It ain’t over ’til the fat burger sings.

Taryn Pire has been writing for BuzzFeed Tasty since 2026.

No cookout is complete without this timeless handheld, made with ground chuck for rich flavor and an optimal lean-to-fat ratio. Go the extra mile by preparing the suggested burger sauces too, which range from BBQ aioli to fry sauce (aka mayoketchup). 

In case a smoky, garlicky dry rub isn’t enough to convince you to make fish for your Labor Day BBQ, perhaps the punchy, herby chimichurri is. Need I mention the fresh corn-tomato salad on top? 

This main stars a sweet, zingy, umami-rich marinade of balsamic vinegar, soy sauce, honey, Creole seasoning, and tomato paste. FYI: If you’re using wooden skewers, soak them for at least 30 minutes to keep them from burning as the pork cooks. 

Recipe: Grilled Pork Skewers with Balsamic Marinade

Summer’s signature stone fruit makes a guest appearance in this entrée. It requires some forethought, as the chicken marinates overnight, but the salt and tea in the brine guarantee juicy, tender results worth planning (and waiting) for. 

Recipe: Peach Tea-Brined Grilled Chicken

ICYMI, spatchcocking calls for removing the backbone and flattening the whole bird, which speeds up the grilling time and aids in even cooking. Here, the chicken is crowned with an allium-rich basil sauce spiked with fresh lemon.

Nothing wows at a barbecue like grilled steak, and this one has its own side salad built in. Be sure to let the meat rest, then cut it against the grain for serving; this helps it retain its moisture and makes the meat more tender.

Recipe: Grilled Skirt Steak with Tomato Salad

When it’s too hot out to even fathom turning on the oven, it’s the Crock-Pot’s time to shine. Whether you cook the ribs on high for four hours or low and slow for eight, the semi-homemade barbecue sauce is sure to impress. 

Who knew you could feed six people in 20 minutes flat, let alone with a single pot? Not counting salt and pepper, this kid-friendly cookout staple only calls for four ingredients. 

This cookout favorite is only six ingredients away. Bonus? The recipe calls for vegetarian ingredients, so the plant-based eaters at your cookout can indulge with everyone else instead of asking, “Is there bacon in this?”

Creamy, tangy, and teeming with fresh dill, the secret ingredient to this picnic-perfect side is pickle brine. Make it a day in advance so the spuds have plenty of time to soak up the dressing before they’re served. 

In the face of a meaty barbecue medley, your Labor Day menu needs something light and refreshing. Enter this grain bowl, complete with a dressing that can be whisked together ahead of time (the quinoa can be prepared in advance, too). 

With Labor Day just around the corner, this is your last chance to savor summer corn. Here, it’s paired with tomato, avocado, red onion, and a simple pantry dressing that lets the sunny produce shine. 

Thanks to brown butter, this summer cornbread is just fancy enough without being too stuffy for a BBQ. Don’t substitute store-bought shredded cheese for freshly shredded; the former comes with a special coating that prevents clumping, so it won’t melt as smoothly. 

Can’t choose between macaroni salad and a bowl of greens? This cool, crisp, make-ahead gem offers the best of both worlds. I won’t tell if you use store-bought Caesar dressing and croutons — it’ll be our little secret. 

All you need are cherries, 35 minutes, and a stocked pantry to pull off this summer sweet. If a craving strikes in the off-season, feel free to use frozen cherries instead of fresh (just be sure to thaw and drain them first). 

This Sicilian-inspired take on shaved ice is prepared by freezing coffee in batches and scraping it into a frosty, fluffy dessert with a fork — no blender or ice cream machine required. The suggested salted cream cheese whipped cream garnish merely gilds the lily. 

No hate to the ice cream truck, but store-bought popsicles simply don’t compare to these creamy, tart treats. Might I suggest adding toasted coconut, chopped nuts, or crumbled granola for texture?

Recipe: Ice Pops with Greek Yogurt, Berries, & Honey

These elevated cookies will hold you over until your next Caribbean getaway. They're studded with dried mango, macadamia nuts, coconut flakes, and two types of chocolate for good measure. 

Icebox cake may demand patience and careful assembly, but at least you won’t need to turn on the oven to make it. This one is stacked high with lemony blueberry sauce, cream cheese filling, and graham crackers. 

Consider this one of the tastiest, summeriest ways to upgrade boxed yellow cake mix. Even better, the recipe calls for canned peaches in heavy syrup, so you won’t have to spend time at the cutting board to pull it off. 

Fact: No one can turn down a toasted marshmallow, especially at a Labor Day BBQ. Instead of warming this shareable s'mores skillet in the oven, pop the pan under the grill until the chocolate is melted and the top is golden brown. 

Whiskey lovers will be overjoyed to see their favorite spirit on your patio table. Substitute frozen berries for fresh if that’s what you have on hand; the raspberry liqueur will drive home the drink’s fruity flavor regardless. 

This Labor Day BBQ cocktail is more flavorful than you’d expect. Instead of simply adding fruit to a mixture of white and sparkling vino, the fruit is reduced into a concentrated simple syrup that infuses every drop of sangria with summer magic. 

You can prepare the spicy simple syrup up to two weeks in advance, so you can have one less item on your to-do list the day of the cookout. Fresh lime and orange juices make the Labor Day libation extra tasty, so don’t substitute the store-bought stuff. 

Recipe: Spicy Jalapeño Margaritas for a Crowd

Frozen strawberries are used instead of ice cubes for the most potent fruit flavor. While white rum is the go-to for daiquiris, I’m betting coconut rum, tequila, and vodka are all fair alternatives. 

Take your pick of still or sparkling rosé, as well as tequila or smoky mezcal; whatever you do, don’t skip the chile-lime rim for maximum razzle-dazzle. I’d also recommend adding at least a splash of bittersweet grapefruit juice to stay true to the OG paloma. 

Summer’s quintessential sipper is always invited to the cookout. Smoky, photogenic, and simple, this spin on lemonade should be strained, then chilled with ice just before serving to avoid diluting its flavor.

The sweetness of summer blackberries cuts through the spicy, sharp heat of ginger beer, not to mention vodka's boozy edge and sour lime juice. Pro tip: Chill the mugs in the freezer before serving the cocktails for a peak-delicious first tip.