Regardless of how unexpected the weather can be, food for Memorial Day should always evoke the feeling of summer. I prefer recipes that can easily tolerate some sitting (or riding in the trunk), and can be served with whatever random serving utensil happens to be clean. This list has a primary focus on grill smoke, picnic durability, and potluck diplomacy (i.e. nothing too fancy). Pick a few, mix them, and you will look extremely put together, even if you are not exceptionally put together.
Contents
- 1) Grilled Smash Burgers
- 2) Grilled Hot Dogs
- 3) BBQ Chicken Thighs
- 4) Grilled Sausages
- 5) Grilled Salmon
- 6) Grilled Shrimp Skewers
- 7) Grilled Vegetable Platter
- 8) Portobello Burgers
- 9) Grilled Street Corn
- 10) Grilled Potatoes
- 11) Classic Coleslaw
- 12) Vinegar Slaw
- 13) Classic Potato Salad
- 14) German Potato Salad
- 15) Macaroni Salad
- 16) Baked Beans
- 17) Cornbread
- 18) Classic Deviled Eggs
- 19) Pesto Pasta Salad
- 20) Italian Chopped Salad
- 21) Watermelon Feta Salad
- 22) Cowboy Caviar
- 23) Classic Guacamole
- 24) Seven Layer Dip
- 25) Buffalo Chicken Dip
- 26) Pulled Pork Sliders
- 27) Grilled Chicken Kebabs
- 28) Steak Tips
- 29) Grilled Pineapple
- 30) Strawberry Shortcake
- 31) Classic Lemonade
- 32) Citrus Iced Tea
- 33) Fresh Fruit Salad
- 34) Tomato Cucumber Salad
- 35) Classic Baked Ziti
- 36) Tortellini Skewers
- 37) Chips and Onion Dip
- 38) Classic Brownies
- 39) Rice Krispies Treats
- 40) Fried Chicken Tenders
1) Grilled Smash Burgers
I appreciate a burger with a bit of slop and character. I like the crispy, lacy edges of the burger that show the grill master was paying attention. Use 80/20 ground beef, make the patties thin, and don’t touch them after they go on the grill. Let the crust form and flip them once.
If you’re cooking for a crowd, put out some American cheese, sharp cheddar, and a jar of pickles so people can express their burger cheese and pickle allegiances. The only real ‘secret’ is to salt them just before cooking, or you’ll end up with dense hockey pucks.
2) Grilled Hot Dogs
While hot dogs by themselves are simple, an element of adult sophistication comes from the bun. Butter the inside of the bun, and toast it to achieve a crisp edge and a softer middle. I once saw a kid bite into a hot dog and look incredulous. He said “Wait, food can do that?”
In terms of toppings, when it comes to hot dogs, less is definitely more: perhaps just mustard, onions, and relish. Maybe kraut, depending on what your crew prefers. This is very forgiving, even if you lose track of the grill, it won’t be a problem.
3) BBQ Chicken Thighs
Chicken thighs are the grill’s insurance policy because they stay juicy even if you overshoot the timing a bit. To avoid burning the BBQ sauce and becoming bitter, assist with some salt and pepper, grill until done, and brush on the sauce. Just the smell of BBQ draws customers over whether it’s just curiosity or they become impatient and hungry. If you like some extra tang with your cider, go ahead and add a spoonful of apple cider vinegar to the sauce. You’ll get that sticky, lacquered finish without burning sugar.
4) Grilled Sausages
When I want to bypass the spreadsheets but still want people to feel fed, this is what I make. Grill some sausages, and then do the peppers and onions until they’re nice and soft and a bit sweet. Then, throw it all together on a nice and float-y looking platter. It’s good standing up by the kitchen doorway, good on rice, and good on rolls. Choose Italian sausage, kielbasa, or whatever your local butcher nudges you toward. Mustard is suitable for both types of sausage.
5) Grilled Salmon
I get why grilling fish can make some people apprehensive. If the salmon skin sticks to the grill and pulls apart, it can be a bit of a catastrophe. Be sure to oil the grates really well, and start off with the skin side down. And please, don’t poke it! Just leave it alone. If you happen to get any leftovers, you might be surprised how good they are the next day in a salad.
