Every year, it’s the same story. It feels like there’s still plenty of time before Memorial Day, and then — boom! — the calendar says it’s the end of May, the neighbors are already firing up the grill, and you’re standing in the kitchen thinking, “Okay… what am I making this year?” We’ve been through this plenty of times. That’s exactly why I put together these 10 tried-and-true, delicious, and totally practical Memorial Day BBQ recipes that have saved us in any weather and with any crowd. Some of them have even turned into little traditions: simple enough, but they capture everything we love about cookouts.
Each recipe can be tweaked to your liking — swap ingredients, skip a sauce, replace bacon with mushrooms. The key is to enjoy the process and share it with others.
1. This 2025 BBQ Pulled Pork Slider Recipe
When we first started hosting BBQ parties at our new place, Lindy and I were bouncing between complicated dishes and things we knew everyone would eat. That’s how these pulled pork sliders came to life. Juicy, sweet and tangy, tucked into soft rolls — they flew off the table in minutes.
The recipe is simple, but there are a few tricks to getting it just right: moist, flavorful, and with that hint of smokiness.
What you’ll need:
- 2.5 lb pork shoulder (about 1.1 kg)
- 1 cup BBQ sauce (go for a smoky one)
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- Slider buns (I usually grab a 12-pack of Hawaiian rolls)
- Optional: homemade coleslaw or pickled onions
How to make it:
- Cook the meat. Toss everything into a slow cooker or a heavy-bottomed pot: pork, BBQ sauce, vinegar, sugar, spices. I just pour the mix over the meat, cover it — and forget it for 6–8 hours on low. After 6 hours it basically falls apart when you touch it with a fork. The key? Don’t rush
(By the way, if you’re cooking on a grill, a cast iron Dutch oven works great) - Shred the pork. Once the meat is done, I scoop it out, let it cool a bit, and shred it with two forks. Then it goes right back into the sauce — all those flavors soak back in.
- Build the sliders. Slice the rolls in half, toast them lightly on a skillet or grill. Add a generous layer of pulled pork, then a spoonful of coleslaw or a few rings of pickled onion. Top with the other half of the bun.
Tips from me:
- Don’t want to cook the day of the BBQ? Make the meat the day before and just warm it up.
- Got vegetarians at the party? Try the same thing with jackfruit instead of pork (yes, it’s actually good).
- Sweet buns like King’s Hawaiian work best — that contrast in flavor is everything.
These sliders have kicked off more than one party at our place. And to this day, it’s the one dish people always come back for seconds. And honestly, that says a lot.
2. Viral Memorial Day BBQ Chicken Skewers
I can count on one hand the recipes that get universal love at our table. And these BBQ chicken skewers, even though they’re simple, turn into a total Instagram moment every single Memorial Day party.
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In the summer of 2024, I posted a photo of them in my stories — and later friends started sending me screenshots of the same skewers showing up in Pinterest roundups. So yeah, this is officially a viral recipe — tested by yours truly in real-life BBQ chaos.
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They always look festive and bring that grill-day vibe that we all crave on Memorial Day.
What you’ll need (for 6 skewers):
- 1.5 lb chicken breast (about 700g), cut into cubes
- 1/3 cup BBQ sauce (for marinade)
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 1 tsp honey
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 large bell pepper, chopped into big chunks
- 1 red onion, sliced into wedges
- Wooden or metal skewers
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If you’re using wooden skewers, soak them in water for at least 30 minutes before grilling so they don’t burn. Also, here’s a great skewer set with handles.
How to make it:
- Make the marinade. In a big bowl, mix BBQ sauce, olive oil, soy sauce, honey, garlic powder, and paprika. Stir until smooth.
- Marinate the chicken. Add chicken pieces to the marinade and coat them well. Cover and chill for at least 1 hour, ideally 3–4.
- Skewer it up. Alternate chicken, bell pepper, and onion on each skewer. We usually do 4–5 pieces of chicken per stick, with veggies in between — looks great and cooks evenly.
- Grill time. Heat your grill to medium. Cook skewers for about 4–5 minutes per side, until golden and cooked through. Don’t forget to flip!
