10 Epic Memorial Day Recipes for 2025 BBQs: Appetizers, Mains, and Desserts Everyone’s Talking About

If you’re looking for Memorial Day BBQ recipes that actually work, not just look good in photos, you’re in the right place.

This article has 10 dishes we’ve been making year after year for Memorial Day. All tested on friends, neighbors, and even random passersby (not kidding — one time we shared with a delivery guy).

There’s meat, snacks, even dessert — all with smoke, crunch, cheese, and sauce. And most importantly — zero fuss. Simple ingredients, easy steps, and max flavor.

1. Memorial Day BBQ Chicken Nachos

All you need to kick off the party is a big skillet full of sticky, crispy, smoky nachos. And BBQ Chicken Nachos are exactly that.
This isn’t a side. It’s not just an appetizer. It’s a flavor bomb that pushes everything else off the holiday table. That’s how we start our 2025 Memorial Day BBQ feast.

I first made these nachos about 5 years ago, right after we moved into our first home and threw a BBQ for the neighbors. Since then, the recipe has evolved — easier, tastier, and more party-friendly.
Here’s the version I stick to every year:

What you’ll need:

• 2 cups chopped smoked chicken (about 300 g, use leftovers or store-bought rotisserie chicken)
  
• 1/2 cup BBQ sauce (~120 ml) — I love Sweet Baby Ray’s Honey BBQ Sauce, it’s smooth, no harsh aftertaste, perfectly balanced
  
• 1 large bag tortilla chips (~10 oz / 280 g)
  
• 1.5 cups shredded cheddar cheese (170 g)
  
• 1 cup shredded Monterey Jack cheese (110 g)
  
• 1/4 red onion, finely chopped
  
• 1 fresh jalapeño, thinly sliced into rings (optional)
  
• 1/4 cup corn (canned or roasted)
  
• Sour cream, green onion, and cilantro — for serving
  

How to make:

1. Preheat your oven to 375°F (190°C). We want the cheese melted but the chips still crisp.
   
2. Mix the chicken with BBQ sauce. Let it sit 5–10 minutes to soak up the flavor. I often prep this earlier and let it chill in the fridge, especially if I’m using leftovers.
   
3. On a large baking sheet (or cast-iron skillet), lay down the first layer of tortilla chips. Add half the chicken, half the cheese, some corn, onions, and jalapeño. Then repeat the layers.
   
4. Bake for 8–10 minutes, until the cheese is bubbling and stretchy.
   

If you’re doing this outside — use a grill-safe pan or even foil over a grill grate. Just make sure to cover with foil so the cheese doesn’t burn.

How to serve Memorial Day BBQ Chicken Nachos

I always serve nachos straight in the cast iron skillet — keeps them hot longer and looks like a restaurant shoot. A bit of fresh cilantro, a spoon of sour cream, a few jalapeño slices — and it’s instantly festive.
If you have a crowd, serve in mini paper boats — super convenient and cute. I also set out a couple sauce bowls: spicy ranch or creamy avocado dip. Simple but bold.

This dish brings together everything we love about Memorial Day BBQ: smoke, char, a little fire, and lots of cheese. Plus, it’s easy to customize for vegetarians (skip the chicken, use beans or mushrooms) or spice lovers (add more jalapeño or hot sauce).

2. This Memorial Day BBQ Jalapeño Popper Dip

Every year I prep a “just in case” dish — that quick dip you throw in a bowl, bake, and stick on the edge of the table. I usually think, “Well, even if it flops, we’ll eat it later.”

My favorite moment? When someone cracks a chip, dips it in, and the cheese stretches like a commercial. Suddenly, everyone dives in. And within 15 minutes — tray’s empty.

What you’ll need (for an 8×8” or 20×20 cm dish):

• 8 oz (225 g) cream cheese, room temp
  
• 1/2 cup sour cream (120 ml)
  
• 1/2 cup mayo (120 ml)
  
• 1 cup shredded cheddar (110 g)
  
• 1/2 cup shredded parmesan (50 g)
  
• 4–5 fresh jalapeños, finely chopped (seeds optional)
  
• 4 crispy bacon slices, crumbled
  
• 1/2 tsp smoked paprika
  
• Pinch of garlic powder
  
• Plus: 1/3 cup breadcrumbs + 1 tbsp butter for that crunchy top
  
• To serve. Chips, celery, baguette slices, cucumbers — whatever’s good for dipping.

How to make it:

The secret to a great dip? Structure. Not just a mushy mess, but a creamy layer with little bites of bacon and jalapeño, topped with a crust that has to crunch.

