Do this and charge your guests extra.
-
-
I make a latin american style yellow rice as a side for both ribs and chicken. I start with a package, but then really doctor it up. I saute a few tablespoons of my homemade recaito (which I keep in the freezer flattened in a ziploc bag. I hack a bit off with a clever when I want.) in a couple tablespoons of EVOO. Then I put the packaged yellow rice (I prefer Vigo brand), the sauteed racaito with the EVOO, a packet (or teaspoon) of salt free chicken bullion granules and one or 2 packets/tspns of Goya brand Sazon with achiote and culantro, about 1/2 cup or so each of frozen peas & carrots and frozen corn kernals all in a rice cooker with the amount of water from the package (perhaps a slight amount less if your frozen veggies are frosty) and cook on the white rice setting. The rice cooker will hold it hot until the 'cue is done. I usually try to give it a good mix (the veggies come to the top) when it's done then close it back up to keep hot. Really easy and everybody loves it. Makes really good arroz con pollo too with very few additional steps, but that's a different topic.Comment
-
Watermelon, cherry tomato, cucumber salad. And of course Coleslaw with apple slivers and blue cheeseComment
-
No. Sorry. Not mine. I have done caprese that way but that was not mine.
Twas a mispresenation on my part.
Just an internet pic to reinforce the smart side suggestion of caprese offered by Mosca
For me seasoning is not much. Mother nature* + good salt + very good olive oil. DONE**
**(option fresh ground pepper, good balsamic / up to chef & guests preference)
* (note, the mother nature + S + P + EVOO is a formula that works nearly all of the time IMHO).
I'm fortunate because my GF bakes at a great italian market/rest/pizzaria that makes fresh mozzarella daily.
Very spoiled as I get it often and the GF always makes it look pretty.
She even puts a tomato rose in the middle.
Comment
-
I'll have a plate with all the above mentioned.Comment
-
BEER!! ( 2 exclamation points because I was told to have 6 figures ). So, favorite side, BEER!Comment
-
GadjetGriller
What do you cook on?
Or rather which grill/smoker are you cooking on this time?
Knowing the real estate may fine tune the side suggestions.
I know peeps on the forum mention the beans under the protein (i'm not a total believer in that - could be a separate topic).
I would consider doing fresh beans soaked overnight and put in crockpot. Very easy, little bit of planning, takes a long time but so does Q.
If there is room for an aluminum pan I might suggest, Zucchini stew, some call it Giambotta - loosely translates to "concoction" in Italiano.
Pretty simple given time of year and access to fresh veg.
Just cut anything and everything garden: eggplant, zucchini, tomatoes, peppers (any color), squash, onions, garlic, mushroom dot-dot-dot
Little EVOO, S + P, heat + love.
Can cook covered for a while if in hurry but there is a enough moisture in veg that you don't have to.
Me, I would cook post smoke (but I have not found a solid smoked veg dish yet).
Can cook to doneness (al dente) but it is just as good cooked through.
Chef it up with parsley, fresh herbs, wine, etc.
Comment
-
Our go to sides are baked beans and a mustard vinegar cole slaw from one of Raichlen's books. We've tried the beans on the smoker but they were oversmoked and not particularly good. We typically bake them in the oven with some rub.Comment
-
I've not heard of Mustard vinegar cole slaw sounds interesting! Must go Google Raichlen's book!! -
GadjetGriller, I'll find the exact reference and post it here. The recipe is basically yellow mustard, white vinegar, sugar, salt, pepper, and shredded cabbage. We love it.
-
-
I like my sides to complement my main dish, but also to have an element of surprise.
So, if the main dish is, for example, brisket? Surprise everyone with a side of baby back ribs! Or, main dish is pulled pork? Surprise! Chicken BBQ! And skewered shrimp!
The possibilities are endless, use your imagination!Comment
-
Here is a bean recipe I use. Easy and tasty...
Ingredients- 3 cans pinto beans
- 3 strips of extra-thick cut smoked bacon
- 1 med onion diced
- ½ green bell pepper diced
- 1 can diced tomatoes
- 1T chili powder
- ½ t black pepper
- ½ t ground cumin
- ½ dried mexican oregano
- ½ t garlic powder
- Salt to taste
Directions- Slice bacon into lardons, and cook until just crisp.
- Remove lardons (leaving fat) and add onion and bell pepper and sauté until soft
- Add in lardons & remaining ingredients and bring to a boil
- Reduce heat and simmer ~30 minutes, adding salt as desired
Comment
-
Absolutely. I start with dried beans and cook them until pretty much done and then place under the butt to catch the drippings. Delicious. If your beans have a lot of liquid when they are finished just put underneath butt and when butt is done remove the beans and strain the liquid and reduce liquid and add back to the beans. If you like you could also add some bbq sauce to taste before putting the beans under the butt.Originally posted by Dr ROK View PostComment
-
-
Ya know - "butt drippings" just doesn't sound that good when you think about it...
Comment
-
For me, slaw and beans. Almost any slaw, from vinegar to creamy to KFC style--not too runny with mayo, though. Greens too, especially collards. tater salad is fine, but not top tier. A nice slice of cream-cheesy lime pie for dessert...can't stand the chiffon-y versionsComment
. Oh hell, you were talking about food sides...ok, lets see...for the traditional BBQ I like baked beans, cole slaw, potato salad. 
Comment