23 Cookout Dishes That Send Everyone Home Full and Already Talking About Next Weekend

One cookout can stall when the grill has plenty of meat, but the rest of the table looks unfinished. These 23 dishes cover smoked roasts, burgers, sandwiches, chicken, skewers, pasta, potatoes, salads, appetizers, and dessert. Several feed a crowd, while the quicker sides and griddle recipes keep serving moving between longer smoker projects. The range gives everyone enough to build a full plate and still remember what should come back next weekend.

Smoked Rack of Pork

Garlic, paprika, and thyme form the rub on Smoked Rack of Pork, giving the bone-in roast a simple start before it reaches the smoker. The recipe takes 10 minutes to prep and 2 hours 30 minutes to cook, making 6 servings. It begins at 180°F, continues at 225°F until the pork reaches 145°F, and rests for 10 minutes before carving. Put it at the center of a cookout when one large cut needs to cover several plates.
Get the Recipe: Smoked Rack of Pork

Italian Pasta Salad

Fresh mozzarella, tomatoes, cucumber, peppers, olives, and basil give Italian Pasta Salad enough color to hold its place beside smoked meat. Fusilli catches a scratch vinaigrette made with olive oil, red wine vinegar, lemon, garlic, oregano, Dijon, and red pepper flakes. The recipe serves 8 in 1 hour 32 minutes, including a 1-hour chill. Hold back part of the dressing until serving so the pasta stays coated through a long cookout.
Get the Recipe: Italian Pasta Salad

Smoked Chuck Roast

Brisket-style bark comes from Smoked Chuck Roast without requiring the larger cut usually associated with a long smoker session. A 3½- to 4-pound roast gets Montreal-style seasoning, smokes at 225°F to 165°F, then finishes wrapped at 250°F until it reaches 205°F. The recipe makes 8 servings with 15 minutes of prep and 9 hours of cooking. Start it early when the cookout needs beef that can be sliced or pulled for a crowd.
Get the Recipe: Smoked Chuck Roast

Quick & Easy Blackstone Fried Potatoes

Canned potatoes become crisp-edged Quick & Easy Blackstone Fried Potatoes after a coating of cornstarch and a turn on the hot griddle. Bacon, onion, Montreal steak seasoning, salt, and pepper finish the 6-serving side. Five minutes of prep and 10 minutes of cooking keep the total at 15 minutes. Use them to fill the plate beside burgers, chicken, or smoked pork when the longer recipes are still resting.
Get the Recipe: Quick & Easy Blackstone Fried Potatoes

Smoked Chicken Leg Quarters Recipe

Low heat builds the smoke in Smoked Chicken Leg Quarters Recipe before a hotter finish helps the skin cook through. Paprika, brown sugar, garlic powder, onion powder, thyme, and hot smoked paprika form the dry rub for four leg quarters. The recipe takes 10 minutes to prep, 2 hours to cook, and 5 minutes to rest. Serve one quarter per person when the cookout needs an uncomplicated main that does not require carving.
Get the Recipe: Smoked Chicken Leg Quarters Recipe

Potstickers on a Blackstone Griddle

Crisp bottoms and steamed centers give Potstickers on a Blackstone Griddle two textures without moving between pans. Sixteen homemade or store-bought potstickers cook with oil and water under a dome, with dipping sauce available for serving. The recipe makes 4 servings with 10 minutes of prep and 15 minutes of cooking. Set them out as an appetizer while the smoked meats finish so people have something substantial to reach for.
Get the Recipe: Potstickers on a Blackstone Griddle

Smoked Burgers Recipe With a Reverse Sear

A low smoker temperature followed by high heat gives Smoked Burgers Recipe With a Reverse Sear both smoke flavor and a browned exterior. Two pounds of 80/20 ground beef form four large patties, finished with cheese, buns, and any chosen toppings. The recipe takes 15 minutes to prep, 1 hour 5 minutes to cook, and 30 minutes to chill. Make these when standard grilled burgers need a slower method that still ends with a familiar cookout plate.
Get the Recipe: Smoked Burgers Recipe With a Reverse Sear

