48 Labor Day Meals That Bring the Heat to Your BBQ Bash

Nothing signals the last long weekend of summer quite like the smell of a grill and a table loaded with good food. Whether you prefer smoky meats, fresh vegetables, or sweets cooked in cast-iron, these dishes deliver big flavor without complicated techniques. Pick a handful or work through the whole list—either way, your cookout guests will leave happy and full. Fire up that grill and enjoy the day off in delicious style.

1. Classic Beef Burgers

A well-seasoned beef patty, a toasted bun, and your favorite toppings form the backbone of any great BBQ spread. Blend ground chuck with a pinch of salt, pepper, and Worcestershire sauce before shaping into thick patties. Grill over medium-high heat until the crust sears and the center reaches your desired doneness. Offer guests a topping bar with pickles, onions, and different cheeses for a personalized bite.

2. Barbecue Chicken Wings

Chicken wings pick up smoke and char in no time, making them a quick crowd-pleaser. Season the wings with garlic powder and paprika, then grill until the skin crisps. Finish by tossing them in your favorite tangy BBQ sauce and give them one more turn on the grates so the glaze caramelizes. Serve with plenty of napkins and celery sticks for the full experience.

3. Grilled Corn on the Cob

Sweet corn develops smoky depth when cooked directly on the grill. Leave the husks on for a few minutes to steam the kernels, then peel them back to blister the corn slightly. Brush with melted butter mixed with lime juice and chili powder for a zesty bite. It’s simple, affordable, and pairs well with just about everything else on the table.

4. Smoky Baby Back Ribs

Low and slow is the secret to fall-off-the-bone ribs. Rub racks with brown sugar, cumin, and smoked paprika, then cook indirectly at 250°F for about four hours. Baste with sauce during the final 30 minutes so it sets into a sticky layer. Rest the ribs briefly before slicing between the bones to keep juices locked in.

5. Veggie Kabobs

Rainbow kabobs turn ordinary vegetables into a festive centerpiece. Marinate chunks of zucchini, peppers, onion, and mushrooms in olive oil, lemon, and oregano for at least 30 minutes. Thread them onto metal or soaked wooden skewers and grill until the edges char lightly. Sprinkle with feta or fresh herbs just before serving.

6. Beer-Marinated Bratwurst

Simmer brats in a pool of lager with sliced onions and garlic to infuse extra flavor before they ever hit the grill. Once the sausages plump, transfer them to medium heat and cook until skin blisters. Serve in pretzel buns with spicy mustard and a scoop of sauerkraut. The combo of malty beer and smoky pork is hard to beat.

7. Cedar-Plank Salmon

Soak a cedar plank in water for at least an hour, then place seasoned salmon on top. The wood steams inside the grill, adding gentle smoke and preventing sticking. Cook until the fish flakes easily and the surface turns a vibrant coral. A finishing brush of maple glaze adds just the right hint of sweetness.

8. Portobello Mushroom Burgers

Large portobello caps mimic the size and umami richness of beef patties. Marinate the mushrooms in balsamic vinegar, olive oil, and garlic for 20 minutes, then grill until tender. Pile into buns with goat cheese and roasted peppers for a vegetarian main that still satisfies. A dash of pesto makes it even better.

9. BBQ Pulled Pork Sandwiches

Pork shoulder transforms into tender shreds after a long, smoky cook. Coat the meat in a spice rub, smoke at 225°F until it reaches 195°F internally, then rest before pulling. Toss the pork with a vinegar-based sauce for balance. Serve on soft buns with crunchy slaw for texture contrast.

10. Hawaiian Grilled Chicken Skewers

Sweet pineapple juice tenderizes chicken while soy sauce and ginger add savoriness. Alternate chunks of marinated chicken with pineapple and peppers on skewers. Grill over medium heat until chicken reaches 165°F and fruit is lightly charred. Sprinkle with toasted sesame seeds for a tropical finish.

