20 Delicious Labor Day Recipes for a Crowd-Pleasing Cookout

Backyard barbecues and good company—that’s what Labor Day is all about! As summer winds down, we’ve gathered 20 crowd-pleasing recipes perfect for your holiday cookout. From juicy grilled mains to easy sides and sweet treats, there’s something here for everyone. Ready to make your celebration deliciously memorable? Dive into our roundup and get inspired!

Grilled Honey Mustard Chicken Skewers

Kind of obsessed with how these grilled honey mustard chicken skewers have become my go-to summer dish—they’re the perfect balance of sweet and tangy, and I love how the char from the grill adds that smoky depth. Honestly, I started making these after a friend brought them to a backyard potluck, and now they’re a staple whenever I fire up the grill, especially since they come together so quickly and always impress a crowd.

Ingredients

– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes (thighs work too for juicier results)
– 1/4 cup honey (use local if you can for richer flavor)
– 3 tbsp Dijon mustard (or whole-grain mustard for extra texture)
– 2 tbsp olive oil (or any neutral oil like avocado)
– 2 cloves garlic, minced (fresh is best, but 1 tsp jarred works in a pinch)
– 1 tsp smoked paprika (adds a subtle smokiness even off the grill)
– 1/2 tsp salt (I prefer sea salt for a cleaner taste)
– 1/4 tsp black pepper (freshly cracked if possible)
– 1 medium red bell pepper, cut into 1-inch pieces (any color bell pepper will do)
– 1 medium red onion, cut into 1-inch chunks (yellow onion is a fine substitute)
– Wooden or metal skewers (if using wooden, soak them in water for 30 minutes to prevent burning)

Instructions

1. If using wooden skewers, submerge them completely in water and let soak for at least 30 minutes to prevent charring during grilling.
2. In a medium bowl, whisk together the honey, Dijon mustard, olive oil, minced garlic, smoked paprika, salt, and black pepper until fully combined and smooth.
3. Place the cubed chicken in a large resealable bag or bowl, then pour in half of the honey mustard marinade, reserving the other half for basting later.
4. Seal the bag or cover the bowl, and refrigerate the chicken to marinate for at least 30 minutes or up to 4 hours for deeper flavor—don’t over-marinate or the acid can toughen the meat.
5. While the chicken marinates, preheat your grill to medium-high heat, aiming for about 400°F, and lightly oil the grates to prevent sticking.
6. Thread the marinated chicken pieces onto the soaked skewers, alternating with chunks of red bell pepper and red onion, leaving a small space between each piece for even cooking.
7. Place the skewers on the preheated grill and cook for 5-7 minutes, then flip them and brush generously with the reserved marinade.
8. Continue grilling for another 5-7 minutes, flipping occasionally and basting with more marinade, until the chicken reaches an internal temperature of 165°F and has visible grill marks.
9. Remove the skewers from the grill and let them rest for 3-5 minutes before serving to allow the juices to redistribute.
Hearty and satisfying, these skewers boast tender, juicy chicken with a caramelized glaze that’s both sweet and tangy—the smoky paprika and charred veggies add a wonderful depth. I love serving them over a bed of quinoa with a simple side salad, or for a fun twist, slide the pieces off into tortillas for quick honey mustard chicken tacos.

Classic American Cheeseburgers with Secret Sauce

Finally, after years of experimenting with countless burger recipes, I’ve perfected what my family now calls our ultimate backyard cheeseburger. There’s something magical about that first bite when the secret sauce drips down your chin and the cheese melts perfectly into the patty—it takes me right back to summer cookouts at my grandparents’ house where my grandpa would always say the secret was in the sauce timing.

Ingredients

– 1 lb ground beef (80/20 blend for best flavor and juiciness)
– 4 burger buns (brioche works wonderfully for that buttery richness)
– 4 slices American cheese (the classic melt is unbeatable)
– 1/4 cup mayonnaise (Duke’s or Hellmann’s preferred)
– 2 tbsp ketchup
– 1 tbsp sweet pickle relish
– 1 tsp yellow mustard
– 1/2 tsp white vinegar
– 1/2 tsp paprika
– 1/4 tsp garlic powder
– Salt and black pepper (freshly ground pepper makes a difference)
– 1 tbsp vegetable oil (or any neutral high-heat oil)
– Lettuce leaves and tomato slices (iceberg for crunch or butter lettuce for tenderness)

Instructions

1. Combine mayonnaise, ketchup, pickle relish, mustard, vinegar, paprika, and garlic powder in a small bowl, then refrigerate for at least 30 minutes to let flavors meld—this resting time really deepens the sauce’s complexity.
2. Divide ground beef into 4 equal portions and gently form into 3/4-inch thick patties, being careful not to overwork the meat to maintain tenderness.
3. Create a slight dimple in the center of each patty with your thumb to prevent bulging during cooking.
4. Season both sides of patties generously with salt and black pepper.
5. Heat a cast-iron skillet or grill to medium-high heat (about 400°F) and add vegetable oil.
6. Cook patties for 4 minutes without moving them to develop a proper crust.
7. Flip burgers and cook for another 3 minutes.
8. Place cheese slices on patties during the last minute of cooking to achieve that perfect melt.
9. Toast burger buns cut-side down in the same skillet for 1-2 minutes until golden brown—this extra step prevents sogginess and adds wonderful texture.
10. Spread secret sauce on both sides of toasted buns.
11. Place lettuce and tomato slices on bottom buns.
12. Transfer cheeseburgers to assembled buns and serve immediately. Absolutely nothing beats that moment when you bite into these burgers and experience the contrast between the crispy-edged patty and the creamy, tangy sauce that somehow makes everything taste like childhood memories. I love serving these with extra sauce for dipping sweet potato fries or stacking them with crispy onion rings right inside the burger for an indulgent twist.

