🕷️ Crawler Inspector

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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 31 (from laksa143)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa031.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.thespruceeats.com/backyard-bbq-party-recipes-2215728\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.thespruceeats.com/backyard-bbq-party-recipes-2215728\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.thespruceeats.com\/backyard-bbq-party-recipes-2215728","crawl_time":1776073998,"first_indexed_time":1524002776,"http_code":200,"src_unparsed":"com,thespruceeats!www,\/backyard-bbq-party-recipes-2215728 s443","src_root_hash":"16553495538597850831","history_drop_reason":null,"meta_title":"Backyard BBQ Party Guide and Food Suggestions","meta_descriptions":["From what to grill to which sides to serve, throw a successful backyard party with BBQ chicken, fish, pork, steak, burgers, corn, and cole slaw."],"attrs_boilerpipe_text":"01\nof 19\nAnchiy \/ Getty Images\nThe BBQ is a great American tradition, where food is cooked outside, shared, and eaten in a most casual of fashions, whether a gathering in a backyard, a park, the beach—even a parking lot or a rooftop. Hot dogs and hamburgers may first come to mind, but there are so many other ingredients that are\ngreat on the grill\nand served to a crowd. From steaks to pork to shellfish—along with plenty of traditional side dishes—you have plenty to choose from for a\nsuccessful cookout\nthat will please friends and family.\n02\nof 19\nThe Spruce \/ Molly Watson\nBecause of their hefty price tag, steaks are not at every BBQ party, but people sure do get excited when they see cuts of beef sizzling on the grill. Before you can think about how to grill the steak, however, you need to be sure to buy the\nright type\nand\nbest cut of meat\n.\nThen you need to\ntreat them right\n: Bring steaks to room temperature, give them a generous sprinkling of salt on both sides, set them on a hot grill, and once done, let them rest for at least 10 minutes for the juices to settle. \n03\nof 19\nMaria Kallin \/ Getty Images\nWhen cooking burgers on the grill, the golden rule is to leave them alone. Don't flip them over and over, and definitely don't squash them with the spatula—when you press down on the meat, you're pressing out the juiciness. If you follow a\nfew tips when grilling\n, you will end up with the perfect burger. Another tip is to ask your butcher to grind your meat (or do it \nyourself\n) for the freshest patty ever.\nOnce you have the method down, you can apply it to any burger recipe, including vegetarian\nblack bean burgers\nand\nmushroom veggie burgers\n.\n04\nof 19\nThe Spruce \/ Molly Watson\nReal BBQ is a regional thing. What flies in North Carolina (some form of pork) won't look even remotely familiar in Texas, where beef brisket is usually slow-cooking on the grill.\nWhether you choose to cook tough\ncuts of pork\n, such as\nshoulder\n, over low heat for a long time rendering it supremely tender, or tender cuts—such as\nchops\n—quickly over higher heat, you'll impress your BBQ party guests with your versatility.\nContinue to 5 of 19 below\n05\nof 19\nThe Spruce \/ Molly Watson\nHot dogs\nare always a favorite at BBQ parties, but after the first few cookouts of the season, they can get a bit tiresome. For a change of pace, pop bratwurst on the grill, set up a condiment station, and a basket of buns, and call your work over. When you grill sausages, knowing what \ntype of sausage\n you're using is a must so you know whether to cook them through or just heat them up. Fresh sausages need to be cooked through (they are raw meat), while cured or smoked sausages can usually just be heated up.\nIf you choose to throw a few dogs on the grill but would like to add a little twist, offer some\nunusual topping combinations\n at the condiment station, such as salsa and cilantro, bacon, lettuce, and tomato, and blue cheese and hot sauce.\n06\nof 19\nTrudy Fletcher\/EyeEm\/Getty Images\nChicken is usually a safe bet when it comes to feeding a crowd, but too often\ngrilled chicken\ngets overcooked (for fear of serving it uncooked) and dry. Whether you're cooking chicken parts, the whole bird, with skin and bones or without, there's no reason for this popular cookout dish to be anything but juicy and tender—as long as you follow a few tips (these are mainly for chicken on the bone).\nFirst and foremost, generously salt the chicken as much as a day or two ahead of time (the salt helps the meat hold onto its own natural juices as it cooks). Before cooking, always preheat the grill, getting it nice and hot. (If you are using an indirect cooking method, make sure to leave one part of the grill unheated, creating a cooler area to cook the chicken.)\nSear your chicken\nfirst to get a nice outer crust, then turn it once, and wait until the meat firms up before you test it for doneness. Remove the chicken from the grill before it gets rock-hard, cover it, and let it rest off the heat for 15 to 20 minutes before serving so the juices can settle back in.\nIf you are grilling boneless chicken, marinate several hours ahead of time and grill for about 6 minutes a side.\n07\nof 19\nEkaterina Smirnova \/ Getty Images\nKebabs provide a great way to feed a crowd with minimal fuss (especially if you have some small hands around that will help thread the skewers). You can\nmake kebabs\nto please any type of eater—even vegetarian. Alternate chunks of marinated meat or fish with vegetables such as onion, bell pepper, and whole button mushrooms. Just be sure not to crowd each skewer so the food can cook fully and evenly.\nBecause these items cook at different temperatures, savvy chefs cook meat on one\nskewer\nand individual vegetables each on their own skewers. When they are all done, slide ingredients onto a large platter and let your guests help themselves.\n08\nof 19\nLew Robertson, Brand X Pictures \/ Getty Images\nSomething about live fire and fresh fish is magical. While a whole side of\nsalmon on the grill\nis a visually stunning delight and easy to cook (just put it skin-down, cover the grill, and remove when cooked—there is absolutely no need to flip it!), it's just as easy to toss a few whole sardines or a few pieces of meaty fish on a grill, or use a fish basket to cook more delicate filets.\nWhen choosing a fish to grill, select a firm, fleshy fish such as halibut, ahi tuna, salmon, wahoo, grouper, and trout. You will want to oil the grill grates beforehand and keep an eye on the fish to make sure you don't overcook it.\nContinue to 9 of 19 below\n09\nof 19\nSusanna Blavarg \/ Getty Images\nYou may not think of\ngrilling shellfish\n, but this cooking method is actually ideal for this type of seafood. Their shells protect their sweet insides from the heat, the fire adds flavor, and cooking them outside minimizes the mess. All told, there are no reasons\nnot\nto grill shellfish.\nMussels\n, clams,\noysters\n, lobster, and shrimp grill up beautifully and retain a wonderful smokey flavor.\nThe traditional clambake—building a fire, heating stones, laying in seaweed, layering shellfish with potatoes, sausages, and corn, and topping the whole thing with more seaweed to let it bake—is a great New England tradition but a heck of a lot of work. You can create a similar culinary experience on a backyard grill by placing the ingredients in foil packets. Of course, the experience isn't the same, but the results are just as delicious.\n10\nof 19\nCharles Islander \/ E+ \/ Getty Images\nA ubiquitous side dish on any barbecue buffet table, coleslaw is classically made with hearty green cabbage and a creamy dressing. When eaten alongside grilled meats, it seems as if it were made for summertime cookouts. You can add color to your\nbasic slaw\nby including red cabbage, shredded carrot, and fresh herbs, or make coleslaw with a twist. If you're not a fan of mayo, then adding cream instead may be more your style, or a \nCarolina slaw\n that uses a vinegar base. For something a bit different, give \nAsian coleslaw\n, \nSerbian coleslaw\n, or \nDutch Koolsla\n a try.\n11\nof 19\nThe Spruce\nIs it really a BBQ without potato salad? There are many people who would say \"absolutely not.\" But that doesn't mean it has to be the same recipe every time. From an\nAmerican classic\nwith mayo to a loaded baked potato salad to a \nroasted potato salad\n, there are many different ways to make this fan-favorite side dish. Even a Chinese potato salad or \nGreek potato salad\n would be welcome alongside a traditional burger or dog. You can also create a recipe using grilled or sweet potatoes.\n12\nof 19\nThe Spruce Eats \/ Emily Hawkes\nIt's a real shame that so many BBQ parties completely ignore all the great summer vegetables that are in season. Let's change that! At your next cookout, serve a seasonal summer salad taking advantage of the fresh produce at the market—or in your garden—adding some crunch and color to your BBQ. Try a \ntasty tomato salad\n, \ncorn tomato basil salad\n, or a \nmarinated green bean salad\n. Or bring some complex flavors to everyone's (paper) plate with a \nPolish cucumber salad\n, \nSpanish summer salad\n, or \nThai cucumber salad\n.\nContinue to 13 of 19 below\n13\nof 19\nThe Spruce \/ Kristina Vanni\nAlong with tomatoes,\nsweet corn\nmakes its own convincing argument for eating locally. Truly fresh, local sweet corn knocks the socks off corn that's traveled to get to you. \nSimple corn on the cob is a classic BBQ party food, and for a classic corn on the cob recipe, simply shuck it, drop the ears into\nunsalted\nboiling water, cook for 1 minute, cover, and take off the heat. The corn will keep warm without overcooking. When ready to serve, remove from the water, pat dry with a clean kitchen towel, and pile onto a platter. Accompany with plenty of butter and salt. But there are other ways to cook corn on the cob besides boiling, including \nroasting corn\n over a gas burner, slowing cooking corn in your smoker, and steaming on the stovetop. \nOf course, there's no reason not to try something new, even with corn on the cob. \nGrilled corn with garlic soy glaze\n will be delicious alongside any grilled meat or fish, and a nice change from butter and salt. If you're willing to\nremove the corn from the cob\n, you expand your options in some delicious directions such as corn fritters and corn relish.\n14\nof 19\nThe Spruce \/ Stephanie Goldfinger\nNeed something besides coleslaw, potato salad, or another kind of salad? A great\ngo-to side dish\ncan be simple\ngrilled vegetables\n. Brush them with oil, put them on the grill, flip until they're browned and tender, and sprinkle with salt.\nBut we can't forget about good ol' baked beans. Whether Boston baked beans, \nvegetarian baked beans\n, maple syrup baked beans, or \nsweet and spicy bourbon baked beans\n, when homemade, they are sure to be a hit at your cookout. And if you're a fan of sauerkraut, try\nmaking your own\n.\n15\nof 19\nThe Spruce \/ Cara Cormack\nGiant bags of potato chips and bowls of peanuts are the\nstandard fare\nfor BBQ parties, but homemade snacks are a step up from store-bought and add a special touch whether you're a guest or the host. Try your hand at \nhomemade potato chips\n, \nhomemade pretzels\n, \nhoney roasted peanuts\n, or even \nsweet potato chips\n. If you'd like to serve something a with a little more heft, \nnachos\n are always a hit at any party.\n16\nof 19\nThe Spruce \/ Diana Chistruga\nWhether store-bought or homemade, all of those chips and pretzels are even better with a dip or salsa to dunk into—many of which can also double as sauces and spreads for the main course. \nSeven-layer dip\n is always a favorite, as is fresh \nguacamole\n. Perfect for summer (especially if you have a bounty of basil in the garden), \nhomemade pesto\n is delicious as both a dip and a sauce. For a little Middle Eastern flair, add a baba gannouj or \ngrilled eggplant dip\n to the menu, and for something different how about a jalapeno popper dip—a deconstructed version of the popular restaurant appetizer. \nTzatziki\n, the Greek cucumber yogurt dip, is light and refreshing on a hot summer day, and perfect with potato chips.\nSalsas are made for BBQ parties. They work as an appetizer, as a condiment, and even as a salad when chunky. You can always buy them, of course, but homemade versions are so easy and fresh. Try \navocado corn salsa\n, \nmango peach salsa\n, pineapple salsa, or salsa verde. \nContinue to 17 of 19 below\n17\nof 19\nThe Spruce \/ Julia Hartbeck\nWhen planning your summer cookout, having plenty of soft drinks on hand is always a good idea. But it's also nice to offer some other non-alcoholic beverages, such as a delicious \niced tea\n or \nhomemade lemonade\n. (You can let people combine the lemonade and iced tea to make their own \nArnold Palmers\n.) Surprise your guests with \ngreen lemonade\n, which has a bit of kiwi for color and sweetness, or a \nmint lassis\n made with plain yogurt and fresh mint; both are amazingly refreshing.\nCold beer\nis always welcome on a summer day, but if it's hot out, be sure to have plenty of water on hand and encourage your guests to partake. Flavorful beverages can delight and make excellent use of the fresh produce available in summer, bringing flavor and sweetness. Add a fruity note to some summer classics with a \ncherry gin and tonic\n. Very refreshing is a \ncucumber martini\n, which can be quite powerful so be sure to encourage your guests to try it on the rocks if it's hot out.\nSangria\n is always fun at a party and can be made with a variety of fruits and flavors, such as \nraspberry lemonade sangria\n. For something different, serve a \nPimm's cup\n, the classic British summer refresher, or a \nTinto de Verano\n, literally \"red wine of summer,\" a simple mix of lemon-lime soda and red wine. It goes down like lemonade so watch yourself!\nSummer is also the perfect time for a frozen drink, including Chi-Chis and Daiquiris, as well as\nred, white, and blue cocktails\n for all of the patriotic holidays of the season. No matter what kind of BBQ party you throw, be sure to provide \nway\n more ice than you think you could ever use.\n18\nof 19\n The Spruce\nDessert\nis the perfect thing to assign guests when they ask what to bring, but an easy BBQ party dessert is\ngrilled fruit\n served with ice cream. If you're feeling ambitious, you can\nmake the ice cream\nyourself!\nA homemade pie is another great summer treat and a great way to enjoy the season's fruit. Whether you buy the crust or\nmake your own\n, a freshly baked fruit pie or two—from blueberry pie to peach pie to strawberry pie to sweet cherry pie—will definitely grab your guests' attention. Another big hit is these recipes for\n19 decadent cream cheese desserts\nwhich are popular for big gatherings.\nIf your cookout celebrates an American holiday, try a \nred, white, and blue dessert\n for a memorable highlight to your July 4 BBQ.\n19\nof 19\nPaper Boat Creative \/ Getty\nIf you are feeling a bit overwhelmed by all of the barbecue choices, picking a themed menu can do the planning for you, or just provide a jumping-off point for your own creation.\nSanta Maria BBQ\nis a California tradition involving tri-tip steak, beans,\nsalsa fresca\n, green salad, and garlic bread while a Texas barbecue involves smoked brisket, ribs, beans, and plenty of iced tea. A \nThai BBQ\n gives you both sweet and spicy all at once. If you are feeling ambitious, \nSouth American grilling\nincludes Patagonia-style tenderloin and whole animal roasting, cooking whole pigs or lambs, is a delicious tradition in many cultures.","attrs_markdown":"[Skip to Content](https:\/\/www.thespruceeats.com\/backyard-bbq-party-recipes-2215728#skip-to-content)\n\nbutton\n\nbutton\n\n[My Saves](https:\/\/www.myrecipes.com\/)\n\n- [Recipes](https:\/\/www.thespruceeats.com\/by-course-4162151)\n  - [Breakfast & Brunch](https:\/\/www.thespruceeats.com\/breakfast-brunch-4162826)\n  - [Lunch](https:\/\/www.thespruceeats.com\/lunch-4162818)\n  - [Appetizers & Snacks](https:\/\/www.thespruceeats.com\/appetizers-snacks-4162810)\n  - [Dinner](https:\/\/www.thespruceeats.com\/dinner-4162806)\n  - [Desserts](https:\/\/www.thespruceeats.com\/dessert-4162795)\n  - [Side Dishes](https:\/\/www.thespruceeats.com\/side-dishes-4162722)\n  - [Breads](https:\/\/www.thespruceeats.com\/breads-4162750)\n  - [Cocktails](https:\/\/www.thespruceeats.com\/cocktails-4162707)\n  - [View all](https:\/\/www.thespruceeats.com\/by-course-4162151)\n- [By Region](https:\/\/www.thespruceeats.com\/food-by-region-4162676)\n  - [American Food](https:\/\/www.thespruceeats.com\/american-4162675)\n  - [Asian Food](https:\/\/www.thespruceeats.com\/asian-4162644)\n  - [European Food](https:\/\/www.thespruceeats.com\/european-food-4162598)\n  - [Latin American Food](https:\/\/www.thespruceeats.com\/latin-american-food-4162510)\n  - [Middle Eastern Food](https:\/\/www.thespruceeats.com\/middle-east-4162485)\n  - [African Food](https:\/\/www.thespruceeats.com\/african-food-4162459)\n  - [Australian Food](https:\/\/www.thespruceeats.com\/australian-food-4162464)\n  - [View all](https:\/\/www.thespruceeats.com\/food-by-region-4162676)\n- [Ingredients](https:\/\/www.thespruceeats.com\/by-ingredient-4162454)\n  - [Chicken Recipes](https:\/\/www.thespruceeats.com\/chicken-4162452)\n  - [Beef Recipes](https:\/\/www.thespruceeats.com\/beef-4162451)\n  - [Pork Recipes](https:\/\/www.thespruceeats.com\/pork-4162445)\n  - [Fish & Seafood](https:\/\/www.thespruceeats.com\/fish-seafood-4162437)\n  - [Fruit & Veggie Recipes](https:\/\/www.thespruceeats.com\/fruits-veggies-4162428)\n  - [Cheese Recipes](https:\/\/www.thespruceeats.com\/cheese-4162401)\n  - [View all](https:\/\/www.thespruceeats.com\/by-ingredient-4162454)\n- [Occasions](https:\/\/www.thespruceeats.com\/food-by-occasion-season-4162319)\n  - [Spring](https:\/\/www.thespruceeats.com\/spring-cooking-4162318)\n  - [Passover](https:\/\/www.thespruceeats.com\/passover-4162265)\n  - [Easter](https:\/\/www.thespruceeats.com\/easter-foods-4162273)\n  - [Cinco de Mayo](https:\/\/www.thespruceeats.com\/cinco-de-mayo-4162261)\n  - [Summer](https:\/\/www.thespruceeats.com\/summer-cooking-4162313)\n  - [View all](https:\/\/www.thespruceeats.com\/food-by-occasion-season-4162319)\n- [How-Tos](https:\/\/www.thespruceeats.com\/cooking-school-4162206)\n  - [Learning How to Cook](https:\/\/www.thespruceeats.com\/learning-how-to-cook-4162205)\n  - [Cooking Techniques & Tips](https:\/\/www.thespruceeats.com\/cooking-techniques-tips-4162198)\n  - [Cooking Equipment](https:\/\/www.thespruceeats.com\/cooking-equipment-4162185)\n  - [Knife Skills](https:\/\/www.thespruceeats.com\/knife-skills-4162189)\n  - [Ingredients](https:\/\/www.thespruceeats.com\/ingredients-4162174)\n  - [What to Buy](https:\/\/www.thespruceeats.com\/best-kitchen-products-4162152)\n  - [View all](https:\/\/www.thespruceeats.com\/cooking-school-4162206)\n- [What to Buy](https:\/\/www.thespruceeats.com\/best-kitchen-products-4162152)\n  - [How We Test Products](https:\/\/www.thespruceeats.com\/commerce-guidelines-and-mission-4163660)\n  - [Small Appliances](https:\/\/www.thespruceeats.com\/small-appliance-reviews-4690373)\n  - [Cookware](https:\/\/www.thespruceeats.com\/cookware-reviews-4690352)\n  - [Grills & Grilling](https:\/\/www.thespruceeats.com\/grills-and-grilling-reviews-4690371)\n  - [Coffee & Tea](https:\/\/www.thespruceeats.com\/coffee-and-tea-reviews-4690350)\n  - [Kitchen Gadgets](https:\/\/www.thespruceeats.com\/tool-and-gadget-reviews-4690372)\n  - [Storage & Organization](https:\/\/www.thespruceeats.com\/storage-and-organization-reviews-4690374)\n  - [Bakeware](https:\/\/www.thespruceeats.com\/bakeware-reviews-4690348)\n  - [This Is Fire\\!](https:\/\/www.thespruceeats.com\/this-is-fire-6826201)\n  - [View all](https:\/\/www.thespruceeats.com\/best-kitchen-products-4162152)\n- [News](https:\/\/www.thespruceeats.com\/news-5070026)\n  - [Voices](https:\/\/www.thespruceeats.com\/voices-5205329)\n  - [Trends](https:\/\/www.thespruceeats.com\/trends-5070028)\n  - [View all](https:\/\/www.thespruceeats.com\/news-5070026)\n- [About us](https:\/\/www.thespruceeats.com\/about-us-4776236)\n- [My Saves](https:\/\/www.myrecipes.com\/)\n\n[About Us](https:\/\/www.thespruceeats.com\/about-us-4776236) [Editorial Guidelines](https:\/\/www.thespruceeats.com\/about-us-4776236#toc-editorial-guidelines) [Newsletters](https:\/\/www.thespruceeats.com\/newsletter-opt-in-footer-7095135) [Contact Us](https:\/\/www.thespruceeats.com\/about-us-4776236#toc-contact)\n\nFollow us:\n\n[My Saves](https:\/\/www.myrecipes.com\/)\n\n# Backyard BBQ Party Guide\nThe Best Food to Grill and Sides to Serve\n\nBy\n\n[Molly Watson](https:\/\/www.thespruceeats.com\/molly-watson-2215463)\n\n[Molly Watson](https:\/\/www.thespruceeats.com\/molly-watson-2215463)\n\nAn award-winning food writer and cookbook author, Molly Watson has created more than 1,000 recipes focused on local, seasonal ingredients.\n\nLearn about The Spruce Eats' [Editorial Process](https:\/\/www.thespruceeats.com\/about-us-4776236#toc-editorial-guidelines)\n\nUpdated on 09\/21\/19\n\nClose\n\n- 01  of 19\n  ## [Planning Your Cookout](https:\/\/www.thespruceeats.com\/bbq-basics-4162659)\n  ![Freshly grilled hamburgers at a fun backyard barbecue party](https:\/\/www.thespruceeats.com\/thmb\/gPivQcd2EOpuFZlK13U7IQz0eG8=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/GettyImages-699179068-5bf235a546e0fb005148897b.jpg)\n  \n  Anchiy \/ Getty Images\n  \n  The BBQ is a great American tradition, where food is cooked outside, shared, and eaten in a most casual of fashions, whether a gathering in a backyard, a park, the beach—even a parking lot or a rooftop. Hot dogs and hamburgers may first come to mind, but there are so many other ingredients that are [great on the grill](https:\/\/www.thespruceeats.com\/how-to-grill-331526) and served to a crowd. From steaks to pork to shellfish—along with plenty of traditional side dishes—you have plenty to choose from for a [successful cookout](https:\/\/www.thespruceeats.com\/bbq-basics-4162659) that will please friends and family.\n- 02  of 19\n  ## [Steaks](https:\/\/www.thespruceeats.com\/how-to-grill-perfect-steak-2216489)\n  ![Grilled steaks at a backyard barbecue]()\n  \n  ![Grilled steaks at a backyard barbecue](https:\/\/www.thespruceeats.com\/thmb\/FPf7t2pR5MyLPBVWjXYe5DtQDfg=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Steaks-on-Grill-5855ab4a3df78ce2c3a7cd87.jpg)\n  \n  The Spruce \/ Molly Watson\n  \n  Because of their hefty price tag, steaks are not at every BBQ party, but people sure do get excited when they see cuts of beef sizzling on the grill. Before you can think about how to grill the steak, however, you need to be sure to buy the [right type](https:\/\/www.thespruceeats.com\/what-is-the-best-steak-995236) and [best cut of meat](https:\/\/www.thespruceeats.com\/steak-grades-and-cuts-331671).\n  \n  Then you need to [treat them right](https:\/\/www.thespruceeats.com\/how-to-grill-perfect-steak-2216489): Bring steaks to room temperature, give them a generous sprinkling of salt on both sides, set them on a hot grill, and once done, let them rest for at least 10 minutes for the juices to settle.\n- 03  of 19\n  ## [Burgers](https:\/\/www.thespruceeats.com\/tips-for-perfect-burgers-2216491)\n  ![Fresh burgers on the grill]()\n  \n  ![Fresh burgers on the grill](https:\/\/www.thespruceeats.com\/thmb\/YZJwyARPyAR3T_gzEr_Mo_p5grU=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Burgers-on-Grill-585751915f9b586e029dc4a1.jpg)\n  \n  Maria Kallin \/ Getty Images\n  \n  When cooking burgers on the grill, the golden rule is to leave them alone. Don't flip them over and over, and definitely don't squash them with the spatula—when you press down on the meat, you're pressing out the juiciness. If you follow a [few tips when grilling](https:\/\/www.thespruceeats.com\/tips-for-perfect-burgers-2216491), you will end up with the perfect burger. Another tip is to ask your butcher to grind your meat (or do it [yourself](https:\/\/www.thespruceeats.com\/how-to-grind-your-own-meat-995307)) for the freshest patty ever.\n  \n  Once you have the method down, you can apply it to any burger recipe, including vegetarian [black bean burgers](https:\/\/www.thespruceeats.com\/easy-vegan-black-bean-veggie-burgers-3377008) and [mushroom veggie burgers](https:\/\/www.thespruceeats.com\/vegan-mushroom-bean-burger-recipe-3378623).\n- 04  of 19\n  ## [Pork](https:\/\/www.thespruceeats.com\/grilled-bacon-wrapped-pork-tenderloin-335663)\n  ![Spicy glazed ribs make for messy dinner]()\n  \n  ![Spicy glazed ribs make for messy dinner](https:\/\/www.thespruceeats.com\/thmb\/QNVuWcqDAA8_CFy0dXP_Nvqt8kg=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/stickyribs-56a5b2333df78cf7728972a4.jpg)\n  \n  The Spruce \/ Molly Watson\n  \n  Real BBQ is a regional thing. What flies in North Carolina (some form of pork) won't look even remotely familiar in Texas, where beef brisket is usually slow-cooking on the grill.\n  \n  Whether you choose to cook tough [cuts of pork](https:\/\/www.thespruceeats.com\/complete-guide-to-pork-cuts-4067791), such as [shoulder](https:\/\/www.thespruceeats.com\/all-about-pork-shoulder-2216902), over low heat for a long time rendering it supremely tender, or tender cuts—such as [chops](https:\/\/www.thespruceeats.com\/grilled-bacon-wrapped-pork-tenderloin-335663)—quickly over higher heat, you'll impress your BBQ party guests with your versatility.\n  Continue to 5 of 19 below\n- 05  of 19\n  ## [Hot Dogs and Sausages](https:\/\/www.thespruceeats.com\/unique-hot-dog-toppings-4164312)\n  ![Grilling andouille, chorizo, and kielbasa sausages]()\n  \n  ![Grilling andouille, chorizo, and kielbasa sausages](https:\/\/www.thespruceeats.com\/thmb\/msMkumzDGd550nq4z0Hn5DbpoLY=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/grilling-sausages-56a5b3303df78cf77289758e.jpg)\n  \n  The Spruce \/ Molly Watson\n  \n  [Hot dogs](https:\/\/www.thespruceeats.com\/unique-hot-dog-toppings-4164312) are always a favorite at BBQ parties, but after the first few cookouts of the season, they can get a bit tiresome. For a change of pace, pop bratwurst on the grill, set up a condiment station, and a basket of buns, and call your work over. When you grill sausages, knowing what [type of sausage](https:\/\/www.thespruceeats.com\/types-of-sausage-4064593) you're using is a must so you know whether to cook them through or just heat them up. Fresh sausages need to be cooked through (they are raw meat), while cured or smoked sausages can usually just be heated up.\n  \n  If you choose to throw a few dogs on the grill but would like to add a little twist, offer some [unusual topping combinations](https:\/\/www.thespruceeats.com\/unique-hot-dog-toppings-4164312) at the condiment station, such as salsa and cilantro, bacon, lettuce, and tomato, and blue cheese and hot sauce.\n- 06  of 19\n  ## [Chicken](https:\/\/www.thespruceeats.com\/top-grilled-chicken-recipes-334121)\n  ![Grilled Cinnamon Chicken]()\n  \n  ![Grilled Cinnamon Chicken](https:\/\/www.thespruceeats.com\/thmb\/xDpL2xKwpr7cGwS_KSulmHzciy8=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/GrilledCinnamonChicken-5af441c80e23d90037416b78.jpg)\n  \n  Trudy Fletcher\/EyeEm\/Getty Images\n  \n  Chicken is usually a safe bet when it comes to feeding a crowd, but too often [grilled chicken](https:\/\/www.thespruceeats.com\/top-grilled-chicken-recipes-334121) gets overcooked (for fear of serving it uncooked) and dry. Whether you're cooking chicken parts, the whole bird, with skin and bones or without, there's no reason for this popular cookout dish to be anything but juicy and tender—as long as you follow a few tips (these are mainly for chicken on the bone).\n  \n  First and foremost, generously salt the chicken as much as a day or two ahead of time (the salt helps the meat hold onto its own natural juices as it cooks). Before cooking, always preheat the grill, getting it nice and hot. (If you are using an indirect cooking method, make sure to leave one part of the grill unheated, creating a cooler area to cook the chicken.) [Sear your chicken](https:\/\/www.thespruceeats.com\/searing-meat-on-the-grill-334968) first to get a nice outer crust, then turn it once, and wait until the meat firms up before you test it for doneness. Remove the chicken from the grill before it gets rock-hard, cover it, and let it rest off the heat for 15 to 20 minutes before serving so the juices can settle back in.\n  \n  If you are grilling boneless chicken, marinate several hours ahead of time and grill for about 6 minutes a side.\n- 07  of 19\n  ## [Kebabs](https:\/\/www.thespruceeats.com\/doner-kebab-recipe-4171703)\n  ![Kebab meat skewers]()\n  \n  ![Kebab meat skewers](https:\/\/www.thespruceeats.com\/thmb\/TEPIG4wjvuHL8pTPWrpFHrOCfuk=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Kebabmeatskewers-GettyImages-641915336-5921ab925f9b58f4c0601100.jpg)\n  \n  Ekaterina Smirnova \/ Getty Images\n  \n  Kebabs provide a great way to feed a crowd with minimal fuss (especially if you have some small hands around that will help thread the skewers). You can [make kebabs](https:\/\/www.thespruceeats.com\/doner-kebab-recipe-4171703) to please any type of eater—even vegetarian. Alternate chunks of marinated meat or fish with vegetables such as onion, bell pepper, and whole button mushrooms. Just be sure not to crowd each skewer so the food can cook fully and evenly.\n  \n  Because these items cook at different temperatures, savvy chefs cook meat on one [skewer](https:\/\/www.thespruceeats.com\/shish-kebab-sticks-2355648) and individual vegetables each on their own skewers. When they are all done, slide ingredients onto a large platter and let your guests help themselves.\n- 08  of 19\n  ## [Fish](https:\/\/www.thespruceeats.com\/seafood-basics-4162172)\n  ![Salmon cooked up on the grill]()\n  \n  ![Salmon cooked up on the grill](https:\/\/www.thespruceeats.com\/thmb\/yD1r_7hqO4CB0chEpXW9TrJsg94=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/salmon-on-grill-56a5b44d5f9b58b7d0de0ba8.jpg)\n  \n  Lew Robertson, Brand X Pictures \/ Getty Images\n  \n  Something about live fire and fresh fish is magical. While a whole side of [salmon on the grill](https:\/\/www.thespruceeats.com\/canned-salmon-recipes-5215950) is a visually stunning delight and easy to cook (just put it skin-down, cover the grill, and remove when cooked—there is absolutely no need to flip it!), it's just as easy to toss a few whole sardines or a few pieces of meaty fish on a grill, or use a fish basket to cook more delicate filets.\n  \n  When choosing a fish to grill, select a firm, fleshy fish such as halibut, ahi tuna, salmon, wahoo, grouper, and trout. You will want to oil the grill grates beforehand and keep an eye on the fish to make sure you don't overcook it.\n  Continue to 9 of 19 below\n- 09  of 19\n  ## [Shellfish](https:\/\/www.verywellhealth.com\/shellfish-allergy-diet-foods-to-avoid-1324478)\n  ![Fresh mussels fresh from the Grill]()\n  \n  ![Fresh mussels fresh from the Grill](https:\/\/www.thespruceeats.com\/thmb\/eBrvJP5D-sEu7LV50-Ww63fEAIs=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Grilled-Mussels-57f58c4d3df78c690f4e7452.jpg)\n  \n  Susanna Blavarg \/ Getty Images\n  \n  You may not think of [grilling shellfish](https:\/\/www.verywellhealth.com\/shellfish-allergy-diet-foods-to-avoid-1324478), but this cooking method is actually ideal for this type of seafood. Their shells protect their sweet insides from the heat, the fire adds flavor, and cooking them outside minimizes the mess. All told, there are no reasons *not* to grill shellfish. [Mussels](https:\/\/www.thespruceeats.com\/grilled-mussels-4099872), clams, [oysters](https:\/\/www.thespruceeats.com\/angels-on-horseback-bacon-wrapped-oysters-1300686), lobster, and shrimp grill up beautifully and retain a wonderful smokey flavor.\n  \n  The traditional clambake—building a fire, heating stones, laying in seaweed, layering shellfish with potatoes, sausages, and corn, and topping the whole thing with more seaweed to let it bake—is a great New England tradition but a heck of a lot of work. You can create a similar culinary experience on a backyard grill by placing the ingredients in foil packets. Of course, the experience isn't the same, but the results are just as delicious.\n- 10  of 19\n  ## [Coleslaw](https:\/\/www.thespruceeats.com\/top-coleslaw-recipes-333548)\n  ![Coleslaw Side Salad]()\n  \n  ![Coleslaw Side Salad](https:\/\/www.thespruceeats.com\/thmb\/-ycqeLsL2j3NUnqVA2FsADTw7LA=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/coleslaw-183409148-56a8c5d95f9b58b7d0f4f9a2.jpg)\n  \n  Charles Islander \/ E+ \/ Getty Images\n  \n  A ubiquitous side dish on any barbecue buffet table, coleslaw is classically made with hearty green cabbage and a creamy dressing. When eaten alongside grilled meats, it seems as if it were made for summertime cookouts. You can add color to your [basic slaw](https:\/\/www.thespruceeats.com\/simple-coleslaw-recipe-335423) by including red cabbage, shredded carrot, and fresh herbs, or make coleslaw with a twist. If you're not a fan of mayo, then adding cream instead may be more your style, or a [Carolina slaw](https:\/\/www.thespruceeats.com\/carolina-slaw-3053928) that uses a vinegar base. For something a bit different, give [Asian coleslaw](https:\/\/www.thespruceeats.com\/asian-coleslaw-with-rice-vinegar-dressing-695071), [Serbian coleslaw](https:\/\/www.thespruceeats.com\/serbian-coleslaw-recipe-1137344), or [Dutch Koolsla](https:\/\/www.thespruceeats.com\/simple-coleslaw-recipe-335423) a try.\n- 11  of 19\n  ## [Potato Salad](https:\/\/www.thespruceeats.com\/top-potato-salad-recipes-4158518)\n  ![Basic potato salad with mayo]()\n  \n  ![Basic potato salad with mayo](https:\/\/www.thespruceeats.com\/thmb\/xcRHuNLp3hoA_a4imBP_AxAwmqE=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/basic-potato-salad-with-mayonnaise-dressing-3059753-hero-01-5c290e8946e0fb0001ae82f2.jpg)\n  \n  The Spruce\n  \n  Is it really a BBQ without potato salad? There are many people who would say \"absolutely not.\" But that doesn't mean it has to be the same recipe every time. From an [American classic](https:\/\/www.thespruceeats.com\/basic-potato-salad-with-mayonnaise-dressing-3059753) with mayo to a loaded baked potato salad to a [roasted potato salad](https:\/\/www.thespruceeats.com\/roasted-potato-salad-3059734), there are many different ways to make this fan-favorite side dish. Even a Chinese potato salad or [Greek potato salad](https:\/\/www.thespruceeats.com\/patatosalata-potato-salad-1705763) would be welcome alongside a traditional burger or dog. You can also create a recipe using grilled or sweet potatoes.\n- 12  of 19\n  ## [Salad](https:\/\/www.thespruceeats.com\/salads-4162740)\n  ![Avocado, tomato, and mozzarella salad recipe]()\n  \n  ![Avocado, tomato, and mozzarella salad recipe](https:\/\/www.thespruceeats.com\/thmb\/UzphignSB2e3JD72-wMk2ThQTAE=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/avocado-tomato-and-mozzarella-salad-recipe-3378346-hero-01-f0498ce87d064c77bc76ebe563dde7fa.jpg)\n  \n  The Spruce Eats \/ Emily Hawkes\n  \n  It's a real shame that so many BBQ parties completely ignore all the great summer vegetables that are in season. Let's change that! At your next cookout, serve a seasonal summer salad taking advantage of the fresh produce at the market—or in your garden—adding some crunch and color to your BBQ. Try a [tasty tomato salad](https:\/\/www.thespruceeats.com\/avocado-tomato-and-mozzarella-salad-recipe-3378346), [corn tomato basil salad](https:\/\/www.thespruceeats.com\/corn-tomato-basil-salad-2217576), or a [marinated green bean salad](https:\/\/www.thespruceeats.com\/marinated-green-bean-salad-2217584). Or bring some complex flavors to everyone's (paper) plate with a [Polish cucumber salad](https:\/\/www.thespruceeats.com\/cucumbers-in-sour-cream-recipe-polish-1137518), [Spanish summer salad](https:\/\/www.thespruceeats.com\/spain-portugal-side-dishes-4162560), or [Thai cucumber salad](https:\/\/www.thespruceeats.com\/quick-thai-cucumber-salad-3217670).