To keep it fresh, simple, and clean stream some lemon juice with a sprinkle of dill on it. Salmon is often considered to be the best “nice” protein option and it still gives off the cookout vibe. Just don’t incinerate it into a dry piece of coral.
6) Grilled Shrimp Skewers
Shrimp are incredibly theatrical, quick, and hard to not notice when they come to the table. To prevent the dreaded slide through the grate, shrimp should be placed on skewers and seasoned simply, with garlic butter on top. I like to provide napkins and lemon juice as people tend to dive in, shrimp and all. Cook the shrimp until they are just pink and firm, as cooking them a minute longer will make them chewy in a rubber-bandy way. When people claim to not like seafood, this dish often changes their minds.
7) Grilled Vegetable Platter
A grilled vegetable platter elevates the entire spread. The balsamic glaze adds a pleasant touch as the zucchini, peppers, mushrooms, and red onions become sweet and smoky. I brought this to a gathering with only pickles as the other veggie option, and it was finished. It goes with everything: burgers, chicken, sausages, you name it. For even more credit, add some crumbled feta cheese right before serving.
8) Portobello Burgers
I appreciate that Portobello mushrooms cater to those seeking a hearty meatless option. Marinate them using olive oil, garlic and a touch of vinegar. Cook them until they are golden brown and juicy. I like garlic mayo best. It’s nice and creamy and helps the whole thing not feel too “health assignment.” The bun matters. Pick something structural so it doesn’t disintegrate while you’re biting it. If it’s for a big group, you might wanna cut the mushrooms: it’s easier for them to eat and less mess.
9) Grilled Street Corn
Smoky corn, zesty lime, cheesy deliciousness, and a hint of chili have you begging for “one more bite” five times. You can get full elote that has mayo/sour cream, cotija cheese, and chili powder, or you can keep it simpler with lime butter and a sprinkle of chili. I have seen people try and complete these and try and talk and completely fail. Corn also disappears at party’s like people are stealing it. Sure it will be messy to eat, but that is part of the deal.
10) Grilled Potatoes
If you do not want to stand by a stove, foil-packet potatoes are perfect for your cookout. Grab baby potatoes and coat them in oil, rosemary, salt, and pepper. Then, seal the bag and put them on the grill. They are soft and fluffy on the inside, and slightly crispy on the outside. These potatoes are great with ketchup, aioli, or any dipping sauce you have available. Sometimes, I add sliced onions to the bag for a little more flavor. If you have a lot of things to grill, these potatoes can be put off to the side to cook at the cooler end of the grill.
11) Classic Coleslaw
Coleslaw gets a bad rap because too many versions taste like dessert salad. I like mine crunchy, tingly, and slightly sweet, more picnic style than pastry. Combine green cabbage, a little purple cabbage for color, and shredded carrot, then dress with mayo, vinegar, sugar, and celery seed if that’s your thing. It is especially good with pulled pork or sausage sandwiches. The rare and beautiful event of having some time in the fridge makes it for some reason better!
12) Vinegar Slaw
This is slaw for hot days when mayo seems too risky. Shred the cabbage then combine it with some vinegar, a touch of oil, a pinch of salt, and a spoon of sugar. Allow this to sit for a bit to soften, and it will brighten up and stay crunchy for hours on the table, making it potluck-proof. I have eaten this straight from the bowl when “cleaning up” and that is my favorite lie. It seems as if it was made to cut through the smoky meats.
13) Classic Potato Salad
When making potato salad, I always try to include tender, perfectly cooked potatoes, and seasoning with enough pickle so that the salad doesn’t taste bland. If you have some waxy potatoes, I suggest you use those, as they will hold their shape and won’t mash.
I prefer the potato salad to have mayonnaise and a little bit of mustard, but I also put in some chopped celery for crunch, as well as hard boiled eggs if I expect the majority of people to want that. It is best to make it the night before and let it chill for a while, as this will allow the flavors to develop. If anyone asks what your secret is, just smile and say “pickles.”
