What to Bring to a BBQ: The Ultimate Guest Checklist for Summer 2025

Summertime is here, and BBQ season is in full swing across Canada. Whether you are hosting a backyard grill party or going to one, the food (and drinks) you bring will make a difference to your experience. No one wants to feel underprepared when the smoky scents from the BBQ start to fill the air.

A good BBQ offering includes more than just bringing the meat and expecting the host to cover everything else. Thoughtful guests bring along appetizers or side dishes, drinks, serving utensils, and sometimes even portable chairs! This type of consideration can help make a BBQ more enjoyable for everyone.

The ideal BBQ offering will vary depending on the nature of the BBQ and your relationship with the host. For example, if it is simply a neighborhood BBQ, bringing a unique drink or a baked good can be a great contribution. For larger family BBQs, you might want to avoid overly repeating a dish that someone else has contributed. Coordinating what others are bringing can help you all to figure out a balanced menu that ensures everyone gets to try something different.

Start With the Basics: What’s the Occasion?

What type of BBQ you are attending will largely shape your offering. Different types of BBQs require different offerings, and getting this right early on is super helpful to prevent any awkward moments later.

A Casual Backyard BBQ vs. A Themed BBQ

A backyard BBQ often times requires simpler offerings than a themed BBQ. For casual family BBQs bring what are commonly liked sources of food (i.e., chips and dip, a veggie tray, potato salad, etc.). These items work well because they are familiar, easy to share, and don’t overwhelm the main event.

Themed parties call for a little more thoughtfulness. For example, if the party is a Canada Day BBQ, you could think of food that follows the red and white theme, such as strawberries and whipped cream! For Hawaiian luaus consider using tropical fruits or pineapple-based food. We learned this the hard way from a friend’s tiki party—showing up with regular coleslaw felt so out of place next to all the coconut and mango foods.

Check if the event has a food theme. For example, you might bring:

• Mexican fiesta: guacamole, salsa or corn tortillas
• Southern BBQ: coleslaw or cornbread
• Mediterranean: Greek salad or hummus

What you bring should fit with the vibe of the event. Trust us, being that person who brings potato chips to an upscale wine pairing BBQ is a category of uncomfortable you do not need to experience.

Time of Day and Amount of Guests

For a morning BBQ, breakfast items, like a fruit platter, muffins, or breakfast casserole will be appropriate. In the afternoon, finger foods and snacks are ample. Finally, for evening BBQs, sides or desserts are needed that can stand being under the heat.

The amount of guests also plays a part in your food contribution. For a smaller gathering (5-10 people) one dish is usually acceptable, for a larger gathering (20+) you might need to bring something more substantial.

Overall, think about how long the event lasts (will guests need multiple eating options?), the age of guests (kids will need different options than adults), and even the forecast (hot days need refreshing foods and cold drinks). Timing is also important—appetite can vary depending on time of day and weather. For example, cold items will keep better during a hot, afternoon BBQ. One time, we brought ice cream to a 2 PM BBQ in July, and it became soup in just a few minutes!

Clarifying what the host wants

Always contact the host prior to the BBQ. This will help prevent duplicate dishes and help you bring something that will be able to contribute to the gathering. Some hosts will have done all the planning of the menu and will just want guests to be able to relax and enjoy the BBQ. Other hosts will be doing more of a potluck-style gathering, or something similar, where the guests coordinate their contributions together based on what the host has planned for the BBQ.

Possibly Some Questions for the Host to Consider:

• “What do you plan on serving for the main dish?”
• “Is there anyone with food allergies I should be aware of?”
• “How many people do you think will be coming?”
• “Should I bring my dish how I intend to serve, or nothing fancy?”

Another possibility is that some hosts will want help with ice, plates, or cutlery, while others might want you to simply bring what you are grilling alongside with theirs.

Always Ask the Host If There Are Any Gaps That Need to Fill—Salad, Dessert, Drinks, etc.

Hosts will pick a main dish, but often people forget to even plan to bring drinks or sides. If you offer to fill these voids, this would be considerate of you and would fill out the meal for everyone.

A Couple Common Issues You Might Fill for BBQs:

• Refreshing drinks (iced tea, lemonade, a cooler of mixed drinks)
• Light salads (especially on a hot day)
• Dessert (cookies, tarts, or ice cream pops)
• Dippers for guests that arrive too early

If you ever bring alcoholic drinks, double check if that is going to be okay for the gathering. Some hosts will want to control the alcohol selection, and some guests may not drink.

If you do bring food for a larger BBQ, like cupcakes or bags of chips, then pre-portioning them seems helpful. They need a minimal amount of serving utensils and minimize the amount of time spent using communal serving utensils.

Go-to mains that keep their appeal

Bringing the right mains to a BBQ can make you a hit. These options are delicious when transported and, generally speaking, can impress all attending and take stress off yourself and the host.

BBQ Meat Skewers

Skewers work really well at BBQs because they are easily portable and simple to eat. Make them at home by putting marinated chunks of chicken, steak, or pork in your favorite sauce for at least three hours. The key is to get it immersed in the marinade.

Thread the meat onto either metal skewers or soaked wooden skewers and alternate with a few chunks of color and flavor (bell peppers, onions, zucchini). This way it makes a complete meal on a stick, looks impressive, and is not a complicated dish.

Put them in as shallow of a container as possible with a lid to transport. Just make sure to keep the raw ones separate from anything cooked. Keep them in a cooler with ice packs until you are ready to grill!

Pro tip: (Partially) pre-cook the chicken skewers at home so that they will finish cooking quickly on the BBQ. For the beef skewers (do not pre-cook), it will become overcooked on the grill since you would be double-cooking and it will dry out. We have seen far too many dry beef skewers at BBQs!

Pulled Pork Sliders in Foil Tray

Pulled pork travels wonderfully and stays very moist for hours. Cook a pork shoulder in a slow-cooker with BBQ sauce, apple cider vinegar, and spices until the pork is easily pulled apart with a fork. Shred the meat and place it in disposable foil trays with lids. If you put trays on the grill to reheat them, it’ll just take 10-15 minutes. The beauty of this dish is that it is flexible.