1. Preheat your oven to 375°F (190°C). I go for a ceramic dish — keeps the heat and looks fancy right away.
   
2. In a large bowl, mix cream cheese, sour cream, and mayo.  The base needs to be soft and fluffy — so take out the cheese in advance.
   
3. Add cheddar, half the parmesan, paprika, garlic powder, jalapeños, and bacon.
   Mix, but don’t overdo it — we want texture.
   
4. Transfer to baking dish and smooth it out.  Top with the breadcrumb-parmesan-butter mix. That gives the iconic golden crunchy crust — without it, it’s just not a popper dip.
   
5. Bake for 20–25 minutes until it’s bubbling around the edges and golden on top.
   
6. Let it cool for 5–10 minutes. It thickens a bit and won’t burn your mouth.
   

I’ve reheated this dip a few times — still tastes amazing. But if you serve it fresh and hot — the night is a win. And if you want to dial up the flavor — add a few drops of hot sauce right into the mix. I do that for our Lindy — she likes it fiery.

How to serve so your dip doesn’t sit untouched

The easiest way? Pop the dish right on a board and scatter everything around it — warm tortilla chips, cucumber slices, thin baguette, sweet pepper strips. It looks like a lazy snack board, but everything pairs perfectly with this dip.

Sometimes I scoop portions into mini bowls, especially for a big crowd — no one’s waiting in line by the dip. If it’s chilly out, serve it on a warming stand — or just cover with foil till serving time to keep it warm.

Pro tip. Sprinkle a few fresh jalapeño rings and green onions on top after baking — it’ll look brighter and fresher that way.

3. Memorial Day BBQ Grilled Shrimp Tacos with Spicy Slaw

These shrimp tacos became our Memorial Day symbol a few years back. It was our first time making them outdoors, on a little portable grill, with no big plans. And they turned out perfect: crispy slaw, warm tortillas, smoky shrimp with lime… All you need is 15 minutes and a good pair of tongs.

What you’ll need (for 6 tacos):

• 1 lb (450 g) large shrimp, peeled
  
• 1 tbsp olive oil
  
• 1/2 tsp smoked paprika
  
• 1/2 tsp cumin
  
• Pinch of cayenne (optional)
  
• Salt, pepper
  
• Juice of half a lime
  

For the slaw:

• 2 cups thinly shredded cabbage (green or a mix with red)
  
• 1/4 cup grated carrot
  
• 2 tbsp mayo
  
• 1 tbsp sour cream
  
• 1 tsp apple cider vinegar
  
• 1/2 tsp sugar
  
• 1 finely chopped jalapeño
  
• Salt and pepper to taste
  

To serve:

• 6 small tortilla wraps
  
• Fresh cilantro
  
• Optional: lime, chili sauce, or salsa
  

How to make it:

1. Pat dry the shrimp and marinate in olive oil, paprika, cumin, salt, and lime juice. Let it sit for 10 minutes — no more needed.
   
2. While the shrimp is marinating, mix all the slaw ingredients. It should have a spicy kick, a balance between tangy, creamy, and fresh. Taste and tweak — more lime or less sugar, it’s up to you.
   
3. Heat the grill (or grill pan if indoors). Grill the shrimp for 2–3 minutes on each side, until they get that bright orange sear and a hint of smokiness.
   
4. Warm up the tortillas — straight on the grill works great, just 30 seconds per side. That makes them soft and bendy.
   
5. Assemble your tacos: on a warm tortilla — slaw, 3–4 shrimp, some cilantro, and a squeeze of lime on top.

I love serving tacos on a big wooden board, already assembled, with bowls of extra slaw and sauces on the side. Some add avocado, others go heavier on the hot sauce.

For extra flair, set out a jar of pickled red onions — they add acidity, color, and pair beautifully with shrimp.

Good tongs help a lot when grilling shrimp — no mess. f you’re into simple yet bold food outdoors, these tacos will be a hit. And even if you’re cooking indoors — the flavor still screams summer, fresh and full of character.

4. Memorial Day BBQ Ranch Pasta Salad

Pasta salads often get treated as filler between meat and dessert. But this Memorial Day BBQ Ranch Pasta Salad is not about bland mayo and sad elbow macaroni. It’s flavor, texture, and smoke in every bite.

Sometimes I throw this salad together from leftovers: pasta, corn, beans, a bit of grilled chicken, and the last splash of ranch. Now we make it on purpose. And in big batches.