\n  Continue to 13 of 19 below\n- 13  of 19\n  ## [Corn](https:\/\/www.thespruceeats.com\/sweet-corn-fritters-recipe-102118)\n  ![Roasted Corn on the Cob]()\n  \n  ![Roasted Corn on the Cob](https:\/\/www.thespruceeats.com\/thmb\/wCLUStOxTIXzeBrPCvNZ1dASx-I=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/roasted-corn-on-the-cob-2138216-hero-01-12a755dc56074b4fa27184bfafc3c077.jpg)\n  \n  The Spruce \/ Kristina Vanni\n  \n  Along with tomatoes, [sweet corn](https:\/\/www.thespruceeats.com\/sweet-corn-fritters-recipe-102118) makes its own convincing argument for eating locally. Truly fresh, local sweet corn knocks the socks off corn that's traveled to get to you.\n  \n  Simple corn on the cob is a classic BBQ party food, and for a classic corn on the cob recipe, simply shuck it, drop the ears into *unsalted* boiling water, cook for 1 minute, cover, and take off the heat. The corn will keep warm without overcooking. When ready to serve, remove from the water, pat dry with a clean kitchen towel, and pile onto a platter. Accompany with plenty of butter and salt. But there are other ways to cook corn on the cob besides boiling, including [roasting corn](https:\/\/www.thespruceeats.com\/roasted-corn-on-the-cob-2138216) over a gas burner, slowing cooking corn in your smoker, and steaming on the stovetop.\n  \n  Of course, there's no reason not to try something new, even with corn on the cob. [Grilled corn with garlic soy glaze](https:\/\/www.thespruceeats.com\/grilled-corn-cob-garlic-soy-glaze-recipe-101936) will be delicious alongside any grilled meat or fish, and a nice change from butter and salt. If you're willing to [remove the corn from the cob](https:\/\/www.thespruceeats.com\/how-to-cut-corn-from-cobs-3034276), you expand your options in some delicious directions such as corn fritters and corn relish.\n- 14  of 19\n  ## [Other Side Dishes](https:\/\/www.thespruceeats.com\/top-side-dish-recipes-336133)\n  ![Vegetarian Boston Baked Beans With Molasses]()\n  \n  ![Vegetarian Boston Baked Beans With Molasses](https:\/\/www.thespruceeats.com\/thmb\/Q4xriWFVnI8jCxgyg6kQZd2XTzs=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/vegetarian-boston-baked-beans-with-molasses-3377176-hero-01-84d766f062ec4f2f99d657b6ee894e3c.JPG)\n  \n  The Spruce \/ Stephanie Goldfinger\n  \n  Need something besides coleslaw, potato salad, or another kind of salad? A great [go-to side dish](https:\/\/www.thespruceeats.com\/top-side-dish-recipes-336133) can be simple [grilled vegetables](https:\/\/www.thespruceeats.com\/how-to-grill-vegetables-996177). Brush them with oil, put them on the grill, flip until they're browned and tender, and sprinkle with salt.\n  \n  But we can't forget about good ol' baked beans. Whether Boston baked beans, [vegetarian baked beans](https:\/\/www.thespruceeats.com\/vegetarian-boston-baked-beans-with-molasses-3377176), maple syrup baked beans, or [sweet and spicy bourbon baked beans](https:\/\/www.thespruceeats.com\/homemade-baked-beans-2217291), when homemade, they are sure to be a hit at your cookout. And if you're a fan of sauerkraut, try [making your own](https:\/\/www.thespruceeats.com\/homemade-german-sauerkraut-1447249).\n- 15  of 19\n  ## [Appetizers](https:\/\/www.thespruceeats.com\/summer-appetizers-4162311)\n  ![Brezel soft pretzel recipe]()\n  \n  ![Brezel soft pretzel recipe](https:\/\/www.thespruceeats.com\/thmb\/IKppR4sOkUZKwff-5tmXgpK6W-Q=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/brezel-the-soft-pretzels-with-old-world-taste-1446685-hero-01-f4aace4d0ff642aeb1db96c65ac68314.jpg)\n  \n  The Spruce \/ Cara Cormack\n  \n  Giant bags of potato chips and bowls of peanuts are the [standard fare](https:\/\/www.thespruceeats.com\/best-bbq-appetizers-4693011) for BBQ parties, but homemade snacks are a step up from store-bought and add a special touch whether you're a guest or the host. Try your hand at [homemade potato chips](https:\/\/www.thespruceeats.com\/how-to-make-homemade-potato-chips-2217401), [homemade pretzels](https:\/\/www.thespruceeats.com\/brezel-the-soft-pretzels-with-old-world-taste-1446685), [honey roasted peanuts](https:\/\/www.thespruceeats.com\/honey-roasted-peanuts-521170), or even [sweet potato chips](https:\/\/www.thespruceeats.com\/sweet-potato-chips-2217396). If you'd like to serve something a with a little more heft, [nachos](https:\/\/www.thespruceeats.com\/nachos-with-toppings-2342724) are always a hit at any party.\n- 16  of 19\n  ## [Dips and Salsas](https:\/\/www.thespruceeats.com\/party-dips-for-any-occasion-4160833)\n  ![Simple guacamole recipe]()\n  \n  ![Simple guacamole recipe](https:\/\/www.thespruceeats.com\/thmb\/FfE9JJ8aPcgi0FHPNXxkwDooapo=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/simple-guacamole-recipe-2342710-hero-01-0abcdd8e923c41788d0c38230cd7d86e.jpg)\n  \n  The Spruce \/ Diana Chistruga\n  \n  Whether store-bought or homemade, all of those chips and pretzels are even better with a dip or salsa to dunk into—many of which can also double as sauces and spreads for the main course. [Seven-layer dip](https:\/\/www.thespruceeats.com\/quick-7-layer-dip-recipe-3378559) is always a favorite, as is fresh [guacamole](https:\/\/www.thespruceeats.com\/simple-guacamole-recipe-2342710). Perfect for summer (especially if you have a bounty of basil in the garden), [homemade pesto](https:\/\/www.thespruceeats.com\/homemade-pesto-2217591) is delicious as both a dip and a sauce. For a little Middle Eastern flair, add a baba gannouj or [grilled eggplant dip](https:\/\/www.thespruceeats.com\/whole-grilled-eggplant-2216259) to the menu, and for something different how about a jalapeno popper dip—a deconstructed version of the popular restaurant appetizer. [Tzatziki](https:\/\/www.thespruceeats.com\/tzatziki-cucumber-yogurt-dip-1705394), the Greek cucumber yogurt dip, is light and refreshing on a hot summer day, and perfect with potato chips.\n  \n  Salsas are made for BBQ parties. They work as an appetizer, as a condiment, and even as a salad when chunky. You can always buy them, of course, but homemade versions are so easy and fresh. Try [avocado corn salsa](https:\/\/www.thespruceeats.com\/southwest-black-bean-and-corn-salad-3377848), [mango peach salsa](https:\/\/www.thespruceeats.com\/black-bean-and-mango-salad-recipe-3378314), pineapple salsa, or salsa verde.\n  Continue to 17 of 19 below\n- 17  of 19\n  ## [Beverages and Cocktails](https:\/\/www.thespruceeats.com\/summer-drinks-cocktails-4162308)\n  ![Tinto de verano recipe]()\n  \n  ![Tinto de verano recipe](https:\/\/www.thespruceeats.com\/thmb\/3IQn7AnFA3WwCyG5HinXZQmtqO8=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/tinto-de-verano-spanish-wine-cocktail-recipe-3083126-hero-01-8ca0c89279d84164b763d5067154903f.jpg)\n  \n  The Spruce \/ Julia Hartbeck\n  \n  When planning your summer cookout, having plenty of soft drinks on hand is always a good idea. But it's also nice to offer some other non-alcoholic beverages, such as a delicious [iced tea](https:\/\/www.thespruceeats.com\/iced-tea-cocktail-recipes-4151182) or [homemade lemonade](https:\/\/www.thespruceeats.com\/easy-lemonade-recipe-2097136). (You can let people combine the lemonade and iced tea to make their own [Arnold Palmers](https:\/\/www.thespruceeats.com\/arnold-palmer-mocktail-recipe-760357).) Surprise your guests with [green lemonade](https:\/\/www.thespruceeats.com\/green-lemonade-recipe-760345), which has a bit of kiwi for color and sweetness, or a [mint lassis](https:\/\/www.thespruceeats.com\/mint-lassi-2216233) made with plain yogurt and fresh mint; both are amazingly refreshing.\n  \n  [Cold beer](https:\/\/www.thespruceeats.com\/easy-shandy-recipe-758997) is always welcome on a summer day, but if it's hot out, be sure to have plenty of water on hand and encourage your guests to partake. Flavorful beverages can delight and make excellent use of the fresh produce available in summer, bringing flavor and sweetness. Add a fruity note to some summer classics with a [cherry gin and tonic](https:\/\/www.thespruceeats.com\/cherry-gin-and-tonic-2216220). Very refreshing is a [cucumber martini](https:\/\/www.thespruceeats.com\/cucumber-martinis-3967957), which can be quite powerful so be sure to encourage your guests to try it on the rocks if it's hot out.\n  \n  [Sangria](https:\/\/www.thespruceeats.com\/summer-drinks-cocktails-4162308) is always fun at a party and can be made with a variety of fruits and flavors, such as [raspberry lemonade sangria](https:\/\/www.thespruceeats.com\/raspberry-lemonade-sangria-recipe-3511271). For something different, serve a [Pimm's cup](https:\/\/www.thespruceeats.com\/pimms-no-1-cup-recipe-759329), the classic British summer refresher, or a [Tinto de Verano](https:\/\/www.thespruceeats.com\/tinto-de-verano-spanish-wine-cocktail-recipe-3083126), literally \"red wine of summer,\" a simple mix of lemon-lime soda and red wine. It goes down like lemonade so watch yourself\\!\n  \n  Summer is also the perfect time for a frozen drink, including Chi-Chis and Daiquiris, as well as [red, white, and blue cocktails](https:\/\/www.thespruceeats.com\/patriotic-red-white-blue-cocktails-4142151) for all of the patriotic holidays of the season. No matter what kind of BBQ party you throw, be sure to provide *way* more ice than you think you could ever use.\n- 18  of 19\n  ## [Desserts](https:\/\/www.thespruceeats.com\/summer-desserts-4162307)\n  ![Grilled peaches.]()\n  \n  ![Grilled peaches.](https:\/\/www.thespruceeats.com\/thmb\/63iPV2Pj827zALcqX0mxhiFSgkM=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/how-to-grill-peaches-4068951-Final-5b9bfdc4c9e77c005094c9d4.jpg)\n  \n  The Spruce\n  \n  [Dessert](https:\/\/www.thespruceeats.com\/crowd-pleasing-bbq-desserts-4773567) is the perfect thing to assign guests when they ask what to bring, but an easy BBQ party dessert is [grilled fruit](https:\/\/www.thespruceeats.com\/top-grilled-fruit-recipes-334503) served with ice cream. If you're feeling ambitious, you can [make the ice cream](https:\/\/www.thespruceeats.com\/making-homemade-ice-cream-1945774) yourself\\!\n  \n  A homemade pie is another great summer treat and a great way to enjoy the season's fruit. Whether you buy the crust or [make your own](https:\/\/www.thespruceeats.com\/tips-for-making-perfect-pie-crust-4057263), a freshly baked fruit pie or two—from blueberry pie to peach pie to strawberry pie to sweet cherry pie—will definitely grab your guests' attention. Another big hit is these recipes for [19 decadent cream cheese desserts](https:\/\/www.thespruceeats.com\/decadent-cream-cheese-desserts-4687345) which are popular for big gatherings.\n  \n  If your cookout celebrates an American holiday, try a [red, white, and blue dessert](https:\/\/www.thespruceeats.com\/july-4th-desserts-4162252) for a memorable highlight to your July 4 BBQ.\n- 19  of 19\n  ## Themed Menus\n  ![The versatile charcoal grill means a fun backyard BBQ party]()\n  \n  ![The versatile charcoal grill means a fun backyard BBQ party](https:\/\/www.thespruceeats.com\/thmb\/7BqUnNc_FLZTRu7zsGvtiiS51hE=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/121164004-56a5b32d5f9b58b7d0de0728.jpg)\n  \n  Paper Boat Creative \/ Getty\n  \n  If you are feeling a bit overwhelmed by all of the barbecue choices, picking a themed menu can do the planning for you, or just provide a jumping-off point for your own creation.\n  \n  [Santa Maria BBQ](https:\/\/www.thespruceeats.com\/bbq-tips-techniques-4162658) is a California tradition involving tri-tip steak, beans, *salsa fresca*, green salad, and garlic bread while a Texas barbecue involves smoked brisket, ribs, beans, and plenty of iced tea. A [Thai BBQ](https:\/\/www.thespruceeats.com\/thai-grilled-shrimp-tom-yum-marinade-3217592) gives you both sweet and spicy all at once. If you are feeling ambitious, [South American grilling](https:\/\/www.thespruceeats.com\/south-american-food-4162493) includes Patagonia-style tenderloin and whole animal roasting, cooking whole pigs or lambs, is a delicious tradition in many cultures.\n\nExplore More:\n\n- [Recipes By Region](https:\/\/www.thespruceeats.com\/food-by-region-4162676)\n- [American Food](https:\/\/www.thespruceeats.com\/american-4162675)\n- [BBQ Food](https:\/\/www.thespruceeats.com\/bbq-4162660)\n- [BBQ Basics](https:\/\/www.thespruceeats.com\/bbq-basics-4162659)\n\n[![Venison slices on cutting board]() ![Venison slices on cutting board](https:\/\/www.thespruceeats.com\/thmb\/MP0tkIxtGbhCo7LvF_0MhXUu8ZA=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/venison-landscape_annotated-a237ef21bc75427d9414025a88140698.jpg) What Is Venison?](https:\/\/www.thespruceeats.com\/venison-clean-healthy-meat-334328)\n\n[![Barbecue Ribs]() ![Barbecue Ribs](https:\/\/www.thespruceeats.com\/thmb\/hbaNxq41j_R48WzlSG5kaQxyJU8=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/GettyImages-185110891-0aa5649827814e65b1dde997f19ac10a.jpg) The History of Barbecue](https:\/\/www.thespruceeats.com\/history-of-barbecue-333603)\n\n[![Grilled Pineapple]() ![Grilled Pineapple](https:\/\/www.thespruceeats.com\/thmb\/oL5-145YZKAqPRubw4BHCTuKqr4=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/GettyImages-923397038-5b19a0253418c6003667e2a9.jpg) 13 Foods You Didn't Know You Could Grill](https:\/\/www.thespruceeats.com\/food-you-didn-t-know-you-could-grill-4165819)\n\n[![Grilling with lid up or down]() ![Grilling with lid up or down](https:\/\/www.thespruceeats.com\/thmb\/4Dib00Azh4lOnIXAzvYeD7XLSnc=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/sb10064408c-001-58a64c8f5f9b58a3c9663e4c.jpg) Should You Grill With the Lid up or Down?](https:\/\/www.thespruceeats.com\/lid-up-or-down-grilling-334980)\n\n[![Kalua pig cooking in an underground pit]() ![Kalua pig cooking in an underground pit](https:\/\/www.thespruceeats.com\/thmb\/5fZqkLtf0s37Ge_xYSLMTsAzxLQ=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/GettyImages-503132393-5c92cbed46e0fb0001376e86.jpg) How to Cook a Pig in a Pit](https:\/\/www.thespruceeats.com\/guide-to-pit-cooking-333601)\n\n[![easy grilled veal chops]() ![easy grilled veal chops](https:\/\/www.thespruceeats.com\/thmb\/QaCc0iNjSik86YtPMK1EqTCAZkI=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/easy-grilled-veal-chops-333801-hero-01-0ffc22a166e041ab82819a91a0851aed.jpg) Easy Grilled Veal Chops Recipe 26 mins Ratings](https:\/\/www.thespruceeats.com\/easy-grilled-veal-chops-333801)\n\n[![Gas Grill]() ![Gas Grill](https:\/\/www.thespruceeats.com\/thmb\/z091AIhCPcnnyy_d1wC3v5Ykp1o=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/GettyImages-680882766-3480424d18c3453aa87ff5513c844dc3.jpg) Gas Grill Repair](https:\/\/www.thespruceeats.com\/gas-grill-repair-331635)\n\n[![Baked burger and fries]() ![Baked burger and fries](https:\/\/www.thespruceeats.com\/thmb\/p0OEB7FyZSHJN1kfFXW-OaGIXCI=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/burger-3047550_1920-90bf1e7a077844659b709ba505f820e5.jpg) Baked Barbecued Burgers 55 mins Ratings](https:\/\/www.thespruceeats.com\/baked-barbecued-burgers-479162)\n\n[![Slow Grilled Beef Ribs]() ![Slow Grilled Beef Ribs](https:\/\/www.thespruceeats.com\/thmb\/5AUDObsSDqYTkmLgmyDIh9dvEzU=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/slow-grilled-beef-ribs-335856-Hero-5b8c4b33c9e77c007bc64595.jpg) The 5 Types of Ribs](https:\/\/www.thespruceeats.com\/the-5-types-of-ribs-pork-and-beef-4588541)\n\n[![Heavy Duty Spiral Brass Brush]() ![Heavy Duty Spiral Brass Brush](https:\/\/www.thespruceeats.com\/thmb\/oI5hhzIcP1rIle8DgR9dxMUo-50=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/heavy_duty_spiral_brass_brush-589dc6db3df78c4758879a09.jpg) Choosing a Safe Grill Brush](https:\/\/www.thespruceeats.com\/quality-grill-brushes-333585)\n\n[![Grilled Shrimp With Lemon recipe]() ![Grilled Shrimp With Lemon recipe](https:\/\/www.thespruceeats.com\/thmb\/ZTISKcaeel-63OSNEXoYUzs1VUw=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/grilled-shrimp-with-lemon-butter-2216616_Step_6-5bc7af5c46e0fb00583ab6db.jpg) The Difference Between Barbecue, Grilling, and Smoking](https:\/\/www.thespruceeats.com\/the-difference-between-barbecue-grilling-and-smoking-4586510)\n\n[![Smoked Prime Rib]() ![Smoked Prime Rib](https:\/\/www.thespruceeats.com\/thmb\/7cT2sbt23852SMNixdSp2JUs8Vc=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/rib_roast_smoking_finished-589e76383df78c4758394cc6.JPG) How to Smoke Prime Rib](https:\/\/www.thespruceeats.com\/how-to-smoke-prime-rib-335744)\n\n[![Grilled chicken Marsala]() ![Grilled chicken Marsala](https:\/\/www.thespruceeats.com\/thmb\/5wSyFWuURUp8HkwfegGvfrql0QY=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/chickenmarsala-589de2165f9b58819c883593.jpg) Grilled Chicken Marsala 35 mins Ratings](https:\/\/www.thespruceeats.com\/grilled-chicken-marsala-334169)\n\n[![Barbeque Pulled Pork Sandwich with BBQ Sauce and Fries]() ![Barbeque Pulled Pork Sandwich with BBQ Sauce and Fries](https:\/\/www.thespruceeats.com\/thmb\/0ThSBDYGWyWiHiJpcRp860O-ODQ=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/SES-best-odds-pulled-pork-331617-60d08af6b6f74faf83ce0d6cf7450fe0.jpg) Best Odds Pulled Pork](https:\/\/www.thespruceeats.com\/best-odds-pulled-pork-331617)\n\n[![Brined and Basted Rotisserie Lamb Roast]() ![Brined and Basted Rotisserie Lamb Roast](https:\/\/www.thespruceeats.com\/thmb\/dWPrSO_RxlmXGFJbLODs8vjQ-YU=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/brinedandbastedlambroast-589e61375f9b58819c4394f5.JPG) Brined and Basted Rotisserie Lamb Roast 110 mins Ratings](https:\/\/www.thespruceeats.com\/brined-basted-rotisserie-lamb-roast-3994067)\n\n[![Pulled Pork With Coleslaw]() ![Pulled Pork With Coleslaw](https:\/\/www.thespruceeats.com\/thmb\/vk2FR1VUPLJtt2tbNkV4jshDnJU=\/300x225\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/pulled-pork-and-slaw-on-plate-18-56a8b9625f9b58b7d0f49e73.jpg) Slow Cooker Pulled Pork Barbecue Sandwiches 8 hrs Ratings](https:\/\/www.thespruceeats.com\/slow-cooker-pulled-pork-barbecue-sandwiches-3059933)\n\nFollow us:\n\n- [Recipes](https:\/\/www.thespruceeats.com\/by-course-4162151)\n- [Cocktails](https:\/\/www.thespruceeats.com\/drinks-cocktails-4162708)\n- [By Region](https:\/\/www.thespruceeats.com\/food-by-region-4162676)\n- [Ingredients](https:\/\/www.thespruceeats.com\/by-ingredient-4162454)\n- [Occasions](https:\/\/www.thespruceeats.com\/food-by-occasion-season-4162319)\n- [How-Tos](https:\/\/www.thespruceeats.com\/cooking-school-4162206)\n- [What to Buy](https:\/\/www.thespruceeats.com\/best-kitchen-products-4162152)\n\n- [About Us](https:\/\/www.thespruceeats.com\/about-us-4776236)\n- [Advertise](https:\/\/www.people.inc\/advertising)\n- [Terms of Service](https:\/\/www.people.inc\/brands-termsofservice)\n- [Careers](https:\/\/www.people.inc\/careers)\n- [Editorial Guidelines](https:\/\/www.thespruceeats.com\/about-us-4776236#toc-editorial-guidelines)\n- [Privacy Policy](https:\/\/www.people.inc\/brands-privacy)\n- [Contact](https:\/\/www.thespruceeats.com\/about-us-4776236#toc-contact-us)\n- [Newsletters](https:\/\/www.thespruceeats.com\/newsletter-opt-in-footer-7095135)\n- [Sweepstakes](https:\/\/www.thespruceeats.com\/sweepstakes)\n\nThe Spruce Eats is part of the [People Inc.](https:\/\/www.people.inc\/) publishing family.