Kids are underfoot, the cooler is half-packed, and the grill is already humming because you know Fourth of July backyard food means quick wins that feed a crowd. I keep it real: these are practical, make-ahead, or grill-right-now recipes that get everyone to the yard without you yelling the whole time.

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Bold the most important sentence that provides value: You’ll find 24 easy, crowd-pleasing recipes—grilled, smoked, cold, and sweet—that get plates filled fast and keep the party moving. Now grab a spatula and a chair; the list starts next.

1) Grilled BBQ Baby Back Ribs with smoky dry rub

I make these ribs when the kids drag their chairs outside and the neighbors start asking when dinner will be ready. They hold up well on a hot grill and feed a crowd without much fuss — I’ve burned the corn twice, but not the ribs.

Ingredients:

• 3 lbs baby back ribs, membrane removed
• 2 tbsp brown sugar
• 1 tbsp kosher salt
• 1 tbsp smoked paprika
• 1 tsp black pepper
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper
• 1 cup BBQ sauce

Instructions:

1. Mix brown sugar, salt, paprika, pepper, garlic powder, and cayenne into a dry rub.
2. Rub ribs all over and let rest 30 minutes at room temp or up to 4 hours in fridge.
3. Preheat grill to medium indirect heat (about 300°F). Place ribs bone-side down away from direct flame.
4. Cook 1.5–2 hours, turning once, until meat pulls back from bones.
5. Brush with BBQ sauce, move briefly to direct heat to caramelize, about 2 minutes per side.
   Prep time: 35 minutes | Cook time: 120 minutes | Servings: 6

2) Grilled Corn on the Cob with lime-chili butter

This corn is what gets my crew outside before the fireworks. I toss ears on the grill while corralling kids, and the lime-chili butter makes them actually sit down long enough to eat.

Ingredients:

• 8 ears sweet corn, husks removed
• 8 tbsp unsalted butter, softened
• 1 lime, zested and juiced
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt
• 1 tbsp chopped cilantro (optional)

Instructions:

1. Mix butter, lime zest, lime juice, chili powder, paprika, and salt in a bowl until smooth.
2. Preheat grill to medium-high (around 400°F). Oil grates lightly.
3. Grill corn 10–12 minutes, turning every 2–3 minutes, until charred in spots.
4. Brush corn with lime-chili butter while hot. Sprinkle cilantro if using and serve.

Prep time: 10 minutes | Cook time: 12 minutes | Servings: 8

3) Charred Watermelon, Feta & Mint Salad

I throw this on the grill when the kids are still arguing about swimsuits. The char brings out the watermelon’s sweetness and somehow makes picky eaters try a bite.

I halve a 6-pound seedless watermelon and cut it into 1-inch wedges. I brush 1 tbsp olive oil on each and grill 2–3 minutes per side until lightly charred.

I crumble 8 oz feta and sprinkle it over the cooled slices. Then I scatter 1 cup torn mint leaves and 1/4 cup thinly sliced red onion.

I drizzle 2 tbsp lime juice mixed with 1 tbsp honey and a pinch of salt. Serve on a big platter and watch people come for a bite.

Prep time: 15 minutes | Cook time: 6 minutes | Servings: 8

4) Classic American Potato Salad with dill and mustard

I make this potato salad when the kids demand something creamy and the grill needs a break. It cools well in a cooler, so it keeps until the fireworks start.

Ingredients:

• 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
• 1 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons white wine vinegar
• 1/2 cup finely chopped dill pickles
• 1/4 cup chopped fresh dill
• 3 hard-boiled eggs, chopped
• 1/2 cup finely chopped red onion
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Instructions:

1. Boil potatoes until tender, 12–15 minutes, then drain and cool slightly.
2. Whisk mayo, mustard, vinegar, salt, and pepper in a large bowl.
3. Add warm potatoes so they absorb the dressing; fold gently.
4. Stir in pickles, dill, eggs, and red onion; chill at least 1 hour.

Prep time: 15 minutes | Cook time: 15 minutes | Servings: 8

5) Creamy Coleslaw with apple and cider vinegar

I make this coleslaw when kids need something crunchy and adults want a little tang. It cools down a hot July afternoon and holds up next to smoky grill food, even if I forgot to set a timer.

