By Brooks Halliday
As someone who loves to cook and entertain, I look forward to backyard barbecue season all year. There’s something about an outdoor get-together with a casual BBQ menu and sunny weather that puts people in the mood to have fun. I especially love that hosting outdoors means kids can come and have space to play while the grownups get a chance to chat. I don’t need to worry about spills and stains, and disposable plates and utensils make setup and cleanup a breeze. There are no rules when it comes to throwing a barbecue. After all, that’s part of the fun! After honing my grilling game over the years, however, I’ve learned a few tips to ensure everyone is well-fed with a great BBQ menu and having a good time—including the host.
Keep the BBQ menu easy, but interesting
There are certain foods people expect as part of a BBQ menu, like burgers, hot dogs, and pasta salad, but that doesn’t have to mean serving a boring, predictable spread. I like to choose at least two main dishes and three to four sides that are simple to make but feature something unexpected. A unique topping, a special sauce, or even just an unusual ingredient can elevate a good dish to truly memorable. Consider balancing the BBQ menu with at least two different meat mains (a chicken and a beef), at least one starchy side (like corn, potato salad, rice dish, or pasta salad), and one vegetable side (green salad or grilled veggies). And, of course, don’t forget the cold drinks and sweet dessert to end the meal.
Choose dishes that can be served at room temperature
Whether you’re hosting a sit-down meal or a buffet-style cookout, it’s best to plan a BBQ menu with foods that don’t need to be served piping hot or ice-cold. I always opt for mains and sides that can sit and stay tasty at any temperature. That’s a practical food safety tip (by the way, food shouldn’t stay out for longer than two hours, and even less on a super- hot day), but not worrying about food temp also takes a lot of pressure off the cook.
Prep elements in advance
There’s always more to do than you expect on the day of hosting an event—even for the most organized planner. I try to knock out as much of the meal prep as possible a day or two before, so I feel less crazed and have more time for setting up and mingling with my guests. Mix up sauces, marinades, dressing, or mayo-based salads the day before. Slice up any crudité or burger toppings in advance. There’s plenty to do to start preparing!
You don’t have to make everything on the BBQ menu
Lean on guests to bring items so you’re not responsible for the entire meal. Hosts are encouraged to assign a specific dish from your BBQ menu (can you bring a potato salad?), or you can even send along a link to a recipe you love and ask them to prepare and bring that. If you insist on doing all the cooking, assign guests to bring drinks, buns, paper plates and cutlery, pre-cut fruit, or chips and dip from the store. Speaking of chips and dip, there’s no need to plate a fancy appetizer when cookout guests arrive. Use leftover cheese spreads or sauces and salsas you plan to use for burgers or grilled meat as dips alongside store-bought chips and veggies.
Stock up on ice
Cold drinks are a cookout must-have, but that’s not the only reason to keep extra ice on hand. Perishable items (anything with meat, eggs, dairy, or mayo) should be served over ice, if possible. A cooler filled with ice can serve as an outdoor fridge, which is especially useful for items at higher risk of spoilage, like creamy condiments and dressings. Whenever possible, I like to keep bowls with salad and other produce on ice in the cooler, too, to help them stay fresh-tasting and crisp. And, if all else fails, serve food indoors and have guests enjoy them out in the sun.
Choose fast, fresh, and easy recipes for your BBQ menu
These are some of my favorite recipes to make during grilling season for the ultimate BBQ menu. They check all the boxes of easy, interesting, appetizing, and outdoor-friendly. Mix and match them to create a BBQ menu for your own delicious backyard bash.
BBQ menu Mains
Grilled Chicken with Strawberries and Balsamic
This recipe is a great example of leveling up a classic, grilled chicken with a unique topping. The strawberries, basil, and balsamic go so well together and are the perfect balance of savory and sweet. The chicken thighs cook quickly on the grill, and the finished dish is really colorful on the table.