\n\nMyrecipes Dialog","attrs_readable_markdown":"- 01  of 19\n  Anchiy \/ Getty Images\n  \n  The BBQ is a great American tradition, where food is cooked outside, shared, and eaten in a most casual of fashions, whether a gathering in a backyard, a park, the beach—even a parking lot or a rooftop. Hot dogs and hamburgers may first come to mind, but there are so many other ingredients that are [great on the grill](https:\/\/www.thespruceeats.com\/how-to-grill-331526) and served to a crowd. From steaks to pork to shellfish—along with plenty of traditional side dishes—you have plenty to choose from for a [successful cookout](https:\/\/www.thespruceeats.com\/bbq-basics-4162659) that will please friends and family.\n- 02  of 19\n  The Spruce \/ Molly Watson\n  \n  Because of their hefty price tag, steaks are not at every BBQ party, but people sure do get excited when they see cuts of beef sizzling on the grill. Before you can think about how to grill the steak, however, you need to be sure to buy the [right type](https:\/\/www.thespruceeats.com\/what-is-the-best-steak-995236) and [best cut of meat](https:\/\/www.thespruceeats.com\/steak-grades-and-cuts-331671).\n  \n  Then you need to [treat them right](https:\/\/www.thespruceeats.com\/how-to-grill-perfect-steak-2216489): Bring steaks to room temperature, give them a generous sprinkling of salt on both sides, set them on a hot grill, and once done, let them rest for at least 10 minutes for the juices to settle.\n- 03  of 19\n  Maria Kallin \/ Getty Images\n  \n  When cooking burgers on the grill, the golden rule is to leave them alone. Don't flip them over and over, and definitely don't squash them with the spatula—when you press down on the meat, you're pressing out the juiciness. If you follow a [few tips when grilling](https:\/\/www.thespruceeats.com\/tips-for-perfect-burgers-2216491), you will end up with the perfect burger. Another tip is to ask your butcher to grind your meat (or do it [yourself](https:\/\/www.thespruceeats.com\/how-to-grind-your-own-meat-995307)) for the freshest patty ever.\n  \n  Once you have the method down, you can apply it to any burger recipe, including vegetarian [black bean burgers](https:\/\/www.thespruceeats.com\/easy-vegan-black-bean-veggie-burgers-3377008) and [mushroom veggie burgers](https:\/\/www.thespruceeats.com\/vegan-mushroom-bean-burger-recipe-3378623).\n- 04  of 19\n  The Spruce \/ Molly Watson\n  \n  Real BBQ is a regional thing. What flies in North Carolina (some form of pork) won't look even remotely familiar in Texas, where beef brisket is usually slow-cooking on the grill.\n  \n  Whether you choose to cook tough [cuts of pork](https:\/\/www.thespruceeats.com\/complete-guide-to-pork-cuts-4067791), such as [shoulder](https:\/\/www.thespruceeats.com\/all-about-pork-shoulder-2216902), over low heat for a long time rendering it supremely tender, or tender cuts—such as [chops](https:\/\/www.thespruceeats.com\/grilled-bacon-wrapped-pork-tenderloin-335663)—quickly over higher heat, you'll impress your BBQ party guests with your versatility.\n  Continue to 5 of 19 below\n- 05  of 19\n  The Spruce \/ Molly Watson\n  \n  [Hot dogs](https:\/\/www.thespruceeats.com\/unique-hot-dog-toppings-4164312) are always a favorite at BBQ parties, but after the first few cookouts of the season, they can get a bit tiresome. For a change of pace, pop bratwurst on the grill, set up a condiment station, and a basket of buns, and call your work over. When you grill sausages, knowing what [type of sausage](https:\/\/www.thespruceeats.com\/types-of-sausage-4064593) you're using is a must so you know whether to cook them through or just heat them up. Fresh sausages need to be cooked through (they are raw meat), while cured or smoked sausages can usually just be heated up.\n  \n  If you choose to throw a few dogs on the grill but would like to add a little twist, offer some [unusual topping combinations](https:\/\/www.thespruceeats.com\/unique-hot-dog-toppings-4164312) at the condiment station, such as salsa and cilantro, bacon, lettuce, and tomato, and blue cheese and hot sauce.\n- 06  of 19\n  Trudy Fletcher\/EyeEm\/Getty Images\n  \n  Chicken is usually a safe bet when it comes to feeding a crowd, but too often [grilled chicken](https:\/\/www.thespruceeats.com\/top-grilled-chicken-recipes-334121) gets overcooked (for fear of serving it uncooked) and dry. Whether you're cooking chicken parts, the whole bird, with skin and bones or without, there's no reason for this popular cookout dish to be anything but juicy and tender—as long as you follow a few tips (these are mainly for chicken on the bone).\n  \n  First and foremost, generously salt the chicken as much as a day or two ahead of time (the salt helps the meat hold onto its own natural juices as it cooks). Before cooking, always preheat the grill, getting it nice and hot. (If you are using an indirect cooking method, make sure to leave one part of the grill unheated, creating a cooler area to cook the chicken.) [Sear your chicken](https:\/\/www.thespruceeats.com\/searing-meat-on-the-grill-334968) first to get a nice outer crust, then turn it once, and wait until the meat firms up before you test it for doneness. Remove the chicken from the grill before it gets rock-hard, cover it, and let it rest off the heat for 15 to 20 minutes before serving so the juices can settle back in.\n  \n  If you are grilling boneless chicken, marinate several hours ahead of time and grill for about 6 minutes a side.\n- 07  of 19\n  Ekaterina Smirnova \/ Getty Images\n  \n  Kebabs provide a great way to feed a crowd with minimal fuss (especially if you have some small hands around that will help thread the skewers). You can [make kebabs](https:\/\/www.thespruceeats.com\/doner-kebab-recipe-4171703) to please any type of eater—even vegetarian. Alternate chunks of marinated meat or fish with vegetables such as onion, bell pepper, and whole button mushrooms. Just be sure not to crowd each skewer so the food can cook fully and evenly.\n  \n  Because these items cook at different temperatures, savvy chefs cook meat on one [skewer](https:\/\/www.thespruceeats.com\/shish-kebab-sticks-2355648) and individual vegetables each on their own skewers. When they are all done, slide ingredients onto a large platter and let your guests help themselves.\n- 08  of 19\n  Lew Robertson, Brand X Pictures \/ Getty Images\n  \n  Something about live fire and fresh fish is magical. While a whole side of [salmon on the grill](https:\/\/www.thespruceeats.com\/canned-salmon-recipes-5215950) is a visually stunning delight and easy to cook (just put it skin-down, cover the grill, and remove when cooked—there is absolutely no need to flip it!), it's just as easy to toss a few whole sardines or a few pieces of meaty fish on a grill, or use a fish basket to cook more delicate filets.\n  \n  When choosing a fish to grill, select a firm, fleshy fish such as halibut, ahi tuna, salmon, wahoo, grouper, and trout. You will want to oil the grill grates beforehand and keep an eye on the fish to make sure you don't overcook it.\n  Continue to 9 of 19 below\n- 09  of 19\n  Susanna Blavarg \/ Getty Images\n  \n  You may not think of [grilling shellfish](https:\/\/www.verywellhealth.com\/shellfish-allergy-diet-foods-to-avoid-1324478), but this cooking method is actually ideal for this type of seafood. Their shells protect their sweet insides from the heat, the fire adds flavor, and cooking them outside minimizes the mess. All told, there are no reasons *not* to grill shellfish. [Mussels](https:\/\/www.thespruceeats.com\/grilled-mussels-4099872), clams, [oysters](https:\/\/www.thespruceeats.com\/angels-on-horseback-bacon-wrapped-oysters-1300686), lobster, and shrimp grill up beautifully and retain a wonderful smokey flavor.\n  \n  The traditional clambake—building a fire, heating stones, laying in seaweed, layering shellfish with potatoes, sausages, and corn, and topping the whole thing with more seaweed to let it bake—is a great New England tradition but a heck of a lot of work. You can create a similar culinary experience on a backyard grill by placing the ingredients in foil packets. Of course, the experience isn't the same, but the results are just as delicious.\n- 10  of 19\n  Charles Islander \/ E+ \/ Getty Images\n  \n  A ubiquitous side dish on any barbecue buffet table, coleslaw is classically made with hearty green cabbage and a creamy dressing. When eaten alongside grilled meats, it seems as if it were made for summertime cookouts. You can add color to your [basic slaw](https:\/\/www.thespruceeats.com\/simple-coleslaw-recipe-335423) by including red cabbage, shredded carrot, and fresh herbs, or make coleslaw with a twist. If you're not a fan of mayo, then adding cream instead may be more your style, or a [Carolina slaw](https:\/\/www.thespruceeats.com\/carolina-slaw-3053928) that uses a vinegar base. For something a bit different, give [Asian coleslaw](https:\/\/www.thespruceeats.com\/asian-coleslaw-with-rice-vinegar-dressing-695071), [Serbian coleslaw](https:\/\/www.thespruceeats.com\/serbian-coleslaw-recipe-1137344), or [Dutch Koolsla](https:\/\/www.thespruceeats.com\/simple-coleslaw-recipe-335423) a try.\n- 11  of 19\n  The Spruce\n  \n  Is it really a BBQ without potato salad? There are many people who would say \"absolutely not.\" But that doesn't mean it has to be the same recipe every time. From an [American classic](https:\/\/www.thespruceeats.com\/basic-potato-salad-with-mayonnaise-dressing-3059753) with mayo to a loaded baked potato salad to a [roasted potato salad](https:\/\/www.thespruceeats.com\/roasted-potato-salad-3059734), there are many different ways to make this fan-favorite side dish. Even a Chinese potato salad or [Greek potato salad](https:\/\/www.thespruceeats.com\/patatosalata-potato-salad-1705763) would be welcome alongside a traditional burger or dog. You can also create a recipe using grilled or sweet potatoes.\n- 12  of 19\n  The Spruce Eats \/ Emily Hawkes\n  \n  It's a real shame that so many BBQ parties completely ignore all the great summer vegetables that are in season. Let's change that! At your next cookout, serve a seasonal summer salad taking advantage of the fresh produce at the market—or in your garden—adding some crunch and color to your BBQ. Try a [tasty tomato salad](https:\/\/www.thespruceeats.com\/avocado-tomato-and-mozzarella-salad-recipe-3378346), [corn tomato basil salad](https:\/\/www.thespruceeats.com\/corn-tomato-basil-salad-2217576), or a [marinated green bean salad](https:\/\/www.thespruceeats.com\/marinated-green-bean-salad-2217584). Or bring some complex flavors to everyone's (paper) plate with a [Polish cucumber salad](https:\/\/www.thespruceeats.com\/cucumbers-in-sour-cream-recipe-polish-1137518), [Spanish summer salad](https:\/\/www.thespruceeats.com\/spain-portugal-side-dishes-4162560), or [Thai cucumber salad](https:\/\/www.thespruceeats.com\/quick-thai-cucumber-salad-3217670).\n  Continue to 13 of 19 below\n- 13  of 19\n  The Spruce \/ Kristina Vanni\n  \n  Along with tomatoes, [sweet corn](https:\/\/www.thespruceeats.com\/sweet-corn-fritters-recipe-102118) makes its own convincing argument for eating locally. Truly fresh, local sweet corn knocks the socks off corn that's traveled to get to you.\n  \n  Simple corn on the cob is a classic BBQ party food, and for a classic corn on the cob recipe, simply shuck it, drop the ears into *unsalted* boiling water, cook for 1 minute, cover, and take off the heat. The corn will keep warm without overcooking. When ready to serve, remove from the water, pat dry with a clean kitchen towel, and pile onto a platter. Accompany with plenty of butter and salt. But there are other ways to cook corn on the cob besides boiling, including [roasting corn](https:\/\/www.thespruceeats.com\/roasted-corn-on-the-cob-2138216) over a gas burner, slowing cooking corn in your smoker, and steaming on the stovetop.\n  \n  Of course, there's no reason not to try something new, even with corn on the cob. [Grilled corn with garlic soy glaze](https:\/\/www.thespruceeats.com\/grilled-corn-cob-garlic-soy-glaze-recipe-101936) will be delicious alongside any grilled meat or fish, and a nice change from butter and salt. If you're willing to [remove the corn from the cob](https:\/\/www.thespruceeats.com\/how-to-cut-corn-from-cobs-3034276), you expand your options in some delicious directions such as corn fritters and corn relish.\n- 14  of 19\n  The Spruce \/ Stephanie Goldfinger\n  \n  Need something besides coleslaw, potato salad, or another kind of salad? A great [go-to side dish](https:\/\/www.thespruceeats.com\/top-side-dish-recipes-336133) can be simple [grilled vegetables](https:\/\/www.thespruceeats.com\/how-to-grill-vegetables-996177). Brush them with oil, put them on the grill, flip until they're browned and tender, and sprinkle with salt.\n  \n  But we can't forget about good ol' baked beans. Whether Boston baked beans, [vegetarian baked beans](https:\/\/www.thespruceeats.com\/vegetarian-boston-baked-beans-with-molasses-3377176), maple syrup baked beans, or [sweet and spicy bourbon baked beans](https:\/\/www.thespruceeats.com\/homemade-baked-beans-2217291), when homemade, they are sure to be a hit at your cookout. And if you're a fan of sauerkraut, try [making your own](https:\/\/www.thespruceeats.com\/homemade-german-sauerkraut-1447249).\n- 15  of 19\n  The Spruce \/ Cara Cormack\n  \n  Giant bags of potato chips and bowls of peanuts are the [standard fare](https:\/\/www.thespruceeats.com\/best-bbq-appetizers-4693011) for BBQ parties, but homemade snacks are a step up from store-bought and add a special touch whether you're a guest or the host. Try your hand at [homemade potato chips](https:\/\/www.thespruceeats.com\/how-to-make-homemade-potato-chips-2217401), [homemade pretzels](https:\/\/www.thespruceeats.com\/brezel-the-soft-pretzels-with-old-world-taste-1446685), [honey roasted peanuts](https:\/\/www.thespruceeats.com\/honey-roasted-peanuts-521170), or even [sweet potato chips](https:\/\/www.thespruceeats.com\/sweet-potato-chips-2217396). If you'd like to serve something a with a little more heft, [nachos](https:\/\/www.thespruceeats.com\/nachos-with-toppings-2342724) are always a hit at any party.\n- 16  of 19\n  The Spruce \/ Diana Chistruga\n  \n  Whether store-bought or homemade, all of those chips and pretzels are even better with a dip or salsa to dunk into—many of which can also double as sauces and spreads for the main course. [Seven-layer dip](https:\/\/www.thespruceeats.com\/quick-7-layer-dip-recipe-3378559) is always a favorite, as is fresh [guacamole](https:\/\/www.thespruceeats.com\/simple-guacamole-recipe-2342710). Perfect for summer (especially if you have a bounty of basil in the garden), [homemade pesto](https:\/\/www.thespruceeats.com\/homemade-pesto-2217591) is delicious as both a dip and a sauce. For a little Middle Eastern flair, add a baba gannouj or [grilled eggplant dip](https:\/\/www.thespruceeats.com\/whole-grilled-eggplant-2216259) to the menu, and for something different how about a jalapeno popper dip—a deconstructed version of the popular restaurant appetizer. [Tzatziki](https:\/\/www.thespruceeats.com\/tzatziki-cucumber-yogurt-dip-1705394), the Greek cucumber yogurt dip, is light and refreshing on a hot summer day, and perfect with potato chips.\n  \n  Salsas are made for BBQ parties. They work as an appetizer, as a condiment, and even as a salad when chunky. You can always buy them, of course, but homemade versions are so easy and fresh. Try [avocado corn salsa](https:\/\/www.thespruceeats.com\/southwest-black-bean-and-corn-salad-3377848), [mango peach salsa](https:\/\/www.thespruceeats.com\/black-bean-and-mango-salad-recipe-3378314), pineapple salsa, or salsa verde.\n  Continue to 17 of 19 below\n- 17  of 19\n  The Spruce \/ Julia Hartbeck\n  \n  When planning your summer cookout, having plenty of soft drinks on hand is always a good idea. But it's also nice to offer some other non-alcoholic beverages, such as a delicious [iced tea](https:\/\/www.thespruceeats.com\/iced-tea-cocktail-recipes-4151182) or [homemade lemonade](https:\/\/www.thespruceeats.com\/easy-lemonade-recipe-2097136). (You can let people combine the lemonade and iced tea to make their own [Arnold Palmers](https:\/\/www.thespruceeats.com\/arnold-palmer-mocktail-recipe-760357).) Surprise your guests with [green lemonade](https:\/\/www.thespruceeats.com\/green-lemonade-recipe-760345), which has a bit of kiwi for color and sweetness, or a [mint lassis](https:\/\/www.thespruceeats.com\/mint-lassi-2216233) made with plain yogurt and fresh mint; both are amazingly refreshing.