11. Elote Salad

This salad captures all the flavor of elote without the mess of eating from the cob. Mix grilled corn kernels with mayo, lime juice, chili powder, and crumbled cotija. Stir in diced jalapeños for heat and cilantro for freshness. Chill briefly so the flavors meld before serving alongside grilled meats.

12. Memphis-Style Dry Rub Ribs

Unlike saucy counterparts, Memphis ribs let the spice blend shine. Combine paprika, garlic powder, cayenne, and a touch of brown sugar, then massage generously into the meat. Smoke slowly until the bark firms and the ribs bend easily. Offer sauce on the side for dipping rather than glazing.

13. Grilled Peach & Burrata Salad

Grilled peaches caramelize quickly, bringing out their natural sugars. Pair the warm fruit with cool, creamy burrata and peppery arugula. Drizzle balsamic reduction for a sweet-tart accent. This dish acts as a refreshing side or a light starter before the heavier meats.

14. Chimichurri Steak

Skirt or flank steak cooks fast and soaks up smoke beautifully. Season simply with salt and pepper, then grill over high heat for a well-seared crust. Rest, slice against the grain, and top with fresh chimichurri made from parsley, oregano, garlic, olive oil, and red wine vinegar. The herbaceous sauce cuts through the richness of the meat.

15. BBQ Jackfruit Sliders

Young green jackfruit shreds into strands that resemble pulled pork once simmered in barbecue sauce. Warm the fruit in a skillet with onions, garlic, and a splash of vegetable broth until tender. Pile onto small buns and add a quick cabbage slaw for crunch. Vegans and meat-eaters alike will return for seconds.

16. Maple-Dijon Chicken Drumsticks

Whisk together maple syrup, Dijon mustard, and a splash of apple cider vinegar to create a sweet-savory glaze. Grill drumsticks over indirect heat until the skin crisps and juices run clear. Brush on the glaze during the final minutes so it caramelizes without burning. These drumsticks pair nicely with cornbread or baked beans.

17. Shrimp Boil Foil Packs

Foil packs keep cleanup minimal while locking in flavor. Toss shrimp, parboiled potatoes, corn, and smoked sausage with butter and Old Bay seasoning. Seal in heavy-duty foil and grill over medium heat for about 12 minutes, flipping once. Serve straight from the packets with lemon wedges for squeezing.

18. Charred Broccolini with Lemon

Broccolini’s slender stalks cook quickly and absorb smoky notes well. Coat lightly with olive oil, salt, and pepper before grilling over high heat until the florets darken. Finish with a squeeze of fresh lemon juice and a sprinkle of red pepper flakes. The result is a bright, slightly bitter side that balances richer dishes.

19. Tandoori-Spiced Lamb Chops

Yogurt, lemon juice, and a blend of cumin, coriander, and paprika tenderize and flavor the lamb. Marinate the chops for at least four hours, then grill over medium-high heat to desired doneness. Rest for five minutes so juices redistribute. Serve with cooling cucumber raita to balance the spices.

20. Sweet Heat Baked Beans

Slow-cooked beans soak up smoky flavor from bacon while molasses and brown sugar lend sweetness. Add diced jalapeños or chipotle peppers for a hint of spice. Simmer on the grill over indirect heat so the sauce thickens and caramelizes around the edges. These beans hold their own next to ribs or burgers.

21. Jalapeño Cheddar Cornbread

Cornbread baked in cast iron gets irresistibly crisp edges and a tender crumb. Fold shredded cheddar and minced jalapeños into the batter for flavor and moisture. Slide the skillet onto the grill or into an oven for about 20 minutes until the top browns. Serve warm with a pat of butter that melts into every nook.

22. Grilled Pineapple Rings

Pineapple’s natural sugars caramelize quickly, creating a dessert-like treat that doubles as a side. Slice fruit into thick rings, brush with a little brown sugar and lime juice, and grill briefly on each side. A light dusting of chili powder adds subtle heat. Serve alone or over vanilla ice cream for a simple finale.