Smoky BBQ Pulled Pork Sandwiches

Sometimes the best meals come from embracing low and slow cooking, especially when it results in tender, smoky pulled pork that practically melts in your mouth. I first perfected this recipe for a summer potluck, and now it’s my go-to for feeding a crowd with minimal fuss—just set it and forget it until the magic happens.

Ingredients

• 4 lbs pork shoulder (also called pork butt), trimmed of excess fat
• 2 tbsp olive oil (or any neutral oil)
• 1/4 cup brown sugar, packed
• 2 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper (adjust to taste for spice level)
• 1 tsp black pepper, freshly ground
• 1 tbsp salt
• 1 cup chicken broth (low-sodium preferred)
• 1/2 cup apple cider vinegar
• 1 1/2 cups BBQ sauce (your favorite brand)
• 6 brioche buns, split (or sturdy sandwich rolls)
• 1 cup coleslaw, prepared (optional, for topping)

Instructions

1. Pat the pork shoulder completely dry with paper towels to ensure the rub adheres properly.
2. Rub olive oil evenly over all sides of the pork shoulder.
3. In a small bowl, whisk together brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt until fully combined.
4. Massage the spice rub thoroughly onto every surface of the pork, covering it completely.
5. Place the seasoned pork shoulder in a slow cooker fat-side up to allow the rendering fat to baste the meat as it cooks.
6. Pour chicken broth and apple cider vinegar around the pork, avoiding washing off the rub.
7. Cover the slow cooker and cook on low for 8 hours until the pork shreds easily with a fork.
8. Transfer the cooked pork to a large bowl, reserving 1/2 cup of the cooking liquid.
9. Use two forks to shred the pork completely, discarding any large fat pieces.
10. Stir BBQ sauce and the reserved cooking liquid into the shredded pork until well coated.
11. Toast the brioche buns lightly in a 350°F oven for 3-5 minutes until golden around the edges.
12. Pile the saucy pulled pork generously onto the bottom halves of the toasted buns.
13. Top with coleslaw if using, then cover with the bun tops.

Know that the pork will be incredibly tender with a perfect balance of smoky sweetness from the rub and tangy sauce. The slight crunch from the toasted bun contrasts beautifully with the melt-in-your-mouth texture, and serving these with extra pickles or a side of baked beans turns them into a complete, satisfying meal that always disappears fast.

Garlic Butter Grilled Shrimp

Vivid memories of summer beach cookouts always come flooding back whenever I fire up the grill for this recipe—there’s something magical about that sizzle when shrimp hit the hot grates. I’ve been making this garlic butter grilled shrimp for years, and it’s become my go-to for effortless entertaining or even a quick weeknight treat when I’m craving something special but short on time.

Ingredients

• 1 lb large raw shrimp, peeled and deveined (keep tails on for easier flipping)
• 3 tbsp unsalted butter, melted (salted works too, just reduce added salt)
• 4 cloves garlic, minced (fresh is best, but 1 tsp jarred minced garlic works in a pinch)
• 1 tbsp olive oil (or any neutral oil like avocado or grapeseed)
• 1 tbsp fresh lemon juice (about half a medium lemon)
• 1/4 tsp smoked paprika (regular paprika is fine, but smoked adds depth)
• 1/4 tsp black pepper
• 1/4 tsp salt (adjust if using salted butter)
• 2 tbsp chopped fresh parsley (optional, for garnish)

Instructions

1. Pat the shrimp completely dry with paper towels—this helps them sear instead of steam.
2. In a medium bowl, whisk together the melted butter, minced garlic, olive oil, lemon juice, smoked paprika, black pepper, and salt until fully combined.
3. Add the dried shrimp to the bowl and toss gently to coat every piece evenly.
4. Let the shrimp marinate at room temperature for 15 minutes—no longer, or the lemon juice can start to “cook” the shrimp.
5. While shrimp marinates, preheat your grill to medium-high heat (about 400°F).
6. Lightly oil the grill grates using tongs and a folded paper towel dipped in oil to prevent sticking.
7. Place shrimp directly on the hot grill in a single layer, reserving any excess marinade in the bowl.
8. Grill shrimp for 2 minutes undisturbed until grill marks form and edges turn pink.
9. Flip each shrimp using tongs and grill for another 1-2 minutes until opaque and firm to the touch.
10. Transfer grilled shrimp to a clean plate and drizzle with reserved marinade from the bowl.
11. Sprinkle with fresh parsley if using.

