19+ Best Cookout Food Ideas

There’s a reason the smell of charcoal smoke makes people wander over from three yards away before you even ring the dinner bell. A cookout lives or dies on variety: juicy things off the grill, cool creamy sides, something sweet at the end. Pack your table with only burgers and chips, and you’ll run out of things people want seconds of by the time the sun goes down.

This list covers the mains, sides, and desserts that show up again and again at the backyard gatherings worth remembering, plus the quantities that keep a crowd fed without six coolers of leftovers.

Quick picks:

• Best crowd-pleasing main: Grilled Cheeseburgers, because everyone can build their own
• Best low-fuss protein: Barbecue Chicken Thighs, forgiving on the grill and hard to overcook
• Best make-ahead side: Classic Potato Salad, tastes better after a few hours in the fridge
• Best dessert for a crowd: Peach Cobbler, scoops easily and feeds a big group from one pan

1. Grilled Cheeseburgers

Grilled cheeseburgers are the backbone of a good cookout because they’re simple, familiar, and endlessly customizable. Use 80/20 ground beef for juicy patties that hold up on a hot grate.

Ingredients (makes 6 burgers):

• 2 lbs ground beef (80/20)
• 1 tsp salt
• 1/2 tsp black pepper
• 6 slices cheddar cheese
• 6 burger buns

Method:

1. Form beef into 6 patties, season both sides.
2. Grill over medium-high heat (400°F), 4 minutes per side.
3. Add cheese in the last minute, melt with the lid closed.
4. Rest 2 minutes, serve on toasted buns.

For topping inspiration, check out our best fun burger toppings or good sides for burgers.

2. Barbecue Chicken Thighs

Bone-in chicken thighs stay juicy on the grill even if you get distracted by a conversation. The extra fat keeps them tender while the skin crisps up nicely.

Ingredients (serves 6):

• 12 bone-in, skin-on chicken thighs
• 1 cup barbecue sauce
• 1 tbsp paprika
• 1 tsp garlic powder
• Salt and pepper to taste

Method:

1. Season thighs with paprika, garlic powder, salt, and pepper.
2. Grill skin-side down over medium heat (375°F) for 10 minutes.
3. Flip, cook 10 more minutes until internal temp hits 165°F.
4. Brush with barbecue sauce in the last 5 minutes.

Try our best chicken thigh recipes for more ways to serve them, including sweet and savory honey garlic chicken thighs.

3. Hot Dogs with a Toppings Bar

A hot dog bar lets guests build their own, which means less work for you and fewer complaints about toppings. Set out classic mustard, relish, onions, and chili next to something unexpected like crumbled bacon or pickled jalapeños.

Ingredients (serves 8):

• 2 lbs all-beef hot dogs (8 count)
• 8 hot dog buns
• Toppings: mustard, ketchup, relish, diced onion, shredded cheese, chili, jalapeños

Method:

1. Grill hot dogs over medium heat, turning often, 7 to 8 minutes.
2. Toast buns lightly on the grill.
3. Lay out toppings buffet-style for guests to build their own.

Browse our best hot dog recipes for flavor twists worth trying.

4. Pulled Pork Sliders

Pulled pork sliders stretch a single pork shoulder into enough food for a whole backyard full of people. Slow-cooked pork gets tender enough to shred with two forks, then piled onto soft slider buns with a drizzle of sauce.

Ingredients (serves 10-12):

• 4 lb pork shoulder
• 1 tbsp smoked paprika
• 1 tbsp brown sugar
• 1 cup barbecue sauce
• 24 slider buns

Method:

1. Rub pork with paprika and brown sugar.
2. Slow cook at 300°F for 4-5 hours until fork-tender.
3. Shred and mix with barbecue sauce.
4. Pile onto slider buns.

See our best easy slider recipes and 20 leftover pulled pork recipes for next-day ideas.

5. Barbecue Baby Back Ribs

Baby back ribs bring the showstopper energy every cookout needs, with meat that pulls cleanly off the bone. A low, slow cook and a final glaze of sauce get you there without a smoker.

Ingredients (serves 6):

• 2 racks baby back ribs
• 2 tbsp dry rub (paprika, brown sugar, garlic powder, salt)
• 1 cup barbecue sauce

Method:

1. Remove the membrane from the ribs, apply dry rub.
2. Bake at 300°F wrapped in foil for 2.5 hours.
3. Unwrap, brush with sauce, grill 10 minutes to caramelize.

Pair them with sides from our best sides to serve with bbq ribs.

6. Black Bean Burgers

Black bean burgers give your vegetarian guests something hearty instead of an afterthought salad. Mashed beans mixed with breadcrumbs and spices hold together well on the grill or in a skillet.

Ingredients (makes 6 patties):

• 2 cans black beans, drained and mashed
• 1 cup breadcrumbs
• 1 egg
• 1 tsp cumin
• 1/2 tsp smoked paprika

Method:

1. Mash beans, leaving some texture.
2. Mix in breadcrumbs, egg, and spices.
3. Form into patties, chill 20 minutes.
4. Grill or pan-fry 4 minutes per side over medium heat.

