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Meal Prep Β· A summer collection

Fourth of July and summer cookouts

Everything for a Fourth of July cookout or any summer gathering in the backyard or the park: burgers and hot dogs, grilled chicken and ribs, potato salad and slaw, corn and baked beans, watermelon, lemonade and a berry flag cake. Some recipes are new; others live elsewhere in Meal Prep and are gathered here. Pick your menu, get one shopping list, and let the countdown plan the grill.

🧾 Your menu

Check the dishes you’re making. The shopping list adds them all up for your number of guests. A typical spread is checked to start.

Guests (everyone eating)10
Off the grill
Low and slow, or no grill needed
Potato salad, slaw and cold salads
Corn, beans and the rest of the table
Watermelon and cold drinks
Flag cake and berry desserts
πŸ“… Put this menu in my meal planner

The meal planner takes your whole menu in one tap: pick the day on its calendar, then set how many people are coming. From there you can print recipe cards and the list by store section, and mark what you already have.

Shopping list

The shopping list appears here once the recipes load.

Amounts round up to what stores sell. Check your pantry for spices and staples.

βš–οΈ How much to make

Rough amounts for 10 guests, for a spread with several dishes. Appetites vary, so treat these as a starting point; the shopping list above already scales each recipe you check.

FoodPer guestFor your groupGood to know
Burgers and hot dogs, together1.5 piecesβ€”Teens may eat 2 or 3; small children often half.
Buns1.5 bunsβ€”Match the meat count, plus a few spares.
Chicken pieces or ribs (if also serving burgers)1 pieceβ€”Or about β…“ rack of ribs per rib lover.
Cold salads, all kinds together1 cupβ€”Three salads at about β…“ cup each.
Corn1 earβ€”Halve the ears for kids and big crowds.
Watermelon (whole, as bought)0.75 lbβ€”A 15-lb melon gives about 30 wedges.
Ice for drinks and coolers2 lbβ€”More on a hot day; keep food coolers separate from drink coolers.

⏰ Countdown: what to do when

Enter when you want to eat and how long the food will be out. The plan works backward for the dishes on your menu: what to make the day before, when to light the grill and what goes on first, and when to put food back in the cooler.

  1. Loading the plan…

Times are planning guides; check doneness with a food thermometer. Perishable food shouldn’t sit out more than 2 hours, or 1 hour when it’s above 90Β°F (USDA), so the plan reminds you when to put food away or bring out fresh platters.

🌑 Picnic and cookout food safety

Cold food cold, hot food hot

  • Keep cold food at 40Β°F or below until it’s served: in the refrigerator, or in a cooler packed with ice or ice packs. A thermometer in the cooler tells you it’s working.
  • Pack drinks and food in separate coolers, so the food cooler isn’t opened every few minutes. Keep coolers in the shade with the lids closed.
  • Take raw meat out of the refrigerator or cooler only when it’s going straight onto the grill. Marinate in the refrigerator, never on the counter.
  • Keep cooked food hot, at 140Β°F or above: move it to the side of the grill, away from the coals, or into a 200Β°F oven or a slow cooker.
  • Use clean platters and tongs for cooked food, never the ones that held it raw.
  • Grill meat and poultry all the way through at once. Never partly grill it and finish it later.

The 2-hour rule

Perishable food shouldn’t sit out more than 2 hours, or 1 hour when it’s above 90Β°F outside. After that, throw it out. Set out salads and desserts in small batches and keep the rest cold, and the countdown above will remind you when to swap platters.

Safe internal temperatures (USDA)
FoodCook to
Burgers and other ground beef, pork or lamb160Β°F
Chicken and turkey, whole, pieces or ground165Β°F
Steaks, chops, roasts and ribs of beef, pork or lamb145Β°F, then rest 3 minutes
Fish and shellfish145Β°F
Hot dogs and other fully cooked meats, reheated165Β°F or steaming hot

Color isn’t a reliable test: a burger can brown before it’s safe. Check the thickest part with a food thermometer.

Grill fire safety

  • Use charcoal, gas and pellet grills outdoors only. Never use one inside a home, garage, tent or camper: it can start a fire and its carbon monoxide can build up in enclosed spaces.
  • Set the grill well away from siding and deck railings, and out from under eaves and overhanging branches.
  • Keep a 3-foot safe zone around the grill for kids and pets.
  • Open a gas grill’s lid before lighting it. Never leave a lit grill unattended.
  • Clean grease off the grill after each use so it can’t catch fire.
  • Let charcoal cool completely, then put it in a metal can with a lid.

Off the grill

Burgers and hot dogs are the backbone. Add chicken, ribs or something for vegetarians, and grill in an order that keeps the fire busy: long cooks first, burgers and hot dogs last.