Delightfully juicy with a perfect charred exterior, these shrimp boast that irresistible garlic-butter flavor in every bite. I love serving them over creamy polenta to soak up all the delicious juices, or threading them onto skewers with lemon wedges for a stunning appetizer that always disappears fast.

Loaded Baked Potato Salad

Kind of like that cozy comfort of a loaded baked potato but in salad form—this recipe came to me during a summer potluck when I needed something portable but still hearty. My family now requests it for every gathering, and I love how the flavors meld together after chilling.

Ingredients

– 2 lbs russet potatoes, peeled and cubed (about 1-inch pieces for even cooking)
– 1 cup sour cream (full-fat for creaminess, but light works too)
– 1/2 cup mayonnaise (or Greek yogurt for tang)
– 6 slices bacon, cooked and crumbled (save 1 tbsp for garnish)
– 1 cup shredded cheddar cheese (sharp for bold flavor)
– 1/4 cup chopped chives (fresh for brightness)
– 1/2 tsp garlic powder (adjust to preference)
– 1/2 tsp black pepper (freshly ground if possible)
– 1/2 tsp salt (add more after tasting)

Instructions

1. Place peeled, cubed potatoes in a large pot and cover with cold water by 1 inch.
2. Bring the pot to a boil over high heat, then reduce to a simmer and cook for 12–15 minutes until potatoes are fork-tender but not mushy.
3. Drain the potatoes thoroughly in a colander and spread them on a baking sheet to cool for 15 minutes—this prevents a soggy salad.
4. In a large mixing bowl, whisk together sour cream, mayonnaise, garlic powder, salt, and black pepper until smooth.
5. Gently fold the cooled potatoes into the dressing mixture using a spatula to avoid breaking them.
6. Stir in crumbled bacon (reserving 1 tablespoon), shredded cheddar cheese, and chopped chives until evenly distributed.
7. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow flavors to blend; I often make it a day ahead for deeper taste.
8. Before serving, garnish with reserved bacon and extra chives for a pop of color and crunch.

My favorite thing about this salad is how the creamy dressing clings to each potato cube while the bacon adds a smoky crunch. Serve it alongside grilled burgers or scoop it into lettuce cups for a low-carb twist—it’s always a crowd-pleaser.

Grilled Corn on the Cob with Chili Lime Butter

Nothing says summer quite like the smoky aroma of corn grilling in the backyard. I first fell in love with this dish during a Fourth of July block party where my neighbor, Maria, introduced me to her secret chili lime butter—now it’s my go-to for every cookout. There’s something magical about that charred sweetness meeting zesty spice that keeps me making this all season long.

Ingredients

– 4 ears fresh corn, husks removed
– 4 tablespoons unsalted butter, softened (salted works too)
– 1 tablespoon fresh lime juice
– 1 teaspoon chili powder
– 1/4 teaspoon garlic powder
– 1/4 teaspoon salt
– 1/8 teaspoon cayenne pepper (optional, for extra heat)

Instructions

1. Preheat your grill to medium-high heat (400°F) with the lid closed for 10 minutes.
2. While the grill heats, combine softened butter, lime juice, chili powder, garlic powder, salt, and cayenne pepper in a small bowl, mixing thoroughly with a fork until fully incorporated.
3. Brush each ear of corn lightly with half of the chili lime butter mixture, coating all sides evenly.
4. Place corn directly on the grill grates and close the lid.
5. Grill corn for 10-12 minutes, turning every 3 minutes with tongs to achieve even char marks on all sides.
6. Remove corn from grill when kernels are tender and have dark golden-brown spots.
7. Immediately brush the remaining chili lime butter over the hot corn while it’s still steaming.

That final brush of butter melts into every nook, creating this incredible glossy coating that clings to each kernel. The corn stays juicy and crisp-tender beneath the smoky char, while the chili lime butter brings this bright, tangy heat that makes you keep reaching for more. I love serving these piled high on a platter with extra lime wedges for squeezing—perfect for tearing apart with friends on the patio.

Homemade Lemonade with Fresh Mint

Vivid summer memories always come flooding back whenever I catch the scent of fresh lemons and mint together—it takes me right back to my grandmother’s porch where we’d sip this very lemonade while watching fireflies. Today, I’m sharing my go-to recipe that’s become a staple at every family gathering and backyard barbecue, perfected over countless sunny afternoons.

