my third one.
8) Cucumber Salad
Here is the frozen item that cools the palate after consuming smoky foods. To soften the edges, you can thinly slice cucumbers and combine them with red onion, vinegar, and a pinch of salt and sugar. I like dill, but I wouldn’t mind a dusting of cracked black pepper. The less cooking I have to do, the more I enjoy it. Such meals are a novelty.
9) Classic Potato Salad
I have heard families express passionate opinions about potato salad, which I acknowledge with respect. I use waxy potatoes because they hold their shape, and I add a bit of mustard for tang as well as some diced pickles for crunch.
It is essential that you dress the potatoes while they are still warm; it will be as though they have been waiting for this moment to soak up all the flavours. For extra credit, do add a pinch of celery seed. It is one of those quiet things that makes you go “What is that?”
10) Pasta Salad
Pasta salad is fun, or it’s a beige punishment. The difference is an acid and a salt. Before anything else, combine warm pasta and pesto with lemon. Add some cherry tomatoes and a little arugula to ensure it wilts enough to look intentional. I have seen people take a small amount and come back suspiciously too often.
11) Baked Beans
The smell of this dish reminds me of swinging on a porch. Bacon has a rather strong flavor, while molasses has a rich, sweet, and slightly nostalgic flavor. Let it cook long enough to thicken so it doesn’t slosh around like bean soup. If you are concerned it may be too sweet, a splash of vinegar will add a nice touch.
12) Macaroni Salad
As a child, I loved macaroni salad, however, I couldn’t understand why people said the loved it too. It never had any crunch. Something to break up the pasta is needed. Celery, bell pepper (especially red), and scallions do the trick.
As an added bonus, they brighten up the salad. I prefer dressings that are mayonnaise based with a hint of pickle juice. You can get creative as long as it doesn’t get too wild. It is best if you take your time. Warm macaroni salad really isn’t the best culinary experience.
13) Grilled Veggie Platter
Everyone talks about needing a break from meat, until they see ribs! Offer a generous serving of grilled vegetables on a platter. Then, to elevate this dish, use a yogurt garlic sauce with lemon and herbs. Leftovers make great sandwiches the next day.
14) Watermelon, Feta, and Mint Salad
Initially, it might seem very basic, but once you try it, you will realize that that is clearly not the case. Watermelon with salty feta forms an incredibly sweet and salty combo that will have you coming back for more. Mint gives a refreshing sense of coolness, almost like an air conditioning unit is running. If your watermelon tastes bland, which it sometimes does, a splash of lime juice will elevate the flavors tremendously.
15) Deviled Eggs
It’s both kind of annoying, and also flattering, that deviled eggs are the first food to disappear, especially after you put all that effort into other dishes. Keep the filling zesty and include mustard, mayo, a pinch of salt, and a splash of vinegar. Smoked paprika gives a barbecue flavor without the hassle. I’ve learned the hard way to use a container that prevents your eggs from sliding and breaking.
16) Guacamole
When it comes to guacamole, I prefer it chunky, with bright, tangy flavors from lime. Also, salt is too important to skimp on; guac needs enough salt to really pop. For larger gatherings, I recommend that food (especially guacamole) be divided into smaller containers to prevent oxidation. Someone is definitely going to be chip-watching.
17) Seven Layer Dip
Vintage with a purpose “look.” The layers are fun and encourage group participation, don’t heat or time it. Make sure the salsa is thick enough to not seep into the sour cream layer. Use great, strong tortilla chips so none of the dip chips break.
18) Grilled Shrimp Skewers
Shrimp can be overcooked in seconds. Marinate, grill, and pull early while they’re still firm. Carryover heat will finish. Garlic butter suggests kitchen skill, & I enjoy these as a “side,” although they too often become the main event.
19) Pulled Pork Sandwiches
Pulled pork can be a big project, but the amount of leftovers that result from it is enough to justify the work involved. The main part of the project is cooking the meat; It needs to be done ‘low and slow’ so that you can easily pull the meat apart.
After that, you can mix in your favorite sauce (I think some of them can get a bit too sweet), and the pulled pork is done. The sandwiches can be served on soft buns with pickles and slaw to add some crunch. Even better, if you are hosting, it will allow you to feed a significant number of people without too much additional stress on your part.
20) Bratwursts
Although brats are still considered a finger food, they can feel a little more classy than hot dogs. I like to brown them, then add some water to the pan and cover it so they steam and finish cooking without breaking. I like to add a lot of onions that have caramelized in the pan. Mustard is a must, but the amount used is up to the individual.
