31 Memorial Day Cookout Ideas That Actually Make the Day Feel Like Summer

Memorial Day cookouts are supposed to be a time to relax, but for some reason, I always end up doing math in my head like I’m operating a miniature outdoor restaurant. The trick (for me, anyway) is to combine a few main character dishes with some easy supporting roles: a dip, a salad that will hold up, something sweet, and a cold drink. Here are 31 ideas you can choose from without having to completely change your entire culinary personality. While some of them are a bit out there, and others are more timeless, they’ve all saved my butt at least one time.

1) Smash Burgers

I’ll be honest; for years, I’ve resisted smash burgers, thinking they were just a loud fad. After making them once, I integrated myself into the problem. You’ll need a serious griddle or cast iron, a loose ball of beef, and some conviction to smash and not chicken out. The crispy edges make you feel powerful because they taste like those delicious diner burgers when they combine all the best parts.

2) Grilled Hot Dogs

Everyone has an opinion about hot dogs at cookouts, yet no one complains about them. I enjoy creating a mini toppings bar for people to get as specific as they want. Classic mustard person, sauerkraut person, ‘I’ll try anything once’ person. Heat the buns for a minute so they are soft and steamy, not sad and crumbly. If you would like to be a little sneaky, brush a little bit of butter on the dogs and let them blister.

3) Barbecue Chicken Thighs

Chicken thighs are the cookout safety net. They remain juicy even if someone distracts you asking where the bottle opener is. If I can get it, I choose bone-in, skin-on, as the skin provides that crackly payoff. Grill at medium heat, and sauce them at the end so you don’t turn the sugars into charcoal. If people are serving themselves seconds without asking, it’s clear that the meal was a success.

Nathaniel’s Pantry Notes: The Two-Zone Grill Setup

I spent three years cooking all my food on a grill at the same scalding temperature, which is what gave me chicken that was burnt on the outside, but still raw in the middle, and burgers that I had to battle with a flare-up to serve. The solution took me ten minutes to learn and changed my cookouts for life: turn on only half the burners (or stack the charcoal to one side). One zone is hot for searing, the other cool for finishing. That’s the whole trick.

Most mistakes made when cooking during a cookout come from cooking at a single temperature when grilling. With a two-zone setup, you receive direct heat for the sear as well as indirect heat for the slow finish. The crust on some burgers gets pulled to the other side to finish. Thick pieces of chicken start on the hot side to get some color and then they go over to the cool side to finish cooking so they don’t burn. This is what separates the results that look polished from the why-is-the-chicken-still-raw-inside results.

• Gas grill. Light only half the burners on high; leave the other half off. The hot zone is direct heat; the cool zone is indirect.

• Charcoal grill. Pile the lit charcoal to one half of the kettle. Same setup. Same logic.

• Sear first, finish second. Get color on one side over direct heat (2-3 minutes), then move to indirect to finish through (no more flare-ups, no more burn).

• Use the cool zone as a holding area. Chicken thighs that need 5 more minutes can sit on indirect heat while the burgers sear. Stuff stops crowding.

• Lid down on the cool zone. The grill becomes an oven on indirect heat. Vents partially closed for slower cooking, fully open for hotter convection.

What’s NOT on the list, deliberately: attempting to two-zone a tiny apartment grill with one burner (it doesn’t work; just cook in batches), running both sides on max heat (defeats the whole point), and reverse searing on a regular gas grill (interesting in theory but the temp control is too coarse for it to be worth the fuss outdoors). There should be a maximum of two zones for highest complexity. Easy and dependable, the cookout looks effortless to everyone watching from their lawn chairs.

4) Salmon

This is my “I want something lighter but still special” move. Prepare a cedar plank, cook the salmon to the point of flakiness, and there you are, the kind of person who owns coordinating serving utensils. A simple brown sugar and mustard glaze works, or just use salt, pepper, and lemon. It should be clear and cooked all the way through; a party isn’t the place to have a discussion about doneness.

5) Veggie Skewers

While they might be, in theory, a great idea, in practice, vegetable skewers offer only mild annoyance, but the addition of halloumi sure does make them feel worthwhile! The cheese brown, squeak, and hold its shape nicely. For tofu, be sure to press it well and use a stronger marinade so it doesn’t taste like polite nothingness. In either case, ensure that the pieces are large enough so that they don’t slip through the grates and disappear into the void.

