25 essential BBQ recipes for every summer gathering

The scent of sizzling meat, smoky sauces, and sunshine signals that BBQ season is officially here. Whether you're a seasoned grill master or just firing up the coals for the first time, these 25 essential recipes will elevate your summer gatherings from casual cookouts to unforgettable feasts.

From quick-grilled weeknight favorites to low and slow classics and bold global flavors, this roundup has something for every palate and occasion. You'll find time-saving techniques, expert tips, and mouthwatering meals, along with plenty of plant-based and international options to keep things fresh all season long.

Key takeaways:

• Master both quick-grilling recipes and low-and-slow BBQ classics to handle any summer gathering situation.

• Homemade BBQ sauce can enhance the flavor of many dishes and is simple enough for a quick kitchen project.

• International BBQ styles offer exciting flavor alternatives to traditional American barbecue.

• Plant-based BBQ options can be just as satisfying as their meaty counterparts when prepared with the right techniques.

What makes a great summer BBQ recipe

Great summer BBQ recipes balance smoky, sweet, tangy, and savory elements while showcasing quality ingredients. The best BBQ dishes offer straightforward preparation methods that leave you free to enjoy your gathering instead of being chained to the grill. From low and slow smoking to quick-seared grilling ideas, these recipes cover all the essential BBQ foods and grilling recipes you need.

Most great BBQ recipes share key elements: a flavorful rub or marinade, proper cooking temperature, and the right finishing sauce. Whether you're cooking for a crowd or an intimate dinner, these recipes offer approachable techniques designed to impress with bold BBQ flavor.

Looking for authentic BBQ flavor without the work? Enjoy fresh Brisket meals made by award-winning chefs and delivered straight to your door.

Classic BBQ mains everyone should master

These tried-and-true recipes are the heart of BBQ tradition. They've earned their place at the table by consistently delivering bold flavor and crowd-pleasing results. Whether you're feeding a few friends or a full backyard gathering, these classics never disappoint.

Slow-smoked pulled pork

Ingredients:

• 5-7 lb pork shoulder (Boston butt)

• 2 tablespoons kosher salt

• 2 tablespoons brown sugar

• 1 tablespoon paprika

• 1 tablespoon garlic powder

• 1 tablespoon onion powder

• 1 teaspoon black pepper

• 1 teaspoon cayenne pepper

• 2 cups apple juice for spritzing

• 1 cup BBQ sauce

Directions:

1. Mix dry ingredients to create a rub and apply generously to the pork shoulder.

2. Smoke the pork shoulder low and slow at around 225°F, cooking until it becomes tender enough to pull apart easily and reaches an internal temperature in the ideal range for pulled pork.

3. Begin spritzing with apple juice partway through the smoking process to help keep the meat moist and enhance its flavor.

4. Let the meat rest until it's cool enough to handle, then pull apart with two forks.

5. Mix with BBQ sauce to taste and serve on brioche buns with coleslaw.

Chef Chris Ratel's BBQ Pulled Pork captures all the rich, smoky flavor of the classic—without the hours spent tending the smoker. Available now on our menu.

Texas-style beef brisket

Ingredients:

• 10-12 lb whole beef brisket

• 2 tablespoons kosher salt

• 2 tablespoons coarse black pepper

• Oak or hickory wood chunks

Directions:

1. Trim excess fat, leaving about ¼-inch fat cap.

2. Season generously with equal parts salt and pepper.

3. Begin smoking the brisket at 250°F and monitor until it reaches an internal temperature of 165°F, adjusting time as needed based on the size and cut of the meat.

4. Wrap tightly in butcher paper and continue smoking until the brisket is tender and reaches your desired doneness.

5. After cooking, keep the brisket wrapped and let it rest to help retain its juices before slicing against the grain.

Craving authentic brisket without the long cook time? Chef Chris Ratel’s Chopped BBQ Brisket Sandwich delivers bold, smoky flavor—ready when you are.

