The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 05-22-2013, 03:02 PM   #1
Jackinkc
Knows what a fatty is.
 
Join Date: 03-11-12
Location: Overland Park, Kansas
Downloads: 0
Uploads: 0
Default Need some of your favorite side item ideas

Hello all. I'm so much looking forward to the weekend I'm not getting much done here at work. I'm having some family and friends over and going to do some ribs and a pork butt. I'm looking for some ideas on your favorite sides. Mac & Cheese, Scalloped Potatoes, etc. Would love to get some ideas. Thanks in advance!!!
Jackinkc is offline   Reply With Quote


Unread 05-22-2013, 03:06 PM   #2
bkleinsmid
Got Wood.
 
Join Date: 11-02-11
Location: Penn Valley, CA
Downloads: 0
Uploads: 0
Default

Mac salad is one of my favorite sides with BBQ.

Brad
bkleinsmid is offline   Reply With Quote


Unread 05-22-2013, 03:16 PM   #3
drjiveturkey
Knows what a fatty is.
 
Join Date: 05-07-13
Location: Herndon, VA
Downloads: 0
Uploads: 0
Default

If u want to try something different from standard bbq sides, try Sticky rice. If u go to the store it's under either sweet rice or glutinous rice. It absorbs sauces and meat juices really well. I like to take the meat and cover it with a little rice to form a ball. Then dip it in the juices.
drjiveturkey is offline   Reply With Quote


Thanks from:--->
Unread 05-22-2013, 06:01 PM   #4
fingerlickin'
Quintessential Chatty Farker

 
fingerlickin''s Avatar
 
Join Date: 07-08-10
Location: Boyertown, PA
Downloads: 0
Uploads: 0
Default

Mac and Cheese

A pan of veggies, onions, peppers, potatoes, carrots, mushrooms, heavy on the olive oil, salt, pepper, oregano, thyme, rosemary, paprika. This turns out fine even in the oven.

Grilled asparagus, or zucchini

If you're doing pulled pork you need slaw. Guerry's slaw is mighty good.

Ingredients:One head chopped cabbage - no other vegies!
1/2 cup vinegar
6 tbs sugar
6 tbs EVOO
2 1/2 tsp dry mustard
1 tsp celery seed
1 tsp dried celery
1 ~ 2 tbs hot sauce to taste . (I've been using Sriracha lately)
Cooking Instructions:Combine vinegar, oil and other ingredients in a sealed jar and give it a vigorous shake. Pour over chopped cabbage and toss. Let sit in fridge for two hours or longer (Overnight if you can resist). Toss again before serving.

This will juice up quite a bit so you can use a slotted spoon to serve if you wish.


Dr. BBQ's Cornbread Casserole is awesome. I add some cheddar also.
Bonesmokers Cornbread Casserole - 1 1/4 cup corn meal
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 stick melted butter
- 1 cup milk
- 4 eggs, lightly beaten
- 2 cans creamed corn
In a bowl, combine the dry ingredients, add the butter, milk and eggs. Mix well. Add the corn and mix well. Pour into a greased pan and bake at 350 degrees for about an hour. Serve warm or at room temperature.
Yield: 6 servings


Corn

Baked Beans

Tater Salad
__________________

Jason


"I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III


XL
Big Green Egg
, 22.5 Weber OTS, WSJ
Gold/Mini WSM, 18" & 22" WSM, UDS "No.8"
Flyers Orange Thermapen
Napkin Killers BBQ
fingerlickin' is offline   Reply With Quote


Thanks from:--->
Unread 05-22-2013, 06:46 PM   #5
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Downloads: 0
Uploads: 0
Default

Keri C's Hog Apple Beans are always a big hit.
__________________
Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is offline   Reply With Quote


Unread 05-22-2013, 06:51 PM   #6
Evilsports
Knows what a fatty is.
 
Join Date: 05-07-13
Location: Saskatoon Saskatchewan
Downloads: 0
Uploads: 0
Default

Side salad (our go-to summer salad)

Bell peppers
Tomatoes
Cucumbers
Goat Cheese
Roasted Pine Nuts

Chopped all up and mixed around. Topped with an old (15-20) balsamic. Try and find a nice thick and sweet balsamic and when it mixes with the roasted pine nuts and the sharp goat feta....mmmm. The veggies are just along for the ride at that point.






If you're making the salad be really careful roasting the pine nuts. I do them in a fry pan @ med heat. Bunch of olive oil and then throw them in. For some reason they take a bit to start to brown but once they do you've really got to be on it to shuffle them around and get them off before they burn.

If you can't find a really old quality balsamic (it's gotta be a thick syrupy consistency) then sometimes we'll use equal parts olive oil and red wine vinegar mixed up with some oregano. My wife actually prefers this dressing but I find that it turns it into too traditional of a Greek flavor.
Evilsports is offline   Reply With Quote


Thanks from:--->
Unread 05-22-2013, 06:51 PM   #7
seadad9903
Full Fledged Farker

 
seadad9903's Avatar
 
Join Date: 06-18-12
Location: Virginia Beach, VA
Downloads: 0
Uploads: 0
Default

Take baby potatoes (golf ball sized), toss with EVOO and kosher salt, either throw on the smoker until they are done or roast in a 350 deg oven till done
__________________
Thomas
Take lots of naps now. You'll wish you had later.

seadad's smokehouse

Brinkmann Dual function grill, Weber SJS converted to mini WSM, a 18.5" WSM, 18.5" Frankenweber pizza oven & a super-duper fast flame thermapen.
seadad9903 is offline   Reply With Quote


Unread 05-22-2013, 06:51 PM   #8
Budman1
is one Smokin' Farker

 
Budman1's Avatar
 
Join Date: 02-13-13
Location: Wyoming County, N.Y.
Downloads: 0
Uploads: 0
Default

ABT's for appetizers.
__________________
UDS, Mini-UDS, Weber OTS, smokey joe, gasser, 3 pie irons, and a weenie fork.
Secret Squirrel Society - Nope, doesn't exist.

