The year I decided to smoke a brisket for Memorial Day, I started at 6 AM and served dinner at 11 PM.
Not 6 PM. Not 8 PM. Eleven o’clock at night, to twelve increasingly confused guests who had eaten through every side dish, most of the chips, and an emergency pizza I’d ordered around 9. The brisket was, I have to admit, excellent. Nobody cared anymore. Three people had fallen asleep on the lawn furniture.
That experience taught me the most important lesson in outdoor cooking: timing is not a secondary concern. It is the whole game. A Memorial Day BBQ is a social event with a food component, not a cooking competition that happens to have spectators. Everything you put on the grill has to fit into a realistic timeline while people are actually enjoying the day.
The 25 recipes below are organized with that reality in mind. Some are quick-fire crowd-pleasers that take under 20 minutes. Some are the low-and-slow showstoppers worth planning around. All of them include the technique insight that separates good backyard cooking from great backyard cooking. And all of them have been tested in actual Memorial Day conditions — meaning: warm beer, distracted cooks, children underfoot, and someone always asking “is it ready yet?”
The BBQ Planning Framework That Prevents Disasters
Before a single recipe: the two-zone fire setup is the single most important concept in outdoor cooking and the one most weekend grillers don’t use.
A two-zone fire means you have a hot direct-heat side and a cool indirect-heat side on the same grill. Direct heat is for searing, charring, and quick cooking. Indirect heat is for finishing thick cuts, melting cheese, or holding food warm without burning it. To set it up on a charcoal grill: push all coals to one side. On a gas grill: run one burner on high, leave the other off.
Once you have two zones, you control everything. Chicken that starts to flare up moves to the cool side. Steaks get seared on direct heat and finished on indirect. Burgers stay warm without drying out. This single technique solves 80% of the problems that plague backyard cooks.
The second concept: internal temperature, not time. A Weber instant-read thermometer (the ThermoPop 2, around $35, or the Thermapen ONE, around $105 — both genuinely worth the investment) ends guesswork. Chicken is done at 165°F. Burgers at 160°F for food safety, 155°F if you’re comfortable with a hint of pink. Steaks at 130 to 135°F for medium-rare. Pork shoulder for pulled pork at 203°F — that specific temperature is when collagen converts to gelatin and the meat becomes pullable.
With those two concepts locked, here are the 25 recipes.
The Proteins: 12 Main Events
1. Classic Smash Burgers
Serves 6 | Time: 20 minutes
Smash burgers produce a crust that standard thick burgers never achieve. The Maillard reaction — the browning that creates flavor — requires direct contact with hot metal, and smashing maximizes that contact.
Ingredients: 800g 80/20 ground beef (fat percentage matters — leaner beef produces drier burgers), salt and pepper, 6 slices American cheese, 6 brioche buns (toasted in butter), shredded iceberg lettuce, sliced white onion, yellow mustard, pickle chips, mayonnaise.
Method: Divide beef into 12 equal balls (about 65g each — two per burger). Heat a cast iron griddle or flat top over high heat until smoking. Season beef balls with salt and pepper. Place on hot surface and immediately smash flat with a heavy spatula — press hard, hold for 10 seconds. Cook 2 minutes without moving until a dark crust forms. Flip once, add cheese immediately, cook 1 minute. Stack two patties per bun. The double stack is what separates a smash burger from a regular thin patty.
2. Pulled Pork Shoulder
Serves 12 | Time: 12 to 14 hours at 225°F | Start the night before
Ingredients: 4 to 5 lb bone-in pork shoulder (also called pork butt — the terminology is counterintuitive and both refer to the upper shoulder). For dry rub: 3 tablespoons brown sugar, 2 tablespoons smoked paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 2 teaspoons cumin, 2 teaspoons black pepper, 1 tablespoon kosher salt, 1 teaspoon cayenne.
Method: Apply dry rub generously the night before and refrigerate uncovered. Smoke at 225°F over apple or hickory wood until internal temperature reaches 203°F — this typically takes 1.5 to 2 hours per pound. Wrap in butcher paper at 165°F to push through the “stall” (the plateau where temperature stops rising for several hours). Rest wrapped in a cooler for 1 to 2 hours. Pull with two forks. Serve on brioche buns with coleslaw on the sandwich, not beside it. The coleslaw provides textural contrast that makes every bite more interesting.
