Welcome to the ultimate guide on what to bbq this weekend! As the weather starts warming up, it’s time to fire up the grill and enjoy delicious bbq in the great outdoors. This article will provide plenty of mouthwatering recipe ideas, pro tips and tricks, and recommendations on tools and equipment to help you master your backyard barbecue. Whether you’re cooking for two or hosting a summer party, we’ve got you covered from appetizers to desserts. Let’s get grilling!
Best Meats to BBQ
Grilling up juicy steaks, burgers, chops and chicken is barbecue at its best. Here are some of our top picks for crowd-pleasing proteins to throw on the grill:
BBQ Steak
A well-marbled ribeye, New York strip or filet mignon hits the perfect balance of smoky and savory when cooked over an open flame. For best results, choose at least 1-inch thick cuts of meat. Season liberally with salt, pepper and your favorite steak rub or marinade. Grill over direct high heat for 3-5 minutes per side depending on desired doneness. Let steaks rest 5-10 minutes before slicing and serving.
Juicy Burgers
Backyard burgers are an American classic. Choose quality ground beef with an 80/20 meat to fat ratio and gently form into patties, being careful not to overwork the meat. Add a thumbprint indentation on the top to prevent puffing up. Grill 4-5 minutes per side over direct medium heat. Make it a meal with all the fixings – toasted buns, cheese, lettuce, tomato, onion, pickles, ketchup and mustard.
BBQ Ribs
Fall-off-the-bone tender ribs take patience, but yield huge rewards. Pork baby back ribs are quick cooking, while beef short ribs and pork spare ribs need low and slow treatment. Season generously with a dry rub or wet bbq sauce. Indirect cook for a few hours, monitoring tenderness. Finish over direct heat to caramelize the outside.
Chicken Pieces
Chicken legs, thighs, wings and breasts all shine when infused with charcoal flavor. Choose bone-in pieces for the most moisture and flavor. Brine if time allows then coat with spice rub or sauce. Grill over direct medium heat, turning occasionally until the interior reaches 165°F.
Sausages
Grilled sausages go great with bbq sides and cold beers. Try brats, Italian sausage, chorizo, kielbasa or andouille. Place over indirect heat and cook, turning occasionally until browned on all sides and cooked through. Butterfly or slice before serving.
Tender Pork Chops
Juicy, bone-in pork chops are perfect for a weeknight dinner. Brine them for a few hours, then pat dry and season all over. Grill over direct medium-high heat for 4-7 minutes per side until just cooked through. Avoid overcooking.
Shrimp Skewers
Marinated shrimp shine on the grill. Soak wooden skewers in water before threading on raw, peeled shrimp. Grill over direct high heat for just 2-3 minutes per side until opaque. Squeeze over fresh lemon juice and dip in aioli.
Satisfying Vegetables & Sides
Don’t forget to balance all that meat with fresh vegetables and filling sides! Grilled veggies, potato and pasta salads, beans, coleslaw and cornbread all make excellent accompaniments.
Grilled Veggies
Almost any vegetable tastes amazing when kissed with a charcoal flavor. Try thick slices of zucchini, yellow squash, bell peppers, onions, potatoes, Brussels sprouts, corn, asparagus, eggplant, mushrooms and beyond. Toss in olive oil and desired seasonings. Grill until tender and slightly charred.
Potato Salad
Creamy potato salad is a must for backyard bbqs. Boil cubed potatoes until just fork tender, then fold in mayonnaise, mustard, chopped celery, onions, eggs and seasonings. Chill before serving alongside your grilled goodies.
Pasta Salad
Cool pasta salads complement hot food from the grill. Toss cooked pasta with chopped veggies like tomatoes, cucumbers, bell peppers and red onion, then mix in Italian dressing, feta, olives, fresh herbs or other additions. Chill at least 1 hour before serving.
Baked Beans
No barbecue would be complete without a pot of smoky, sweet baked beans. You can doctor up canned beans, or make them from scratch. Cook low and slow in a covered pot by the grill to infuse the beans with wood smoke. Stir in molasses, brown sugar, mustard and spices.
Coleslaw
Crunchy coleslaw adds freshness and texture. Shred cabbage and carrots, then toss with mayonnaise, vinegar, sugar and salt to taste. Let the coleslaw chill for flavors to meld before serving. Customize with different additions like apples, pineapple, raisins or onion.