Ingredients:

• 6 cups shredded green cabbage (about 1 small head)
• 1 cup shredded red cabbage
• 1 large carrot, grated (about 1 cup)
• 1 large Granny Smith apple, julienned
• 1/2 cup mayonnaise
• 1/4 cup plain Greek yogurt
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Toss cabbages, carrot, and apple in a big bowl.
2. Whisk mayo, yogurt, vinegar, honey, mustard, salt, and pepper until smooth.
3. Pour dressing over veggies and toss until coated.
4. Chill at least 30 minutes so flavors meld. Taste and adjust salt before serving.

Prep time: 15 minutes | Cook time: 0 minutes | Servings: 8

6) Smoked Brisket Burnt Ends

I make burnt ends when I need a crowd-pleaser that holds up on a picnic table. They’re smoky, sticky little bites that folks can grab between fireworks and potato salad—no forks required.

These come from the point of a brisket, cubed and smoked again with sauce until caramelized. I’ll warn you: I’ve charred a batch or two while juggling three kids and a grill, but when they work, they disappear fast.

Ingredients:

• 3 lb brisket point
• 2 tbsp kosher salt
• 2 tbsp black pepper
• 1 tbsp garlic powder
• 1 cup beef broth
• 1 cup barbecue sauce
• 2 tbsp brown sugar
• 1 tbsp Worcestershire sauce

Instructions:

1. Trim fat, cube brisket into 1–1.5 inch pieces. Season with salt, pepper, and garlic powder.
2. Smoke at 250°F for 3 hours until internal temp ~190°F.
3. Toss cubes with broth, barbecue sauce, brown sugar, and Worcestershire.
4. Return to smoker in foil pan at 275°F for 1–1.5 hours until sticky and browned.
5. Let rest 10 minutes, then serve with napkins.

Prep time: 30 minutes | Cook time: 4 hours 30 minutes | Servings: 8

7) Honey-Sriracha Glazed Drumsticks

I make these when I need a hands-on main that even picky kids will eat. They hold up in a cooler, travel well, and keep guests out of the snack bowl while I finish the sides.

Ingredients:

• 2 pounds chicken drumsticks (about 8–10)
• 1/3 cup honey
• 2 tbsp sriracha
• 2 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 400°F and line a baking sheet with foil. I always use a rack so skin crisps.
2. Whisk honey, sriracha, soy, vinegar, garlic, paprika, salt, and pepper.
3. Toss drumsticks with oil and half the glaze. Arrange on rack.
4. Bake 25 minutes, brush with remaining glaze, then bake 10–12 more until internal temp is 165°F.
5. Let rest 5 minutes. I warn the kids: hot glaze first bite.

Prep time: 10 minutes | Cook time: 35 minutes | Servings: 4–5

8) All-American Cheeseburger Sliders

I toss these sliders on the grill when the kids drag the sprinkler out and everyone starts asking for food at once. They’re small, handheld, and vanish fast — which suits my chaotic timing just fine.

Ingredients:

• 1 lb ground beef (80/20)
• 12 slider buns
• 6 slices cheddar cheese, halved
• 1 small onion, thinly sliced
• 12 dill pickle slices
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp vegetable oil
• 2 tbsp ketchup
• 2 tbsp yellow mustard
• 1 tbsp butter, melted

Instructions:

1. Heat grill or skillet over medium-high and oil the grates or pan.
2. Divide beef into 12 equal patties, season with salt and pepper.
3. Cook patties 2–3 minutes per side until browned; top with cheese and melt.
4. Toast buns briefly with butter, then assemble: bun, patty, onion, pickle, ketchup, mustard.
5. Serve on a platter so folks can grab and go.

Prep time: 15 minutes | Cook time: 10 minutes | Servings: 6

9) Grilled Lemon-Herb Chicken Thighs

I toss these thighs on the grill when the kids need dinner fast and the neighbors drift over. They hold up well for a crowd and stay juicy even if I get distracted by sparklers.

