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 31 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) Grilled 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 will be honest; for years, I resisted smash burgers, regarding the style as just a passing trend. After creating them once, I involved myself with the issue. You will need a serious griddle or cast iron, a loose ball of beef, and some conviction to do the smashing and not chicken out. Those crispy edges are reminiscent of the mouthwatering diner burgers with all the best ingredients combined.
2) Grilled Hot Dogs
Most people have an opinion on hot dogs when it comes to cookouts, but no one seems to complain about them. I like to make mini topping bars which allows people to get as custom as they wish. Classic mustard person, sauerkraut person, ‘I’ll try anything once’ person. Microwave the buns for a minute so that they are soft and steamy, rather than 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
When in doubt, cook chicken thighs. They will still be juicy even if someone distracts you asking where the bottle opener is. I prefer bone-in, skin-on because of the crispy skin perk. Grill at a medium heat and sauce them at the end to avoid turning the sugars into charcoal. It was a successful meal if guests are serving themselves seconds without being asked.
Nathaniel’s Pantry Notes: The Two-Zone Grill Setup
For three years I made all my meals on a grill set to a single, boiling hot temperature. Because of this, I ended up with chicken that was charred on the outside and undercooked on the inside, and burgers that I had to fight against a flare-up in order to serve. It took me ten minutes to learn this tip, and it changed my cookouts forever: turn on only half the burners (or shift the charcoal to one side). One zone is hot for searing, and the other cool for finishing. That’s the whole trick.
The majority of errors when barbecuing can be attributed to lack of temperature control when grilling. A two-zone layout allows you to get direct heat for the searing, as well as indirect heat for the finishing slow. The crust on some burgers gets pulled to the other side to finish cooking. To prevent burning, thick chicken pieces initially seared on the hot side are moved to the cool side to finish the cooking process. This explains the polished results compared to the why-is-the-chicken-still-raw-inside type 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, on purpose, is to attempt two-zone a tiny apartment grill with one burner (it doesn’t work; just cook in batches). Also not on the list is running both sides on max heat (defeats the whole point), and reverse searing on a regular gas grill (it’s interesting in theory but the temp control is too coarse for it to be worth the fuss outdoors). The maximum number of zones for the highest complexity should be two. It appears easy and reliable, and the cookout looks effortless to everyone watching from their lawn chairs.
4) Salmon
This is my ‘I want something that feels more casual but still special’ move. Get a cedar plank, prepare salmon, and cook until flaky, congrats, you’re the kind of person that has matching serving utensils. Using a brown sugar and mustard glaze will surely work as a form of seasoning. However, you may substitute this with basic spices and a squeeze of lemon. It should be clear and cooked all the way through, and a party is not the time to discuss doneness.
5) Veggie Skewers
In theory, they could be a great idea, but in practice it is only a mild annoyance, but the addition of halloumi does make them feel worthwhile. The cheese turns brown, squeaks, and retains its shape well. For the tofu, make sure to press it properly and use a more assertive marinade so it doesn’t taste like polite nothingness. Regardless of the approach, be sure the pieces are large enough that they cannot slip through the grates and fall into the abyss.
6) Grilled Corn
That is elote, and yes, people will swarm the platter as if it is giving off heat. Place the corn on the grill and cook until char marks form. Once done, brush the corn with mayonnaise (or a mixture of mayo and sour cream) and sprinkle cotija cheese and chili powder on top. 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
The problem with coleslaw comes down to customer perception; it has a reputation for being wet and inexplicably sweet. After you season the cabbage, let it sit for a while. Afterward, you can squeeze the liquid out of the cabbage and then add the dressing. This means the product will remain crispy for an extended duration. A zesty dressing with vinegar and some mustard that cuts through rich meat is something that I enjoy. 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 stuff that refreshes the mouth after eating smoky foods. If you want to soften the edges, thinly slice cucumbers and mix them with red onion, vinegar, a sprinkle of salt, and a touch of sugar. I enjoy dill, but I also appreciate a quick shower of cracked black pepper. Cooking becomes more enjoyable when I can focus on that activity exclusively. That dish is rare.
9) Classic Potato Salad
There are families that have very strong views on potato salad, and I respect that enthusiasm. I select waxy potatoes since they maintain their consistency, and I add mustard for a little tang and diced pickles for some crunch. Dress the potatoes while they are still warm; they absorb the flavors as if they have been waiting for this moment. For extra credit, please include a pinch of celery seed. It is understated, yet compels one to pause and contemplate, \”What is that?\”
10) Pasta Salad
Pasta salad is either fun or a beige punishment. The difference lies between an acid and a salt. Mix warm pasta and pesto with a squeeze of lemon. Top it off with some cherry tomatoes. A small amount of arugula wilts enough to appear intentional. I have witnessed people take a small quantity and then return suspiciously frequently.