Ingredients

• 1 cup granulated sugar (adjust to taste for sweetness preference)
• 1 cup water (for simple syrup)
• 1 cup freshly squeezed lemon juice (about 4-6 medium lemons, roll before juicing for maximum yield)
• 4 cups cold water (for dilution)
• 1/4 cup fresh mint leaves (plus extra sprigs for garnish)
• Ice cubes (for serving)

Instructions

1. Combine 1 cup granulated sugar and 1 cup water in a small saucepan over medium heat.
2. Stir continuously with a wooden spoon until sugar completely dissolves, about 3-4 minutes (tip: avoid boiling to prevent crystallization).
3. Remove saucepan from heat and immediately add 1/4 cup fresh mint leaves, gently pressing them against the side of the pan with the spoon to release oils.
4. Let the mint steep in the syrup for exactly 10 minutes to infuse flavor without becoming bitter.
5. Strain the syrup through a fine-mesh sieve into a pitcher, discarding the mint leaves.
6. Pour 1 cup freshly squeezed lemon juice into the pitcher with the mint-infused syrup.
7. Add 4 cups cold water to the pitcher and stir thoroughly with a long spoon until fully combined.
8. Chill the lemonade in the refrigerator for at least 30 minutes before serving (tip: cover pitcher to prevent absorbing other fridge odors).
9. Fill glasses with ice cubes and pour chilled lemonade over top.
10. Garnish each glass with a fresh mint sprig by gently clapping it between your palms to release aroma before adding (tip: this enhances the mint fragrance without overpowering the drink).

Refreshingly tart with just the right sweetness, this lemonade has a bright, clean finish where the mint subtly lingers without dominating. I love serving it in mason jars with extra lemon slices frozen into ice cubes for a pretty presentation, or spiking it with a splash of vodka for adult gatherings—it’s endlessly adaptable.

Juicy Watermelon Feta Salad

Perfect for those sweltering summer afternoons when you crave something refreshing but substantial, this watermelon feta salad has become my go-to potluck star. I first discovered this magical combination at a friend’s backyard BBQ last July, and now I make it weekly during watermelon season—it’s that addictive!

Ingredients

• 4 cups cubed seedless watermelon (about 1-inch cubes)
• 1 cup crumbled feta cheese (block feta crumbled yourself works best)
• 1/4 cup thinly sliced red onion (soak in ice water for 10 minutes to mellow the bite)
• 1/4 cup fresh mint leaves, torn (basil makes a nice alternative)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh lime juice (lemon works too)
• 1/4 teaspoon flaky sea salt
• 1/8 teaspoon black pepper

Instructions

1. Cut your seedless watermelon into 1-inch cubes until you have 4 cups total, placing them in a large mixing bowl.
2. Thinly slice 1/4 cup of red onion and submerge the slices in a bowl of ice water for exactly 10 minutes to reduce their sharpness.
3. While the onion soaks, crumble 1 cup of feta cheese directly over the watermelon in your mixing bowl.
4. Drain the red onion thoroughly and pat dry with paper towels before adding to the salad.
5. Tear 1/4 cup of fresh mint leaves by hand to prevent bruising and add them to the bowl.
6. Drizzle 2 tablespoons of extra virgin olive oil evenly over the salad ingredients.
7. Squeeze 1 tablespoon of fresh lime juice directly over the salad to prevent the mint from discoloring.
8. Sprinkle 1/4 teaspoon flaky sea salt and 1/8 teaspoon black pepper across the top.
9. Gently toss everything together using two large spoons until evenly combined, being careful not to crush the watermelon.
10. Serve immediately or chill in the refrigerator for up to 30 minutes before serving.

Zesty, sweet, and salty all at once, this salad delivers the most satisfying crunch from the watermelon against the creamy feta. I love serving it in hollowed-out watermelon bowls for outdoor gatherings, or pairing it with grilled chicken for a complete meal that feels both light and satisfying.

Slow Cooker Baked Beans with Bacon

My slow cooker has become my kitchen hero during busy weeks, and these baked beans with bacon are the ultimate comfort food that practically cooks itself while I tackle other tasks. There’s something magical about coming home to that sweet, smoky aroma filling the house after a long day.

Ingredients

– 1 lb dried navy beans, soaked overnight (or use quick-soak method)
– 8 oz thick-cut bacon, chopped (regular bacon works too)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1/2 cup molasses
– 1/4 cup brown sugar, packed
– 1/4 cup ketchup
– 2 tbsp yellow mustard
– 1 tbsp Worcestershire sauce
– 1 tsp smoked paprika
– 4 cups water
– 1 tsp salt
– 1/2 tsp black pepper

Instructions

1. Drain the soaked navy beans and rinse them under cold water in a colander.
2. Cook the chopped bacon in a skillet over medium heat for 8-10 minutes until crispy, then transfer to paper towels using a slotted spoon.
3. Sauté the diced onion in the bacon drippings for 5-7 minutes until translucent, then add minced garlic and cook for 1 more minute.
4. Combine the drained beans, cooked bacon, onion-garlic mixture, molasses, brown sugar, ketchup, mustard, Worcestershire sauce, smoked paprika, salt, and pepper in your slow cooker.
5. Pour 4 cups of water over the mixture and stir everything together until well combined.
6. Cover the slow cooker and cook on HIGH for 6 hours or LOW for 10 hours until the beans are tender but not mushy.
7. Remove the lid during the last 30 minutes of cooking to allow the sauce to thicken slightly.
8. Taste and adjust seasoning if needed before serving. Here’s how these beans turn out: the texture is perfectly creamy with just enough bite, while the smoky bacon and sweet molasses create that classic balance we all love. Heap them alongside grilled sausages or spoon over baked potatoes for a satisfying meal that always disappears quickly.