Ingredients:

• 2 pounds bone-in, skin-on chicken thighs (about 8 thighs)
• 1/3 cup olive oil
• 1/4 cup fresh lemon juice (about 2 lemons)
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh rosemary
• 3 garlic cloves, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)

Instructions:

1. Whisk olive oil, lemon juice, parsley, rosemary, garlic, salt, pepper, and red pepper flakes in a bowl.
2. Add chicken, toss to coat, and marinate in fridge for 30–60 minutes.
3. Preheat grill to medium-high (about 400°F) and oil the grates.
4. Place thighs skin-side down and grill 6–7 minutes, then flip and grill 6–8 more minutes until internal temp is 165°F.
5. Let rest 5 minutes before serving.

Prep time: 10 minutes | Cook time: 15 minutes | Servings: 4

10) Black Bean & Corn Salsa with tortilla chips

I throw this together when the grill smells like smoke and the kids are still hunting sparklers. It feeds a crowd fast, travels well to a picnic table, and the chips keep toddlers busy for five glorious minutes.

Ingredients:

• 2 cups canned black beans, drained and rinsed
• 1 1/2 cups cooked corn (fresh or thawed frozen)
• 1 cup diced tomato (about 2 medium)
• 1/2 cup finely chopped red onion
• 1/2 cup chopped cilantro
• 1 jalapeño, seeded and minced
• 2 tbsp lime juice (about 1 lime)
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 oz tortilla chips for serving

Instructions:

1. Mix beans, corn, tomato, onion, cilantro, and jalapeño in a large bowl.
2. Whisk lime juice, olive oil, cumin, salt, and pepper; pour over salad and toss.
3. Taste and adjust salt or lime. Chill 15 minutes if you can; it tastes better cold.
4. Serve with tortilla chips and watch people hover.

Prep time: 15 minutes | Cook time: 0 minutes | Servings: 8

11) Texas-Style Pulled Pork Sandwiches

I make this when the gang wants something they can eat with one hand while chasing sparklers. It feeds a crowd, holds up on a warm day, and I can hide burned buns under the coleslaw—true story.

Ingredients:

• 4 lb pork shoulder (boneless)
• 2 tbsp kosher salt
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 cup apple cider vinegar
• 1 cup water
• 1 cup barbecue sauce
• 12 hamburger buns
• 3 cups coleslaw (store-bought or homemade)

Instructions:

1. Rub pork with salt, sugar, paprika, pepper, and garlic powder. Let rest 30 minutes.
2. Place pork in slow cooker with vinegar and water. Cook low 8–9 hours or high 5–6 until fork-tender.
3. Shred pork with two forks and stir in barbecue sauce. Keep warm.
4. Toast buns if desired, pile on pork, and top with coleslaw.

Prep time: 35 minutes | Cook time: 480 minutes | Servings: 12

12) Grilled Peach Caprese skewers with balsamic

I throw these together when the kids need a quick snack and I need something that feels fancy but won’t take long. They’re cool and slightly smoky, which makes them a hit at backyard Fourth of July parties when folks want fresh but not fussy food.

Ingredients:

• 4 ripe peaches, halved and pitted
• 8 oz fresh mozzarella balls (bocconcini), drained
• 24 cherry tomatoes
• 24 fresh basil leaves
• 2 tbsp olive oil
• 2 tbsp balsamic glaze
• 1 tbsp balsamic vinegar
• 1/2 tsp coarse salt
• 1/4 tsp black pepper
• 24 wooden skewers

Instructions:

1. Heat a grill or grill pan to medium-high and brush peach halves with olive oil.
2. Grill peaches cut-side down 3–4 minutes until char marks appear; cool and cut into wedges.
3. Thread peach wedge, basil, mozzarella, and tomato onto each skewer.
4. Whisk balsamic glaze with vinegar, salt, and pepper; drizzle over skewers just before serving.

Prep time: 15 minutes | Cook time: 5 minutes | Servings: 8

13) Firecracker Shrimp Skewers

I serve these when the kids are running late but the grill is already hot. They’re fast, spicy, and get eaten before I can yell “hands washed” twice.