11) Baked Beans
The scent of this dish brings to mind the nostalgic memories of a swing on a porch. Bacon has a rich, robust flavor, while molasses has a deep, sweet, and somewhat evocative flavor. Let it cook for long enough to thicken so it doesn’t slosh around like bean soup. For those who worry about a dish being too sweet, a splash of vinegar adds a more refined taste.
12) Macaroni Salad
Macaroni salad is reminiscent of childhood memories, but without some added crunch, this dish turns into a soft, mushy, shrug of a meal. Celery, red bell pepper, and scallions add color and texture, the latter of which is crunchy. I like mayonnaise based dressing with a hint of pickle juice. I wouldn’t go too crazy, just use your head. Take your time; warm macaroni salad really isn’t the best culinary experience.
13) Grilled Veggie Platter
While some say that they want some time away from meat, that changes when they see ribs! Make and arrange an ample and generous presentation of grilled vegetables on a serving dish. A yogurt garlic sauce with lemon and herb infusion gives this dish the elevation and respect it deserves. Leftovers taste great in sandwiches the next day.
Nathaniel’s Pantry Notes: The Smoky-Crunchy-Cold Rule
I recall that a few years ago, it crossed my mind that there were only a few cookouts that I enjoyed. These had three items: something smoky, like grilled meat; something crunchy, like slaw, chips, or pickles; and something cold: beer and watermelon, or a cold salad. The cookouts that seemed off were missing something. Usually the cold thing. Sometimes the crunch. The framing should not be viewed as a recipe but more of a checklist.
The smoky-crunchy-cold rule is similar to the concept of layering clothing while cooking out. Every element possesses a distinct function that differentiates it from other elements. The smoke is the centerpiece. The burden is lightened by the crunch. The cold resets your palate and increases your capacity to taste the smoke. If you skip a step, it seems as though the spread is doing more than it actually is. Satisfy all three, and the food will be self-service.
• 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.
I am not including a gourmet meal that nobody asked for (cookouts aren’t the time for culinary experiments), or three types of smoke (there’s limited grill space and people don’t need more than one type of meat), and dessert that substitutes something cold (ice cream is great, but the focus is on a savory spread). The boundary for the smoky-crunchy-cold rule is the floor, not the ceiling. Hit those three and you can add anything else you want. If at least one is missed, people will remain hungry without knowing the reason.
14) Watermelon, Feta, and Mint Salad
It may appear simple initially, but that is not the case once you experience the actual taste. Salty feta and watermelon create an irresistible sweet and salty combination that will keep you coming back for more. Mint gives a sensation of coolness; it’s akin to having the air conditioning running. A little bit of lime juice will boost the flavor of your watermelon if it is tasting bland (which sometimes happens).
15) Deviled Eggs
It is both somewhat annoying and flattering that the first food to go is the deviled eggs after you have put so much effort making other food. Keep the filling zesty: mustard, mayo, a pinch of salt, and a dash of vinegar. Smoked paprika provides barbecue taste without the hassle. I learned the hard way to use a container that will keep your eggs from sliding around and potentially breaking them.
16) Guacamole
I like guacamole that is a bit chunky and has plenty of lime to make it bright and not buttery. Salt is far more important than most people are aware of; use enough for it to pop. If you’re serving food to a large number of people, put the food into smaller containers so that the food doesn’t sit around for hours and oxidize. I’m sure someone will linger nearby with chips as if they’re on watch duty.
17) Seven-Layer Dip
The vintage look of this dip is something I praise as an advantage. The layers seem to be celebratory and caters to a group, not to be timed or heated. Ensure that the salsa is thick enough to prevent it from seeping under the sour cream layer. Accompany with sturdy tortilla chips, not the thin ones which break mid-dip and cause mini catastrophes.
18) Grilled Shrimp Skewers
Shrimp can be cooked in a very short amount of time, and if you lose focus for a moment, there is the possibility for the shrimp to be overcooked easily. Marinate briefly, grill until they are just firm and pink, and remove them early: the carryover heat will complete the cooking. Using garlic butter suggests that you have some skill in the kitchen. I enjoy these as a “side” that for some reason becomes the main event for a select few.
19) Pulled Pork Sandwiches
Making pulled pork takes a lot of resources and time but the many leftovers are worth the effort. Cook the meat at a low temperature for a long period of time until it can be easily pulled apart, then combine it with a sauce of your choice (some sauces can be a bit on the sweeter side for my taste). Serve on soft buns with pickles and slaw for some crunch. If you are hosting, it will enable you to provide food for large numbers of guests without added stress.
20) Bratwursts
While it’s still an ‘eat with your hands’ food, brats feel a bit more sophisticated than hot dogs. What I do is first brown them, and then I finish them off carefully so that they are fully cooked without breaking. Include a large amount of onions that have caramelized and become sweet in the pan. Mustard is essential, but the bravery involved is entirely up to the person.