Broccoli Salad with Bacon, Almonds, and Orange

Crunch from raw broccoli and toasted almonds runs through Broccoli Salad with Bacon, Almonds, and Orange, while bacon and mandarin segments add smoky and sweet notes. A cooked egg, sugar, vinegar, mustard, and mayonnaise dressing coats the 8-serving bowl. Prep takes 20 minutes and cooking takes 10 minutes. Make it before the cookout begins, then keep it chilled until the heavier mains need a cold side with more texture.
Get the Recipe: Broccoli Salad with Bacon, Almonds, and Orange

Smoked Bacon Wrapped Pork Tenderloin

Bacon wraps each seasoned piece of pork in Smoked Bacon Wrapped Pork Tenderloin, helping the lean meat stay covered as it cooks. Paprika, garlic powder, onion powder, salt, and pepper form the rub beneath eight slices of bacon. The recipe makes 4 servings with 10 minutes of prep and 45 minutes of cooking. Add it to a smaller cookout where a full rack or large roast would leave more meat than the table needs.
Get the Recipe: Smoked Bacon Wrapped Pork Tenderloin

Greek Cauliflower Salad

Briefly blanched cauliflower replaces lettuce in Greek Cauliflower Salad, giving the bowl enough structure to sit beside grilled and smoked dishes. Tomatoes, cucumber, red onion, olives, feta, parsley, and dill join a lemon, garlic, oregano, and olive oil dressing. The recipe makes 6 servings with 20 minutes of prep, 5 minutes of cooking, and 30 minutes of chilling. Bring it out cold when the table needs a vegetable side that will not wilt quickly.
Get the Recipe: Greek Cauliflower Salad

Philly Cheesesteak Sandwiches with Smoked Rib Roast

Leftover smoked beef becomes Philly Cheesesteak Sandwiches with Smoked Rib Roast, stretching one cookout project into another full meal. Thin rib roast slices join provolone, mushrooms, green pepper, and onion inside two hoagie rolls. The recipe takes 10 minutes to prep and 15 minutes to cook for 2 servings. Make a few batches on the griddle when people want handheld food that still carries the smoke from the main roast.
Get the Recipe: Philly Cheesesteak Sandwiches with Smoked Rib Roast

Steak & Pasta Salad

Thin steak slices make Steak & Pasta Salad substantial enough to work as lunch or a heavy side at the cookout. Pasta, spinach, tomatoes, radishes, corn, blue cheese, red onion, and optional candied walnuts fill the bowl. A buttermilk ranch dressing with mayonnaise, Dijon, lemon, herbs, and garlic coats 8 servings in 25 minutes. Place it near the grilled food when one cold dish needs to cover both meat and pasta.
Get the Recipe: Steak & Pasta Salad

Smoked Picanha

A scored fat cap protects Smoked Picanha as the beef cooks low and slow, then browns during a quick reverse sear. The 3-pound roast uses kosher salt and Montreal steak seasoning, with a one-hour dry brine built into the preparation. The recipe makes 6 servings with 1 hour of prep and 1 hour 30 minutes of cooking. Slice it against the grain for a cookout centerpiece that offers a different cut from brisket or tri-tip.
Get the Recipe: Smoked Picanha

Tomato Bruschetta

Fresh and sun-dried tomatoes share the topping in Tomato Bruschetta, giving each toasted baguette slice both juicy and concentrated tomato flavor. Basil, garlic, shallot, olive oil, and optional Parmesan complete the mixture for 6 servings. Active prep takes 10 minutes, followed by a 30- to 60-minute rest before assembly. Pass the tray while the smoker is working so guests can start with something light enough to leave room for the mains.
Get the Recipe: Tomato Bruschetta

Smoked Chicken Enchiladas

Six cups of cooked chicken give Smoked Chicken Enchiladas enough filling to turn leftovers from the smoker into another substantial dish. Tomatillos, onion, garlic, sour cream, cheddar, and eight tortillas build the 9×13-inch pan. The recipe serves 4 with 20 minutes of prep and 20 minutes of cooking. Add it when the cookout menu needs a saucy baked option that can sit beside the grilled and smoked plates.
Get the Recipe: Smoked Chicken Enchiladas