Ready to try the best-tasting meal delivery by award-winning chefs? Explore the weekly menu and select your meals

Fall-off-the-bone BBQ ribs

Ingredients:

• 2 racks baby back ribs

• ¼ cup yellow mustard

• ¼ cup apple cider vinegar

• ½ cup brown sugar

• 2 tablespoons paprika

• 1 tablespoon each: black pepper, salt, garlic powder, onion powder

• 1 teaspoon cayenne pepper

• 1 cup BBQ sauce

Directions:

1. Remove membrane from bone side of ribs.

2. Apply mustard-vinegar mixture, then season with dry rub.

3. Use a popular rib-smoking technique: start by smoking unwrapped, then wrap the ribs with apple juice, and finish by unwrapping and applying sauce during the final stage of cooking.

4. Allow the ribs to rest briefly before slicing between the bones to help retain their juices.

Chef Dustin Taylor’s Grandad’s BBQ Ribs serve up fall-off-the-bone flavor. No six-hour smoke session required.

Pro tip: The 3-2-1 method is a foolproof formula for perfect ribs—3 hours unwrapped, 2 hours wrapped in foil, and 1 final hour unwrapped with sauce for that sticky, caramelized finish.

Quick and easy BBQ recipes

BBQ doesn’t always mean all-day cooking. These fast and flavorful recipes are perfect for busy weeknights or spontaneous summer get-togethers, delivering big taste in less time.

30-minute BBQ chicken breasts

Ingredients:

• 4 boneless, skinless chicken breasts

• 2 tablespoons olive oil

• 1 cup BBQ sauce

• Basic brine: 4 cups water, ¼ cup salt, 2 tablespoons sugar

• Simple rub: 1 tablespoon paprika, 1 teaspoon each garlic powder, onion powder, salt, ½ teaspoon each black pepper and cayenne

Directions:

1. Brine chicken for 15-30 minutes, then rinse and pat dry.

2. Apply the rub to the chicken, then grill over medium-high heat until nicely charred on both sides and cooked through.

3. Brush with BBQ sauce and finish cooking until internal temperature reaches 165°F.

4. Allow the chicken to rest briefly before serving to help retain its juices.

Try our BBQ Glazed Chicken by Chef Chris Massiah for a chef-perfected version of this quick BBQ favorite.

Grilled BBQ shrimp skewers

Ingredients:

• 2 lbs large shrimp, peeled and deveined

• 2 tablespoons olive oil

• 2 tablespoons lemon juice

• 3 garlic cloves, minced

• 1 teaspoon paprika

• ½ teaspoon salt

• ¼ teaspoon black pepper

• ¼ cup BBQ sauce mixed with 2 tablespoons honey

Directions:

1. Marinate shrimp in oil, lemon, garlic, and spices for 15-20 minutes.

2. Thread onto skewers and grill until the shrimp turn pink and opaque, turning once for even cooking.

3. After brushing with the BBQ-honey mixture, grill briefly to allow the glaze to caramelize.

For the full seafood BBQ experience, Chef Dustin Taylor’s BBQ Shrimp Boil brings bold coastal flavor straight to your table.

International BBQ flavors to try

Barbecue isn’t just an American tradition. From Korean galbi to Chinese char siu, global BBQ styles bring bold spices, unique techniques, and exciting variety to your summer spread. These recipes are your passport to a world of flavor.

Korean BBQ short ribs (Galbi)

Ingredients:

• 3 lbs beef short ribs, cut flanken-style

• 1 Asian pear, grated

• 1 small onion, grated

• 6 garlic cloves, minced

• 1 tablespoon ginger, grated

• ½ cup soy sauce

• ¼ cup brown sugar

• 2 tablespoons rice wine

• 2 tablespoons sesame oil

Directions:

1. Combine all ingredients except ribs to make marinade.

2. Marinate ribs for at least 4 hours, preferably overnight.

3. Grill over high heat for 2-3 minutes per side until caramelized.

4. Serve with lettuce wraps and rice.

Available on our menu, Chef James Grody’s K-BBQ Skirt Steak delivers bold, authentic Korean flavor. No overnight marinade required.

Enjoy fresh bacon pork belly meals made by award-winning chefs for more Asian-inspired BBQ flavors delivered to your door.