Ingredients:

• 1 1/2 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp Sriracha
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 12 metal or soaked wooden skewers
• Lemon wedges, for serving

Instructions:

1. Mix olive oil, soy sauce, honey, Sriracha, paprika, garlic powder, salt, and pepper in a bowl.
2. Toss shrimp in the marinade and let sit 10 minutes while you heat the grill to medium-high.
3. Thread 4-6 shrimp per skewer, leaving small gaps so they cook evenly.
4. Grill 2-3 minutes per side until pink and slightly charred; don’t overcook.
5. Serve with lemon wedges and napkins. The kids will ask for more.

Prep time: 10 minutes | Cook time: 6 minutes | Servings: 4

14) Grilled Veggie Platter with balsamic glaze

I throw this platter on when the kids have soccer right before fireworks and I need something that looks fancy but isn’t. It feeds a crowd, travels well, and I can grill most of it while refereeing arguments about sunscreen.

Ingredients:

• 2 zucchini, sliced lengthwise into 1/4-inch strips
• 2 red bell peppers, quartered
• 1 large red onion, cut into 1/2-inch rings
• 1 pint cherry tomatoes
• 8 oz mushrooms, halved
• 3 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup balsamic vinegar
• 2 tbsp brown sugar

Instructions:

1. Heat grill to medium-high and oil grates lightly.
2. Toss sliced veggies with olive oil, salt, and pepper.
3. Grill zucchini, peppers, onions, and mushrooms until charred and tender, 3–5 minutes per side; skewer tomatoes and grill 2–3 minutes.
4. Simmer balsamic and brown sugar in a small pan until syrupy, about 5 minutes, then brush over vegetables.
5. Arrange on a platter and drizzle any extra glaze before serving.

Prep time: 15 minutes | Cook time: 15 minutes | Servings: 8

15) Cold Soba Noodle Salad with sesame dressing

I make this when the grill’s hot and the kids refuse anything warm. It chills fast, feeds a crowd, and I can toss it together between refereeing a soccer game and finding a missing shoe.

Ingredients:

• 12 oz soba noodles
• 1 cup thinly sliced cucumber
• 1 cup shredded carrot
• 3 green onions, thinly sliced
• 1/4 cup chopped cilantro (optional)
• 3 tbsp toasted sesame oil
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp toasted sesame seeds
• 1 tsp grated fresh ginger
• 1 clove garlic, minced
• Salt to taste

Instructions:

1. Cook soba noodles per package, drain, rinse under cold water, and chill briefly.
2. Whisk sesame oil, soy sauce, rice vinegar, honey, ginger, and garlic in a bowl.
3. Toss noodles with cucumber, carrot, green onions, and cilantro.
4. Pour dressing over salad and mix until coated.
5. Sprinkle sesame seeds, taste for salt, and refrigerate at least 20 minutes before serving.

Prep time: 10 minutes | Cook time: 10 minutes | Servings: 6

16) Campfire Mac ’n’ Cheese in cast-iron

I make this when the kids are sticky from sprinkler play and need dinner now. It feeds a crowd, holds heat on the picnic table, and I can pretend I meant to char the top.

Ingredients:

• 1 lb elbow macaroni
• 4 tbsp butter
• 4 tbsp all-purpose flour
• 3 cups whole milk
• 2 cups sharp cheddar, shredded
• 1 cup smoked gouda, shredded
• 1 tsp mustard powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1/2 cup panko breadcrumbs
• 2 tbsp olive oil

Instructions:

1. Boil pasta 1 minute shy of package directions; drain and set aside.
2. Melt butter in a 10- or 12-inch cast-iron skillet over medium heat; whisk in flour 1 minute.
3. Slowly whisk in milk until thickened, 4–5 minutes; add mustard powder, paprika, salt, and pepper.
4. Stir in cheeses until smooth, then fold in pasta.
5. Mix panko with olive oil and sprinkle on top.
6. Place skillet over medium-low campfire heat or on grill grate; cook 8–12 minutes until bubbly and crunchy on top. Watch it—I’ve scorched it before.

Prep time: 15 minutes | Cook time: 12 minutes | Servings: 6

17) Tomato-Basil Panzanella Salad

This is my go-to when tomatoes are at their peak and the grill keeps getting hijacked by teenagers. It feeds a crowd, holds up in the heat, and I can chop it between refereeing a sibling argument.