Want that caramelized glaze? Brush the skewers with a little more BBQ sauce in the last minute of grilling.
Helpful notes:
- You can swap the chicken for shrimp — it becomes BBQ Skewers 2.0.
- If you’re roasting in the oven: 425°F (220°C) for around 15 minutes, then 2 minutes under broil.
- Bell pepper can be replaced with pineapple — for a bolder summer twist.
Every time we make these skewers, it feels like peak summer food: bright, casual, something you eat with your hands while laughing in the sun.
3. Easy 2025 BBQ Mac & Cheese Bites
I never expected these mac & cheese bites to become such a hit at our picnics. I just wanted something simple and tasty for the folks who didn’t eat meat.
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But in the end — kids and adults alike were grabbing them with their hands, standing around the grill. I ended up baking a second batch because there just wasn’t enough.
Since then, if we’re hosting guests for Memorial Day, these mini snacks are always on the list. They’re easy to prep in advance, hold their shape well, and you can totally add your own twist.
What you’ll need (for 24 mini muffin cups):
- 2 cups elbow pasta
- 1 tbsp butter
- 2 tbsp flour
- 1/2 cup milk
- 1.5 cups shredded cheddar
- 1/4 cup grated parmesan
- 1 egg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/3 cup panko breadcrumbs
- Optional: a pinch of paprika or crumbled bacon for topping
How to make it:
- Boil the pasta. Cook until al dente, don’t overdo it! Drain and set aside.
- Make the cheese sauce. Melt butter in a saucepan, whisk in flour to form a paste, then slowly pour in the milk. Once it thickens, add all the cheese, salt, pepper, and spices.
- Mix with the pasta. Combine the sauce and pasta, let it cool just a bit, then mix in the egg. This helps the bites hold their shape when baked.
- Fill the muffin tin. Grease the cups, fill them almost to the top, and sprinkle with panko breadcrumbs for that perfect crunch on top.
- Bake. Bake at 375°F (190°C) for about 20 minutes, until golden and set. Let cool slightly before removing.
Serving tips:
You can add a dash of BBQ sauce into the cheese mix for more depth of flavor.
They pair surprisingly well with green salad or pickles.
And — kid tip — toss in a few bits of broccoli. Yep, tested on my nephews, no complaints.
If you’ve got meat, veggies, and these little bites on your grill spread — that’s already a full-blown cookout. And the best part? You don’t need to overthink it.
4. This Memorial Day BBQ Ribs Recipe
Cooking ribs on the grill — you already know — isn’t “quick and easy”. It’s more like a ritual. You plan ahead, get into the mindset, and feel that drive to feed someone something truly good.
I made BBQ ribs for the first time on Memorial Day. We were still settling into the new property, everything was kind of chaotic — but the grill worked. And the ribs were there. And oh my, they were so good. We ate them from paper plates in the yard, hands messy, faces smoky — one of the best dinners of the whole season.
What you’ll need:
- 2 racks of St. Louis–style pork ribs (about 4–5 lb / 2–2.5 kg)
- 1/4 cup brown sugar
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp chili powder (optional)
- 1 cup BBQ sauce (Sweet Baby Ray’s works perfectly)
How to make it:
- Make a dry rub. Mix all the dry spices together. Pat the ribs dry with paper towels and rub the mix in generously on both sides.
Got time? Wrap them up and let them sit in the fridge overnight. That’s how you get deep flavor. - Slow-bake. Wrap the ribs tightly in foil and bake at 300°F (150°C) for 2.5–3 hours. The meat should be tender, but not falling apart.
- Final grill. Carefully unwrap the ribs, slather with BBQ sauce, and move them to a hot grill. Grill for 5–7 minutes per side, until the sauce gets that sticky, glossy finish.
(You can also finish them under the broiler in your oven for a couple of minutes.)
Serving tips (and general vibe):
Ribs aren’t for knives and forks. They’re the kind of food that brings people closer. We lay them out whole on a big wooden board, toss on some wet wipes, a bowl of grilled corn, and maybe a bucket of cold beer.
