Across the country, Labor Day weekend is shaping up to be a showcase for grills loaded with more than the usual patties and buns. What’s hot on the grill this holiday are bold flavors and upgrades taking center stage and transforming menus. I’ve always thought of them as cultural icons of American summer, symbols that influence not just meals but social traditions that act as the centerpiece of long weekends.
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New grilling gadgets and techniques are helping home cooks achieve perfect sears and smoky finishes. Regional influences are playing a big role, too, and you’ll want to check out the flavors from the South, Midwest and Pacific Coast finding their way onto backyard menus.
Labor Day grilling trends
In the United States, Labor Day marks the unofficial end of summer and is often celebrated with backyard gatherings where grilling is the spotlight. The holiday’s tradition dates back to the late 19th century, when communities came together for outdoor meals and shared celebrations.
Today, burgers and hot dogs still hold their place, but chicken, ribs and steak are rising as popular choices. Home cooks experiment with new marinades and dry rubs to refine techniques that push menus in bold directions. I often see this experimentation showing how home cooks now think like chefs, where technique matters as much as ingredients.
Bold flavors dominate these backyard menus, with barbecue, garlic, smoky, teriyaki, honey and brown sugar as crowd favorites. These seasonings connect the tradition of grilling with modern tastes, shining when cooked over consistent heat like on a Kenyon G2 Grill.
Main course upgrades
Citrus-glazed ribs and sticky soy steak skewers give familiar meats a gourmet makeover. They develop a caramelized crust when cooked on the Kenyon G2’s even heat surface, creating depth of flavor that elevates backyard grilling.
These familiar cuts also take on a Filipino twist with BBQ skewers that bring sweet, tangy and umami notes from soy sauce, calamansi juice, lemon soda, garlic and banana ketchup. This easy make-ahead option wows guests while showcasing global influences at the cookout. The first time I saw banana ketchup on a grill table, it made me realize how immigrant traditions now meet long-standing local favorites.
From global inspiration to lighter alternatives, grilled chicken thighs brushed with herb butter or chili-lime shrimp skewers provide lighter choices that still pack flavor. For vegetarians, thick slices of portobello mushrooms or cauliflower steaks sear beautifully on a hot grill, taking on a meaty texture and smoky depth that round out the menu.
Side dish inspirations
Labor Day backyard favorites aren’t complete without side dishes that keep up with the creativity of the mains. Grilled prosciutto-wrapped peaches with burrata deliver a mix of salty and creamy notes, while heirloom tomato salads and avocado mango salsa bring fresh flavors and vibrant colors that brighten the spread.
Chipotle-lime, garlic-parmesan or fresh herb blends add bold tastes, while charred green beans with garlic bring a smoky crunch. Corn remains both a staple of the cookout and a seasonal indulgence, and it always feels like summer’s finale when I bite into grilled corn slathered with butter.
Smoky baked beans can be prepped ahead and finished on the Kenyon G2 to stay warm and rich during serving. To round things out, potato salad with a mustard vinaigrette offers a tangy twist, and the bite of mustard balances heavier grilled mains and keeps the menu refreshing. I like to think of them as the dishes that tie generations of outdoor feasts together.
Desserts from the grill
Menus aren’t complete without sweet endings, and I’ve noticed how guests lean in with curiosity when dessert comes off the grill instead of out of the oven. Pound-cake sundaes warmed on the grill develop a toasty, caramelized edge that pairs perfectly with a scoop of vanilla ice cream.
Grilled fruit skewers, such as pineapple, peaches or watermelon, gain a natural flavor boost. A drizzle of honey or balsamic glaze ties it together, making fruit as exciting as any main course. The practice has roots in Mediterranean and Asian traditions, which shows how global influences shape even the sweetest part of the cookout.
To close the meal, s’mores-inspired grilled bananas or peaches turn gooey and rich. They capture the nostalgia of a campfire treat without the mess, creating a warm finish to the holiday table.
A holiday wrap worth savoring
Labor Day grilling proves once again that food tells the story of the season. The mix of global flavors and backyard classics shows how tradition and creativity can share the same table. I always think of it as a friendly send-off to summer that combines comfort and reinvention, making this holiday one to circle every year.Jennifer Allen is a retired professional chef and long-time writer. Her work appears in dozens of publications, including MSN, Yahoo, The Washington Post and The Seattle Times. These days, she’s busy in the kitchen developing recipes and traveling the world, and you can find all her best creations at Cook What You Love.