Hosting a backyard get-together? These Memorial Day cookout recipes for a crowd are designed to be easy, festive, and totally doable—even if you’re feeding a lot of people.
Set everything out buffet-style with a large serving tray and some flag toothpicks so even the simplest foods look party-ready.
1. Backyard BBQ Pulled Pork Sliders

These sliders are a crowd-pleaser because they’re easy to grab, easy to serve, and easy to make ahead.
They’re perfect for a buffet table where people can build their own with extra sauce and slaw.
Ingredients
- Pork shoulder (5 pounds)
- BBQ seasoning rub (¼ cup)
- BBQ sauce (2 cups)
- Slider buns (24)
- Coleslaw mix (10 oz)
- Apple cider vinegar (2 tablespoons)
- Large slow cooker
Directions
- Pat the pork shoulder dry and coat it all over with BBQ rub, pressing it in so it sticks.
- Place the pork in a large slow cooker and cook on LOW for 8–10 hours (or HIGH for 5–6 hours) until it shreds easily.
- Shred the pork directly in the cooker using two forks, then stir in 1 ½ cups of BBQ sauce to make it saucy but not soupy.
- In a bowl, toss coleslaw mix with apple cider vinegar and a pinch of salt for quick tangy slaw.
- Toast slider buns briefly if you like, then pile on pulled pork, add slaw, and set out the remaining sauce for drizzling.
2. Red, White, and Blueberry BBQ Chicken Skewers

These skewers look festive without being fussy, thanks to a red-and-blue berry pop against juicy chicken.
They’re also easy to portion, which makes serving a big group way simpler.
Ingredients
- Boneless skinless chicken breasts (3 pounds, cut into chunks)
- Fresh strawberries (2 cups, halved)
- Fresh blueberries (2 cups)
- BBQ sauce (1 ½ cups)
- Extra virgin olive oil (2 tablespoons)
- 10-inch wooden skewers
- Silicone basting brush
Directions
- Soak wooden skewers in water for 20 minutes so they don’t burn.
- Toss chicken with olive oil and a pinch of salt, then thread onto skewers, leaving a little space between pieces.
- Add a few strawberry halves and scattered blueberries near the ends for color (keep most berries off direct high heat so they don’t fall apart).
- Grill skewers over medium heat for 10–12 minutes, turning every 2–3 minutes.
- During the last 3–4 minutes, brush with BBQ sauce using a basting brush so it caramelizes without burning.
- Serve right away and add flag toothpicks to the platter for an easy patriotic touch.
3. Classic Cheeseburgers for a Crowd

These burgers are simple, juicy, and the most reliable “everyone eats” option. Set them up buffet-style so guests can customize without you being stuck assembling nonstop.
Ingredients
- Ground beef 80/20 (5 pounds)
- Kosher salt (2 tablespoons)
- Ground black pepper (1 tablespoon)
- Cheese slices (24)
- Hamburger buns (24)
- Burger press
- Instant-read thermometer
Directions
- Divide ground beef into 24 equal portions (about 3.3 oz each) and form patties using a burger press.
- Season both sides generously with salt and pepper, then press a small dimple in the center of each patty.
- Grill over medium-high heat for 3–4 minutes per side for a classic cookout burger (adjust for thickness and preference).
- Add cheese slices during the last minute and close the lid so it melts fast.
- Toast buns cut-side down for 30–60 seconds.
- Use an instant-read thermometer if you want consistent doneness across batches, then serve with toppings on the side.
4. BBQ Hot Dogs with a Patriotic Topping Bar

