19 Labor Day BBQ Ideas That Are Definitely Not Coming Home With You

The best BBQ food has a very short life expectancy. Put it on the table and suddenly someone is asking who made it, someone else is going back for seconds, and the tray you thought would last all afternoon is mysteriously empty.

I’ve cooked enough gatherings to know that the recipes worth making are the ones people keep picking at long after they’ve said they’re full. These are the Labor Day BBQ favorites I’d put out when I want the food to disappear, and honestly, I wouldn’t expect to have leftovers.

BBQ Shrimp & Sausage Sheet Pan Dinner

Whenever I am hosting a crowd and want to make sure I don’t end up with Tupperware full of leftovers, this is my favorite shortcut. Tossing jumbo shrimp and sliced sausage onto a single sheet pan with barbecue sauce keeps the seafood super tender while making cleanup a total breeze, leaving you with a clean tray before the night is even over.
Get the Recipe: BBQ Shrimp & Sausage Sheet Pan Dinner

Colombian Marinated Chicken Drumsticks

If you ask me, chicken legs are a party trick because they naturally stay juicy over hot coals, meaning no one leaves them sitting on their plate. Soaking them in citrus juice, garlic, and cumin lets those warm flavors sink deep into the meat before the grill crisps up the skin, making these drumsticks vanish off the platter before everyone even sits down.
Get the Recipe: Colombian Marinated Chicken Drumsticks

Garam Masala Cedar Plank Salmon

Have you ever tried grilling fish on a soaked cedar board? It is my secret for keeping delicate salmon from sticking or drying out over open flames, and rubbing the top with brown sugar and garam masala gives you a sweet, caramelized crust that disappears off the table in seconds.
Get the Recipe: Garam Masala Cedar Plank Salmon

Grilled King Salmon

High-grade King salmon is one of those dishes where I refuse to complicate things with heavy sauces, especially when feeding hungry guests. A fast sizzle over high heat melts those rich, natural fats, leaving you with thick, flaky steaks so delicious your friends will clear the board before you can even grab a second piece.
Get the Recipe: Grilled King Salmon

Grilled Greek Lemon Chicken Kabobs

Packing your chicken cubes tightly together like sardines on a skewer is my secret for keeping white meat from drying out over hot coals. Threading them next to sweet peppers and red onions gives every bite a burst of lemon-garlic flavor that vanishes off the tray the second you walk out of the kitchen.
Get the Recipe: Grilled Greek Lemon Chicken Kabobs

Grilled Lamb Loin Chops

If cooking lamb over open flames makes you a little nervous, starting your chops in a hot cast-iron skillet right on the grates is a foolproof way to prep for the party. The heavy pan builds a deep, savory crust while locking in every drop of juice, giving you tender chops that people polish off before touching their sides.
Get the Recipe: Grilled Lamb Loin Chops

Nordic Fire-Grilled Salmon

Throwing a whole side of salmon straight over hot coals is my way to make sure the main dish disappears completely. The skin gets ridiculously crisp while the center stays tender and flaky, making the whole yard smell like a wood-fired kitchen until every last piece is devoured.
Get the Recipe: Nordic Fire-Grilled Salmon

Juicy Grilled BBQ Chicken Thighs

I stopped grilling dry chicken breasts years ago the second I realized dark meat thighs guarantee a clean platter at the end of the night. Brushing your favorite sweet barbecue sauce on during the last few minutes keeps the glaze sticky without burning, making these thighs a crowd-favorite that never makes it back to the fridge.
Get the Recipe: Juicy Grilled BBQ Chicken Thighs

Grilled Steak with Peaches and Onions

Watching fresh peach halves and sweet red onions soften right next to a thick steak is another favorite way when cooking for a backyard crowd. Slicing the warm steak over the sweet fruit on a big wooden board creates a rustic combo so good your guests won’t leave a single slice behind.
Get the Recipe: Grilled Steak with Peaches and Onions