They go perfectly with pickles, spicy coleslaw, or just a wedge of cold watermelon. And if someone’s worried about getting messy — this probably isn’t their kind of party.
5. 2025’s Best Grilled Watermelon Salad Recipe
The idea of grilling watermelon sounded strange to me at first. Almost… sacrilegious. I mean, we’re used to eating it cold, sweet, juicy — and now they want us to throw it on the grill?
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But the summer of 2022 changed everything. We had a bunch of guests, the heat was brutal, and I just wanted to serve something fresh — but not boring. So I went for it. Sliced up the watermelon, tossed it on a hot grill, added a little cheese and a splash of balsamic — and that was it. It tasted like summer, just in a totally new way.
Since then, this salad makes a return every summer. And Memorial Day is the perfect excuse to bring it back.
What you’ll need:
- 1/2 medium watermelon, cut into triangles about 1 inch thick (2.5 cm)
- 1/2 cup crumbled feta
- 1/4 cup fresh mint, finely chopped
- 1/4 red onion, sliced very thin
- 1 tbsp balsamic vinegar or glaze
- 1 tbsp olive oil
- A pinch of sea salt and freshly ground black pepper
How to make it:
- Heat up the grill. It should be hot, but not blazing. What we want is that light smoky aroma — not a charred mess.
- Prep the watermelon. Lightly brush both sides of each slice with olive oil. This isn’t just for taste — it also helps prevent sticking.
- Grill it. Place slices on the grill and cook for about 2 minutes per side. You’ll see light grill marks appear, and the texture will soften just a bit — but it’ll stay juicy.
- Build the salad. Arrange the grilled slices on a large plate. Top with feta, mint, and red onion. Drizzle with vinegar, sprinkle with salt and pepper. Add a little more olive oil if you’d like.
That’s it! This salad is sweet, salty, smoky, and fresh — all at once. People don’t even realize it’s watermelon until they bite into it. And honestly? That surprise is half the fun.
This isn’t about fullness — it’s about that feeling you get at a summer party, where you can experiment, smile, and eat with your hands.
6. BBQ Bacon-Wrapped Hot Dogs
Bacon-wrapped hot dogs — sounds basic. And it really is. But the way everyone goes crazy for them? That’s a whole different story.
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I made them a couple years ago just as a side. Like, what could possibly go wrong? Grabbed some buns, dogs, bacon, threw on a little cheese… and didn’t even make it to the salad. They were gone in minutes.
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Now, the moment we smell smoke, Lindy always asks, “So… are we doing the bacon dogs?”
Yep. We are.
What you’ll need (for 8 servings):
- 8 good quality hot dogs or sausages (I go with all-beef, like Nathan’s Famous)
- 8 thin slices of bacon
- 8 hot dog buns
- 1/3 cup BBQ sauce
- 1/2 cup shredded cheddar or smoked cheese
- Pickled onions, pickles, hot sauce, greens — to taste
For perfect buns, toast them cut-side down on the grill for about 20 seconds.
How to make it:
- Wrap it. Wrap each dog tightly with a slice of bacon. No need for toothpicks — the bacon shrinks as it cooks and holds itself in place.
- Grill it. Grill over medium heat (not open flame — bacon fat will drip!). Turn gently every couple of minutes. After 10–12 minutes, the bacon will be crispy, and the dog hot through.
Tip. Leave the grill lid open — you want crispy bacon, not steamed bacon. - Brush with sauce. About a minute before pulling them off the grill, brush each one with a thin layer of BBQ sauce and let it caramelize. That takes the flavor to a whole new level.
- Assemble. Place the dog in the bun, top with cheese (it’ll melt a bit), add pickled onions, hot sauce, pickles — or leave it plain. It’s a party on a bun either way.
We usually serve the dogs on a wooden board, with bowls of toppings nearby: pickled slaw, cheese, sauces, greens, jalapeños. Everyone builds their own version.
It makes it feel less like you’re just eating a hot dog — and more like you’re crafting the perfect combo, like in a game.
And kids? They love it. They stack their own, eat standing up, smiling — and you’re free to relax instead of running between grill and table.