Hot dogs are easy, nostalgic, and perfect when you need to feed a lot of people quickly. A red-and-white topping bar makes them feel more festive with almost no effort.
Ingredients
- Beef hot dogs (24)
- Hot dog buns (24)
- Ketchup (2 cups)
- Diced white onion (1 ½ cups)
- Shredded white cheddar (4 cups)
- Pickle relish (2 cups)
- Condiment serving tray with lids
Directions
- Preheat the grill to medium heat and arrange hot dogs in a single layer.
- Grill for 6–8 minutes, rolling often so they brown evenly and don’t split.
- Warm buns for 30 seconds so they’re soft and lightly toasted.
- Set out toppings in a condiment tray including ketchup, diced onion, relish, and white cheddar.
- Let guests build their own, then keep a covered tray of extra dogs warm on the cooler side of the grill.
5. Honey BBQ Chicken Thighs

Chicken thighs stay juicy on the grill, which makes them perfect when you’re feeding a crowd. The honey BBQ glaze turns sticky and glossy in the best way.
Ingredients
- Boneless skinless chicken thighs (6 pounds)
- BBQ sauce (2 cups)
- Honey (½ cup)
- Garlic powder (2 teaspoons)
- Smoked paprika (2 teaspoons)
- Kosher salt (1 tablespoon)
- Silicone basting brush
Directions
- Season chicken thighs with salt, garlic powder, and smoked paprika.
- Preheat the grill to medium heat and oil the grates lightly.
- Whisk BBQ sauce with honey in a bowl.
- Grill thighs 5–6 minutes per side, keeping the lid closed between flips.
- Brush glaze on both sides using a basting brush during the last 4–5 minutes, flipping once or twice so it caramelizes without burning.
- Rest 5 minutes before serving so the juices stay in the meat.
6. Smoky BBQ Turkey Burgers

These turkey burgers are a lighter option that still feels totally cookout-worthy. They’re great when you want more variety than just beef burgers on the table.
Ingredients
- Ground turkey (4 pounds)
- Panko bread crumbs (1 cup)
- Large eggs (2)
- BBQ seasoning rub (2 tablespoons)
- Hamburger buns (16)
- Cheddar slices (16, optional)
- Instant-read thermometer
Directions
- In a bowl, combine ground turkey, panko, eggs, and BBQ rub just until combined.
- Form 16 patties and press a small indentation in the center to prevent puffing.
- Grill over medium heat for 5–6 minutes per side, flipping carefully.
- Check the thickest patty with an instant-read thermometer and cook until it reaches 165°F.
- Add cheddar in the last minute if using, then serve on buns with toppings on the side.
7. BBQ Bratwurst with Grilled Onions

Brats are hearty, easy to batch-cook, and perfect for a casual holiday cookout. Serve them with a big pile of grilled onions so they feel extra special.
Ingredients
- Bratwurst sausages (20)
- Brat buns (20)
- White onions (3 large, sliced)
- Unsalted butter (4 tablespoons)
- Yellow mustard (1 ½ cups)
- 12-inch cast iron skillet
- Grill tongs
Directions
- Preheat the grill to medium and set a cast iron skillet on one side to heat up.
- Melt butter in the skillet, then add onions and cook, stirring, until soft and golden.
- Grill bratwurst for 12–15 minutes, turning often with tongs so they brown evenly.
- Warm buns for 30 seconds, then assemble with onions and plenty of mustard.
8. Sheet Pan Macaroni Salad (Big Batch)

This creamy macaroni salad is classic cookout comfort and it makes a lot without much effort. It’s great for making ahead so your grill time stays focused on the mains.
Ingredients
- Elbow macaroni (2 pounds)
- Mayonnaise (2 ½ cups)
- Yellow mustard (¼ cup)
- Celery (2 cups, diced)
- Red bell pepper (1 ½ cups, diced)
- Sweet pickle relish (¾ cup)
- Extra-large mixing bowl
Directions
- Cook elbow macaroni in salted water until just tender, then drain and rinse with cold water to cool quickly.
- In an extra-large mixing bowl, whisk mayonnaise and mustard until smooth.
- Add cooled pasta, celery, red pepper, and relish and toss until evenly coated.
- Cover and chill at least 2 hours so the flavors meld, then stir once more right before serving.
9. Creamy Red Potato Salad with Dill

