74 Fourth of July Barbecue Recipes

From the Recipe Creator: I grill everything—veggies, oxtail, tofu. This chicken is our favorite. I keep a ready supply of sauce and rub, so prep couldn't be easier. —Jerry Rosiek, Eugene, Oregon

From the Recipe Creator: They’ll be standing in line for this saucy bean recipe, full of campfire flavor. A variation on colorful calico beans, it’ll make a delightful side dish with many of your favorite Fourth of July barbecue entrees. —Lynne German, Cumming, Georgia

From the Recipe Creator: A few pantry items, such as mustard and preserves, inspired this Fourth of July barbecue recipe. And since then it has been the successful centerpiece for both small weeknight meals and big parties. —James Schend, Pleasant Prairie, Wisconsin

From the Recipe Creator: This easy caprese pasta salad is always a favorite at Fourth of July cookouts, especially when summer tomatoes are at their peak. It comes together quickly, but if you can make it ahead of time, the flavors seem to get better after it’s chilled for a few hours. —Debby Harden, Lansing, Michigan

From the Recipe Creator: We use this onion rings recipe as a burger topper to add an extra element to already fantastic burgers. These onion rings are also perfect for giving your salads a little crunch. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

From the Recipe Creator: A Smash burger is exactly what you think it is; balls of ground beef smashed onto a hot griddle. You’ll want to smash them pretty thin so they cook quickly, but it also gets you those crispy, browned edges while still keeping the interior nice and juicy. Now is not the time to cut calories or skimp on salt: Go for ground chuck that is at least 80/20. If you can find a blend with ground brisket or short rib, all the better. The best burger comes with being liberal with kosher salt—it is beef’s best friend. —James Schend, Pleasant Prairie, Wisconsin

From the Recipe Creator: The best of summer in one dish! These pretty veggies are perfect for entertaining at a Fourth of July cookout. Grilling brings out their natural sweetness, and the easy marinade really perks up the flavor. —Heidi Hall, North St. Paul, Minnesota

From the Recipe Creator: What’s a Fourth of July picnic without potato salad? This recipe will add delightful new flavor to yours. The spices make the difference. —Cam Cox, Hemet, California

From the Recipe Creator: People ask what’s in the marinade of my glazed sweet ginger ribs with ginger, garlic and peach preserves. Now you know! Psst: It works on steaks and chicken, too. —Grace McKeone, Schenectady, New York

From the Recipe Creator: Even after seven years, my family still asks for this tasty potato and bacon dish. Try it once and I'll bet your family will be hooked, too. —Lynn Ireland, Lebanon, Wisconsin

From the Recipe Creator: We enjoy the tart, peppery taste of capers. No one likes a bland veggie, and caper butter helps peppers, squash and zucchini shine. They make for a yummy twist of serving veggies at Fourth of July barbecues. —Danyelle Crum, Indian Trail, North Carolina

From the Recipe Creator: A friend had success with this recipe, so I tried it. When my husband told me how much he loved it, I knew I'd be making it often.—Vivian Warner, Elkhart, Kansas

From the Recipe Creator: Bake up this hearty, savory cornbread, slather on delicious homemade cranberry butter and enjoy! —Taste of Home Test Kitchen, Milwaukee, Wisconsin

From the Recipe Creator: I actually invented this chicken with vegetables dish at a campground, so you know it’s easy. Using the same marinade for the meat and veggies keeps it simple so we can spend more time enjoying our Fourth of July barbecue and less time at the grill. —Jayme Schertz, Clintonville, Wisconsin

From the Recipe Creator: This classic casserole is a rich and cheesy meatless main dish. I've never met anyone who didn't ask for a second helping. —Bernice Glascoe, Roxboro, North Carolina

From the Recipe Creator: I’d never had grilled corn until last summer when my sister-in-law served it for us. What a treat! So simple, yet delicious, grilled corn is now a must on my Fourth of July barbecue menu. —Angela Leinenbach, Mechanicsville, Virginia

From the Recipe Creator: Fourth of July barbecued beans are a simple, classic recipe and cooking them on the grill adds great smoky flavor. —Millie Vickery, Lena, Illinois

From the Recipe Creator: Just one bite of these fritters takes me back to when my kids were young. Nowadays for our yearly Fourth of July barbecue, I sometimes triple the recipe. Serve fritters with maple syrup or agave nectar. —Marina Castle Kelley, Canyon Country, California