Salmon Pasta Salad

Cooked salmon and grated cucumber make Salmon Pasta Salad substantial enough to cover lunch instead of acting like filler. Orecchiette combines with sour cream, mayonnaise, dill, parsley, lemon juice, salt, and pepper for 10 servings. Prep and cooking take 5 and 15 minutes, while the salted cucumber drains for about 20 minutes before joining the bowl. Fold in the salmon gently, then keep the salad cold until the cookout table is ready.
Get the Recipe: Salmon Pasta Salad

Blackstone Tortellini with Meatballs

Two pounds of filled pasta and a pound of meatballs give Blackstone Tortellini with Meatballs enough weight to feed several people from the griddle. Onion, garlic, pepper, cherry tomatoes, spinach, Italian seasoning, and mozzarella complete the 8-serving meal. The recipe takes 10 minutes to prep and 20 minutes to cook. Steam the tortellini under a dome while the other ingredients cook nearby, then combine everything before serving.
Get the Recipe: Blackstone Tortellini with Meatballs

Smoked Tri Tip

Montreal steak seasoning handles nearly all the prep for Smoked Tri Tip, keeping the ingredient list short around the 2- to 3-pound cut. The beef smokes first at 180°F, continues at 225°F, and finishes with a hot sear before a 10-minute rest. The recipe serves 4 with 5 minutes of prep and 2 hours of cooking. Slice it thin for sandwiches or plates when the cookout needs beef without committing to an all-day roast.
Get the Recipe: Smoked Tri Tip

Sweet and Tangy Coleslaw Dressing

A cooked dressing helps Sweet and Tangy Coleslaw Dressing cling to cabbage instead of collecting at the bottom of the bowl. Eggs, sugar, vinegar, water, cornstarch, mustard powder, and mayonnaise coat green cabbage, carrots, and red onion. The recipe makes 8 servings with 15 minutes of prep, 10 minutes of cooking, and 30 minutes of cooling. Prepare it before the cookout so the slaw is cold and ready when the smoked meat comes off.
Get the Recipe: Sweet and Tangy Coleslaw Dressing

Grilled Steak and Veggie Skewers

Sirloin cubes alternate with zucchini ribbons and cherry tomatoes in Grilled Steak and Veggie Skewers, putting the main and vegetables on the same stick. Garlic, soy sauce, Worcestershire sauce, sugar, Dijon, paprika, and olive oil form the marinade. The recipe serves 6 after 25 minutes of prep, 2 hours of marinating, and 5 minutes on the grill. Use them when quick cooking and easy portioning matter more than one large roast.
Get the Recipe: Grilled Steak and Veggie Skewers

Crunchy & Spicy Fried Okra

A cornmeal coating gives Crunchy & Spicy Fried Okra a crisp surface, while cayenne and smoked paprika add heat to each round. One pound of fresh okra fries in batches for 4 to 5 minutes until golden. The recipe makes 4 servings with 10 minutes of prep and 15 minutes of cooking. Serve it immediately beside burgers or barbecue so the coating stays crisp and the vegetable side does not get overlooked.
Get the Recipe: Crunchy & Spicy Fried Okra

Smoked Peaches with Spiced Rum Whipped Cream

Warm fruit closes the cookout in Smoked Peaches with Spiced Rum Whipped Cream, using the smoker for dessert after the meat is finished. Four halved peaches get turbinado sugar and cook cut side down at 225°F. The recipe serves 4 with 10 minutes of prep and 30 minutes of cooking, while cream, sugar, vanilla, and spiced rum form the topping. Spoon the cold whipped cream over the peaches just before everyone heads home.
Get the Recipe: Smoked Peaches with Spiced Rum Whipped Cream

Shirazi Salad

Finely diced tomatoes, cucumber, and red onion keep Shirazi Salad crisp and easy to spoon beside heavier cookout food. Mint, parsley, dill, lime juice, and olive oil add a fresh dressing without mayonnaise. The no-cook recipe makes 8 servings in 10 minutes and can stay refrigerated until serving. Put it near smoked beef, pork, or chicken when the table needs something cool that cuts through richer plates.
Get the Recipe: Shirazi Salad