What's your favorite sides and will you share??

[jasonevans84]

I like to grill pineapple, I try at least keep it a little healthy

[Willy]

Try grilling split mangoes or peaches too.

[l'inferno]

Hmmmmmm.
Pineapple.
I concur.

​Let's keep it healthy for our fruitarian guests.

[l'inferno]

Can't decide if it's the swineapple or the cherpumple that is more fascinating.

[GadjetGriller]

Interesting what did you stuff/Wrap the Pineapple around? looks good though!

[Yno]

Mosca Can you post a link to your potato salad recipe? I am too lazy to search for anything over a month old! Right now my favorite potato salad is (gasp!) store bought from Lunardi's, a local high end grocery store chain. Good stuff. but I would like to just make my own, even if the recipe is stolen from a fellow Pit member.....

I am also struggling to find a great cole slaw recipe. The best I ever had was made by the mother of my girl friend when I was in high school, some two or three hundred years ago. I have never bee able to reproduce it. Surprisingly enough, I have not tried Meathead's recipe yet, but I will this week. And if a recipe does not have celery seeds in it, it ain't cole slaw!

[Breadhead]

+1^ on the celery seeds for coleslaw.👍

[Willy]

I'll post a celery seed recipe later today.

[Mosca]

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/potatoes/80602-spring-potato-salad-recipe

No mayo. You can use a little bit more oil and vinegar and it is still excellent. Better the next day even. Server earn or cold.

[bbqoaf]

Did some bacon wrapped peaches the other night, amazing!

[EdF]

It's amazing how well peaches go with pork. Found a recipe where you slice butt horizontally, beat it to 3/4 inch, add an Italian salad-dressing like mop, put it on a very hot cast iron pan on the outdoor cooking device, sear 7 minutes, flip, add halved peaches, and sear about 3 minutes. Yo!

[Willy]

Yno Here's one of my fave slaw recipes:

Celery Seed Coleslaw

The dressing:

1 small yellow/brown onion, roughly chopped
3/4 c sugar
1 t dry mustard
1 c vegetable oil
½ c vinegar
1 T celery seeds

Add first four ingredients to a blender and blend for several minutes. Add vinegar and celery seed and blend briefly. Refrigerate until use.

The slaw:

4 parts thinly sliced green cabbage
1-2 parts thinly sliced red cabbage
Plus some thinly sliced red onion, red bell pepper and some grated carrot. IMHO, everything must be VERY thinly sliced and then chopped to short (bite sized) strips.

Note: Extra slaw doesn’t keep very well after mixing with the dressing. It’s maybe OK the next day and goes downhill steadily thereafter. Try and make it in amounts such that there won’t be any leftovers. The dressing itself keeps well in the fridge for a week or so (maybe more).

[David Parrish]

Fried Okra... goes with everything... ribs, steak, chicken, ice cream... anything.

Ingredients
6 cups oil, for frying
1/2 cup cornmeal
1 cup all-purpose flour
2 teaspoons House Seasoning, recipe follows
1/4 teaspoon cayenne pepper
2 pounds fresh okra, sliced 1/2-inch thick
1/2 cup buttermilk

Directions
Heat oil in a large, heavy-bottomed skillet or Dutch oven to 350 degrees F. (You may not need to use this much oil; do not fill the pan more than halfway up the sides with oil.)
In a medium bowl, combine cornmeal, flour, House Seasoning, and cayenne pepper. Dip okra in buttermilk and then dredge in cornmeal-flour mixture to coat well. Carefully add okra to the hot oil and cook until golden brown. (It may be necessary to fry the okra in batches.) Remove from oil, drain on paper towels, and then serve immediately.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

Recipe courtesy of Paula Deen

[fuzzydaddy]

I was all with you until you said ice cream.

[David Parrish]

OK I haven't tried it with ice cream but I bet it'd work out!

[RonB]

Guest - my dear departed Grandfather once said that okra was so slippery that when he left the table after eating some, it was already in the chair.

[Yno]

Thanks, y'all, I knew you would come through!

[Reds Fan 5]

@GadgetGriller, here is the Raichlen Memphis mustard slaw recipe. This is from his BBQ USA book (pages 248-249 in my edition).

small/1/2 large head of cabbage, shredded

1/2 red pepper (we don't use this)

1/4 cup yellow mustard

1/4 cup mayonnaise

1/4 cup sugar

1/4 cup distilled white vinegar

1/2 teaspoon celery seed

1/2 teaspoon black pepper

salt to taste

whisk the dressing ingredients until smooth, toss with the cabbage

very easy and our go to BBQ side

Though some of the techniques and advice in his older books are outdated, Raichlen's recipes are still among my favorites.

[GadjetGriller]

THANKS Reds Fan 5 copied and pasted into my recipe files!! Gonna be doing a Brisket this week I think this will be the side!!

[Nuke em]

Beer. Nuff said

[ecowper]

A typical BBQ shindig at our house has a menu like this

Appetizers/Snacks for socializing

Tortilla chips plus homemade guacamole and salsa
Shrimp - my wife's recipe that she's been making forever
Potato chips
Veggie tray
Uncle Dan's ranch dressing/dip
Mixed nuts

Main meal

BBQ (of course) - typical either ribs or pulled pork. I also cook some flank steak and chicken breasts to cover the bases.
Baked beans (I like Meathead's Boston beans recipe on the smoker)
Coleslaw - constant battle here between my son and I - I like a sweet n sour, he likes a creamy slaw
Oriental chicken salad or a green salad
potato salad
fruit salad
deviled eggs

Dessert

Blackberry cobbler
Ice cream
Single malt whiskey and cigars

Beverages

Assorted sodas
Cold water
Chilled white wines (La Crema Chardonnay is a good choice)
Red wines (sorta depends on our guests, some like Pinot noir, some like Cab)
Beer - usually an assortment of Stella, Coors Light and RedHook
Bourbon - typically Gentleman Jack, great for Saturday afternoon BBQ shindigs.

Happy to share any and all recipes, but some I have to go dig out since my wife makes them, not me.

[GadjetGriller]

Nice thats a heck of a spread!! (I agree I like the Sweet and sour Coleslaw)

[ecowper]

We do love our BBQ shindigs!