1. Carolina-Style Slaw Dogs – North Carolina
Show up to a North Carolina cookout with a plain hot dog, and you’ll get a few puzzled looks. Around here, the only proper dog is “Carolina-style,” which means it’s topped with chili, creamy coleslaw, and sometimes a squiggle of yellow mustard. It’s tangy, meaty, crunchy, and sweet—all in one messy bite. Skip the slaw, and it’s pretty clear you’re not local.
The tradition dates back to the mid-20th century, with regional hot dog stands popularizing the combo. North Carolinians take pride in their hyper-specific toppings, and they’ll defend them like family. If you say “coleslaw goes on the side,” someone will hand you a plate and point to the picnic table. The best versions are eaten on a humid summer night, with sweet tea in hand.
2. Tri-Tip Steak – California (Central Coast)
In Santa Maria, California, tri-tip is king of the grill—and if you’re not asking for it, you’ll stand out. This triangular cut of beef isn’t as well-known nationwide, but in the Central Coast, it’s practically a birthright. Cooked over red oak wood and simply seasoned with salt, pepper, and garlic, it’s smoky, juicy, and sliced against the grain for tenderness. Anything less is considered a culinary offense.
It rose to fame in the 1950s, when local butcher Bob Schutz helped popularize the cut. While brisket or ribeye may dominate elsewhere, tri-tip is the centerpiece of California cookouts. Locals often serve it with pinquito beans, salsa, and grilled French bread. If you’ve never heard of it, they’ll know you’re “not from ‘round here.”
3. Cornbread Salad – Tennessee
Most people associate cornbread with a basket on the side, but Tennesseans might surprise you by turning it into a full-on layered salad. This cookout oddity includes chunks of cornbread, bacon, beans, tomatoes, and ranch dressing—all stacked like a Southern trifle. It’s rich, creamy, tangy, and very much a conversation piece. People either love it or stare at it with mild confusion.
It originated as a way to use up leftover cornbread in a more festive form. While it may look a bit like kitchen improvisation, Tennesseans treat it like a potluck MVP. If you’re asking why salad has no lettuce, prepare for a side-eye. The flavor—and the pride—is undeniable.
4. Boiled Peanuts – South Carolina
They may look like something you’d toss, but boiled peanuts are a beloved Southern staple—especially in South Carolina. Raw green peanuts are simmered in salty water for hours until they reach a soft, almost bean-like texture. Eat them warm, straight from the shell, and try not to flinch at the briny juice. Outsiders tend to either fall in love or spit them out immediately.
Boiled peanuts have roots going back to African and Native American cooking traditions. They’re a classic roadside snack but just as welcome at backyard gatherings. If you reach for crunchy roasted peanuts instead, you’ll get a knowing look. Locals will grin and say, “First time?”
5. Spam Musubi – Hawaii
On the mainland, pulling out a tray of Spam at a cookout might raise eyebrows, but not in Hawaii. Spam musubi—a block of rice topped with grilled Spam and wrapped in nori—is a staple at Hawaiian BBQs and potlucks. It’s portable, salty-sweet, and made for eating with your hands. Dismiss it, and you’ll be met with friendly-but-firm correction.
Hawaii consumes more Spam per capita than any other state, thanks to its wartime history and local innovation. Musubi blends Japanese onigiri with local ingredients and island ingenuity. It’s common to see stacks of it on picnic tables next to teriyaki chicken and macaroni salad. If you ask where the burgers are, you’ll probably get pointed to the rice cooker.
6. Coney Dogs – Michigan
Mention “Coney Island” in Detroit, and no one’s thinking of New York. Instead, they’re picturing a grilled beef hot dog smothered in beef heart chili, raw onions, and yellow mustard—no beans, no cheese. Michigan’s take on this iconic food is both hyper-local and fiercely defended. Get it wrong, and they’ll gently suggest you go to Ohio.
There are even rival Coney restaurants—Lafayette and American—standing side by side in downtown Detroit. The style originated from Greek and Macedonian immigrants who opened diners in the early 1900s. Unlike chili dogs elsewhere, Coneys are about the chili’s depth and the perfect snap of the sausage. If you’re calling it “just a chili dog,” prepare to be schooled.
7. Goetta – Ohio (Cincinnati)
If someone hands you a slice of grilled meatloaf-looking stuff at a Cincinnati cookout, don’t panic—it’s goetta. A blend of pork, beef, steel-cut oats, and spices, goetta is a breakfast staple turned all-day favorite in southern Ohio. Locals love it crispy on the outside and tender within. Outsiders often hesitate at the oat part.