These hot dogs are like a favorite song at a party: you’ve heard them a thousand times, but you still light up when they come on.
7. The 2025-Approved Grilled Corn Salad
Grilled corn is basically a celebration on its own. But when you mix it with avocado, lime, cheese, and herbs — you don’t get a side dish, you get a full-on salad.
The first time I made this salad, it was kind of a fridge cleanout. There was some leftover grilled corn, a bit of cilantro, some cheese, and a can of beans. And the combo turned out so good that the next day I grilled more corn — because everyone wanted more.
Since then, no Memorial Day goes by without this salad. It’s fresh, bright, takes just 15 minutes to make, and everyone loves it. Even the ones who “don’t do salads”.
What you’ll need:
- 4 ears of corn (or sub with 2 cups frozen — but grilled is a must!)
- 1 ripe avocado, diced
- 1/4 cup red onion, finely chopped
- 1/3 cup crumbled feta or goat cheese
- 1/4 cup chopped cilantro or parsley
- Juice of 1 lime
- 1–2 tbsp olive oil
- Salt and pepper to taste
- Optional: 1/2 cup canned black beans (rinsed and drained), chopped chili pepper, a pinch of smoked paprika
How to make it:
- Grill the corn. Toss the ears straight on the grill or use a dry skillet. Grill for 2–3 minutes per side, until you see char marks and smell that smoky aroma. Let cool and carefully cut the kernels off the cob.
- Build the salad. In a bowl, mix corn, avocado, onion, feta, and herbs. Add the black beans if you’re using them. Season with salt, pepper, and paprika if you want a touch of heat.
- Dress it. All you need is lime juice and olive oil. Mix gently, being careful not to mash the avocado.
This salad is sweet, creamy, a little spicy, and super bright — exactly what you need when everything else on the grill is hot and meaty.
We usually serve it in a big ceramic bowl, with a lime half on the side — some folks squeeze a little more juice, some eat it as is.
By the way, kids love it too, especially if there’s no chili involved. It’s actually perfect for picnics — you can eat it with a fork, spoon, or even scoop it up with chips.
8. Pinterest’s #1 Memorial Day Dessert for 2025
Every summer holiday has its signature dish. Thanksgiving — pumpkin pie. Christmas — gingerbread cookies. And for Memorial Day 2025, if Pinterest is to be believed, all eyes are on… berry cheesecake jars.
No endless baking, no flipping cakes or arguing about frosting. Just a jar, a spoon, and some berries. More precisely — a no-bake berry cheesecake in a jar, with a hint of vanilla, buttery cookie crunch, and whipped cream on top.
These jars don’t just look gorgeous on the table — they also keep well and are super easy to take to a picnic or serve individually, no slicing required.
What you’ll need (for 6–8 jars):
- 1.5 cups Graham cracker crumbs (or any simple cookie crumbs)
- 1/4 cup melted butter
- 16 oz (450 g) cream cheese
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup whipped cream (or canned whipped topping)
- 1.5 cups fresh strawberries and blueberries (add raspberries if you like)
For a cute and functional presentation, use mini mason jars with lids — stylish, handy, and picnic-proof.
How to make it:
- Make the crust. Mix cookie crumbs with melted butter. Spoon 1–2 tbsp into each jar and press it down gently with a spoon or the bottom of a glass.
- Make the filling. Beat cream cheese with powdered sugar and vanilla until smooth. Gently fold in the whipped cream — don’t overmix, so it stays fluffy.
- Assemble the jars. Layer: crust, filling, a bit of berries, more filling, more berries. Top with whipped cream, and if you’re feeling fancy — a mint leaf or sprinkles.
We pack these jars into a big wooden basket filled with ice — keeps them chilled and looks beautiful. And yep, they’re still cold even if you’re sitting in the sun.
9. This BBQ Chicken Flatbread
If I had to pick one dish that combines garden leftovers, grilling, and a fridge cleanout, this would be it — BBQ chicken flatbread.
It came together by accident. It was late after a picnic, and the fridge held half a grilled chicken thigh, a bit of bell pepper, some cheese, and — most importantly — homemade dough I hadn’t baked earlier.