21) Black Bean Burgers
Some veggie burgers are ok; some seem to be punishing you for trying at all. A good black bean burger should have seasoning in balance, a smokiness and enough structural integrity so that it can be flipped without falling apart, and for the binding, use crushed chips or breadcrumbs plus an egg or a flax egg. It deserves to be dressed like a real burger (pickles, sauce, everything) so give it the respect.
22) Chicken Wings
Wings create a unique type of joy, almost like an undiscovered secret bonus level has been unlocked. Prior to serving, and after cooking them to the point where their skin tightens and becomes crispy, coat the wings in sauce. Keeping a roll of paper towels that isn’t falling apart nearby will assist in the cleanup. If you include one spicy and one non-spicy sauce, no one will be left out.
Nathaniel’s Pantry Notes: Marinade vs Dry Rub (Which One Wins)
- Wings: Avoid soggy skin by skipping the marinade. A dry rub + 425F oven or hot grill = the crunchy shatter skin you want.
- Chicken thighs and breasts: Yogurt-and-lemon marinade will tenderize and season overnight. Do not do a dry rub, as they tend to dry out.
- Pork shoulder: Do both a marinade and injection (or wet brine) overnight, plus a dry rub the morning of. The marinade keeps meat moist and the rub creates a bark.
- Steak: Salt only. Salt heavily 40 mins prior to serve to dry brine. No need for a rub or marinade (masks the beef). After cooking, add pepper (if desired).
- Salmon: Marinade 30 mins max. The acid cooks the fish so brush with a glaze 2 mins before done instead.
23) Caprese Skewers
These are appetizers that take less than 10 minutes to make. They are also easy to transport. These are made with fresh cherry tomatoes (don’t get the rubbery ones) and fresh mozzarella cheese. They are drizzled with balsamic glaze to add some class. These sell quickly because they are easy to eat, and speak to people.
24) Tortellini Pasta Salad
This dish is an excellent option as a side dish if the meat does not get cooked as planned. This dish is composed of tortellini, and if you want to add some zest to it, you can add some Italian dressing, and optionally add black olives and pepperoncini peppers. Once you have mixed it together, allow it to sit for a little while. For some reason, this dish was something that received praise more than the main dish, but it was very rewarding.
25) Dill Pickle Spears
These unsung heroes of the barbecue are often overlooked at cookouts, but they are integral parts of the meal. They’re refreshing, palate-cleansing, and crucial when making sandwiches and burgers. The pickles should be kept chilled and crunchy. To each their own, there’s no shame in drinking pickled brine.
26) Grilled Pineapple
Grilled pineapple tastes better and has a more caramelized flavor. Use some brown sugar and cinnamon and grill until you see grill marks and it softens. It is also strangely nice next to savory food but is also great as a dessert. I’ve seen doubters change their mind after one bite.
27) Strawberry Shortcake
You will not have to combine many different desserts like a tired pastry chef. A shortcake bar seems to be very generous. Sprinkling a bit of sugar on the strawberries will make them sweet and syrupy. Use real whipped cream if possible, as it is higher quality and people can tell, even if they can’t quite point out why. This dessert is so light, you will want to have a second helping.
28) Brownies
There is a nostalgic element to the dependability of brownies. We aim for the middle to be a tad underbaked and gooey. They cool to become more solid. Adding a touch of espresso powder enhances the flavor of the chocolate without making it taste like mocha. Make them small: people adore desserts that they can take ‘just a bite’ from, which ends up being 3 bites.
29) Lemonade
Chilled drinks help with hydration throughout the day, and mint lemonade is a fun and refreshing option. You can even prepare a big batch and let everyone serve themselves. It saves you from playing bartender, and everyone can add lemonade to their taste. Just be prepared to refill the ice. It will disappear fast!
30) Sangria
Sangria is a fun drink for any gathering; it is easygoing and festive. If you want to go the extra mile, you can add slices of stone fruit, but stick to citrus and berries that can be soaked in. You also want to keep it casual and should probably offer a non-alcoholic choice. No one wants a wobble, and some people react differently to alcohol in the heat. To keep it fun, I like to add a bit of sparkling water to each glass.
31) S’mores
S’mores are crazy nostalgic even if we all have to deal with sticky hands. Provide the ingredients, and people can have fun and create whatever they want. When marshmallows are toasted to a dark brown color, the bitterness helps disguise the sugary taste of the marshmallow. Control is overrated. Someone will burn one and say it’s “better that way,” and honestly, they might be right.