Get the recipe: Grilled Chicken with Strawberries and Balsamic
Kansas City Slow Cooker Baby Back Ribs
Baby back ribs are always a crowd-pleaser, but cooking them on the grill can be tricky and time-consuming. I love that this recipe uses the slow cooker. The ribs always come out perfectly cooked and fall-apart tender, and finishing them on the grill adds that authentic, smoky flavor, while leaving space for burgers and hot dogs.
Get the recipe: Kansas City Slow Cooker Baby Back Ribs
Grilled Steak with Corn Salsa
This corn salsa recipe is so versatile. I serve it with all kinds of grilled meat and also as a stand-alone appetizer with tortilla chips and veggies. London broil is one of the more affordable cuts of beef at the grocery store, so this recipe lets you treat guests to steak without splurging too much.
Get the recipe: Grilled Steak with Corn Salsa
Michigan Coney Dog
If there are kids at the barbecue, you can be sure there are hot dogs on the grill. This recipe ups the ante with chili, onions, and spicy brown mustard. I serve the toppings separately, along with regular ketchup and relish, so everyone can customize their own.
Get the recipe: Michigan Coney Dog
Grilled Shrimp Paella Foil Packets
I love grilled shrimp, but they can overcook and dry out easily on the grill. Cooking them in foil packets helps the shrimp stay moist and tender. Shrimp alone aren’t very filling, so I appreciate that the chicken sausage and veggies make this more of a complete meal. I like to serve it with Spanish-inspired sides, like tomato toasts, and Spanish wine.
Get the recipe: Grilled Shrimp Paella Foil Packets
Pub Cheeseburgers
Cheeseburgers are an obvious choice for summer cookouts, but I wanted to switch things up a little. Spreadable pub cheese is a store-bought ingredient that makes these burgers extra special. I put out the leftover pub cheese with pretzels as an appetizer, too.
Get the recipe: Pub Cheeseburgers
BBQ Chicken Meatball Sliders
Finger foods are always a good idea for casual entertaining, and who doesn’t love sliders? The ones made with chicken sausage are a nice alternative to burgers. Cheese and barbecue sauce get mixed into the meatballs, so they’re really rich and flavorful. The tangy sauce and crunchy slaw add a nice balance of flavor and texture. Plus, your guests will have extra room for more barbecue goodies on their plates.
Get the recipe: BBQ Chicken Meatball Sliders
BBQ Smash Burgers
To quote my nephew, “If it’s not a smash burger, what are you even doing?” Now that I’ve tried them, I understand the hype. I dream about those crispy, caramelized edges in my sleep. Crispy onions, barbecue sauce, and cheese make them even better.
Get the recipe: BBQ Smash Burgers
BBQ menu Sides
Quick and Easy New England-Style Baked Beans
Baked beans were a fixture at every cookout growing up, but we always had the canned stuff (which I love!). I was skeptical that a homemade version would stand up, but I actually like it better. The molasses is key, it’s a really distinctive flavor. With the bacon, onion, and Worcestershire, these beans really hit each note of savory, smoky, and sweet.
Get the recipe: Quick and Easy New England-Style Baked Beans
Red Beans and Rice Salad
This recipe is so versatile and satisfying that it’s almost like three sides in one. I typically make it the day before and let it hang out in the fridge. It’s vegetarian-friendly, unlike some other beans and rice recipes that use sausage, so everyone can enjoy it. The leftovers make a tasty lunch, although it usually all gets devoured.
Get the recipe: Red Beans and Rice Salad
Southern-Style Potato Salad
This potato salad is the definition of a “workhorse recipe”. I’ve made it too many times to count. Every cookout host needs a good potato salad recipe, and there’s something about the balance of seasoning in this one that’s just right.
Get the recipe: Southern-Style Potato Salad
Carrot Slaw with Jalapeño Dressing
I’m always trying to get more veggies on the table, but regular green salad never seems to be a big mover. This slaw, however, was a huge hit. It’s crunchy and full of fiber, which I appreciate alongside a heavier meal like barbecue. I like it spicy, but I also made some without jalapenos for the kids and they loved it too.