3. Spatchcock Grilled Chicken
Serves 4 | Time: 45 minutes active + brine overnight
Spatchcocking means removing the backbone so the chicken lies flat. This produces even cooking in about 40 minutes versus an hour and a half for a whole bird. Every part reaches temperature simultaneously.
Ingredients: 1 whole chicken (3.5 to 4 lb), 3 tablespoons olive oil, 2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried thyme, salt and pepper. For optional dry brine: 1 tablespoon kosher salt applied the night before.
Method: Cut along both sides of backbone with kitchen shears and remove it. Flip chicken breast-side up and press firmly on the breastbone to flatten. Dry brine overnight. Day of: coat with olive oil and spice mixture. Grill on direct medium-high heat skin-side down for 15 minutes until deeply golden and charred in spots. Flip to indirect heat, cover grill, cook 20 to 25 minutes until breast reaches 160°F and thigh reaches 175°F. Rest 10 minutes before carving.
4. Baby Back Ribs with Brown Sugar Rub
Serves 4 | Time: 4 to 5 hours at 275°F
The 3-2-1 rib method (3 hours unwrapped, 2 hours wrapped in foil, 1 hour unwrapped with sauce) produces fall-off-the-bone ribs. Some competition pitmasters argue fall-off-the-bone is actually overcooked — technically true, but universally loved at backyard gatherings.
Ingredients: 2 racks baby back ribs. Dry rub: 3 tablespoons brown sugar, 2 tablespoons smoked paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon black pepper, 1 teaspoon cumin, 2 teaspoons salt, 1/2 teaspoon cayenne. BBQ sauce of choice for the final hour (Sweet Baby Ray’s is the crowd-pleaser standard, Stubb’s is the better-quality upgrade).
Method: Remove the membrane from the back of each rack — grip it with a paper towel and pull. Apply rub generously. Smoke or grill on indirect heat at 275°F for 3 hours. Wrap tightly in foil with 3 tablespoons butter and 2 tablespoons honey inside per rack. Cook 2 more hours. Unwrap, brush with BBQ sauce, cook 30 to 45 minutes until sauce caramelizes. Slice between bones.
5. Dry-Brined Ribeye Steaks
Serves 4 | Time: 15 minutes active + 24-hour dry brine
Ingredients: 4 bone-in ribeye steaks (about 1.5 inches thick), 1 tablespoon kosher salt per steak, 1 teaspoon black pepper per steak, 2 tablespoons butter, 4 garlic cloves (smashed), 4 fresh thyme sprigs.
Method: Salt steaks 24 hours ahead, uncovered on a rack in the refrigerator. Remove 45 minutes before grilling to take the chill off — cold centers cause uneven cooking. Season with pepper. Sear on the hottest part of the grill 3 to 4 minutes per side until a deep crust forms. Move to indirect heat, add butter, garlic, and thyme to a cast iron pan, and baste the steaks for 2 to 3 minutes until internal temperature reaches 130°F. Rest 5 to 8 minutes before serving. The resting step is not optional — it is where the juice redistributes.
6. Beer Can Chicken
Serves 4 | Time: 1.5 hours
The beer steams from the inside while the outside crisps. The result is the juiciest whole chicken you can achieve on a grill.
Ingredients: 1 whole chicken (4 lb), 1 can beer (any lager), 2 tablespoons olive oil, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon brown sugar, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon cayenne.
Method: Open beer, pour out or drink half. Mix spices and rub all over and inside the chicken. Insert the open beer can into the cavity so the chicken stands upright on the can like a tripod. Place on indirect heat, close grill lid, cook at 375°F for 1.5 to 1.75 hours until thigh reaches 175°F. Remove carefully with tongs — the can and liquid will be extremely hot.
7. Grilled Sausages with Peppers and Onions
Serves 6 | Time: 30 minutes
Ingredients: 6 Italian sausages (sweet or hot), 2 red bell peppers (sliced), 2 yellow bell peppers (sliced), 2 large onions (sliced), 3 tablespoons olive oil, 2 garlic cloves (sliced), salt and pepper, fresh oregano, hoagie rolls.
Method: Grill sausages over direct medium heat, turning every 3 to 4 minutes, for 15 to 18 minutes until cooked through and casing is charred in places. Meanwhile, cook peppers and onions in a cast iron pan on the grill with olive oil, garlic, salt, and pepper, stirring occasionally, about 20 minutes until soft and caramelized. Serve sausages in rolls topped with pepper and onion mixture.
