17 Cookout Recipes for the Backyard Days That Turn Into the Ones Everyone Talks About Later

Add Preferred Source

Backyard cookouts usually start with one main dish, then turn into a table full of sides, dips, salads, and second helpings. These 17 recipes cover grilled steak, lemon herb chicken, smash burgers, smoked lamb, salmon packets, beans, corn sides, snack boards, fried vegetables, and chilled salads. Some recipes cook right on the grill or smoker, while others fill in the table with make-ahead sides and cooler-friendly dishes. Use this list when the backyard plan needs food that keeps people hanging around.

Grilled Steak and Veggie Skewers

With a 2-hour 30-minute total time and six servings, Grilled Steak and Veggie Skewers bring beef and vegetables to the cookout in one easy format. Sirloin cubes are marinated with garlic, soy sauce, Worcestershire sauce, sugar, Dijon mustard, smoked paprika, and olive oil. Zucchini ribbons and cherry tomatoes go onto the skewers with the steak. Serve with rice, grilled flatbread, pasta salad, or a dipping sauce.
Get the Recipe: Grilled Steak and Veggie Skewers

Bacon Fried Corn

Ready in 15 minutes and serving four, Bacon Fried Corn gives the cookout table a fast Blackstone side. Chopped bacon cooks first, then fresh or frozen corn goes into the bacon drippings with garlic, green onions, paprika, parsley, salt, and pepper. The corn cooks quickly on a flat-top griddle or large skillet. Serve it beside burgers, steak skewers, grilled chicken, smoked lamb, or salmon packets.
Get the Recipe: Bacon Fried Corn

Grilled Lemon Herb Chicken

With a 4-hour 25-minute total time, including marinating, Grilled Lemon Herb Chicken serves four with a simple grill-friendly method. Boneless skinless chicken breasts soak in olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper before grilling. The chicken cooks for a few minutes per side and rests before slicing. Serve with couscous, quinoa, grilled vegetables, salad, or beans.
Get the Recipe: Grilled Lemon Herb Chicken

Mexican Black Beans

Ready in 15 minutes and serving four, Mexican Black Beans help round out a cookout plate without needing another grill spot. Onion and garlic cook in oil before cumin, chipotle powder, black beans, water, lime juice, salt, and cilantro go into the pan. The beans simmer briefly so the seasoning settles in. Serve them with grilled chicken, steak skewers, burgers, tacos, rice, or corn sides.
Get the Recipe: Mexican Black Beans

Traeger Smoked Leg of Lamb

With 10 minutes of prep and a 2-hour cook, Traeger Smoked Leg of Lamb gives the backyard table a bigger smoker main. A leg of lamb is scored and rubbed with fresh rosemary, thyme, garlic, and olive oil before smoking. The lamb starts at low heat, then finishes hotter until it reaches medium-rare. Rest before slicing and serve with potatoes, asparagus, Greek cauliflower salad, or bread.
Get the Recipe: Traeger Smoked Leg of Lamb

Wheat Berry Salad with Tuna & Tomatoes

With a 1-hour 10-minute total time and eight servings, Wheat Berry Salad with Tuna & Tomatoes gives the cookout a hearty chilled bowl. Dry wheat berries cook until tender, then get tossed with diced tomatoes, drained tuna, green onions, parsley, olive oil, lemon juice, salt, and pepper. The wheat berries bring texture while the tuna makes the salad more filling. Serve with grilled meats, soup, or bread.
Get the Recipe: Wheat Berry Salad with Tuna & Tomatoes

Blackstone Smash Burger

Ready in 15 minutes and serving four, Blackstone Smash Burger keeps the cookout moving fast. One pound of 80/20 ground beef gets divided into small balls, pressed thin on a hot Blackstone, then seasoned with salt, garlic powder, onion powder, and black pepper. The patties cook quickly and go onto buns with toppings. Serve with bacon fried corn, potato salad, chips, pickles, or cold dip.
Get the Recipe: Blackstone Smash Burger

Parmesan Garlic Corn Ribs

Ready in 20 minutes and serving four, Parmesan Garlic Corn Ribs turn corn on the cob into a cookout side that is easy to share. Four corn cobs are cut into ribs, simmered briefly, then coated with butter, garlic, lemon juice, red chili flakes, parsley, Parmesan, and black pepper. The smaller pieces make the corn easier to pass around. Serve with chicken, burgers, steak, or salmon.
Get the Recipe: Parmesan Garlic Corn Ribs

