This Cookout Menu Dials Up the Classics

Barbecue is all about feelings. In fact, I’d argue that the smoky art form is just as much about building good instincts as it is about nailing technique. My perspective was developed by the people and places I called home. I was born in Milwaukee and come from a long line of cooks competent in the sport of wrangling and feeding a crowd. Some of my fondest memories are at the lakefront, in backyards, celebrating birthdays and family reunions where my family would link up to cook out nearly every week. There were brats, wings, and spaghetti. Burger beans and potato salad. Banana pudding and freeze-pops. Those happy memories formed the foundation of this new menu from our Test Kitchen. We’ve got citrus-and-beer-marinated chicken that levels up the classic can method. A dilly twist on both slaw (studded with crunchy pickles) and lemonade (spiked with tangy pickle brine). A sheet-cake take on traditional banana pudding. And more! This menu is an invitation to you: Light up the grill and have people over. Kin, friends you’ve known forever, neighbors you just met. This spread has something for everyone.