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Travelin' Sides

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  • smokinsteve
    Charter Member
    • Nov 2014
    • 312

    Travelin' Sides

    The neighborhood 4th festivities are afoot. Our host is smoking some butts, so I wanted to contribute to the feast. Trying to come up with some good smoked/grilled sides that would travel well and not suffer from not being hot. Thought about some "Blasphemy Ribs" or wings, but not sure about how tasty they would be served cold. Love to get a few ideas here!
  • RonB
    Club Member
    • Apr 2016
    • 11067
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    #2
    Smoked buffalo style wings?

    Comment

    • THE Humble Texan
      Club Member
      • Oct 2017
      • 148

      #3
      smoked potato salad

      Comment

      • smokinsteve
        Charter Member
        • Nov 2014
        • 312

        #4
        Originally posted by RonB View Post
        Smoked buffalo style wings?
        I was thinking about some wings, but are they okay sitting in a bowl outside for a while?

        Comment

        • HouseHomey
          Club Member
          • May 2016
          • 4316
          • Huntington Beach, Ca. Surf City USA.
          • Equipment
            Slow n Sear
            Drip n Griddle
            22" Weber Kettle
            26" Weber Kettle one touch
            Blackstone 36” Pro Series
            Sous vide machine
            Kitchen Aid
            Meat grinder
            sausage stuffer
            5 Crock Pots
            Akootrimonts
            Two chimneys (was 3 but rivets finally popped, down to 1)
            cast iron pans,
            Dutch ovens
            Signals 4 probe, thermapens, chef alarms, thermapop and maverick T-732 and various pocket instareads.
            The help and preferences
            1 extra fridge and a deep chest freezer in the garage
            KBB
            A 7 year old princess foster child
            Patience and patio furniture
            Lots of ice cubes
            "Baby Girl" The cat

            Erik S.

          #5
          Beans stay hot like napalm.

          Comment

        • scottranda
          Charter Member
          • May 2015
          • 1530
          • Charlotte, NC

          #6
          Grilled lemonade. I think there’s a recipe on the AR website.

          Comment

          • Troutman
            Club Member
            • Aug 2017
            • 6522
            • Republic of Texallence

            • OUTDOOR COOKERS
              22" Weber Kettle - Red Premium Limited Edition
              6 Burner Weber Summit Gasser
              22" and 18" Weber WSM Smoker
              18” Jumbo Joe
              36" double door Lyfe Tyme offset stick burner (SOLD !)
              Pitts & Spitts Pellet Pro 2436
              BBQ ACCESSORIES
              Classic Thermopen
              Thermoworks SMOKE
              Fireboard Pro with Pit Viper fan
              Grill Grates
              SNS for the 22" Weber kettle
              A-MAZE-N Smoker 12" Tube & Tray
              Weber stainless veggie basket
              Weber stainless fish basket
              Weber stainless rib rack
              Phat Mat cooking mats
              Barbestar BBQ Cooking Gloves
              WOOD & PELLET PREFERENCES
              For Beef (brisket, beef ribs, large clods/roasts) = 100% mesquite, oak or hickory
              For Chicken & other fowl = competition blend, cherry/oak/hickory
              For Turkey = 100% hickory or competition blend
              For Pork Shoulder = mesquite, oak or hickory
              For Pork Chops or Ribs = 100% applewood
              SOUS VIDE
              Anova Immersion Circulator 900 watt & 12 & 18 quart Rubbermaid containers with hinged sous vide lids
              INDOOR COOKWARE
              Generic Calphalon non-stick cookware set of pots and pans
              12" & 14" All-Clad Stainless skillets
              Cast Iron 12" skillet by Victoria
              La Creuset Cast Iron 7 quart Dutch Oven - Yellow Round
              La Creuset Cast Iron 7 quart Dutch Oven - Cherry Oval
              Old Revere Wear Copper & Stainless Pots (handed down)

              JA Henckels 15 piece Stainless Knife Set
              Victorinox 12" Fibrox Pro Slicing Knive
              Victorinox 6" Curved Boning Knife
              Set of Dalstrong Japanese Steak Knives

            #7
            I'd just do conventional coleslaw and potato salad. Serve the pulled pork on bread and do the coleslaw on top, meal in a bun.

            Comment

            • ssandy_561
              Charter Member
              • Apr 2015
              • 976
              • Central OHIO

              #8
              Click image for larger version

Name:	2D830AA9-16C7-459B-8D4C-94479D400EBE.png
Views:	18
Size:	170.3 KB
ID:	701050 If you want to do ribs I suggest getting one of these coolers. It’s long enough to fit racks of ribs in without cutting them first. I have fit 6 racks in it before (Probably could have fit 8). And I’ve had it keep the ribs warm for 3+ hours before.

              Comment

              • HouseHomey
                Club Member
                • May 2016
                • 4316
                • Huntington Beach, Ca. Surf City USA.
                • Equipment
                  Slow n Sear
                  Drip n Griddle
                  22" Weber Kettle
                  26" Weber Kettle one touch
                  Blackstone 36” Pro Series
                  Sous vide machine
                  Kitchen Aid
                  Meat grinder
                  sausage stuffer
                  5 Crock Pots
                  Akootrimonts
                  Two chimneys (was 3 but rivets finally popped, down to 1)
                  cast iron pans,
                  Dutch ovens
                  Signals 4 probe, thermapens, chef alarms, thermapop and maverick T-732 and various pocket instareads.
                  The help and preferences
                  1 extra fridge and a deep chest freezer in the garage
                  KBB
                  A 7 year old princess foster child
                  Patience and patio furniture
                  Lots of ice cubes
                  "Baby Girl" The cat

                  Erik S.

