A good cookout table needs enough variety that one tray does not have to carry the whole afternoon. These 23 dishes cover the main grill staples along with smoked appetizers, cold dips and salads, corn sides, vegetable plates, seafood, and grilled fruit. The mix gives guests plenty of ways to build a plate, whether they want a burger, chicken, steak, salmon, or mostly sides. Most of the recipes also work naturally with the casual, serve-yourself pace of a backyard cookout.
Smoked Beef Kabobs
Smoky, colorful skewers give Smoked Beef Kabobs a strong place beside the usual burgers and hot dogs. The recipe serves 4, with beef, zucchini, red onion, mushrooms, and bell pepper coated in a soy, Worcestershire, balsamic, honey, and garlic marinade. After an hour of marinating, the kabobs smoke for about 45 minutes. Set them out with potato salad, rice, or grilled vegetables when the cookout needs a substantial main that is easy to portion.
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Guacamole Snack Board
Built for grazing rather than formal serving, a Guacamole Snack Board spreads plenty of choices across one large board. The setup includes guacamole, Cold Corn Dip, salsa, pico de gallo, pineapple salsa, two kinds of chips, and mix-ins such as bacon, Cotija, jalapenos, bell pepper, mango, and shrimp. Several components can be prepared a day ahead, while the guacamole is made close to serving. It works especially well when guests arrive at different times and want to snack between grilled dishes.
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Grilled Chicken Drumsticks
Sticky edges and smoky seasoning make Grilled Chicken Drumsticks a sturdy cookout main that does not need much fuss at the table. The recipe takes 50 minutes and serves 4, using drumsticks seasoned with smoked paprika, garlic powder, onion powder, thyme, salt, and pepper. BBQ sauce goes on near the end so the sugars do not burn. Pair the chicken with corn, potato salad, or grilled vegetables when everyone wants something easy to hold and eat outdoors.
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Mango Habanero Salsa
Bright, sweet heat keeps Mango Habanero Salsa from disappearing into the background beside heavier grilled food. It takes 15 minutes and makes 6 servings with mango, red onion, habanero, red bell pepper, cilantro, and lime juice. Everything is simply mixed together, so there is no cooking step to juggle while the grill is busy. Spoon it over burgers or chicken, or set it beside tortilla chips when the cookout table needs something fresh with a real kick.
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Smoked Shotgun Shells
Bacon-wrapped pasta turns Smoked Shotgun Shells into the kind of appetizer that can hold its own next to a full grill lineup. The recipe takes 1 hour 50 minutes and serves 4, with cannelloni shells filled with seasoned ground beef, cheddar, and milk before each tube is wrapped in bacon. The smoker handles the cooking once they are assembled. Serve them early with napkins nearby, or keep them alongside wings and dips for a heavier snack option.
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Grilled Ribeye Cap Steak
Rich and quick-cooking, Grilled Ribeye Cap Steak brings steakhouse weight to a casual backyard spread without a long ingredient list. Two ribeye cap steaks make 2 servings and cook in about 10 minutes after a 5-minute prep, seasoned simply with kosher salt and cracked black pepper. Butter or compound butter finishes the meat. Slice the steaks before serving so more people can share them alongside corn, grilled vegetables, or a chilled potato salad.
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Smoked Jalapenos
Softened by smoke but still carrying plenty of heat, Smoked Jalapenos can serve as a side, topping, or spicy extra on a cookout plate. Eight whole jalapenos make 4 servings after 1 hour 5 minutes, with only oil, coarse salt, and black pepper added. They smoke at 250°F until tender. Chop them for burgers and sandwiches, serve them whole beside grilled meat, or add them to a topping station for guests who want more heat.
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Shirazi Salad
Cool, crisp vegetables make Shirazi Salad especially useful beside smoky meat and rich cookout sides. The 10-minute recipe serves 8 and combines Roma tomatoes, English cucumber, red onion, mint, parsley, dill, fresh lime juice, and olive oil. There is no cooking required, so it can be assembled while the grill heats. Serve it chilled or cool from the refrigerator when the table needs a lighter salad that still brings plenty of texture and acidity.
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Smoked Peach-Chipotle Wings
Sweet smoke and chile heat give Smoked Peach-Chipotle Wings more range than a basic tray of barbecue wings. The recipe serves 4, using two pounds of chicken wings with a sauce made from peach jam, chipotle in adobo, extra adobo sauce, and apple cider vinegar. The wings smoke for about an hour, then finish over higher heat before being tossed in sauce. Put the extra sauce on the side for dipping during a long cookout afternoon.
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Grilled Pineapple With Buttery Lime Glaze
Caramelized fruit makes Grilled Pineapple With Buttery Lime Glaze a welcome change after a table full of savory food. The recipe takes 17 minutes and serves 4, coating pineapple spears with brown sugar, cinnamon, and nutmeg before grilling. A glaze of melted butter, honey, and lime juice goes on near the end. Serve the spears warm as a side or simple dessert, especially when you want one last item to come straight from the grill.
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Steak & Pasta Salad
Chilled but substantial, Steak & Pasta Salad works as both a side and a main when the cookout table needs something beyond greens. It takes 25 minutes and serves 8 with pasta, sliced cooked steak, baby spinach, cherry tomatoes, radishes, corn, blue cheese, and red onion. A buttermilk ranch dressing ties everything together. Set it out cold with burgers or grilled chicken, or use it as the main plate for anyone skipping a hot sandwich.
