Everything You Need for a Memorial Day Barbecue

"Patriotism is supporting your country all the time, and your government when it deserves it."Mark Twain

Memorial Day is a time to honor those who gave their lives in service of our country. This holiday also marks the beginning of summer, and it's a US tradition to gather outside with friends and family to enjoy a barbecue over Memorial Day weekend. Here is a everything you need from the menu to the equipment. Since chicken has become America's most popular meat, chicken takes center stage. We give you our best BBQ chicken recipes. Whether you prefer to grill or smoke the whole bird, bone-in parts, or skinless boneless chicken breasts, we got you covered. We even have a recipe for a citrus herb spatchcocked chicken that cooks quickly and evenly. The rest of the menu features simple American classics like coleslaw, potato salad, and baked beans. We even included an award-winning grill and reliable thermometer in this list to make sure that your chicken is properly cooked before serving. So pull up a chair and your favorite drink, gather around the table with smiling faces, and enjoy America's most popular meat on our most venerable holiday.
ThermoWorks ThermoPop (TX-3100-XX) Review
The ThermoPop is an inexpensive, high-performance, rapid-read handheld thermometer for food usage. It has a rotating display that makes it easy to read from any angle. It gives precise readings in under four seconds. We tested it thoroughly and gave it a top rating for its performance and build quality. read more
boston bbq beans
Looking for the perfect side dish for your next cookout? Nothing screams BBQ more than a sticky and smoky bowl of Boston baked beans. It was in Beantown that the notion of mixing dried beans with molasses was conceived. This flavorful recipe is an ode to the original while offering suggestions for amping them up. read more
skinless chicken breasts
This grilled skinless buxom chicken breasts marinade was the first recipe I ever sold. read more
sous vide que chickens
Ensure moist and tender boneless chicken breasts on the grill every time with this ultimate guide to the sous-vide-que cooking method. By starting the boneless chicken breasts in a low and slow sous vide water bath then finishing them with a flavorful touch of smokiness on the grill and you've got chicken perfection. read more
cornell chicken on the grill
If you like grilled chicken with golden crispy skin then you're about to fall in love with this recipe for crispy grilled Cornell chicken. In New York's Finger lakes, Bob Baker's famous Crispy Cornell Chicken recipe is served in every home, every fire department cookout, and little league BBQ and now you can enjoy it! read more
Moms Potato Salad
Make mom proud with this recipe for the perfect potato salad. No backyard BBQ is complete without potato salad but often times it can be lacking in flavor. The secret to this delicious potato salad recipe is the dressing, a simple blend of mayonnaise and sour cream that perfectly compliments the other ingredients. read more
big bob gibson chicken in white sauce
Packed full of flavor, this recipe for Alabama white BBQ sauce is the perfect addition to grilled and smoked chicken. Adapted from the original white BBQ sauce that was created by famed Big Bob Gibson Bar-B-Que in Decatur, Alabama, this isn't your ordinary sticky sweet BBQ sauce as it relies on mayonnaise and vinegar. read more
huli-huli chicken
Let's help this Hawaiian Huli-Huli Chicken With Teriyaki Sauce become popular on the mainland. read more
smoked chicken
Smoked chicken, Georgia style, is big, bold, and assertive, but the skin, although it is packed with flavor, is not crispy. read more
Grilled Spatchcocked Chicken
If you’ve been frustrated by unsuccessful grilled chicken, this recipe for citrus herb rubbed spatchcocked chicken will be a revelation. By removing the backbone and grilling it bone-side down, the chicken slow roasts without drying out or burning while also making sure the dark and white meat cook evenly. read more

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grilled spatchcocked chicken on platter

Dave Joachim

AmazingRibs.com Editor David Joachim has authored, edited, or collaborated on more than 45 cookbooks including four on barbecue and grilling, making him a perfect match for a website dedicated to the “Science of Barbecue and Grilling.” His Food Science column has appeared in "Fine Cooking" magazine since 2011. 

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