Classic CheeseburgersJuicy, simply seasoned burgers that cook on the grill or in a skillet in about 12 minutes.22 min Β· serves 4 Β· from our recipes Grilled Hot Dogs with All the ToppingsHot dogs grilled until they blister, in toasted buns, with a toppings bar so everyone builds their own: mustard, ketchup, relish, onions, sauerkraut and cheese.20 min Β· serves 8 Grilled Barbecue ChickenBone-in thighs and drumsticks cooked over gentle heat until tender, then brushed with barbecue sauce at the end so it turns sticky instead of burning.55 min Β· serves 6 Lemon-Herb Grilled Chicken BreastsChicken breasts pounded to an even thickness and marinated in lemon, garlic, oregano and olive oil, so they grill fast and stay juicy. Good hot, or sliced cold onto salads.1 hr 27 min Β· serves 6 Grill-Smoked Baby Back RibsTwo racks of ribs cooked low and slow beside the fire, not over it, then wrapped to turn tender and brushed with sauce at the end. A cookout afternoon project.3 hr 50 min Β· serves 6 Juicy Turkey BurgersLean ground turkey kept moist with grated onion and Worcestershire, grilled or pan-cooked.24 min Β· serves 4 Β· from our recipes Black Bean BurgersHearty bean patties held together with oats and egg, browned in a skillet and finished in the oven.40 min Β· serves 6 Β· from our recipes Greek Lamb Burgers with FetaJuicy lamb patties seasoned with oregano and garlic, topped with feta, cucumber and a lemony yogurt spread.22 min Β· serves 4 Β· from our recipes Grilled Steak with ChimichurriSirloin seared hot and topped with a bright Argentine-style parsley, garlic and vinegar sauce.32 min Β· serves 4 Β· from our recipes Grilled Vegetable SkewersZucchini, peppers, red onion, mushrooms and cherry tomatoes tossed in garlic and herbs and grilled until charred at the edges. A side for everyone, and a main for vegetarians.37 min Β· serves 6

Low and slow, or no grill needed

Make-ahead mains that free up the grill: pulled pork from the oven or slow cooker, oven ribs, and a big pot of shrimp boil to dump on the table.

Slow Cooker BBQ Pulled PorkPork shoulder cooked low and slow, shredded and tossed with barbecue sauce. Feeds a crowd or a week of lunches.8 hr 15 min Β· serves 10 Β· from our recipes Oven Baby Back RibsLow and slow in the oven with a sweet dry rub, then brushed with barbecue sauce and broiled sticky.3 hr Β· serves 6 Β· from our recipes Lowcountry Shrimp BoilA one-pot Southern feast of red potatoes, corn on the cob, smoked sausage and shrimp, piled on the table to share.50 min Β· serves 6 Β· from our recipes

Potato salad, slaw and cold salads

Make these the day before; they taste better for it. Keep them cold, at 40Β°F or below, until they go out.

Classic Mustard Potato SaladThe yellow, old-fashioned kind: tender potatoes dressed while warm with vinegar, then mixed with mayonnaise, mustard, pickles, celery, onion and chopped egg.2 hr 45 min Β· serves 10 Creamy Dill Potato SaladRed potatoes and hard-cooked eggs in a creamy sour cream and mayonnaise dressing with plenty of fresh dill.1 hr 35 min Β· serves 8 Β· from our recipes Picnic Macaroni SaladElbow macaroni in a creamy, tangy dressing with crunchy celery, bell pepper and a little sweet pickle. A cookout classic kids reach for.1 hr 25 min Β· serves 10 Italian Pasta SaladRotini with vegetables, mozzarella and Italian dressing. Better after a night in the fridge.25 min Β· serves 8 Β· from our recipes Creamy ColeslawCrunchy cabbage slaw with a tangy-sweet dressing; great on pulled pork sandwiches.40 min Β· serves 8 Β· from our recipes Tangy Vinegar ColeslawA crunchy, mayonnaise-free slaw dressed with cider vinegar, a little sugar and celery seed. It holds up better than creamy slaw on a hot day and belongs on a pulled pork sandwich.1 hr 15 min Β· serves 8 Three-Bean SaladThe picnic classic: green beans, kidney beans and chickpeas in a sweet-tart vinaigrette. It gets better as it sits.1 hr 15 min Β· serves 8 Β· from our recipes Simple Green SaladCrisp greens and vegetables with a shake-in-a-jar vinaigrette.10 min Β· serves 6 Β· from our recipes Watermelon Cucumber Feta SaladCold watermelon and cucumber with salty feta, mint and lime. A cool side for hot days.15 min Β· serves 6 Β· from our recipes Summer Melon SaladWatermelon, cantaloupe and honeydew with a honey-lime dressing and mint.20 min Β· serves 8 Β· from our recipes

Corn, beans and the rest of the table

Corn on the cob, a pan of baked beans, deviled eggs, dips and a sauce for everything.