Chinese char siu BBQ pork

Ingredients:

• 3 lbs pork shoulder, cut into strips

• 2 tablespoons honey

• 2 tablespoons hoisin sauce

• 2 tablespoons soy sauce

• 2 tablespoons Chinese five-spice powder

• 2 tablespoons Shaoxing wine

• 2 tablespoons sugar

• 1 tablespoon sesame oil

• 4 garlic cloves, minced

Directions:

1. Combine all ingredients except pork and honey to make marinade.

2. Marinate pork overnight.

3. Begin roasting in a 375°F oven, then flip the pork and brush it with honey partway through cooking.

4. Roast 15 more minutes, flip, brush with honey, then broil for 5 minutes.

5. Rest before slicing thinly across the grain.

Skip the prep and savor the flavor with our Char Siu BBQ Pork Rice Bowl by Chef Mike Ding—authentic taste made easy.

BBQ for a crowd

Hosting a big summer gathering? These crowd-pleasing recipes are built for scale, offering maximum flavor with minimal stress. Prep ahead, cook smart, and serve up BBQ that satisfies everyone at the table.

Party-size pulled pork

Ingredients:

• 8-10 lb bone-in pork shoulder

• ¼ cup yellow mustard

• BBQ rub: ½ cup brown sugar, ¼ cup paprika, 3 tablespoons salt, 2 tablespoons each black pepper, garlic powder, onion powder, 1 tablespoon cayenne

• 2 cups apple juice for spritzing

• 2-3 cups BBQ sauce

• 24 slider buns plus toppings

Directions:

1. Apply mustard and rub to pork, refrigerate overnight.

2. Smoke at 250°F for 8-10 hours until internal temperature reaches 195-205°F.

3. Rest 1 hour, shred, and mix with BBQ sauce.

4. Set up a DIY sandwich bar with buns, meat, and toppings.

Chef Fabiola Rivera’s Pulled Pork BBQ Platter serves up slow-cooked flavor without the wait. Perfect for feeding a hungry crowd.

BBQ chicken sliders for a group

Ingredients:

• 5 lbs boneless, skinless chicken thighs

• 2 tablespoons olive oil

• 2 onions, diced

• 6 garlic cloves, minced

• 2 cups chicken broth

• 3 cups BBQ sauce, divided

• ¼ cup brown sugar

• 2 tablespoons Worcestershire sauce

• 2 tablespoons apple cider vinegar

• 24 slider buns

Directions:

1. Cook onions in oil, add garlic, then add chicken and remaining ingredients except 1 cup BBQ sauce.

2. Simmer covered until the chicken becomes tender, checking occasionally for doneness.

3. Shred chicken, return to pot with remaining BBQ sauce, and simmer 15 minutes uncovered.

4. Serve on slider buns with coleslaw.

Try Chef James Grody’s Pulled BBQ Chicken Sandwich for a chef-crafted take on this classic crowd-pleaser.

Vegetarian and plant-based BBQ

Who says BBQ has to mean meat? With the right techniques and bold flavors, these plant-based recipes deliver smoky, satisfying dishes that even carnivores will crave.

BBQ portobello mushroom burgers

Ingredients:

• 6 large portobello mushroom caps

• 3 tablespoons olive oil

• 2 tablespoons balsamic vinegar

• 3 garlic cloves, minced

• 1 teaspoon smoked paprika

• ½ teaspoon salt

• ¼ teaspoon black pepper

• ¼ cup BBQ sauce

• 6 burger buns plus toppings

Directions:

1. Clean mushrooms and remove gills.

2. Marinate in oil, vinegar, garlic, and spices for 30 minutes.

3. Grill each side until nicely charred, brushing with BBQ sauce after flipping.

4. Serve on toasted buns with toppings.

Chef Tony Perez’s BBQ Mushroom Sliders serve up rich, smoky flavor with none of the prep work. Available on our menu now.

Homemade BBQ sauce recipe

Every BBQ enthusiast needs a signature BBQ sauce. This classic recipe balances sweet, tangy, and smoky flavors and can be customized to your preference.

