A cookout that stretches all afternoon needs food that can handle more than one round at the table. These 23 dishes cover the long-haul backyard spread: smoker mains that take their time, grilled burgers and seafood, sturdy salads, dips, salsa, and fruit desserts. Some are quick enough to finish while the grill heats, while others smoke slowly in the background. The mix gives the table enough variety for grazing, second plates, and the kind of afternoon that does not need a schedule.
Classic Red Potato Salad with Pickles
Alongside grilled meat and smoky wings, Classic Red Potato Salad with Pickles brings a chilled side that can be made before guests arrive. The recipe uses 2 pounds of red potatoes, dill pickles, shallot, red bell pepper, mayonnaise, sour cream, Dijon mustard, and fresh herbs. With 15 minutes of prep, 15 minutes of cooking, and 6 servings, it fits the slower cookout pace. Serve it cold with ribs, burgers, or grilled chicken.
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Smoked Tomahawk Steak
For the person hovering near the smoker, Smoked Tomahawk Steak gives the afternoon a centerpiece without needing a crowded stove. The recipe serves 2 and uses a 2-pound tomahawk steak, Montreal steak seasoning, lime juice, shallot, garlic, mustard seeds, parsley, cilantro, and olive oil. It takes 20 minutes of prep and about 2 hours of cooking. Slice it after resting and spoon the mustard seed chimichurri over the top.
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Strawberry Upside Down Cake
When the savory plates slow down, Strawberry Upside Down Cake brings a fruit dessert that still works for a backyard table. The cake takes 1 hour total and makes 10 servings with fresh strawberries, butter, sugar, flour, baking powder, sour cream, egg, and vanilla. The strawberries bake under the batter, then become the top once the cake is turned out. Serve slices with whipped cream or vanilla ice cream.
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Mediterranean Grilled Shrimp
Fast enough for the late arrivals, Mediterranean Grilled Shrimp cooks in 30 minutes and gives the cookout a lighter grilled option. The recipe serves 4 and uses 2 pounds of shrimp with olive oil, shallot, garlic, lemon juice, parsley, thyme, oregano, salt, and pepper. After a short marinade, the shrimp go onto skewers and grill for 3 to 4 minutes per side. Serve them over rice, orzo, or a Greek-style salad.
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Smoked Peach-Chipotle Wings
A platter of Smoked Peach-Chipotle Wings keeps the smoker side of the cookout in snackable form. The recipe serves 4 and uses 2 pounds of chicken wings, salt, pepper, peach jam, chipotle in adobo, adobo sauce, and apple cider vinegar. They need 5 minutes of prep and about 1 hour of cooking, with a final high-heat crisping step. Put the extra peach-chipotle sauce on the side for dipping.
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Grilled Ribs on a Charcoal Grill
For a charcoal-grill main that does not take all day, Grilled Ribs on a Charcoal Grill brings a rack of ribs to the table in 1 hour and 40 minutes. The recipe serves 4 and uses pork ribs, olive oil, brown sugar, smoked paprika, garlic powder, salt, pepper, and optional BBQ sauce. Indirect heat handles most of the cooking before a quick char over direct heat. Serve with potato salad, coleslaw, or beans.
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Birria Pizza
Between the burgers and barbecue plates, Birria Pizza adds a 25-minute dish built for slicing and passing around. The recipe makes 3 servings with pizza crust, beef consommé, beef, mozzarella, cotija, radishes, sour cream, onion, cilantro, and hot sauce. A little consommé brushes the crust before the cheese and birria meat go on top. Set it out in wedges when people want something more filling than chips.
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Shirazi Salad
Fresh sides matter during a long cookout, and Shirazi Salad brings 8 servings together in 10 minutes. The recipe uses Roma tomatoes, English cucumber, red onion, mint, parsley, dill, lime juice, and olive oil. Everything is finely diced, then tossed with the lime dressing for a crisp side that cuts through smoky meat. Serve it with grilled shrimp, chicken, steak, or any plate that needs something cool.
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Smoked Pulled Pork
Started early and left to smoke low, Smoked Pulled Pork is built for the kind of cookout that lasts from afternoon into dinner. The recipe serves 12 and uses a 5-pound pork butt with yellow mustard, dark brown sugar, paprika, chili powder, garlic powder, onion powder, cayenne, salt, pepper, and apple juice. Total time is 12 hours and 10 minutes. Serve it on buns with coleslaw or pile it beside corn and beans.
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Bacon-Wrapped Burgers
When people want a burger that does not need extra fuss, Bacon-Wrapped Burgers cook in 20 minutes and make 4 burgers. The recipe uses burger patties, 8 slices of bacon, bakery-style buns, lettuce, tomato, red onion, cheese, ketchup, mustard, and relish. The patties get wrapped before going on the Ninja Woodfire Grill with smoke. Serve them with fries, potato salad, or corn dip while the grill is still hot.
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Yellow Bean & Potato Salad
Warm or chilled, Yellow Bean & Potato Salad gives the cookout table a potato side with more texture than the usual bowl. The recipe takes 20 minutes and makes 6 servings with baby potatoes, yellow beans, celery, red bell pepper, green onions, mayonnaise, sour cream, whole grain mustard, apple cider vinegar, and honey. The dressing coats warm potatoes so they take in more flavor. Bring it out with grilled meat or smoked kabobs.