Grilled Vegetable Platter with Balsamic Glaze

Grilled vegetable platters have become my go-to summer entertaining dish ever since that backyard barbecue where I realized even my most carnivorous friends couldn’t resist perfectly charred veggies. Getting that beautiful caramelization while keeping everything tender-crisp is easier than you might think, especially with this simple balsamic glaze that elevates the whole platter from simple sides to centerpiece-worthy.

Ingredients

– 2 medium zucchinis, sliced lengthwise into 1/2-inch thick strips (choose firm ones without soft spots)
– 1 large red bell pepper, seeded and cut into 1-inch wide strips (yellow or orange work too)
– 1 medium eggplant, sliced into 1/2-inch thick rounds (sprinkle with salt first to reduce bitterness)
– 1 large red onion, cut into 1/2-inch thick rounds (keep root end intact to hold shape)
– 3 tablespoons olive oil (or any high-heat oil like avocado)
– 1 teaspoon kosher salt (adjust if using table salt)
– 1/2 teaspoon black pepper, freshly ground
– 1/2 cup balsamic vinegar (aged works best for sweeter glaze)
– 2 tablespoons honey (maple syrup for vegan option)
– 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F, and brush grates with oil to prevent sticking.
2. Arrange zucchini, bell pepper, eggplant, and onion in a single layer on two large baking sheets.
3. Drizzle olive oil evenly over all vegetables, using your hands to coat both sides thoroughly.
4. Season vegetables with kosher salt and black pepper, making sure to distribute evenly.
5. Place vegetables directly on grill grates, working in batches if necessary to avoid overcrowding.
6. Grill zucchini and eggplant for 4-5 minutes per side until you see distinct grill marks and edges soften.
7. Flip bell pepper strips and onion rounds using tongs after 3-4 minutes when bottoms show charring.
8. Continue grilling peppers and onions for another 3-4 minutes until slightly softened but still firm.
9. Transfer all grilled vegetables to a clean platter as they finish cooking.
10. Combine balsamic vinegar and honey in a small saucepan over medium heat.
11. Simmer the mixture for 8-10 minutes, stirring occasionally, until reduced by half and coating the back of a spoon.
12. Remove glaze from heat and stir in fresh thyme leaves immediately.
13. Drizzle warm balsamic glaze evenly over the arranged grilled vegetables.
Finally, that glossy balsamic glaze creates the perfect sweet-tart counterpoint to the smoky vegetables, while the thyme adds an herby freshness that cuts through the richness. For something different, try serving this platter over creamy polenta or alongside grilled halloumi cheese—the way the warm veggies mingle with other textures makes every bite exciting.

Classic Macaroni and Cheese

There’s something about classic macaroni and cheese that feels like a warm hug on a chilly day—it’s the ultimate comfort food that never goes out of style. I actually learned this recipe from my grandmother, who would always make it for family gatherings, and her secret was using an extra-sharp cheddar for that bold flavor we all loved. Over the years, I’ve tweaked it slightly, but the soul of the dish remains the same: creamy, cheesy, and utterly satisfying.

Ingredients

– 8 oz elbow macaroni (about 2 cups dry)
– 4 tbsp unsalted butter (or salted, adjust salt in sauce if using)
– 1/4 cup all-purpose flour
– 2 cups whole milk (warmed slightly to prevent lumps)
– 2 cups shredded sharp cheddar cheese (freshly grated melts better)
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper (freshly ground preferred)
– 1/4 tsp paprika (optional, for color and mild heat)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 oz elbow macaroni to the boiling water and cook for 7–9 minutes, stirring occasionally, until al dente (tender but firm).
3. Drain the cooked macaroni in a colander and set it aside; do not rinse to help the sauce cling better.
4. In the same pot, melt 4 tbsp unsalted butter over medium heat until foamy.
5. Whisk in 1/4 cup all-purpose flour and cook for 1–2 minutes, stirring constantly, until the mixture turns light golden to cook out the raw flour taste.
6. Gradually pour in 2 cups whole milk while whisking continuously to prevent lumps from forming.
7. Cook the sauce for 3–5 minutes, whisking often, until it thickens enough to coat the back of a spoon.
8. Reduce the heat to low and stir in 2 cups shredded sharp cheddar cheese until fully melted and smooth.
9. Season the cheese sauce with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp paprika (if using), stirring to combine evenly.
10. Add the drained macaroni to the cheese sauce and stir gently until every piece is coated.
11. Serve immediately while hot for the creamiest texture.

Deliciously creamy and rich, this mac and cheese has a smooth sauce that clings perfectly to each noodle, with the sharp cheddar providing a tangy depth. For a fun twist, try topping it with crispy breadcrumbs or serving it alongside grilled vegetables for a balanced meal—it’s versatile enough to shine on its own or as part of a bigger spread.

Spicy Cajun Sausage and Peppers

Remember that time I tried to make a quick weeknight dinner with whatever was left in my fridge? That’s how this spicy Cajun sausage and peppers recipe was born—it’s become my go-to when I want something flavorful without spending hours in the kitchen. I love how the spices mingle and fill the whole house with that incredible aroma.