You can bring small slider buns and condiments separately! Then, guests can put their own mini sandwiches together with toppings like coleslaw or pickles. Guests love customizing their food, especially when it’s casual. One little trick is to bring a small container with extra BBQ sauce to drizzle some additional BBQ sauce on the meat before you serve it for extra flavor. Pork BBQ is always a favorite and serves a lot of people quickly. If there are any leftovers, it makes great lunches the next day.

Grilled Portobello Burgers for Vegetarians

Please don’t forget about vegetarians! Portobello mushroom caps work great as burger alternatives and transport well without falling apart and getting heavy.

Marinate large portobello caps in balsamic vinegar, olive oil, garlic, and some herbs for at least 30 minutes. Then, pack them in a container, with the marinade to help keep them moist during transportation. You will want to bring a selection of cheese, lettuce, tomato and condiments separately. These will cook almost as quickly as the BBQ meat, about 4-5 minutes per side on the BBQ. The key to making this dish a success is not to overcook them.

Even for meat-eaters, the meaty texture and umami flavor make these burgers satisfying. Served on whole grain burger buns, these are more substantial than the average veggie burger and hold up well on the grill without crumbling. You can bring some whole grain buns to make the meal complete. These are a perfect burger option to serve with traditional BBQ sides like potato salad or grilled corn. Your vegetarian friends will surely appreciate that they have a fuller option.

Dishes that always get second helpings

The sides at a BBQ can be so good that after the grilled entrée is plated, people are leaving room for more sides and serving themselves and then others a second serving just to try them out.

Creamy Potato Salad With Fresh Herbs

Potato salad is a BBQ tradition and it never goes out of style. You want to buy waxy potatoes like the red or yellow kinds that hold their shape as they cook. Russets fall apart too quickly and become a mushy mess.

Boil the potatoes until fork-tender, cool down and then cut into bite-sized pieces. Combine your dressing for the potato salad with mayonnaise, sour cream, Dijon mustard, and then add apple cider vinegar for a real tanginess to cut through some of the richness.

The secret to a memorable potato salad is fresh herbs. Chopped dill, parsley, and chives are full of bright flavor. You can get a crunch with finely diced celery and red onion that also brings a contrast to the creamy potato.

Pro Tip: The best potato salad is made the day before. The day prior to when you serve it, make it and allow time for the flavors to mix. Place your dressing, potatoes, and veggies in a bowl and chill the whole thing in the fridge until it’s time to serve. Food safety comes to the front here. If you have mayo in the potato salad, it can only sit out for 2 hours in warm temps.

Sweet Corn Salad With Lime Vinaigrette

Fresh corn can also be a showstopper side dish that adds fresh flavors that pop next to the smoky flavors of a good BBQ food. The sweet corn salad is representative of bright and fresh flavors to accompany heavier grilled meals.

Ingredients:

• Fresh corn, husked
• Red bell pepper, diced
• 1/2 red onion, finely chopped
• Jalapeño, seeded and minced (if desired)
• 1/4 cup fresh cilantro, chopped

Grill the corn until it’s lightly charred, then cut the kernels off the cobs. The light char will give the corn a nice, smoky complexity that boiled corn can never replicate, even if you boil it in salted water. Combine the corn with the remaining vegetables and chopped herbs in a large bowl.

To make the vinaigrette, whisk together the lime juice, olive oil, honey, cumin and salt to taste. Pour over the corn mixture and toss gently to coat. This salad is delicious warm or cold and will keep fresh in the fridge for up to 3 days. The fresh and bright citrus flavor is a perfect partner with rich BBQ meats while being light and refreshing and not competing with the main course.

Charred Veggie Medley With Garlic Butter

Grilled vegetables make a vibrant and nutritious side dish—and even skeptics will enjoy them as a shared plate with friends (grilled veggies look impressive). The trick is preparation and timing.

Choose a medley of seasonal vegetables based on color and texture, such as zucchini, bell peppers, asparagus, mushrooms and eggplant. All of these will grill well and be visually stunning together.

It’s important to cut the vegetables into similar-sized pieces to make sure they all cook evenly. Brush with a light layer of olive oil, season with salt and pepper. The olive oil can flare up if it gets too close to the flame or grill. As long as you’re not pouring a huge amount on the vegetables, the flare-ups shouldn’t be a concern.

The real magic comes at the end when you finish the vegetables with homemade garlic butter. Combine softened butter with minced garlic, chopped parsley and a squeeze of lemon juice. Right before you serve, toss together the grilled vegetables in a bowl and finish with garlic butter. The increased flavor is well worth the change in timing!

To wow your guests, arrange the grilled vegetables on a platter, starting with the larger pieces at the bottom and smaller pieces on top. This presentation is as impressive as the dish is delicious, and it’s versatile enough to serve straight off the grill or at room temperature (a great nature of food for an outdoor gathering, when timing is variable).

Small bites that will hang around the entire day

Quick appetizers are there to make you happy while you wait for your BBQ meal to get going. With these tasty small bites, you will find your guests returning for seconds and thirds before the main course even hits the grill.

Devilled Eggs With Bacon or Paprika

Devilled eggs are one of the classic interpretations of a small bite and are always present at BBQs. Start with your hard-boiled eggs—sliced in half to remove the yolk to mash. For the filling, mash the yolk with mayonnaise, a squeeze of mustard (chef’s choice) and a splash of vinegar.

If you have bacon lovers, crumble some crispy bits in with the mashed egg yolk, or sprinkle on the top. The smokiness of the bacon compliments the creaminess of the filling and adds texture. If you want to stick with the flair of presentation, a sprinkle of paprika on the top will brighten up the plate and a go-to condiment with a hint of spice.

Fill the whites back with the egg yolk mixture using a piping fit or spoon (pleasing the aesthetic). Everything tastes better with a splash of hot sauce (chef’s choice) or a spoon of imported pickle relish (only if your palate appreciates both). These are small, yet contribute to the overall taste. Arrange the devilled eggs on a platter and finish with fresh herbs for a beautiful arrangement that your guests won’t be able to resist.

