How To Have A Successful
Labor Day BBQ
Here is everything you need to plan, shop, cook, and host Labor Day without overcomplicating it.
Start With The Guest List
Start with one thing: how many people are coming? Plan about ½ lb of meat per person.
- 1 main + 1 add-on
- 2 sides
- 2 mains
- 2 sides + 2 appetizers
- 2–3 mains
- 2–3 sides + 2 appetizers
Choose Your Main Event
Now that you know the size of your BBQ, choose the meat. You don't need every option — pick 1 for a small BBQ, 2 for a medium BBQ, or 2–3 for a big BBQ.
Best for a steak-focused BBQ. Plan about one steak per adult.
| Your BBQ | What To Buy |
|---|---|
| Small — 4–6 | 4–6 ribeyes |
| Medium — 8–12 | 8–12 ribeyes |
| Big — 15–20 | 15–20 ribeyes |
Best for slicing and sharing — great for larger groups served family-style. Plan about ½ lb per person.
| Your BBQ | What To Buy |
|---|---|
| Small — 4–6 | 2–3 lb |
| Medium — 8–12 | 4–6 lb |
| Big — 15–20 | 8–10 lb |
Easy and crowd friendly. Use 80/20 ground beef, about 6 oz per person in two smaller patties.
| Your BBQ | Ground Beef |
|---|---|
| Small — 4–6 | 1½–2½ lb |
| Medium — 8–12 | 3–4½ lb |
| Big — 15–20 | 6–7½ lb |
Best for tacos, carne asada, and sharing. Plan about ½ lb per person. Serve with tortillas, salsa, onion, cilantro, and avocado.
| Your BBQ | What To Buy |
|---|---|
| Small — 4–6 | 2–3 lb |
| Medium — 8–12 | 4–6 lb |
| Big — 15–20 | 8–10 lb |
Best as an appetizer or easy second protein. Plan 1 sausage per person; slice smaller if serving as an appetizer.
| Your BBQ | What To Buy |
|---|---|
| Small — 4–6 | 4–6 sausages |
| Medium — 8–12 | 8–12 sausages |
| Big — 15–20 | 15–20 sausages |
Best for a lighter option and an easy second protein. Plan around 6 oz per person.
| Your BBQ | What To Buy |
|---|---|
| Small — 4–6 | 1½–2½ lb |
| Medium — 8–12 | 3–4½ lb |
| Big — 15–20 | 6–7½ lb |
Complete The Meal
Once your meat is planned, finish the table with appetizers, sides, snacks, sauces, and drinks. Use your party size to keep it easy.
- Meat3 lb
- Appetizers1
- Sides2
- Snacks1–2
- Sauces2
- Drinks12–18
- Meat5–6 lb
- Appetizers2
- Sides2
- Snacks2–3
- Sauces / salsas3–4
- Drinks24–36
- Meat9–10 lb
- Appetizers2–3
- Sides2–3
- Snacks3–4
- Sauces / salsas4–6
- Drinks45–60
That's the shopping list. Now you can start cooking. See our Labor Day menu →
Plan The Day, Not Just The Menu
Download Your Labor Day
BBQ Checklist
A simple, printable template to organize your shopping, prep, and BBQ day — no guesswork.
- Shopping list by group size
- Prep-ahead timeline
- Day-of schedule, hour by hour
Your Labor Day BBQ Checklist is on its way.
Keep Planning Your BBQ →Plan Less. Grill Better.
Shop Labor Day EssentialsClaim Your Labor Day Discount
Sign up before Labor Day to get a $15 discount code for orders above $70 — good online or in your physical store.
Potato Salad
Creamy, fresh, and easy to make ahead, this classic potato salad is the perfect side for a backyard BBQ. Tender potatoes, crisp celery, and green onions are tossed in a simple mustard-mayo dressing that pairs well with everything from ribeye and burgers to sausages and grilled chicken.
Ingredients
- 2 lb Yukon Gold or red potatoes
- 3/4 cup mayonnaise
- 2 tbsp Dijon or yellow mustard
- 2 celery stalks, finely chopped
- 3 green onions, thinly sliced
- 1 tsp kosher salt
- 1/2 tsp cracked black pepper
Process
- Place potatoes in a large pot, cover with cold salted water, and bring to a boil.
- Cook 12–15 minutes, until fork-tender without falling apart.
- Drain and let cool slightly before cutting into bite-sized pieces.
- In a large bowl, combine mayonnaise, mustard, salt, and pepper.
- Add the potatoes, celery, and green onions.
- Gently toss until everything is evenly coated.
- Cover and refrigerate at least 1 hour before serving.
- Taste and adjust salt and pepper before serving.
Steak Crostini
Crispy toasted baguette topped with juicy, tender steak makes an easy but elevated BBQ appetizer. Finished with chimichurri, garlic butter, or horseradish sauce, these crostini feel special without adding much extra work.