                #9
                Just Bring beer!

                Comment


                • ssandy_561
                  ssandy_561 commented
                  Editing a comment
                  +100

                • mnavarre
                  mnavarre commented
                  Editing a comment
                  +ExtremeMultiLike
              • LA Pork Butt
                Charter Member
                • Dec 2014
                • 4526
                • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

                #10
                I would go for a small Butt for pulled pork in a faux cambro and use the pork to make creative appetizers or sides.

                Comment

                • ofelles
                  Club Member
                  • Jun 2018
                  • 1047
                  • Brentwood CA
                  • Yoder YS640 on Comp cart
                    Klose Charcoal Grill
                    VacMaster Pro 380 sealer
                    Maverick ET-733
                    Maverick PT-75
                    Thermoworks Signal
                    Thermoworks Dot
                    Thermopen Mk4

                  #11
                  Cajun Potato salad is always a hit for me. It is a modified Paul Prudhomme recipe

                  Cajun Potato Salad

                  Yield: 10 side dish servings

                  Ingredients:
                  • 5 pounds red skinned potatoes, washed and cooked whole or cut to ¾” cubes
                  • 6 hard boiled eggs, roughly chopped
                  • ¼ cup onions, chopped
                  • ¼ cup celery, roughly chopped
                  • ¼ cup green peppers, chopped
                  • 2 teaspoons cayenne pepper
                  • 2 teaspoons prepared mustard
                  • 2 teaspoons salt
                  • ¼ teaspoon white pepper
                  • Green Onion Dressing (recipe follows)

                  Preparation:
                  1. Place potatoes in a large pot; cover by 1"with salted water. Bring to a boil on high heat , cover and simmer on medium, stirring once or twice to ensure even cooking, until a thin-bladed paring knife inserted into the potato can be removed with no resistance, about 10 min. (if whole; 25 to 30 min. for medium potatoes and 15 to 20 min. for new potatoes).
                  2. Drain (peel if desired). If not cut up, cut potatoes (use a serrated knife if they have skins) into ¾” cubes while still warm, rinsing knife occasionally in warm water to remove gumminess.
                  3. In large bowl combine first 9 ingredients, add ½ of Green Onion Dressing and mix well. Add additional dressing as needed.
                  4. Refrigerate until ready to serve.

                  Green Onion Salad Dressing

                  Yield: about 3 cups

                  Ingredients:
                  • 2 extra large egg, plus 2 yolk
                  • 2½ cups vegetable oil
                  • 1½ cup green onions, finely chopped
                  • 3 tablespoons Creole mustard (preferred) or brown mustard
                  • 2 tablespoon white vinegar
                  • ½ teaspoon salt
                  • ¼ teaspoon white pepper

                  Preparation:
                  1. Blend egg and egg yolk in a food processor or blender until frothy, about 2 minutes
                  2. With machine on, gradually add the oil in a thin stream.
                  3. When mixture is thick and creamy, add the remaining ingredients and blend thoroughly.
                  4. Refrigerate until ready to use. (makes more than enough)


                  Comment


                  • Troutman
                    Troutman commented
                    Editing a comment
                    You say “modified”, how do? Is it a departure from Prudhomme or basically the same? I’m liking was I see, HUGE fan of KPaul !!!!

                  • ofelles
                    ofelles commented
                    Editing a comment
                    @Trutman it is a slight departure. Doubled the Green Onion Dressing. Use red potatoes unpeeled instead of peeled white potatoes

                    potato Salad page 237 and dressing page 273 of hia Louisiana Kitchen cook book

                  • ofelles
                    ofelles commented
                    Editing a comment
                    Not that easy to make his recipes much better!
                • JeffJ
                  Charter Member
                  • Feb 2015
                  • 2313
                  • Michigan
                  • Jeff

                  #12
                  Smoked wings! That's my go-to for occasions like this.

                  Comment

                  • smokinsteve
                    Charter Member
                    • Nov 2014
                    • 312

                    #13
                    So I decided to go with potato salad, which I had never made before. I used the "Mayo Mojo Potato Salad" from amazingribs and am very pleased with the result. It's nice to be able to spice it up even more simply by adding more of the Mayo Mojo. Kudos to Pitmaster Member Jeff Myers for the contribution!!

                    Comment


                    • Troutman
                      Troutman commented
                      Editing a comment
                      Good choice
                  • mountainsmoker
                    Club Member
                    • Jun 2019
                    • 1465
                    • Bryson City, NC

                    #14
                    There is nothing ya can't take. We always had a family reunion in August 80+ people. My family always wrapped hot dishes it newspaper and towel and made the four hr trip from Indiana to Ohio and they would still be hot. Newspaper is an excellent insulator for those youngster that haven't used it.

                    Comment


                    • HouseHomey
                      HouseHomey commented
                      Editing a comment
                      Not the digital kind right? 😀

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                  Meat-Up in Memphis 2020

                  Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early! Click here for details. (https://amazingribs.com/memphis2020)
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                  Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

                  Click here to see our list of Gold Medal Gifts


                  Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

                  maverick PT55 thermometer

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                  Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


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                  the good one grill

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                  Click here to read our complete review


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                  The Undisputed Champion!

                  thermapen

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                  The Cool Kettle With The Hinged Hood We Always Wanted

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                  Click here for more about what makes this grill special


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                  G&F Suede Welder's Gloves

                  Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

                  If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

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                  grill grates

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                  kareubequ bbq smoker

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                  masterbuilt gas smoker

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