I stretched the dough by hand, piled on whatever was left, added a bit of BBQ sauce, and threw it in the oven. Fifteen minutes later: flatbread magic. And now, every Memorial Day it makes a comeback — because it’s fast, looks awesome, and the taste… well, you’ll see.
What you’ll need (for 2 flatbreads):
- 1/2 lb cooked BBQ chicken (or roasted, sliced)
- 1 package pizza dough or naan bread
- 1/3 cup BBQ sauce
- 1 cup shredded mozzarella
- 1/2 cup red onion, thinly sliced
- 1/2 bell pepper, sliced
- 1–2 tbsp corn (optional)
- Fresh cilantro or parsley to garnish
How to make it:
- Preheat the oven to 425°F (220°C). Flatbread loves high heat — that’s how you get a crisp edge and melty cheese.
- Build the base. Place the dough or naan on a baking sheet, brush with BBQ sauce — don’t hold back, this is your sweet-savory foundation.
- Add everything. Top with chicken, onion, bell pepper, corn, and mozzarella. Don’t worry about perfect placement — part of flatbread’s charm is that messy, homemade look.
- Bake it. Bake for 10–12 minutes, until the cheese melts and the crust is golden. Remove from oven, sprinkle with fresh herbs.
We usually slice it into strips, place it on a wooden board, and serve it with a bowl of spicy sauce and sour cream. People grab it by hand, dip it — no one’s looking for a plate. Perfect.
Flatbread is like pizza’s laid-back cousin — quicker, easier, and more adaptable. Want a vegan version? Swap the chicken for mushrooms and the BBQ sauce for tomato. Everything else is fair game.
Honestly, this flatbread doesn’t just save dinner sometimes — it saves the mood.
Because when you’re sitting outside, hot slice in one hand and a cold drink in the other — that’s when Memorial Day really begins.
10. Loaded Potato Skewers
These loaded potato skewers are crispy on the outside, soft on the inside, and topped with cheese, green onions, and bacon… basically everything you love about backyard-style baked potatoes, just easier to grab and go.
We used to serve them as a side for grilled meat. Now? Sometimes we just cook up 10–15 skewers — and boom, it’s a full lunch. Especially when served with garlic sauce or sour cream with horseradish.
Memorial Day BBQ wouldn’t be the same without them anymore.
What you’ll need (for 6 skewers):
- 1.5 lb baby potatoes
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp paprika
- Salt and pepper — to taste
- 1/2 cup shredded cheddar cheese
- 4 strips bacon, cooked and crumbled
- 2 tbsp chopped green onions
- Optional: sour cream or dip for serving
If you’re using wooden skewers, soak them in water for 30 minutes before grilling. Or go for reusable metal ones for convenience.
How to make it:
- Boil the potatoes. Cook them whole, with skins on, until just tender — about 10–12 minutes in boiling water. Drain and let cool.
- Season. Mix oil with garlic powder, paprika, salt, and pepper. Toss the potatoes in the mixture so each piece is coated in flavor.
- Skewer them. Thread 4–5 potatoes per skewer. Leave a bit of space between them so they cook evenly all around.
- Grill. Grill over medium heat, turning occasionally, until golden and crisp on the outside — about 10–12 minutes.
- Final touch. In the last 2 minutes of grilling, sprinkle on the cheese and let it melt slightly. Remove from grill, then top with crumbled bacon and green onions.
Potatoes aren’t just a side dish — they’re the language of BBQs. People grab a skewer, dip it in sour cream, and start swapping stories.
These loaded potato skewers aren’t fancy. They’re not trendy. They’re just plain cool.
And on Memorial Day, they hit the spot every time.
Now it’s your turn
And there they are — our 10 favorite recipes that will definitely be on our table this Memorial Day 2025. If you’ve ever felt like BBQ food is all the same, I hope this list broke that pattern — even just a little bit.
You don’t have to make everything. Sometimes, just one really good dish — like grilled watermelon salad or potato skewers — sets the tone for the whole party.Drop us a comment on Rooted Revival and let us know: Which recipe made it to your must-cook list?
And what’s your favorite BBQ hit?
