11 SIDES THAT GO WITH BBQ

BBQ Ribs

 

Hi Everyone,

Today I thought I would give you some of the sides that you can have along with your BBQ delicacies.  I mean who doesn’t love Ribs & Coleslaw, or how about Steak & Potatoes, or even Chicken & Corn.  So for today we are taking a trip to the backyard and diving into our favourite accompaniments.

 

First Up is one thing I can’t do without if we are having BBQ is baked beans, and I love them with whatever meat we are cooking.  So here we go:

BEST EVER BAKED BEANS

 

I use canned beans, but you can use the dried if you prefer.  The dried beans you would have to soak overnight and then start the process in the morning.  I do mine in the crock pot, but you can do them in a Dutch oven in the oven if you prefer.

INGREDIENTS

  • 3  Cans of Different or Mixed Beans, rinsed and drained
  • 1  Onion, diced
  • 1  Green Pepper, diced
  • 6 Strips Cooked Bacon, chopped
  • 1/4 Cup Brown Sugar
  • 1/4 Cup Molasses
  • 1  Tbsp of Keen’s English Dry Mustard
  • 1  tsp Salt
  • 1  Tbsp Cornstarch
  • 1  Cup Water
  • 1  Cup Ketchup
  • 1/4 Cup Worcestershire Sauce
  • 2  Tbsp Balsamic Vinegar
  • Pepper to taste

 

INSTRUCTIONS

  1. Pull out your Crock pot or Dutch Oven (if using the Dutch Oven turn the oven on to 225 degrees F.)
  2. Wash and Rinse your beans, we don’t want any of that nasty can juice to be included in this
  3. Fry off Bacon, or Salt Pork, or Sausages if that’s all you have
  4. Dump everything into the Crock pot or Dutch oven, except for a 1/4 C of water and the Cornstarch
  5. Mix the 1/4 Cup of water with the Cornstarch to make a smooth paste
  6. Pour that in
  7. Put the lid on, and put on low setting on Crock pot or pop into the oven if using the Dutch oven.
  8. Let Cook for about 7 – 8 hours

 

Next are two salads that I hate being without if we are having a BBQ party, they are very different but OH SO GOOD:

 

Apple Cranberry Salad

 

INGREDIENTS

  • Bunch Spinach
  • Bunch Arugula
  • Head of Romaine
  • 1 Cup Dried Cranberries
  • 1 Green Apple
  • 1 Red Apple
  • 3 oz Goat Cheese, Plain

DRESSING

  • 1/3 Cup Apple Juice
  • 2 Tbsp Apple Cider Vinegar
  • 1 Tbsp Honey
  • pinch of salt
  • 2/3 Cup Olive Oil

 

 

INSTRUCTIONS

  1. Chop up all the Greens into mouth size pieces
  2. Add 1 Cup Dried Cranberries
  3. Chop up apples and add to bowl
  4. Crumble Goat Cheese in
  5. Mix together all the ingredients for the dressing
  6. Drizzle over the salad and toss

You most likely will not need all of the dressing, so pop it into a container and put it in the freezer for the next time, or use it on any other salad you want, its a great dressing.

 

CORN AND CUCUMBER SALAD

 

INGREDIENTS

  • 3 Cups frozen Corn, defrosted (or 4 of Fresh)
  • 2 Long English Cucumbers
  • 1 Red Pepper
  • 1 Red Onion

Dressing

  • 1 Cup Golden Italian Dressing
  • 2 Tbsp Apple Cider Vinegar
  • 2 Tbsp Lime Juice
  • 2 tsp Honey
  • salt & pepper to taste

 

INSTRUCTIONS

  1. Chop up the cucumber, pepper and onion and put in medium sized bowl
  2. Add the corn
  3. Mix together the dressing
  4. Drizzle over the salad and toss

Once again, you will probably have too much dressing for this one salad, so the same as the last one, you can freeze until next time, or you can use on any salad of your choice.

 

Next up are a couple of potato dishes that are truly scrumptious (oh oh there goes the songs in my head again, does anybody else remember Chitty Chitty Bang Bang?)