What you’ll need (for a big bowl, 6–8 servings):

• 12 oz (340 g) pasta (I use spirals or penne)
  
• 1 cup cooked or roasted chicken, chopped
  
• 1/2 cup canned corn
  
• 1/2 cup red kidney beans (black or mixed works too)
  
• 1/4 cup finely chopped red onion
  
• 1/3 cup diced bell pepper
  
• 1/2 cup shredded cheddar
  
• 1/4 cup chopped crispy bacon
  

For the dressing:

• 1/2 cup good ranch dressing
  
• 2 tbsp BBQ sauce (I go with Sweet Baby Ray’s — thick and perfectly sweet)
  
• 1/2 tsp smoked paprika
  
• Pepper to taste
  

How to make it:

1. Cook pasta al dente.
   Don’t overcook — it’ll soak in the dressing later. Rinse under cold water to stop cooking and wash off excess starch.
   
2. In a big bowl, combine chicken, beans, corn, onion, pepper, cheese, and bacon. Don’t be afraid to eyeball it — the goal is to have each ingredient stand out, not vanish in the mix.
   
3. Make the dressing. In a small jar or bowl, whisk ranch, BBQ sauce, paprika, and pepper. The flavor should be smoky, slightly sweet, and creamy. Taste and adjust — a drop of lemon or vinegar can sharpen it.
   
4. Mix everything with the pasta, coat with dressing, and refrigerate for at least 30 minutes. An hour is even better — it lets the flavors really come together.
   
5. Before serving — a sprinkle of cheese or green onion on top. And if you want some brightness — toss in a few cherry tomatoes or a handful of arugula.

I often serve it in a wide ceramic bowl so all the colors pop — bacon stays visible, beans shine, cheese stands out. Big spoon goes next to it, because no one ever sticks to just one serving.

This salad packs well in containers, survives travel just fine, and doesn’t lose flavor. In fact — it’s even better the next day, if you’re lucky enough to have any left.

5. Memorial Day BBQ Smoked Sausage Skewers

These skewers are insanely good. A combo of smoked sausage, grilled veggies, and a touch of sweet sauce — and there you have it, the perfect flavor mix that needs no knife, no fork.

What you’ll need (for 6 skewers):

• 12 oz (340 g) smoked sausage (andouille, kielbasa, or anything you like)
  
• 1 red bell pepper
  
• 1 yellow bell pepper
  
• 1 small zucchini
  
• 1 red onion
  
• 2 tbsp olive oil
  
• 1 tbsp BBQ sauce (to taste)
  
• Salt, pepper, pinch of smoked paprika
  
• Wooden skewers (soaked in water for at least 30 min) or metal ones
  

How to make it:

1. Cut the sausage into thick rounds, about 1 inch (2.5 cm) — not too thin, or they’ll dry out.
   
2. Chop the veggies big: peppers into squares, onion into wedges, zucchini into rounds. Everything should be about the same size so it grills evenly.
   
3. Toss everything in a bowl with olive oil, spices, and a bit of BBQ sauce. Mix well — every piece should get a coating of flavor.
   
4. Thread onto skewers, alternating: sausage – pepper – zucchini – onion – and repeat. I usually go for 3–4 pieces of meat per skewer — that’s a solid serving.
   
5. Preheat your grill to medium heat and cook the skewers for 3–4 minutes per side. Don’t overdo it — the sausage is already cooked, we’re just aiming for color and a smoky aroma.
   
6. Right before serving, brush the skewers with leftover sauce — it’ll caramelize and give that glossy, sticky look that makes grilled meat irresistible.

I lay the skewers out on a wooden board and sprinkle with fresh herbs. On the side — a little jar of dipping sauce: BBQ, honey mustard, or ranch — pick your fave.
These skewers are easy to eat while standing by the grill with a drink in the other hand.

They’re great for kids (just go easy on the seasoning), and you can prep them ahead of time and simply reheat on the grill.

6. Memorial Day BBQ Deviled Eggs with a Twist

I don’t know about other families, but in ours, deviled eggs disappear fast, and I often make a double batch.

But plain mayo-filled eggs are kinda boring. So this recipe has a twist: smoky BBQ sauce and crispy bacon. And suddenly, everything changes — you get flavor depth, and the eggs go from basic to the star of the snack table.

What you’ll need (for 12 halves):

• 6 hard-boiled eggs
  
• 2 tbsp mayo
  
• 1 tsp Dijon mustard
  
• 1 tsp BBQ sauce (like Stubb’s Hickory Bourbon — it gives a nice smoky kick)
  
• 1 tsp apple cider vinegar
  
• Salt and pepper to taste
  
• 2 slices crispy bacon, crumbled
  
• Pinch of smoked paprika for topping
  
• Optional: green onion or crispy fried onions on top
  

How to make it:

1. Cool the boiled eggs, peel them, and cut them in half. Gently scoop out the yolks into a separate bowl.
   
2. Mash the yolks with a fork until smooth. Add mayo, mustard, BBQ sauce, vinegar, salt, and pepper. The flavor should be slightly sweet, smoky, and full of character — not just “eggy.”
   
