Our Best Barbecue Side DishesFrom potato salad to hush puppies, prepare these delicious dishes.
[CROSSTALK] I like to make an old recipe. I grow muscadines and, and scuppernongs. I make a conserve out of those. You cook the skins down separately. You mix that with a little, you know, fresh lemon and orange juice, pecans and walnuts cut up. And can all that together. So if you cook the skins of the muscadines and the scuppernongs they get to become like a black cherry consistency and that's one of my favorite things to have on a biscuit. [MUSIC]