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Texas Corn Succotash
Colorful and loaded with vegetables, Texas Corn Succotash brings a warm skillet-style side to the cookout without taking over the grill. The recipe takes 25 minutes and serves 8, combining corn, bacon, jalapeno, onion, red bell pepper, garlic, and butter. It can also be made ahead and reheated before serving. Spoon it beside steak, burgers, or chicken when the table needs a corn dish with more substance than plain buttered ears.
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Blackstone Smash Burger
Crisp edges and thin double patties give Blackstone Smash Burger the classic griddle texture people expect from a backyard burger station. The recipe takes 15 minutes and serves 4, using 80/20 ground beef seasoned with salt, garlic powder, onion powder, and black pepper. The beef is divided into eight small balls, smashed flat, and cooked quickly. Set out buns, lettuce, tomato, onion, and sauces so everyone can build a burger while the next batch cooks.
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Bacon Fried Corn
Savory bacon drippings give Bacon Fried Corn a deeper flavor than standard corn on the cob while keeping the cookout side familiar. The 15-minute recipe serves 4 with chopped bacon, corn kernels, garlic, green onions, paprika, and parsley. The corn cooks directly where the bacon was fried, picking up the browned bits and rendered fat. Serve it hot from the griddle beside burgers, steaks, or grilled chicken when you need a fast side with plenty of texture.
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Grilled Asparagus and Potato Salad
Charred vegetables give Grilled Asparagus and Potato Salad more structure than a typical soft picnic salad. It takes 30 minutes and serves 6, combining baby potatoes, asparagus, red bell pepper, and red onion with a dressing of mayonnaise, olive oil, white wine vinegar, whole grain mustard, garlic, chives, and parsley. The potatoes are parboiled before the vegetables hit the grill. Serve it warm or chilled beside grilled meat, especially when plain potato salad seems too predictable.
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Air Fryer Corn on The Cob
Golden roasted kernels make Air Fryer Corn on The Cob useful when every inch of grill space is already occupied. The recipe takes 20 minutes and serves 4, using four shucked ears rubbed with olive oil, salt, and pepper before air frying at 400°F. The cobs are turned halfway through for even cooking. Finish them with butter, chili powder, lime, or chipotle powder, then bring them outside as an easy side for burgers, chicken, or smoked meat.
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Griled Lemon-Herb Chicken
Fresh herbs and citrus keep Griled Lemon-Herb Chicken light enough for a hot-weather cookout while still giving the plate a full main course. The recipe serves 4 and takes 1 hour 25 minutes including a 1-hour marinade, using chicken breasts, olive oil, lemon juice, garlic, rosemary, thyme, oregano, Dijon, and honey. The chicken grills quickly once marinated. Slice it for serving with pasta salad, grilled vegetables, or potatoes when you want an alternative to burgers.
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Cold Corn Dip
Creamy, chilled, and easy to scoop, Cold Corn Dip gives the snack end of the cookout table something people can keep returning to between mains. The recipe takes 10 minutes and serves 6 with cooked corn, cheddar, mayonnaise, sour cream, green onions, red bell pepper, jalapeno, ranch seasoning, and lime juice. It chills before serving and can be made a day ahead. Keep it refrigerated until needed, then serve with tortilla chips beside salsa and guacamole.
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Blackstone Griddle Texas BLT
Thick toast and crisp bacon make Blackstone Griddle Texas BLT sturdy enough to stand beside burgers without feeling like a lesser sandwich. The recipe takes 20 minutes and serves 4, layering Texas toast with bacon, pepper jack, chipotle mayonnaise, tomato, and lettuce. The bread toasts on the griddle over a layer of cheese for extra crunch. Cut each sandwich in half and serve with chips, potato salad, or corn when the cookout needs another handheld main.
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Grilled Ratatouille
Grill marks and tender summer vegetables give Grilled Ratatouille enough presence to work as more than a token vegetable side. The 20-minute recipe serves 4 with eggplant, zucchini, bell peppers, red onion, cherry tomatoes, garlic, olive oil, and thyme. The tomatoes cook briefly on skewers while the larger vegetables grill directly. Serve the platter warm beside chicken or fish, or add crusty bread or couscous when someone wants a vegetable-centered plate.
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Classic Red Potato Salad with Pickles
Creamy dressing and chopped pickles give Classic Red Potato Salad with Pickles the tangy bite that fits naturally beside rich grilled food. The recipe serves 6, using red potatoes, mayonnaise, sour cream, dill pickles, shallot, red bell pepper, Dijon, fresh dill, parsley, and pickle juice. The potatoes cook for about 15 minutes before chilling with the dressing. Make it a few hours ahead, then keep it cold until burgers, ribs, or sausages are ready.
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Easy Grilled Beef Burgers
Straightforward seasoning keeps Easy Grilled Beef Burgers focused on what a cookout burger needs: a juicy patty, a toasted bun, and room for toppings. The recipe takes 27 minutes and makes 8 burgers with ground beef, BBQ sauce, salt, pepper, garlic powder, and onion powder. Cheese, lettuce, tomato, onion, and pickles are optional for assembly. Grill a full batch for a larger table, then serve with fries, coleslaw, corn, or baked beans.
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Lemon-Dill Salmon Foil Packets
Sealed foil keeps Lemon-Dill Salmon Foil Packets neat on the grill and gives seafood its own lane beside heavier cookout meats. The recipe takes 24 minutes and serves 4 with salmon fillets, olive oil, lemon, fresh dill, garlic, butter, salt, and pepper. Each fillet cooks in an individual packet for 10 to 14 minutes. Serve straight from the foil or transfer to plates, pairing the salmon with grilled vegetables, corn, or a chilled salad.
Get the Recipe: Lemon-Dill Salmon Foil Packets