Buttered Corn on the CobSweet summer corn boiled or grilled and brushed with butter.13 min Β· serves 6 Β· from our recipes Grilled Street-Style CornCorn grilled until charred, then coated with a creamy lime sauce, crumbled cheese and chili powder, in the style of Mexican elote sold by street vendors.22 min Β· serves 8 Homemade Baked Beans with BaconNavy beans baked slowly with bacon, onion, molasses, brown sugar and mustard until the sauce turns thick and glossy. Made from canned beans, so no overnight soak.1 hr 30 min Β· serves 10 Charro BeansPinto beans simmered with bacon, onion, tomato and jalapeΓ±o in a savory broth, the way they are served at Tex-Mex cookouts.40 min Β· serves 6 Β· from our recipes Classic Deviled EggsHard-cooked eggs filled with a smooth, tangy yolk filling and dusted with paprika. A before-dinner nibble that disappears fast.55 min Β· serves 12 Β· from our recipes Fresh GuacamoleChunky avocado dip with lime, onion, tomato, cilantro and a little jalapeΓ±o.15 min Β· serves 8 Β· from our recipes Fresh Mango SalsaSweet mango with red pepper, onion, cilantro and lime. Scoop with chips or spoon over tacos, chicken or fish.15 min Β· serves 6 Β· from our recipes Homemade Barbecue SauceA sweet, tangy, lightly smoky sauce from ketchup, molasses, vinegar and spices. Twenty minutes on the stove, and it keeps for weeks.25 min Β· serves 16

Watermelon and cold drinks

Watermelon is the easiest dessert there is: chill it, cut it into wedges or sticks, and keep it on ice. Wash the rind before cutting so the knife doesn’t carry dirt into the fruit.

Fresh-Squeezed LemonadeReal lemons, sugar dissolved into a quick syrup so it never sits gritty at the bottom, and cold water. Easy to make less sweet, or pink with berries.50 min Β· serves 8 Watermelon Agua FrescaFresh watermelon blended with water and lime, then strained. A light Mexican-style fruit drink.10 min Β· serves 6 Β· from our recipes Watermelon Lime Ice PopsBlended watermelon and lime frozen into pops. Only three ingredients and no added dye.6 hr 10 min Β· serves 8 Β· from our recipes Fruit Kabobs with Yogurt DipMelon, pineapple, strawberries and grapes on skewers with a honey-vanilla yogurt dip. Party food that disappears.30 min Β· serves 8 Β· from our recipes

Flag cake and berry desserts

Red and blue berries make the Fourth’s colors without food coloring. Bake the cake a day ahead; cobblers and grilled fruit can share the grill after dinner.

Flag Sheet Cake with BerriesA tender vanilla sheet cake spread with a light cream cheese whipped frosting, with blueberries in the corner and rows of raspberries or strawberries for stripes.2 hr 40 min Β· serves 20 Strawberry ShortcakesTender, lightly sweet biscuits split and piled with juicy sugared strawberries and softly whipped cream. A summer dessert that tastes best the day you make it.1 hr 15 min Β· serves 8 Red, White and Blue Yogurt ParfaitsLayers of vanilla yogurt, strawberries, blueberries and crunchy granola in clear cups. No oven, and kids can make them.15 min Β· serves 6 Mixed Berry CobblerBlueberries, raspberries and blackberries baked under soft, golden biscuit topping.1 hr 15 min Β· serves 8 Β· from our recipes Peach CobblerJuicy cinnamon peaches under a tender, golden batter that bakes up around the fruit. A Southern favorite.1 hr 20 min Β· serves 8 Β· from our recipes Grilled Peaches and Plums with Honey YogurtHalved peaches, nectarines and plums grilled until caramelized, served with honey yogurt.18 min Β· serves 6 Β· from our recipes Watermelon Fruit PizzaThick rounds of watermelon spread with honey yogurt and topped with berries and kiwi, cut into wedges.15 min Β· serves 6 Β· from our recipes Berry Yogurt Ice PopsCreamy yogurt swirled with mashed raspberries and blackberries, frozen on a stick.6 hr 15 min Β· serves 8 Β· from our recipes S’mores from ScratchHomemade marshmallows, chocolate and graham crackers, toasted over a campfire or under the oven broiler. Plus a restaurant-style plate for a special night.10 min Β· serves 4 Β· from our recipes

πŸ§‘β€πŸ³ Make it from scratch

Want to make the parts most people buy? These from-scratch pages scale to what your menu needs.

Soft buns and dinner rolls10 hamburger buns (about 3Β½ inches across), 10 hot dog buns, or 16 dinner rolls, or a mix of shapes from one batch.Refrigerator dill picklesOne quart jar (about ΒΎ lb of pickles).MayonnaiseAbout 1ΒΌ cups.Ranch dressingAbout 1ΒΌ cups.Fresh tomato salsaAbout 3 cups.BiscuitsEight 2Β½-inch biscuits.Whipped creamAbout 2 cups.Simple syrupAbout 1Β½ cups.

πŸ“œ The Fourth of July in brief

Independence Day marks July 4, 1776, when the Second Continental Congress adopted the Declaration of Independence in Philadelphia. Congress first made the Fourth a legal holiday for federal workers in Washington, D.C., in 1870. From early on, Americans have marked the day outdoors: parades, speeches, music, fireworks and picnics.

Cookouts grew with backyards and parks. Hot dogs and hamburgers became popular American foods in the late 1800s and early 1900s, and regional barbecue styles, from Carolina pulled pork to Texas brisket and Kansas City ribs, each have their own long history. The menu on this page borrows from all of them; summer weekends and Memorial Day and Labor Day cookouts work just as well.

Independence Day (Grokipedia)Hot dogHamburgerBarbecue in the United StatesWatermelon