A Cookout Menu That’s as Breezy as Summer

Take a sauce-fueled road trip through the Carolinas, experience the Super Bowl of Swine, plan your next big cookout, and more.

Barbecue is all about feelings. In fact, I’d argue that the smoky art form is just as much about building good instincts as it is about nailing technique. My perspective was developed by the people and places I called home. I was born in Milwaukee and come from a long line of cooks competent in the sport of wrangling and feeding a crowd. Some of my fondest memories are at the lakefront, in backyards, celebrating birthdays and family reunions when my family would link up to cook out nearly every week. There were brats, wings, and spaghetti. Burger beans and potato salad. Banana pudding and freeze-pops. Those happy memories formed the foundation of this new menu from our Test Kitchen. We’ve got citrus-and-beer-marinated chicken that levels up the classic can method. A dilly twist on both slaw (studded with crunchy pickles) and lemonade (spiked with tangy pickle brine). A sheet-cake take on traditional banana pudding. And more! This menu is an invitation to you: Light up the grill and have people over. Kin, friends you’ve known forever, neighbors you just met. This spread has something for everyone.

A Better Beer Can Chicken

Our star of the barbecue is a citrusy take on an American classic—beer can chicken—with an ode to mojo criollo, a marinade traditionally made with bitter sour oranges, warm spices, and a heavy hand of garlic. The original recipe sets a whole bird on an open can, but marinating chicken in beer works much better. The butcher at your grocery store can break one down for you, or we can help you learn how. The overnight soak tenderizes the meat, and grilling parts instead of a whole bird means every piece is cooked to perfection.

Pickle Coleslaw

I’ve historically existed as a well-known, self-proclaimed dill pickle hater. In big part, that’s due to their tart, vinegary flavor. For this menu, I challenged myself to incorporate my longtime foe into my American barbecue menu, and it worked. This slaw was an easy feat. Its dressing—creamy from mayonnaise, subtly sweet from a touch of sugar—is begging for the pickle’s salty acidity. It goes great with the chicken or any grilled meat you have on deck this summer.

Pickle Lemonade

When life gives you lemons…go buy pickles. Okay, maybe nobody ever says that. But they should! It’s undeniable that the Wisconsin State Fair is one of the greatest cultural contributions the Midwest has given to the world, and vendors serve an incredible version of this delightfully salty-tangy-sweet combination. I’ve already bought my tickets for this year’s fair, but if you can’t make it in person, this recipe will bring the magic to you wherever you are.

Ensalada Rusa (Pink Potato Salad)

I’m here to convince you that the best potato salad is pink. This one in particular is quintessential to the Haitian and Dominican diaspora. Whether you know it as Ensalada Rusa or Salade Russe, the beloved dish gets its vibrant magenta hue and sweetly vegetal flavor from cooked beets. Then peas and carrots (I go with frozen to keep things simple) add even more color and texture.

Burger Beans

If it ain't broke, you still have my permission—even encouragement—to fix it. There’s no disputing baked beans’ well-deserved spot on every disposable plate they touch, so I knew only good would come from beefing them up (literally). Meet Burger Beans, the dish my family never hosted a cookout without. (They’re also great on a blistered hot dog the next night if you have any extras.)

Banana Pudding Cake

Like any good cookout menu, ours is a testament to the beauty of collaboration. Senior cooking and SEO editor Joe Sevier lent his Southern baking chops to our spread with his sheet cake. It captures the essence of banana pudding in a more dramatic format that’s just as great for company, if not even better. You can transport it if needed and pass out slices to the inevitable swarm of kids.