23. Caprese Pasta Salad

This pasta salad travels well and tastes great at room temperature. Toss cooked rotini with halved tomatoes, mozzarella, and plenty of fresh basil. Dress with olive oil, balsamic vinegar, and a pinch of garlic powder. Chill for at least an hour so the flavors meld and the pasta absorbs the dressing.

24. Chipotle Black Bean Burgers

Mashed black beans combine with oats, diced onions, and chipotle peppers to form hearty patties. Grill until a crisp crust develops on each side, basting lightly with oil to prevent sticking. The smoky heat pairs well with creamy avocado and a splash of lime. Even meat lovers appreciate their satisfying texture.

25. Honey-Glazed Carrots

Carrots become tender and sweet on the grill, especially with a touch of honey. Parboil them first to speed cooking, then toss with honey, butter, and thyme. Grill over medium heat, turning until lightly charred. A sprinkle of sea salt right before serving balances the sweetness.

26. Korean BBQ Short Ribs (Galbi)

Flanken-style ribs marinate in soy sauce, pear purée, garlic, and sesame oil, giving them a perfect balance of sweet and savory. Because they’re thin, they cook in just a few minutes per side over high heat. The sugar in the marinade caramelizes quickly, so keep tongs handy. Offer lettuce leaves and kimchi for build-your-own wraps.

27. Buffalo Cauliflower Bites

Lightly battered cauliflower roasts up crisp on the grill in a perforated basket or cast-iron pan. Toss hot florets in classic buffalo sauce for crave-worthy heat. Serve with celery sticks and blue cheese dressing just like traditional wings. They disappear fast, so consider making extra.

28. S’mores Dip

This dip brings all the nostalgia of campfire s’mores without the hassle of individually toasting marshmallows. Layer chocolate chips in a skillet, top with marshmallows, and place on indirect heat until gooey. Scoop with graham crackers while it’s still warm. Kids and adults alike will scrape the pan clean.

29. Peach Cobbler Skillet

Fresh or frozen peaches simmer under a biscuit topping that crisps as it bakes on the grill. A dash of cinnamon and a squeeze of lemon juice brighten the fruit. Serve the cobbler hot with vanilla ice cream that melts into the crevices. It’s the perfect sweet note to close the meal.

30. BBQ Tofu Steaks

Press extra-firm tofu to remove moisture, then marinate in barbecue sauce for at least an hour. Grill over medium-high heat, flipping gently so the glaze doesn’t stick. The edges crisp while the interior stays tender. Slice and serve with additional sauce on the side.

31. Nashville Hot Chicken Sandwiches

Fry chicken thighs until crunchy, then toss immediately in cayenne-laden oil to achieve that signature fiery coating. Stack the chicken on white buns with pickles to balance the heat. A cool cabbage slaw adds crunch and relief. Have plenty of iced tea ready.

32. Greek-Style Lamb Burgers

Ground lamb mixed with oregano, garlic, and a hint of mint brings Mediterranean flair to the grill. Cook the patties over medium heat until just pink in the center. Serve on pita or regular buns with a dollop of tzatziki and crisp veggies. The aromatic spices pair wonderfully with a light Greek salad.

33. Pesto Grilled Shrimp Skewers

Large shrimp marinate quickly, so toss them in pesto just before grilling. Thread onto skewers and cook for two minutes per side over high heat until opaque. The herbaceous sauce chars slightly, intensifying its flavor. Serve atop rice or alongside grilled vegetables.

34. Watermelon Feta Salad

Juicy watermelon and salty feta create a refreshing side that brightens any heavy BBQ plate. Toss cubes of fruit with olive oil, lime juice, and fresh mint. A drizzle of balsamic reduction adds depth. Keep it chilled until the moment you serve.

35. Cajun Grilled Oysters

Place oysters directly on the grill until they pop open, then spoon in a mixture of butter, garlic, and Cajun seasoning. Close the lid briefly so the butter melts and mingles with the briny liquor. Serve hot with lemon wedges and crusty bread. They’re small but mighty in flavor.