Grilled Halloumi Burger

Halloumi is a vegetarian hero because it is the only cheese you can slap directly onto screaming-hot grates without watching it melt away into a sad puddle. Piling these warm, golden slabs onto toasted buns with crunchy pickles gives you a smoky, squeaky bite that will not last five minutes on the table.
Get the Recipe: Grilled Halloumi Burger

Grilled Pork Chop Surf and Turf

You do not need a fancy steakhouse reservation when you can turn thick pork chops and jumbo shrimp into an outdoor feast that leaves zero leftovers behind. Leaving the bone in the chop slows down the cooking so the meat stays juicy while you quickly sear the seafood right alongside it, creating a platter guests finish on the spot.
Get the Recipe: Grilled Pork Chop Surf and Turf

Mediterranean Grilled Shrimp

Threading jumbo shrimp onto wooden skewers with garlic, lemon, and dried oregano is my trusty rescue plan whenever guests show up starving. Putting them on sticks means you can flip dozens of juicy shellfish in under five minutes without losing a piece, giving you a quick bite that disappears off the tray instantly.
Get the Recipe: Mediterranean Grilled Shrimp

BBQ Pulled Pork Nachos

Piling crunchy tortilla chips high with warm pulled pork, melted cheese, and tangy barbecue sauce is my go-to move when I want a sharing dish that disappears fast. It is a fun, messy platter that gets everyone crowding around the patio table until every last chip is scraped up.
Get the Recipe: BBQ Pulled Pork Nachos

Grilled Prime Rib

Using the reverse-sear method on the grill is my secret for serving a big holiday roast that gets wiped out down to the last slice. Slowly bringing it up to temperature over indirect heat before a fast, hot sear builds an incredible crust while keeping the inside tender, guaranteeing no one leaves a single bite on their plate.
Get the Recipe: Grilled Prime Rib

Peach Salmon Skewers With Peach Jalapeno Crema

Threading sweet peach wedges and rich salmon cubes onto skewers gives you a bright flavor combo that makes sure guests come back for seconds and thirds. Just drizzle a cool peach-jalapeño sauce over the top to add just enough refreshing kick that keeps everyone hovering around the grill until the sticks are completely clean.
Get the Recipe: Peach Salmon Skewers With Peach Jalapeno Crema

Tangy Citrus Grilled Pork Chops

Pork chops get a bad reputation for turning into cardboard on the grill, but a quick fifteen-minute soak in fresh orange and lime juice guarantees you won’t be packing any away for later. The citrus breaks down the meat so it stays thick and juicy, giving your guests a mouthwatering dinner that clears off the platter completely.
Get the Recipe: Tangy Citrus Grilled Pork Chops

Whole Grilled Mackerel

Tossing whole mackerel into foil packets with fresh rosemary, thyme, and garlic lets the fish steam and sear right in its own natural juices without drying out. It keeps the meat tender and fragrant with zero stress, giving your party guests a rustic dish that vanishes off the serving board fast.
Get the Recipe: Whole Grilled Mackerel

Pinchos (Puerto Rican Chicken Skewers)

If you have ever suffered through dry chicken skewers left sitting cold on a platter, these adobo-rubbed chicken thigh pinchos are the exact opposite. The spice rub creates an incredible aroma as it hits the fire, keeping the meat juicy from the first bite until the last stick is scraped clean.
Get the Recipe: Pinchos (Puerto Rican Chicken Skewers)

Grilled Scallops With Lemon, Mint, And Pinot Grigio Sauce

Sea scallops are also a favorite choice when I want to serve a holiday main that gets devoured before I even sit down. A quick sizzle over hot coals, followed by a splash of white wine, lemon, and fresh mint, keeps them light and tender, making for an impressive starter that leaves zero leftovers.
Get the Recipe: Grilled Scallops With Lemon, Mint, And Pinot Grigio Sauce

Pick the one you’d be happiest to see disappear first, put it on the grill, and don’t plan on taking leftovers home.