22 Memorial Day Recipes for a Perfect Cookout
F&W’s Ultimate Burger
Meat master Pat LaFrieda of LaFrieda Meat Purveyors worked with us to create the most delicious homemade burger blend, combining five cuts of meat into the juiciest, beefiest and most consistently delicious burger you’ll ever have.
Layered Blackberry-and-Turmeric Lemonade
This spritzy, summery drink is incredibly versatile: swap in raspberries or strawberries for the blackberries, double the recipe for a crowd, or serve the homemade soda and the turmeric-spiked lemonade on their own.
Salmon Skewers with Almond Charmoula
Simply grilling fish is TV chef Andrew Zimmern’s favorite way to eat what comes out of the ocean. For these skewers, he pairs rich salmon with North African charmoula, a brightly acidic herb paste tempered with sweet fruit and—his personal twist—crunchy nuts.
Sausage Mixed Grill
Prick fresh sausages all over before grilling to release the excess fat.
Deluxe Lobster and Potato Chip Rolls
Co-chefs Jon Shook and Vinny Dotolo serve chips on Tabasco-spiked lobster salad tucked into buttery toasted buns.
Baked Chicken Wings
These supereasy baked chicken wings use just a few ingredients and four simple steps.
Grilled Skirt Steak with Green Sriracha
“So many cultures have some version of a pesto or chimichurri,” says Susan Feniger, who uses southeast Asian coconut, chiles and kaffir lime leaves to create a green Sriracha, a Thai-style hot sauce.
Watermelon and Charred-Tomato Salad
Tim Byres uses a smart trick here: He sears the tomatoes on one side only, so they’re fresh and smoky at the same time.
Grilled Chicken with Chimichurri
Traditional “Santa Maria BBQ” Oak Wood–Grilled Tri-Tip
Kidney Bean Salad
This bright, crunchy kidney bean salad is tossed in a zippy lime-jalapeño vinaigrette. Terrific on its own, this salad would be equally good served over chopped romaine, tossed with cooled couscous, garnished with roasted salted pumpkin seeds or scooped up with tortilla chips.
Coconut-Curry Grilled Chicken
Serve this classic tomato-and-mozzarella salad with lots of grilled bread for dipping. The olive oil and the cream from the buffalo-milk mozzarella create an irresistible sauce in the bottom of the bowl.
Grill-Roasted Bacon-and-Scallion Corn Muffins
When baking these bacon-and-scallion-flecked corn muffins—a great accompaniment to all kinds of barbecue—Nick Fauchald prefers the grill to a conventional oven for two reasons: The muffins absorb some of the grill’s great smoky flavors, and he can spend that much more time outside.
Beef Burgers with Sweet-n-Smoky Ketchup
To spiff up a big, juicy burger, try making this sweet, spicy ketchup, which gets its smoky flavor from dried pasilla chiles.
Deviled Egg Toast
This twist on deviled eggs is Chef Missy Robbins’ favorite way to get the salty, spicy, tangy filling all in one crunchy bite. Robbins usually tops her crostini with bottarga or tuna roe, but recommends truffles or even hot sauce, too.
Citrus and Garlic Pork Shoulder
This marinated bone-in pork shoulder should be one of the first things to go on the grill, so it has plenty of time to roast slowly. The total time will vary depending on the heat of the fire, the temperature outside and the meat’s distance from the heat; to speed things up, you can cover the grill, leaving the air vents open. To determine doneness, use a meat thermometer. The pork is ready when the internal temperature reaches 160°.
Grilled Baby Potato Salad
This modern take on potato salad forgoes mayo for a base of vinegar and olive oil. Justin Chapple also grills the potatoes to add a great smoky flavor before tossing them with quickly pickled red onions. But the best part is the playful salt-and-vinegar potato chip topping, which adds an addictive crunch.
Coffee-Rubbed Strip Steaks with Chimichurri Sauce
This bright and fresh chimichurri is used twice: as a sauce for the steak and as a dressing for the accompanying herb salad.
Green Salad with Smoky Barbecue Vinaigrette
Smoky barbecue sauce and cheese-toasted corn bread croutons put a Texas spin on hearty greens.
Fire-Roasted Berry Crostini with Honey Crème Fraîche
Grill this super-simple dessert right before you serve it: It takes just 30 minutes.
Brown Sugar Cake with Ricotta and Blueberries
Joe Flamm, Executive Chef at Spiaggia in Chicago, cinched his season 15 Top Chef win with this simple brown sugar cake. “I just fell in love with it right away, and I’ve wanted it ever since,” Flamm says. The chewy, dense confection is like a cross between a cake and a blondie. It’s delicious both by itself and dressed up with Ricotta Mousse and Blueberry Sauce.