\n  \n  [Cold beer](https:\/\/www.thespruceeats.com\/easy-shandy-recipe-758997) is always welcome on a summer day, but if it's hot out, be sure to have plenty of water on hand and encourage your guests to partake. Flavorful beverages can delight and make excellent use of the fresh produce available in summer, bringing flavor and sweetness. Add a fruity note to some summer classics with a [cherry gin and tonic](https:\/\/www.thespruceeats.com\/cherry-gin-and-tonic-2216220). Very refreshing is a [cucumber martini](https:\/\/www.thespruceeats.com\/cucumber-martinis-3967957), which can be quite powerful so be sure to encourage your guests to try it on the rocks if it's hot out.\n  \n  [Sangria](https:\/\/www.thespruceeats.com\/summer-drinks-cocktails-4162308) is always fun at a party and can be made with a variety of fruits and flavors, such as [raspberry lemonade sangria](https:\/\/www.thespruceeats.com\/raspberry-lemonade-sangria-recipe-3511271). For something different, serve a [Pimm's cup](https:\/\/www.thespruceeats.com\/pimms-no-1-cup-recipe-759329), the classic British summer refresher, or a [Tinto de Verano](https:\/\/www.thespruceeats.com\/tinto-de-verano-spanish-wine-cocktail-recipe-3083126), literally \"red wine of summer,\" a simple mix of lemon-lime soda and red wine. It goes down like lemonade so watch yourself\\!\n  \n  Summer is also the perfect time for a frozen drink, including Chi-Chis and Daiquiris, as well as [red, white, and blue cocktails](https:\/\/www.thespruceeats.com\/patriotic-red-white-blue-cocktails-4142151) for all of the patriotic holidays of the season. No matter what kind of BBQ party you throw, be sure to provide *way* more ice than you think you could ever use.\n- 18  of 19\n  The Spruce\n  \n  [Dessert](https:\/\/www.thespruceeats.com\/crowd-pleasing-bbq-desserts-4773567) is the perfect thing to assign guests when they ask what to bring, but an easy BBQ party dessert is [grilled fruit](https:\/\/www.thespruceeats.com\/top-grilled-fruit-recipes-334503) served with ice cream. If you're feeling ambitious, you can [make the ice cream](https:\/\/www.thespruceeats.com\/making-homemade-ice-cream-1945774) yourself\\!\n  \n  A homemade pie is another great summer treat and a great way to enjoy the season's fruit. Whether you buy the crust or [make your own](https:\/\/www.thespruceeats.com\/tips-for-making-perfect-pie-crust-4057263), a freshly baked fruit pie or two—from blueberry pie to peach pie to strawberry pie to sweet cherry pie—will definitely grab your guests' attention. Another big hit is these recipes for [19 decadent cream cheese desserts](https:\/\/www.thespruceeats.com\/decadent-cream-cheese-desserts-4687345) which are popular for big gatherings.\n  \n  If your cookout celebrates an American holiday, try a [red, white, and blue dessert](https:\/\/www.thespruceeats.com\/july-4th-desserts-4162252) for a memorable highlight to your July 4 BBQ.\n- 19  of 19\n  Paper Boat Creative \/ Getty\n  \n  If you are feeling a bit overwhelmed by all of the barbecue choices, picking a themed menu can do the planning for you, or just provide a jumping-off point for your own creation.\n  \n  [Santa Maria BBQ](https:\/\/www.thespruceeats.com\/bbq-tips-techniques-4162658) is a California tradition involving tri-tip steak, beans, *salsa fresca*, green salad, and garlic bread while a Texas barbecue involves smoked brisket, ribs, beans, and plenty of iced tea. A [Thai BBQ](https:\/\/www.thespruceeats.com\/thai-grilled-shrimp-tom-yum-marinade-3217592) gives you both sweet and spicy all at once. If you are feeling ambitious, [South American grilling](https:\/\/www.thespruceeats.com\/south-american-food-4162493) includes Patagonia-style tenderloin and whole animal roasting, cooking whole pigs or lambs, is a delicious tradition in many cultures.","meta_canonical":null}

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Meta Description	From what to grill to which sides to serve, throw a successful backyard party with BBQ chicken, fish, pork, steak, burgers, corn, and cole slaw.
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Boilerpipe Text	01 of 19 Anchiy / Getty Images The BBQ is a great American tradition, where food is cooked outside, shared, and eaten in a most casual of fashions, whether a gathering in a backyard, a park, the beach—even a parking lot or a rooftop. Hot dogs and hamburgers may first come to mind, but there are so many other ingredients that are great on the grill and served to a crowd. From steaks to pork to shellfish—along with plenty of traditional side dishes—you have plenty to choose from for a successful cookout that will please friends and family. 02 of 19 The Spruce / Molly Watson Because of their hefty price tag, steaks are not at every BBQ party, but people sure do get excited when they see cuts of beef sizzling on the grill. Before you can think about how to grill the steak, however, you need to be sure to buy the right type and best cut of meat . Then you need to treat them right : Bring steaks to room temperature, give them a generous sprinkling of salt on both sides, set them on a hot grill, and once done, let them rest for at least 10 minutes for the juices to settle. 03 of 19 Maria Kallin / Getty Images When cooking burgers on the grill, the golden rule is to leave them alone. Don't flip them over and over, and definitely don't squash them with the spatula—when you press down on the meat, you're pressing out the juiciness. If you follow a few tips when grilling , you will end up with the perfect burger. Another tip is to ask your butcher to grind your meat (or do it yourself ) for the freshest patty ever. Once you have the method down, you can apply it to any burger recipe, including vegetarian black bean burgers and mushroom veggie burgers . 04 of 19 The Spruce / Molly Watson Real BBQ is a regional thing. What flies in North Carolina (some form of pork) won't look even remotely familiar in Texas, where beef brisket is usually slow-cooking on the grill. Whether you choose to cook tough cuts of pork , such as shoulder , over low heat for a long time rendering it supremely tender, or tender cuts—such as chops —quickly over higher heat, you'll impress your BBQ party guests with your versatility. Continue to 5 of 19 below 05 of 19 The Spruce / Molly Watson Hot dogs are always a favorite at BBQ parties, but after the first few cookouts of the season, they can get a bit tiresome. For a change of pace, pop bratwurst on the grill, set up a condiment station, and a basket of buns, and call your work over. When you grill sausages, knowing what type of sausage you're using is a must so you know whether to cook them through or just heat them up. Fresh sausages need to be cooked through (they are raw meat), while cured or smoked sausages can usually just be heated up. If you choose to throw a few dogs on the grill but would like to add a little twist, offer some unusual topping combinations at the condiment station, such as salsa and cilantro, bacon, lettuce, and tomato, and blue cheese and hot sauce. 06 of 19 Trudy Fletcher/EyeEm/Getty Images Chicken is usually a safe bet when it comes to feeding a crowd, but too often grilled chicken gets overcooked (for fear of serving it uncooked) and dry. Whether you're cooking chicken parts, the whole bird, with skin and bones or without, there's no reason for this popular cookout dish to be anything but juicy and tender—as long as you follow a few tips (these are mainly for chicken on the bone). First and foremost, generously salt the chicken as much as a day or two ahead of time (the salt helps the meat hold onto its own natural juices as it cooks). Before cooking, always preheat the grill, getting it nice and hot. (If you are using an indirect cooking method, make sure to leave one part of the grill unheated, creating a cooler area to cook the chicken.) Sear your chicken first to get a nice outer crust, then turn it once, and wait until the meat firms up before you test it for doneness. Remove the chicken from the grill before it gets rock-hard, cover it, and let it rest off the heat for 15 to 20 minutes before serving so the juices can settle back in. If you are grilling boneless chicken, marinate several hours ahead of time and grill for about 6 minutes a side. 07 of 19 Ekaterina Smirnova / Getty Images Kebabs provide a great way to feed a crowd with minimal fuss (especially if you have some small hands around that will help thread the skewers). You can make kebabs to please any type of eater—even vegetarian. Alternate chunks of marinated meat or fish with vegetables such as onion, bell pepper, and whole button mushrooms. Just be sure not to crowd each skewer so the food can cook fully and evenly. Because these items cook at different temperatures, savvy chefs cook meat on one skewer and individual vegetables each on their own skewers. When they are all done, slide ingredients onto a large platter and let your guests help themselves. 08 of 19 Lew Robertson, Brand X Pictures / Getty Images Something about live fire and fresh fish is magical. While a whole side of salmon on the grill is a visually stunning delight and easy to cook (just put it skin-down, cover the grill, and remove when cooked—there is absolutely no need to flip it!), it's just as easy to toss a few whole sardines or a few pieces of meaty fish on a grill, or use a fish basket to cook more delicate filets. When choosing a fish to grill, select a firm, fleshy fish such as halibut, ahi tuna, salmon, wahoo, grouper, and trout. You will want to oil the grill grates beforehand and keep an eye on the fish to make sure you don't overcook it. Continue to 9 of 19 below 09 of 19 Susanna Blavarg / Getty Images You may not think of grilling shellfish , but this cooking method is actually ideal for this type of seafood. Their shells protect their sweet insides from the heat, the fire adds flavor, and cooking them outside minimizes the mess. All told, there are no reasons not to grill shellfish. Mussels , clams, oysters , lobster, and shrimp grill up beautifully and retain a wonderful smokey flavor. The traditional clambake—building a fire, heating stones, laying in seaweed, layering shellfish with potatoes, sausages, and corn, and topping the whole thing with more seaweed to let it bake—is a great New England tradition but a heck of a lot of work. You can create a similar culinary experience on a backyard grill by placing the ingredients in foil packets. Of course, the experience isn't the same, but the results are just as delicious. 10 of 19 Charles Islander / E+ / Getty Images A ubiquitous side dish on any barbecue buffet table, coleslaw is classically made with hearty green cabbage and a creamy dressing. When eaten alongside grilled meats, it seems as if it were made for summertime cookouts. You can add color to your basic slaw by including red cabbage, shredded carrot, and fresh herbs, or make coleslaw with a twist. If you're not a fan of mayo, then adding cream instead may be more your style, or a Carolina slaw that uses a vinegar base. For something a bit different, give Asian coleslaw , Serbian coleslaw , or Dutch Koolsla a try. 11 of 19 The Spruce Is it really a BBQ without potato salad? There are many people who would say "absolutely not." But that doesn't mean it has to be the same recipe every time. From an American classic with mayo to a loaded baked potato salad to a roasted potato salad , there are many different ways to make this fan-favorite side dish. Even a Chinese potato salad or Greek potato salad would be welcome alongside a traditional burger or dog. You can also create a recipe using grilled or sweet potatoes. 12 of 19 The Spruce Eats / Emily Hawkes It's a real shame that so many BBQ parties completely ignore all the great summer vegetables that are in season. Let's change that! At your next cookout, serve a seasonal summer salad taking advantage of the fresh produce at the market—or in your garden—adding some crunch and color to your BBQ. Try a tasty tomato salad , corn tomato basil salad , or a marinated green bean salad . Or bring some complex flavors to everyone's (paper) plate with a Polish cucumber salad , Spanish summer salad , or Thai cucumber salad . Continue to 13 of 19 below 13 of 19 The Spruce / Kristina Vanni Along with tomatoes, sweet corn makes its own convincing argument for eating locally. Truly fresh, local sweet corn knocks the socks off corn that's traveled to get to you. Simple corn on the cob is a classic BBQ party food, and for a classic corn on the cob recipe, simply shuck it, drop the ears into unsalted boiling water, cook for 1 minute, cover, and take off the heat. The corn will keep warm without overcooking. When ready to serve, remove from the water, pat dry with a clean kitchen towel, and pile onto a platter. Accompany with plenty of butter and salt. But there are other ways to cook corn on the cob besides boiling, including roasting corn over a gas burner, slowing cooking corn in your smoker, and steaming on the stovetop. Of course, there's no reason not to try something new, even with corn on the cob. Grilled corn with garlic soy glaze will be delicious alongside any grilled meat or fish, and a nice change from butter and salt. If you're willing to remove the corn from the cob , you expand your options in some delicious directions such as corn fritters and corn relish. 14 of 19 The Spruce / Stephanie Goldfinger Need something besides coleslaw, potato salad, or another kind of salad? A great go-to side dish can be simple grilled vegetables . Brush them with oil, put them on the grill, flip until they're browned and tender, and sprinkle with salt. But we can't forget about good ol' baked beans. Whether Boston baked beans, vegetarian baked beans , maple syrup baked beans, or sweet and spicy bourbon baked beans , when homemade, they are sure to be a hit at your cookout. And if you're a fan of sauerkraut, try making your own . 15 of 19 The Spruce / Cara Cormack Giant bags of potato chips and bowls of peanuts are the standard fare for BBQ parties, but homemade snacks are a step up from store-bought and add a special touch whether you're a guest or the host. Try your hand at homemade potato chips , homemade pretzels , honey roasted peanuts , or even sweet potato chips . If you'd like to serve something a with a little more heft, nachos are always a hit at any party. 16 of 19 The Spruce / Diana Chistruga Whether store-bought or homemade, all of those chips and pretzels are even better with a dip or salsa to dunk into—many of which can also double as sauces and spreads for the main course. Seven-layer dip is always a favorite, as is fresh guacamole . Perfect for summer (especially if you have a bounty of basil in the garden), homemade pesto is delicious as both a dip and a sauce. For a little Middle Eastern flair, add a baba gannouj or grilled eggplant dip to the menu, and for something different how about a jalapeno popper dip—a deconstructed version of the popular restaurant appetizer. Tzatziki , the Greek cucumber yogurt dip, is light and refreshing on a hot summer day, and perfect with potato chips. Salsas are made for BBQ parties. They work as an appetizer, as a condiment, and even as a salad when chunky. You can always buy them, of course, but homemade versions are so easy and fresh. Try avocado corn salsa , mango peach salsa , pineapple salsa, or salsa verde. Continue to 17 of 19 below 17 of 19 The Spruce / Julia Hartbeck When planning your summer cookout, having plenty of soft drinks on hand is always a good idea. But it's also nice to offer some other non-alcoholic beverages, such as a delicious iced tea or homemade lemonade . (You can let people combine the lemonade and iced tea to make their own Arnold Palmers .) Surprise your guests with green lemonade , which has a bit of kiwi for color and sweetness, or a mint lassis made with plain yogurt and fresh mint; both are amazingly refreshing. Cold beer is always welcome on a summer day, but if it's hot out, be sure to have plenty of water on hand and encourage your guests to partake. Flavorful beverages can delight and make excellent use of the fresh produce available in summer, bringing flavor and sweetness. Add a fruity note to some summer classics with a cherry gin and tonic . Very refreshing is a cucumber martini , which can be quite powerful so be sure to encourage your guests to try it on the rocks if it's hot out. Sangria is always fun at a party and can be made with a variety of fruits and flavors, such as raspberry lemonade sangria . For something different, serve a Pimm's cup , the classic British summer refresher, or a Tinto de Verano , literally "red wine of summer," a simple mix of lemon-lime soda and red wine. It goes down like lemonade so watch yourself! Summer is also the perfect time for a frozen drink, including Chi-Chis and Daiquiris, as well as red, white, and blue cocktails for all of the patriotic holidays of the season. No matter what kind of BBQ party you throw, be sure to provide way more ice than you think you could ever use. 18 of 19 The Spruce Dessert is the perfect thing to assign guests when they ask what to bring, but an easy BBQ party dessert is grilled fruit served with ice cream. If you're feeling ambitious, you can make the ice cream yourself! A homemade pie is another great summer treat and a great way to enjoy the season's fruit. Whether you buy the crust or make your own , a freshly baked fruit pie or two—from blueberry pie to peach pie to strawberry pie to sweet cherry pie—will definitely grab your guests' attention. Another big hit is these recipes for 19 decadent cream cheese desserts which are popular for big gatherings. If your cookout celebrates an American holiday, try a red, white, and blue dessert for a memorable highlight to your July 4 BBQ. 19 of 19 Paper Boat Creative / Getty If you are feeling a bit overwhelmed by all of the barbecue choices, picking a themed menu can do the planning for you, or just provide a jumping-off point for your own creation. Santa Maria BBQ is a California tradition involving tri-tip steak, beans, salsa fresca , green salad, and garlic bread while a Texas barbecue involves smoked brisket, ribs, beans, and plenty of iced tea. A Thai BBQ gives you both sweet and spicy all at once. If you are feeling ambitious, South American grilling includes Patagonia-style tenderloin and whole animal roasting, cooking whole pigs or lambs, is a delicious tradition in many cultures.