Ingredients:

• 1 pound ripe tomatoes, mixed colors, chopped into 1-inch pieces
• 1/2 large cucumber, seeded and sliced
• 1 small red onion, thinly sliced
• 4 cups day-old ciabatta, torn into 1-inch pieces
• 1 cup fresh basil leaves, torn
• 1/3 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup fresh mozzarella, torn (optional)

Instructions:

1. Toss bread with 2 tablespoons olive oil and toast in a 400°F oven 8–10 minutes until golden. Watch it; I once burned half a loaf while folding laundry.
2. Whisk remaining oil, vinegar, mustard, salt, and pepper in a bowl.
3. Combine tomatoes, cucumber, onion, basil, and mozzarella in a large bowl.
4. Add toasted bread and dressing. Toss gently and let sit 10 minutes so bread soaks up juices.

Prep time: 15 minutes | Cook time: 10 minutes | Servings: 6

18) Classic Deviled Eggs with smoked paprika

I make these when my crew needs something they can grab between sprinkler runs. They travel well, keep kids happy, and I can hide extra yolk filling from myself if I’m trying to be healthy.

• 12 large eggs
• 1/2 cup mayonnaise
• 2 tsp Dijon mustard
• 2 tsp white vinegar
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 tsp smoked paprika, plus more for garnish
• 1 tbsp chopped chives (optional)

1. Place eggs in a pot, cover with cold water by 1 inch, bring to boil, then turn off and cover; let sit 12 minutes.
2. Drain and cool in ice water 10 minutes, then peel.
3. Halve eggs lengthwise and remove yolks to a bowl. Mash yolks with mayo, mustard, vinegar, salt, pepper, and smoked paprika until smooth.
4. Spoon or pipe mixture back into whites. Sprinkle extra smoked paprika and chives on top.

Prep time: 15 minutes | Cook time: 12 minutes | Servings: 6

19) Grilled Pineapple with cinnamon-honey drizzle

I serve this when the kids want something sweet but I don’t want to start the oven. It grills fast, smokes the yard just enough, and people crowd the table like it’s a holiday miracle. I say that as the mom who once set the porch timer off with a singed napkin.

Ingredients

• 1 whole fresh pineapple, peeled, cored, and cut into 1-inch rings
• 2 tbsp butter, melted
• 2 tbsp honey
• 1 tsp ground cinnamon
• 1/4 tsp salt
• Optional: 1 lime, cut into wedges

Instructions

1. Preheat grill to medium-high (about 400°F). I brush grates clean so rings don’t stick.
2. Toss pineapple rings with melted butter and a pinch of salt.
3. Grill 2–3 minutes per side until grill marks appear and pineapple is slightly softened.
4. Mix honey and cinnamon in a small bowl. Drizzle over warm pineapple just before serving.
5. Serve with lime wedges for squeezing, because kids like to squirt things.

Prep time: 10 minutes | Cook time: 6 minutes | Servings: 6

20) Blueberry-Lemon Cobbler (skillet)

I make this when the kids need dessert fast and I need a one-pan win I can carry to the backyard. It clocks in sweet and bright, and blueberries hold up to being crowded by eager cousins.

Ingredients:

• 3 cups fresh blueberries
• 1/2 cup granulated sugar
• 1 tbsp lemon zest
• 1 tbsp lemon juice
• 2 tsp cornstarch
• 1 cup all-purpose flour
• 1/2 cup granulated sugar (for batter)
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla
• Optional: coarse sugar for sprinkling

Instructions:

1. Preheat oven to 375°F. Toss blueberries with 1/2 cup sugar, lemon zest, lemon juice, and cornstarch; set aside.
2. Whisk flour, 1/2 cup sugar, baking powder, and salt. Stir in milk, melted butter, and vanilla until just combined.
3. Pour batter into a 10-inch oven-safe skillet. Spoon blueberry mix evenly on top; do not stir.
4. Sprinkle coarse sugar if using. Bake 30–35 minutes until golden and bubbling. Cool 10 minutes before serving.