 

GRILLED POTATOES

 

INGREDIENTS

  • Potatoes –  if you are only feeding three or four, then probably a couple pounds will do.  If you are feeding a whole crowd, then pick up a ten pound bag and go for it.  Any leftovers can be reheated either for lunch the next day or if there’s a lot leftover, for dinner the next night.
  • 1 medium Onion, chopped (again more if you are feeding more)
  • 2 Cloves Garlic, chopped     (       ”                   ”                      ”            )
  • 1/4 Cup butter, cut into small chunks   (   ”          ”             ”            )
  • salt & pepper to taste

 

INSTRUCTIONS

  1. Wash and dry your potatoes, do not peel, just remove any ugly bits
  2. Chop the potatoes into one inch pieces and place in one of those rectangular tin foil pans, if you are doing more then more than one pan may be needed
  3. Chop the onion into a small dice and sprinkle over the potatoes
  4. Chop the garlic and sprinkle over the potatoes
  5. Salt & pepper them
  6. Scatter the chopped butter pieces all over the potatoes
  7. Now get in there with your hands and really toss everything together, you want the flavours to combine
  8. Wrap the pan up in tin foil and place in a hot oven 425 degrees F. or onto the grill before you cook the meat and once they are done transfer them to a low temp oven to keep warm while you do up the main attraction.

 

HOLY SMOLY TATER MINIS

 

INGREDIENTS

  • 1 or 2 pkgs of those small red or white potatoes (larger crowd, more bags), I suppose you could do these with fingerlings, but I like the little round ones better.
  • 1/2 Cup Parmesan Cheese, grated (Please do not use that crap in a can that they call Parmesan)
  • Bunch Chives, or Basil, or Rosemary, or Thyme whatever is your favourite herb, will be really good here
  • 2-3 Tbsp Olive Oil
  • Salt & pepper to taste

 

INSTRUCTIONS

  1. Wash and rinse your potatoes, and put a little cross in each one (hence the Holy Smoly)
  2. Put them in one of those rectangular tin foil pans and drizzle with Olive oil
  3. Sprinkle the herbs and Parmesan over the potatoes, toss all around
  4. Seal the pan with tin foil
  5. Put it on the grill for about half an hour or until potatoes are cooked through and then put in a low oven until the meal is ready to go. If you wanted to do these in the oven instead, (like in the middle of winter), you can, throw them into a hot oven 425 degrees F. for about 1/2 hour or until done.

 

Oops, I forgot about the appetizer, yikes it should have gone at the top of the post but, Oh well, since it’s fruit based I guess it can go here:

 

GRILLED PINEAPPLE BITES

 

INGREDIENTS

  • Pineapple, Fresh cut into one inch chunks
  • Bacon
  • Toothpicks

INSTRUCTIONS

  1. Wrap pieces of Bacon around the Pineapple chunks and secure with the toothpicks
  2. Throw on the hot grill and cook until bacon sizzles
  3. Let cool a bit and serve

That last instruction to let cool a bit, that’s if the guests will let them cool, these smell so good as they are cooking that they get snatched as soon as you take them off.  Supe simple and super yummy.

 

FRUIT SALAD

Now I know everyone has there own version of this, its just cut up fruit put into a bowl or a watermelon bowl, but do you remember the dressing from the Apple Cranberry Salad above, well use that here with a squeeze of lime juice and your guests will go crazy for it.

 

Every good BBQ needs some bread, and I have two recipes here that will keep your friends coming back for more:

 

CORN BREAD WITH CHEDDAR AND CHIVES

INGREDIENTS

  • 1 Cup Cornmeal  (this recipe makes enough to feed six, if you need more, add accordingly, trust me, you can double this recipe and give it to the family for breakfast the next morning and they will be very happy.)
  • 1 Cup Flour
  • 3 tsp Baking Powder
  • 1 1/2 Tbsp Sugar
  • 1/2 tsp Salt
  • 1 Egg, lightly beaten
  • 1 Cup Milk
  • 1/3 Cup Oil, I prefer Olive Oil, but the standard is Vegetable Oil
  • 1 Cup Cheddar, grated
  • 1 Bunch Chives, chopped

 

INSTRUCTIONS

  1. Preheat oven to 375 degrees F.
  2. Place Cornmeal in a medium bowl
  3. Mix together the Egg, Milk, and Oil and pour over the Cornmeal, stir together
  4. Let stand for 10 Minutes
  5. Put all the dry ingredients into a larger bowl and add the Cheddar and Chives, and stir together
  6. Line a 9 x 9 square pan with tin foil, and spray with cooking spray
  7. After the cornmeal mixture has had its 10 minutes pour all at once over the Flour mixture
  8. Stir until everything is combined, there will still be lumps buts that’s okay they will smooth out during baking. Just make sure there are no unincorporated flour bits or you will have lumps in the cornbread.
  9. Put in the oven and bake for 20 – 25 minutes, if a toothpick placed into the center comes out clean then the Corn Bread is done
  10. Let sit for 15 minutes and then cut into squares

 

This next one is also a bread recipe but you don’t make the bread:

 

SNAZZED UP FRENCH BREAD

INGREDIENTS

  • 1 loaf French Bread (you can actually use any kind of bread here, if your prefer Sourdough then go with that, or if you want to use Callabrese use that one, this is all about what you want, you just need one unsliced loaf of bread that you love)
  •   Butter, enough to butter both halves once you cut the bread  in half
  • You can use any combination of herbs that you like here.  I use Italian Seasoning the most, but I have used Greek Seasoning, or just a single herb, depending on what we are having.
  • Again this part is up to you, I usually use Parmesan, but I have used Mozzarella, Havarti, and Swiss, even Cheddar if I had nothing else.  You know what you love, just use that cheese.  (I don’t think I would use feta or goat cheese with this one, they don’t melt the way you want this to be)

 

INSTRUCTIONS

  1. Preheat oven to 450 degrees F.
  2. Cut your loaf of bread in half, and butter both sides
  3. Put the cut halves on a baking sheet
  4. Sprinkle on your herbs or seasonings
  5. Sprinkle on your cheese of choice
  6. Put in the oven for about 8- 10 minutes or until the cheese has melted and maybe even started to brown along the edges a bit
  7. Cut into serving pieces and serve

 

These final two items are a must have at any BBQ and because mine are a little different I left the best (even if I only say so myself) for last:

 

BARB’S COLESLAW

 

INGREDIENTS

  • 1/2 head of Green Cabbage, shredded
  • 1/2 head of Red Cabbage, shredded
  • 2 Carrots, shredded
  • 2 Apples, shredded
  • 1/4 Cup Apple Cider Vinegar
  • 1 Tbsp Sugar
  • 2-3 Tbsp Mayo or Miracle Whip (for those of you who don’t know, Miracle whip is a slightly sweeter version of Mayo, I’m not sure but you may only find it in Canada, eh)

 

INSTRUCTIONS

  1. Put all the shredded ingredients in a large bowl
  2. Mix together the Vinegar, Sugar, and Mayo/Miracle Whip and pour over the veggies
  3. Toss it all together and serve with all your BBQ

 

This last recipe is the very best way of doing this that I have found, its easy and makes clean up a breeze too:

 

OVEN ROASTED CORN ON THE COB

 

INGREDIENTS

  • Corn on the Cob (as many as you have for dinner)
  • Butter
  • Salt & Pepper
  • Tin Foil

 

INSTRUCTIONS

  1. Preheat oven to 400 degrees F.
  2. I know its weird for tinfoil to be an ingredient but it makes this so much easier
  3. Take the tin foil and scrunch it up into little troughs (corn width) all along a baking sheet
  4. Husk the corn, take all the leaves and silk off
  5. Lay the corn, one in each little trough
  6. Sprinkle with Salt & Pepper
  7. Lay a Tbsp. of butter on top of each cob
  8. Pop the tray in the oven
  9. Turn the corn every five minutes or so
  10. Cook for 20 minutes
  11. Serve with the melted butter from the trough over each one

 

Well there you have it my friends, the perfect sides for your next BBQ party.  And if you need a dessert, I don’t think anything works better than ice cream cones here.

Have a wonderful weekend, take care and have fun, I will talk to you on Tuesday.  Don’t forget to stop by the Photography page, or Willie’s Corner to see what’s new there.  And while you are up there, go to the Contact Me page and sign up to keep getting these easy and good recipes (I was going to say great, but that would be blowing my own horn, I’d rather let others do it for me.)

Bye for now.

 

 

About Barojenty

I am a 58-year-old Wife and Mother to two adult children that I am extremely proud of. They turned out to be wonderful human beings and lucky me, they still live at home. I am a Badass cook, a Mum to a two-year-old Dachshund named Willie and I have a chronic illness. I love taking care of my home and family and even though I need help from hubby now and then I try not to let my illness keep me from doing anything I want.

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