7. Grilled Shrimp Skewers

Shrimp skewers cook in minutes and add a lighter option next to all the heavier grilled meats. Jumbo shrimp stay juicy if you pull them the moment they turn opaque and pink.

Ingredients (serves 6):

• 2 lbs jumbo shrimp, peeled and deveined
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1 lemon, juiced
• Salt and pepper

Method:

1. Toss shrimp with oil, garlic, lemon juice, salt, and pepper.
2. Thread onto skewers.
3. Grill over medium-high heat, 2-3 minutes per side.

Find more in our best grilled shrimp recipes or 20 grilled shrimp recipes.

8. Grilled Corn on the Cob

Grilled corn turns smoky and a little sweet once the kernels char slightly in spots. A simple brush of butter and a sprinkle of salt is enough to make it disappear fast.

Ingredients (serves 6):

• 6 ears corn, husked
• 3 tbsp butter, melted
• 1/2 tsp chili powder
• Salt to taste
• Optional: crumbled cotija cheese

Method:

1. Grill corn over medium heat, turning every 2-3 minutes, for 10-12 minutes total.
2. Brush with melted butter.
3. Sprinkle with chili powder, salt, and cotija if using.

9. Classic Potato Salad

Potato salad earns its spot at every cookout because it tastes better made ahead, which frees you up on the day of the party. Waxy potatoes like Yukon Golds hold their shape best after boiling.

Ingredients (serves 8):

• 3 lbs Yukon Gold potatoes, cubed
• 1 cup mayonnaise
• 2 tbsp yellow mustard
• 3 hard-boiled eggs, chopped
• 1/2 cup diced celery
• Salt and pepper to taste

Method:

1. Boil potatoes until fork-tender, about 12 minutes. Cool.
2. Mix mayo, mustard, salt, and pepper.
3. Fold in potatoes, eggs, and celery.
4. Chill at least 2 hours before serving.

10. Bacon Ranch Pasta Salad

Bacon ranch pasta salad brings creamy, tangy flavor with crisp bacon bits in every bite. It travels well and holds up at room temperature longer than most mayo-based sides.

Ingredients (serves 8):

• 1 lb rotini pasta
• 1 cup ranch dressing
• 6 slices bacon, cooked and crumbled
• 1 cup shredded cheddar
• 1/2 cup diced tomato

Method:

1. Cook pasta according to package directions, drain, and cool.
2. Toss with ranch dressing.
3. Fold in bacon, cheddar, and tomato.
4. Chill before serving.

11. Creamy Coleslaw

Creamy coleslaw adds crunch and tang that cuts through rich grilled meats. Shredding the cabbage fine makes it easier to pile onto pulled pork sliders too.

Ingredients (serves 8):

• 1 bag coleslaw mix (shredded cabbage and carrots)
• 3/4 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp sugar
• Salt and pepper to taste

Method:

1. Whisk mayo, vinegar, sugar, salt, and pepper.
2. Toss with coleslaw mix.
3. Chill at least 1 hour before serving.

12. Smoky Baked Beans

Smoky baked beans taste like they simmered all day, even with a shortcut using canned beans. Bacon and brown sugar give them that deep, sticky-sweet finish everyone scrapes the bowl for.

Ingredients (serves 8):

• 4 cans baked beans
• 4 slices bacon, chopped
• 1/2 cup brown sugar
• 1/4 cup barbecue sauce
• 1 small onion, diced

Method:

1. Cook bacon and onion in a skillet until crisp.
2. Mix with beans, brown sugar, and barbecue sauce.
3. Bake at 350°F for 45 minutes.

13. Watermelon and Feta Salad

Watermelon and feta salad is the cooling break your plate needs between bites of barbecue. The sweetness of ripe watermelon against briny feta and fresh mint makes a simple, refreshing combo.

Ingredients (serves 6):

• 4 cups cubed watermelon
• 1/2 cup crumbled feta
• 1/4 cup fresh mint, torn
• 1 tbsp olive oil
• 1 tbsp lime juice

Method:

1. Combine watermelon, feta, and mint in a bowl.
2. Drizzle with olive oil and lime juice.
3. Serve immediately, chilled.

14. Grilled Vegetable Skewers

Vegetable skewers add color and a smoky char that pairs well with almost any main dish. Bell peppers, zucchini, and red onion hold their shape nicely over direct heat.

Ingredients (serves 6):

• 2 bell peppers, cut into chunks
• 2 zucchini, sliced thick
• 1 red onion, cut into chunks
• 3 tbsp olive oil
• 1 tsp Italian seasoning

Method:

1. Toss vegetables with oil and seasoning.
2. Thread onto skewers.
3. Grill over medium heat, turning occasionally, 10-12 minutes.

15. Baked Mac and Cheese

Baked mac and cheese brings a creamy, bubbling side that appeals to kids and adults alike. A blend of sharp cheddar and a touch of gruyere gives it depth without being too heavy.