Salmon Pasta Salad

With 5 minutes of prep and 15 minutes of cooking, Salmon Pasta Salad gives the backyard table a chilled seafood option for 10 servings. Orecchiette, cooked salmon, grated cucumber, sour cream, mayonnaise, dill, parsley, lemon juice, salt, and pepper make the salad. The cucumber drains first, so the dressing does not get watery. Serve it beside grilled steaks, smoked pork, burgers, or a lighter lunch spread.
Get the Recipe: Salmon Pasta Salad

Pork Stuffed Smoked Jalapeno Poppers

With 15 minutes of prep and a 1-hour 30-minute cook, Pork Stuffed Smoked Jalapeno Poppers bring a smoky snack to the cookout. Jalapeños are filled with ground pork, cream cheese, green onions, cilantro, garlic powder, onion powder, salt, and chipotle powder. Each half is wrapped in bacon before smoking. Serve warm with ranch, slaw, chips, cold corn dip, or other grilled foods.
Get the Recipe: Pork Stuffed Smoked Jalapeno Poppers

Fried Green Tomatoes

Ready in 25 minutes and serving four, Fried Green Tomatoes bring a Southern-style side to the backyard table. Green tomatoes are sliced, seasoned, coated in flour, dipped in egg, then covered with cornmeal, panko breadcrumbs, paprika, and optional cayenne. The slices fry quickly until golden. Serve with ranch, spicy mayo, remoulade, grilled meats, burgers, or stacked onto a BLT.
Get the Recipe: Fried Green Tomatoes

Guacamole Snack Board

For a cookout table that needs grazing food, this Guacamole Snack Board lets guests build their own bites. The board can include guacamole, cold corn dip, salsa, pico de gallo, pineapple salsa, chips, salad shrimp, bacon, cotija, garlic, jalapeños, bell pepper, and mango. Several parts can be prepped ahead, then arranged before serving. Keep extra chips and refills nearby so the board stays useful.
Get the Recipe: Guacamole Snack Board

Cold Corn Dip

Ready in 10 minutes and serving six, Cold Corn Dip works well when the cookout needs a chilled appetizer. Cooked corn kernels, cheddar, mayonnaise, sour cream, green onions, red bell pepper, jalapeño, ranch dressing powder, and lime juice mix into a creamy dip. The corn can be grilled, roasted, or air-fried ahead of time. Serve chilled with tortilla chips, crackers, vegetables, or a snack board.
Get the Recipe: Cold Corn Dip

Smoked Shotgun Shells

With a 1-hour 50-minute total time and four servings, Smoked Shotgun Shells bring pasta, beef, cheese, and bacon into one smoker snack. Cannelloni shells are stuffed with ground beef, shredded cheddar, milk, garlic powder, onion powder, salt, and pepper. Each shell gets wrapped in bacon before smoking at 225°F. Serve them with barbecue sauce, pickles, slaw, baked beans, or extra napkins.
Get the Recipe: Smoked Shotgun Shells

Crunchy & Spicy Fried Okra

Ready in 25 minutes and serving four, Crunchy & Spicy Fried Okra brings a crisp side or snack to a cookout spread. Fresh okra is sliced, seasoned with salt, pepper, cayenne, and optional smoked paprika, then coated in white cornmeal. The okra fries in batches until golden and crisp. Serve it with fried chicken, burgers, barbecue plates, comeback sauce, spicy mayo, or ranch.
Get the Recipe: Crunchy & Spicy Fried Okra

Greek Cauliflower Salad

With a 55-minute total time and six servings, Greek Cauliflower Salad gives the cookout a make-ahead salad that can hold up better than leafy greens. Cauliflower is blanched, chilled, then tossed with olive oil, lemon juice, lemon zest, garlic, oregano, tomatoes, cucumber, red onion, olives, feta, parsley, and dill or mint. Serve with grilled chicken, lamb, salmon, pita, hummus, or steak skewers.
Get the Recipe: Greek Cauliflower Salad

Lemon-Dill Salmon Foil Packets

Ready in 24 minutes and serving four, Lemon-Dill Salmon Foil Packets keep backyard cooking simple with individual grill packets. Salmon fillets are topped with olive oil, lemon slices, fresh dill, garlic, salt, pepper, and butter before being sealed in foil. The packets cook on the grill for 10 to 14 minutes, and keep cleanup easy. Serve with rice, grilled vegetables, cucumber salad, or corn.
Get the Recipe: Lemon-Dill Salmon Foil Packets