Pro tip: always make too many—people eat a surprising amount of devilled eggs!

Caprese Skewers With Basil and Balsamic Glaze

Caprese skewers are a light yet tasty alternative to heavier BBQ food. Simply thread cherry tomatoes, mini bocconcini cheese balls, and fresh basil leaves on small wooden skewers, and you have a lovely, bite-sized appetizer.

Drizzle the skewers with high-quality balsamic glaze and a drizzle of olive oil to finish. With the fresh, juicy tomatoes, creamy cheese, and aromatic basil, your mouth will be dancing with each bite. The colorful skewers can be tossed together hours before the guests arrive and chilled until it’s time to serve. For fun, consider heirloom cherry tomatoes in a few different colors or marinated cheese in some olive oil, herbs, and spices the day before as well.

These bite-sized treats are excellent for guests who are mingling and looking for light, satisfying snacks. These skewers will also look great if someone is taking pictures to share on social media.

Tortilla Pinwheels With Cream Cheese and Jalapeño

Tortilla pinwheels pack big flavor in a little package. Spread a mixture of softened cream cheese, diced jalapeños, and grated cheddar on a large flour tortilla. For lower heat, be sure to remove the seeds inside the jalapeños.

Consider adding deli meats such as ham or turkey to up the protein. Roll the flour tortilla as tight as you can, then wrap in plastic and refrigerate for at least 30 minutes before serving to set. This is a very important step to remember for cutting straight slices.

After refrigerating, slice into 2 cm pinwheels as close to serving as you can, if possible. The colorful spirals look great on a serving platter and provide just the right balance of creamy, spicy, and savory. These tasty appetizers can be made with different fillings to suit any taste such as green onions, olives, or roasted red peppers. We have made dozens of combinations, and any will serve you well.

Fresh and crisp: salads that don’t wilt

An excellent BBQ needs salads that are going to be able to hold up in the summer heat. These recipes maintain their texture and flavor and are nice complements to grilled meats and vegetables, which is not done easily outdoors.

Watermelon, Mint and Feta Bowl

This light and refreshing salad has a nice combination of sweet and savory that holds up well outdoors. Take 4 cups of cubed watermelon and chill until serving time, then add 1/2 cup of crumbled feta cheese, and 1/4 cup of fresh mint leaves, and a handful of thinly sliced red onion.

As in all salads that maintain their crispness, the ability to do this lies in how you prepare them. Rather than cutting the watermelon into small portions, cut them into larger cubes so that they do not release extra moisture. Also, hold your mint leaves intact until you are ready to serve, and tear them just before serving. The tearing is very important to release the aromatic oils involved.

For a light dressing, simply mix lime juice with a little bit of olive oil drizzled on before serving—simple but works superbly here. This salad will hold refreshing qualities for about 2 hours at room temperature, making it a perfect outdoor summer pick with zero fuss of refrigerating your salads. The combination astounds people that have never tried it before. The salty feta balances out the sweet watermelon, and the mint adds a freshness that is super complementary to grilled foods.

Crunchy Cabbage Slaw With Sesame Dressing

Cabbage slaws win over lettuce type salads at outdoor events because of their ability to hold crunch for so much longer. Combine 3 cups of shredded green cabbage, 1 cup of sharp red cabbage, 1 grated carrot, and 2 green onions, sliced thinly.

Just before serving, add roasted sunflower seeds or sliced almonds for crunch. Cabbage is robust enough that it stays crispy for hours and doesn’t wilt easily, which is great because there are all types of lettuces that, as you know, wilt quickly.

Sesame Dressing:

• tbsp rice vinegar
• tbsp sesame oil
• tsp maple syrup
• tsp soy sauce
• tbsp toasted sesame seeds

This slaw can be assembled a day in advance and stored in the fridge. The flavor really develops and deepens for each ingredient, making this a perfect slaw for a busy host.

Orzo Pasta Salad with Roasted Vegetables

Pasta salads are another popular BBQ food because they hold their texture well after a few hours. Cook 250g of orzo pasta according to package directions and rinse it under cold water once it is cooked and drained to stop the cooking.

Toss whole bell peppers, zucchini, and cherry tomatoes in a bowl; evenly coat with olive oil, salt, and pepper for roasting in the oven at 200°C for 20 minutes. As with the coleslaw, you want them to cool off entirely before combining them with the pasta so they don’t take away from the pleasant, crisp feeling of the dish. Now you can add the following Mediterranean elements:

• 1/2 cup of crumbled feta cheese
• 1/3 cup of pitted and sliced kalamata olives
• 1/4 cup of chopped fresh basil
• tbsp red wine vinegar
• tbsp olive oil

The pasta salad will hold its form throughout the duration of most gatherings and gets even better the next day. Roasting a vegetable deepens the flavor in ways that raw can’t.

Serve Dressings on the Side to Keep Salad Crisp

The most important tip for serving salads at BBQs is to serve the dressings on the side. Salads, even the sturdiest greens and vegetables, will start to wilt when dressed, and keeping them on the side will ensure they stay crunchy.

You could prepare a little container with lots of different dressings for guests to choose from based on their preferences. A simple olive oil and lemon juice dressing is great as a base, in addition to creamy herb or your favorite balsamic vinaigrette.

If you are serving salads buffet-style, you can serve heavy ingredients like cucumbers, carrots and bell peppers on the bottom of a bowl and layer leaves or other delicate ingredients on top to prevent crushing from the weight of the layers. You could even consider serving individual salad cups to make it easier for your guests. Little mason jars make for an adorable, portable, professional-looking salad served in individual cups. Simply layer the dressing at the bottom, sturdiest ingredients stacked up (that won’t get soggy), and finish with the greens.

Desserts that can even take the heat

Warm weather also calls for some clever dessert choices that won’t melt and spoil at your outdoor BBQ gathering. The options below still look and taste great when warm outside.

No-Bake Cheesecake Bars

These treats don’t require any baking time, and that makes them more ideal for summer BBQs when you do not want to use the oven.

