With a luxurious three-day weekend stretching before us and (from where we sit) not a cloud in the sky, Memorial Day weekend calls out for grilling, picnicking, and relaxing out of doors. Whether you dive in deep with plans to make
a home-smoked Texas-style brisket, you need a foolproof potato salad recipe to bring to a pot-luck, or you’re looking to get as much mileage as possible out of a homemade dessert without turning on the oven, we’ve got you covered with our outdoor entertaining guides: Main Courses
Grilling then smoking these ribs gives them an intense crust and soulful flavor.
Get the recipe for Char-Smoked Baby Back Ribs »
Place shucked corn on the grill for about 4 minutes, turning occasionally to evenly grill on all sides.
Taken from the belly of the hog, these are called “spare” because they’re cut close to the rib to leave the belly intact to make bacon. These meaty ribs are fattier at one end of the rack and leaner at the other, intensely flavorful, and they take longer to cook than baby back ribs.
Honey-Grilled Chicken with Citrus Salad
In this summer salad, watermelon is a sweet counterpoint to the briny pungency of feta and olives.
Get the recipe for Watermelon, Feta, and Olive Salad »
There are two types used for cooking: Ama-koji and Shio-koji. Ama-koji, called for here, has no salt, so you can control the seasoning yourself. In this simple recipe, it’s added to salmon fillets before they hit the grill, which lightly cures them and adds an umami kick.
Get the recipe for Koji-Cured Grilled Salmon »
This recipe is a far cry from the gloopy, mayonnaise-like onion dip you’ll find in a jar at your local grocery store. It’s light, tangy, and inspired by Persian
mast-o-musir, a mix of diced shallots and yogurt or labneh. Here, the alliums are lightly cooked to soften their bite; it’s the perfect thing to make for a beach picnic or summer cookout. Get the recipe for Sautéed Onion and Yogurt Dip »
Some recipes for this salad call for sauteing the onions in the bacon fat, but we prefer them left raw. This version comes from James Beard’s
American Cookery (Little, Brown & Co., 1972). Get the recipe for German Potato Salad »
Pickled Shrimp with Satsuma Orange
In this offbeat slaw from chef Chris Shepherd of Underbelly in Houston, raw red cabbage adds a textural contrast to the grilled green cabbage, and a zippy, spicy-sweet-salty dressing goes well with the charred bits.
Get the recipe for Charred Cabbage Slaw »
For a creamy texture—without the cream—Philadelphia chef
Marc Vetri purées fresh, starchy corn into a thick sauce that he then tosses with smoky scallions for a succulent summer pasta. Get the recipe for Fettucine with Corn Crema and Charred Green Onions »
Bring the DIY pantry into your kitchen
chupe de centolla, this Chilean crab gratin borders on a cheesy crab dip. While similar South American chupe are always prepared with milk-soaked bread and any combination of shrimp, scallops, shellfish, meats, and cheeses, Patagonia’s version relies solely on the massive local king crabs, the hallmark of fishermen’s kitchens along Chile’s southernmost coast. Get the recipe for The Ultimate Crab Dip »
Barbecue rubs add more flavor to ribs, brisket, chicken wings and seafood. Rubs are generally a blend of salt, black pepper, sugar, garlic powder, onion powder and other spices. These dry marinades definitely enhance the meat you grill.
17 super-cool ice cream and gelato recipes »
• 10 summery, no-cook desserts »
• 8 ways to use a watermelon »
• 24 sweet recipes for strawberries »
• Classic barbecue desserts from across America »
• The best summer pies »
• 5 takes on Mexican ice pops » Techniques
8 essential techniques every barbecue pro should master »
• Tips for perfect charcoal grilling »
• 9 steps to the perfect Texas-style smoked brisket »
• How to barbecue in a kettle grill »
• How to barbecue in a bullet smoker »
• How to barbecue in a Camerons Stovetop Smoker »
• How to barbecue in a gas grill »