3. Gently fold in the crumbled bacon, saving a little for topping.
   
4. Spoon the filling into a piping bag (or a zip-top bag with the corner snipped). Fill the egg halves — go big with the filling.
   
5. Before serving, dust with smoked paprika and top with a sprinkle of green onion or crispy onions.

If you’re serving outside, chill the eggs ahead and keep them on an ice tray or shaded platter. I usually arrange them on a big black board so the yellow filling pops. A little green on top adds the final touch.

It’s a small detail, but people respond instantly. They grab one, then another. And I keep hearing the same thing:
“I don’t even like eggs, but these? These are different.”

7. This Strawberry Pretzel Parfait for Memorial Day BBQ

Normally, we don’t do desserts at Memorial Day BBQs. We’re more into meat, salads, grilled corn.
But one time Lindy came home with a tray of strawberry dessert someone made for a neighbor potluck.

It looked odd — pretzels, strawberries, something white and creamy.
Since then, we’ve been making it as individual parfaits for Memorial Day.

What you’ll need (for 6 jars/cups):

Strawberry layer:

• 2 cups fresh strawberries, chopped
  
• 2 tbsp sugar
  
• 1 tsp lemon juice
  
• (Optional) 1 tsp cornstarch, if berries are extra juicy
  

Cream layer:

• 8 oz (225 g) cream cheese, softened
  
• 1/2 cup sugar
  
• 1 tsp vanilla extract
  
• 1 cup whipped cream (or store-bought whipped topping)
  

Pretzel crumb:

• 1 cup crushed salted pretzels
  
• 3 tbsp melted butter
  
• 1 tbsp brown sugar
  

How to make it:

1. Start with the strawberries. Slice, toss with sugar and lemon juice, and let sit for 10–15 minutes to release juice. If the berries are super juicy, you can cook them down a bit with cornstarch in a pan — it’ll turn into a light jam-like consistency.
   
2. Make the cream layer. Beat cream cheese with sugar and vanilla until soft and smooth. Then gently fold in the whipped cream — use a spoon, not a mixer, to keep the fluffiness.
   
3. Pretzel crumb — that’s our secret weapon. Crush pretzels in a bag with a rolling pin, mix with melted butter and sugar. No need to toast — they’re already crunchy and salty. The contrast is.
   
4. Assembly. In a jar — layer pretzel crumb, cream, strawberries. Then repeat: pretzel, cream, strawberries. Finish with a pinch of crumbs on top.
   

It’s super convenient to serve these parfaits in clear jars with lids. You can make them in advance, cover, and stash in the fridge. Then just pull them out when it’s time.
They look tidy, won’t melt in the heat, and everyone gets their own serving — no fuss.

8. 2025’s Best Memorial Day BBQ Grilled Veggie Platter

This grilled veggie board usually gets wiped clean. No debate, no talk. Just “mmm.” And that happens even when ribs and sausages are right next to it.
So now — every year, every Memorial Day BBQ, even when meat’s the main event — this platter goes out first.

What you’ll need (for a large board):

• 1 red bell pepper
  
• 1 yellow bell pepper
  
• 1 small zucchini
  
• 1 eggplant
  
• 1 small head of broccoli (broken into florets)
  
• 8–10 button mushrooms
  
• 1 red onion
  
• 2 tbsp olive oil
  
• 1 tsp balsamic vinegar
  
• Salt, pepper, pinch of smoked paprika or thyme
  
• (Optional) some feta, tahini, or hummus — for serving
  

How to make it:

1. Cut all veggies big. Peppers into strips, eggplant into rounds, zucchini lengthwise. The key is even thickness, so they don’t burn on the grill.
   
2. In a bowl, mix olive oil, vinegar, salt, and spices. Don’t drown the veggies — just coat them lightly so they’ll grill, not steam.
   
3. Preheat grill to medium. Lay the veggies down and grill 3–4 minutes per side, until you see grill marks and they’re just tender. Don’t overdo it — they should still have some bite.
   
4. Broccoli and mushrooms can go on a grill pan or veggie basket — so nothing slips through the grate.
   
5. Take them off and lightly salt again — it boosts the flavor. Optional: a squeeze of lemon juice.
   

A big wooden board is perfect for serving. I lay everything out in groups so each veggie stands out — no mixed pile. In the center — small bowls of feta, tahini, or hummus. On the side — toasts or pita for DIY sandwiches.