36. Street-Style Carne Asada Tacos

Citrus and garlic marinate flank steak, infusing it with bright, savory notes. Grill quickly over high heat, then chop into bite-sized pieces. Pile onto small corn tortillas and top with diced onion and cilantro. A squeeze of lime ties everything together.

37. Teriyaki Turkey Burgers

Ground turkey stays juicy with the help of soy sauce and ginger mixed into the patty. Brush with teriyaki during the final minutes of grilling for a shiny glaze. Top with grilled pineapple and crisp lettuce. The sweet-savory combo feels lighter than beef but just as satisfying.

38. Macaroni Salad with Dill Pickles

A pop of pickle brine cuts through the richness of mayonnaise in this classic side dish. Combine cooked macaroni with diced celery, red onion, and plenty of chopped pickles. Stir in mayo, a dash of mustard, and some pickle juice for tang. Chill until the flavors meld and serve alongside grilled meats.

39. Spicy Mango Slaw

Swap out traditional coleslaw for this sweet-and-spicy version. Julienne ripe mango and mix with shredded purple and green cabbage. Dress with lime juice, honey, and a pinch of cayenne pepper. The vibrant flavors pair particularly well with grilled seafood or chicken.

40. Brown Sugar Bourbon Steak Tips

Sirloin tips marinate in bourbon, brown sugar, and soy sauce for at least two hours to absorb sweet, smoky notes. Grill over high heat, turning often to prevent burning. The caramelized glaze locks in juices and adds a glossy sheen. Serve on toothpicks as an easy appetizer or over rice as a main dish.

41. BBQ Tempeh Kebabs

Steaming tempeh before marinating removes bitterness and helps it soak up sauce. Thread cubes onto skewers with onions and peppers, then baste with barbecue sauce as they cook. The nutty flavor of tempeh pairs nicely with smoky char. Vegans will appreciate the protein punch.

42. Charred Romaine Caesar

Briefly grilling romaine adds depth while keeping the core crisp. Brush cut sides with olive oil and place on high heat for about one minute. Plate with a creamy Caesar dressing, Parmesan shavings, and crunchy croutons. It’s a unique twist on the classic salad.

43. Sticky Soy Drumettes

Marinate drumettes in soy sauce, ginger, and brown sugar, then grill until the skin crisps. Reduce the remaining marinade on the stove into a thick glaze. Toss the cooked chicken in the sauce so every nook is coated. Garnish with sesame seeds and sliced scallions for extra flavor.

44. Loaded Potato Skins

Bake potatoes until tender, then scoop out the centers and grill the skins cut-side down for crunch. Fill with cheese and bacon, then return to indirect heat until the cheese melts. Top with sour cream and chives right before serving. They make a hearty side or starter.

45. Smoked Mac and Cheese

Cook your favorite mac and cheese recipe, then place the pan in the smoker for about 45 minutes. The pasta absorbs subtle smoke while the top turns crunchy. Use a mix of sharp cheddar and gouda for depth. Guests will return for seconds and thirds.

46. Grilled Halloumi with Veggies

Halloumi’s high melting point makes it perfect for the grill. Slice the cheese and cook alongside seasoned vegetables until both develop grill marks. Serve together with a squeeze of lemon and a drizzle of olive oil. The salty cheese complements the sweet veggies wonderfully.

47. Chocolate Chip Skillet Cookie

Mix standard cookie dough and spread it into a buttered cast-iron pan. Bake on the grill with the lid closed until edges brown and the center stays slightly gooey. Serve straight from the skillet with scoops of ice cream. It’s shareable, nostalgic, and incredibly easy.

48. Pineapple Upside-Down Cupcakes

Divide brown-sugar butter and pineapple rings among muffin tins, then pour vanilla batter over top. Bake on the grill using indirect heat until the cakes rise and set. Flip each one to reveal the glossy fruit topping. The cupcakes cool quickly, making them perfect for serving as guests wind down.