You will need:

• cups graham cracker crumbs
• 1/2 cup melted salted butter
• 500g cream cheese room temperature
• cup icing sugar
• teaspoon vanilla extract
• cup whipped cream

You can prepare the night before by mixing the melted butter with the graham crumbs. Press into a pan and chill while you prepare the filling. Beat cream cheese, sugar and vanilla until smooth, then gently fold in the whipped cream to keep the airiness. Spread on top of the crust and refrigerate for at least 4 hours (or overnight).

To transport, use a cooler with ice packs. Additionally, for extra stability, keep the bars in the pan until service time and then cut into squares right at the event.

Fruit Skewers With Honey-Lime Drizzle

Fresh fruit skewers are a light, refreshing dessert option that holds up beautifully in summer heat and doesn’t require refrigeration for short periods of time.

Best Fruits for Skewers:

• Chunks of watermelon
• pieces of pineapple
• firm strawberries
• green grapes
• cantaloupe balls

Thread these fruits onto wooden skewers so your guests can easily grab them. The beauty of fruit skewers is their resistance to heat; the fruit doesn’t melt or become unsafe (like dairy-based desserts).

Honey-Lime Drizzle:

In a separate container, mix together 1/4 cup honey, the juice from 2 limes and a pinch of cinnamon. Keep this separate and drizzle the topping on just before serving for maximum freshness. You may also want to pack some extra fruit to make a beautiful fruit salad for those who would prefer fruit salad to eating fruit skewers. The same ingredients work for both fruit options.

S’mores Dip for the Grill or Firepit

This crowd pleaser uses the already-hot grill or firepit at the BBQ for a fun and interactive sweet treat that everyone can participate in.

What You’ll Need:

• Cast iron skillet
• cups chocolate chips
• cups mini marshmallows
• Graham crackers for dipping
• Optional – sliced strawberries or banana for dipping

Put the chocolate chips in the bottom of the skillet. Layer the mini marshmallows on top of the chocolate chips. Place the skillet on the grill with the lid closed for about 5-7 minutes; you can check to make sure the bottom isn’t burning. The heat from the grill melts the chocolate chips and toasts the marshmallows to golden perfection. Guests will dip the graham crackers directly into the warm chocolate and marshmallow mixture to get their preferred bites.

This is a fun dessert to have everyone participate in, and you won’t have to worry about it melting in the sun. Plus, it keeps guests entertained while you clean and put away other desserts.

Easy-to-prepare but impressive beverage options

Beverages can be the make or break of a BBQ experience. The right drinks keep guests cool and quenched while working seamlessly with the food without occupying your time with constant attention or hassle.

Citrus-Infused Water Jug

You can turn water into an instant hit with a little help from fruity slices. A large dispenser of ice water with colorful slices of citrus sends a refreshing message on any BBQ table.

Try combinations of:

• Lemon and cucumber for a spa experience
• Orange and lime for a tropical experience
• Grapefruit and rosemary for a seasoned experience

If you want to use this option, you can make them the night before in order to get the flavor just right prior to serving. An average 2-gallon dispenser of infused water should service 15-20 guests through a summer afternoon. Add fresh slices of fruit every few hours to continue the look and flavor. Keep in mind, the look is half the appeal—the eye rolls over to beautiful pitchers.

Iced Tea or Lemonade in a Thermos

Iced tea (sweetened or unsweetened) and lemonade are true BBQ staples for a reason. The beverages are familiar to most, appeal to everyone (in one form or another), and can be prepped in bulk for a BBQ ahead of time with very little stress.

A good thermos will hold ice in the drinks for many hours for a good (non-diluted) experience. If you want to consider iced tea options, consider:

• Classic sweet tea (pre-sweetened while hot)
• Peach tea (presume with chopped peaches)
• Unsweetened tea (with honey on the side)

And if lemonade is the way to go, consider:

• Classic lemonade (sweet & allow self-service sweetness)
• Strawberry lemonade (for color and flavor)
• Arnold Palmer (half iced tea, half lemonade)

To get the most performance out of your thermos, fill it with ice water for 10 minutes prior to filling with your chosen drink. This simple tip has a massive impact on temperature retention.

Pre-made Sangria or Mocktail Mix

To save time and provide both alcoholic and non-alcoholic options that wow guests with little effort, simply pre-batch your drinks in sealed containers. When you pre-batch, you’ll save time and ensure that the flavor is consistent.

For Sangria:

• Red wine sangria with apples, oranges, and berries
• A white version with peaches and citrus
• For Rosé, a similar field the summer-day drinks with strawberries and watermelon

For Mocktails:

• Virgin mojito with fresh lime, mint, and sugar
• Sparkling cranberry punch with fresh fruit
• Refreshing cucumber and melon

Pack the mixes in glass bottles or pitchers and then simply add the wine or spirits the day before to allow the flavors to mingle (this is good for both alcoholic and non-alcoholic drinks). Just have bottles of club soda or ginger ale so you can finish the drinks with carbonation just before serving (this will save you from flat drinks in transport).

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Bring Extras – Cups and Ice

Even the best-organized drink station will fail without enough ice or cups! Ice and cups will disappear faster than anticipated during summer gatherings and leave your guests thirsty and frustrated. So a good acid is:

• 1 kg of ice, per guest (2 kg if it is a hot day)
• 2 cups per person (I always see cups left around, so you cannot have too many).

Extras:

• An insulated cooler that holds only ice is always helpful.
• A stack of disposable cups or a stack of reusable cups with your guests’ names on them would be my preference.
• Some ice cube trays you pre-froze, with fruit or herbs for fancy drinks.

The best hosts carry their extras in their vehicle and know when to refill the drink station. This avoids waste and keeps the drink station fully stocked!

Options for a Special Diet

It’s a good idea to have delicious options for a BBQ for guests with dietary restrictions. A thoughtful host will prepare options that are available for everyone who attends, regardless of their preferences or allergies, and make sure no one feels excluded.

Vegan Bean Salad With Lemon and Parsley

This fresh salad is a great plant-based option for a summer event. Combine three types of beans (any combination of kidney, chickpea, and black beans) with chopped bell peppers and red onions for crunch and color.

The dressing is simple but tasty. In a bowl, whisk together:

• 2 tablespoons olive oil
• Juice of one lemon
• 2 cloves minced garlic
• 1 tablespoon maple syrup

Then, before serving, stir in a generous handful of chopped fresh parsley. The dish has plenty of protein and keeps its freshness for several hours in warm weather. It may also be prepared and stored in the fridge up to a day ahead of time, with no loss of quality.

The contrast of textures and bright-tasting flavors makes this appealing to even the non-vegan BBQ guest. It is filling, but also complements grilled food perfectly.

Gluten-Free Chips and Guacamole or Salsa Trio

Corn tortilla chips are a safe and tasty option for guests with dietary restrictions related to gluten. Please check the package to ensure that the chips are made in a gluten-free facility. Cross-contamination is common.

Make the following salsa trio:

• Classic tomato: Diced tomato, onion, cilantro, lime
• Corn and black bean: Roasted corn, beans, red pepper, cumin
• Fruit salsa: Mango, pineapple, diced red onion, jalapeno

Guacamole may be made by mashing up ripe avocados with a splash of lime juice, chopped tomato, and diced onion. Be sure to add a pinch of salt, and a tiny pinch of cumin to provide some depth. Chips and dips provide a nice combination of both flavor and texture without having to deal with gluten. Also, you can offer a variety of dip options for your guests to enjoy.

Grilled Tofu Skewers with Teriyaki Glaze

Tofu skewers are a great way to serve vegetable alternatives to meat that even omnivores can enjoy. Just make sure to get extra-firm tofu and press out the moisture before grilling (at least 30 minutes of pressing is key here). Make sure to cut your tofu into 1-inch cubes for grilling.

After pressing the tofu, it is time to marinate it. You only need to marinate the tofu for a minimum of 2 hours. For this marinade, mix together:

• 41​ cup of tamari (gf soy sauce)
• 2 tablespoons of maple syrup
• 1 tablespoon of rice vinegar
• 1 teaspoon of fresh ginger, grated
• 1 clove of garlic, minced

When you are ready to grill the skewers, thread the tofu chunks onto skewers along with some pieces of diced bell pepper, zucchini, and mushrooms. Grill on each side for 3-4 minutes, until there are light grill marks and the tofu is heated. Optional step: brush some additional teriyaki glaze during the last minute on the grill for flavor and aesthetically pleasing color.

Label Your Dish if You Are Serving Allergen Friendly Options

Providing labels to guests allows for a pleasant experience at the gathering. Without a label, guests have no choice but to ask for the details of each dish. Just provide a couple of small tent cards that state your dish is, for instance:

• Safe for gluten-free
• Vegan / Vegetarian
• Nut / nut-free
• Dairy-free

Be sure to inform guests of any potential cross-contamination in the kitchen, and keep serving utensils separate for each dish to avoid cross-contaminating ingredients.

This is extremely respectful of your guests and accommodating to make sure all dietary needs and allergy concerns are present, and it puts your guests at ease to enjoy their time and the gathering.

Surprising Hits From Real People

BBQ guests always bring fun classics, like chips and potato salad, but sometimes the meals most people talk about the next day are the unexpected “food-things” they can’t believe were so good at the BBQ. This ventures into the realm of “food-things” they can’t resist thinking about, or quite simply were their favorites!

Bacon-Loaded Coleslaw

This simply ain’t your average coleslaw recipe. You would literally take your normal coleslaw recipe and take your side dish to the next level by tossing in thin strips of crispy bacon. All your guests will be thinking about is that awesome coleslaw, along with the bacon, which they will remember long after the BBQ has ended!

“I started putting bacon in my coleslaw three summers ago, and my friends won’t let me take anything else,” Melissa from Oshawa remarked. “They literally request it for every gathering.”

Why does this work? It’s all in the flavor ratios you mix. I recommend starting with a large bowl of shredded cabbage, with carrots, and adding the following:

• 6-8 strips of crumbled bacon, cooked until crispy.
• 2 tablespoons of maple syrup, and
• A splash of apple cider vinegar.

The sweet, with the smoke, and the taste-and-feel combo of the crunch of bacon on those hot summer outdoor days goes so well, in fact, with grilled meats, etc. As an added bonus, it’s a visually interesting side dish, full of texture and presentation (and delicious)—all from the hearty cabbage.

So make this a few hours prior to your BBQ, so the flavors meld together—that is the best practice. Then make sure you keep it cold on an ice bed; you want a proper serving dish with a proper lid to keep it cold on your way to the BBQ. This way, the bacon stays crispy longer. You will still have that textural difference near the end of the backyard party.

Buffalo Cauliflower Bites

These vegetarian bites have become surprisingly popular at a meat-oriented BBQ gathering over the summers, even if several BBQ meat-eaters feel somewhat sheepish and glum about munching down something they never considered they would enjoy eating—something vegetable-knobby like these—all my carnivore friends agree east of Toronto.

“No one believed cauliflower could be so exciting until they had a bite,” reports Jordan, a Whitby resident who brings one of these to almost every summer gathering, BBQ or whatever.

“Now I ask for the recipe every gathering!”

Quick bite recipe:

1. Take your cauliflower and cut them into smaller bits, okay.
2. The second part involves coating your bits of cauliflower in some sweet batter: that you made quickly (what is batter?) of course, batter is flour and milk.
3. Then cook until crispy.
4. Toss into your favorite Buffalo sauce.

Complete this scrumptious veggie bite with blue cheese dip and finely diced celery sticks on the side. You may want to consider making double batches, unless you yourself may be the only one or two left consuming the original batches.

It also pairs so well with your best “Mexican street corn” for a spicy side duo you can eat after you take down the grilled main course. Perfect nibbly pairings of street corn wouldn’t be mean for the BBQ at a meat BBQ, as it isn’t overly competing or distracting from your BBQ meats.

Pickle Pasta Salad

A fun surprise hit at BBQ parties in Ontario is pickle pasta salad! How did I become surprised it would be popular? If you ask me, I’m not a pickle fan; however, it’ll typically split diners from love to heavy bewilderment; nevertheless, my love wins every summer.

