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

Nathaniel's Take

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Memorial Day cooking is half food, half mood: smoke in your hair, a drink sweating in your hand, and someone asking (again) if the burgers are “almost ready.” I like recipes that can handle that kind of chaos: things you can prep early, grill confidently, and serve without fuss. Below are 35 BBQ-friendly recipes that play nicely together, from proper mains to the sides people mysteriously “just need a little more of.” A few are classic, a few are slightly odd in a good way, and all of them belong outside with paper plates.

Contents

1) Classic Cheeseburgers
2) Smash Burgers
3) Grilled Hot Dogs
4) BBQ Chicken Thighs
5) Lemon Herb Chicken
6) Grilled Pork Tenderloin
7) Baby Back Ribs
8) Pulled Pork Sandwiches
9) BBQ Pulled Chicken
10) Sausages And Peppers
11) Cedar Plank Salmon
12) Grilled Shrimp Skewers
13) Grilled Corn On The Cob
14) Elote Style Corn
15) Classic Coleslaw
16) Vinegar Slaw
17) Potato Salad
18) German Potato Salad
19) Baked Beans
20) Mac And Cheese
21) Grilled Vegetable Platter
22) Portobello Mushroom Burgers
23) Black Bean Burgers
24) Watermelon Feta Salad
25) Classic Pasta Salad
26) Cucumber Salad
27) Grilled Pineapple
28) S’mores Bar
29) Strawberry Shortcake
30) Classic Deviled Eggs
31) Jalapeño Poppers
32) Guacamole And Chips
33) Cowboy Caviar
34) BBQ Sauce
35) Big Batch Lemonade

1) Classic Cheeseburgers

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I’ll admit it: I’m picky about burgers, mostly because dry ones make me feel personally insulted. Use 80/20 ground beef, form loose patties, salt right before grilling, and don’t squash them like you’re mad at them. Add cheese during the final minute so it melts without turning into a waxy blanket. If you set out onions, pickles, and one decent mustard, people will act like you hired catering.

2) Smash Burgers

This is the burger for impatient people (me) who want maximum crust in minimum time. Roll small balls of beef, smash hard onto a hot griddle, and let the edges lace and brown before flipping. The house will smell faintly like a diner, which is a compliment in my book. Serve with shredded lettuce and extra pickles: smash burgers like a little chaos.

3) Grilled Hot Dogs

Hot dogs are underrated because they’re easy, and easy gets mistaken for boring. Grill them until they blister a bit, then pile on onions you’ve cooked until they’re sweet and a little smoky. I like setting out a “toppings station” because it keeps people busy while you try to remember where you put the tongs. Also: toast the buns. It’s a tiny move with outsized impact.

4) BBQ Chicken Thighs

Chicken thighs forgive your mistakes, which is exactly what a holiday cookout needs. Sear them over direct heat, then finish over indirect heat so they cook through without burning the sauce. Brush on BBQ sauce late so the sugar doesn’t scorch: learned that one the hard way, with a small cloud of regret. The result is juicy, sticky, and basically designed for seconds.

5) Lemon Herb Chicken

I used to avoid chicken breasts on the grill because they can go from “fine” to “sad” in about 60 seconds. A quick brine or even a yogurt-lemon marinade helps a lot, and so does pulling them off the heat a little earlier than your instincts suggest. Rest them before slicing, this is not negotiable if you like moisture. It’s a clean, bright option next to heavier BBQ plates.

6) Grilled Pork Tenderloin

Pork tenderloin is the quiet overachiever of cookouts: quick, tender, and friendly with marinades. I rub it with garlic, rosemary, salt, and a little brown sugar, then grill until just blushing in the center. If you overcook it, it gets tough, so keep an eye on it and trust a thermometer if you have one. Slice thick and serve with a mustardy sauce or chimichurri.

7) Baby Back Ribs

Ribs on a holiday can be mildly terrifying if you’re trying to do everything on the grill. My favorite compromise: bake low and slow until tender, then finish on the grill for smoke and char. Sauce goes on at the end, or it’ll burn and taste like a campfire prank. People love ribs so much they temporarily forget to check their phones.

8) Pulled Pork Sandwiches

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Pulled pork is my “feed everyone without panicking” move. Cook a pork shoulder low and slow until it falls apart, then toss with a little sauce and cider vinegar for balance. I’ve watched guests build sandwiches like they’re doing architecture: pork, slaw, pickles, repeat. Make more than you think; leftovers disappear in a blink.