14) German Potato Salad
This is meant for customers who want potato salad but do not want any mayo in it. The warm potatoes are combined with a bacon and vinegar dressing that provides a surprisingly elegant flavor for a picnic table. It can be served warm or at room temperature. You may not have to worry about getting the timing too chaotic (and it definitely will). Some added chopped parsley and perhaps a bit of mustard for some backbone. I have heard people say they, “usually don’t do potato salad,” but still go back for a second.
15) Macaroni Salad
Pasta salad brings back memories. You can prepare the macaroni salad by cooking the pasta and leaving it at the al dente stage. After cooling, the pasta continues to firm up. Add in peas, cheddar, and creamy dressing (make sure to include vinegar for the extra kick). I bring this dish to kids’ events. Adults often think they want to skip this, but they will lose out. You could also include diced red onion for a little extra crunch, but be cautious, as raw onion can quickly overpower the dish.
16) Baked Beans
Baked beans are an essential part of a meal served at a cookout. To make some (almost) homemade baked beans, buy a can of beans and add some sautéed onion, a spoon of mustard, some brown sugar, and a bit of BBQ sauce. After mixing the ingredients, place them in an oven and bake until the sauce on top of the beans becomes thick and shiny. If you add bacon when making the beans, people might appreciate it a little more than they would without bacon and might give small nods of recognition since everyone knows bacon is better than all the other ingredients in the beans.
If you host a cookout, then you can put the beans in the slow cooker and set it to “warm,” so you don’t have to worry about keeping an eye on the beans or they will burn. However, remember to give the beans a good stir on occasion to prevent the beans from turning into candy beans.
17) Cornbread
Who doesn’t love cornbread? Sliced jalapeños and cheddar make for a beautiful salty and spicy addition that pairs wonderfully with barbecue. I tend to keep the sweetness at a minimum because I’m not trying to create a disguised cake. But if that’s a tradition for your family, add as much as you would like. Just be sure to serve with butter and honey and get ready to see people negotiate their preference! If you are concerned about the heat from the jalapeños, you can use pickled jalapeños, which are milder and have a nice tang to them.
18) Classic Deviled Eggs
Deviled eggs are social: they make people gather, hover, and casually count how many are left. Combine the yolks with mayonnaise, mustard, a little vinegar, and a good amount of salt, then use a piping bag or spoon to fill the mixture back into the eggs. Having paprika on top is traditional and useful; it signals “deviled egg” from a distance. It is both alarming and flattering to see a tray disappear in under ten minutes. They are deceptively small, so it’s better to have too many than too few.
19) Pesto Pasta Salad
No judgement for buying store pesto (I’ve done it too), but there’s still a summer freshness to this pasta salad. A squeeze of lemon will balance things out. Once your pasta has cooled, fold in the cherry tomatoes, mozzarella, and pesto. It’s a perfect potluck dish and still feels light on the table. If you’re worried about the dish drying out, keep some pesto separate and mix it in right before serving. The basil will help brighten everyone’s day.
20) Italian Chopped Salad
I appreciate a chopped salad since this dish can be served on a flimsy paper plate and eaten with a very bendy plastic fork that would collapse if you looked at it. Romaine, salami, chickpeas, tomatoes, and a little cheese make it feel substantial. To achieve the best outcome, pack the dressing on the side and mix it in right before serving. This seems to convince the `I’m not here to eat salad’ folks to dig in at least for a couple of bites. If you’re looking to add that tangy and salty kick, include some pepperoncini.
21) Watermelon Feta Salad
This salad offers respite from the heat. True, watermelon, feta, and mint sound like a strange combination, but you will understand after trying it. Watermelon is confident enough to go strapless. I like to add a little olive oil and a squeeze of lime. If you don’t include those, that is fine, as watermelon is confident enough to go without. You want to serve this cold. Also, don’t cut it too far before serving as it will get watery. For picky eaters, leave the feta separately and it can be a negotiation point.
22) Cowboy Caviar
Cowboy caviar is deceiving because it looks fancy, but it’s super easy to make. Just mix black beans, corn, chopped peppers, chopped onions, chopped tomatoes, cilantro, and some lime vinaigrette and let it marinate. It definitely has a salad-like consistency but is also dip-able and somehow disappears like a magic trick! When people ask me if it’s ‘healthy’ I just smile and continue eating chips haha. It’s also really good spooned over some grilled chicken.