Cornbread
Warm cornbread straight from the grill is divine. Whip up a cornmeal batter and bake in a cast iron skillet placed over indirect heat, 30-45 minutes. Or grill thick slices of prepared cornbread after brushing with butter.
Macaroni Salad
Chilled macaroni salad is perfect for potlucks. Cook macaroni noodles then mix with mayo, diced bell peppers, onions, celery, olives, tomatoes, mustard, vinegar, shredded cheese and seasonings. Customize with chopped ham, tuna or hard boiled eggs. Refrigerate at least 1 hour before serving.
BBQ Baked Beans
To give baked beans true barbecue flair, cook them slowly on the grill in a Dutch oven or foil pan with browned ground beef or bacon, onions, molasses, ketchup, mustard and spices. The beans will absorb the smoky flavors over several hours. Stir occasionally and add water or sauce as needed.
Appetizing Appetizers
Get the party started with some finger-food appetizers hot off the grill. Try these crowd-pleasing picks:
Chicken Wings
Crispy chicken wings glazed in your favorite bbq sauce are game day staples, but also fantastic any time. Grill indirect for 30-60 minutes until cooked through. Toss with sauce and grill just long enough to caramelize.
Quesadillas
Grilled quesadillas make an easy, cheesy appetizer. Load tortillas with cheese, meats, peppers and onions then grill in a skillet over direct medium heat until the cheese melts. Slice into wedges and serve with salsa, guacamole or sour cream.
Grilled Shrimp Cocktail
Jumbo shrimp marinated in oil, herbs and spices then grilled until just opaque make for an incredible shrimp cocktail starter. Serve with lemon wedges and zesty cocktail sauce.
Bacon-Wrapped Dates
Sweet dates stuffed with cheese or nuts then wrapped in bacon are addictive when hot off the grill. The bacon provides a crisp contrast to the sticky-sweet interior. Cook over indirect heat, turning occasionally.
Veggie Skewers
Assemble colorful skewers using cherry tomatoes, mushrooms, zucchini slices, bell pepper chunks and onion wedges. Brush with olive oil and desired seasonings. Grill over high heat, turning occasionally until veggies are tender with nice char marks.
Chicken Satay
Chicken skewers marinated in Asian flavors like soy, ginger, garlic and sesame oil then grilled are called satay. Peanut or teriyaki sauce for dipping provides even more flavor.
Grilled Oysters
One of the ultimate appetizers. Shuck fresh oysters, then grill in the shell over direct high heat just until the liquor starts to bubble, about 5 minutes. Serve with lemon wedges and cocktail sauce.
Bruschetta
Grill thick slices of crusty bread until crisp and golden. Rub with fresh garlic and olive oil then top with diced tomatoes, onion, basil and balsamic glaze. Simple but so tasty!
Grilled Skirt Steak Rolls
Thinly slice marinated skirt steak across the grain. Roll up with cheese and veggies for easy cheesy steak bites. Secure with toothpicks before grilling quickly over high heat.
Grilled Halloumi
Halloumi cheese holds up well on the grill. Slice and grill this salty, squeaky cheese over direct high heat until browned. Serve with lemon, herbs, olive oil and crusty bread.
Delectable BBQ Desserts
Yes, you can absolutely cook desserts on the grill! Enjoy these sweet treats straight from the barbecue.
Grilled Peach Cobbler
For a fun spin on a classic, grill peach halves cut-side down until caramelized. Place in a foil pan with biscuit dough, butter, brown sugar and spices. Grill 15-20 minutes over indirect heat until the biscuits are cooked through.
Grilled Pineapple Slices
Caramelized grilled pineapple tastes amazing on its own, served over ice cream or alongside rum cocktails. Grill 1/2-inch thick slices over direct medium heat 2-3 minutes per side. Drizzle with honey or maple syrup if desired.
Skillet Cookie
Whip up a batch of cookie dough then form into one large cookie. Place the dough into a greased cast iron skillet and grill over indirect heat 15-20 minutes until fully set. Let cool slightly before slicing.
Grilled Banana Boats
Make banana boats by slicing a banana lengthwise without fully cutting through. Stuff with chocolate chips and marshmallows then wrap in foil. Grill 10 minutes until hot and gooey.
Grilled Pound Cake
Drizzle sliced pound cake with melted butter, cinnamon and sugar. Grill briefly over medium heat until toasted. Top with ice cream, fresh fruit or whipped cream.
S’mores
No campfire? No problem! Recreate the childhood favorite of ooey-gooey toasted marshmallow and chocolate sandwiched between graham crackers right on the grill.