From the Recipe Creator: When sweet corn is available, I love making this splurge of a Fourth of July side dish. Frozen corn works, but taste as you go and add sugar if needed. —Anthony Bolton, Bellevue, Nebraska

From the Recipe Creator: Yes, you do want fries with that—especially these crispy, golden fries, full of garlic flavor and just a little bit of heat. —Steve Westphal, Wind Lake, Wisconsin

From the Recipe Creator: One bite of this super tender brisket and your family will be hooked! The rich gravy is perfect for spooning over a side of creamy mashed potatoes. —Eunice Stoen, Decorah, Iowa

From the Recipe Creator: One of the best things about summer is fresh sweet corn, and this recipe is a definite standout. We love its creamy dressing, crunchy panko coating and spicy jalapeno kick. If you're really feeling wild, sprinkle these with a bit of cooked and crumbled bacon! —Crystal Schlueter, Northglenn, Colorado

From the Recipe Creator: The first time I grew a garden, I harvested summer squash and cooked it with garlic and herbs. Using pattypan squash is a creative twist. —Kaycee Mason, Siloam Springs, Arkansas

From the Recipe Creator: If you love Dr Pepper as much as I do, try it in my barbecue sauce for grilled chicken. It adds zip to the ketchup, bourbon and barbecue seasoning. —Shannon Holle-Funk, Venedy, Illinois

From the Recipe Creator: This salad is perfect with a grilled steak for a Tex-Mex meal, and most of it can even be prepared out in the backyard. Poblanos and cayenne make it pop. —Johnna Johnson, Scottsdale, Arizona

From the Recipe Creator: Any time Mom had the gang over for a Fourth of July barbecue, she made these pinto beans. Once she made a batch for my cousin’s birthday and he ate the entire thing. —Joan Hallford, Fort Worth, Texas

From the Recipe Creator: When my family thinks of Fourth of July grilling, it’s ribs all the way. Our Asian-inspired recipe is a welcome change from the usual barbecue-sauce versions. —Ginger Sullivan, Cutler Bay, Florida

From the Recipe Creator: Layered desserts always grab my family’s attention, but salads? Not so much. I wondered if I could get everyone on board by presenting a healthy salad in an eye-catching way. I’m happy to say that it worked. —Christine Hadden, Whitman, Massachusetts

From the Recipe Creator: Rosemary adds a special touch to these beautifully glazed pork chops that are just right for a Fourth of July meal. —Louise Gilbert, Quesnel, British Columbia

From the Recipe Creator: My husband, Matt, grills this recipe for Fourth of July dinner gatherings. Besides the company, the potatoes are one of the best parts! —Susan Nordin, Warren, Pennsylvania

From the Recipe Creator: I am a Sriracha fanatic, so that’s what inspired this dish. You can boil the brats in your favorite beer to reduce the fat and give them flavor before grilling, or spread garlic butter on lightly toasted buns. —Quincie Ball, Olympia, Washington

From the Recipe Creator: I grew up as a missionary kid in Cambodia, and most of my favorite foods have a Southeast Asian background. Locals love eating this pickled salad for breakfast, but I like it as a side for lunch or dinner, especially with chicken satay. —Hannah Heavener, Belton, Texas

From the Recipe Creator: Golden brown with a little fresh green showing through, these okra nuggets are crunchy and addictive! My sons like to dip them in ketchup. —Pam Duncan, Summers, Arkansas

From the Recipe Creator: Five ingredients are all you'll need for my popular creamed corn recipe. It's wonderful no matter what the occasion is. Try it on a barbecue buffet or holiday menu. —Barbara Brizendine, Harrisonville, Missouri

From the Recipe Creator: Chicken skewers with tender chunks of chicken and garden-fresh veggies are easy to assemble and are always a hit at parties. —Margaret Allen, Abingdon, Virginia

From the Recipe Creator: Canning isn't necessary for these crisp-tender, tangy pickles. Keep them in the fridge and eat them up within a month. —Linda Chapman, Meriden, Iowa

From the Recipe Creator: The outstanding barbecue taste of these beans makes them a favorite for cookouts all summer and into the fall. It's a popular dish, even with kids. The beef makes it so much better than plain pork and beans. —Donna Fancher, Lawrence, Indiana