23) Classic Guacamole
Guacomole is the dish that makes everyone “available to help in the kitchen.” Use ripe avocados, lots of lime, salt, and chopped cilantro and if your audience likes a little kick, throw in some onion and jalapeno. Keep it chunky… not baby food. When trying to slow down the browning of food, press plastic wrap directly onto the surface. More realistically, however, it’s usually gone before oxidation even has a chance.
24) Seven Layer Dip
The seven-layer dip has an inexplicable charm thanks to its ridiculousness. Set out some beans, sour cream, guac, salsa, and cheese, and watch as people swarm around it like it’s some kind of centerpiece. Be sure to keep it cold and serve with strong enough chips that broken chip excavation situations don’t occur. I know that olives can be a divisive topping, but I personally enjoy adding some sliced olives. The aim here is definitely not subtle.
25) Buffalo Chicken Dip
For those who bear a grizzly-sized hunger and are willing to wait for something to come out, this dip is perfect. This dip is made with shredded chicken, cream cheese, hot sauce, and a little bit of ranch or blue cheese. Just stir it all together, bake it, and try not to burn yourself on the very first scoop.
Since this dip is extremely rich, you’ll want to take a small amount at first. However, most people don’t stop at just a little. To keep things nice and healthy, serve this dip with a side of carrots, celery, and chips. This dip is perfect for tailgating as it works exceptionally well in a cast-iron skillet.
26) Pulled Pork Sliders
Pulled pork sliders make everyone feel included like in a group chat. Cook the pork shoulder for a long time at a low temperature so that it becomes easy to shred. Once it is shredded, mix it with barbecue sauce and for an added snap, put in some vinegar. These sliders are served on smaller buns so that people can easily grab one without the commitment of a whole sandwich, and in my house, pickles are a must. The pickles cut through the richness of the pork, and if you want to feel fancy, add a spoonful of slaw on top.
27) Grilled Chicken Kebabs
Even if the kebabs were made in a hurry, and there is slight annoyance, it can all still feel somewhat special. Combine the chicken with some lemon, garlic, olive oil, and oregano, and grill it along with some onions and peppers. On hot days when the grill is working, the tzatziki sauce is very refreshing and cooling. I enjoy cutting each ingredient into the same size so that they can all cook uniformly, though this is not always the case. If the food tastes good, most people won’t care.
28) Steak Tips
Steak Tips remove the hassle of cooking a separate steak for every single person. Grill, rest, cut, and drizzle with chimichurri. Even cheap cuts are amazing with the herb-garlic punch. I’ve had nights where I’ve had the chimichurri get more praise than the meat, to be fair it is loud in the best way. Don’t let anyone leave sauce leftovers, bread is the perfect accompaniment.
29) Grilled Pineapple
Grilled pineapple is meant for those who don’t want to commit to a full dessert, but is looking to satisfy their sweet tooth. When pineapples are heated, the sugars in the pineapple soften, resulting in a sweet aroma, and the sugars caramelize. You don’t need to cover it with sugar, just a sprinkle of cinnamon sugar will do the trick. I’ve served it accompanied by vanilla ice cream and yes, people went quiet. It was a definite success.
30) Strawberry Shortcake
I like a shortcake bar because it lets everyone build their own level of mess. Macerating strawberries with sugar creates a syrup-like texture. Then, you will need to make some whipped cream as well as prepare some biscuits or shortcakes. Considering the dessert ratio purists is very thoughtful. You may need to restrain someone from ‘sampling’ the whipped cream before it is time to serve. Adding blueberries, if you wish, is completely fine. No one will ever complain about having more fruit.
31) Classic Lemonade
Making lemonade at home might seem like a challenge, but it’s just lemon juice, sugar, and water! I made it less sweet than other recipes I found so it would be more tart, but if you feel syrup is mandatory, feel free to drench your lemon in it! Also it’s really important that you chill the lemonade, and then add ice right before you serve it. If you’re transporting the lemonade, keep the lemonade and ice separate. Once the ice and lemonade mix it becomes a watery sad lemon. If you have mint it can be a nice touch, but you can leave it out too.
