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BBQ side dishes.

CJL Jun 28, 2007 08:50 AM

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.

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  1. BigSteve RE: CJL Jun 28, 2007 08:55 AM

    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).

    1. amethiste RE: CJL Jun 28, 2007 09:01 AM

      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

      1. Davwud RE: CJL Jun 28, 2007 09:12 AM

        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.


        1. daily_unadventures RE: CJL Jun 28, 2007 09:34 AM

          What about a thai or szcheuan noodle salad? It can be made ahead of time and served cold or room temperature, and it is a little out of the ordinary.


          1. jennisad RE: CJL Jun 28, 2007 11:01 AM

            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.

            1. s
              swsidejim RE: CJL Jun 28, 2007 11:08 AM

              baked beans
              potato salad
              macaroni & cheese or macaroni salad
              corn bread

              1. macca RE: CJL Jun 28, 2007 11:14 AM

                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.

                1. hipquest RE: CJL Jun 28, 2007 11:33 AM

                  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!

                  1. r
                    rich in stl RE: CJL Jun 28, 2007 11:39 AM

                    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.


                    1. GroovinGourmet RE: CJL Jun 28, 2007 11:47 AM

                      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.

                      4 Replies
                      1. re: GroovinGourmet
                        abud RE: GroovinGourmet Jun 28, 2007 12:02 PM

                        How long do you grill the foiled up corn?

                        1. re: GroovinGourmet
                          Davwud RE: GroovinGourmet Jul 3, 2007 10:55 AM

                          Hey GG

                          I wanna do this tomorrow for America Day. Can you elaborate??


                          1. re: GroovinGourmet
                            amethiste RE: GroovinGourmet Jul 3, 2007 12:11 PM

                            Here is a similar recipe. Hope it helps


                            1. re: amethiste
                              Davwud RE: amethiste Jul 4, 2007 04:13 PM

                              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.


                          2. Emme RE: CJL Jul 3, 2007 05:03 PM

                            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.

                            1. BackyardChef RE: CJL Jul 3, 2007 06:25 PM

                              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....

                              1. othervoice RE: CJL Jul 3, 2007 06:47 PM

                                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.

                                3 Replies
                                1. re: othervoice
                                  chef chicklet RE: othervoice Jul 4, 2007 09:24 AM

                                  mushroom bernaise sauce? Wow. Can you share the recipe?

                                  1. re: chef chicklet
                                    othervoice RE: chef chicklet Jul 4, 2007 03:24 PM

                                    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.

                                    1. re: othervoice
                                      chef chicklet RE: othervoice Jul 7, 2007 07:12 PM

                                      Really? I shall try it, I keep fighting my sauces. I have no idea what it is, other than the pot which is a fairly new set... I never had the problem before. But I like the mushroom idea, that gives it another dimension, thanks!

                                2. chef chicklet RE: CJL Jul 3, 2007 07:41 PM

                                  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.

                                  1. Andiereid RE: CJL Jul 4, 2007 12:48 PM

                                    Is it legal to have BBQ without baked beans? I'm not sure it is...

                                    1 Reply
                                    1. re: Andiereid
                                      Texchef RE: Andiereid Jul 4, 2007 04:25 PM

                                      Hope your bbq was a success. It's rained all day here in Houston! I like black bean and corn salad with a bbq. It's colorful and not so heavy.

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