Goetta came from German immigrants in the 19th century as a way to stretch meat with grains. Today, it’s so beloved that there’s even a “Goettafest” every summer. You’ll find it on the grill next to brats and burgers, seared until golden. If you wrinkle your nose, someone will inevitably say, “You’ve gotta try it.”
8. Fried Catfish and Hushpuppies – Mississippi
Grilled meats may rule most cookouts, but in Mississippi, fried catfish often steals the spotlight. Coated in cornmeal and fried golden, it’s typically served with tartar sauce, lemon wedges, and hushpuppies. The hushpuppies—those crispy cornmeal balls—are non-negotiable. If you’re asking for fries instead, folks will know you’re visiting.
Mississippi is known for its freshwater catfish farms, and locals take pride in serving it fresh. Cookouts often feature big fryers instead of grills, sizzling with oil and conversation. It’s a social event as much as a meal. If you ask how they get it so crispy, expect a proud grin and a “family secret.”
9. Italian Sausage with Peppers – Illinois (Chicago)
Burgers might be the star elsewhere, but in Chicago, grilled Italian sausage with onions and bell peppers is a must. Served on a roll and sometimes topped with giardiniera, it’s juicy, spicy, and a little messy—in the best way. Skip it in favor of a plain hot dog, and you’ll look like a tourist. Ask for ketchup, and someone might just revoke your invite.
Chicagoans love bold, flavorful cookout fare, and this sausage tradition ties into the city’s deep Italian-American roots. You’ll find it at neighborhood cookouts, ball games, and street festivals. The peppers are often charred just enough to sweeten and soften. If you’re not reaching for napkins after the first bite, you probably didn’t do it right.
10. Lefse – Minnesota
You might not expect a Norwegian flatbread at a summer cookout, but in Minnesota, lefse shows up in the most surprising places. Made with potatoes, cream, and flour, then grilled on a hot skillet, it’s often served with butter, sugar, or savory fillings. At gatherings, it’s lovingly rolled up like a wrap and handed out as a snack or dessert. If you’ve never heard of it, they’ll spot you immediately.
Lefse is a holdover from the region’s strong Scandinavian heritage, especially among Norwegian-American families. Making it is often a multigenerational event—serious business with soft edges. It may not scream “cookout” at first glance, but locals know better. It’s tradition, comfort, and a little sweet surprise rolled into one.
11. Pork Steaks – Missouri (St. Louis)
Head to a cookout in St. Louis, and you might be served something that looks like a thick pork chop but isn’t. That’s a pork steak—cut from the shoulder, grilled until seared, then braised in barbecue sauce until tender. It’s messy, flavorful, and uniquely Midwestern. Skip it in favor of ribs, and you’ll miss the local favorite.
Pork steaks became popular in the 1950s thanks to local grocery chain Schnucks, which started marketing shoulder cuts this way. Today, they’re standard summer fare in St. Louis backyards. Some even cook them low and slow in beer for extra richness. If you think pork should only be pulled or chopped, you’ll be gently corrected—then handed a plate.
12. Bison Burgers – Wyoming
In Wyoming, the classic hamburger gets a rugged Western twist: bison. Leaner and slightly sweeter than beef, bison burgers are prized for their flavor and lower fat content. Locals like to keep the toppings minimal to let the meat shine. If you’re shocked by the absence of ketchup and cheese, you’re outing yourself as an outsider.
Bison has deep roots in the Great Plains, both culturally and culinarily. Wyoming ranchers often raise bison sustainably, and it’s seen as a point of regional pride. Grilled over open flames and served with a view of the mountains? That’s the Wyoming way.
13. Fry Bread Tacos – New Mexico
At New Mexico cookouts, don’t expect the standard hard-shell taco. Instead, look for Indian fry bread—puffed, chewy dough—topped with seasoned ground beef, beans, lettuce, and red or green chile. These “Navajo tacos” are messy, flavorful, and unlike anything you’ll find in most states. Pass on the chile, and you’ll definitely raise eyebrows.
Fry bread has a complicated history tied to Native American survival and resilience. In New Mexico, it’s been adopted into cookout culture as a celebration of local flavor. Whether you’re on tribal land or in someone’s backyard, it’s a shared, beloved staple. Say “where’s the taco shell?” and the answer will be “right in front of you.”
This post 13 Cookout Items That Reveal You’re Not from Around Here was first published on American Charm.