9) BBQ Pulled Chicken

Pulled chicken is for the day you want the pulled-pork vibe without the long timeline. 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 set out hot sauce, someone will use it like cologne.

10) Sausages And Peppers

Sausages are basically self-seasoning, which I respect deeply. Grill them until browned and juicy, then nestle them into a heap of peppers and onions you’ve cooked until soft and sweet. It’s messy, a little loud, and extremely satisfying. Serve with crusty rolls or over rice if you’re trying to pretend you planned a balanced meal.

11) Cedar Plank Salmon

If you want a “wow, you’re fancy” main without much effort, cedar-plank salmon is the move. Soak the plank, season the fish simply, and let the grill do the work until the salmon is opaque and flakes easily. The smoke is gentle and woodsy, not overpowering. Even people who claim they “don’t do fish” often take a second bite.

12) Grilled Shrimp Skewers

Shrimp cook so fast that you can’t wander off mid-grill to tell a story. Thread them on skewers, grill briefly, and finish with chili-lime butter that tastes like you tried harder than you did. Make sure they’re fully cooked (pink and opaque) then pull them before they turn rubbery. This is the platter that vanishes while you’re still setting out napkins.

13) Grilled Corn On The Cob

Corn on the grill smells like summer’s opening credits. I like leaving it in the husk for a gentle steam, then peeling back and charring it a bit for drama. Finish with butter and chili-lime salt, and watch people eat it like they haven’t had food in weeks. Keep dental floss in your future; worth it.

14) Elote Style Corn

Elote off the cob is for anyone who loves the flavor but doesn’t want to wrestle corn at a picnic table. Cut kernels from grilled corn and toss with mayo or crema, lime, chili, and crumbly cheese. It’s creamy, tangy, and a little addictive. I’ve seen people “sample” it five times before dinner officially starts.

15) Classic Coleslaw

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Coleslaw is the cold, crunchy antidote to all the smoky richness. I like it not too sweet, with enough vinegar to wake up your taste buds. Make it early so the cabbage softens slightly, but not so early it turns limp and watery. Bonus: it’s great piled onto pulled pork like a little crunchy hat.

16) Vinegar Slaw

If you’re feeding a crowd outside, mayo can make people nervous (sometimes fairly). Vinegar slaw is crisp and punchy, and it holds up well on a warm day. Add a little sugar for balance, but keep it sharp. It’s especially good alongside ribs, where it cuts through all that sticky sauce.

17) Potato Salad

Potato salad has a reputation for being bland, which is honestly its own kind of tragedy. Use waxy potatoes, salt the cooking water, and dress them while they’re still warm so they absorb flavor. I like mustard, dill, and chopped pickles for a little snap. It tastes like the cookout you hoped for as a kid.

18) German Potato Salad

This one is cozy and tangy, and it doesn’t rely on mayo at all. Crisp bacon, cook onions in the drippings, then add vinegar and a touch of sugar for that sweet-sour thing. Toss with warm potatoes so the dressing clings. It feels especially right when the evening gets a little cooler and people start hovering near the food table.

19) Baked Beans

Baked beans are the side dish that acts like a main if you let it. Start with canned beans if you want (no shame) and build flavor with onion, a little molasses, mustard, and smoked paprika. I like adding bacon because bacon makes everything taste like you know what you’re doing. Let it bake until thick and glossy, the way cookout beans should be.

20) Mac And Cheese

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Mac and cheese belongs at a cookout the way music belongs at a party. Use a mix of cheeses for flavor (sharp cheddar plus something melty) then bake until the top gets bronzed and a little crispy. This is the dish kids hover around, but adults quietly take the biggest scoops. If it dries out, a splash of warm milk brings it back to life.

21) Grilled Vegetable Platter

Somewhere between the burgers and the ribs, you’ll want something green and charred. Grill zucchini, peppers, onions (whatever looks good) and dress with olive oil, salt, and a little balsamic glaze. It’s simple, and it tastes like summer gardens even if your “garden” is a grocery store. I’ve had people pile this onto their plates like it’s the main event.

22) Portobello Mushroom Burgers

Portobellos are a legit vegetarian option, not a sad substitute. Marinate them in balsamic, garlic, and olive oil, then grill until juicy and smoky. They’re messy in the best way, so have napkins ready. Add melted cheese or a swipe of pesto if you want to make it feel extra intentional.

