Food safety reminder: Don't leave perishable food out for more than 2 hours (1 hour if above 90°F). Keep cold sides in coolers, and use a thermometer to check meat doneness: burgers 160°F, chicken 165°F.
Memorial Day weekend is the kickoff to summer grilling season. Whether you're hosting 10 people or 50, this menu covers all the classics with recipes that actually work. The key to great BBQ isn't complicated techniques — it's good ingredients and not overthinking it.
Before cooking, make sure you have the right equipment. A quality grill thermometer is non-negotiable — guessing doneness leads to either dried-out burgers or food safety issues.
The best burgers are the simplest. Use 80/20 ground beef, form loose balls, smash on a screaming hot grill, season with salt and pepper. That's it.
Method: Form beef into loose 4oz balls. Season generously with salt and pepper. Place on hot grill, smash flat with spatula. Cook 2-3 min per side. Add cheese in last 30 seconds.
Chicken thighs are more forgiving than breasts — they stay juicy even if slightly overcooked. A simple marinade makes them incredible.
Method: Marinate 2-4 hours. Grill over medium-high heat, 6-7 min per side until internal temp reaches 165°F.
Don't overthink it. Good quality dogs and brats, grilled until slightly charred. Serve with classic condiments.
Pro tip: Simmer brats in beer and onions before grilling for extra flavor.
The perfect BBQ side. Make it the morning of so the flavors meld.
Method: Whisk dressing ingredients. Toss with cabbage and carrots. Refrigerate at least 2 hours before serving.
Grill corn directly in the husk for the easiest, tastiest corn. The husk steams the kernels while the outside chars slightly.
Method: Soak ears in water 15 min. Grill in husk over medium heat, 15-20 min, turning occasionally. Peel back husks, add butter and salt.
The easiest impressive dessert. Cut peaches in half, grill cut-side down for 3-4 minutes, serve with vanilla ice cream and a drizzle of honey.
Food safety reminder: Don't leave perishable food out for more than 2 hours (1 hour if above 90°F). Keep cold sides in coolers, and use a thermometer to check meat doneness: burgers 160°F, chicken 165°F.