8. Grilled Lamb Kebabs with Yogurt Sauce
Serves 6 | Time: 30 minutes + 2 hours marinate
Ingredients: 800g lamb shoulder (cut into 1.5-inch cubes), 4 tablespoons olive oil, 4 garlic cloves (minced), 1 tablespoon cumin, 1 tablespoon coriander, 1 teaspoon smoked paprika, 1 teaspoon cinnamon, juice of 1 lemon, salt and pepper. For yogurt sauce: 1 cup Greek yogurt, 2 tablespoons tahini, juice of 1 lemon, 1 garlic clove (minced), salt, fresh mint.
Method: Marinate lamb in all seasonings for minimum 2 hours, overnight preferred. Thread onto metal skewers. Grill over direct high heat 3 to 4 minutes per side, turning twice, until charred outside and just pink inside — about 145°F internal. Mix yogurt sauce ingredients. Serve kebabs over flatbread with sauce and sliced cucumber.
9. Honey Garlic Grilled Salmon
Serves 4 | Time: 20 minutes
Ingredients: 4 salmon fillets (skin-on, about 170g each), 3 tablespoons honey, 3 tablespoons soy sauce, 2 tablespoons olive oil, 4 garlic cloves (minced), 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, salt and pepper, sliced green onions for serving.
Method: Whisk honey, soy, olive oil, garlic, lemon, and Dijon into a glaze. Season salmon with salt and pepper. Oil the grill grates generously — salmon sticks to dry grates. Place skin-side down over direct medium heat. Cook 4 minutes without moving. Brush glaze generously over top. Cook 3 to 4 more minutes until salmon flakes at the thickest part. Serve with remaining glaze drizzled over the top and sliced green onions.
10. Grilled Shrimp Skewers with Garlic Butter
Serves 6 | Time: 20 minutes
Ingredients: 700g large shrimp (peeled, deveined, tails on), 4 tablespoons melted butter, 4 garlic cloves (minced), 1 tablespoon fresh lemon juice, 1 teaspoon smoked paprika, 1/2 teaspoon red pepper flakes, salt, fresh parsley.
Method: Soak wooden skewers 30 minutes or use metal. Thread shrimp onto skewers. Combine butter, garlic, lemon, paprika, and pepper flakes. Brush over shrimp. Grill over direct high heat 2 to 3 minutes per side — shrimp are done when they curl into a C shape and turn opaque. Overcooked shrimp curl into a tight O. Pull them off the moment they hit C. Finish with fresh parsley and extra garlic butter. 
11. Bacon-Wrapped Jalapeño Poppers
Serves 8 | Time: 30 minutes
These are the appetizer that disappears in four minutes every single time.
Ingredients: 12 large jalapeños, 8 oz cream cheese (softened), 1 cup shredded cheddar, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 12 strips bacon (thin-cut).
Method: Halve jalapeños lengthwise and remove seeds and membranes (wear gloves — this is advice worth following). Mix cream cheese, cheddar, garlic powder, and paprika. Fill each jalapeño half generously. Wrap with half a strip of bacon and secure with a toothpick. Grill over indirect medium heat for 20 to 25 minutes until bacon is crispy and filling is bubbling. These benefit from starting over indirect heat to render the bacon before it burns.
12. Korean BBQ Short Ribs (Galbi)
Serves 4 | Time: 20 minutes active + overnight marinade
Ingredients: 1.5 kg flanken-cut beef short ribs (cut across the bone — ask your butcher specifically for this cut), 1/2 cup soy sauce, 1/4 cup brown sugar, 3 tablespoons sesame oil, 6 garlic cloves (minced), 2 tablespoons fresh ginger (grated), 2 tablespoons rice wine or dry sherry, 1 Asian pear or kiwi (grated — the enzymes tenderize the meat), 3 green onions (sliced), 1 tablespoon sesame seeds.
Method: Combine all marinade ingredients. Marinate ribs overnight, minimum 6 hours. Grill over direct high heat 3 to 4 minutes per side until caramelized and charred at edges. The sugar in the marinade caramelizes quickly — watch carefully. Serve with steamed rice and kimchi.