Handy Tools for Grilling Success
Having the right gear makes backyard barbecuing much easier. Consider investing in these useful tools:
Instant-Read Thermometer
A thermometer with a fast, accurate digital readout allows you to perfectly grill foods like steak, chicken, burgers and more to desired doneness without overcooking. Look for waterproof models.
Basting Brush
Apply marinades, sauces and glazes easily with a heat-resistant silicone basting brush. Angled brushes fit well into tight spaces.
Grill Basket
Perforated grill baskets make it easy to flip and maneuver smaller foods like veggies, shrimp and fish fillets. No more dropped kebabs!
Grill Grate Tool
This long, sturdy tool with a angled edge helps cleanly lift the grill grate for adding more coals. The pointed tip also helps remove stuck-on food.
Grill Pan
Use a sturdy grill pan for smaller items that could slip through the grates like veggies, seafood and enchiladas. Ridges add those nice char marks.
Heat-Resistant BBQ Gloves
Quality grill gloves allow you to safely handle hot grates, coals, and food. Look for long, well-insulated gloves that are heat resistant up to at least 550°F.
Digital Thermometer
Clip-on digital thermometers continuously monitor grill temperature so you can easily maintain the desired heat level for perfect results.
Cedar Grilling Planks
Plank grilling adds incredible flavor to fish and veggies. Soak cedar, alder or other wooden planks in water before placing food on top and grilling. The wood infuses the food with its essence.
Grill Light
An LED grill light illuminates the cooking surface for perfect night grilling. Magnetized and rechargeable models are convenient options.
Skewers
Metal and wooden skewers make it easy to grill kebabs, shrimp, chicken satay and other foods in tidy portions. Soak wooden skewers before using to prevent burning.
Grill Basket
Perforated stainless steel grill baskets help flip and handle smaller items like veggies, scallops and fish fillets. An excellent investment for mess-free grilling.
Handy Tips for Grill Masters
Pick up these expert tips and tricks to level up your grilling game:
- Allow thicker cuts of meat like steak and chops to come to room temp before grilling for more even cooking. Take them out of the fridge 30 minutes prior.
- Oil the hot grates right before putting food on to prevent sticking. Use a grill brush or oiled paper towel held with long tongs.
- Direct grilling means placing food right over the heat source. Use it for searing and thinner foods. Indirect grilling is next to the heat for roasting and delicate foods.
- Keep a spray bottle filled with water on hand. Mist flare-ups to instantly extinguish them.
- Charcoal takes 30-45 minutes to fully heat up. Start it early so the coals are ready when it’s time to grill.
- Hardwood lump charcoal burns hotter and imparts a light, nuanced smoke flavor. Good alternatives to standard briquettes.
- Leave the lid off when direct grilling over high heat. Use the lid for roasting or smoking at lower temps.
- Let meat rest 5-10 minutes after grilling. This allows juices to redistribute so they don’t run out when cut.
- Soak wooden skewers in water for 30 minutes before threading food on to prevent burning. Double skewer for extra stability.
- Clean the grill thoroughly after each use. Scrub grates with a brush and clean out the ash catcher.
- Have a spray bottle of vinegar handy while grilling. A quick spritz cleans the hot grates between cooking different foods.
Key Takeaways on What to BBQ This Weekend
Grilling out is one of the joys of summer, whether cooking for two or a backyard full. Follow this guide to master weeknight dinners and weekend entertaining all season long. Some key tips:
- Shop for high quality, fresh meats, veggies, fruits and other ingredients to showcase. Quality in, quality out.
- Prep meats and veggies ahead by marinating, skewer assembly and side dish prep. Make a plan so everything is ready to hit the hot grill.
- Have all equipment, tools, thermometers, gloves and accessories on hand so grilling goes smoothly. Set up your zone!
- Mix up grilling techniques and heat levels. Quick sear over direct heat, slow roast over indirect, add smoky flavor with wood chips/planks.
- Balance heavy proteins with fresh, light veggie sides and salads. Finished dishes with different textures are best.
- Infuse dishes with global flavors – teriyaki, jerk, barbecue, chimichurri, Indian spices, Italian herbs. Get creative!
- End meals on a sweet note with grilled fruit desserts. Peaches, pineapple, pound cake and cookies taste amazing from the grill.
The possibilities are endless when grilling. Use this guide for inspiration and master your own flavors. Get outside and enjoy delicious, memorable meals with family and friends all season long. Happy grilling!