Usually, there’s nothing left on this board. Even people who say “I don’t like eggplant” end up going back for more. And I always hear something like: “I thought it’d be just greens… But this is seriously good!”

9. Loaded Memorial Day BBQ Brisket Fries

When you make brisket — you’re not making it for just one sandwich, right?
Because brisket fries aren’t a side dish. They’re a foundation for friendships, deep convos, and phrases like: “Damn, I’m on a diet, but…”

What you’ll need (for 4–6 servings):

• 1 lb (450 g) cooked brisket, shredded or chopped
  
• 1 bag (1.5–2 lb / 700–900 g) frozen or homemade fries
  
• 1/2 cup Memorial Day BBQ sauce (I use Stubb’s — it’s thick, doesn’t run all over the place)
  
• 1 cup shredded cheddar
  
• 1/2 cup shredded Monterey Jack
  
• 1/4 cup finely chopped green onion
  
• Optional: sour cream, fried onions, pickled peppers, jalapeños
  

How to make it:

1. Fry the potatoes until golden and crispy — don’t hold back on the heat.  Soft fries won’t cut it here.
   Tip. I do this in the oven or air fryer — oil-free, but still crunchy.
   
2. While the fries are cooking, heat up the brisket with 2–3 spoons of BBQ sauce. It should be warm and juicy — not watery.
   
3. Spread the fries out on a baking sheet or in a large dish, nice and even.
   
4. On top — the brisket, then a full-on cheese blanket (don’t skimp), and bake for 5–7 minutes at 400°F (200°C) until it all melts and comes together.
   
5. Take it out, sprinkle with green onions, drizzle some more sauce, add sour cream, jalapeños, peppers — whatever your people like.
   
   Personally, I go for crispy fried onions on top — that’s the “crunch” you expect from a loaded dish.

Best served right in the baking dish — no extra plates. Just slap some spoons on the side and yell “Whoever’s late — no brisket!”

Sometimes we just carry it outside on a board, set out a few jars of beer or lemonade, and let the people go wild.

10. Fire-Grilled Flatbread Pizza

When you’re grilling, you’re not tied to a recipe. This isn’t the kitchen — it’s the outdoors.
And Fire-Grilled Flatbread Pizza is exactly that: grab what you have, throw it on a flatbread… and it’s gone before you even finish grilling the next one.

We made these on a campfire grate right over the coals. Feels like a street pizza joint — except it’s ten steps from the garden.
Now it’s a BBQ staple, especially when there’s a crowd with different tastes.

What you’ll need (for 4 small pizzas):

• 4 ready-made flatbreads like naan or lavash
  
• 1/2 cup sauce — tomato, creamy, or BBQ
  
• 1.5 cups cheese (mozzarella, cheddar, parmesan — your call)
  
• Any toppings: cooked chicken, sausage, mushrooms, bell pepper, red onion, pineapple (yep, Lindy adds pineapple)
  
• Olive oil, herbs, pepper
  

How to make it:

1. Preheat the grill to medium heat. You don’t want flames — just warmth and a grate.
   
2. Lightly brush flatbreads with olive oil and grill one side — just a minute to get them toasted and firm. Remove.
   
3. On the grilled side, build your pizza: sauce → cheese → toppings.
   Don’t overload it — we want it to hold together on that first bite.
   
4. Place it back on the grill, close the lid, and cook for another 3–5 minutes, until the cheese melts and the bottom gets crisp.
   
5. Take it off, slice, top with some greens, a drizzle of oil, or chili flakes. Done. Quick, easy, and awesome.

I serve them whole on a wooden board — people slice what they want.
Make 2–3 varieties and just say: “Spicy’s on the left, vegan’s on the right, middle’s a surprise.”
It’s fun, and pizza on the grill is a party in itself.

And if you think it loses to oven pizza — no way. That crisp, smoke, touch of char — that’s what makes it special.
Plus, you’re not stuck at the stove in the heat — it’s all right there, fun, and easy.

You still here, grill master?

Memorial Day isn’t just about meat.  It’s about good company, fire, the smell of smoke, and plates that empty fast.

We shared 10 recipes that have become Memorial Day BBQ hits around here: from smoky skewers and brisket fries to a strawberry dessert in a jar. All tested, devoured, and approved by friends.So save your favorites, send to a buddy, tag what you’ll make first. And hey — maybe you’ve got a go-to BBQ gem of your own?

Drop it in the comments. We’re all friends here.