Ingredients

• 1 lb smoked Andouille sausage, sliced into ½-inch rounds (or any spicy sausage you prefer)
• 2 large bell peppers, any color, sliced into ¼-inch strips (I like using red and yellow for sweetness)
• 1 large yellow onion, sliced into ¼-inch strips
• 2 tbsp olive oil (or any neutral oil)
• 2 tsp Cajun seasoning blend (adjust to your preferred spice level)
• ½ tsp smoked paprika (for that extra smoky depth)
• 3 cloves garlic, minced
• ¼ cup chicken broth (or water if you don’t have broth)
• 2 tbsp chopped fresh parsley (optional, for garnish)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
2. Add sliced sausage in a single layer and cook until browned on both sides, approximately 3-4 minutes per side.
3. Remove sausage from skillet using a slotted spoon, leaving the rendered fat behind.
4. Add sliced bell peppers and onion to the hot skillet, spreading them evenly.
5. Cook vegetables, stirring occasionally, until they begin to soften and develop some charred spots, about 6-8 minutes.
6. Sprinkle Cajun seasoning and smoked paprika over the vegetables, stirring to coat evenly.
7. Add minced garlic and cook until fragrant, about 30 seconds, being careful not to burn it.
8. Return the browned sausage to the skillet, pouring in chicken broth to deglaze the pan.
9. Reduce heat to medium-low, cover, and simmer for 5 minutes to allow flavors to meld.
10. Remove from heat and stir in fresh parsley just before serving.

During those final minutes of simmering, the sausages become incredibly juicy while the peppers maintain just enough crunch to contrast beautifully. Don’t be surprised when the spicy kick from the Cajun seasoning makes you reach for another serving—this dish pairs wonderfully with crusty bread to soak up all those delicious pan juices, or you can spoon it over rice for a heartier meal.

Grilled Pineapple with Cinnamon Sugar

Sometimes the simplest desserts are the ones that surprise you most. I first tried grilled pineapple at a backyard barbecue last summer when my neighbor tossed some rings on the grill as an afterthought, and now I make it almost weekly during grilling season. There’s something magical about how heat transforms this humble fruit into a caramelized, juicy treat that feels both rustic and elegant.

Ingredients

– 1 large pineapple, peeled and cored (look for one that smells sweet at the stem)
– 2 tablespoons melted butter (or coconut oil for dairy-free)
– 1/4 cup granulated sugar
– 1 teaspoon ground cinnamon
– Pinch of salt (enhances the sweetness)
– Vanilla ice cream for serving (optional but highly recommended)

Instructions

1. Preheat your grill to medium-high heat, approximately 400°F, and lightly oil the grates to prevent sticking.
2. Slice the peeled pineapple into 1/2-inch thick rings, ensuring uniform thickness for even cooking.
3. Brush both sides of each pineapple ring with melted butter using a pastry brush for complete coverage.
4. Combine granulated sugar, cinnamon, and salt in a small bowl, mixing thoroughly with a fork to eliminate any clumps.
5. Sprinkle the cinnamon sugar mixture generously over both sides of each buttered pineapple ring.
6. Place the prepared pineapple rings directly on the preheated grill grates, arranging them in a single layer without overlapping.
7. Grill for 4-5 minutes until visible grill marks form and the sugar begins to caramelize on the bottom.
8. Flip each pineapple ring carefully using tongs, being mindful not to tear the softening fruit.
9. Continue grilling for another 4-5 minutes until the second side develops deep grill marks and the edges appear golden brown.
10. Transfer the grilled pineapple to a serving platter using a spatula, arranging them in a single layer to prevent steaming.
11. Serve immediately while warm, as the caramelized sugar will begin to soften if left sitting too long.

Grilled pineapple develops an incredible contrast between the smoky, caramelized exterior and the bright, juicy interior that practically melts in your mouth. I love serving these warm rings over vanilla ice cream, where the cold creaminess plays against the warm fruit, or chopping them into morning yogurt for a special treat. The cinnamon sugar creates a crackly crust that gives way to tender fruit with every bite, making this simple dessert feel surprisingly sophisticated.

Blueberry Peach Cobbler

Huddled in my kitchen last summer, I discovered this magical combination when my blueberry bush overflowed and peaches were at their peak—now it’s my go-to dessert for casual gatherings. There’s something so comforting about the way the sweet fruit bubbles up through that golden biscuit topping, filling the house with the most incredible aroma that makes everyone gather in the kitchen asking “Is it ready yet?”

