Weekend BBQ Recipes That Double as Meal Prep

As someone who loves firing up the grill on weekends but doesn’t want the flavor to fizzle out by Monday, I’ve mastered the art of transforming my BBQ meals into a week’s worth of mouthwatering dishes. Let’s go through some of my favorite BBQ recipes that work well for meal prepping.

The Foundation of Flavorful Meal Prep

For me, BBQ is all about those incredible flavors that linger long after the coals have cooled. That’s why I always choose ingredients that not only taste amazing fresh off the grill but also hold up well when reheated. 

Think juicy chicken thighs, hearty vegetables like zucchini and bell peppers, and robust cuts of meat like pork shoulder. And let’s not forget proper storage – airtight sizeable containers are my best friend for keeping leftovers fresh and flavorful.

Recipe 1: Smoky BBQ Chicken Thighs

Ingredients

• Bone-in, skin-on chicken thighs (about 2 pounds)
• 2 tablespoons of my go-to BBQ chicken marinade rub (I mix paprika, brown sugar, garlic powder, onion powder, cumin, chili powder, salt, and pepper)
• 1 cup of my favorite BBQ sauce

Instructions

1. First, I pat the chicken thighs dry with paper towels. This helps the rub adhere better and ensures a crispier skin. 
2. Then, I generously coat each thigh with my homemade BBQ rub, making sure to get it into all the nooks and crannies.
3. While the chicken marinates in the rub, I preheat my grill to medium heat. Once it’s hot, I place the thighs on the grill, skin-side down.
4. I let the chicken cook for about 15 minutes on the first side, or until it releases easily from the grate and has a nice sear. 
5. Then, I flip the thighs and continue cooking for another 15-20 minutes, or until they reach an internal temperature of 165°F.
6. During the last 5 minutes of grilling, I brush the chicken with my favorite BBQ sauce, allowing it to caramelize and create a sticky, flavorful glaze.

Meal Prep Tips

Once the chicken has cooled slightly, I shred it with two forks. This shredded chicken becomes the star of my meal prep. I divide it into portions and store it in the fridge or freezer. It’s perfect for adding to salad meals, wraps, tacos, or even enjoying on its own with a side of rice and veggies.

If I’ve made a big batch, I’ll freeze some of the shredded chicken in individual portions. It thaws beautifully and is always ready for a quick and delicious meal.

Recipe 2: BBQ Pulled Pork

Ingredients

• 1 (4-6 pound) boneless pork shoulder
• 1/4 cup of my favorite dry rub (I combine brown sugar, paprika, garlic powder, onion powder, cumin, chili powder, salt, and pepper)
• 1 cup apple cider vinegar
• 1 cup of my preferred BBQ sauce

Instructions

1. I generously coat the pork shoulder with my dry rub, ensuring it’s evenly distributed all over. I like to do this the night before to let the flavors really soak in.
2. I place the pork shoulder in my slow cooker and pour in the apple cider vinegar. 
3. Cook it on low for 8-10 hours, or until it’s so tender it practically falls apart. If I want to mix it up a bit, I’ll use my smoker instead for an extra layer of smoky goodness.
4. Once the pork is cooked, I shred it with two forks, discarding any excess fat. 
5. I then mix in my favorite BBQ sauce until the pork is nicely coated.

Meal Prep Tips

This pulled pork is a blank canvas for delicious meals all week long. I love piling it on buns for classic pulled pork sandwiches, stuffing it into tortillas for tacos or burritos, or serving it over rice or baked potatoes for a hearty dinner.

I always make extra pulled pork so I can freeze it in individual portions. It’s a lifesaver on busy weeknights when I don’t have time to cook from scratch.

Recipe 3: Grilled Salmon with Lemon and Dill

Ingredients

• 4 (6-ounce) salmon fillets, skin-on
• 2 lemons, sliced
• 4 sprigs fresh dill
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. I pat the salmon fillets dry with paper towels and season them with salt and pepper.
2. I top each fillet with a few lemon slices and a sprig of fresh dill. Then, I sprinkle them with minced garlic.
3. I preheat my grill to medium heat and drizzle the salmon with olive oil. 
4. I place the fillets on the grill, skin-side down, and cook for about 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.

Meal Prep Tips

This grilled salmon is fantastic when added to salads. I love pairing it with mixed greens, cherry tomatoes, cucumbers, and a light vinaigrette.

I also enjoy mixing the flaked salmon into pasta dishes with a creamy dill sauce or a simple lemon-garlic sauce.

Versatile Sides for Any BBQ

No BBQ is complete without some delicious sides! Here are a few of my favorites that are perfect for meal prepping:

Herb-Infused Grilled Vegetables

Ingredients

• 2 medium zucchini, sliced
• 2 bell peppers (any color), chopped
• 8 ounces cremini mushrooms, sliced
• 2 tablespoons olive oil
• 1 tablespoon fresh herbs, chopped (rosemary, thyme, and oregano are my favorites)
• Salt and pepper to taste

Instructions

1. I combine the zucchini, bell peppers, and mushrooms in a large bowl. Then, I drizzle them with olive oil, sprinkle with the chopped herbs, and season with salt and pepper. I toss everything together until the veggies are evenly coated.
2. I place the vegetables on the grill over medium heat. I cook them for about 10-15 minutes, turning occasionally, until they’re tender and have those beautiful grill marks.

Additional Side Ideas

Here are some other popular BBQ sides that you can make alongside the grilled veggies if you want a heartier meal:

• Classic Coleslaw: I make a big batch of coleslaw with shredded cabbage, carrots, and a tangy mayonnaise-based dressing. It stays fresh in the fridge for days and adds a refreshing crunch to any BBQ meal.
• Creamy Potato Salad: I can’t resist a creamy coleslaw with red potatoes, hard-boiled eggs, celery, and a Dijon mustard dressing. It’s a crowd-pleaser and a great way to use up leftover potatoes.
• Grilled Corn on the Cob: I brush corn on the cob with melted butter and grill it until it’s lightly charred. It’s a simple yet incredibly flavorful side dish that’s perfect for summer BBQs.

Making the Most of Your BBQ Leftovers

Don’t let leftover BBQ go to waste! Here are a few of my favorite ways to transform them into exciting new meals:

• BBQ Chicken Pizza: I love spreading BBQ sauce on pizza dough and topping it with shredded BBQ chicken, red onion, cilantro, and mozzarella cheese. It’s a fun and flavorful twist on a classic pizza.
• Pulled Pork Tacos: Leftover pulled pork is perfect for tacos. I warm up the tortillas, fill them with pulled pork, and top them with coleslaw, avocado, and a drizzle of BBQ sauce.
• Grilled Vegetable Frittata: This is a great way to use up leftover grilled vegetables. I combine them with eggs, cheese, and herbs, then bake everything in the oven until it’s set. It’s a delicious and healthy breakfast or brunch option.

Conclusion

Meal prepping with your weekend BBQ is a game-changer. It not only saves time and effort during the week but also ensures you have delicious and satisfying meals on hand whenever hunger strikes. By following these tips and recipes, you can turn your grill into a meal prep machine and enjoy the flavors of your BBQ long after the weekend is over. So fire up that gas grill, get creative with your leftovers, and savor the flavor all week long!