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Learn about The Spruce Eats' [Editorial Process](https://www.thespruceeats.com/about-us-4776236#toc-editorial-guidelines) Updated on 09/21/19 Close - 01 of 19 ## [Planning Your Cookout](https://www.thespruceeats.com/bbq-basics-4162659) ![Freshly grilled hamburgers at a fun backyard barbecue party](https://www.thespruceeats.com/thmb/gPivQcd2EOpuFZlK13U7IQz0eG8=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/GettyImages-699179068-5bf235a546e0fb005148897b.jpg) Anchiy / Getty Images The BBQ is a great American tradition, where food is cooked outside, shared, and eaten in a most casual of fashions, whether a gathering in a backyard, a park, the beach—even a parking lot or a rooftop. Hot dogs and hamburgers may first come to mind, but there are so many other ingredients that are [great on the grill](https://www.thespruceeats.com/how-to-grill-331526) and served to a crowd. From steaks to pork to shellfish—along with plenty of traditional side dishes—you have plenty to choose from for a [successful cookout](https://www.thespruceeats.com/bbq-basics-4162659) that will please friends and family. - 02 of 19 ## [Steaks](https://www.thespruceeats.com/how-to-grill-perfect-steak-2216489) ![Grilled steaks at a backyard barbecue]() ![Grilled steaks at a backyard barbecue](https://www.thespruceeats.com/thmb/FPf7t2pR5MyLPBVWjXYe5DtQDfg=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/Steaks-on-Grill-5855ab4a3df78ce2c3a7cd87.jpg) The Spruce / Molly Watson Because of their hefty price tag, steaks are not at every BBQ party, but people sure do get excited when they see cuts of beef sizzling on the grill. Before you can think about how to grill the steak, however, you need to be sure to buy the [right type](https://www.thespruceeats.com/what-is-the-best-steak-995236) and [best cut of meat](https://www.thespruceeats.com/steak-grades-and-cuts-331671). Then you need to [treat them right](https://www.thespruceeats.com/how-to-grill-perfect-steak-2216489): Bring steaks to room temperature, give them a generous sprinkling of salt on both sides, set them on a hot grill, and once done, let them rest for at least 10 minutes for the juices to settle. - 03 of 19 ## [Burgers](https://www.thespruceeats.com/tips-for-perfect-burgers-2216491) ![Fresh burgers on the grill]() ![Fresh burgers on the grill](https://www.thespruceeats.com/thmb/YZJwyARPyAR3T_gzEr_Mo_p5grU=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/Burgers-on-Grill-585751915f9b586e029dc4a1.jpg) Maria Kallin / Getty Images When cooking burgers on the grill, the golden rule is to leave them alone. Don't flip them over and over, and definitely don't squash them with the spatula—when you press down on the meat, you're pressing out the juiciness. If you follow a [few tips when grilling](https://www.thespruceeats.com/tips-for-perfect-burgers-2216491), you will end up with the perfect burger. Another tip is to ask your butcher to grind your meat (or do it [yourself](https://www.thespruceeats.com/how-to-grind-your-own-meat-995307)) for the freshest patty ever. Once you have the method down, you can apply it to any burger recipe, including vegetarian [black bean burgers](https://www.thespruceeats.com/easy-vegan-black-bean-veggie-burgers-3377008) and [mushroom veggie burgers](https://www.thespruceeats.com/vegan-mushroom-bean-burger-recipe-3378623). - 04 of 19 ## [Pork](https://www.thespruceeats.com/grilled-bacon-wrapped-pork-tenderloin-335663) ![Spicy glazed ribs make for messy dinner]() ![Spicy glazed ribs make for messy dinner](https://www.thespruceeats.com/thmb/QNVuWcqDAA8_CFy0dXP_Nvqt8kg=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/stickyribs-56a5b2333df78cf7728972a4.jpg) The Spruce / Molly Watson Real BBQ is a regional thing. What flies in North Carolina (some form of pork) won't look even remotely familiar in Texas, where beef brisket is usually slow-cooking on the grill. Whether you choose to cook tough [cuts of pork](https://www.thespruceeats.com/complete-guide-to-pork-cuts-4067791), such as [shoulder](https://www.thespruceeats.com/all-about-pork-shoulder-2216902), over low heat for a long time rendering it supremely tender, or tender cuts—such as [chops](https://www.thespruceeats.com/grilled-bacon-wrapped-pork-tenderloin-335663)—quickly over higher heat, you'll impress your BBQ party guests with your versatility. Continue to 5 of 19 below - 05 of 19 ## [Hot Dogs and Sausages](https://www.thespruceeats.com/unique-hot-dog-toppings-4164312) ![Grilling andouille, chorizo, and kielbasa sausages]() ![Grilling andouille, chorizo, and kielbasa sausages](https://www.thespruceeats.com/thmb/msMkumzDGd550nq4z0Hn5DbpoLY=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/grilling-sausages-56a5b3303df78cf77289758e.jpg) The Spruce / Molly Watson [Hot dogs](https://www.thespruceeats.com/unique-hot-dog-toppings-4164312) are always a favorite at BBQ parties, but after the first few cookouts of the season, they can get a bit tiresome. For a change of pace, pop bratwurst on the grill, set up a condiment station, and a basket of buns, and call your work over. When you grill sausages, knowing what [type of sausage](https://www.thespruceeats.com/types-of-sausage-4064593) you're using is a must so you know whether to cook them through or just heat them up. Fresh sausages need to be cooked through (they are raw meat), while cured or smoked sausages can usually just be heated up. If you choose to throw a few dogs on the grill but would like to add a little twist, offer some [unusual topping combinations](https://www.thespruceeats.com/unique-hot-dog-toppings-4164312) at the condiment station, such as salsa and cilantro, bacon, lettuce, and tomato, and blue cheese and hot sauce. - 06 of 19 ## [Chicken](https://www.thespruceeats.com/top-grilled-chicken-recipes-334121) ![Grilled Cinnamon Chicken]() ![Grilled Cinnamon Chicken](https://www.thespruceeats.com/thmb/xDpL2xKwpr7cGwS_KSulmHzciy8=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/GrilledCinnamonChicken-5af441c80e23d90037416b78.jpg) Trudy Fletcher/EyeEm/Getty Images Chicken is usually a safe bet when it comes to feeding a crowd, but too often [grilled chicken](https://www.thespruceeats.com/top-grilled-chicken-recipes-334121) gets overcooked (for fear of serving it uncooked) and dry. Whether you're cooking chicken parts, the whole bird, with skin and bones or without, there's no reason for this popular cookout dish to be anything but juicy and tender—as long as you follow a few tips (these are mainly for chicken on the bone). First and foremost, generously salt the chicken as much as a day or two ahead of time (the salt helps the meat hold onto its own natural juices as it cooks). Before cooking, always preheat the grill, getting it nice and hot. (If you are using an indirect cooking method, make sure to leave one part of the grill unheated, creating a cooler area to cook the chicken.) [Sear your chicken](https://www.thespruceeats.com/searing-meat-on-the-grill-334968) first to get a nice outer crust, then turn it once, and wait until the meat firms up before you test it for doneness. Remove the chicken from the grill before it gets rock-hard, cover it, and let it rest off the heat for 15 to 20 minutes before serving so the juices can settle back in. If you are grilling boneless chicken, marinate several hours ahead of time and grill for about 6 minutes a side. - 07 of 19 ## [Kebabs](https://www.thespruceeats.com/doner-kebab-recipe-4171703) ![Kebab meat skewers]() ![Kebab meat skewers](https://www.thespruceeats.com/thmb/TEPIG4wjvuHL8pTPWrpFHrOCfuk=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/Kebabmeatskewers-GettyImages-641915336-5921ab925f9b58f4c0601100.jpg) Ekaterina Smirnova / Getty Images Kebabs provide a great way to feed a crowd with minimal fuss (especially if you have some small hands around that will help thread the skewers). You can [make kebabs](https://www.thespruceeats.com/doner-kebab-recipe-4171703) to please any type of eater—even vegetarian. Alternate chunks of marinated meat or fish with vegetables such as onion, bell pepper, and whole button mushrooms. Just be sure not to crowd each skewer so the food can cook fully and evenly. Because these items cook at different temperatures, savvy chefs cook meat on one [skewer](https://www.thespruceeats.com/shish-kebab-sticks-2355648) and individual vegetables each on their own skewers. When they are all done, slide ingredients onto a large platter and let your guests help themselves. - 08 of 19 ## [Fish](https://www.thespruceeats.com/seafood-basics-4162172) ![Salmon cooked up on the grill]() ![Salmon cooked up on the grill](https://www.thespruceeats.com/thmb/yD1r_7hqO4CB0chEpXW9TrJsg94=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/salmon-on-grill-56a5b44d5f9b58b7d0de0ba8.jpg) Lew Robertson, Brand X Pictures / Getty Images Something about live fire and fresh fish is magical. While a whole side of [salmon on the grill](https://www.thespruceeats.com/canned-salmon-recipes-5215950) is a visually stunning delight and easy to cook (just put it skin-down, cover the grill, and remove when cooked—there is absolutely no need to flip it!), it's just as easy to toss a few whole sardines or a few pieces of meaty fish on a grill, or use a fish basket to cook more delicate filets. When choosing a fish to grill, select a firm, fleshy fish such as halibut, ahi tuna, salmon, wahoo, grouper, and trout. You will want to oil the grill grates beforehand and keep an eye on the fish to make sure you don't overcook it. Continue to 9 of 19 below - 09 of 19 ## [Shellfish](https://www.verywellhealth.com/shellfish-allergy-diet-foods-to-avoid-1324478) ![Fresh mussels fresh from the Grill]() ![Fresh mussels fresh from the Grill](https://www.thespruceeats.com/thmb/eBrvJP5D-sEu7LV50-Ww63fEAIs=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/Grilled-Mussels-57f58c4d3df78c690f4e7452.jpg) Susanna Blavarg / Getty Images You may not think of [grilling shellfish](https://www.verywellhealth.com/shellfish-allergy-diet-foods-to-avoid-1324478), but this cooking method is actually ideal for this type of seafood. Their shells protect their sweet insides from the heat, the fire adds flavor, and cooking them outside minimizes the mess. All told, there are no reasons not to grill shellfish. [Mussels](https://www.thespruceeats.com/grilled-mussels-4099872), clams, [oysters](https://www.thespruceeats.com/angels-on-horseback-bacon-wrapped-oysters-1300686), lobster, and shrimp grill up beautifully and retain a wonderful smokey flavor. The traditional clambake—building a fire, heating stones, laying in seaweed, layering shellfish with potatoes, sausages, and corn, and topping the whole thing with more seaweed to let it bake—is a great New England tradition but a heck of a lot of work. You can create a similar culinary experience on a backyard grill by placing the ingredients in foil packets. Of course, the experience isn't the same, but the results are just as delicious. - 10 of 19 ## [Coleslaw](https://www.thespruceeats.com/top-coleslaw-recipes-333548) ![Coleslaw Side Salad]() ![Coleslaw Side Salad](https://www.thespruceeats.com/thmb/-ycqeLsL2j3NUnqVA2FsADTw7LA=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/coleslaw-183409148-56a8c5d95f9b58b7d0f4f9a2.jpg) Charles Islander / E+ / Getty Images A ubiquitous side dish on any barbecue buffet table, coleslaw is classically made with hearty green cabbage and a creamy dressing. When eaten alongside grilled meats, it seems as if it were made for summertime cookouts. You can add color to your [basic slaw](https://www.thespruceeats.com/simple-coleslaw-recipe-335423) by including red cabbage, shredded carrot, and fresh herbs, or make coleslaw with a twist. If you're not a fan of mayo, then adding cream instead may be more your style, or a [Carolina slaw](https://www.thespruceeats.com/carolina-slaw-3053928) that uses a vinegar base. For something a bit different, give [Asian coleslaw](https://www.thespruceeats.com/asian-coleslaw-with-rice-vinegar-dressing-695071), [Serbian coleslaw](https://www.thespruceeats.com/serbian-coleslaw-recipe-1137344), or [Dutch Koolsla](https://www.thespruceeats.com/simple-coleslaw-recipe-335423) a try. - 11 of 19 ## [Potato Salad](https://www.thespruceeats.com/top-potato-salad-recipes-4158518) ![Basic potato salad with mayo]() ![Basic potato salad with mayo](https://www.thespruceeats.com/thmb/xcRHuNLp3hoA_a4imBP_AxAwmqE=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/basic-potato-salad-with-mayonnaise-dressing-3059753-hero-01-5c290e8946e0fb0001ae82f2.jpg) The Spruce Is it really a BBQ without potato salad? There are many people who would say "absolutely not." But that doesn't mean it has to be the same recipe every time. From an [American classic](https://www.thespruceeats.com/basic-potato-salad-with-mayonnaise-dressing-3059753) with mayo to a loaded baked potato salad to a [roasted potato salad](https://www.thespruceeats.com/roasted-potato-salad-3059734), there are many different ways to make this fan-favorite side dish. Even a Chinese potato salad or [Greek potato salad](https://www.thespruceeats.com/patatosalata-potato-salad-1705763) would be welcome alongside a traditional burger or dog. You can also create a recipe using grilled or sweet potatoes. - 12 of 19 ## [Salad](https://www.thespruceeats.com/salads-4162740) ![Avocado, tomato, and mozzarella salad recipe]() ![Avocado, tomato, and mozzarella salad recipe](https://www.thespruceeats.com/thmb/UzphignSB2e3JD72-wMk2ThQTAE=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/avocado-tomato-and-mozzarella-salad-recipe-3378346-hero-01-f0498ce87d064c77bc76ebe563dde7fa.jpg) The Spruce Eats / Emily Hawkes It's a real shame that so many BBQ parties completely ignore all the great summer vegetables that are in season. Let's change that! At your next cookout, serve a seasonal summer salad taking advantage of the fresh produce at the market—or in your garden—adding some crunch and color to your BBQ. Try a [tasty tomato salad](https://www.thespruceeats.com/avocado-tomato-and-mozzarella-salad-recipe-3378346), [corn tomato basil salad](https://www.thespruceeats.com/corn-tomato-basil-salad-2217576), or a [marinated green bean salad](https://www.thespruceeats.com/marinated-green-bean-salad-2217584). Or bring some complex flavors to everyone's (paper) plate with a [Polish cucumber salad](https://www.thespruceeats.com/cucumbers-in-sour-cream-recipe-polish-1137518), [Spanish summer salad](https://www.thespruceeats.com/spain-portugal-side-dishes-4162560), or [Thai cucumber salad](https://www.thespruceeats.com/quick-thai-cucumber-salad-3217670). Continue to 13 of 19 below - 13 of 19 ## [Corn](https://www.thespruceeats.com/sweet-corn-fritters-recipe-102118) ![Roasted Corn on the Cob]() ![Roasted Corn on the Cob](https://www.thespruceeats.com/thmb/wCLUStOxTIXzeBrPCvNZ1dASx-I=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/roasted-corn-on-the-cob-2138216-hero-01-12a755dc56074b4fa27184bfafc3c077.jpg) The Spruce / Kristina Vanni Along with tomatoes, [sweet corn](https://www.thespruceeats.com/sweet-corn-fritters-recipe-102118) makes its own convincing argument for eating locally. Truly fresh, local sweet corn knocks the socks off corn that's traveled to get to you. Simple corn on the cob is a classic BBQ party food, and for a classic corn on the cob recipe, simply shuck it, drop the ears into unsalted boiling water, cook for 1 minute, cover, and take off the heat. The corn will keep warm without overcooking. When ready to serve, remove from the water, pat dry with a clean kitchen towel, and pile onto a platter. Accompany with plenty of butter and salt. But there are other ways to cook corn on the cob besides boiling, including [roasting corn](https://www.thespruceeats.com/roasted-corn-on-the-cob-2138216) over a gas burner, slowing cooking corn in your smoker, and steaming on the stovetop. Of course, there's no reason not to try something new, even with corn on the cob. [Grilled corn with garlic soy glaze](https://www.thespruceeats.com/grilled-corn-cob-garlic-soy-glaze-recipe-101936) will be delicious alongside any grilled meat or fish, and a nice change from butter and salt. If you're willing to [remove the corn from the cob](https://www.thespruceeats.com/how-to-cut-corn-from-cobs-3034276), you expand your options in some delicious directions such as corn fritters and corn relish. - 14 of 19 ## [Other Side Dishes](https://www.thespruceeats.com/top-side-dish-recipes-336133) ![Vegetarian Boston Baked Beans With Molasses]() ![Vegetarian Boston Baked Beans With Molasses](https://www.thespruceeats.com/thmb/Q4xriWFVnI8jCxgyg6kQZd2XTzs=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/vegetarian-boston-baked-beans-with-molasses-3377176-hero-01-84d766f062ec4f2f99d657b6ee894e3c.JPG) The Spruce / Stephanie Goldfinger Need something besides coleslaw, potato salad, or another kind of salad? A great [go-to side dish](https://www.thespruceeats.com/top-side-dish-recipes-336133) can be simple [grilled vegetables](https://www.thespruceeats.com/how-to-grill-vegetables-996177). Brush them with oil, put them on the grill, flip until they're browned and tender, and sprinkle with salt. But we can't forget about good ol' baked beans. Whether Boston baked beans, [vegetarian baked beans](https://www.thespruceeats.com/vegetarian-boston-baked-beans-with-molasses-3377176), maple syrup baked beans, or [sweet and spicy bourbon baked beans](https://www.thespruceeats.com/homemade-baked-beans-2217291), when homemade, they are sure