Get the Recipe: Yellow Bean & Potato Salad
Blackstone Smash Burger
On a hot flat-top, Blackstone Smash Burger gives the table crispy-edged burgers in 15 minutes. The recipe makes 4 servings from 1 pound of 80/20 ground beef, salt, garlic powder, onion powder, black pepper, hamburger buns, and toppings. The beef is divided into small balls, pressed thin on the griddle, and cooked fast on both sides. Stack the patties on buns with lettuce, onion, tomato, ketchup, or whatever is already on the table.
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Slow Cooker Southern Green Beans
While the grill stays busy outside, Slow Cooker Southern Green Beans handles one side dish with almost no last-minute work. The recipe serves 8 and cooks for 4 hours and 5 minutes with green beans, sausage links, pork hock, thick-cut bacon, chicken broth, Roma tomatoes, onion, garlic, salt, and pepper. Everything goes into the slow cooker until the beans are tender and the pork hock can be shredded back in. Serve with ribs, pulled pork, or burgers.
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Texas Corn Succotash
A skillet side with color and crunch, Texas Corn Succotash takes 25 minutes and makes 8 servings. The recipe uses 6 cups of corn, bacon, jalapeño, onion, red bell pepper, garlic, butter, salt, and pepper. Bacon fat starts the onion and garlic before the corn and vegetables finish cooking together. It works beside grilled ribs, smoked pork, or burgers when the table needs a hot corn side.
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Mango Habanero Salsa
For the chips-and-grill part of the afternoon, Mango Habanero Salsa brings heat, fruit, and crunch in 15 minutes. The recipe makes 6 servings with mango, red onion, habanero chili, red bell pepper, cilantro, lime juice, salt, and pepper. Everything is diced and mixed, which makes it easy to prep ahead and chill. Spoon it over grilled chicken, fish tacos, shrimp, or a tray of nachos.
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Smoked Peaches with Spiced Rum Whipped Cream
Once the smoker has done the heavy work, Smoked Peaches with Spiced Rum Whipped Cream turns dessert into a 40-minute finish. The recipe serves 4 with peaches, turbinado sugar, heavy cream, granulated sugar, vanilla, and spiced rum. The peaches smoke cut-side down at 225 F, while the cream is whipped with vanilla and rum. Serve the warm peach halves with a spoonful of the cream and fresh mint if available.
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Smoked Shotgun Shells
For a smoky appetizer that eats like a small meal, Smoked Shotgun Shells take 1 hour and 50 minutes and make 4 servings. The recipe uses 14 oven-ready cannelloni shells, 80/20 ground beef, shredded cheddar, milk, garlic powder, onion powder, salt, pepper, bacon, and BBQ sauce. The filled pasta tubes are wrapped in bacon and smoked until tender. Put them out hot when people are still standing around the smoker.
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Fried Green Tomatoes
Crisp enough to pass as an appetizer or side, Fried Green Tomatoes are ready in 25 minutes and make 4 servings. The recipe uses firm green tomatoes, flour, eggs, yellow cornmeal, panko breadcrumbs, paprika, optional cayenne, and oil for frying. The tomato slices are dredged, pan-fried for about 1 minute per side, and drained before serving. Set them near ranch, spicy mayo, or remoulade for dipping.
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Grilled Lemon Herb Chicken
For a main that can marinate before the cookout starts, Grilled Lemon Herb Chicken uses 4 boneless, skinless chicken breasts with olive oil, lemon juice and zest, garlic, oregano, thyme, salt, and pepper. The full time is 4 hours and 25 minutes because of the marinade, but grilling takes about 15 minutes. The recipe serves 4 and rests 5 minutes after cooking. Serve sliced with grilled vegetables, salad, couscous, or quinoa.
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Guacamole Snack Board
Instead of one dip bowl, Guacamole Snack Board turns the snack table into a build-your-own station. The board shown includes guacamole, Cold Corn Dip, Food Processor Salsa, Pico de Gallo, Pineapple Salsa, two kinds of chips, salad shrimp, crumbled bacon, cotija cheese, minced garlic, diced jalapeños, bell pepper, and mango. Some salsas and add-ins can be prepped the day before. Put it out shortly before serving so the guacamole stays fresh.
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Pesto Orzo Salad
Cold pasta sides help keep the afternoon moving, and Pesto Orzo Salad makes 6 servings in 20 minutes. The recipe uses dry orzo, basil pesto, mayonnaise, Parmesan, pearl mozzarella, grape tomatoes, sundried tomatoes, green onions, lemon juice, pine nuts, and fresh basil. The cooked orzo is rinsed cold, mixed with the creamy pesto base, then chilled before serving. Pair it with smoked chicken, grilled steak, or a lighter lunch plate.
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Cold Corn Dip
Chips need more than salsa, and Cold Corn Dip fills that spot in 10 minutes with 6 servings. The recipe uses cooked corn kernels, cheddar cheese, mayonnaise, sour cream, green onions, red bell pepper, jalapeño, ranch dressing powder, and lime juice. The corn can be grilled, roasted, or air-fried ahead of time, then mixed once cool. Keep it chilled until serving and set it out with tortilla chips.
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Chef Jenn’s Buffalo Chicken Salad
For a no-grill main that still belongs at a cookout, Chef Jenn’s Buffalo Chicken Salad is ready in 15 minutes and serves 4. The recipe uses shredded cooked chicken breast, hot sauce, mixed greens, cherry tomatoes, celery, cucumber, blue cheese crumbles, olive oil, apple cider vinegar, salt, and pepper. Rotisserie chicken can make prep faster. Serve it with celery sticks, garlic bread, or sweet potato fries.
Get the Recipe: Chef Jenn’s Buffalo Chicken Salad