23 Cookout Recipes for Feeding a Backyard Group

A backyard cookout usually means people show up hungry before the grill is done. Pick something that covers a gap on the table, like a main, a side, or a snack plate. Set it out with plates and napkins, then let guests come back as they want.

A bowl containing pulled pork. — Slow Cooker Pulled Pork. Photo credit: Pocket Friendly Recipes.

Lobster Roll

A close-up of a sandwich roll filled with chunks of seasoned lobster meat, garnished with chopped chives. — Lobster Roll. Photo credit: Pocket Friendly Recipes.

Buttery lobster fills Lobster Roll with garlic, lemon, dill, chives, and melted butter inside two toasted buns. The recipe takes 10 minutes of prep and 20 minutes of cooking. The seafood bakes for 15 minutes before it is chopped and tossed with the herbs and pan butter. Prepare the filling separately from the buns when a cookout needs a seafood sandwich alongside chips, corn, or coleslaw.
Get the Recipe: Lobster Roll

Crunchy Korean Cucumber Salad That’s Addictive

Slices of cucumber tossed in spicy Korean dressing. — Crunchy Korean Cucumber Salad That’s Addictive. Photo credit: Splash of Taste.

Salted cucumber gives Crunchy Korean Cucumber Salad That’s Addictive four servings with gochugaru, scallion, garlic, rice vinegar, sesame oil, and sesame seeds. Active prep takes 5 minutes, followed by a 30-minute resting period. The thin slices release excess moisture before the dressing is tossed through. Chill it beside grilled meat or fried sides when the backyard table needs a crisp dish with a little heat.
Get the Recipe: Crunchy Korean Cucumber Salad That’s Addictive

Bacon and Jalapeño Cheese Balls

Close-up of several Bacon Jalapeno Popper Cheese Balls wrapped in bacon, stuffed with cheese, and seasoned with herbs and spices, placed on crumpled parchment paper. — Bacon and Jalapeño Cheese Balls. Photo credit: Pocket Friendly Recipes.

Bacon-coated bites make Bacon and Jalapeño Cheese Balls ten servings with cream cheese, mayonnaise, chives, jalapeño, cheddar, mozzarella, cayenne, and garlic powder. Mixing and shaping take 15 minutes. One-tablespoon portions are rolled in the reserved bacon, then refrigerated for at least two hours so they set firmly. Arrange them on a chilled tray when the cookout needs a make-ahead appetizer that guests can pick up without utensils.
Get the Recipe: Bacon and Jalapeño Cheese Balls

Crunchy Onion Rings

A close-up of crispy, golden-brown onion rings sprinkled with chopped parsley and black pepper on a white parchment-lined surface captures perfection in every bite. — Crunchy Onion Rings. Photo credit: Pocket Friendly Recipes.

Thick onion slices turn Crunchy Onion Rings into eight servings with flour, baking powder, paprika, egg, milk, optional breadcrumbs, and frying oil. Prep and cooking each take 15 minutes. The battered rings fry in batches at about 350°F until both sides are browned, then drain on a lined tray. Serve them with barbecue sauce, herbed mayonnaise, or spiced ketchup when the group needs a crisp side for burgers and sandwiches.
Get the Recipe: Crunchy Onion Rings

Beef Tacos

Seasoned ground beef fills Beef Tacos with tomato paste, cumin, chili powder, oregano, garlic powder, and eight corn tortillas. Four servings take 15 minutes of prep and 15 minutes of cooking. The meat browns before simmering briefly with the seasoning, water, and tomato paste until the mixture thickens. Set out lettuce, cheese, tomatoes, red onion, and avocado so backyard guests can build their own plates.
Get the Recipe: Beef Tacos

Grilled Corn on the Cob

Four grilled corn cobs topped with crumbled cheese, chopped herbs, and spices are arranged on a white plate. — Grilled Corn on the Cob. Photo credit: Splash of Taste.

Tajín butter gives Grilled Corn on the Cob four servings finished with lime, cilantro, Cotija, and a little sea salt. The recipe takes 10 minutes to prepare and 15 minutes to cook. Four husked ears grill over heat reaching at least 400°F before the seasoned butter and toppings go on. Place the corn near the mains when the cookout needs a familiar side that can move straight from grill to platter.
Get the Recipe: Grilled Corn on the Cob

Neapolitan Pizza

A quick and easy pizza recipe on a white plate. — Neapolitan Pizza. Photo credit: Splash of Taste.