This potato salad is creamy, tangy, and holds up well at a buffet table. It’s a perfect make-ahead side when you want something classic but not boring.
Ingredients
- Red potatoes (6 pounds, cut into bite-size pieces)
- Mayonnaise (2 cups)
- Sour cream (1 cup)
- Dill weed (2 tablespoons)
- Dijon mustard (2 tablespoons)
- Celery seed (1 teaspoon)
- Large stock pot
Directions
- Boil red potatoes in salted water until fork-tender, about 12–15 minutes, then drain well.
- Cool potatoes for 15 minutes so the dressing doesn’t get watery.
- Mix mayonnaise, sour cream, Dijon, dill, and celery seed until smooth.
- Toss dressing with potatoes, cover, and chill at least 2 hours; taste and adjust seasoning before serving.
10. Sweet and Smoky BBQ Baked Beans (Grill-Friendly)

These beans are sweet, smoky, and feel like a must-have cookout side. They’re easy to keep warm on the grill while everything else finishes cooking.
Ingredients
- Canned baked beans (4 cans, 28 oz each)
- BBQ sauce (1 cup)
- Brown sugar (⅓ cup)
- Yellow mustard (2 tablespoons)
- Bacon bits (1 cup)
- Onion powder (1 teaspoon)
- Disposable foil pan (extra-large)
Directions
- Pour baked beans into a foil pan and stir in BBQ sauce, brown sugar, mustard, bacon bits, and onion powder.
- Place the pan on the cooler side of the grill (indirect heat) and close the lid.
- Heat 25–35 minutes, stirring every 10 minutes, until bubbling and thickened.
- Keep covered and warm until serving time.
11. Grilled Corn with Chili-Lime Butter

This corn is smoky, sweet, and bright, which makes it perfect on a hot day. It’s a fast side that cooks while your mains finish up.
Ingredients
- Corn on the cob (24 ears, husked)
- Salted butter (1 ½ cups, softened)
- Lime juice (⅓ cup)
- Chili powder (2 teaspoons)
- Smoked paprika (1 teaspoon)
- Corn holders
- Silicone basting brush
Directions
- Grill corn over medium-high heat for 10–12 minutes, turning every 2 minutes until lightly charred.
- Mix butter with lime juice, chili powder, and smoked paprika in a bowl.
- Insert corn holders and brush the butter on generously using a basting brush.
- Serve warm on a big platter so people can grab and go.
12. Garlic Butter Foil Packet Potatoes

Foil packet potatoes are an easy side that cooks right on the grill with minimal fuss. They’re buttery, fluffy, and great for feeding lots of people.
Ingredients
- Baby gold potatoes (8 pounds, halved)
- Salted butter (1 cup, melted)
- Minced garlic (2 tablespoons)
- Parsley flakes (2 teaspoons)
- Kosher salt (2 teaspoons)
- Heavy-duty foil
- Grill tongs
Directions
- Cut large pieces of heavy-duty foil and double-layer them so the packets don’t tear.
- Divide potatoes among 4–6 packets, then drizzle with melted butter.
- Sprinkle each packet with minced garlic, salt, and parsley, then seal tightly leaving a little steam space.
- Grill over medium heat for 22–28 minutes, flipping once using tongs.
- Open carefully (steam is hot) and fork-test; grill a few minutes longer if needed.
13. Grilled Veggie Tray with Red-White Color Pop

This grilled veggie mix balances out the heavier BBQ foods and looks extra pretty on a platter. The red peppers and onions keep it naturally patriotic.
Ingredients
- Zucchini (6, thick-sliced)
- Red bell peppers (4, chopped)
- White onion (2, chopped)
- Whole mushrooms (2 pounds)
- Extra virgin olive oil (½ cup)
- Italian seasoning (2 tablespoons)
- Grill basket
Directions
- Toss zucchini, red peppers, onion, and mushrooms with olive oil and Italian seasoning.
- Preheat the grill to medium-high and place a grill basket on the grates.
- Cook veggies 10–14 minutes, stirring every few minutes, until tender with light char.
- Transfer to a platter and serve warm or at room temperature.
14. Easy BBQ Ranch Wings (Grill Method)