Ingredients (serves 8):

• 1 lb elbow macaroni
• 4 tbsp butter
• 4 tbsp flour
• 3 cups milk
• 3 cups shredded sharp cheddar
• 1 cup shredded gruyere

Method:

1. Cook pasta, drain.
2. Make a roux with butter and flour, whisk in milk until thick.
3. Stir in cheeses until melted.
4. Combine with pasta, bake at 350°F for 20 minutes.

16. Seven-Layer Dip

Seven-layer dip disappears fast because it hits every craving at once: creamy, spicy, crunchy, and cool. Layer it in a wide dish so every scoop gets a bit of everything.

Ingredients (serves 10):

• 2 cups refried beans
• 1 cup sour cream
• 1 cup guacamole
• 1 cup salsa
• 1 cup shredded cheddar
• 1/2 cup sliced black olives
• 1/4 cup diced green onion

Method:

1. Spread beans in a dish.
2. Layer sour cream, guacamole, and salsa.
3. Top with cheese, olives, and green onion.
4. Serve with tortilla chips.

17. Peach Cobbler

Peach cobbler closes out a cookout with warm, bubbling fruit and a buttery biscuit topping that scoops easily for a crowd. Fresh or canned peaches both work well here.

Ingredients (serves 8):

• 6 cups sliced peaches
• 1 cup sugar, divided
• 1 cup flour
• 1 tbsp baking powder
• 1 cup milk
• 1/2 cup melted butter

Method:

1. Toss peaches with 1/2 cup sugar, spread in a baking dish.
2. Mix flour, remaining sugar, baking powder, milk, and butter. Pour over peaches.
3. Bake at 350°F for 45 minutes until golden.

18. Fudgy Brownies

Fudgy brownies are the easy dessert that needs no utensils and travels well in a cooler. A dense, chocolatey center with a shiny crackled top is the goal here.

Ingredients (makes 16 brownies):

• 1 cup butter, melted
• 2 cups sugar
• 4 eggs
• 1 cup cocoa powder
• 1 cup flour
• 1 tsp salt

Method:

1. Mix butter and sugar, beat in eggs.
2. Stir in cocoa, flour, and salt until combined.
3. Bake at 350°F for 30 minutes in a greased 9×13 pan.

19. Homemade Lemonade

Homemade lemonade tastes brighter and less syrupy than anything from a powdered mix. Fresh-squeezed juice with a simple syrup base keeps it tart and refreshing on a hot day.

Ingredients (makes 8 servings):

• 1 1/2 cups fresh lemon juice (about 8-10 lemons)
• 1 cup sugar
• 1 cup water (for simple syrup)
• 4 cups cold water

Method:

1. Heat 1 cup water and sugar until dissolved, cool.
2. Mix syrup, lemon juice, and cold water.
3. Serve over ice.

How to Build a Balanced Cookout Menu

A balanced cookout menu covers four things: a main protein, a hearty side, something cool and fresh, and dessert. Skipping any one of these leaves guests hunting for something they’re craving.

Pick one or two mains, like grilled cheeseburgers and barbecue chicken thighs, so people have a choice without overloading the grill. Round those out with a creamy side like potato salad or mac and cheese, then add something crisp and light, like watermelon feta salad or grilled vegetables, to balance the richness.

Here’s how the recipes in this list compare side by side:

Dish	Prep Effort	Make-Ahead Friendly	Serves
Grilled Cheeseburgers	Low	No	6
Barbecue Chicken Thighs	Medium	No	6
Hot Dogs with Toppings Bar	Low	No	8
Pulled Pork Sliders	High	Yes	10-12
Barbecue Baby Back Ribs	High	No	6
Black Bean Burgers	Medium	Yes	6
Grilled Shrimp Skewers	Low	No	6
Grilled Corn on the Cob	Low	No	6
Classic Potato Salad	Medium	Yes	8
Bacon Ranch Pasta Salad	Medium	Yes	8
Creamy Coleslaw	Low	Yes	8
Smoky Baked Beans	Medium	Yes	8
Watermelon and Feta Salad	Low	No	6
Grilled Vegetable Skewers	Low	No	6
Baked Mac and Cheese	Medium	Yes	8
Seven-Layer Dip	Low	Yes	10
Peach Cobbler	Medium	Yes	8
Fudgy Brownies	Medium	Yes	16
Homemade Lemonade	Low	Yes	8

For more full-menu inspiration, browse our best cookout food ideas, our best bbq recipes, or our best summer grilling recipes.

How Much Food to Make for a Crowd

Plan on about half a pound of meat per adult when serving a main like burgers or chicken thighs. For ribs, figure closer to 3/4 pound per person since there’s bone weight involved.

Sides run smaller: plan for about 1/2 cup each of two or three different sides per guest. A pan of potato salad serving 8 covers a party of 20 once you add a second and third side next to it.

For dessert, one cobbler or one pan of brownies covers 10 to 12 people comfortably if you’re also serving fresh fruit or lemonade alongside. Always add 10 to 15 percent extra for teenagers or known big eaters.

If you’re planning other types of gatherings, our best party food ideas, our best picnic food ideas, and our best potluck ideas offer more portioning guidance for different crowd sizes.