6) Grilled Corn

Yes, it is pretty much elote, and yes, people will hover around the platter like it is giving off heat. Cook the corn on the grill until it has char marks, brush it with mayo (or a mayo and sour cream blend), and sprinkle cotija cheese and chili powder. Summer seems to have finally gotten its act together when you add some lime at the end. Get napkins ready, this is a two-handed job.

7) Creamy Coleslaw

Coleslaw has a problem with people’s perception, mainly because it tends to be soggy and unexplainably sweet. If you season the cabbage and allow some time for it to sit, you can squeeze the liquid from it and then add the dressing. This means it will stay crispy for a longer period of time. I like a tangy dressing that has some vinegar and a bit of mustard so that it breaks through rich meat. It is also the unsung hero of pulled pork sandwiches, which I always “forget” until I’m on my third one.

8) Cucumber Salad

Here’s the cold, crunchy stuff that refreshes your mouth after anything smoky. Thinly slice cucumbers and mix them with red onion, vinegar, salt, and a touch of sugar if you want to soften the edges. Dill is nice, but I also appreciate a quick shower of cracked black pepper. Cooking and not doing anything else makes it so much better. That dish is rare.

9) Classic Potato Salad

Some families have passionate opinions on potato salad, and I respect the passion. I choose waxy potatoes, because they hold their shape, and I add mustard for some tang and chopped pickles for some bite. Dress the potatoes while they’re still warm; they soak up flavor like they’ve been waiting for this. For extra credit, add a bit of celery seed. It’s subtle, but makes people stop and think, “What is that?”

10) Pasta Salad

Pasta salad is either joyous or a beige punishment. The difference is acid and salt. Add a squeeze of lemon to warm pasta and pesto. Finish it off with cherry tomatoes. A small amount of arugula wilts just enough to seem deliberate. I’ve seen individuals take a little, then come back suspiciously often.

11) Baked Beans

Even if you’ve never had one, this dish smells like a porch swing. Bacon offers a deep hearty flavor while molasses provides a dark, sweet, almost nostalgic flavor. Let it cook long enough to thicken so it doesn’t slosh around like bean soup. If you’re concerned about sweetness, a splash of vinegar gives it a more sophisticated flavor.

12) Macaroni Salad

While macaroni salad is nostalgic, it needs some crunch or else it just turns into a soft, mushy, shrug of a dish. The addition of celery, red bell pepper, and scallions provide both color and a crunchy texture. I enjoy a dressing made of mayonnaise and a splash of pickle juice. Nothing too wild, just clever. Take your time; warm macaroni salad is a jump scare in the culinary world.

13) Grilled Veggie Platter

People say they want a break from meat… that is until they see the ribs! Prepare a variety of grilled vegetables, and arrange them on a platter so that they look abundant and generous. A yogurt sauce infused with garlic, lemon, and herbs elevates this dish offering it the respect it deserves. If there are any leftovers, they are awesome in sandwiches the following day.

Nathaniel’s Pantry Notes: The Smoky-Crunchy-Cold Rule

A few years back, I remember thinking that the only cookouts I actually enjoyed had three particular items, something smoky like grilled meat, something crunchy like slaw, chips, or pickles, and something cold, like watermelon, and beer, or a cold salad. The cookouts that seemed off had something absent. Usually the cold thing. Sometimes the crunch. The framing is not a recipe but a checklist.

The smoky-crunchy-cold rule is like layering clothing while cooking out. Every element has a unique function that sets it apart from other elements. The smoke is the centerpiece. The heaviness is broken up by the crunch. The cold resets your palate allowing you to consume more of the smoke. Skip a step and it feels like the spread is doing more work than it actually is. Hit all three, and the food takes care of itself.

• Smoky. Anything off the grill: burgers, thighs, brats, ribs, smoked corn. The protein is usually here, but a grilled vegetable platter or grilled pineapple counts too.

• Crunchy. Slaw, pickles, chips, fresh-cut raw vegetables, crisp lettuce wedge. The crunch interrupts the heavy proteins and stops everyone from feeling full at the 30-minute mark.

• Cold. Watermelon, cucumber salad, cold pasta salad, fruit salad, deviled eggs straight from the fridge. The cold dishes are what people reach for between burgers.

• Bonus: something rich. Cheese, dip, deviled eggs again, a creamy potato salad. Not required, but it pulls the spread together.