Wings feel like a party food and they’re perfect for snacking while people mingle. This version is saucy, smoky, and easy to batch-cook.
Ingredients
- Chicken wings (6 pounds)
- Ranch seasoning mix (⅓ cup)
- BBQ sauce (2 cups)
- Garlic powder (2 teaspoons)
- Kosher salt (1 teaspoon)
- Nonstick grill mat
- Silicone basting brush
Directions
- Pat wings dry and toss with ranch seasoning, garlic powder, and salt.
- Preheat the grill to medium and place a nonstick grill mat on the grates.
- Grill wings 25–30 minutes, turning every 5–6 minutes so they brown evenly.
- Brush with BBQ sauce using a basting brush during the last 6–8 minutes, turning once or twice for a glossy finish.
- Serve hot and keep a warm covered tray ready for the next batch.
15. Lemon Pepper Shrimp Skewers

These cook fast, look impressive, and add a lighter option to the spread. They’re perfect for guests who want something other than burgers and chicken.
Ingredients
- Large raw shrimp (4 pounds, peeled and deveined)
- Lemon pepper seasoning (2 tablespoons)
- Extra virgin olive oil (⅓ cup)
- Lemon juice (¼ cup)
- Garlic powder (2 teaspoons)
- Metal skewers
- Grill brush
Directions
- Clean the grates with a grill brush and preheat the grill to medium-high.
- Toss shrimp with olive oil, lemon juice, lemon pepper, and garlic powder.
- Thread onto metal skewers and grill 2–3 minutes per side until pink and opaque.
- Transfer to a platter immediately so they don’t overcook from residual heat.
16. Grilled Quesadillas with Red Peppers and White Cheddar

Quesadillas are a sneaky-easy crowd food because you can slice them into tons of wedges. The red peppers and white cheddar keep the vibe festive and colorful.
Ingredients
- Large flour tortillas (24)
- Shredded white cheddar (8 cups)
- Red bell peppers (4, thinly sliced)
- Unsalted butter (½ cup, melted)
- Garlic powder (2 teaspoons)
- Grill pan
- Pizza cutter wheel
Directions
- Preheat the grill to medium and place a grill pan on the grates to heat.
- Brush one side of each tortilla with melted butter and sprinkle lightly with garlic powder.
- Place tortillas butter-side down, add white cheddar and red peppers to half, then fold closed.
- Cook 2–3 minutes per side until golden and melty, working in batches so you don’t overcrowd the pan.
- Slice into wedges using a pizza cutter and serve on a big platter.
17. Grilled Caesar Salad Platter

This salad is a fun surprise that makes your cookout feel a little “extra” in the best way. The grill adds smoky char, and it comes together fast.
Ingredients
- Romaine hearts (8, halved)
- Caesar dressing (1 ½ cups)
- Shaved parmesan (2 cups)
- Croutons (4 cups)
- Lemon wedges (for serving)
- Olive oil spray
- Large serving platter
Directions
- Preheat the grill to medium-high and lightly coat cut sides of romaine with olive oil spray.
- Grill cut-side down 1–2 minutes until lightly charred (you want grill marks, not wilted lettuce).
- Arrange on a large platter, drizzle with dressing, and top with parmesan and croutons.
- Serve with lemon wedges so people can squeeze on extra brightness.
18. Watermelon Feta Salad with Blueberries