Bob
Semper Fi
Budman1 is online now   Reply With Quote


Unread 05-22-2013, 06:53 PM   #9
Smoothsmoke
Babbling Farker

 
Smoothsmoke's Avatar
 
Join Date: 01-20-10
Location: Monterey, CA
Downloads: 0
Uploads: 0
Default

Mac N Cheese, BBQ beans and MOINK Balls
__________________
Kamado Big Joe
Kamado Classic Joe
Kamado Joe Jr.

A bunch of Webers
Smoothsmoke is offline   Reply With Quote


Unread 05-22-2013, 06:53 PM   #10
Richard_
Full Fledged Farker

 
Join Date: 04-17-08
Location: Dallas Or.
Downloads: 0
Uploads: 0
Default

http://forum.texasbbqrub.com/showthread.php?t=28028

BILL’S SURPRISE POTATOES


1 full size aluminum-serving pan – this will serve about 50 to 75 people

10 pounds of whole potatoes (I have used Idaho’s, russets, and others)

1 family size can (27oz) of cream of mushroom soup

1 family size can (27oz) of cream of chicken soup

2 cups of sour cream

½ cup of Texas BBQ Rub

¼ cup of paprika

3 cups of shredded cheese (use cheddar or a blend of Monterey jack and cheddar)

¼ cup of granulated garlic (use this to your flavor liking)

Alt. Ingredient – your choice of chopped meat (brisket, butt, sausage)

First cut the potatoes in half (this will speed up the cooking time) and I leave the skin on the potatoes.

In a large pot, boil the potatoes. Cooking time on the potatoes is about 30 to 45 minutes. When the potatoes are done, drain off the water and pour them into the serving pan.

While the potatoes are still hot, crumble the potatoes into pieces. Add both cans of soup, the sour cream, Texas BBQ Rub, and the granulated garlic and mix into the potatoes. Now add about ½ of the cheese and mix that into the potato mix. Spread this out in the pan and top with a large portion of cheese and then sprinkle with the paprika.

Cover with aluminum foil and you can heat this in the oven at 225 degrees for about 1 to 1 1/2 hours (till all the cheese melts) or I stick mine on the pit and melt the cheese on the pit.
__________________
Weber Genisis 1000
Weber Silver
Weber 22.5
Weber 18.5 R.I.P.
Smokey Joe
Treager 070
UDS
Char-Broil off-set smoker
Pink Thermapen
Richard_ is offline   Reply With Quote


Unread 05-22-2013, 07:06 PM   #11
Vision
is one Smokin' Farker

 
Vision's Avatar
 
Join Date: 09-11-11
Location: Baltimore, Maryland
Downloads: 0
Uploads: 0
Default

Fries, orings, and cole slaw.
__________________
"It's all about the Hill Country brisket."
Vision is online now   Reply With Quote


Unread 05-22-2013, 09:32 PM   #12
BevoBurn96
Full Fledged Farker

 
BevoBurn96's Avatar
 
Join Date: 12-29-12
Location: Clear Lake City, TX
Downloads: 0
Uploads: 0
Default

Home-made applesauce
__________________
Klose custom 43" Deluxe Grill Chef
Retired: modified NB Bandera (2000-2012), may it rest in pieces.

IMBAS Certified MOINK Baller
BevoBurn96 is offline   Reply With Quote


Unread 05-22-2013, 09:33 PM   #13
BevoBurn96
Full Fledged Farker

 
BevoBurn96's Avatar
 
Join Date: 12-29-12
Location: Clear Lake City, TX
Downloads: 0
Uploads: 0
Default

peanut butter cookies on the pit
__________________
Klose custom 43" Deluxe Grill Chef
Retired: modified NB Bandera (2000-2012), may it rest in pieces.

IMBAS Certified MOINK Baller
BevoBurn96 is offline   Reply With Quote


Unread 05-22-2013, 09:40 PM   #14
oifmarine2003
is One Chatty Farker

 
oifmarine2003's Avatar
 
Join Date: 11-26-12
Location: Grayslake, IL
Downloads: 0
Uploads: 0
Default

Wampus' Peach Bourbon Baked Beans

http://www.bbq-brethren.com/forum/sh...d.php?t=109907
__________________
Chris

Homemade Wood Smokehouse, Charmglow gasser, Smoke Hollow, UDS, dual chamber homemade grill, Uline Weber Kettle
Certified MOINK Baller

UNLINED DRUM KING OF CHICAGO AREA

Scrap Iron Chef
oifmarine2003 is offline   Reply With Quote


Unread 05-22-2013, 11:40 PM   #15
Zin
is one Smokin' Farker
 
Join Date: 05-23-11
Location: South, Texas
Downloads: 0
Uploads: 0
Default

Two of my favorite sides are Guacamole dip and Pico de Gallo. Also an assortment of grilled veggies is always delish.
Zin is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 11:01 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts