Labor Day is the perfect opportunity to fire up the grill and savor the last flavors of summer. As the unofficial end of the season, it’s a time to gather with friends and family, enjoying the warm weather and delicious food before autumn arrives. From juicy burgers to vibrant fruity desserts and everything in between, these Labor Day grilling recipes will make your cookout a memorable send-off to summer!
For the Grill:
Grilled Cheese Hot Dogs
Cook Time: 20 min
Ingredients:
- Hot dogs
- Buns
- Shredded cheese (cheddar, Monterey jack)
- Pickled jalapeños
- Seasoning
Instructions:
- Preheat a flat top grill, griddle, or pan. Add your seasoning of choice to the shredded cheese. (We used chili powder.)
- Cook your hotdogs until lightly charred.
- While the hot dogs are cooking, split open your bun. Add a layer of cheese, then pickled jalapenos. Add the hot dog, then one more layer of cheese.
- Quickly place the hot dog, cheese side down, on the pan.
- Cook for a few minutes, or until cheese gets crispy. Remove and serve!
Low-Country Boil
Cook time: 35 min
Ingredients:
- 2 ½ lbs peeled shrimp
- 5 ears of corn, cut in half
- 2 lbs of small new potatoes, whole
- 1 lb of andouille smoked sausage
- 1 sweet onion
- 8 qt of water
- 1 cup of Old Bay seasoning
- 1 lemon, sliced
- 5-6 garlic cloves
- ½ cup melted butter
Instructions:
- Fill a large stockpot with 4-6 quarts of water and place on the stove over high heat. Pour in the Old Bay Seasoning, lemon slices, and garlic cloves and bring the water to a boil. Once boiling, add the corn. Boil for 5 minutes, then add the sausage, onions, and potatoes. Boil for 20-25 minutes, or until the potatoes are tender.
- Turn the stove off, then add the shrimp to the pot. Stir and cook the shrimp until they turn opaque, about 3 minutes. Drain the water from the pot, then pour melted butter over the top. Toss to coat the sausage, shrimp, and vegetables.
- Serve with cocktail sauce.
Steak Street Tacos
Cook time: 3 hours (including marinating time)
Ingredients:
- ⅓ cup olive oil
- 3 Tbsp soy sauce
- 3 Tbsp lime juice
- 2 Tbsp brine from pickled jalapeños
- 5 cloves garlic, grated
- 2 Tbsp brown sugar
- 1 Tbsp cumin
- 1 Tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 ½ pounds skirt steak
- White onion, minced
- Cilantro
- Corn Tortillas
Instructions:
- In a bowl, combine the olive oil, soy sauce, lime juice, jalapeños, garlic, brown sugar, cumin, chili powder, smoked paprika and oregano. Pour into a gallon sized bag, then add the skirt steak. Marinate in the fridge for at least two hours.
- Once marinated, grill the steak for 4-5 minutes on each side, or until it reaches your desired doneness. Let the steak rest for about 10 minutes, then cut into bite sized pieces.
- Put three corn tortillas in each container. Add the steak, minced white onion and cilantro. Pack with lime wedges.
Matthew McConaughey Burgers
Cook time: 30 min
Ingredients:
- 2 lbs ground beef
- 1 packet onion soup mix
- Lettuce, shredded
- Avocado, thinly sliced
- Red onion, sliced
- Texas heat pickles
- Pickled jalapeño
- American cheese
- Burger buns
Instructions:
- In a large bowl, mix the ground beef and onion soup mix until the soup mix is fully incorporated into the meat.
- Divide the meat into 4 oz patties.
- Grill to your desired doneness.
- Place the burger on the buns, add all of the toppings, and enjoy!
Sweet & Sour Pork Kebabs
Cook time: 40 min
Ingredients:
- 1 cup pineapple juice
- ⅓ cup seasoned rice wine vinegar
- ⅓ cup brown sugar
- 2 Tbsp ketchup
- 2 Tbsp soy sauce
- 1 Tbsp water
- 2 Tbsp cornstarch
- 2 bell peppers (mixed colors), cut into 1” pieces
- ½ large red onion, cut into 1 inch pieces
- 1 can pineapple chunks
- Pork tenderloin, cut into 1” chunks
Instructions:
- Preheat your oven to 375º. Put the pork, veggies, and pineapple on the skewers, alternating as you go. (if you’re using wooden skewers, soak them in water for 20 min before using.) Set aside.