• Bonus: something acidic. Pickles, vinegar slaw, pickled red onions, a citrus dressing. Cuts through the smoke and the salt and keeps people eating.

What I am omitting is a gourmet meal no one asked for (cookouts are not times for culinary experiments), as well as three varieties of smoke (there’s limited grill space and people don’t need more than one type of meat), and dessert as a substitute for something cold (ice cream is great, but the focus is on a savory spread). The smoky-crunchy-cold rule is the floor, not the ceiling. Hit those three and you can add anything else you want. Miss one and people will leave hungry without knowing why.

14) Watermelon, Feta, and Mint Salad

It always seems to be a bit on the simpler side, that is until you taste it. Watermelon and salty feta are sweet and salty which makes you want to go back for more. Mint makes it feel cooler, almost like air conditioning turned on. If your watermelon is bland (which can happen sometimes), a squeeze of lime can save it.

15) Deviled Eggs

It’s both flattering and somewhat annoying when you put in so much work making other food and the first to go are the deviled eggs. Keep the filling punchy: mustard, mayo, a sprinkle of salt, and a splash of vinegar. Smoked paprika adds a hint of barbecue flavor without the fuss. Transport your eggs using a container that won’t turn your pretty eggs into a sliding mess; learned that the hard way.

16) Guacamole

I prefer guacamole to be a little chunky, with enough lime so that it’s bright and not buttery. Salt is significantly more important than most people realize; use enough to make it pop. If you’re feeding a crowd, place food into smaller bowls so it doesn’t sit and oxidize for hours. And for sure, someone will hover with chips like they’re on watch duty.

17) Seven-Layer Dip

The retro style of this dip is something I commend as a positive feature. The layers appear to be festive, and instead of timing or heating, it feeds a crowd. Keep the salsa thick so it doesn’t seep into the layer of sour cream. Serve with sturdy tortilla chips; the thin ones snap mid-dip and cause minor catastrophes.

18) Grilled Shrimp Skewers

Shrimp cooks quickly and if you get distracted it can be very easy to overcook them. Marinate briefly, grill until just firm and pink, and pull them early: carryover heat finishes the job. Garlic butter gives the impression that you know what you’re doing. I enjoy these as a “side” that for some reason becomes the main event for a handful of people.

19) Pulled Pork Sandwiches

It is a commitment to make pulled pork, however the reward is plenty of leftovers that feel like a gift. Cook it low and slow until it shreds easily, then mix with a sauce you enjoy (I find some to be too sweet). Serve on soft buns with pickles, and slaw for some crunch. If you are the one hosting, this will allow you to easily feed lots of people without stressing.

20) Bratwursts

Although the feeling is still “eat with your hands,” brats feel a little more grown-up than hot dogs. What I do is brown them, then I finish them gently so they’re cooked through without splitting. Add a bunch of onions that have become sweet and jammy in the pan. Mustard is a must, but the level of bravery is up to the individual.

21) Black Bean Burgers

Noen veggieburgere er greie; noen smaker som om de straffer deg for i det hele tatt å prøve. A quality black bean burger should be smoky and well-seasoned, and sturdy enough to be flipped without crumbling into existential despair. For binding, use crushed chips or breadcrumbs and an egg or a flax egg. Top it like a real burger (pickles, sauce, everything) because it deserves the respect.

22) Chicken Wings

Wings create a unique joy, like a surprise bonus level has been discovered. Cook them until the skin tightens and becomes crispy, then coat them in sauce just before serving. Store some wet wipes nearby, or at least keep a roll of paper towels that isn’t falling apart. Having one spicy and one non-spicy sauce means no one has to be left out.

Nathaniel’s Pantry Notes: Marinade vs Dry Rub (When Each Wins)

The reason I made wings, in two different styles, for the same cookout was mostly due to my indecisiveness. Half received a marinade that sat overnight; the other half got a dry rub prior to grilling. The marinated ones were good. The dry-rubbed ones were better. For ten years I had been incorrectly making wings. Different proteins require different treatments, and the rule, once you see it, is simpler than the internet makes it out to be.

Marinades and dry rubs serve different purposes and work better with different types of proteins. A marinade will add moisture and flavor that penetrates a few millimeters. A dry rub forms a crust and enhances flavor at the surface. For thicker and fattier proteins, a rub is beneficial as surface area is a key factor here. Marinades help leaner and drier proteins stay moist while cooking. Knowing the differences will give you better results and save you work.