“People are skeptical until they try the dish,” Aiden from Ajax said, who is my second cousin and a pickle fan, of course. “Then you gotta give them the recipe and they’re mortified they never thought to do something with pickles ever!”

The essential ingredients for your pickle pasta salad—well, here are a few must-haves:

• Corkscrew pasta
• Diced dill pickles
• Diced cheddar cubes
• Diced red onion
• Your favorite creamy dill dressing (short-cut dressing?).

All else, all it’s just not like the usual pasta salad that is good; it’s more refreshing, we think; the pickle brine zips through semi-heavy BBQ underneath.

We usually make it the overnight a-priori, to allow for fullness.

Lastly, when you’re traveling, just ship it all in a container with a non-bulk, properly fitted lid, to go anytime on your BBQ day.

Budget-Savvy Stars That Look Lavish

Great BBQ starters do not have to cost you an arm and a leg. These inexpensive recipes will have guests believing you have spent hours and many dollars putting them together—when the truth is that they are simple!

Roasted Chickpea Salad

A protein-rich salad that looks extravagant at a cost of just pennies/serving. To start, take a can of chickpeas, rinse them off, and spread them out on a paper towel to dry. Toss the chickpeas in olive oil, salt, and your favorite spices (smoked paprika and cumin are awesome for BBQ victories).

Roast them at 400°F for 20-25 minutes, or until crispy. While the chickpeas are roasting, prepare a simple dressing of lemon juice, olive oil, and a dash of maple syrup (for subtle sweetness). Once the chickpeas have cooled, mix them with:

• Chopped cucumber
• Cherry tomatoes, halved
• Red onion, thinly sliced
• Fresh herbs: parsley or mint

If you choose a clear glass bowl, it’s a great way to highlight the vibrant colors of the salad. It will easily hold up in the summer heat, and it also offers the guests a crunchy alternative to boring salads that end up soggy.

Garlic Bread With Compound Butter

Take bread, which can be very basic, and transform it to be the most featured item on a BBQ menu by using a compound butter. Start with a butter (I don’t care if it is store brand, just make sure that it is at room temperature). There is no need to spend extra on butter.

Compound Butter Recipe:

• Mix 21​ cup of softened butter and 3 minced garlic.
• Add in 2 tablespoons of chopped fresh herbs (parsley, basil, or chives).
• Mix in salt and pepper to taste.
• (Optional: add lemon zest or chili flakes for an extra punch!)

Spread generously on a sliced baguette, then wrap it in foil. Heat the grill or BBQ for 5-7 minutes until it is warm and fragrant—the smell alone will get everybody over.

The butter can be made days in advance and kept in the fridge. Take it out before you plan to use it and let it come to room temperature before you spread it.

Lemon Bars Made from Shelf Staples

These scrumptious and bright lemon bars contain simple ingredients you likely already have at home. The lemon bars look like they were made at a bakery with a buttery shortbread base and a sunny lemon topping.

Pantry Items Needed:

• Flour
• Sugar
• Butter
• Eggs
• Lemon (you can use bottled lemon juice in a pinch)

The trick to impressing in the kitchen with lemon bars is to allow them to cool completely before cutting with a clean knife. Cut them too early, and you will likely create messy, crumbly bars that look second-rate.

Top them with icing sugar just before serving for that bakery-perfect effect. These lemon bars are easy to take to a BBQ, and they can be made a day ahead with no loss in quality.

Great Meals Don’t Need to Cost a Fortune

Baked mac & cheese requires minimal effort and cost, but it hits the BBQ scene with a dramatic effect. Use regular cheddar, but add a small amount of a stronger cheese (aged Gouda is one, but don’t get carried away for cost reasons) to elevate your dish to complex flavor with little expense.

To create a crispy topping, mix breadcrumbs with just a bit of melted butter and some dried herbs. Bake the mac & cheese until hot and bubbly in a casserole dish to allow you to take the dish directly to the table.

The final secret to bringing things to a BBQ on a budget is how you present and serve them. Instead of using disposable containers, you can present the food in your best dishes. Use fresh herbs for a garnish, both for color and flavor—even parsley from the grocery store elevates the look and can make it tastier.

Additionally, remember that timing is key—no matter the dish, even basic food gets better when it’s served at the right temperature. Focusing on timing can take common options and make it look and taste like a 50 item.

What Not to Bring (and Why)

Some items simply do not belong at a BBQ regardless of the taste or even how great the food may appear. These items create additional stress for you and the host and can take a great gathering and turn it into a logistical nightmare.

Ice Cream or Anything That Melts

Ice cream may seem like a great dessert option for a BBQ, but it is one of the worst options you can bring. Even with a cooler, it begins melting right away, especially on hot summer days, creating a soupy mess that no one wants to eat.

Chocolate-covered or infused desserts do not fare much better. Minutes in direct sunlight and they quickly become sticky, and appealing is out the window.

Go ahead and bring desserts that handle heat well:

• Cookies or brownies
• Fruit pies or cobblers
• Cupcakes that have buttercream, not whipped, frosting

If you are going to bring frozen items, bring them as close as possible to dessert time, or find out if there is space in the freezer in advance. But really, do yourself a favor—drop the stress.

Dishes That Need a Lot of Fridge Space or Oven Reheat

If you are talking about bulky casserole-type dishes that need refrigeration or reheating, that can create even bigger headaches. Most BBQ hosts don’t have fridge space to spare, and on top of that they most likely have drinks, meats, and their own dish(es) to accommodate in the limited space. Larger dishes that need the oven pose similar challenges. The oven could be in use, and the host simply might not want to heat the house up when friends are over in the summer.

Alternatives to bring are:

• Appetizers served at room temperature
• Foods that are great served at room temperature
• Food that requires very little refrigeration

Cold pasta salads with vinaigrette (not mayonnaise) dressings are great because they do not spoil easily and do not take up space in the fridge.

Fragile Glass Containers

Glass containers are a danger, especially at outdoor gatherings. Glass breaks easily when dropped on a patio or deck, and even though the shards are small, they can be dangerous when people are barefoot or kids are playing.

