Best Meats to Grill for an Epic Labor Day Weekend BBQ

Labor Day marks the unofficial end of summer, a perfect time to fire up the grill, enjoy warm weather, and host a crowd-pleasing cookout. But with so many meat choices, how do you pick the best ones to satisfy your guests and achieve that juicy, flavorful finish? In this post, we explore the top meats to grill this Labor Day, share ideal internal temperatures for safety and perfect doneness, and offer tips to guarantee consistent, restaurant-quality results every time.

Classic Favorites Everyone Loves

Burgers & Hot Dogs

Why they work: Easy to prep, cook quickly, and universally loved. Burgers and hot dogs are BBQ staples.

Tip: Use 80/20 ground beef for juicy burgers. Shape patties evenly and sear over high heat. Typically, this means about 2 minutes per side for an initial sear, but exact timing will depend on grill temperature and patty thickness. Always rely on temperature for doneness.

Know your temps: USDA recommends 160 °F for ground beef and sausages to ensure safety.

Pairings: Brioche buns, classic condiments, and grilled corn are classic crowd-pleasers.

Steaks & Premium Cuts

Photo by @campoverdebbq

Ribeyes, Strip Steaks, Flap (Steak Tips)

Why they shine: Premium beef is a crowd-pleaser with memorable flavors and impressive presentation. Different cuts suit different budgets, from ribeyes to steak tips.

Grilling method: Sear over high heat, flip halfway, then move to a cooler grill zone until your preferred doneness is reached.

Internal temps:

• Medium-rare (130–135 °F) is preferred by chefs and grilling enthusiasts for flavor and tenderness, but is below USDA food safety recommendations.
• Medium (135–145 °F) provides a well-cooked texture without dryness.
• USDA guideline: Cook steaks and other whole cuts of beef to at least 145 °F, then let them rest for at least 3 minutes.
  Resting: Always rest steaks for about 5 minutes so juices can redistribute.

Flavorful Pork

Photo by @stevens_smokehouse

Pork Chops & Tenderloin

Why it’s crowd-pleasing: Pork is affordable, flavorful, and versatile with marinades.

Cooking method: Sear, then finish over indirect heat until juicy and crisp-edged.

Internal temps:

• Whole cuts: 145 °F with a 3-minute rest.

Ribs & Pulled Pork

Why it’s a showstopper: Rich, tender, and finger-licking good.

Method: Slow smoke or indirect-heat cook until target temperature is reached.

• Pulled pork shoulders: 200–205 °F for fall-apart tenderness (safe at 145 °F, but higher temp needed for texture).
• Pork ribs: Around 200 °F to melt connective tissue.
  Serving tip: Always use a thermometer. Serve pulled pork with BBQ sauce and buns.

Poultry That’s Juicy & Safe

Chicken Breasts, Thighs & Wings

Why chicken matters: Budget-friendly, versatile, and ideal for both casual and refined menus.

Grilling method: Cook breasts over high direct heat. Thighs and wings over medium heat. Flip halfway, add sauce in the final minutes.

Internal temps:

• All poultry must reach 165 °F for safety.
  Flavor tip: Brines or marinades boost moistness, especially with lean breast meat.

Seafood & Shellfish Options

Fish Fillets & Shellfish

Why it’s refreshing: Seafood is lighter and balances richer meats.

Grilling guidelines:

• Fish fillets: Cook until opaque and flaky, about 145 °F.
• Shrimp: Grill until pink, opaque, and firm.
• Scallops: Grill until opaque and slightly firm.
• Mussels/clams: Grill until shells open (discard any closed ones).
• Seasonal tip: Try grilled mahi-mahi with squash salsa.

Mastering Internal Temps with a Wireless Meat Thermometer

Never guess again. A wireless smart meat thermometer gives real-time internal temperature readings on your phone. Set alerts for USDA-safe temps: 160 °F for burgers, 145 °F for steaks, 165 °F for poultry. Stress-free cooking, every time.

Seasonal Side & Pairing Ideas

• Corn on the cob with basil-Parmesan butter
• Potato or pasta salad
• Grilled zucchini, peppers, asparagus
• Light seafood salad

Make This Labor Day Legendary

Ready to master your cookout? Level up with the MeatStick V smart thermometer. You’ll never have to guess again and you’ll always grill like a pro.

Last Word on Grilling Like a Pro

From classic burgers and juicy steak to seafood and ribs, the right lineup ensures your Labor Day gathering is a hit. Understanding temps, methods, and safety elevates your BBQ game. Tools like The MeatStick make perfect results easy. Here’s to savoring every bite this weekend!

FAQ: Grilling Meats for Labor Day

What is the best cut of steak for grilling?
Ribeye for marbling and flavor. Strip steaks and steak tips also shine.

What internal temperature should I cook burgers and chicken to?
Burgers 160 °F, poultry 165 °F.

How do I keep pork chops from drying out?
Use marinades or brines, grill over medium-high, rest after cooking. Target 145 °F with 3-minute rest.

Can I grill seafood with meat at the same time?
Yes, but use separate zones and utensils. Seafood cooks faster.

How do I avoid overcooking meat?
Use a reliable thermometer like The MeatStick. Set alerts and rest meats.

What side dishes should I serve?
Corn, potato salad, grilled veggies, seafood salads.