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Sides for big a BBQ

gastronomy Feb 7, 2007 07:25 AM

It is my nieces 11th b-day and on Sunday they will have about 25 people over for an all day bbq. The menu consits of grilled pork tenderloin, ribs, salad and orzo with roasted veg. I am trying to come up with one other big side dish that is both adult and kid friendly. Any suggestions??? Thanks!!!

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  1. Sally599 RE: gastronomy Feb 7, 2007 07:38 AM

    Why not do a grown up version of mac and cheese---I make one from cooking light that uses white cheddar and swiss with onions a red peppers for a little nutrition ---its around 30% calories from fat and makes a nice main for any vegetarians. It also uses cavatapi (spirals instead of the mac so it looks "classy")---

    Cheesy Baked Cavatappi with Onions and Peppers---June 2005

    You can find it online if you subscribe, otherwise there's always the library. I can't really post it here as its proprietary.

    1. g
      gastronomy RE: gastronomy Feb 7, 2007 07:46 AM

      The mac and cheese was my first thought as well but then we already have that big pasta dish- (she is using bow-tie pasta in place of orzo). I was thinking it might be kind of redundant- what do you think?

      1. g
        gastronomy RE: gastronomy Feb 7, 2007 08:51 AM

        Now I am thinking either a big pot of baked beans or homemade cornbread.... Any fave. recipes?

        1. m
          mom2 RE: gastronomy Feb 7, 2007 08:53 AM

          corn bread and/or baked beans...my kids love them both!

          1. g
            Greg Spence RE: gastronomy Feb 7, 2007 08:56 AM

            Try a german style, vinegar based potato salad. No worries about it having to stay refreidgerated. A vinegar based cole slaw works well also.

            1. DetectDave RE: gastronomy Feb 7, 2007 09:01 AM

              In the "German" vane, how about German Rice?:

              Hot German Rice Salad

              6 slices bacon, cut 1/4" pieces
              1/2 cup cider vinegar
              3 tablespoons sugar
              2 tablespoons water
              1/2 teaspoon salt
              1/4 teaspoon black pepper
              1 small carrot, grated
              2 tablespoons minced parsley
              4 cups cooked rice

              In a large skillet, cook bacon until crisp. Pour off fat; return 2 T. to onions are tender. Stir in rice, carrot, and parsley. Heat through, about 5 minutes.

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