to be a hit at your cookout. And if you're a fan of sauerkraut, try [making your own](https://www.thespruceeats.com/homemade-german-sauerkraut-1447249). - 15 of 19 ## [Appetizers](https://www.thespruceeats.com/summer-appetizers-4162311) ![Brezel soft pretzel recipe]() ![Brezel soft pretzel recipe](https://www.thespruceeats.com/thmb/IKppR4sOkUZKwff-5tmXgpK6W-Q=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/brezel-the-soft-pretzels-with-old-world-taste-1446685-hero-01-f4aace4d0ff642aeb1db96c65ac68314.jpg) The Spruce / Cara Cormack Giant bags of potato chips and bowls of peanuts are the [standard fare](https://www.thespruceeats.com/best-bbq-appetizers-4693011) for BBQ parties, but homemade snacks are a step up from store-bought and add a special touch whether you're a guest or the host. Try your hand at [homemade potato chips](https://www.thespruceeats.com/how-to-make-homemade-potato-chips-2217401), [homemade pretzels](https://www.thespruceeats.com/brezel-the-soft-pretzels-with-old-world-taste-1446685), [honey roasted peanuts](https://www.thespruceeats.com/honey-roasted-peanuts-521170), or even [sweet potato chips](https://www.thespruceeats.com/sweet-potato-chips-2217396). If you'd like to serve something a with a little more heft, [nachos](https://www.thespruceeats.com/nachos-with-toppings-2342724) are always a hit at any party. - 16 of 19 ## [Dips and Salsas](https://www.thespruceeats.com/party-dips-for-any-occasion-4160833) ![Simple guacamole recipe]() ![Simple guacamole recipe](https://www.thespruceeats.com/thmb/FfE9JJ8aPcgi0FHPNXxkwDooapo=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/simple-guacamole-recipe-2342710-hero-01-0abcdd8e923c41788d0c38230cd7d86e.jpg) The Spruce / Diana Chistruga Whether store-bought or homemade, all of those chips and pretzels are even better with a dip or salsa to dunk into—many of which can also double as sauces and spreads for the main course. [Seven-layer dip](https://www.thespruceeats.com/quick-7-layer-dip-recipe-3378559) is always a favorite, as is fresh [guacamole](https://www.thespruceeats.com/simple-guacamole-recipe-2342710). Perfect for summer (especially if you have a bounty of basil in the garden), [homemade pesto](https://www.thespruceeats.com/homemade-pesto-2217591) is delicious as both a dip and a sauce. For a little Middle Eastern flair, add a baba gannouj or [grilled eggplant dip](https://www.thespruceeats.com/whole-grilled-eggplant-2216259) to the menu, and for something different how about a jalapeno popper dip—a deconstructed version of the popular restaurant appetizer. [Tzatziki](https://www.thespruceeats.com/tzatziki-cucumber-yogurt-dip-1705394), the Greek cucumber yogurt dip, is light and refreshing on a hot summer day, and perfect with potato chips. Salsas are made for BBQ parties. They work as an appetizer, as a condiment, and even as a salad when chunky. You can always buy them, of course, but homemade versions are so easy and fresh. Try [avocado corn salsa](https://www.thespruceeats.com/southwest-black-bean-and-corn-salad-3377848), [mango peach salsa](https://www.thespruceeats.com/black-bean-and-mango-salad-recipe-3378314), pineapple salsa, or salsa verde. Continue to 17 of 19 below - 17 of 19 ## [Beverages and Cocktails](https://www.thespruceeats.com/summer-drinks-cocktails-4162308) ![Tinto de verano recipe]() ![Tinto de verano recipe](https://www.thespruceeats.com/thmb/3IQn7AnFA3WwCyG5HinXZQmtqO8=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/tinto-de-verano-spanish-wine-cocktail-recipe-3083126-hero-01-8ca0c89279d84164b763d5067154903f.jpg) The Spruce / Julia Hartbeck When planning your summer cookout, having plenty of soft drinks on hand is always a good idea. But it's also nice to offer some other non-alcoholic beverages, such as a delicious [iced tea](https://www.thespruceeats.com/iced-tea-cocktail-recipes-4151182) or [homemade lemonade](https://www.thespruceeats.com/easy-lemonade-recipe-2097136). (You can let people combine the lemonade and iced tea to make their own [Arnold Palmers](https://www.thespruceeats.com/arnold-palmer-mocktail-recipe-760357).) Surprise your guests with [green lemonade](https://www.thespruceeats.com/green-lemonade-recipe-760345), which has a bit of kiwi for color and sweetness, or a [mint lassis](https://www.thespruceeats.com/mint-lassi-2216233) made with plain yogurt and fresh mint; both are amazingly refreshing. [Cold beer](https://www.thespruceeats.com/easy-shandy-recipe-758997) is always welcome on a summer day, but if it's hot out, be sure to have plenty of water on hand and encourage your guests to partake. Flavorful beverages can delight and make excellent use of the fresh produce available in summer, bringing flavor and sweetness. Add a fruity note to some summer classics with a [cherry gin and tonic](https://www.thespruceeats.com/cherry-gin-and-tonic-2216220). Very refreshing is a [cucumber martini](https://www.thespruceeats.com/cucumber-martinis-3967957), which can be quite powerful so be sure to encourage your guests to try it on the rocks if it's hot out. [Sangria](https://www.thespruceeats.com/summer-drinks-cocktails-4162308) is always fun at a party and can be made with a variety of fruits and flavors, such as [raspberry lemonade sangria](https://www.thespruceeats.com/raspberry-lemonade-sangria-recipe-3511271). For something different, serve a [Pimm's cup](https://www.thespruceeats.com/pimms-no-1-cup-recipe-759329), the classic British summer refresher, or a [Tinto de Verano](https://www.thespruceeats.com/tinto-de-verano-spanish-wine-cocktail-recipe-3083126), literally "red wine of summer," a simple mix of lemon-lime soda and red wine. It goes down like lemonade so watch yourself\! Summer is also the perfect time for a frozen drink, including Chi-Chis and Daiquiris, as well as [red, white, and blue cocktails](https://www.thespruceeats.com/patriotic-red-white-blue-cocktails-4142151) for all of the patriotic holidays of the season. No matter what kind of BBQ party you throw, be sure to provide way more ice than you think you could ever use. - 18 of 19 ## [Desserts](https://www.thespruceeats.com/summer-desserts-4162307) ![Grilled peaches.]() ![Grilled peaches.](https://www.thespruceeats.com/thmb/63iPV2Pj827zALcqX0mxhiFSgkM=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/how-to-grill-peaches-4068951-Final-5b9bfdc4c9e77c005094c9d4.jpg) The Spruce [Dessert](https://www.thespruceeats.com/crowd-pleasing-bbq-desserts-4773567) is the perfect thing to assign guests when they ask what to bring, but an easy BBQ party dessert is [grilled fruit](https://www.thespruceeats.com/top-grilled-fruit-recipes-334503) served with ice cream. If you're feeling ambitious, you can [make the ice cream](https://www.thespruceeats.com/making-homemade-ice-cream-1945774) yourself\! A homemade pie is another great summer treat and a great way to enjoy the season's fruit. Whether you buy the crust or [make your own](https://www.thespruceeats.com/tips-for-making-perfect-pie-crust-4057263), a freshly baked fruit pie or two—from blueberry pie to peach pie to strawberry pie to sweet cherry pie—will definitely grab your guests' attention. Another big hit is these recipes for [19 decadent cream cheese desserts](https://www.thespruceeats.com/decadent-cream-cheese-desserts-4687345) which are popular for big gatherings. If your cookout celebrates an American holiday, try a [red, white, and blue dessert](https://www.thespruceeats.com/july-4th-desserts-4162252) for a memorable highlight to your July 4 BBQ. - 19 of 19 ## Themed Menus ![The versatile charcoal grill means a fun backyard BBQ party]() ![The versatile charcoal grill means a fun backyard BBQ party](https://www.thespruceeats.com/thmb/7BqUnNc_FLZTRu7zsGvtiiS51hE=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/121164004-56a5b32d5f9b58b7d0de0728.jpg) Paper Boat Creative / Getty If you are feeling a bit overwhelmed by all of the barbecue choices, picking a themed menu can do the planning for you, or just provide a jumping-off point for your own creation. [Santa Maria BBQ](https://www.thespruceeats.com/bbq-tips-techniques-4162658) is a California tradition involving tri-tip steak, beans, salsa fresca, green salad, and garlic bread while a Texas barbecue involves smoked brisket, ribs, beans, and plenty of iced tea. A [Thai BBQ](https://www.thespruceeats.com/thai-grilled-shrimp-tom-yum-marinade-3217592) gives you both sweet and spicy all at once. If you are feeling ambitious, [South American grilling](https://www.thespruceeats.com/south-american-food-4162493) includes Patagonia-style tenderloin and whole animal roasting, cooking whole pigs or lambs, is a delicious tradition in many cultures. Explore More: - [Recipes By Region](https://www.thespruceeats.com/food-by-region-4162676) - [American Food](https://www.thespruceeats.com/american-4162675) - [BBQ Food](https://www.thespruceeats.com/bbq-4162660) - [BBQ Basics](https://www.thespruceeats.com/bbq-basics-4162659) [![Venison slices on cutting board]() ![Venison slices on cutting board](https://www.thespruceeats.com/thmb/MP0tkIxtGbhCo7LvF_0MhXUu8ZA=/300x225/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/venison-landscape_annotated-a237ef21bc75427d9414025a88140698.jpg) What Is Venison?](https://www.thespruceeats.com/venison-clean-healthy-meat-334328) [![Barbecue Ribs]() ![Barbecue Ribs](https://www.thespruceeats.com/thmb/hbaNxq41j_R48WzlSG5kaQxyJU8=/300x225/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/GettyImages-185110891-0aa5649827814e65b1dde997f19ac10a.jpg) The History of Barbecue](https://www.thespruceeats.com/history-of-barbecue-333603) [![Grilled Pineapple]() ![Grilled Pineapple](https://www.thespruceeats.com/thmb/oL5-145YZKAqPRubw4BHCTuKqr4=/300x225/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/GettyImages-923397038-5b19a0253418c6003667e2a9.jpg) 13 Foods You Didn't Know You Could Grill](https://www.thespruceeats.com/food-you-didn-t-know-you-could-grill-4165819) [![Grilling with lid up or down]() ![Grilling with lid up or down](https://www.thespruceeats.com/thmb/4Dib00Azh4lOnIXAzvYeD7XLSnc=/300x225/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/sb10064408c-001-58a64c8f5f9b58a3c9663e4c.jpg) Should You Grill With the Lid up or Down?](https://www.thespruceeats.com/lid-up-or-down-grilling-334980) [![Kalua pig cooking in an underground pit]() ![Kalua pig cooking in an underground pit](https://www.thespruceeats.com/thmb/5fZqkLtf0s37Ge_xYSLMTsAzxLQ=/300x225/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/GettyImages-503132393-5c92cbed46e0fb0001376e86.jpg) How to Cook a Pig in a Pit](https://www.thespruceeats.com/guide-to-pit-cooking-333601) [![easy grilled veal chops]() ![easy grilled veal chops](https://www.thespruceeats.com/thmb/QaCc0iNjSik86YtPMK1EqTCAZkI=/300x225/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/easy-grilled-veal-chops-333801-hero-01-0ffc22a166e041ab82819a91a0851aed.jpg) Easy Grilled Veal Chops Recipe 26 mins Ratings](https://www.thespruceeats.com/easy-grilled-veal-chops-333801) [![Gas Grill]() ![Gas Grill](https://www.thespruceeats.com/thmb/z091AIhCPcnnyy_d1wC3v5Ykp1o=/300x225/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/GettyImages-680882766-3480424d18c3453aa87ff5513c844dc3.jpg) Gas Grill Repair](https://www.thespruceeats.com/gas-grill-repair-331635) [![Baked burger and fries]() ![Baked burger and fries](https://www.thespruceeats.com/thmb/p0OEB7FyZSHJN1kfFXW-OaGIXCI=/300x225/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/burger-3047550_1920-90bf1e7a077844659b709ba505f820e5.jpg) Baked Barbecued Burgers 55 mins Ratings](https://www.thespruceeats.com/baked-barbecued-burgers-479162) [![Slow Grilled Beef Ribs]() ![Slow Grilled Beef Ribs](https://www.thespruceeats.com/thmb/5AUDObsSDqYTkmLgmyDIh9dvEzU=/300x225/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/slow-grilled-beef-ribs-335856-Hero-5b8c4b33c9e77c007bc64595.jpg) The 5 Types of Ribs](https://www.thespruceeats.com/the-5-types-of-ribs-pork-and-beef-4588541) [![Heavy Duty Spiral Brass Brush]() ![Heavy Duty Spiral Brass Brush](https://www.thespruceeats.com/thmb/oI5hhzIcP1rIle8DgR9dxMUo-50=/300x225/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/heavy_duty_spiral_brass_brush-589dc6db3df78c4758879a09.jpg) Choosing a Safe Grill Brush](https://www.thespruceeats.com/quality-grill-brushes-333585) [![Grilled Shrimp With Lemon recipe]() ![Grilled Shrimp With Lemon recipe](https://www.thespruceeats.com/thmb/ZTISKcaeel-63OSNEXoYUzs1VUw=/300x225/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/grilled-shrimp-with-lemon-butter-2216616_Step_6-5bc7af5c46e0fb00583ab6db.jpg) The Difference Between Barbecue, Grilling, and Smoking](https://www.thespruceeats.com/the-difference-between-barbecue-grilling-and-smoking-4586510) [![Smoked Prime Rib]() ![Smoked Prime Rib](https://www.thespruceeats.com/thmb/7cT2sbt23852SMNixdSp2JUs8Vc=/300x225/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/rib_roast_smoking_finished-589e76383df78c4758394cc6.JPG) How to Smoke Prime Rib](https://www.thespruceeats.com/how-to-smoke-prime-rib-335744) [![Grilled chicken Marsala]() ![Grilled chicken Marsala](https://www.thespruceeats.com/thmb/5wSyFWuURUp8HkwfegGvfrql0QY=/300x225/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/chickenmarsala-589de2165f9b58819c883593.jpg) Grilled Chicken Marsala 35 mins Ratings](https://www.thespruceeats.com/grilled-chicken-marsala-334169) [![Barbeque Pulled Pork Sandwich with BBQ Sauce and Fries]() ![Barbeque Pulled Pork Sandwich with BBQ Sauce and Fries](https://www.thespruceeats.com/thmb/0ThSBDYGWyWiHiJpcRp860O-ODQ=/300x225/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/SES-best-odds-pulled-pork-331617-60d08af6b6f74faf83ce0d6cf7450fe0.jpg) Best Odds Pulled Pork](https://www.thespruceeats.com/best-odds-pulled-pork-331617) [![Brined and Basted Rotisserie Lamb Roast]() ![Brined and Basted Rotisserie Lamb Roast](https://www.thespruceeats.com/thmb/dWPrSO_RxlmXGFJbLODs8vjQ-YU=/300x225/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/brinedandbastedlambroast-589e61375f9b58819c4394f5.JPG) Brined and Basted Rotisserie Lamb Roast 110 mins Ratings](https://www.thespruceeats.com/brined-basted-rotisserie-lamb-roast-3994067) [![Pulled Pork With Coleslaw]() ![Pulled Pork With Coleslaw](https://www.thespruceeats.com/thmb/vk2FR1VUPLJtt2tbNkV4jshDnJU=/300x225/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/pulled-pork-and-slaw-on-plate-18-56a8b9625f9b58b7d0f49e73.jpg) Slow Cooker Pulled Pork Barbecue Sandwiches 8 hrs Ratings](https://www.thespruceeats.com/slow-cooker-pulled-pork-barbecue-sandwiches-3059933) Follow us: - [Recipes](https://www.thespruceeats.com/by-course-4162151) - [Cocktails](https://www.thespruceeats.com/drinks-cocktails-4162708) - [By Region](https://www.thespruceeats.com/food-by-region-4162676) - [Ingredients](https://www.thespruceeats.com/by-ingredient-4162454) - [Occasions](https://www.thespruceeats.com/food-by-occasion-season-4162319) - [How-Tos](https://www.thespruceeats.com/cooking-school-4162206) - [What to Buy](https://www.thespruceeats.com/best-kitchen-products-4162152) - [About Us](https://www.thespruceeats.com/about-us-4776236) - [Advertise](https://www.people.inc/advertising) - [Terms of 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Myrecipes Dialog