23) Black Bean Burgers

Veggie burgers can be great, but they can also fall apart and ruin your mood. The trick is a mixture that’s not too wet, plus a binder like egg or flax and some breadcrumbs. Chill the patties before grilling so they hold together. Serve with avocado and a crisp slaw and nobody feels like they drew the short straw.

24) Watermelon Feta Salad

This salad is basically a cold glass of water you can chew. Sweet watermelon, salty feta, and mint make a combination that’s weirdly calming next to smoky meats. Add a squeeze of lime and a drizzle of olive oil if you’re feeling fancy. I always make a big bowl and then act surprised when it’s gone in ten minutes.

25) Classic Pasta Salad

Pasta salad can be a limp disappointment unless you treat it with respect. Cook the pasta just past al dente (it firms up as it cools), then toss with a zingy dressing while it’s still warm. Add tomatoes, olives, herbs, and little cubes of cheese for interest. It’s the kind of side that improves as people keep picking at it.

26) Cucumber Salad

This is my palate cleanser side, especially if the menu is heavy on sauce. Slice cucumbers thin, salt them briefly, then dress with rice vinegar, sesame oil, and a pinch of sugar. It’s crisp, cool, and a little addictive. I’ve eaten it straight from the bowl while “checking the grill.”

27) Grilled Pineapple

Grilling pineapple makes it taste deeper and more caramel-y, like it grew up and got interesting. Sprinkle with cinnamon and brown sugar, then grill until charred in spots. It’s great as dessert, but also sneaks onto savory plates surprisingly well. If someone brings vanilla ice cream, you’re suddenly hosting a very good time.

28) S’mores Bar

S’mores are messy, nostalgic, and basically mandatory if you’ve got kids, or adults who still like fun. 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 strawberries, toss with sugar, and let them sit until they get syrupy. Add whipped cream, and don’t be shy with it. It’s a clean, bright dessert after a day of smoke and sauce.

30) Classic Deviled Eggs

Deviled eggs are the first thing people “just grab one of” and then somehow eight are gone. Mix yolks with mayo, mustard, and a tiny bit of pickle brine for tang. Dust with paprika and add chives if you want them to look cared for. Transport tip: use a deviled egg tray or nestle them in lettuce so they don’t slide around like tiny yellow hockey pucks.

31) Jalapeño Poppers

This part always unnerves me a little: cutting jalapeños and then forgetting you touched your face. Wear gloves if you’re smarter than I am. Stuff them with cream cheese (or cheddar), grill until blistered, and serve hot. They disappear fast, especially if the crowd likes a little heat with their beer.

32) Guacamole And Chips

Guacamole is less about a secret recipe and more about salt, lime, and timing. Mash ripe avocados with onion, cilantro, lime juice, and a pinch of cumin if you like that vibe. Taste it, then salt it again (carefully) until it pops. If you’re worried about browning, press plastic wrap directly onto the surface and breathe easier.

33) Cowboy Caviar

Cowboy caviar is the snack that makes people hover by the table “just for a minute.” Mix beans, corn, peppers, tomatoes, and herbs with a bright vinaigrette. It’s crunchy, tangy, and holds well for hours, which is rare and precious on a holiday. I like it as a dip, but it also works spooned onto grilled chicken like a salsa.

34) BBQ Sauce

Having a couple sauces on the table makes the whole cookout feel more intentional. Do one classic tomato-based sauce, one spicier version with hot sauce or chipotle, and one Carolina-style vinegar-mustard sauce for tang. You don’t have to make them from scratch, either: doctoring store-bought with vinegar, spices, or molasses works for most people. Guests love choosing their own adventure.

35) Big Batch Lemonade

There’s always a moment at a cookout when you realize everyone is thirsty at once. Lemonade fixes that, and it feels festive without being fussy. Make a simple syrup so the sugar dissolves (no gritty lemonade, please), then add plenty of lemon juice and ice. If you blend in strawberries, it turns a cheerful pink and tends to vanish even faster.

Nathaniel Lee is the self-taught chef and recipe developer behind HomeViable. No culinary school, no nutrition degree. He learned by watching, tasting, and refusing to stop asking why. Every recipe here teaches something. He wants you to understand your food, not just cook it.

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