Few things are as American as a summer cookout, but what lands on the grill — and the table beside it — varies dramatically from region to region. Here is a tour of how the country celebrates the season outdoors.

The South: Low and Slow

In much of the South, summer gatherings revolve around barbecue in the true sense: meat cooked slowly over wood smoke. In the Carolinas that means pulled pork with vinegar or mustard sauce; in Texas, beef brisket. Coastal South Carolina and Georgia favor the Lowcountry boil, a one-pot feast of shrimp, sausage, corn and potatoes dumped onto a newspaper-covered table.

The Midwest: Brats and Sweet Corn

Across the Upper Midwest, the grill is for bratwurst, often simmered in beer and onions, served on a bun with mustard. Sweet corn, at its peak in late summer, is a near-mandatory side, along with potato salad and bars for dessert. In Wisconsin, the cookout may double as a tailgate.

The Northeast: Clambakes and Lobster

New England takes its summer eating to the shore. The traditional clambake steams clams, lobster, corn and potatoes, sometimes over seaweed in a sand pit. Lobster rolls and steamers round out the coastal table.

The West and Southwest: Fire and Chiles

In the Southwest, the smell of roasting green chiles signals the season, and grilled fare often carries a kick. On the West Coast, the cookout leans toward fresh produce, grilled vegetables, seafood and a farmers-market sensibility.

What Unites Them

For all the regional differences, the American cookout shares a spirit: gathering outdoors with family and friends, cooking over fire, and lingering at the table on a warm evening. Wherever you are, summer is the season to fire up the grill and share a meal.