This salad is refreshing, colorful, and instantly feels like summer. It’s also naturally red-white-and-blue, which is perfect for the holiday table.
Ingredients
- Seedless watermelon (1 large, cubed)
- Fresh blueberries (2 cups)
- Feta crumbles (2 cups)
- Fresh mint (½ cup, chopped)
- Lime juice (¼ cup)
- Honey (2 tablespoons)
- Extra-large salad bowl
Directions
- Combine watermelon and blueberries in an extra-large bowl.
- Whisk lime juice with honey, then drizzle over the fruit.
- Gently fold in feta and mint right before serving so it stays fresh and crisp.
19. Big Batch Pasta Salad with Italian Dressing

This pasta salad is the kind of side people keep scooping back onto their plate. It’s easy to make ahead and holds up well at an outdoor party.
Ingredients
- Rotini pasta (2 pounds)
- Italian dressing (2 cups)
- Cherry tomatoes (4 cups, halved)
- Sliced black olives (2 cups)
- Mozzarella pearls (3 cups)
- Pepperoni slices (2 cups, optional)
- Extra-large mixing bowl
Directions
- Cook rotini until al dente, drain, and rinse under cold water to cool.
- Combine pasta with Italian dressing in an extra-large bowl.
- Add tomatoes, olives, mozzarella pearls, and pepperoni if using.
- Chill at least 1 hour, then stir again and add a splash more dressing if it looks dry.
20. Loaded Grilled Potato Skins

Potato skins are an instant party hit and they’re easy to grab like an appetizer. They’re crispy, cheesy, and perfect for a big group.
Ingredients
- Russet potatoes (12 medium)
- Extra virgin olive oil (⅓ cup)
- Shredded cheddar (6 cups)
- Bacon bits (2 cups)
- Sour cream (2 cups, for topping)
- Green onions (1 cup, sliced)
- Grill-safe baking pan
Directions
- Microwave or bake potatoes until just tender, then cool until you can handle them.
- Slice in half and scoop out some middle, leaving about ¼-inch of potato inside the skin.
- Brush skins with olive oil and grill on a grill-safe pan for 6–8 minutes to crisp.
- Flip, add cheddar and bacon bits, then close the lid 2–3 minutes to melt.
- Top with sour cream and green onions right before serving.
21. Red, White, and Blue Fruit Salad Bowl

This is the easiest patriotic “recipe,” and it makes the whole table look festive. It’s also a great balance to the savory grill foods.
Ingredients
- Fresh strawberries (4 cups, sliced)
- Fresh blueberries (4 cups)
- Bananas (4, sliced right before serving)
- Mini marshmallows (3 cups, optional for “clouds”)
- Lime juice (2 tablespoons, to prevent browning)
- Extra-large serving bowl
- Serving spoons set
Directions
- Add strawberries and blueberries to an extra-large bowl.
- Right before serving, toss banana slices with lime juice, then fold into the fruit.
- Add mini marshmallows if you want a fun, kid-friendly twist.
- Serve with a serving spoon set so it’s easy to scoop.
22. Strawberry Lemonade Punch (Family-Friendly)

This punch is bright, festive, and easy to make in a big dispenser. The berries make it look party-perfect with barely any work.
Ingredients
- Frozen lemonade concentrate (2 cans, 12 oz each)
- Strawberry juice (4 cups)
- Sparkling water (8 cups)
- Fresh strawberries (2 cups, sliced)
- Fresh blueberries (2 cups)
- Ice cubes (lots)
- Drink dispenser with spigot
Directions
- In a drink dispenser, stir lemonade concentrate with 10 cups cold water until fully dissolved.
- Add strawberry juice and a big scoop of ice.
- Right before serving, gently stir in sparkling water so it stays fizzy.
- Add strawberries and blueberries for a red-and-blue look.
23. Grill-Toasted Shortcake Cups (Red-White-and-Blue)

