BBQ side dishes.
Hi there, hoping you guys can help. I'm having a BBQ this weekend for about 5 or 6 of my friends and was looking for some ideas or suggestions on what I can make.
Thanks in advance for any advice.
I usually go with some old stand-bys - tossed salad, coleslaw, baked beans and corn on the cob(can be grilled). If you want a little fancier - chop up a mixture of veg (Broccoli, cauliflower, onion, mushroom, carrots, parsnips, etc) toss in olive oil and garlic - roast on the grill or in the oven. Fresh melon is a good desert or nectarines/plums on the grill (can even be dond with BBQ sauce).
Grilled Veggies can be nice. I love grilled portabella, cubanelles (sp?), and onions. The onions do take longer to cook. Broccoli slaw can be an interesting twist on cole slaw. I usually do some sort of shrimp and pasta salad. IMHO nothing beats a good old fashioned southern potato salad
I guess it would depend on what your mains are.
If you're doing steak, I doubt potato salad and coleslaw would be appropriate. However if it were burgers or southern BBQ they'd be right at home.
Perhaps a little more input and we can better help you.
I have a recipe for a Sweet and Sour Pasta salad that calls for tri colored noodles. Perfect for summer dinners, colorful and sweet...if interested let me know.
macaroni & cheese or macaroni salad
I have really been enjoying vegatables on the grill. I buy mushrooms, small onions, small red potatoes, peppers, yellow squash- whatever you like, really. I usually par boil the onions and potatoes for a few minutes. Each vegatable has a separate skewer- so they can cook evenly. I usually brush them with some olive oil, S/P and throw on the grill. Corn in the cob is also good on the grill- and I love grilled scallions. Easy to make, and tastes great.I alsoi serve a garden salad with dinner. Sometimes it makes a nice change from pasta/potato salads. If you still want some "old school" items- make some deviled eggs- always a crowd pleaser.
Go to recipezaar.com and look for Recipe #178562. It's an awesome Cajun Corn Salad recipe.
One of my favorites is to line a grill pan w/foil, toss in your choice of fresh veggies w/olive oil, sea salt and fresh basil. Grill to desired texture. It is so good!
I barbecued a couple of brisket flats the other day for my wife's family reunion - with it I served smokey BBQ beans and wifey made a tossed salad.
Don't mean to be a partypooper, but are we talking REAL BBQ or simply grilling?
If it's the latter THEN IT IS NOT BBQ!!!
Either way, the standards still apply. Though I could be persuaded to agree with the respondent re: steaks. If that is what if being grilled, then composed salads might not work.
So as to provide a positive note to the proceedings, if you wind up doing corn on the cob, do it on the grill, in foil with butter, lime juice, cumin and parmesan cheese. You'll thank me later.
Okay, so I did a variation of this and it was great.
I took two cobs, husk removed. Put them on aluminum foil. Added the juice of one lime, salt, cayenne and butter. Wrapped it up into a packet. Put the packet on the grill on medium for about 20 minutes. Took them out, added some more butter and shaved on some parm. It turned out great. The lime juice really adds something to it.
My fave pasta salad... 1 lb rigatoni cooked, 1/2 seasoned rice wine vinegar, 1/3 cup olive oil, 2 cups chopped tomatoes, 1 cup julienned sundried tomatoes, chiffonaded basil, dried oregano, shredded parmesan, salt and pepper... Gets better overnight.
After a heavy meal, a heavy dessert can be too much, so recently I grilled some pineapple and served it with some coconut sorbet. It was like a pina colada in a dish. Maybe a little rum would be a nice touch....Light, refreshing and totally scratched the indulgence itch with the coconut....
Yes, it would help if we all knew what the main ingredients were.
Steaks -- always serve baked beans, corn, tossed green salad, blue cheese dressing, garlic bread
Chicken -- same as above, maybe a good potato salad also. Corn bread
Burgers and dogs -- macaroni salad, potato salad, deviled eggs, fruit (watermelon)
Now, my favorite:
Grilled london broil, (marinate in garlic, onion balsamic vinegar and EVOO and your favorite spices)
Served with a mushroom bernaise sauce
Grilled Red Potatoes (par boil first until almost done) spice up, brush with EVOO and grill.
Grilled Asparagus, garlic and butter
Garlic Bread Sticks
Dessert: Grilled pineapple, served with a scoop of Almond Joy ICE CREAM ( you need to stop at Kimballs to pick this up ahead of time.) Sprinkle toasted coconut on top. Well I think it's like heaven.
re: chef chicklet
Seriously, I have made bernaise sauce from scratch and a good recipe, although they're all about the same. http://www.johnmorrell.com/displayrec... BUT....Knorr makes a really good package and when I'm grilling and don't have the time to stand over the stove, it comes in handy. Once the sauce is made, I just add sauteed, sliced mushrooms, and then ladle over london broil. It really is an outstanding accompaniment.
Me too. I'm going for
Chili lime cilantro chickens on the rotisserie, & pork baby back ribs with a dry rub
Sides that I've decided so far are:
Ice cold and crispy quartered heads of lettuce with a creamy gazpacho chili avacado dressing
Penne with brocolli and grape tomatoes with pepitas
Corn on the husk with butter mojo, lime and crumbly anejo cheese
Quartered Acorn squash with butter and brown sugar
Baby lima beans with ham hocks,green peppers,serrano chilies and tomatoes
Dessert - Sugar cookies made with corn meal
Homemade Mint chocolate chip ice cream
that shoud do it.