Memorial Day is just around the corner; it's time to start planning for your annual barbecue with family and friends. If you've been serving the same potato salad and baked beans for years, it might be time to incorporate some new recipes into the rotation! Whether you’re looking for a tasty side dish or a dessert to wow your friends, these Memorial Day recipes will add a special twist to your Memorial Day BBQ.
From Smoked Pimento Cheese and Garlic Butter Grilled Shrimp, to Pulled Pork Sliders and Classic Cherry Crisp, we’ve got all the delectable dishes you need to make this Memorial Day. Plus, we've added a unique twist on the classic mimosa with a Fresh Pineapple Mimosa Recipe. This batch cocktail recipe is made with fresh fruit and is a surprisingly easy recipe you'll want to sip on all summer long!
Smoked Pimento Cheese
Recipe Source: Eat Your Bourbon by Matt Jamie
This Smoked Pimento Cheese recipe is our go to recipe when it comes to choosing an easy appetizer! It is easy to make in large batches and will quickly become a family favorite at your next party.
1 ½ cup mayonnaise
1 (4oz.) jar of diced pimentos, drained
1 tsp. finely grated red onion
¼ tsp. ground Bourbon Barrel Smoked Pepper
Dash of hot sauce (optional)
1 (8 oz.) block of extra-sharp Cheddar cheese, finely shredded
1 (8 oz.) block of white Cheddar cheese, finely shredded
In a large bowl, combine all the ingredients and stir well to combine. Serve with crackers, bread or pretzels. Pimento cheese keeps for one week in the refrigerator in an airtight container.
Garlic Butter Grilled Shrimp
Recipe Source: Cumber's Corner
When looking through grilling recipes, I knew this one was a must have for our backyard bbq. We make this recipe using this cast iron shrimp grill pan, which allows the shrimp to soak in the flavors of the marinade and develop a delicious flavor!
1 ¼ pound of large shrimp (with or without the tail)
1/2 cup virgin olive oil
¼ cup soy sauce
¼ cup lemon juice (1 large lemon)
2 Tbsp Worcestershire sauce
1 tsp coarse cracked pepper
¼ cup sugar free yellow mustard
1 tsp minced garlic
1 tsp liquid smoke (optional for gas grills)
½ cup butter
1 ½ Tbsp of minced garlic
Rinse and Devein the shrimp
Mix all the ingredients together with the shrimp in an airtight container or ziplock bag
Refrigerate and let marinade for 3 hours or up to 24 hours (My sweet spot is 3 hours)
Let the shrimp sit in the marinade at room temperature for 1 hour
Melt the butter then fill each well in the grill pan about half way
Sprinkle a little minced garlic into each well
Preheat grill to 350°F
Cook for 5-7 minutes until shrimp is a nice pink color
Mojo-Braised Pulled Pork
Recipe Source: An Unapologetic Cookbook by Joshua Weissman
This recipe uses an easy marinade made from fresh herbs and serrano chillies for a spicy kick! The citrus zest adds a layer of depth to the marinade that will make your taste buds celebrate! This recipe does need to be prepped at least 24 hours in advance so that the pork is able to sit in the marinade and soak in all the flavors!
2-2.25kg boneless pork shoulder
chicken stock, if needed
salt, to taste
2 heads garlic, peeled
zest of 2 oranges
zest of 3 limes
7g oregano leaves
½ bunch of mint leaves
5g freshly ground cumin
2 serrano chillies
1 cup (250ml) extra virgin olive oil
1 cup (250ml) fresh lime juice
1 cup (250ml) fresh orange juice
Prepare the mojo marinade. In a blender, add the shallots, garlic cloves, orange zest, lime zest, oregano leaves, mint leaves, freshly ground cumin, serrano chillies, olive oil, salt, lime juice and orange juice. Blend together on high speed until completely smooth. Reserve 1 cup (250ml) of the marinade to use for dipping; refrigerate, covered, until needed.
In a large resealable bag, place the pork shoulder, and pour in the remaining mojo marinade to cover the meat. Seal the bag and marinate in the refrigerator overnight.
Preheat the oven to 180 fan-forced (200 conventional). Remove the pork from the marinade and place in a large Dutch oven. Pour in all of the marinade. The marinade should come about halfway up the pot, but if not, add a little bit of chicken stock.
Braise the pork, uncovered, for 10 minutes. Then reduce the temperature to 180C and cook for 3 to 3½ hours, uncovered, turning occasionally to make sure all sides get browned.
Remove the pork from the Dutch oven and place on a cutting board to cool.
Strain the remaining mojo braising liquid into a small bowl, discarding the solids.
In a large bowl, using two forks, shred the meat. Toss together using the strained braising liquid to coat the meat to your desired level of fatty goodness. Season to taste with salt. Divide pulled pork evenly across slider buns and enjoy!
Pro tip: Our favorite way to shred meat is with Bear Paws. They make it quick and easy to shred meat that way you can spend less time pulling it apart, and more time eating it!
Classic Cherry Crisp
Recipe Source: The Browns Kitchen Archives
This is a simple recipe that has been used in the kitchen here at Browns for years. Cherry pie is a classic dessert that can be customized in several ways. If you prefer a buttery crust over the crumble crisp topping, you can use this filling with a store bought pie crust or make your own pie crust! The bright red cherry filling makes it a wonderfully patriotic dessert to serve for Memorial Day!
5-6 cups fresh pitted cherries
½ cup water
2 tablespoons fresh lemon juice
2/3 cup sugar
4 tablespoons minute tapioca (or cornstarch)
1/4 teaspoon almond extract
for the topping-
2/3 cup all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
2/3 cup quick cooking oats
2/3 cup light brown sugar
6 tablespoons unsalted butter, melted
In a saucepan over medium heat, combine cherries, water, lemon juice, sugar and tapioca.
Bring to a boil then reduce heat to low and cook, stirring frequently, about 10 minutes. Stir in almond extract and remove from heat. Allow to cool slightly.
Preheat the oven to 350°F and butter a 2-QT dish.
Stir together the flour, baking powder, baking soda, oats, and brown sugar. Drizzle in the melted butter and stir until the butter is incorporated and the mixture is crumbly.
Pour cherry mixture into your prepared pan and evenly top with crumble mixture. Bake 35-40 minutes until top is golden brown and cherries are bubbly.
Serve warm with ice cream.
Fresh Pineapple Mimosa
Recipe Source: The Cocktail Deck of Cards
You can't serve all of this food without a tasty drink to pair with it. We love this sweet, frozen mimosa made with fresh fruit, Cava and rum! Garnish with a swirl of whipped cream and a slice of pineapple for a festive, refreshing drink! It is cool and refreshing, and in the words of my coworker, Velva, it will be your favorite summer porch pounder! This recipe serves 10, but it is easy to scale if you're hosting a big party!
½ pineapple, peeled, cored, and cut into chunks
1 bottle chilled Cava
1 cup coconut rum
large handful of crushed ice
fresh pineapple chunks, to garnish
Place the pineapple, Cava, rum and ice in a blender and blend until the mixture resembles a slushie. Add a little water if the mixture is very thick.
Divide the mimosa among ten champagne glasses and garnish each glass with a pineapple chunk.
There you have it; five mouth-watering recipes to celebrate Memorial Day at your barbecue. Mix and match these recipes to create a memorable barbecue party with your guests. These dishes are perfect to serve to your visitors while chatting, enjoying drinks, and soaking up the sun. Remember, it's all about celebrating our heroes and those who have sacrificed their lives for our freedom. Make it a day to remember with good food, great company, and joyous celebrations.