Labor Day weekend is almost here, and what better way to celebrate than with a Labor Day BBQ full of fresh, flavorful dishes? From grilled mahi mahi topped with summer squash salsa to cheesy potato salad with a twist, these recipes bring the perfect mix of comfort and creativity to your holiday table. 

Whether you’re hosting family, gathering with friends, or keeping things cozy in the backyard, these Labor Day BBQ recipes will balance bright seasonal produce with the indulgent classics everyone craves. So fire up the grill, set the table, and get ready to make your Labor Day BBQ one to remember. 

Labor Day BBQ Recipes: Main Dishes

Grilled Mahi Mahi with Summer Squash Salsa

Light, bright, and packed with seasonal flavor, this mahi mahi dish is a beautiful centerpiece for your BBQ spread. The zesty summer squash salsa balances the smoky, spiced fish for a meal that feels both fresh and satisfying. 

What You’ll Need: 

• (1) yellow zucchini or yellow squash
• Kosher salt
• (2) tomatoes, diced 
• (½) red onion, finely chopped 
• (½) jalapeño pepper, minced (remove seeds for less heat)
• Lime juice 
• (⅔) cup fresh cilantro, chopped 
• (1 ½) tsp ground cumin
• (1 ½) tsp ground coriander
• (8) skinless mahi mahi or striped bass fillets (about 6 oz each)
• Extra-virgin olive oil, for brushing 
• Freshly ground black pepper 

How To Prepare: 

1. Slice zucchini into thin half-moons, sprinkle with ½ tsp salt, and let drain in a colander for 15 minutes. 
2. In a bowl, mix zucchini, tomatoes, red onion, jalapeño, lime juice, and half of the cilantro. Set aside for 1 hour to let the flavors meld. 
3. Preheat your grill to medium-high. Combine cumin and coriander in a small bowl. Brush the fish with olive oil, rub with the spice mix, and season generously with salt and pepper. 
4. Grill fish for 4 minutes until well-marked, then flip and cook 2-4 more minutes until firm and opaque. 
5. Stir remaining cilantro into the salsa, season to taste, and spoon over the fish. Serve immediately. 

Source: Food Network

Sweet & Sour Glazed Jerk Sausage

Smoky sausage gets a bold upgrade with a sticky-sweet, tangy glaze, and a touch of heat. It’s an easy, crowd-pleasing dish that’s just as perfect for grilling season as it is for game day, making it essential to your Labor Day BBQ spread.

What You’ll Need: 

• (2) packages Zatarain’s Caribbean Style Jerk Chicken Smoked Sausage 
• (1) tbsp olive oil
• (1) medium shallot, minced
• (1) clove garlic, minced
• (1) cup apricot preserves
• (3) tbsp red wine vinegar
• (1) tbsp soy sauce
• (2) tbsp chopped fresh cilantro
• (1) small habanero pepper (seeds removed), minced
• (1/4 – 1/3) cup water, as needed

How To Prepare: 

1. Heat olive oil in a small saucepan over medium heat.
2. Add shallot and garlic; cook 2-3 minutes, until softened and just starting to brown.
3. Stir in apricot preserves, red wine vinegar, and soy sauce. Simmer for 2-minutes, then remove from heat.
4. Stir in cilantro and habanero. The glaze will thicken as it cools. Add about 1/4 cup water, 1 tbsp at a time, until thin enough to brush or use as a dip.
5. Reserve half of the glaze for serving.
6. Preheat grill to medium-high and lightly oil the grates.
7. Using a sharp knife, cut crosswise slits into the sausage about 1/2-inch apart, being careful not to slice all the way through (Hasselback-style).
8. Brush sausage lightly with some of the glaze.
9. Grill sausage 12-15 minutes, turning and brushing with glaze frequently, until golden brown, lightly charred, and heated through.
10. Slice into bite-sized portions and serve with reserved glaze for dipping.

Source: TK Test Kitchen

Pool Dad Po’Boy

Perfect for sunny days and easy gatherings, this sandwich packs smoky, zesty flavor with a refreshing crunch in every bite. It’s laid-back, crave-worthy, and made to be enjoyed outdoors, making it the perfect staple to your Labor Day BBQ spread.