• Wings: dry rub. Marinades make wings soggy and prevent crisp skin. Dry rub plus 425°F oven or hot grill gives you the crisp shatter you actually want.

• Chicken thighs and breasts: marinade. The lean cuts dry out easily. A yogurt-and-lemon marinade overnight tenderizes and seasons. Skip the rub.

• Pork shoulder: both. A marinade injection (or wet brine) overnight, then a dry rub the morning of. The marinade keeps the inside juicy; the rub builds the bark.

• Steak: just salt. A heavy salt 40 minutes ahead acts as a dry brine. No marinade (it masks the beef), no rub (the crust comes from heat plus salt). Maybe pepper after cooking.

• Salmon: marinade for 30 minutes max. Any longer and the acid in the marinade starts to cook the fish (ceviche territory). Brush with a glaze in the last 2 minutes instead.

What isn’t on the deliberate list is marinades containing sugar for protein you are grilling over direct heat (the sugar caramelizes; use a glaze at the end instead), dry rubs on things you are going to do constant basting (the rub gets washed off), and any all-purpose rub or marinade that you throw on everything (different proteins require different things; the all-purpose seasoning is doing nothing for some). Select the appropriate method for the protein. The rules above stay mostly fixed while the technique is what’s flexible.

23) Caprese Skewers

These are the “I brought a thing!” appetizers that look nice but only take about ten minutes to make. Use fresh mozzarella and ripe cherry tomatoes, now is not the time for rubbery cubes. A dash of balsamic glaze makes them taste higher quality than they actually are. They go quickly, likely because they are simple to consume while conversing.

24) Tortellini Pasta Salad

Tortellini pasta salad will save you in case the timing for the grill goes sideways. For an extra kick, try a zesty Italian dressing with some olives or pepperoncini. Let it chill so the flavors can settle in and stop shouting over each other. It was a little strange and definitely gratifying to have it receive more compliments than the main dish at the parties I have taken it to.

25) Dill Pickle Spears

At a big cookout spread, the pickles are the heroes that don’t get the credit they deserve. They enhance flavor, awaken your taste buds and make burgers and sandwiches feel whole. Keep them cold and crisp. If you’re the kind of person who drinks pickle brine, I’m not judging you.

26) Grilled Pineapple

Grilled pineapple tastes deeper and slightly caramel-y, like it’s all grown up and got a job. Brown sugar and cinnamon, then grill until mark and the fruit softens. It is also strangely enjoyable next to savory foods, but great as a dessert too. I have seen skeptics change their minds with just one bite.

27) Strawberry Shortcake

You won’t have to assemble individual desserts like a stressed-out pastry chef. A shortcake bar feels generous. Add some sugar to strawberries to make them juicy and syrupy. Use real whipped cream if possible: people notice, even if they can’t explain why. You will want seconds of this dessert because of how light it is.

28) Brownies

There is something almost sentimental about the reliability of brownies. Aim for fudgy and a bit underbaked in the middle. They’ll firm up as they cool. Just a small amount of espresso powder enhances the chocolate flavor without turning it into mocha. Cut them small: people love a dessert that they can take ‘just a bite’ from, that ends up turning into three bites.

29) Lemonade

Chilled beverages are the silent support for the entire day. Making lemonade with mint is a clean and refreshing option. Preparing it in a large pitcher is also easy. People can adjust their own cups without you playing bartender if they want it sweeter or sharper. Be prepared with extra ice; ice vanishes faster than you think, as if it’s sneaking out the back!

30) Sangria

Sangria is an easygoing drink, as it doesn’t require focus, while still feeling celebratory. Use fruit that can withstand being soaked; such as citrus, berries, and perhaps some stone fruit slices if you want to go the extra mile. Keep it casual, and maybe provide a non-alcoholic option too; some people react differently to alcohol in the heat, and no one wants a wobble. I like to add a splash of sparkling water to the glasses to keep things lively.

31) S’mores

S’mores are always worth the sticky fingers and remind us of childhood. Put out Graham crackers, chocolate, and marshmallows and let people create their own. When it comes to control, it’s overrated. Toasting marshmallows until they are dark brown allows for a slight bitter taste which makes them seem less like pure sugar. Someone will burn one on purpose and claim it’s “better that way,” and honestly, they might be right.