Readable Markdown	- 01 of 19 Anchiy / Getty Images The BBQ is a great American tradition, where food is cooked outside, shared, and eaten in a most casual of fashions, whether a gathering in a backyard, a park, the beach—even a parking lot or a rooftop. Hot dogs and hamburgers may first come to mind, but there are so many other ingredients that are [great on the grill](https://www.thespruceeats.com/how-to-grill-331526) and served to a crowd. From steaks to pork to shellfish—along with plenty of traditional side dishes—you have plenty to choose from for a [successful cookout](https://www.thespruceeats.com/bbq-basics-4162659) that will please friends and family. - 02 of 19 The Spruce / Molly Watson Because of their hefty price tag, steaks are not at every BBQ party, but people sure do get excited when they see cuts of beef sizzling on the grill. Before you can think about how to grill the steak, however, you need to be sure to buy the [right type](https://www.thespruceeats.com/what-is-the-best-steak-995236) and [best cut of meat](https://www.thespruceeats.com/steak-grades-and-cuts-331671). Then you need to [treat them right](https://www.thespruceeats.com/how-to-grill-perfect-steak-2216489): Bring steaks to room temperature, give them a generous sprinkling of salt on both sides, set them on a hot grill, and once done, let them rest for at least 10 minutes for the juices to settle. - 03 of 19 Maria Kallin / Getty Images When cooking burgers on the grill, the golden rule is to leave them alone. Don't flip them over and over, and definitely don't squash them with the spatula—when you press down on the meat, you're pressing out the juiciness. If you follow a [few tips when grilling](https://www.thespruceeats.com/tips-for-perfect-burgers-2216491), you will end up with the perfect burger. Another tip is to ask your butcher to grind your meat (or do it [yourself](https://www.thespruceeats.com/how-to-grind-your-own-meat-995307)) for the freshest patty ever. Once you have the method down, you can apply it to any burger recipe, including vegetarian [black bean burgers](https://www.thespruceeats.com/easy-vegan-black-bean-veggie-burgers-3377008) and [mushroom veggie burgers](https://www.thespruceeats.com/vegan-mushroom-bean-burger-recipe-3378623). - 04 of 19 The Spruce / Molly Watson Real BBQ is a regional thing. What flies in North Carolina (some form of pork) won't look even remotely familiar in Texas, where beef brisket is usually slow-cooking on the grill. Whether you choose to cook tough [cuts of pork](https://www.thespruceeats.com/complete-guide-to-pork-cuts-4067791), such as [shoulder](https://www.thespruceeats.com/all-about-pork-shoulder-2216902), over low heat for a long time rendering it supremely tender, or tender cuts—such as [chops](https://www.thespruceeats.com/grilled-bacon-wrapped-pork-tenderloin-335663)—quickly over higher heat, you'll impress your BBQ party guests with your versatility. Continue to 5 of 19 below - 05 of 19 The Spruce / Molly Watson [Hot dogs](https://www.thespruceeats.com/unique-hot-dog-toppings-4164312) are always a favorite at BBQ parties, but after the first few cookouts of the season, they can get a bit tiresome. For a change of pace, pop bratwurst on the grill, set up a condiment station, and a basket of buns, and call your work over. When you grill sausages, knowing what [type of sausage](https://www.thespruceeats.com/types-of-sausage-4064593) you're using is a must so you know whether to cook them through or just heat them up. Fresh sausages need to be cooked through (they are raw meat), while cured or smoked sausages can usually just be heated up. If you choose to throw a few dogs on the grill but would like to add a little twist, offer some [unusual topping combinations](https://www.thespruceeats.com/unique-hot-dog-toppings-4164312) at the condiment station, such as salsa and cilantro, bacon, lettuce, and tomato, and blue cheese and hot sauce. - 06 of 19 Trudy Fletcher/EyeEm/Getty Images Chicken is usually a safe bet when it comes to feeding a crowd, but too often [grilled chicken](https://www.thespruceeats.com/top-grilled-chicken-recipes-334121) gets overcooked (for fear of serving it uncooked) and dry. Whether you're cooking chicken parts, the whole bird, with skin and bones or without, there's no reason for this popular cookout dish to be anything but juicy and tender—as long as you follow a few tips (these are mainly for chicken on the bone). First and foremost, generously salt the chicken as much as a day or two ahead of time (the salt helps the meat hold onto its own natural juices as it cooks). Before cooking, always preheat the grill, getting it nice and hot. (If you are using an indirect cooking method, make sure to leave one part of the grill unheated, creating a cooler area to cook the chicken.) [Sear your chicken](https://www.thespruceeats.com/searing-meat-on-the-grill-334968) first to get a nice outer crust, then turn it once, and wait until the meat firms up before you test it for doneness. Remove the chicken from the grill before it gets rock-hard, cover it, and let it rest off the heat for 15 to 20 minutes before serving so the juices can settle back in. If you are grilling boneless chicken, marinate several hours ahead of time and grill for about 6 minutes a side. - 07 of 19 Ekaterina Smirnova / Getty Images Kebabs provide a great way to feed a crowd with minimal fuss (especially if you have some small hands around that will help thread the skewers). You can [make kebabs](https://www.thespruceeats.com/doner-kebab-recipe-4171703) to please any type of eater—even vegetarian. Alternate chunks of marinated meat or fish with vegetables such as onion, bell pepper, and whole button mushrooms. Just be sure not to crowd each skewer so the food can cook fully and evenly. Because these items cook at different temperatures, savvy chefs cook meat on one [skewer](https://www.thespruceeats.com/shish-kebab-sticks-2355648) and individual vegetables each on their own skewers. When they are all done, slide ingredients onto a large platter and let your guests help themselves. - 08 of 19 Lew Robertson, Brand X Pictures / Getty Images Something about live fire and fresh fish is magical. While a whole side of [salmon on the grill](https://www.thespruceeats.com/canned-salmon-recipes-5215950) is a visually stunning delight and easy to cook (just put it skin-down, cover the grill, and remove when cooked—there is absolutely no need to flip it!), it's just as easy to toss a few whole sardines or a few pieces of meaty fish on a grill, or use a fish basket to cook more delicate filets. When choosing a fish to grill, select a firm, fleshy fish such as halibut, ahi tuna, salmon, wahoo, grouper, and trout. You will want to oil the grill grates beforehand and keep an eye on the fish to make sure you don't overcook it. Continue to 9 of 19 below - 09 of 19 Susanna Blavarg / Getty Images You may not think of [grilling shellfish](https://www.verywellhealth.com/shellfish-allergy-diet-foods-to-avoid-1324478), but this cooking method is actually ideal for this type of seafood. Their shells protect their sweet insides from the heat, the fire adds flavor, and cooking them outside minimizes the mess. All told, there are no reasons not to grill shellfish. [Mussels](https://www.thespruceeats.com/grilled-mussels-4099872), clams, [oysters](https://www.thespruceeats.com/angels-on-horseback-bacon-wrapped-oysters-1300686), lobster, and shrimp grill up beautifully and retain a wonderful smokey flavor. The traditional clambake—building a fire, heating stones, laying in seaweed, layering shellfish with potatoes, sausages, and corn, and topping the whole thing with more seaweed to let it bake—is a great New England tradition but a heck of a lot of work. You can create a similar culinary experience on a backyard grill by placing the ingredients in foil packets. Of course, the experience isn't the same, but the results are just as delicious. - 10 of 19 Charles Islander / E+ / Getty Images A ubiquitous side dish on any barbecue buffet table, coleslaw is classically made with hearty green cabbage and a creamy dressing. When eaten alongside grilled meats, it seems as if it were made for summertime cookouts. You can add color to your [basic slaw](https://www.thespruceeats.com/simple-coleslaw-recipe-335423) by including red cabbage, shredded carrot, and fresh herbs, or make coleslaw with a twist. If you're not a fan of mayo, then adding cream instead may be more your style, or a [Carolina slaw](https://www.thespruceeats.com/carolina-slaw-3053928) that uses a vinegar base. For something a bit different, give [Asian coleslaw](https://www.thespruceeats.com/asian-coleslaw-with-rice-vinegar-dressing-695071), [Serbian coleslaw](https://www.thespruceeats.com/serbian-coleslaw-recipe-1137344), or [Dutch Koolsla](https://www.thespruceeats.com/simple-coleslaw-recipe-335423) a try. - 11 of 19 The Spruce Is it really a BBQ without potato salad? There are many people who would say "absolutely not." But that doesn't mean it has to be the same recipe every time. From an [American classic](https://www.thespruceeats.com/basic-potato-salad-with-mayonnaise-dressing-3059753) with mayo to a loaded baked potato salad to a [roasted potato salad](https://www.thespruceeats.com/roasted-potato-salad-3059734), there are many different ways to make this fan-favorite side dish. Even a Chinese potato salad or [Greek potato salad](https://www.thespruceeats.com/patatosalata-potato-salad-1705763) would be welcome alongside a traditional burger or dog. You can also create a recipe using grilled or sweet potatoes. - 12 of 19 The Spruce Eats / Emily Hawkes It's a real shame that so many BBQ parties completely ignore all the great summer vegetables that are in season. Let's change that! At your next cookout, serve a seasonal summer salad taking advantage of the fresh produce at the market—or in your garden—adding some crunch and color to your BBQ. Try a [tasty tomato salad](https://www.thespruceeats.com/avocado-tomato-and-mozzarella-salad-recipe-3378346), [corn tomato basil salad](https://www.thespruceeats.com/corn-tomato-basil-salad-2217576), or a [marinated green bean salad](https://www.thespruceeats.com/marinated-green-bean-salad-2217584). Or bring some complex flavors to everyone's (paper) plate with a [Polish cucumber salad](https://www.thespruceeats.com/cucumbers-in-sour-cream-recipe-polish-1137518), [Spanish summer salad](https://www.thespruceeats.com/spain-portugal-side-dishes-4162560), or [Thai cucumber salad](https://www.thespruceeats.com/quick-thai-cucumber-salad-3217670). Continue to 13 of 19 below - 13 of 19 The Spruce / Kristina Vanni Along with tomatoes, [sweet corn](https://www.thespruceeats.com/sweet-corn-fritters-recipe-102118) makes its own convincing argument for eating locally. Truly fresh, local sweet corn knocks the socks off corn that's traveled to get to you. Simple corn on the cob is a classic BBQ party food, and for a classic corn on the cob recipe, simply shuck it, drop the ears into unsalted boiling water, cook for 1 minute, cover, and take off the heat. The corn will keep warm without overcooking. When ready to serve, remove from the water, pat dry with a clean kitchen towel, and pile onto a platter. Accompany with plenty of butter and salt. But there are other ways to cook corn on the cob besides boiling, including [roasting corn](https://www.thespruceeats.com/roasted-corn-on-the-cob-2138216) over a gas burner, slowing cooking corn in your smoker, and steaming on the stovetop. Of course, there's no reason not to try something new, even with corn on the cob. [Grilled corn with garlic soy glaze](https://www.thespruceeats.com/grilled-corn-cob-garlic-soy-glaze-recipe-101936) will be delicious alongside any grilled meat or fish, and a nice change from butter and salt. If you're willing to [remove the corn from the cob](https://www.thespruceeats.com/how-to-cut-corn-from-cobs-3034276), you expand your options in some delicious directions such as corn fritters and corn relish. - 14 of 19 The Spruce / Stephanie Goldfinger Need something besides coleslaw, potato salad, or another kind of salad? A great [go-to side dish](https://www.thespruceeats.com/top-side-dish-recipes-336133) can be simple [grilled vegetables](https://www.thespruceeats.com/how-to-grill-vegetables-996177). Brush them with oil, put them on the grill, flip until they're browned and tender, and sprinkle with salt. But we can't forget about good ol' baked beans. Whether Boston baked beans, [vegetarian baked beans](https://www.thespruceeats.com/vegetarian-boston-baked-beans-with-molasses-3377176), maple syrup baked beans, or [sweet and spicy bourbon baked beans](https://www.thespruceeats.com/homemade-baked-beans-2217291), when homemade, they are sure to be a hit at your cookout. And if you're a fan of sauerkraut, try [making your own](https://www.thespruceeats.com/homemade-german-sauerkraut-1447249). - 15 of 19 The Spruce / Cara Cormack Giant bags of potato chips and bowls of peanuts are the [standard fare](https://www.thespruceeats.com/best-bbq-appetizers-4693011) for BBQ parties, but homemade snacks are a step up from store-bought and add a special touch whether you're a guest or the host. Try your hand at [homemade potato chips](https://www.thespruceeats.com/how-to-make-homemade-potato-chips-2217401), [homemade pretzels](https://www.thespruceeats.com/brezel-the-soft-pretzels-with-old-world-taste-1446685), [honey roasted peanuts](https://www.thespruceeats.com/honey-roasted-peanuts-521170), or even [sweet potato chips](https://www.thespruceeats.com/sweet-potato-chips-2217396). If you'd like to serve something a with a little more heft, [nachos](https://www.thespruceeats.com/nachos-with-toppings-2342724) are always a hit at any party. - 16 of 19 The Spruce / Diana Chistruga Whether store-bought or homemade, all of those chips and pretzels are even better with a dip or salsa to dunk into—many of which can also double as sauces and spreads for the main course. [Seven-layer dip](https://www.thespruceeats.com/quick-7-layer-dip-recipe-3378559) is always a favorite, as is fresh [guacamole](https://www.thespruceeats.com/simple-guacamole-recipe-2342710). Perfect for summer (especially if you have a bounty of basil in the garden), [homemade pesto](https://www.thespruceeats.com/homemade-pesto-2217591) is delicious as both a dip and a sauce. For a little Middle Eastern flair, add a baba gannouj or [grilled eggplant dip](https://www.thespruceeats.com/whole-grilled-eggplant-2216259) to the menu, and for something different how about a jalapeno popper dip—a deconstructed version of the popular restaurant appetizer. [Tzatziki](https://www.thespruceeats.com/tzatziki-cucumber-yogurt-dip-1705394), the Greek cucumber yogurt dip, is light and refreshing on a hot summer day, and perfect with potato chips. Salsas are made for BBQ parties. They work as an appetizer, as a condiment, and even as a salad when chunky. You can always buy them, of course, but homemade versions are so easy and fresh. Try [avocado corn salsa](https://www.thespruceeats.com/southwest-black-bean-and-corn-salad-3377848), [mango peach salsa](https://www.thespruceeats.com/black-bean-and-mango-salad-recipe-3378314), pineapple salsa, or salsa verde. Continue to 17 of 19 below - 17 of 19 The Spruce / Julia Hartbeck When planning your summer cookout, having plenty of soft drinks on hand is always a good idea. But it's also nice to offer some other non-alcoholic beverages, such as a delicious [iced tea](https://www.thespruceeats.com/iced-tea-cocktail-recipes-4151182) or [homemade lemonade](https://www.thespruceeats.com/easy-lemonade-recipe-2097136). (You can let people combine the lemonade and iced tea to make their own [Arnold Palmers](https://www.thespruceeats.com/arnold-palmer-mocktail-recipe-760357).) Surprise your guests with [green lemonade](https://www.thespruceeats.com/green-lemonade-recipe-760345), which has a bit of kiwi for color and sweetness, or a [mint lassis](https://www.thespruceeats.com/mint-lassi-2216233) made with plain yogurt and fresh mint; both are amazingly refreshing. [Cold beer](https://www.thespruceeats.com/easy-shandy-recipe-758997) is always welcome on a summer day, but if it's hot out, be sure to have plenty of water on hand and encourage your guests to partake. Flavorful beverages can delight and make excellent use of the fresh produce available in summer, bringing flavor and sweetness. Add a fruity note to some summer classics with a [cherry gin and tonic](https://www.thespruceeats.com/cherry-gin-and-tonic-2216220). Very refreshing is a [cucumber martini](https://www.thespruceeats.com/cucumber-martinis-3967957), which can be quite powerful so be sure to encourage your guests to try it on the rocks if it's hot out. [Sangria](https://www.thespruceeats.com/summer-drinks-cocktails-4162308) is always fun at a party and can be made with a variety of fruits and flavors, such as [raspberry lemonade sangria](https://www.thespruceeats.com/raspberry-lemonade-sangria-recipe-3511271). For something different, serve a [Pimm's cup](https://www.thespruceeats.com/pimms-no-1-cup-recipe-759329), the classic British summer refresher, or a [Tinto de Verano](https://www.thespruceeats.com/tinto-de-verano-spanish-wine-cocktail-recipe-3083126), literally "red wine of summer," a simple mix of lemon-lime soda and red wine. It goes down like lemonade so watch yourself\! Summer is also the perfect time for a frozen drink, including Chi-Chis and Daiquiris, as well as [red, white, and blue cocktails](https://www.thespruceeats.com/patriotic-red-white-blue-cocktails-4142151) for all of the patriotic holidays of the season. No matter what kind of BBQ party you throw, be sure to provide way more ice than you think you could ever use. - 18 of 19 The Spruce [Dessert](https://www.thespruceeats.com/crowd-pleasing-bbq-desserts-4773567) is the perfect thing to assign guests when they ask what to bring, but an easy BBQ party dessert is [grilled fruit](https://www.thespruceeats.com/top-grilled-fruit-recipes-334503) served with ice cream. If you're feeling ambitious, you can [make the ice cream](https://www.thespruceeats.com/making-homemade-ice-cream-1945774) yourself\! A homemade pie is another great summer treat and a great way to enjoy the season's fruit. Whether you buy the crust or [make your own](https://www.thespruceeats.com/tips-for-making-perfect-pie-crust-4057263), a freshly baked fruit pie or two—from blueberry pie to peach pie to strawberry pie to sweet cherry pie—will definitely grab your guests' attention. Another big hit is these recipes for [19 decadent cream cheese desserts](https://www.thespruceeats.com/decadent-cream-cheese-desserts-4687345) which are popular for big gatherings. If your cookout celebrates an American holiday, try a [red, white, and blue dessert](https://www.thespruceeats.com/july-4th-desserts-4162252) for a memorable highlight to your July 4 BBQ. - 19 of 19 Paper Boat Creative / Getty If you are feeling a bit overwhelmed by all of the barbecue choices, picking a themed menu can do the planning for you, or just provide a jumping-off point for your own creation. [Santa Maria BBQ](https://www.thespruceeats.com/bbq-tips-techniques-4162658) is a California tradition involving tri-tip steak, beans, salsa fresca, green salad, and garlic bread while a Texas barbecue involves smoked brisket, ribs, beans, and plenty of iced tea. A [Thai BBQ](https://www.thespruceeats.com/thai-grilled-shrimp-tom-yum-marinade-3217592) gives you both sweet and spicy all at once. If you are feeling ambitious, [South American grilling](https://www.thespruceeats.com/south-american-food-4162493) includes Patagonia-style tenderloin and whole animal roasting, cooking whole pigs or lambs, is a delicious tradition in many cultures.
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