From the Recipe Creator: A little brining and a special dry rub go a long way to making the perfect pork chop. Once you've mastered the techniques, you'll be enjoying them all summer long. —Matthew Hass, Franklin, Wisconsin

From the Recipe Creator: This tender and flaky fish is wonderful to serve to family and friends. A savory marinade that includes dill gives the salmon mouthwatering flavor and since it can be grilled or broiled, you can enjoy it all year round! —Aelita Kivirist, Glenview, Illinois

From the Recipe Creator: For me, this is the best coleslaw recipe because a package of shredded cabbage and carrots really cuts down on prep time. This coleslaw recipe is great for potlucks or to serve to your family on a busy weeknight. —Renee Endress, Galva, Illinois

From the Recipe Creator: This is easy and delicious! These shrimp are great with steak. For a special occasion, you can also brush the sauce on lobster tails and grill them. —Sheryl Shenberger, Albuquerque, New Mexico

From the Recipe Creator: I’ve always loved corn fritters, but they weren’t satisfying as a main dish. I came up with this recipe and was thrilled when my husband and our three young boys gave it rave reviews. The chicken and zesty sauce make these a wonderful brunch or lunch entree. —Marie Greene, Scottsbluff, Nebraska

From the Recipe Creator: I can't take all the credit for these winning burgers. My husband's uncle passed down the special barbecue sauce recipe. We love it on everything...it was only natural to try it on, and in, burgers. Add cheese and bacon to take them over the top. —Rhoda Troyer, Glenford, Ohio

From the Recipe Creator: Whenever there is a picnic or cookout, I am asked to bring my potato salad. It’s tangy and a little different. —Alicia Quadrozzi, Escondido, California

From the Recipe Creator: Make-ahead marinade is your best friend when feeding a crowd. This one for grilled chicken is good to know and very easy to memorize. —Marybeth Wright, Maitland, Florida

From the Recipe Creator: This fruit salad has such a surprising yet fabulous mix of flavors that friends often ask for the recipe. Combine seedless watermelon varieties in yellow, red and pink for a colorful twist. —Heidi Haight, Macomb, Michigan

From the Recipe Creator: These steak kabobs not only satisfy my love of outdoor cooking, they feature a mouthwatering marinade, too. It’s terrific with chicken and pork, but I prefer it with beef because it tenderizes remarkably well. —Christi Ross, Guthrie, Texas

From the Recipe Creator: You’ll always have a winner at the Fourth of July cookout when you bring macaroni and cheese. Here’s an extra-rich, creamy version for the slow cooker. —Jennifer Blondek, Chicopee, Massachusetts

From the Recipe Creator: Every year my father and I plant a garden together. After an especially great growing season, we had plenty of produce to eat! We like to use fresh herbs from our garden but dry is just as tasty in this dish. —Bernadette Bennett, Waco, Texas

From the Recipe Creator: My family loves this tender and juicy roast, so we eat it a lot. The sweet and salty crust is so delicious mixed into the pulled pork. —Lisa Allen, Joppa, Alabama

From the Recipe Creator: Grilling is a delightful way to prepare the season's freshest produce. The zesty Italian marinade adds just the right amount of spice to these veggie kabobs. —Taste of Home Test Kitchen

From the Recipe Creator: Shrimp grilled with peaches and green onions really sets off fireworks! The spicy seasonings even helped me win a ribbon at a county fair. —Jen Smallwood, Portsmouth, Virginia

From the Recipe Creator: I work at an elementary school, and a couple times a year we have a gathering where everyone brings a favorite dish to pass. A friend shared this delicious Mexican cornbread and it was a big hit. —Sandy Gaulitz, Spring, Texas

From the Recipe Creator: Mushrooms cooked over hot coals always taste good, but this easy recipe makes them taste fantastic. As a mother of two children, I love to cook entire meals on the grill. It's fun spending time outdoors with the kids. —Melanie Knoll, Marshalltown, Iowa

From the Recipe Creator: We like to keep our freezer stocked with plenty of beef roasts. When we’re not in the mood for pot roast, I fix these satisfying sandwiches instead. The meat cooks in a tasty sauce while I’m work. The meat cooks in a tasty sauce while I’m at work. Then I just shred the beef and serve it on rolls. —Karen Walker, Sterling, Virginia

From the Recipe Creator: Grilling food in foil packets creates steam so food cooks in its own juices, which makes the contents flavorful and lower in fat. Best of all: no cleanup! —Lisa Finnegan, Forked River, New Jersey