The Sides: 9 Supporting Stars
13. Classic Coleslaw
Serves 8 | Time: 15 minutes + 30 minutes rest
Ingredients: 1/2 head green cabbage (shredded), 1/4 head red cabbage (shredded), 3 carrots (grated), 1/2 cup mayonnaise (Duke’s is the Southern standard, Hellmann’s works everywhere else), 2 tablespoons apple cider vinegar, 1 tablespoon sugar, 1 teaspoon celery seed, salt and pepper.
Method: Combine cabbages and carrot. Whisk dressing ingredients. Toss together and let rest at least 30 minutes — the salt draws moisture from the cabbage, which dilutes the dressing slightly and improves the flavor. Taste and re-season just before serving.
14. Grilled Corn with Elote Butter
Serves 6 | Time: 20 minutes
Ingredients: 6 ears corn (husks on), 4 tablespoons softened butter, 2 tablespoons mayonnaise, 1/4 cup cotija cheese (crumbled), 1 teaspoon chili powder, juice of 1 lime, fresh cilantro.
Method: Soak corn in husks in cold water for 15 minutes. Grill over direct high heat, turning every 4 to 5 minutes, for 15 to 20 minutes until husks are charred and kernels are tender. Peel back husks, char directly on grates for 2 more minutes. Brush with butter and mayonnaise mixture, roll in cotija, dust with chili powder, squeeze lime, scatter cilantro.
15. Potato Salad
Serves 8 | Time: 30 minutes + 1 hour chill
Ingredients: 1 kg Yukon Gold potatoes (cut into 1-inch cubes), 3/4 cup mayonnaise, 2 tablespoons Dijon mustard, 2 tablespoons apple cider vinegar, 4 hard-boiled eggs (roughly chopped), 3 celery stalks (diced), 1/4 cup red onion (finely diced), 3 tablespoons fresh dill, salt and pepper.
Method: Boil potatoes in well-salted water until just fork-tender, about 12 minutes. Drain and cool slightly. Dress potatoes while still warm — they absorb seasoning better warm than cold. Combine mayo, mustard, and vinegar. Fold in potatoes, eggs, celery, and red onion. Refrigerate 1 hour minimum. Adjust seasoning before serving. Fresh dill added just before serving rather than during prep stays bright and grassy rather than wilted.
16. Grilled Vegetable Platter
Serves 8 | Time: 30 minutes
Ingredients: 2 zucchini (sliced lengthwise), 2 yellow squash (sliced lengthwise), 1 eggplant (sliced 1/2-inch thick), 2 red bell peppers (quartered), 1 bunch asparagus, 1 red onion (sliced into thick rounds), 4 tablespoons olive oil, 2 garlic cloves (minced), 1 tablespoon balsamic vinegar, fresh thyme, salt and pepper.
Method: Toss all vegetables with olive oil, garlic, salt, and pepper. Grill over direct medium-high heat, turning once, until tender with char marks: asparagus and zucchini 4 to 5 minutes, peppers 8 minutes, eggplant 6 to 8 minutes. Arrange on a platter, drizzle with balsamic, scatter fresh thyme. The balsamic applied after grilling rather than before prevents burning.
17. Baked Beans from Scratch
Serves 10 | Time: 20 minutes active + 3 hours oven
Ingredients: 2 cans navy beans (drained), 6 strips bacon (diced), 1 onion (diced), 4 garlic cloves, 1/2 cup ketchup, 3 tablespoons brown sugar, 2 tablespoons Worcestershire sauce, 1 tablespoon apple cider vinegar, 1 teaspoon smoked paprika, 1 teaspoon dry mustard, 1/2 teaspoon black pepper.
Method: Cook bacon in a Dutch oven until crispy. Add onion and garlic, cook 5 minutes. Add all remaining ingredients plus 1/2 cup water. Bake at 300°F for 2.5 to 3 hours, stirring once, until thick and deep mahogany in color. These are dramatically better than canned baked beans and improve further if made the day before and reheated.
18. Watermelon Feta Mint Salad
Serves 8 | Time: 10 minutes
Ingredients: Half a watermelon (cubed, about 6 cups), 150g feta cheese (crumbled), 1/4 red onion (thinly sliced), 1/3 cup fresh mint leaves, juice of 1 lime, 2 tablespoons olive oil, flaky sea salt, black pepper.
