Don’t miss these 19 recipes for staff-approved barbecue side dishes to round out your next low-and-slow gathering.
This is the best of both worlds – deviled eggs kissed with smoky chopped pork. One of our favorite make-ahead tips: place
yolk filling in a zip-top plastic bag, and the egg white halves in another container (especially handy if taking to barbecue).
When you’re ready to fill egg white halves, simply snip a corner of the zip-top plastic bag and pipe away.
We love this recipe for its simple, summer pleasure. Fresh sliced tomatoes paired with sweet Vidalia onions and a little chopped
fresh, fragrant basil. This recipe is actually better if prepped a few hours ahead, which allows all the flavors to get cozy.
This zesty Asian twist on classic slaw is wonderful with smoked chicken and pork. Wasbi paste and fresh grated ginger give
this colorful mix a delightful eye-opening kick. And the surprising peanutty crunch takes it right over the edge. Don’t worry
about leftovers, it’s even better the next day piled high on a leftover pulled pork sandwich.
Take two Southern icons, watermelon and toasted pecans, and combine them with slightly sweet, nutty mâche (a tender lettuce),
and you have one out-of-this-world salad. And crumbled Gorgonzola adds an unexpected layer of creamy richness. Feel free to
substitute your favorite baby lettuce for mâche – it’ll work just fine.
Jazz up your presentation by serving this salad in paprika-rimmed glasses. (Simply dip the rims in lemon or lime juice, then
into paprika.) We found this recipe works best with round white potatoes. You can reduce calories from fat by using light
mayo and light sour cream.
One of the staff’s all-time favorite potato salads. The secret to this 6-ingredient star is Duke’s Mayonnaise (a Greenville,
SC culinary institution), a touch of spicy brown mustard, and boiled eggs, which are grated on the largest holes of a cheese
grater. The recipe calls for baking potatoes, but we also love it with red-skinned potatoes.
The key to this sensational slaw is the dressing. The combo of milk, buttermilk, lemon juice, and a little white vinegar elevate
humble shredded cabbage to something truly spectacular. This recipe’s creamy sweetness is the perfect partner to smoky barbecue.
While these golden deep-fried gems are often paired with fried fish, Kentuckians and Carolinians think of them as natural
partners to any plate of barbecue. These light-as-feather balls start with a combo of self-rising cornmeal and flour (for
extra fluffiness) and a chopped jalapeno for a spirited, but not too hot, kick.
This Tex-Mex twist on traditional barbecue sauce combines tangy green tomatoes and crisp tomatillos for a tongue-tingling
flavor sensation. You have to try this over your favorite recipe for barbecue chicken or shrimp. Better still, you can make
this up to 1 week ahead.
This tasty twist on baked beans stirs together in minutes, then bakes just until bubbly and thick. We love the convenience
of canned pork and beans, which are kicked up to the next level with a touch of barbecue sauce, dry mustard, and hot sauce,
before getting a sweet kiss of flavor from good ol’ root beer.
If you like broccoli salad, you will love this red-and-green salad. Bacon and pecans add texture and saltiness to the creamy-dressing-coated dish.
You can find many hues of heirloom tomatoes from local farmers. Complement the fresh flavor of sliced tomatoes with basil and goat cheese in an herb dressing. Or grill them on skewers and drizzle with vinaigrette.
Grilling the potatoes in an easy-to-fold aluminum foil packet adds a subtle note of smoky flavor–plus it makes cleanup a breeze.
Make your summer corn about more than just salt and butter. Give it a new spin by smoking over hickory chips and season with
Who says veggies have to be boring? Balsamic vinegar and honey make these a sweet and tangy complement to your main dish.