Thin disposable plastic containers are not much better, as they can crack or spill, especially if stacked in a cooler or bumped around during transport.

Food can be brought in a few different ways:

• Sturdy plastic containers that have a good, sturdy snap on lid
• Metal serving dishes
• Silicone collapsible food containers that take up less space

One clever way to safely use glass and not be worried about it breaking is to transfer the food into the host’s serving dishes when you arrive to the BBQ, or bring your own serving container as a plan b.

Transport, Packing & Presentation

The way you successfully pack the food to take to the BBQ and the way you present it at the BBQ can make all the difference in how much enjoyment everyone gets from the BBQ meal. The key to successful packing is to avoid spills and to optimize safe temperatures.

Use Shallow Containers to Stack and Serve

Shallow containers with secure lids are great for packing BBQ items. They are easy to stack in a cooler, and it prevents sauces from getting pooled in one corner while being transported.

Best containers for transporting food to a barbeque:

• Rectangular plastic containers (2-3 inch deep).
• Disposable foil trays (with cardboard lids).
• Glass containers with snap-on lids.

If possible, pre-portion items to make serving easier! For salads and side dishes, bring containers with lids that can double as serving dishes, which limits what you are carrying.

Consider bringing a couple empty containers; they’re useful if you need to separate leftovers or respond to events.

Keep Hot and Cold Items Separate

Temperature control is very important to ensure food safety for a barbeque. It is best to pack hot foods and cold foods separately to keep food at proper temperature during transportation.

Cold items storage:

• Invest in a quality cooler and keep it packed with ice.
• Pack items in reverse order of items you will use (first items should be packed on top).
• Keep cooler in the shade and minimally open the cooler.

For hot items, wrap your hot dishes in several layers of foil and then in nice, thick towels. (Specialized insulated carriers do work well if you are fortunate enough to have them.)

Be sure to pack raw meats separately from other foods. Use leak-proof containers and keep raw meats at the bottom of the cooler.

Bring a food thermometer—make sure hot foods are above 60°C and cold foods are below 4°C.

Bring Your Own Serving Utensils and Label Your Dish

Make sure you pack serving utensils for your dish. By bringing your own utensils, you reduce the risk of food contamination and ensure that people do not need to scramble around to find something to serve with.

Essential Serving Utensils:

• Tongs for meats and large food offerings.
• Large spoons for items that have sauce.
• Pie server for casseroles and baked items.

Clearly label your dish, especially if it includes potentially common allergens: nuts, dairy, or gluten. Small note cards propped up against the dish will work nicely.

It is also a good idea to take extra serving utensils for the host. Many BBQs come up short on grill utensils, spatulas, and tongs; your act of kindness will be appreciated.

If your dish needs to be presented in a special way, bring along what you require to accomplish that—serving platters, garnish items, or sauce bottles will elevate your contribution.

Building Your Combo: Plug and Play Menu Ideas

Use these plug and play menus for your next BBQ. Each of these combos can be plugged together to help make a balanced meal that will make your guests happy and not overwhelm anyone.

Main: Pulled Pork Sliders

When it comes to pulled pork sliders, you are guaranteed a good experience, and it is something that is easy to prepare ahead of time. Start with a pork shoulder/butt cut of meat—it becomes tender after slowly cooking it.

Simply season your meat with a dry rub of brown sugar/paprika/salt/pepper. Cook the meat in a smoker at 110 degrees Celsius for approx. 1.5 hours per kilogram, or in a slow cooker on low for 8-10 hours.

Once you reach an internal cooking temperature of 90 degrees Celsius, your meat will pull apart easily with a couple of forks. Combine with your go-to BBQ sauce, but keep it to a minimum—you want to taste the meat, not just sauce. Serve on mini buns with the option of coleslaw on top or on the side. Pre-bundle sliders prior to guest arrival to ease serving and deter long lines.

On the side: Corn Salad and Garlic Bread

Fresh Corn Salad:

• 4 grilled cobs of corn, kernels removed
• 21​ red onion, minced
• 1 red bell pepper, diced
• 1 jalapeño, seeded and minced (optional)
• 41​ cup of fresh cilantro

Grill corn until lightly charred then de-kernel the corn. Mix all ingredients in a bowl, then season to taste with salt and pepper.

For garlic bread, take a baguette, and slice it open down the middle. Combine softened butter with crushed garlic and chopped parsley, then spread generously on each half of the baguette. Wrap it in foil and throw it on the grill until golden brown, around 5-7 minutes depending on your heat and if you leave the lid closed.

These sides have bright, fresh flavors that cut through the richness of the pulled pork, making a perfect pairing.

Drink: Iced Tea with Lemon and Mint

Honestly, it is quite refreshing and significantly more desirable to a crowd to make your own iced tea than to crack open some cans from the store. Brew 8-10 regular tea bags in 1 liter (or quart) of hot water for approximately five minutes. Remove tea bags and store in the refrigerator until nice and cold—could range from the next day to thirty minutes.

While the tea is still warm, add 41​ cup of sugar to tea, and then add 1 liter of cold water.

Before serving, add fresh-squeezed lemon juice and mint. Set up a drink station for guests to help themselves with a large drink dispenser, ice, along with a bowl of lemon wedges and mint.

If you’d like, for the adult guests, keep a bottle of bourbon nearby—a splash can transform your iced tea into a refreshing iced tea with bourbon.

The great thing is you can store and keep extra in the fridge for three days, and the flavor will even develop even more after a night in the fridge.

Dessert: No Bake Cheesecake

No bake cheesecake is a hot summer BBQ item, as you will not have to heat your kitchen to bake it. Start with a simple graham cracker crust, which you press into a springform pan. For the filling, beat 500g of cream cheese until smooth, then add 1 cup of icing sugar, and 1 tsp of vanilla. In a separate bowl, whip 1 cup of heavy cream until it forms stiff peaks (you want it fluffy), then fold in to the filling.

Spread the filling on top of the crust, and refrigerate for at least 4 hours, or overnight. Before serving, top with fresh berries (strawberries, blueberries, and raspberries also work), or an easily made fruit compote, for the color and the freshness.