Ingredients

– 4 cups fresh blueberries (frozen work too, no need to thaw)
– 3 cups sliced fresh peaches (about 4 medium, peel if desired)
– 1 cup granulated sugar (divided use between fruit and topping)
– 1 tablespoon lemon juice (bottled is fine in a pinch)
– 1 cup all-purpose flour (spoon and level for accuracy)
– 2 teaspoons baking powder
– ¼ teaspoon salt
– 1 cup whole milk (2% works but whole gives richer texture)
– ½ cup unsalted butter, melted (cooled slightly)
– 1 teaspoon vanilla extract
– ½ teaspoon ground cinnamon (optional but recommended)

Instructions

1. Preheat your oven to 375°F and place a 9×13 inch baking dish on a rimmed baking sheet to catch any potential spills.
2. Combine the blueberries, peaches, ½ cup sugar, and lemon juice directly in the baking dish, tossing gently with a spatula until evenly coated.
3. In a medium bowl, whisk together the flour, remaining ½ cup sugar, baking powder, and salt until no lumps remain.
4. Pour the milk, melted butter, and vanilla into the dry ingredients, stirring with a fork just until combined—a few small lumps are fine, don’t overmix.
5. Drop spoonfuls of the batter evenly over the fruit mixture, leaving some gaps for the fruit to bubble through.
6. Sprinkle the cinnamon lightly over the batter if using, creating pretty swirls as it bakes.
7. Bake for 45-50 minutes until the topping is golden brown and fruit juices are actively bubbling around the edges.
8. Let the cobbler rest for at least 20 minutes before serving—this allows the juices to thicken slightly.

The warm, jammy fruit practically begs for a scoop of vanilla ice cream that melts into all those buttery pockets in the biscuit topping. I love serving it straight from the baking dish at the table—there’s something wonderfully communal about everyone digging into that rustic, fruit-filled masterpiece together.

Smoked Brisket with Coffee Rub

Keeping my husband happy on game day means one thing in our house: smoked brisket. I’ve tried countless rubs over the years, but adding coffee to the mix was a total game-changer—it gives the meat a rich, earthy depth that’s just irresistible. Trust me, once you try this coffee-rubbed version, you’ll never go back to plain old salt and pepper.

Ingredients

– 1 (12–14 lb) whole packer brisket, trimmed (look for even fat cap, about ¼ inch thick)
– ¼ cup finely ground dark roast coffee (use fresh grounds for boldest flavor)
– 2 tbsp coarse kosher salt
– 2 tbsp black pepper, freshly cracked (adjust for more or less heat)
– 1 tbsp smoked paprika (adds a subtle smokiness even before cooking)
– 1 tbsp garlic powder
– 1 tbsp brown sugar (helps form a tasty bark)
– 2 tsp chili powder (mild or hot, your choice)
– 1 cup beef broth, in a spray bottle (spritz to keep brisket moist)

Instructions

1. Combine coffee, salt, pepper, smoked paprika, garlic powder, brown sugar, and chili powder in a bowl to make the rub.
2. Pat the brisket dry with paper towels on all sides.
3. Apply the rub evenly over the entire surface of the brisket, pressing gently to adhere.
4. Preheat your smoker to 225°F using oak or hickory wood for smoke.
5. Place the brisket fat-side up on the smoker grate, away from direct heat.
6. Smoke the brisket for 6 hours, maintaining 225°F, until the bark is dark and set.
7. Spritz the brisket with beef broth every hour after the first 3 hours to prevent drying.
8. Wrap the brisket tightly in butcher paper once the internal temperature reaches 165°F.
9. Return the wrapped brisket to the smoker, fat-side up.
10. Continue smoking until the internal temperature hits 203°F, about 4–6 more hours.
11. Remove the brisket from the smoker and let it rest, still wrapped, for 1 hour.
12. Unwrap the brisket and slice against the grain into ¼-inch thick pieces.
But that first bite—tender, smoky, with a hint of coffee bitterness—is pure bliss. I love serving these slices piled high on toasted buns with pickles, or alongside creamy coleslaw to balance the richness.

Cold Pasta Salad with Italian Dressing

Finally, after years of trying to find the perfect potluck dish that doesn’t wilt or get soggy, I’ve perfected this cold pasta salad that actually gets better as it sits! My family now requests it for every summer gathering, and I love how it comes together while the pasta cooks—multitasking at its finest.

Ingredients

– 1 pound rotini pasta (or any short pasta shape that holds dressing well)
– 1 cup Italian dressing (homemade or store-bought, adjust amount based on preference)
– 1 cup cherry tomatoes, halved (quartered if large for better distribution)
– 1 cup cucumber, diced into ½-inch pieces (peel if desired for milder flavor)
– ½ cup red onion, finely diced (soak in cold water for 10 minutes to reduce sharpness)
– ½ cup black olives, sliced (kalamata olives work great for more flavor)
– ¼ cup fresh parsley, chopped (flat-leaf parsley has more robust flavor)
– ¼ cup grated Parmesan cheese (freshly grated melts better into the dressing)

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot over high heat.
2. Add 1 tablespoon of salt to the boiling water once large bubbles consistently break the surface.
3. Add 1 pound of rotini pasta to the boiling water and stir immediately to prevent sticking.
4. Cook the pasta for 9-11 minutes, stirring occasionally, until al dente (pasta should have a slight bite when tested).
5. Drain the pasta in a colander and immediately rinse with cold running water for 2 minutes to stop the cooking process.
6. Shake the colander vigorously to remove excess water from the cooled pasta.
7. Transfer the drained pasta to a large mixing bowl that can accommodate all ingredients.
8. Pour ½ cup of Italian dressing over the warm pasta and toss thoroughly to coat every piece.
9. Add 1 cup halved cherry tomatoes, 1 cup diced cucumber, and ½ cup finely diced red onion to the bowl.
10. Incorporate ½ cup sliced black olives and ¼ cup chopped fresh parsley into the mixture.
11. Drizzle the remaining ½ cup Italian dressing over the salad ingredients.
12. Toss all components together until vegetables are evenly distributed throughout the pasta.
13. Sprinkle ¼ cup grated Parmesan cheese over the top and gently fold it into the salad.
14. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours to allow flavors to meld.
15. Remove the salad from refrigerator and give it one final toss before serving.