- In a small saucepan, whisk together the pineapple juice, rice wine vinegar, brown sugar, ketchup, soy sauce, water, and cornstarch. Bring to a boil for one minute, then remove from heat.
- Place the skewers on a parchment lined baking sheet. Brush the skewers with the sauce, making sure to coat all sides. Bake for 10 min, then coat once more with sauce on all sides. Bake for another 10 min, or until pork reaches 150º.
- Serve with rice.
Cast Iron Pizza
Cook time: 15 minutes
Ingredients:
- Pizza dough
- Pizza sauce
- Shredded Mozzarella
- Olive oil
- Dried oregano
- Spicy honey
Instructions:
- Preheat your oven to 475º. Place your cast iron pan on the stovetop over medium high heat to preheat the pan.
- Sprinkle flour on a clean surface and stretch out your pizza dough into a circle roughly the same size as your cast iron pan. Put the dough into the cast iron and drizzle olive oil over the top and all around the edges. Brush the olive oil over the top of the crust. The dough should begin to bubble.
- Spoon a few dollops of pizza sauce on the dough and spread it around. Top with mozzarella, and put it in the oven for about 8 minutes (keep an eye on it), rotating halfway through cooking.
- Once you pull it out of the oven, quickly transfer it out of the pan. Sprinkle over dried oregano, then drizzle with spicy honey. Slice and serve!
Chicago Dog
Ingredients:
- Hot dog
- Bun
- Butter
- Poppy seeds
- Tomato
- Sweet relish
- White onion
- Dill pickle spear
- Sport peppers
- Yellow mustard
- Celery salt
Instructions:
- Melt the butter, and brush the top of your hot dog bun. Sprinkle with poppy seeds.
- Open the bun, and add your hot dog. Top with tomato slices, sweet relish, diced white onion, a dill pickle spear, and sport peppers.
- Add a drizzle of yellow mustard, and sprinkle with celery salt.
For the Table:
Summer Fruit Salad
Cook time: 10 min
Ingredients:
- 1 Tbsp lemon juice
- 1 Tbsp lime juice
- 2 tsp maple syrup
- 1 tsp grated ginger
- Pinch of salt
- 1 cup strawberries, sliced
- 2 peaches, sliced
- ½ cup cherries, halved and pitted
- ½ cup blueberries
- ½ cup raspberries
- ¼ cup fresh basil, thinly sliced
- ¼ cup fresh mint, thinly sliced
Instructions:
- Add the lemon juice, lime juice, maple syrup, ginger, and salt to a large bowl. Whisk until well combined.
- Add all of the fruit and herbs, then toss until completely coated in the dressing.
Honey Glazed Brussel Sprouts
Cook time: 35 min
Ingredients:
- 1½ lb brussels sprouts, trimmed and halved
- ¼ cup extra-virgin olive oil
- ½ tsp kosher salt, plus more
- Freshly ground black pepper
- ¼ cup honey
- ⅓ cup sherry vinegar or red wine vinegar
- ¾ tsp crushed red pepper flakes (optional)
- 3 Tbsp unsalted butter
- 3 scallions, thinly sliced on a diagonal
- 1 tsp finely grated lemon zest
Instructions:
- Place a rimmed baking sheet on bottom rack of oven; preheat to 450°. Toss brussels sprouts and oil in a large bowl; season with salt and black pepper.
- Carefully remove baking sheet from oven. Using tongs, arrange brussels cut side down on baking sheet. Roast brussels on bottom rack until softened and deeply browned, 20–25 minutes.
- Meanwhile, bring honey to a simmer in a small saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring often, until honey is a deep amber color but not burnt (it will be foamy, that’s okay), 3–4 minutes.
- Remove from heat and add vinegar and red pepper flakes, if using, and whisk until sauce is smooth (it will bubble up quite aggressively when you add the vinegar before settling). Return saucepan to medium heat, add butter and ½ tsp. salt, and cook, whisking constantly, until glaze is glossy, bubbling, and slightly thickened, 3–4 minutes.
- Transfer brussels sprouts to a large bowl. Add glaze and scallions and toss to combine. Transfer to a platter and top with lemon zest.
Smashed Cauliflower
Cook Time: 40 min
Ingredients:
- Cauliflower
- Olive Oil
- Grated Parmesan
Instructions:
- Preheat your oven to 425º and put a pot of salted water over high heat.
- Cut your cauliflower into florets, and when the water is boiling, add them to the pot. Boil 5-10 minutes, or until soft—you can test them with a fork.
- Drain the water, and place the florets on an oiled baking sheet. Sprinkle them with salt and drizzle with more olive oil. Smash the florets flat using the bottom of a glass, then sprinkle with parmesan.
- Bake for 25-35 minutes or until brown and crispy.
Simple Kale Salad
Cook time: 10 minutes
Ingredients:
- Kale
- Olive oil
- 2-3 lemons
- Grated parmesan
- Salt
- Pepper
- 2 garlic cloves, minced
- Panko breadcrumbs
Instructions:
- Add olive oil, juice of 2 lemons, salt, pepper, and minced garlic to a large bowl. Whisk until well combined, then taste and add more lemon or seasonings as needed.
- Tear the kale leaves into bite sized pieces and add to the bowl.
- Using your hands, toss and massage the kale in the dressing until it’s soft, about 4-5 minutes.
- Add panko breadcrumbs and a drizzle of olive oil to a pan over medium heat. Stir occasionally until the breadcrumbs are evenly toasted. Add the breadcrumbs to the salad bowl.
- Sprinkle grated parmesan over the salad. Toss, distributing the cheese and breadcrumbs throughout.
- Serve and enjoy!
Grilled Corn Salad
Ingredients:
- 4 ears of corn
- 2 tbsp chives, minced
- 1 cup cherry tomatoes, halved
- ½ cup crumbled feta
- Juice of 1 lime
- 1 tbsp olive oil
- Salt & pepper
Instructions:
- Grill your corn until charred, and let it cool. Once the cobs are cool, slice the kernels off and place them in a medium bowl. Add the chives, tomatoes, and feta. Add salt and pepper to taste.
- In a small bowl, mix the lime juice and olive oil to make a dressing. Pour it over the corn mixture, then stir until combined.
- Mix it up by using fresh basil instead of chives, or by adding avocado chunks.
For Dessert:
Frozen Lemonade Pie
Cook time: 4 hours 30 min
Ingredients:
- 2 cups graham cracker crumbs
- ½ cup melted butter,
- ⅓ cup packed dark brown sugar
- 1 (8 oz) pkg softened cream cheese
- 1 (14 oz) can sweetened condensed milk
- 12 oz Milo’s lemonade
- Zest from 2 lemons
- ¼ tsp salt
- 1 ½ cups heavy whipping cream, divided
- 2 Tbsp powdered sugar
Instructions:
- Stir together graham cracker crumbs, melted butter, and brown sugar in a medium bowl. Press mixture into bottom and up sides of a pie plate. Freeze until firm, about 15 minutes.
- Mix the cream cheese in a large bowl with an electric mixer on medium speed until light and fluffy, about 1 minute. Add condensed milk, and mix on medium speed until smooth, about 1 minute. Add lemonade, lemon zest, and salt. Mix on low speed until combined.
- Mix ½ cup of the heavy cream in a medium bowl with an electric mixer on medium speed until medium peaks form, about 2 minutes. Fold the whipped cream into the cream cheese mixture.
- Pour the mixture into the crust, spreading evenly. Freeze, uncovered, until firm, about 4 hours or up to 12 hours. Remove from the freezer about 10 minutes before serving.