These dessert cups are cute, easy, and perfect when you want something sweet without turning on the oven. Grilling the cake adds a toasted flavor that makes it taste extra special.
Ingredients
- Pound cake (2 loaves, sliced)
- Whipped topping (8 cups)
- Fresh strawberries (6 cups, sliced)
- Fresh blueberries (4 cups)
- Powdered sugar (3 tablespoons)
- Clear dessert cups
- Mini dessert spoons
Directions
- Toss sliced strawberries with powdered sugar and let sit 10 minutes so they get juicy.
- Grill pound cake slices 30–60 seconds per side until lightly toasted (watch closely).
- Cube the grilled cake and layer in dessert cups with whipped topping, strawberries, and blueberries.
- Chill until serving and set out mini spoons.
24. Foil Packet Berry “Cobbler” Packs

These foil packets are warm, gooey, and perfect for a campfire-style cookout finish. They’re also easy to prep ahead and toss on the grill when you’re ready.
Ingredients
- Fresh strawberries (4 cups, sliced)
- Fresh blueberries (4 cups)
- Yellow cake mix (1 box)
- Salted butter (½ cup, melted)
- Brown sugar (⅓ cup)
- Heavy-duty foil
- Vanilla ice cream (optional for serving)
Directions
- Cut 10–12 large squares of heavy-duty foil and double-layer each one.
- Divide strawberries and blueberries among the foil squares and sprinkle with brown sugar.
- Sprinkle 2–3 tablespoons of cake mix over each portion, then drizzle with melted butter.
- Seal tightly and grill over medium heat for 10–12 minutes until bubbly.
- Open carefully and serve as-is or top with vanilla ice cream.
25. Star-Spangled Brownie Ice Cream Sandwiches

These are a fun, make-ahead dessert that looks festive without complicated decorating. They’re cold, sweet, and perfect after a hot day outside.
Ingredients
- Brownie mix (2 boxes)
- Vanilla ice cream (2 quarts)
- Red, white, and blue sprinkles (½ cup)
- Parchment paper (for lining pans)
- 9x13 baking pans (2)
- Star cookie cutter (optional for shapes)
- Serrated knife
Directions
- Bake brownies in two lined 9x13 pans using parchment so they lift out easily; cool completely.
- Use a serrated knife to level the tops if needed, then cut into large squares (or press shapes with a star cookie cutter).
- Soften ice cream slightly, spread a thick layer onto half the brownies, then top with the remaining brownies.
- Roll edges in red-white-and-blue sprinkles and freeze until firm.
- Slice into sandwiches and keep frozen until serving time.
FAQ
How do I keep a cookout buffet organized so people can serve themselves easily?
Set out food in a logical order: plates first, then mains, then sides, then toppings and sauces, using a large serving tray and a condiment tray to keep things tidy.
Put serving tools with each dish so people don’t steal the same spoon from three different bowls.
What’s the easiest way to avoid overcooking chicken and burgers when cooking in batches?
An instant-read thermometer is the quickest way to stay consistent across batches. It also helps you pull food at the right moment, then rest it briefly so it stays juicy.
Can I make any of these ahead so I’m not stuck in the kitchen during the party?
Yes—cold sides like potato salad and pasta salad are perfect to prep the night before, then store in containers with lids.
Desserts like brownie ice cream sandwiches can be made and frozen early so you can focus on the grill later.
How do I keep grilled foods warm while the next batch cooks?
Use a covered foil pan made with foil pans and keep it on the cooler side of the grill with the lid closed. That gentle heat holds food without drying it out.
Any easy ways to make the spread feel more patriotic without extra cooking?
Lean on naturally colorful foods like strawberries and blueberries, plus quick details like flag toothpicks.
Even basic burgers and hot dogs look instantly more festive with the right serving touches.
Memorial Cookout Recipes
Having the right basics on hand (like grill tools and heavy-duty foil) makes the whole day feel easier and less messy.
If you want the table to feel extra festive, add simple red-white-and-blue touches with sprinkles, bright fruit, and cute details like flag toothpicks.
And if you’re shopping last-minute, grabbing buffet essentials like a drink dispenser or extra-large mixing bowl can save you so much stress on party day.
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