Vividly colorful and perfectly chilled, this pasta salad delivers that satisfying al dente bite against the crisp vegetables, while the Italian dressing soaks deep into every nook of the rotini. I love serving it in a hollowed-out watermelon bowl for outdoor parties—the sweet juice that seeps into the edges creates an unexpected flavor twist that always gets compliments!

Homemade Ice Cream Sandwiches

Crafting homemade ice cream sandwiches has become my favorite summer tradition—there’s something magical about that perfect combination of chewy cookie and creamy ice cream that takes me right back to childhood summers. I love making these with my kids on lazy afternoons, and the best part is you can customize them with whatever flavors you’re craving that day.

Ingredients

– 2 cups all-purpose flour (spooned and leveled for accuracy)
– 1 cup unsalted butter, softened (room temperature works best)
– 3/4 cup granulated sugar
– 3/4 cup brown sugar, packed
– 2 large eggs
– 1 tsp vanilla extract
– 1 tsp baking soda
– 1/2 tsp salt
– 1 quart vanilla ice cream, slightly softened (or your favorite flavor)

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Cream together the softened butter, granulated sugar, and brown sugar in a large bowl until light and fluffy, about 2-3 minutes.
3. Beat in the eggs one at a time, then mix in the vanilla extract until fully incorporated.
4. Whisk together the flour, baking soda, and salt in a separate bowl.
5. Gradually add the dry ingredients to the wet mixture, mixing just until combined—don’t overmix.
6. Drop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart.
7. Bake for 10-12 minutes until the edges are golden but centers still look slightly underdone.
8. Let cookies cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
9. Scoop about 1/4 cup of slightly softened ice cream onto the flat side of one cooled cookie.
10. Immediately press another cookie, flat side down, onto the ice cream to form a sandwich.
11. Roll the edges in sprinkles or mini chocolate chips if desired for extra texture.
12. Wrap each sandwich individually in plastic wrap and freeze for at least 2 hours until firm.
Enjoy these perfectly portable treats straight from the freezer—the cookies stay wonderfully chewy while the ice cream stays firm enough to eat without dripping. Experiment with different ice cream flavors and cookie add-ins to make them your own signature summer dessert.

Sparkling Berry Punch

Sometimes the best recipes are born from happy accidents—like the time I mixed leftover berries with sparkling water during a summer barbecue and created this instant crowd-pleaser. Sparkling Berry Punch has become my go-to for everything from brunches to backyard gatherings because it’s refreshingly simple and always disappears fast. I love how it lets seasonal fruit shine without needing fancy ingredients or equipment.

Ingredients

– 2 cups mixed fresh berries (strawberries, raspberries, blueberries—frozen work too if thawed)
– 1/4 cup granulated sugar (adjust for sweetness preference)
– 1 tbsp fresh lemon juice (bottled works in a pinch)
– 4 cups chilled sparkling water (club soda or seltzer)
– Ice cubes (for serving)
– Fresh mint leaves (optional, for garnish)

Instructions

1. Rinse 2 cups of mixed fresh berries under cool running water and pat them completely dry with paper towels.
2. Hull the strawberries if using, then slice them into quarters to ensure even muddling.
3. Combine the prepared berries, 1/4 cup granulated sugar, and 1 tbsp fresh lemon juice in a large pitcher.
4. Use a wooden spoon or muddler to gently crush the berries against the bottom of the pitcher until they release their juices and the sugar begins to dissolve, about 1–2 minutes. Tip: Don’t over-muddle—you want some berry texture remaining.
5. Let the berry mixture sit at room temperature for 10 minutes to allow the flavors to meld and the sugar to fully dissolve.
6. Slowly pour 4 cups of chilled sparkling water into the pitcher, stirring gently with a spoon to combine without losing carbonation.
7. Fill serving glasses halfway with ice cubes to keep the punch chilled without diluting it too quickly.
8. Ladle the punch into the prepared glasses, ensuring each serving gets plenty of berry pieces.
9. Garnish each glass with fresh mint leaves if desired, gently tapping them to release their aroma before adding.
The punch bursts with bright, fruity flavors that are both sweet and tangy, thanks to the muddled berries and lemon juice. I love serving it in mason jars with striped straws for a rustic touch, or adding a splash of ginger ale for extra fizz—it’s equally delicious poured over vanilla ice cream for a quick dessert float!

Summary

Deliciously diverse, these 20 Labor Day recipes ensure your cookout is a hit! From smoky mains to refreshing sides and sweet treats, there’s something for every guest. We’d love to hear which dishes become your favorites—drop a comment below and share this roundup on Pinterest to spread the cookout joy. Happy grilling!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.