- Mix powdered sugar and remaining 1 cup of heavy cream in a medium bowl with an electric mixer on medium speed until stiff peaks form, 2 to 3 minutes. Top the pie with whipped cream and garnish with additional lemon zest. Serve immediately.
Watermelon Popsicles
Cook time: 10 min
Freeze time: 4 hours
Ingredients:
- Watermelon
- Kiwi
- Lime
Instructions:
- Fill a blender with watermelon chunks. Squeeze half a lime into the blender, then blend until smooth. (Note: If you’d like a sweeter popsicle, you can add honey before blending.)
- Pour the watermelon liquid into a popsicle mold, leaving ½ inch of space at the top. Put popsicle sticks into the center of each mold, and freeze for about 3 hours.
- Once the watermelon layer is frozen, add the kiwi to a blender. Squeeze the other half of the lime into the blender. Blend until smooth. Fill the rest of the popsicle mold with the kiwi liquid, and freeze for another hour.
- Enjoy!
Aperol Spritz Jello Shots
Cook time: 4 hours
Ingredients:
- 3-4 oranges
- 2 packets unflavored gelatin
- ½ cup cold water
- ¾ cup orange soda
- ½ cup aperol
- ½ cup prosecco
- Optional: 1-2 Tbsp honey
Instructions:
- Cut the oranges in half, scoop out the insides, and set the rinds in a muffin tin.
- Add gelatin and cold water to a bowl. Stir until smooth.
- Add the soda, aperol, and prosecco. Add the honey if desired. Stir until well combined.
- Fill the orange halves with the mixture, and refrigerate until set, 3-4 hours.
- Cut the set orange halves in half once more to form slices.
- Serve.
Cream Cheese Pound Cake
Cook time: 1 hour 45 min
Ingredients:
- 1 ½ cups (3 sticks) unsalted butter, room temperature
- 8 oz cream cheese, room temperature
- 3 cups sugar
- 6 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 2 tsp salt
- Nonstick cooking spray
Instructions:
- Preheat oven to 350º. With an electric mixer, beat butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla. Mix on low, and add flour and salt in two additions, beating until just combined.
- Generously coat two 8½ x 4½ x 2½ inch loaf pans (1½ quarts each) with cooking spray; immediately pour in batter (pan will seem full). Tap pans on work surface to eliminate any large air bubbles.
- Bake until golden and a toothpick inserted in the centers comes out almost clean, 60 to 75 minutes (if the tops begin to brown too quickly, tent with aluminum foil).
- Let cool for 10 minutes in the pan. Turn out the cakes; cool completely, with top sides up, on a wire rack.
Blueberry Buckle
Cook time: 1 hour
Ingredients:
- 1 stick butter
- 1 cup self-rising flour
- 1 cup sugar
- 1 cup milk
- 1 tsp salt
- 1 cup blueberries
Instructions:
- Preheat the oven to 375º. Put the stick of butter in the loaf pan, and put it in the oven to melt while the oven is preheating.
- Meanwhile, mix the flour, sugar, milk, and salt together until well combined.
- Once the butter is melted, remove the pan from the oven. Pour the batter into the pan. Stir to combine the butter and the batter, but don’t fully incorporate—a few butter streaks should remain. Sprinkle the blueberries on top.
- Bake for 50 min to 1 hour, until the top is golden brown.
- Serve with vanilla ice cream for a treat!
Find More Recipes and New Favorites with Table & Thyme
If you liked these viral recipes and ideas, you will love our other content.
At Table & Thyme, we are committed to elevating all occasions. From birthday parties to weddings to corporate retreats, our team of skilled caterers are dedicated to creating memorable experiences with our gourmet catering options.
That is also why we share all kinds of tips, tricks, guides, and more. By joining the Table & Thyme community, you have access to all the tools you need to be a 5-star event host no matter the occasion.
Tune into our blog where we share everything from style inspo to hosting guides to irresistible seasonal recipes.
For more information on Table and Thyme, contact them today! Follow us on our social media: Instagram, Facebook, LinkedIn and Pinterest to see the other amazing events, lavishing grazing tables and beautiful graze boxes we have created.
