What to Make at a BBQ

Summer is prime barbecue season. As the weather warms up, it’s time to fire up the grill and enjoy delicious food prepared outdoors. When planning your next barbecue, consider these tasty options for what to make.

Introduction

Barbecues are a fun way to get together with family and friends during the warmer months. The smell of food cooking over an open flame is irresistible. Grilling outdoors allows you to take advantage of the season’s freshest ingredients while spending quality time together. With so many great choices for what to make at a barbecue, it can be difficult to decide what to put on the menu. Read on for ideas that are sure to satisfy.

Appetizers

Start off your barbecue with finger foods and snacks to nibble on while the main courses cook.

• Grilled vegetable skewers – Thread chunks of vegetables like zucchini, bell peppers, mushrooms, and tomatoes onto skewers. Brush with olive oil and seasonings. Grill until tender.
• Pigs in a blanket – Wrap cocktail sausages in refrigerated crescent dough or biscuit dough. Bake or grill until golden brown.
• Caprese skewers – Alternate cherry tomatoes, mozzarella balls, and basil leaves on skewers. Drizzle with balsamic reduction.
• Guacamole – Mash avocados with lime juice, diced onions, tomatoes, cilantro, and salt. Serve with tortilla chips.
• Bruschetta – Grill slices of French bread. Top with diced Roma tomatoes, olive oil, garlic, and basil.

Main Dishes

The main event at any barbecue is plenty of delicious meat, fish, and veggies hot off the grill.

Burgers

Burgers are a backyard grilling staple. Play around with different patties and toppings.

• Beef – Form ground beef into patties seasoned with salt, pepper, and other spices. Grill to desired doneness. Top with cheese, lettuce, tomato, onion, pickles, and condiments.
• Turkey – Turkey burgers are a lighter option. Follow same directions as beef patties.
• Portobello mushroom – Marinate whole caps in balsamic vinaigrette. Grill, then top like a burger.
• Veggie – Make patties from black beans, quinoa, shredded vegetables, and spices.

Hot Dogs

Hot dogs are barbecue favorites, especially for kids. Customize with sauces and toppings.

• Classic – Grill beef hot dogs in buns until heated through. Top with ketchup, mustard, or chili.
• Bacon-wrapped – Wrap hot dogs in bacon before grilling for extra flavor.
• Mac and cheese dog – Top grilled hot dog with macaroni and cheese.

Kebabs

Load ingredients onto skewers for perfectly portioned kebabs right off the grill.

• Steak – Chunks of sirloin or tenderloin with peppers and onion.
• Chicken – Cubes of chicken breast with zucchini, mushroom, cherry tomatoes.
• Shrimp – Brush peeled shrimp with oil and grill until pink.
• Fruit – Try pineapple, peach, banana, strawberries.
• Veggie – Such as tomatoes, zucchini, bell peppers, button mushrooms.

Ribs

Slow-cooked ribs finished on the grill are finger-licking good.

• Baby back – Pork ribs with dry rub or sticky barbecue sauce glaze.
• Beef short ribs – Seasoned with dry rub or marinade and grilled for tenderness.
• Grilled ribeye steak – Well-marbled ribeye grilled medium-rare.

Chicken

From wings to drumsticks, grilled chicken is always a hit.

• Whole chicken – Beer can chicken cooked upright on grill for moist meat.
• Boneless breasts – Brush with barbecue sauce last 5 minutes.
• Chicken skewers – Marinated bite-sized pieces threaded onto skewers.
• Chicken wings – Crisp up drumettes, flats in your favorite flavors.

Seafood

The grill brings out the best in fish and shellfish.

• Shrimp – Peel and devein shrimp, then grill with lime juice and chili powder.
• Salmon – Brush salmon filets with oil or soy sauce before grilling.
• Scallops – Toss sea scallops in lemon-butter sauce then grill quickly.
• Fish kebabs – Dice firm white fish and thread onto skewers with veggies.

Sides

Every barbecue needs classic accompaniments like salads, veggies, and fries.

• Potato salad – Toss diced potatoes with mayo, mustard, veggies, and bacon.
• Pasta salad – Rotini, chopped vegetables, Italian dressing, and shredded cheese.
• Corn on the cob – Brush with melted butter and sprinkle with salt and pepper before grilling.
• Baked beans – Sweet, saucy beans baked with spices and bacon.
• Coleslaw – Shredded cabbage and carrots tossed in creamy dressing.
• Grilled veggies – Such as zucchini, squash, Brussels sprouts, asparagus.
• Potato wedges – Crisp seasoned potato wedges cooked on the grill.
• Macaroni and cheese – Creamy, cheesy pasta baked or grilled in foil packet.

Desserts

Satisfy that sweet tooth with easy grilled desserts.

• Grilled fruit – Pineapple, peaches, mangos. Top with ice cream.
• Bananas Foster – Bananas cooked in brown sugar sauce over the grill.
• S’mores – Toast marshmallows over the grill before sandwiching with chocolate between graham crackers.
• Grilled pound cake – Brush slices of pound cake with butter and grill briefly.

Frequently Asked Questions About Barbecues

Still hungry for more barbecue knowledge? Here are answers to some common questions.

What to Make at a BBQ: How do I prevent food from sticking to the grill?

You can keep food from sticking by coating the grill grates in vegetable oil before preheating, using high-quality grates designed for optimal airflow, cleaning the grill thoroughly before cooking, and allowing the grill to properly preheat before adding food. Avoid overcrowding, move food after getting grill marks, and use grilling tools instead of tongs to flip.

What Kind of Meat is Best for Grilling?

The most flavorful meats for the grill are fattier cuts like steaks, chicken thighs, and sausages. Lean meats like chicken breasts can dry out quickly. Marinate or brine lean meats before grilling. Chose thick, evenly shaped cuts that won’t fall through the grates.

What is the Best Way to Grill Vegetables?

Select firm, fresh vegetables that won’t fall apart on the grill. Toss them in oil and seasonings before cooking. Use a grilling basket to contain smaller veggies. Quick-grill over direct heat or slow-roast over indirect heat for tender results. Brush with olive oil and add seasoning again when finished.

How Long Should I Grill Hamburgers?

Grill burgers over direct high heat for 4-5 minutes per side for medium doneness and until they register 160°F internally. The thicker the patty, the more time needed. Pressing squeezes out the juices so flip only once. Add cheese during the last 1-2 minutes so it melts. Never eat raw or undercooked ground beef.

What Temp Should I Grill Chicken To?

Chicken needs to reach an internal temperature of 165°F to be safe to eat. Grill bone-in chicken over direct medium heat for 8-12 minutes per side. Flip only once. Boneless chicken breasts take 4-6 minutes per side. The safe doneness temperature for any poultry is 165°F.

Conclusion

Planning the menu for your next barbecue just got easier. With this complete guide to what to make at a BBQ, you’ll have tasty appetizers, entrees, sides, and desserts that will be a hit at any party. Just fire up the grill, cook over high heat for flavor, and enjoy a menu full of seasonal deliciousness. The endless possibilities of what to grill are sure to satisfy everyone at your cookout.