Ingredients
- 1 lb steak — ribeye, NY strip, or sirloin
- 1 baguette
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp cracked black pepper
- Chimichurri, garlic butter, or horseradish sauce
Process
- Slice the baguette into 1/2-inch pieces and brush both sides with olive oil.
- Grill the bread 1–2 minutes per side, until lightly toasted and crisp.
- Season the steak with salt and pepper.
- Grill to your preferred doneness, then rest 5–10 minutes.
- Slice the steak thinly against the grain.
- Place a few slices over each toasted baguette piece.
- Finish with chimichurri, garlic butter, or horseradish sauce. Serve warm.
Grilled Ribeye + Chimichurri
A juicy grilled ribeye finished with fresh chimichurri is a simple way to bring bold, steakhouse-style flavor to your BBQ. The rich, flavorful steak pairs perfectly with the bright herbs, garlic, and acidity of the chimichurri.
Ingredients
- 2 ribeye steaks, 1–1.5 in. thick
- 2 tsp kosher salt
- 1 tsp cracked black pepper
- 2 tbsp olive oil
- For the chimichurri:
- 1 cup fresh parsley, finely chopped
- 3 garlic cloves, minced
- 1/2 cup olive oil
- 2 tbsp red wine vinegar
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
Process
- Preheat the grill to high heat.
- Season the ribeyes generously with salt and black pepper.
- Grill about 4–5 minutes per side, depending on thickness and doneness.
- Remove from the grill and rest 5–10 minutes.
- Meanwhile, combine parsley, garlic, olive oil, vinegar, and red pepper flakes.
- Season the chimichurri with salt and pepper to taste.
- Slice the ribeye against the grain.
- Spoon the chimichurri over the steak and serve.
Grilled Picanha
Picanha is rich, juicy, and packed with bold beef flavor. Grilling it with the fat cap intact creates a crispy, golden crust while keeping the meat tender and juicy inside.
Ingredients
- 2 lb picanha
- 2 tsp coarse salt
- 1 tsp cracked black pepper
- 1 tbsp olive oil
Process
- Preheat the grill to medium-high heat.
- Lightly score the fat cap in a crosshatch pattern without cutting into the meat.
- Rub lightly with olive oil and season generously with salt and pepper.
- Place fat-side down on the grill and cook until the fat is golden and crispy.
- Flip and continue grilling to your preferred doneness.
- Remove from the grill and rest 5–10 minutes.
- Slice against the grain and serve.
Grilled Corn
Smoky, sweet, and slightly charred, grilled corn is an easy BBQ side that pairs perfectly with steak, sausages, and other grilled favorites.
What You Need
- Corn on the cob
- Butter, salt, pepper
- Optional lime or chili seasoning
Step By Step
- Preheat the grill to medium-high heat.
- Brush the corn lightly with butter or oil.
- Grill 10–12 minutes, turning until lightly charred.
- Season with salt, pepper, and your favorite toppings.
- Serve hot with extra butter or a squeeze of lime.
Loaded Grilled Potatoes
Crispy on the outside and soft inside, loaded grilled potatoes are an easy, comforting BBQ side packed with flavor.
What You Need
- Baby potatoes
- Olive oil, salt, pepper
- Shredded cheese, sour cream
- Green onions, bacon
Step By Step
- Boil the potatoes 8–10 minutes until slightly tender.
- Toss with olive oil, salt, and pepper.
- Grill 8–10 minutes, turning until golden and crispy.
- Top with cheese and let it melt.
- Finish with sour cream, bacon, and green onions.
Don't overcomplicate things here — go for things people already like.
Chips + Salsa Board
Chips and salsa are one of the easiest appetizers you can serve at a BBQ. Add guacamole and hot sauce, arrange on a snack board, and you have a simple crowd-pleaser that takes almost no prep.
Ingredients
- Tortilla chips
- Salsa
- Guacamole
- Hot sauce
Process
- Add the tortilla chips to a large serving board or platter.
- Pour the salsa and guacamole into small bowls.
- Add your favorite hot sauce on the side.
- Arrange everything together and serve.
Grill House Snack Board
Want something easy for guests to snack on while the grill gets going? A Grill House Snack Board is simple, shareable, and requires no cooking — savory, crunchy, and creamy bites for an appetizer everyone can grab from.
Ingredients
- Jerky
- Mixed nuts
- Cheese
- Crackers
- Sauces or dips
Process
- Choose a large serving board or platter.
- Add the cheese and jerky in different sections.
- Fill the open spaces with crackers and mixed nuts.
- Add sauces or dips in small bowls.
- Arrange everything so guests can easily grab and share.
- Serve immediately or cover and refrigerate until guests arrive.
Claim Your Labor Day Discount
Sign up before Labor Day to get a $15 discount code for orders above $70 — good online or in your physical store.
