Grill Smarter, Not Harder: Easy Recipes for Your Labor Day Weekend

Crowd-pleasing recipes that take less than 30 minutes to cook.

By
Mimi Young
Mimi Young
Mimi Young
Editor
Mimi Young is an editor and pastry chef. She has also curated and written numerous recipe roundups for Serious Eats.
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Published August 24, 2025
Skewers of spicy cumin lamb (yang rou chuan) on an oval platter.

Serious Eats / Julia Hartbeck

Growing up, family barbecues were maximalist affairs, packed with time-consuming dishes and meat-heavy offerings. These days, I’m all about quick, easy recipes that deliver big flavor with minimal prep and stress. And let's be real—who wants to waddle out of a Labor Day cookout feeling stuffed and drowsy? These Labor Day grilling recipes are designed to satisfy everyone at the cookout while easing the burden of cooking and prep. Many, including our speedy grilled oysters, halibut, and tuna steak, come together in under 30 minutes. We've even given backyard barbecue staples, such as corn on the cob and hot dogs, flavorful upgrades that are sure to impress. So fire up the grill and relax—you've got this, no sweat.

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  • Grilled Oysters

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    Serious Eats / J. Kenji López-Alt

    Grilled oysters are the ideal beginner's oyster dish for serving a crowd. They cook in practically no time and retain all the distinct brininess of a freshly shucked bivalve—without actually being raw—making them perfect for the oyster-averse. We recommend lining a rimmed baking sheet with crinkled foil to keep the shells stable and prevent spills. Top each oyster with a few teaspoons of compound butter, such as garlic-parsley, kimchi, or Parmesan-basil, and grill for about two minutes, until the juices are bubbling.

  • Grilled Corn Ribs

    Bright colorful photo of grilled corn, topped with sauce, cheese cilantro and limes.

    Serious Eats / Morgan Hunt Glaze

    While the novelty and obvious visual appeal of corn ribs are undeniable, we weren’t completely convinced they were worth making at home until our colleague Julia Levy developed a recipe that's both absolutely delicious and surprisingly doable. To cut through the dense cob, you'll need a stable cutting surface, a kitchen towel, and a very sharp, hefty chef's knife or cleaver. Once you've split each halved cob into ribs, all that's left is to coat them in seasoned butter, grill them, and drizzle on a creamy cotija cheese sauce. Prepare for the oohs and aahs when you bring out a platter of these inviting grilled corn ribs.

  • Grilled Eggplant With Yogurt Sauce

    Grilled eggplant slices topped with a creamy white sauce served in a bowl on a wooden table beside a red cloth napkin

    Serious Eats / Lorena Masso

    Grilled eggplant can be disappointingly leathery, spongy, or greasy—you just can't grill it the same way you would zucchini, onions, or bell peppers. But that doesn't mean you can't achieve creamy, silky, tender slices—all you need is a little extra care. We found that cutting eggplant into 1/2-inch-thick slices and lightly brushing the surface with oil ensures perfectly tender slices with structural integrity. Here, we infuse the oil with garlic and chile, then drizzle some over a tangy yogurt sauce and finish the dish with the repurposed fried garlic and chile from the oil. 

  • Grilled Cabbage With Spicy Thai Dressing

    Grilled cabbage wedges drizzled with sauce inside of a blue platter. On the lefthand side of the image are a small bowl with a metal spoon holding additional sauce, and in the top left corner is a blue plate holding silverware.

    Serious Eats / Eric Kleinberg

    When exposed to high heat, cabbage becomes sweet and nutty. The best way to prepare it for the grill is to cut it into wedges with the root end intact, so the leaves stay together as it cooks. This setup also allows smoke to penetrate the still-crunchy inner layers while the exterior develops a beautiful char. Pair it with a Thai-inspired sauce made with dried chiles, lime juice, garlic, sugar, and loads of fresh herbs for a sweet, tangy side.

    Continue to 5 of 12 below

  • The Best Grilled Hot Dogs

    Overhead view of two hotdogs on a plate

    Serious Eats / Julia Hartbeck

    The secret to juicy, lightly charred hot dogs that don't split on the grill is all in the prep. No, it doesn't involve just tossing them over the flames. Instead, we recommend poaching the franks first, then finishing them on a hot grill. This keeps them moist and juicy while getting just the right amount of char.

  • Grilled Broccolini With XO Sauce

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    Serious Eats / Vicky Wasik

    Grilling broccolini hard and fast over direct heat is the key to keeping them green and crisp. An oiled wire rack set over a chimney starter creates the ideal setup for achieving just the right amount of char while preserving the vegetable's integrity. A spoonful of deeply savory XO sauce for an umami-rich punch that pairs beautifully with the smokiness of the grilled broccolini.

  • Grilled Asparagus With Green Goddess Dressing Recipe

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    Serious Eats / Vicky Wasik

    Like broccolini, asparagus is a green vegetable that’s often overcooked on the grill, turning limp and mushy. The charcoal chimney method cooks and chars it quickly, preserving its snap and fresh flavor. Here, grilled asparagus is served with a creamy, herbaceous green goddess dressing—perfect for dipping.

  • 5-Minute Grilled Chicken Cutlets With Rosemary, Garlic, and Lemon

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    Serious Eats / J. Kenji López-Alt

    Chicken breast is an unforgiving cut that can dry out in the blink of an eye on the grill. Splitting it into thinner cutlets lets you skip the long marinade, and the chicken develops a smoky char after just a few minutes of cooking over super-high heat.

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  • Spicy Cumin Lamb Skewers (Yang Rou Chuan)

    Skewers of spicy cumin lamb (yang rou chuan) on an oval platter.

    Serious Eats / Julia Hartbeck

    Every cookout needs at least one kind of meat on a stick. What's not to love? It's portable, flavorful, quick-cooking, and incredibly easy to prep. This recipe for spicy lamb skewers hits all the right notes. Lamb shoulder offers the ideal balance of fat and meat, while coarse, hand-ground spices create a paste that clings well to the meat. The skewers cook in about four minutes—just enough time to crack open a round of beers.

  • Simple Grilled Halibut

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    Serious Eats / Joshua Bousel

    Firm, meaty fish like halibut are ideal for grilling: They hold up to the intensity of live fire without falling apart when flipped. Halibut's large size also makes it easy to portion into thick fillets, perfect for direct heat cooking. To prevent sticking, be sure your grill grate is clean and well-oiled, and coat the seasoned fillets with a touch of extra oil before placing them over the flames.

  • Grilled Tuna Steaks

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    Serious Eats / Vicky Wasik

    Tuna is another excellent, hearty fish for the grill. What we love about this preparation is that it takes just a minute or two per side to achieve a proper sear. Thick slabs of tuna make it easy to keep the center rare. Lightly coat the fish with oil, then season with salt just before grilling. 

  • Grilled Shrimp With Garlic and Lemon

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    Serious Eats / J. Kenji López-Alt

    Unlike steak or burgers, shrimp can be tricky to brown properly on the grill without overcooking. The solution? Brine them in a mixture of baking soda, salt, and sugar, then let them rest uncovered in the refrigerator. Once brined, the shrimp take just five minutes to cook—easy peasy.

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