21) Black Bean Burgers
Some veggie burgers are fine; some taste like they are punishing you for even trying. A quality black bean burger should have well-balanced seasoning and a smokiness and structural integrity that allow it to be flipped without crumbling. For the binding, use crushed chips or breadcrumbs along with an egg or a flax egg. Dress it like a real burger (pickles, sauce, everything) because it deserves the respect.
22) Chicken Wings
Wings generate an unparalleled type of happiness, almost as if a secret bonus stage has been found. Before serving, coat them in sauce after cooking them until their skin tightens and becomes crispy. Keep some wet wipes or at least a roll of paper towels that isn’t falling apart nearby. With one spicy and one non-spicy sauce, no one will be excluded.
Nathaniel’s Pantry Notes: Marinade vs Dry Rub (When Each Wins)
My indecisiveness is mostly why I made wings in two different styles for the same cookout. Half were given a marinade that soaked overnight; the other half received a dry rub before grilling. The marinated ones were good. Those with dry rub were superior. For a decade, I had been making wings incorrectly. Different procedures are necessary for different proteins, and the rule, once observed, is easier than the internet suggests.
Different types of proteins work better with dry rubs versus marinades. A marinade will infuse flavor and moisture that reaches a depth of a few millimeters. A dry rub crust forms on the surface of meat and improves the flavor. For thicker and fattier proteins, a rub is advantageous since surface area is important here. Marinades assist in keeping moisture in during the cooking of leaner and drier proteins. Being cognizant of these disparities will enhance your outcomes and reduce effort expenditure.
• 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.
The deliberate list does not include marinades that have sugar for protein you are grilling over direct heat (the sugar caramelizes; use a glaze at the end instead), dry rubs on things that 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). Choose the suitable technique for the protein. While the technique may vary, the above rules remain mostly unchanged.
23) Caprese Skewers
These are the ‘I brought a thing!’ appetizers that take 10 minutes to make, but still look nice. Use fresh mozzarella and for the love of god avoid rubbery cubes, use ripe cherry tomatoes. A small amount of balsamic glaze elevates their taste to a level of sophistication that is greater than the actual quality. They probably sell fast because they are easy to eat while talking.
24) Tortellini Pasta Salad
If your grill timing goes awry, tortellini pasta salad will come to the rescue. For some zest, add Italian dressing along with olives or pepperoncini. Allow it to rest so the flavors can meld and stop competing with one another. Being praised more than the main dish at the parties I took it to was somewhat odd, but it was definitely rewarding.
25) Dill Pickle Spears
The pickles go unrecognized as the unsung heroes at a large cookout spread. They boost flavor, stimulate your palate, and add a sense of completeness to burgers and sandwiches. Keep them cold and crisp. I’m not passing any sort of judgement on those who drink pickle brine.
26) Grilled Pineapple
Grilled pineapple has a richer and slightly more caramelized flavor. It’s like it matured and got a job. Use brown sugar and cinnamon, then grill until you see marks and the fruit softens. It is also oddly pleasant next to savory dishes, but it is also excellent as a dessert. I have witnessed doubters alter their perspective with a single bite.
27) Strawberry Shortcake
You won’t have to piece together individual desserts like an overworked pastry chef. A shortcake bar appears generous. Sprinkling a bit of sugar on strawberries will make them juicy and syrupy. If possible, use real whipped cream. It’s a better quality product, and people notice such things, even if they can’t explain why. This dessert is so airy, you’ll want to have a second serving.
28) Brownies
The reliability of brownies is almost sentimental. We strive for the middle to be a little underbaked and fudgy. They’ll firm up as they cool. The addition of a small amount of espresso powder enriches the flavor of the chocolate without causing it to become a mocha. Make them small: people love desserts that they can take ‘just a bite’ from, which turns into three bites.
29) Lemonade
Chilled beverages provide support throughout the day. Using mint to make lemonade is a clean and refreshing alternative. It is also easy to prepare it in a large pitcher. If they prefer a sweeter or sharper taste, they can modify their cups accordingly without you needing to play bartender. Be ready with more ice; ice disappears faster than you think, like it’s sneaking out the back!
30) Sangria
Sangria is a lighthearted and fun drink for any occasion; it is unconstrained and celebratory. For the extra mile, you could consider stone fruit slices, but stick to durable fruit such as citrus and berries that can be soaked. Make sure to keep it casual and maybe offer a non-alcoholic option. No one wants a wobble and some people have different reactions to alcohol in the heat. To keep things lively, I enjoy adding a splash of sparkling water to the glasses.
31) S’mores
S’mores induce an immense nostalgia, even if we have to deal with sticky fingers. Provide Graham crackers, chocolate, and marshmallows so people can make their own creations. It is safe to say that control is overrated. When marshmallows are toasted to a dark brown color, the bitterness introduced creates a more complex flavor and helps to disguise the marshmallow’s sugary taste. Someone will burn one on purpose and claim it’s “better that way,” and honestly, they might be right.