I really like to make individual portions, in mason jars, if serving larger quantities to make it easier for guests. You can prepare jars the day before and just keep them cold until dessert.

Final Thoughts: The Fundamental Reason to Bring Something

Bringing something to a BBQ is much more than simply adding to the table of food at the event; it is being part of a shared experience that creates a memorable moment in their lives and builds community.

It Is Not About Impressing—It Is About Contributing

When you bring something to a BBQ, just keep in mind that you aren’t on a cooking reality show. Your intention is to add to the enjoyment of the BBQ experience, not to award culinary superiority over one another.

Most hosts appreciate just the thought to bring something at all, not whether the cookies they brought came from the store or they made them themselves. It demonstrates that you value the host’s hospitality and want to contribute to the meal.

Every little bit contributes to lessening the load and work of the host. They have put in the effort to plan and host a BBQ for everyone, and there will always be setup time to prepare and run out to the backyard and the grill, as well as set up some games or entertainment for everyone. When guests bring food and drinks to share, the event becomes more about community versus just the hosts paying for the beer, cooking, and nobody is really contributing to the work.

Lastly, the best memories of BBQs don’t come from the best dishes. Maybe the slightly burnt garlic bread was acceptable or the salad was a bit warm? Again, no one really remembers the food, only that they laughed together, connected, or met someone new during that BBQ.

Bring Something You Would Eat

A clever strategy to think about when contributing food and drink to BBQs is to simply bring something you would actually eat too. That way you know at least one person is going to enjoy what you made and contributed to the BBQ!

Think about your favorite foods that you can share easily without much preparation. Is your potato salad exceptional? Is there a dip your family requests at every gathering? Our favorite dishes often become someone’s favorite dish—mostly because you make it with confidence. This method is convenient if you have allergies or dietary restrictions. By bringing a dish that complies with your restrictions you are sure to have something safe to eat while also introducing others to some great alternatives they might not have tried.

You will also feel better about your contribution to the BBQ. When you feel confident and excited about bringing what you are sharing, you will naturally influence other people to try it, which will generate some good vibes around the food table.

Think Easy, Tasty, and Good Vibes

The best BBQ contributions contribute to the relaxed vibe of the event without stressing anybody out.

BBQ-Friendly Properties

• Able to be transported
• Prep time required once you arrive is minimal
• Able to sit out safely for a few hours
• Tastes good at room temp

Be sure to also consider the interactive factor of your contribution. Foods that spark interaction—like a build-your-own taco bar or an interesting drink for conversation—help create a social atmosphere.

Understanding that BBQs are about creating a relaxed vibe for patrons to connect is important. Your dish should contribute to that vibe, minus any instance of special order considerations or prep that might disrupt the flow of the event.

Frequently Asked Questions

BBQ events may raise questions of etiquette or the best options for contributions, or any other BBQ-related questions. Answering a number of commonly asked questions may help you to be the best BBQ guest on the scene.

What are good sides to bring to a barbecue?

You can never go wrong with traditional side items such as potato salad or coleslaw, or perhaps pasta salad, at a BBQ. Because they complement grilled meats very well and, of course, can double as prep time.

If you prefer to go with a fresh veggie platter and dip, you can be even lighter without becoming a burden. You could bring a green salad or similar item that is currently in season—nothing fancy but a refreshing addition to the meal.

Things like baked beans, corn on the cob, or even grilled veggies are very appropriate and complement the usual BBQ items well while adding choice to the mix.

How does one graciously accept an invitation to a BBQ with an explicit request not to bring anything?

If specifically requested not to bring something, don’t make it an ordeal. Instead, you could bring a warm maple syrup or a local craft beer as a small host gift.

Offering to follow up with a thank-you letter after the event would be appreciated, signifying your appreciation for their hospitality. Remember too that sometimes helping with the clean-up is even better than bringing another dish.

You could also offer to help with serving or grilling during the event if you really want to pitch in, but don’t want to bring anything. Many hosts appreciate this more than an additional food.

What are impressive, but not overly time-consuming, items to take to a BBQ?

Brisket smoked or cedar plank salmon will elevate any BBQ experience. These will require some effort in terms of time, but the end result will astound your guests.

A homemade BBQ sauce or unique marinated item will exemplify good culinary judgment. I suggest if you want to get fancy, make a signature spice rub you can apply to your selected meat.

If you want to finish the meal with a nice dessert, you could do something special with grilled fruit—for example, grilled peaches with maple drizzle, or pineapple with cinnamon—the end of the meal will be as fancy as the start.

What are easy, fast, and simple items to take to a BBQ?

Any quality chip with dip you purchase will meet this requirement and not be burdensome. You might also consider stopping at a decent bakery for dessert. Guests will appreciate this service.

A deli pre-made salad can also be purchased and all you need to do is transfer the salad to your own serving bowl (always preferred).

There are also frozen appetizers that can be prepared before you arrive, cooked to a desired temp that offer a hot option with no prep.

Conversely, beverages are always appreciated; tonic water or a special cocktail mixed in a pitcher are also appreciable, all with low prep time.

What can I correctly take to a BBQ regarding meat dishes?

Burgers and hot dogs will please most guests, if you stay traditional. If you wanted to step it up a bit, I would maybe take chicken skewers in marinade, or sausages from a good local butcher.

Whatever protein you choose, ribs are always a hit—beef or pork—you can season them yourself, wrap them in foil to transport them, and they are easy to cook on the barbecue.

Some fresh seafood, shrimp skewers or fish fillets would provide a little variety. Don’t forget to transport your seafood in a cooler.

What should I think about bringing from a potluck BBQ?

Make sure to communicate with your host about what to bring (guests may duplicate and cause timed food problems). What your host wants is to verify a dish order, variety, and a healthy meal.

Try to contribute something flexible that travels well and requires zero prep and no re-heat. Cold salads, dessert, and cold appetizers work well; think addition.

If hot, think about how they will get hot. Some hosts simply don’t have the space in their oven, grill, or whatever other heat source to heat your food.