Prep time: 10 minutes | Cook time: 35 minutes | Servings: 6

21) Smoked Gouda Potato Gratin

I serve this when I need something that feeds a crowd and can sit warm on the porch while I chase kids. It holds heat well, so I can finish the burgers and still have creamy potatoes ready.

Ingredients:

• 3 lb russet potatoes, peeled and thinly sliced
• 1 1/2 cups shredded smoked Gouda
• 1 1/2 cups heavy cream
• 1 cup whole milk
• 2 cloves garlic, minced
• 2 tbsp unsalted butter
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp ground nutmeg
• 2 tbsp chopped fresh chives

Instructions:

1. Preheat oven to 375°F and butter a 9×13-inch baking dish.
2. Whisk cream, milk, garlic, salt, pepper, and nutmeg in a bowl.
3. Layer half the potatoes in the dish, sprinkle half the Gouda, then pour half the cream mixture.
4. Repeat layers, pressing gently so liquid covers potatoes.
5. Cover with foil and bake 45 minutes, then remove foil and bake 20 more until bubbly and golden.
6. Let rest 10 minutes, sprinkle chives, then serve.

Prep time: 20 minutes | Cook time: 65 minutes | Servings: 8

22) Buttermilk Pancake Breakfast for post-fireworks

I make these pancakes when kids come in late from fireworks and need something warm and easy. They soak up cold-weather feelings and won’t scare off the sleepy ones. I say this as someone who’s flipped pancakes with a flashlight more than once.

Ingredients

• 2 cups all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups buttermilk
• 2 large eggs
• 4 tbsp melted butter, plus extra for the griddle
• 1 tsp vanilla extract

Instructions

1. Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
2. In another bowl, beat buttermilk, eggs, melted butter, and vanilla until combined.
3. Pour wet into dry and stir until just mixed; small lumps are fine.
4. Heat griddle over medium and brush with butter. Scoop 1/4 cup batter per pancake.
5. Cook until bubbles form, flip, and cook 1–2 minutes more. Keep warm on a sheet in a low oven.

Prep time: 10 minutes | Cook time: 15 minutes | Servings: 6

23) Grilled Sausage & Peppers on hoagie rolls

I make these when the kids insist on hot dogs but the grown-ups want something sturdier. They feed a hungry crew fast, and I can grill sausages while juggling a cooler and a toddler.

Ingredients:

• 6 Italian sausages (about 1.5 lb)
• 3 bell peppers (mixed colors), sliced into 1/2-inch strips
• 1 large onion, sliced thin
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 6 hoagie rolls
• 1/2 cup provolone or mozzarella, sliced

Instructions:

1. Preheat grill to medium-high. Toss peppers and onion with olive oil, salt, and pepper.
2. Grill sausages 12–15 minutes, turning until internal temp 160°F and nicely charred.
3. Grill peppers and onions in a grill basket 8–10 minutes until softened.
4. Split rolls and toast lightly on grill 1–2 minutes.
5. Slice sausages lengthwise or whole, pile on rolls, top with peppers, onions, and cheese.

Prep time: 10 minutes | Cook time: 20 minutes | Servings: 6

24) Cornbread with jalapeño butter

I make this cornbread when the grill smells like charcoal and the kids are arguing over who gets the last hot dog. It crisps up at the edges and stays tender inside, and the jalapeño butter? That saves my reputation every time.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup buttermilk
• 2 large eggs
• 1/4 cup melted butter
• 2 tbsp vegetable oil
• 2 jalapeños, seeded and finely chopped
• 1/2 cup unsalted butter (for jalapeño butter)
• 1/4 tsp salt (for jalapeño butter)

Instructions:

1. Preheat oven to 400°F and grease an 8-inch cast-iron skillet.
2. Whisk cornmeal, flour, sugar, baking powder, and salt in a bowl.
3. Whisk buttermilk, eggs, melted butter, and oil in another bowl; stir into dry mix until just combined.
4. Fold in chopped jalapeños, pour batter into skillet, and bake 18–22 minutes until golden.
5. For jalapeño butter, mash room-temperature butter with chopped jalapeños and 1/4 tsp salt.
6. Slice warm cornbread and spread jalapeño butter before serving.

Prep time: 10 minutes | Cook time: 20 minutes | Servings: 8