What You’ll Need: 

• (1) package of Zatarain’s Andouille Smoked Sausage
• (4) 6-inch French bread sandwich rolls of hoagie-style roles
• (2) heaping cups of shredded iceberg lettuce
• (1) tbsp mayonnaise
• (1) tsp Zatarain’s Creole Mustard or French’s Spicy Brown Mustard
• Fresh lemon juice
• Kosher salt
• McCormick Black Peppercorn Grinder
• (1/2) cup tomatoes, sliced
• (1/2) cup dill pickles
• Hot sauce, to finish (optional – but encouraged!)

How To Prepare: 

1. Cut smoked sausage into 4 equal pieces.
2. Using a sharp knife, make shallow, diagonal cuts (about 1/2 inch apart and 1/2 inch deep) along each sausage to help them fan out and crisp.
3. Preheat the grill to medium heat and lightly oil the grates.
4. Place sausages cut-side down and grill 3-4 minutes per side, until browned and the cheese inside is bubbling. For air fryer, cook at 375 degrees F. for 6-8 minutes, until edges curl and brown.
5. Split rolls and lightly toast in a skillet, toaster oven, or on the grill, cut-side down, until warm and golden.
6. In a bowl, toss shredded lettuce with mayo, mustard, lemon juice, a pinch of salt, and a few grinds of black pepper.
7. Layer toasted rolls with dressed lettuce.
8. Add a grilled sausage on top.
9. Finish with sliced tomatoes, dill pickles, and a few dashes of hot sauce if desired.
10. Serve warm and poolside, with a cold beverage in hand!

Source: Joy The Baker

Labor Day BBQ Recipes: Side Dishes

Brisket Stuffed Honey Muffins

Sweet honey cornbread meets smoky brisket and a kick of jalapeño in these irresistible muffins. They’re the perfect mix of comfort food and party-ready flavor.

What You’ll Need:

• (1) cup yellow cornmeal
• (1) cup all-purpose flower
• (1/2) cup light brown sugar, packed
• (1) tbsp baking powder
• (1/4) tsp salt
• (1/2) cup buttermilk
• (1/2) cup full-fat sour cream
• (1) large egg + (1) egg yolk, room temperature
• (1/4) cup honey
• (5 1/2) tbsp unsalted butter, melted until browned (cooled slightly)
• (2) small jalapeño peppers, seeded and minced
• Chopped brisket

How To Prepare:

1. Preheat the oven to 400 degrees F. Line 12 regular muffin cups with non-stick liners; set aside.
2. In a large bowl, combine the cornmeal, flour, brown sugar, baking powder, and salt.
3. Make a well in the center of the dry ingredients.
4. Add in the buttermilk, sour cream, egg, egg yolk, and honey.
5. Use a fork to lightly mix these ingredients together, then use a rubber spatula to fold the wet ingredients into the dry ones, stirring just until incorporated (do not over mix).
6. Fold in the browned butter and jalapeños, and stir until just combined.
7. Divide batter equally among prepared muffin cups.
8. Add about 1 tbsp chopped brisket to the top of the batter, and then push the brisket into the batter with a spoon. Top with a slice of jalapeño.
9. Bake for 15 minutes, or until a cake tester inserted into the center of a muffin comes out clean.
10. Place the pan on a cooling rack and cool for 10-minutes. Serve warm, with extra honey, and butter.

Source: Robbie Shoults, Bear Creek Smokehouse

Prosciutto Melon Skewers

This side dish is the ultimate no-cook summer staple, perfect for your Labor Day BBQ spread. Sweet, salty, creamy, and fresh, with just five (5) simple ingredients and ready in minutes.

What You’ll Need: 

• (1/2) medium Cantaloupe, peeled, seeded and cut into (1-inch) cubes
• (4) oz thinly sliced prosciutto, torn into 20 pieces
• (20) fresh basil leaves
• (8) oz fresh mozzarella (ciliegine sized), drained
• Balsamic glaze, for drizzling

How To Prepare: 

1. Thread a cantaloupe cube, a piece of prosciutto, basil leaf, and mozzarella ball onto each skewer.
2. Arrange on a serving plate and drizzle with balsamic glaze just before serving.
3. Serve and enjoy!

Source: Fresh Apron

German-Style Potato Salad

Smoky grilled sausage, tender golden potatoes, and a tangy mustard vinaigrette come together in this hearty, flavor-packed side that’s perfect for summer gatherings.