32) Citrus Iced Tea
When it comes to parties, iced tea is the go to drink. Strong tea can be brewed, cooled, and then dressed with slices of citrus to give a little scent and a hint of taste, but definitely do not make it taste like fruit punch. Keep it lightly sweetened, or make it unsweetened and leave simple syrup out for people to make their own choices.
In my experience, tea that is insufficiently steeped leaves a bitter taste and makes it seem like the drink has been neglected. It pairs well with everything, from potato salad to ribs, and does not distract from or compete with the other food.
33) Fresh Fruit Salad
When standing in the sun it is easy to forget fruit salad, but once you start thinking about it you will want it. Add your choice of berries, melon, or grapes and drizzle some honey and lime on top. Make sure to take your time slicing bananas, because you’ll want to see them turn brown in real time. Even with two varieties of sausage and three different types of dip, this dish manages to make the whole spread feel balanced. Plus, it makes for a great breakfast if there are leftovers.
34) Tomato Cucumber Salad
The salad is quick and refreshing. You can make it by chopping cucumbers and tomatoes, and then adding a few slices of red onion. For the dressing, combine vinegar, olive oil, salt, and pepper. The flavor reminds you of the existence of vegetables which is definitely a plus at a barbecue. Leave the mixture sit for about 10 minutes to allow the onion to mellow and the juices to combine. If you have dill, go ahead and add it as it will enhance the flavor!
35) Classic Baked Ziti
Baked ziti is comfort food you can hand to a crowd without overthinking it. Mix pasta with marinara, ricotta, mozzarella, and maybe some Italian sausage if you want it heartier, then bake until the top gets those browned, crispy corners. It’s a definite potluck MVP since it’s easy to transport and retains heat. I’ve brought it to events where the grill got rained out, and it quietly saved the day. If you’re feeling healthy, serve it with a salad.
36) Tortellini Skewers
In the most positive sense, these are very snacky. Simply pull apart the energy antipastos and you won’t even have to use plates. For the tortellini, make sure to let them cool after cooking, and then mix with the cherry tomatoes, mozzarella, and salami, and then drizzle some Italian dressing.
They’ll be ready for a party, and if a story goes for a while, they’ll be easy to grab. I also like to make some with just veggies, olives, and more cheese so that nobody feels left out. Until it’s time to serve, keep them cool so they can stay nice and perky.
37) Chips and Onion Dip
No matter how fancy the menu is, chips and onion dip will be devoured. If you’re feeling nice and wait, you can make your own soup with caramelized onions. If not, you can just mix sour cream with onion soup mix. Use a strong chip for the dip because some people will scoop and break the chip. I’ve seen someone say, “I’ll just have one” and they ended up parked by the dip for the rest of the conversation. The more the dip, the better, so bring a bigger bowl than you think. You’ll thank me later.
38) Classic Brownies
Brownies are always a classic and reliable dessert option, bringing people joy from kids to adults. I personally enjoy a fudge brownie. I love when a brownie has a crackly top so that it smudges and leaves you reaching for that napkin far too late.
What’s great is that brownies travel very well. You can cut slices of them very easily (most of the time) and they are super easy to pack and take to an event. If your group likes walnuts, feel free to add them. But be careful, you may want to ask first since people tend to have very strong opinions about nuts in desserts. Brownies can be served plain or if you are hosting the event at your home, you can add brownies with ice cream for an even better dessert option.
39) Rice Krispies Treats
These are the desserts I make when I want something really quick and really enjoyable. For example, don’t be afraid to add more marshmallows than the box says, and be sure to add a pinch of salt. You don’t want it to taste flat. When it comes to pressing the mixture into the pan, be gentle. This is not the time for you to pack it down like you are making a brick. I once made the mistake of pressing too hard and ended up with treats that could be used to patch drywall, so take my advice. Cut the treats into big squares and watch them disappear.
40) Fried Chicken Tenders
Getting fried chicken for a picnic is like a small wink. We put in the effort and it was worth it. Brine the tenders in pickle juice for a few hours, dredge in seasoned flour, and fry until crisp and cooked through. Although they taste amazing while still warm, they are also quite good at room temperature which is pretty much a picnic holy grail.
For a less intense experience, you can short oven warm them before serving, but there probably won’t be any leftovers to take home, Fried chicken lovers can be pretty territorial.