From the Recipe Creator: I first marinate each rack of ribs, then add a zesty rub before grilling them. They always turn out moist and flavorful. —Iola Egle, Bella Vista, Arkansas

From the Recipe Creator: These onions are so delicious, we prepare them all year long—on the grill for the Fourth of July, or in an oven preheated to 350° for the same amount of time in winter. A small salad, a slice of bread, these grilled onions, and you’ve got a great light meal. —Mary Bilke, Eagle River, Wisconsin

From the Recipe Creator: It's the combination of beef stew meat and tender pork that keeps friends and family asking for these tangy sandwiches. Add a little lettuce and tomato for a crisp contrast. —Corbin Detgen, Buchanan, Michigan

From the Recipe Creator: I've never cared that much for store bought barbecue sauce. I just like to make things myself from scratch including this spicy, deep red-brown sauce. You'll find it clings well when you slather it on grilled meat. —Helena Georgette Mann, Sacramento, California

From the Recipe Creator: When I see Meyer lemons in the store, I know it must be spring. I like using them for these easy chicken kabobs, but regular grilled lemons still add the signature smoky tang. —Terri Crandall, Gardnerville, Nevada

From the Recipe Creator: My mother used to make this salad for Fourth of July cookouts. With all the cabbage that is grown here, this coleslaw recipe is a real natural for us! —Deb Darr, Falls City, Oregon

From the Recipe Creator: Is there a place better than Texas to find a fantastic barbecue sauce? That’s where this one is from—it’s my father-in-law’s own recipe. We have served it at many Fourth of July barbecues and think it’s the best! —Bobbie Morgan, Woodstock, Georgia

From the Recipe Creator: For as long as I can remember, Mom made a salad of tomatoes and cucumbers. Now I make it whenever beautiful tomatoes are in reach. —Shannon Arthur, Upper Arlington, Ohio

From the Recipe Creator: Nothing is better than having a sauce with the perfect slather consistency. Here's one that will ensure a lip-smacking feast. Go ahead and make the sauce up to a week ahead for an easier grilling experience. —Caitlin Hawes, Westwood, Massachusetts

From the Recipe Creator: Roasting fresh-picked corn is as old as the Ozark hills where I was raised. My Grandpa Mitchell always salted and peppered his butter on the edge of his plate before spreading it on his corn, and I did the same as a kid. Today, I continue the tradition by serving lemon-pepper butter with roasted corn—it's a favorite! —Allene Bary-Cooper, Wichita Falls, Texas

From the Recipe Creator: A friend gave me this homemade cornbread recipe several years ago, and it's my favorite of all I've tried. I love to serve the melt-in-your-mouth side hot from the oven with butter and syrup. It gets rave reviews on holidays and at potluck dinners. —Nicole Callen, Auburn, California

From the Recipe Creator: For years, people have told me I make the best hot dog chili out there. It’s timeless, it’s family-friendly, and I carry the recipe with me because people ask for it. —Vicki Boyd, Mechanicsville, Virginia

From the Recipe Creator: When guests dropped in by surprise, all I had was sausage and ground beef defrosted. We combined the two for juicy burgers on the grill. —B.J. Larsen, Erie, Colorado

From the Recipe Creator: Spending time in the kitchen with my late aunt was so much fun because she was an amazing cook and teacher. This black-eyed pea salad was one of her specialties. It is easy to make and is a nice alternative to pasta or potato salad. Add cooked cubed chicken breast to make it a meal on its own. —Patricia Ness, La Mesa, California

From the Recipe Creator: I can never get enough of this baked sweet potato fries recipe! Even though my grocery store sells precut fries in the frozen foods section, I still love to pull sweet potatoes out of my garden and chop them up fresh! —Amber Massey, Argyle, Texas

From the Recipe Creator: It's fun for me to have my family members together so I can prepare their favorite foods, like this saucy barbecued chicken. The juicy, tender recipe always brings enthusiastic compliments from our four grown children and three grandkids. —Barbara Blickens Derfer, Edgewater, Florida

From the Recipe Creator: It isn’t a Fourth of July cookout without potato salad, but the stuff from the deli just isn’t our thing. I toyed with many recipes until I developed this one. Now if I even mention grilling or barbecuing, it’s my family’s top request for a side. —Paul Cogswell, League City, Texas