Method: Combine watermelon, feta, red onion, and mint. Drizzle with lime juice and olive oil. Season with flaky sea salt and pepper. Serve immediately — this salad does not hold well once dressed. Dress just before serving. The cold watermelon, creamy feta, and bright mint is the kind of combination that makes people stop mid-conversation.
19. Deviled Eggs
Makes 24 | Time: 30 minutes
Ingredients: 12 large eggs (hard-boiled and peeled), 4 tablespoons mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon white wine vinegar, 1/2 teaspoon smoked paprika, salt and white pepper, smoked paprika and fresh chives for garnish.
Method: Halve eggs and pop yolks into a bowl. Mash yolks with mayo, mustard, vinegar, paprika, salt, and pepper until smooth. Pipe or spoon filling back into whites — a piping bag makes the presentation significantly neater. Garnish with smoked paprika and chives. Make up to 4 hours ahead and refrigerate covered.
20. Pasta Salad with Sun-Dried Tomatoes and Basil
Serves 8 | Time: 25 minutes + 1 hour chill
Ingredients: 400g rotini pasta, 1/2 cup sun-dried tomatoes (chopped), 1 cup cherry tomatoes (halved), 1 cup fresh mozzarella (cubed), 1/2 cup Kalamata olives (halved), 1/2 red onion (diced), 1/2 cup fresh basil. Dressing: 4 tablespoons olive oil, 3 tablespoons red wine vinegar, 1 teaspoon dried oregano, 1 garlic clove (minced), salt and pepper.
Method: Cook pasta al dente, drain, and rinse under cold water. Toss immediately with half the dressing while still warm. Add remaining ingredients. Add remaining dressing. Refrigerate 1 hour
. Add fresh mozzarella and basil just before serving — both suffer from refrigeration and should be added fresh.
21. Grilled Peach Caprese Salad
Serves 6 | Time: 20 minutes
Ingredients: 3 peaches (halved and pitted), 2 balls fresh mozzarella (sliced), 1 cup fresh basil leaves, 2 tablespoons balsamic glaze, 2 tablespoons olive oil, flaky sea salt, black pepper.
Method: Brush peach halves with olive oil. Grill cut-side down over direct medium heat 4 to 5 minutes until char marks appear and peaches soften slightly. Arrange on a platter alternating warm peach halves, mozzarella slices, and fresh basil. Drizzle with balsamic glaze and olive oil. Finish with flaky salt and pepper. The warm peach against the cold fresh mozzarella is a temperature contrast that makes this salad feel like much more effort than it is.
The Desserts and Drinks: 4 Finishing Touches
22. S’mores Bar
Serves any number | Time: 10 minutes setup
Not a recipe so much as a setup: a board with graham crackers, multiple chocolate options (Hershey’s milk chocolate for traditionalists, Ghirardelli dark chocolate for adults, Reese’s peanut butter cups for anyone who has discovered that combination), marshmallows, and a safe way to toast. Fondue skewers work well. A dedicated s’mores grill rack makes it cleaner. Let guests make their own over the remaining coals at the end of the evening.
23. Grilled Pineapple with Brown Sugar and Rum Glaze
Serves 8 | Time: 20 minutes
Ingredients: 1 pineapple (peeled, cored, sliced into 1/2-inch rings), 3 tablespoons brown sugar, 2 tablespoons butter (melted), 2 tablespoons dark rum (or pineapple juice for non-alcoholic), 1/2 teaspoon cinnamon, pinch of cayenne, vanilla ice cream for serving.
Method: Combine brown sugar, butter, rum, cinnamon, and cayenne. Brush pineapple rings with half the glaze. Grill over direct medium heat 3 to 4 minutes per side until caramelized. Brush with remaining glaze. Serve warm over vanilla ice cream. The cayenne adds a barely perceptible heat that makes the sweet caramelized pineapple more interesting.
24. Watermelon Lemonade
Serves 10 | Time: 15 minutes
Ingredients: 6 cups fresh watermelon (cubed and seedless), 1 cup fresh lemon juice (about 8 lemons), 1/2 cup simple syrup (equal parts sugar and water, simmered 2 minutes), 4 cups cold water, fresh mint, ice.
Method: Blend watermelon until smooth. Strain through a fine-mesh sieve. Combine watermelon juice, lemon juice, simple syrup, and water. Taste and adjust sweetness. Serve over ice with fresh mint. For an adult version, add 1.5 oz vodka or tequila per serving.