What You’ll Need: 

• (7) oz Zatarain’s Andouille Smoked Sausage
• (2) lbs small golden potatoes
• (1/2) cup celery, diced (reserve tender leaves for garnish)
• (1/2) cup green onion, sliced
• (1) tbsp whole-grain mustard
• (6) tbsp cider vinegar
• (1/4) cup extra-virgin olive oil
• (1) tsp kosher salt
• (2) tbsp fresh parsley, chopped
• Ground black pepper

How To Prepare:

1. Place potatoes in a large pot, cover with cold water, and add a generous pinch of salt.
2. Bring to a boil over medium-high heat, then reduce to a simmer. Cook 10-15 minutes, until a sharp knife slides easily through the center.
3. Drain and let cool slightly. Cut into 1/2-inch chunks and transfer to a large bowl. Stir in celery and green onion; set aside.
4. Preheat grill to medium-high and oil the grates. Grill sausage 12-15 minutes, turning occasionally, until lightly charred and heated through.
5. Rest sausage 5 minutes, then slice into half-moons.
6. In a small bowl, whisk mustard, cider vinegar, olive oil,, and 1 tsp salt.
7. Pour dressing over potatoes and toss to coat.
8. Gently fold in sausage, parsley, and reserved celery leaves.
9. Season with salt and black pepper to taste. Serve at room temperature.

Source: TK Test Kitchen

Labor Day BBQ Recipes: Sweet Treats

S’Mores Pudding Pie

A gooey, nostalgic finish without the campfire, this pie layers chocolate pudding with toasted marshmallows for the ultimate Labor Day BBQ treat. 

What You’ll Need: 

Graham Cracker Crust

• (1 ½) cups graham cracker crumbs (about 10 crackers)
• (7) tbsp unsalted butter, melted
• (2) tbsp light brown sugar 

Chocolate Pudding 

• (2) cups whole milk
• (1) cup heavy cream
• (½) cup sugar 
• (¼) cup unsweetened cocoa powder
• Pinch of salt
• (¼) cup cornstarch
• (4) oz bittersweet chocolate, finely chopped
• (1 ½) tsp vanilla extract 
• (10) marshmallows, halved 

How To Prepare: 

1. Preheat the oven to 325 degrees F. Mix cracker crumbs, butter, and sugar until sandy. Press into a 9-inch pie plate. Bake for 15 minutes, then cool. 
2. In a saucepan, whisk milk, cream, sugar, cocoa, salt, and cornstarch. Cook over medium heat, whisking, until thickened. Stir in chocolate and vanilla. 
3. Pour pudding into cooled crust. Chill until set, at least 2 hours. 
4. Top with marshmallows. Torch or broil briefly until toasted and gooey. Serve immediately. 

Source: Food Network

Fresh Peach Cake

Sweet peaches and warm cinnamon sugar come together in this rustic cake, perfect served warm or at room temperature. 

What You’ll Need: 

• (1) stick unsalted butter, at room temperature
• (1 ½) cups sugar, divided 
• (2) large eggs
• (1) cup sour cream
• (1) tsp vanilla extract
• (2) cups all-purpose flour
• (1) tsp baking soda 
• (1) tsp baking powder
• (½) tsp kosher salt
• (1) tsp ground cinnamon 
• (3) ripe peaches, peeled, pitted, and sliced 
• (½) cup chopped pecans

How To Prepare: 

1. Preheat the oven to 350 degrees F. Grease a 9-inch square pan. 
2. Beat butter with 1 cup sugar until fluffy. Add eggs one at a time, then mix in sour cream and vanilla. 
3. In another bowl, whisk flour, baking soda, baking powder, and salt. Add to the wet mixture just until combined. 
4. Mix remaining ½ cup sugar with cinnamon. Spread half the batter in the pan, top with half the peaches, then ⅔ of the cinnamon sugar. 
5. Spread remaining batter, arrange peaches on top, and sprinkle with remaining cinnamon sugar and pecans. 
6. Bake for 45-55 minutes until the toothpick comes out clean. Serve!

Source: Food Network

With a mix of smoky, sweet, and savory dishes, your Labor Day BBQ is sure to leave everyone full and happy. Want to keep the inspiration going? Don’t miss our roundup of 6 Healthy Twists on Your Favorite BBQ Dishes to bring even more fresh flavors to your end-of-summer celebrations!