High-heat baking gives Neapolitan Pizza a 12-inch crust topped with pizza sauce, fresh mozzarella, basil, and olive oil. Two servings take 3 minutes of prep and about 3 minutes in a pizza oven. A kitchen oven version cooks at 500°F for 8 to 10 minutes, and multiple pizzas can be assembled with different toppings. Slice each one into smaller wedges when the backyard group needs a main that can arrive in rounds.
Get the Recipe: Neapolitan Pizza

Mini Cheesecakes

Graham cracker crusts support Mini Cheesecakes with cream cheese, sugar, eggs, vanilla, lemon, flour, heavy cream, jam, and fresh berries. Six servings take 15 minutes of prep and 15 minutes of baking. The muffin-pan cheesecakes cool completely before chilling overnight, which makes them useful for advance preparation. Keep them refrigerated until dessert time when a cookout needs individual sweets that do not require slicing at the table.
Get the Recipe: Mini Cheesecakes

Grilled Halloumi Skewers with Chimichurri

Grilled vegetable and halloumi skewers with red bell pepper, zucchini, and herbs, served on a white platter with a small bowl of crushed red pepper flakes. — Grilled Halloumi Skewers with Chimichurri. Photo credit: Splash of Taste.

Golden halloumi anchors Grilled Halloumi Skewers with Chimichurri with zucchini, bell pepper, lemon, parsley, cilantro, garlic, vinegar, and red pepper flakes. Four servings take 15 minutes to prepare and 10 minutes to cook. The wooden skewers soak before assembly, while the chimichurri can be mixed a day ahead. Grill them when the backyard spread needs a meat-free main with vegetables and sauce already portioned together.
Get the Recipe: Grilled Halloumi Skewers with Chimichurri

Oven Baked Ribs

Grilled ribs garnished with herbs and served with a side of sauce and onions. — Oven Baked Ribs. Photo credit: Pocket Friendly Recipes.

Low oven heat makes Oven Baked Ribs four servings with baby back ribs, cumin, smoked paprika, ketchup, brown sugar, Worcestershire sauce, vinegar, and garlic powder. Prep takes 10 minutes before three hours of covered baking. The sauced ribs finish uncovered at 425°F for 12 to 15 minutes after the long cook. Use the oven method when the backyard group needs ribs, but the grill space is already handling other food.
Get the Recipe: Oven Baked Ribs

Meatball Sliders

Close-up of a cheesy meatball slider with a seasoned bun, showing melted cheese and tomato sauce. Other sliders are visible in the background. — Meatball Sliders. Photo credit: Pocket Friendly Recipes.

Homemade meatballs turn Meatball Sliders into 12 portions with marinara, mozzarella, Parmesan, garlic, parsley, breadcrumbs, and Hawaiian rolls. Prep and cooking each take 15 minutes. One meatball sits inside every roll section before sauce, cheese, butter, and extra Parmesan finish the connected tray. Bake them when the cookout needs a filling handheld that can be divided quickly without shaping individual sandwiches.
Get the Recipe: Meatball Sliders

Pico de Gallo

Fresh tomatoes make Pico de Gallo four servings with onion, jalapeño, garlic, lime, cilantro, salt, and pepper. The no-cook recipe takes 10 minutes to prepare. The mixture can be served immediately or chilled for 15 to 30 minutes so the flavors blend more fully. Spoon it over tacos, grilled meat, or tortilla chips when the backyard table needs one topping that can cover several dishes.
Get the Recipe: Pico de Gallo

Chicken Tenders

Parmesan breadcrumbs coat Chicken Tenders with panko, garlic powder, onion powder, paprika, oregano, flour, egg, and two pounds of chicken breast. Four servings take 10 minutes of prep and 15 minutes of baking. The one-inch pieces cook at 355°F for 12 to 15 minutes and can be reheated in an oven or air fryer. Set out several dipping sauces when the group needs a familiar main that works for children and adults.
Get the Recipe: Chicken Tenders

Grilled Veggie Kabobs

Lemon-herb dressing seasons Grilled Veggie Kabobs with zucchini, red onion, mushrooms, green bell pepper, eggplant, basil, parsley, garlic, and Dijon. Four servings take 25 minutes of prep and 15 minutes of cooking. The skewers soak for at least 15 minutes, then the vegetables grill for 10 to 15 minutes with occasional turning. Add them beside the meat dishes when a backyard group needs vegetables in portions that are easy to serve.
Get the Recipe: Grilled Veggie Kabobs

Pizza Pinwheels

A plate of golden-brown pinwheel pastries filled with tomato sauce and garnished with fresh herbs. A small bowl of sauce is in the background. — Pizza Pinwheels. Photo credit: Pocket Friendly Recipes.