Get the recipe: Carrot Slaw with Jalapeño Dressing
Dill Pickle Pasta Salad
I’m a sucker for dill pickle anything (hello, dill pickle potato chips), so this recipe is a total winner in my book. You can really taste the fresh dill, and the pieces of pickle and bell pepper add a nice texture to the noodles.
Get the recipe: Dill Pickle Pasta Salad
Grilled Corn on the Cob with Flavored Butters
This is another example of ordinary cookout food served with a memorable twist. Ears of corn are such a bargain in the summer, so it’s a great budget-friendly side to add to the spread. My husband is in charge of grilling the corn, and I make the different butters, which are super easy to whip up.
Get the recipe: Grilled Corn on the Cob with Flavored Butters
BBQ menu Desserts
Red, White, and Blueberry Slab Tart
This is a gorgeous dessert for any summer cookout. The cut-out stars on top are a simple touch, but they make it feel special. I don’t like overly sweet desserts and this one is well-balanced. You can really taste all the fresh summer berries.
Get the recipe: Red, White, and Blueberry Slab Tart
Berry Phyllo Cups
I don’t love baking in the summer, so these little phyllo tarts were a welcomed discovery. They look festive and fun, especially if you arrange them in an American flag pattern, but there’s next-to-no cooking involved. This filling comes together in the microwave. If you have older kids, they can help make this recipe, it’s that easy.
Get the recipe: Berry Phyllo Cups
Berry Poke Cake
This is a fun throwback dessert. You poke holes in it with a straw, a task my seven-year-old was happy to help with, then pour flavored gelatin over the top. It stays very moist, even overnight in the refrigerator. Vanilla pudding mix helps to stabilize the whipped cream topping, so it’s make-ahead friendly.
Get the recipe: Berry Poke Cake
Margarita Cupcakes
These cupcakes are the perfect dessert to serve at a Mexican fiesta or other tropical-themed cookout. They have a bright, citrus flavor. The tiny sprinkle of salt on top is the kicker that makes them really delicious and taste just like the cocktail.
Get the recipe: Margarita Cupcakes
Classic Strawberry Shortcakes
Strawberry shortcake is such an iconic summer dessert, but I didn’t know if I could pull it off for a cookout. Fortunately, this recipe is very easy. The prepped strawberries can sit overnight, so I make that part a day in advance. A friend gave me the helpful tip to chill a metal mixing bowl in the fridge for at least 30 minutes before whipping the cream, which helps it to stabilize and fluff up faster.
Get the recipe: Classic Strawberry Shortcakes
Strawberry-Rhubarb Crisp
My grandma used to make a version of strawberry-rhubarb pie, so I tried this recipe as a nod to her. It’s a keeper, for sure. The fruit filling tastes exactly how I remember it, but my favorite part is the crust. The oats and pecans make it hearty and substantial but still crumbly, with a nutty flavor that’s reminiscent of an oatmeal cookie.
Get the recipe: Strawberry-Rhubarb Crisp
BBQ menu Drinks
Pineapple Coolers
This little sip of paradise is so easy to make, and it hits the spot like a pina colada. At our last barbecue, the adults were drinking these and dipping their toes in the inflatable baby pool – it felt like vacation! I made a double batch and put it in pitchers on ice along with a bottle of rum so the grownups could turn it into a cocktail if they wanted.
Get the recipe: Pineapple Coolers
Ranch Water Freezer Door Cocktail
This is the ultimate make-ahead cocktail. It can hang out in the freezer for days. If you like margaritas, this is a tangy, citrusy alternative. It gets mixed together inside a tequila bottle and stays perfectly chilled, so you can just take it out and pour it as soon as guests arrive.
Get the recipe: Ranch Water Freezer Door Cocktail
Brooks Halliday is a writer, recipe developer, food stylist, and mom based in New York City. In addition to writing for Savory and Hannaford Fresh magazine, she’s created delicious dishes for The Barefoot Contessa TV series, the James Beard Award-nominated special “Barefoot in Washington,” as well as numerous cookbooks and product brands, including Coca-Cola, Tyson, and Pepsi.