Ingredients:

• 2 cups ketchup

• ½ cup apple cider vinegar

• ¼ cup Worcestershire sauce

• ¼ cup brown sugar

• 2 tablespoons molasses

• 2 tablespoons yellow mustard

• 1 tablespoon onion powder

• 1 tablespoon garlic powder

• 1 teaspoon black pepper

• 1 teaspoon smoked paprika

• ½ teaspoon cayenne pepper (adjust to taste)

Directions:

1. Combine all ingredients in a saucepan and whisk until smooth.

2. Bring to a simmer over medium heat, then reduce to low.

3. Cook uncovered for 15-20 minutes, stirring occasionally, until thickened.

4. Cool completely and store in an airtight container in the refrigerator until ready to use.

This versatile BBQ sauce works with everything from pulled pork to grilled vegetables. For regional variations, try:

• Carolina-style: Reduce ketchup to ½ cup and increase vinegar to 1 cup for a tangier sauce

• Spicy version: Double the cayenne and add 1 tablespoon of hot sauce

• Bourbon twist: Add ¼ cup bourbon and reduce by half before adding other ingredients

For a quick BBQ flavor boost, always keep a high-quality BBQ rub on hand. Mix 1/4 cup brown sugar, 2 tablespoons paprika, 1 tablespoon each of salt, garlic powder, and onion powder, plus 1 teaspoon each of black pepper and cayenne.

Essential BBQ tips from top chefs

Award-winning chefs share their secrets for BBQ success:

• Temperature control is key: Set up a two-zone fire with direct and indirect heat areas to give yourself cooking flexibility.

• Don't rush: Low and slow cooking develops the best flavor and texture, especially for larger cuts.

• Rest your meat: Allow meat to rest after cooking (5 minutes for small cuts, 30+ minutes for large cuts) to redistribute juices.

• Use a meat thermometer: Stop guessing and start knowing exactly when your food is perfectly cooked.

• Season generously: Season meat generously before cooking, as some of the seasoning can diminish during the grilling process.

Real chefs know that barbecue suggestions from experienced pitmasters can transform your grilling game. The difference between good and great often comes down to technique rather than fancy equipment.

Things to grill beyond the basics

When looking for what to grill beyond standard BBQ foods, consider these unexpected dishes for grilling:

• Romaine lettuce: Halve a head of romaine, brush with oil, and grill 1-2 minutes per side for a smoky Caesar salad base

• Avocados: Halve, remove pit, brush with lime juice and oil, grill cut-side down for 2-3 minutes

• Watermelon: Grill thick slices for 2-3 minutes per side, then top with feta and mint for a sweet-savory appetizer

• Pizza: Grill one side of the dough for 2-3 minutes, flip, add toppings, and finish with lid closed

• Pound cake: Brush slices with butter and grill 1-2 minutes per side, then top with grilled fruit

These creative grilling ideas will elevate your BBQ game and surprise guests with unexpected flavors and techniques.

When feeding a crowd, prep as much as possible the day before. Make rubs, chop vegetables, and marinate meats ahead of time to streamline your cooking on the day of the gathering.

Elevate your summer BBQ experience

Mastering these essential BBQ recipes will transform your summer gatherings from ordinary cookouts to memorable feasts. While perfecting BBQ techniques takes practice, the results are well worth the effort.

For those busy days when you crave authentic BBQ flavor without the work, our chef-crafted meals can deliver that same satisfaction. A-list chefs have perfected these recipes so you don't have to spend hours at the grill.

Explore our weekly menu and select your meals.

Frequently asked questions about BBQ recipes

What is the best meat for beginners to barbecue?

Chicken thighs and pork shoulder are the most forgiving cuts for BBQ beginners. Chicken thighs remain juicy even when slightly overcooked, while pork shoulder becomes more tender the longer it cooks, giving you a wider window for perfect results.

How can I make my BBQ sauce less sweet?

Reduce the sugar and increase acidic ingredients like vinegar or citrus juice to balance sweetness. Adding a tablespoon of mustard or a teaspoon of hot sauce can also cut through excessive sweetness while adding complexity to your BBQ sauce.

What are the essential tools needed for backyard BBQ?

A reliable thermometer, heavy-duty tongs, a sturdy spatula, heat-resistant gloves, and a good basting brush are the bare minimum for successful grilling. For smoking, add a chimney starter and wood chunks or chips to your arsenal.

How do I know when grilled meat is done without cutting into it?

Use an instant-read thermometer to check internal temperatures: 165°F for chicken, 145°F for pork, 125-130°F for medium-rare steak, and 130-135°F for medium. The meat will continue cooking during rest time, so remove it from heat 5°F below your target temperature.