Puff pastry wraps Pizza Pinwheels around marinara, pepperoni, mozzarella, garlic powder, onion powder, and olive oil. Four servings take 40 minutes of prep and 20 minutes of baking. The rolled pastry chills in the freezer for 20 minutes before being cut into eight pieces and baked at 400°F. Serve them warm with extra sauce when the cookout needs a pizza-flavored appetizer that can be passed around the yard.
Get the Recipe: Pizza Pinwheels

Coleslaw

Cabbage keeps Coleslaw crisp with green and red shreds, grated carrot, mayonnaise, sugar, apple cider vinegar, celery seed, onion powder, salt, and pepper. Six servings take 20 minutes of active prep. The finished bowl chills for at least two hours, giving the dressing time to coat and season the vegetables. Make it early when the backyard spread needs a cold side for ribs, pulled pork, lobster rolls, or sliders.
Get the Recipe: Coleslaw

Grilled Tri Tip

Sliced medium-rare steak arranged on a wooden board, topped with a green herb sauce. — Grilled Tri Tip. Photo credit: Pocket Friendly Recipes.

Chimichurri doubles as marinade and sauce for Grilled Tri Tip with parsley, cilantro, garlic, red wine vinegar, olive oil, oregano, and red pepper flakes. Four servings take 20 minutes of prep and 20 minutes on the grill, plus at least 30 minutes of marinating. The two-pound cut grills for about 10 minutes per side before resting. Slice it against the grain for a platter that can feed several backyard plates.
Get the Recipe: Grilled Tri Tip

Corn Fritters

Whole kernels form Corn Fritters with flour, milk, egg, baking powder, green onions, melted butter, and frying oil. Six servings take 15 minutes of prep and 20 minutes of cooking. Heaping spoonfuls flatten in the skillet and cook for 2 to 3 minutes per side before draining. Serve them warm with a dipping sauce when the cookout needs a corn side that does not require every guest to handle a cob.
Get the Recipe: Corn Fritters

Antipasto Skewers

Skewered antipasto gives Antipasto Skewers 16 portions with mozzarella, prosciutto, salami, artichoke hearts, tomatoes, green olives, black olives, pesto, and herbs. The no-cook assembly takes 20 minutes. The skewers can be covered and chilled ahead, then brought out 10 to 15 minutes before serving. Place them near the drinks when the cookout needs an appetizer that guests can hold while moving around the yard.
Get the Recipe: Antipasto Skewers

Chicken Taco

Three soft tacos filled with seasoned ground meat, shredded lettuce, diced avocado, red onion, shredded cheese, and topped with sour cream and green sauce sit on a plate. — Chicken Taco. Photo credit: Pocket Friendly Recipes.

Ground chicken fills Chicken Taco with taco seasoning, tomato sauce, Monterey Jack, salsa, avocado, lime, sour cream, lettuce, onion, and tortillas. Four servings take 5 minutes of prep and 15 minutes of cooking. The chicken browns before simmering for about 10 minutes in the seasoned tomato sauce, and the filling can be prepared ahead. Let the group add its own toppings when taco service needs to move quickly.
Get the Recipe: Chicken Taco

Charred Grilled Vegetables

A platter of grilled vegetables including zucchini, mushrooms, asparagus, bell peppers, and red onions, garnished with chopped herbs. — Charred Grilled Vegetables. Photo credit: Splash of Taste.

Balsamic finishes Charred Grilled Vegetables with zucchini, red onion, bell peppers, asparagus, portobello mushrooms, olive oil, oregano, parsley, salt, and pepper. Six servings take 15 minutes of prep and 20 minutes of cooking. The larger vegetables start over the hottest part of the grill before moving to cooler zones as they soften. Serve the platter warm or chilled when the backyard table needs one side with several vegetables.
Get the Recipe: Charred Grilled Vegetables

Street Steak Tacos

Two beef tacos on a plate, topped with sliced red onions, shredded cabbage, cilantro, and crumbled cheese, surrounded by lime wedges. — Street Steak Tacos. Photo credit: Pocket Friendly Recipes.

Marinated steak builds Street Steak Tacos with quick-pickled red onions, queso fresco, cilantro, lime, and warm flour tortillas. Six servings take 20 minutes of prep and 20 minutes of cooking, plus at least two hours for marinating. The steak sears for about 4 minutes per side before resting and being sliced against the grain. Set out the onions, cheese, herbs, and lime separately when the backyard group needs a taco station.
Get the Recipe: Street Steak Tacos

Slow Cooker Pulled Pork

Slow-cooked pork makes Slow Cooker Pulled Pork 12 servings with brown sugar, mustard, soy sauce, bay leaves, dark beer, salt, and pepper. Prep takes 10 minutes before six hours on Low. The pork shreds directly in the cooker, then continues uncovered for 30 to 45 minutes so the sauce can thicken. Pile it onto buns, tortillas, or chips when the cookout needs a make-ahead main for a larger group.
Get the Recipe: Slow Cooker Pulled Pork