25. Classic Strawberry Shortcake
Serves 8 | Time: 30 minutes + 1 hour macerate
Ingredients: 1 kg fresh strawberries (hulled and sliced), 3 tablespoons sugar, juice of half a lemon. For biscuits: 2 cups all-purpose flour, 3 teaspoons baking powder, 1/2 teaspoon salt, 2 tablespoons sugar, 6 tablespoons cold butter (cubed), 3/4 cup heavy cream. For topping: 2 cups heavy cream, 3 tablespoons powdered sugar, 1 teaspoon vanilla.
Method: Toss strawberries with sugar and lemon juice, let macerate 1 hour. For biscuits: whisk dry ingredients, cut in cold butter until mixture resembles coarse crumbs, add cream, mix until just combined. Pat out to 3/4 inch thickness, cut into rounds, bake at 425°F for 12 to 15 minutes until golden. Whip cream to soft peaks with powdered sugar and vanilla. Split warm biscuits, layer strawberries and cream. Serve immediately.
The Timeline That Makes Everything Work
For a 2 PM start time, here is the production schedule that prevents panic.
Four days ahead: make the baked beans and refrigerate. Two days ahead: marinate the galbi and pulled pork dry rub. Day before: start the pulled pork at 10 PM if you want it ready by noon the next day. Alternatively, start at 6 AM for a 7 PM serving time. Make the potato salad. Day of, morning: macerate strawberries for shortcake. Make coleslaw (30 minutes before it needs to be on the table). Prep jalapeño poppers. Day of, two hours before serving: prep the grill, set up two zones, light coals an hour before cooking begins. Final 30 minutes: grill proteins in order of cooking time, longest first.
The single rule that prevents chaos: never put all your proteins on the grill simultaneously unless you have a second grill or someone dedicated to managing only the fire. Temperature management across multiple cuts with different internal targets is genuinely difficult. Cook in waves.
Frequently Asked Questions
How far in advance can I prep Memorial Day BBQ food? Most sides (potato salad, coleslaw, baked beans, deviled eggs) can be made one to two days ahead and improve with time. Marinades for meats work best at 24 to 48 hours. The actual grilling should happen day-of — reheated grilled proteins rarely match the original quality.
What’s the best cut of meat for a beginner BBQ host? Pork shoulder for feeding a crowd (forgiving, improves with time, hard to ruin if you maintain temperature) or chicken thighs for faster cooking (more flavorful and juicier than breasts, cook more evenly). Avoid whole brisket for your first Memorial Day — it requires precise temperature control over 12 to 18 hours.
How do I keep food warm while grilling multiple items? Move finished items to the indirect-heat side of the grill with the lid closed. Alternatively, wrap items in foil and place in a cooler — the insulation holds temperature for up to 2 hours. Never use your kitchen oven for this if you can avoid it because it removes you from the grill and the conversation simultaneously.
How much meat should I prepare per person? The standard estimate is 170 to 200g of cooked protein per adult for a cookout where multiple protein options are available. For a single-protein event, plan 225 to 280g per person. Children eat roughly half of an adult portion. Always overestimate slightly — running out of food at a BBQ is worse than having leftovers.
What is the most common Memorial Day BBQ mistake? Not resting meat. The single most common error is cutting into a steak or chicken immediately off the grill. Resting allows the muscle fibers to relax and reabsorb juices. A ribeye rested 5 minutes loses 15% less juice when cut than one served immediately. Rest everything.
Where to Start
If you’re hosting for the first time: make the smash burgers (recipe 1), the classic coleslaw (recipe 13), the potato salad (recipe 15), and the strawberry shortcake (recipe 25). This combination feeds ten people comfortably with two hours of active cooking and one day of prep.
If you want to genuinely impress experienced grillers: the Korean galbi (recipe 12), grilled corn with elote butter (recipe 14), and the grilled peach caprese (recipe 21) together make a menu that tastes like a catered event and costs about $80 for twelve people.
I made that brisket again the following year. Started it at 6 AM and served dinner at 6 PM. Guests ate outside while it was still light. Everyone went home at a reasonable hour. Nobody fell asleep on the lawn furniture.
Same brisket, better timing. The food was identical. The evening was completely different.
What’s your most reliable Memorial Day BBQ recipe — the one you make every year because it never fails? Tell me in the comments.
