Hearty BBQ Fare

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites. We participate in other affiliate programs as well. For more details, please see our disclosure policy.

BBQ, cooking out, grilling — depending on where you live, they evoke thoughts of hearty meats, cool salads, and tasty sides to enjoy in the great outdoors.

Here in Southern California, we call it “grilling.” But, whatever you call it, it’s tasty! Here are some of our favorite recipes to serve on a night of cooking and dining al fresco.

Spicy Chicken Rub

Tri-Tip Sandwiches

Deli Potato Salad

Broccoli Slaw with Pecans and Cranberries

Macaroni Salad (not shown)

Cheese and Herb Biscuits

Pumpkin Onion Rolls

Homemade Ice Cream

Got a favorite dish to serve at BBQ’s?

Subscribe to Good Cheap Eats
Read Newer Post
Read Older Post


  1. I have tried to explain to my (northern) California born and raised husband that in order to call it barbecue, you have to put sauce on it. Otherwise, you are grilling. 🙂 I’m going to have to try your chicken rub. It looks really good! I’m in such a rut with grilling!

    • @Sheila,
      We tried the rub this past weekend – very good!!

    • Mary Beth says:

      @Sheila, my husband is from Santa Barbara and he calls it Barbecuing. I am from Pennsylvania and we call it grilling here! All of the food above looks amazing!

      • @Mary Beth, This is such a funny conversation to me! My husband and I (both from the Santa Barbara area) lived in San Francisco for several years and came to call it grilling. We weren’t even really aware that we’d started doing that until we returned to So Cal (Ventura County) and my brother-in-law and mother-in-law informed us we should be calling it barbecuing! So it must be a Santa Barbara/LA thing maybe. I still call it grilling fwiw. 🙂

  2. Everything looks great to me! I am always expected to bring Charro beans which are Mexican style pinto beans to any cookout/bbq I either have or go to within my group of friends.

    I soak the pinto beans over night, then rinse & cover with at least 2-3 inches of water. I add a meaty hambone or a hamhock, a can or two of Rotel tomatoes with green chilis, garlic, onion, salsa, cilantro & pepper, and simmer until soft. Add salt, adjust seasonings, adding more cilantro just before serving.

    This can be done in a crockpot as well as on top of the stove. Its delish & I totally get yelled at if I dont bring them. 🙂

  3. Our favorite BBQ dish is tri-tip too. We make our own garlic butter, spread it generously on a a loaf of french bread, top it with a slow-cooked hunk of beef trimmed thin and top it with a bit of sauce. Oh man. Making me hungry!

    Our second in line is ribs. My husband received a rotisserie for his Weber last Christmas. One of the top five best investments for our kitchen!

  4. Oh man, do I miss tri-tip! I did see it here at Trader Joe’s (bagged & pre-seasoned) but it was like $14 for two pounds. It just doesn’t fit in the law school budget.

Share Your Thoughts