BEST BBQ Side Dish- what's yours?

teacups

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Dec 14, 2006
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What are some of the best things that you've taken or enjoyed at a BBQ as side dishes? Please share!

I'll add the first one:
Pasta Salad
package spinach and cheese tortellini cooked drained cooled
black olives (I use both the small whole and the sliced)
chopped red onion
shredded carrots
artichoke hearts
can oregano/balsamic diced tomatoes, drained
asparagus spears
garlic and onion powder
salt pepper
vidalia onion creamy salad dressing

Use the amounts of each that work for you!
It's GREAT!
 
Pasta Salad

Ingredients

1 pound pasta (I use bowtie)
1/4 pound pepperoni, chopped
1/2 pound mozzarella cheese, diced
1 (6 ounce) can black olives, drained and chopped
1 red bell pepper, diced
1 green bell pepper, chopped
3 tomatoes, chopped
1 (.7 ounce) package dry Italian-style salad dressing mix
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons dried oregano
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese

DIRECTIONS

Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.
In a large bowl, combine the pasta, pepperoni, mozarella cheese, black olives, red bell pepper, green bell pepper and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.
To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad, and mix well.
 
Loaded Baked Potato Salad

Ingredients

8 potatoes, cubed (half peeled or half with skin)
2 teaspoons salt
6 slices bacon, diced & crisp cooked
6 green onions
2 cups cheddar cheese, shredded
16 ounces sour cream
1/4 teaspoon pepper
1 cup mayo

Directions

Cube and boil potatoes with salt. Drain. Crumble bacon and slice onions(including tops). Combine sour cream, pepper and mayo. Add to potatoes. Add bacon, onions and cheese (reserve some of each for top). Mix with potatoes. Pour into baking dish. Top with reserved cheese, onions, and bacon. Bake 350 for 10-15 minutes (until cheese melts).

Can be served warm or cold.
 
BBQ Baked Beans

3 giant-sized cans of pork & beans
1 large jar of Head Country BBQ sauce (there's no better sauce around)
1/4 c of brown sugar

Dump everything in a pot & stir to simmer. Transfer to a crock pot and take to your BBQ. Everyone always thinks they are homemade and rave about them. I chuckle silently. :laughing:
 

Low-cal Strawberry Pie

1 3-oz pkg of sugar-free strawberry Jello
1 3-oz pkg unflavored gelatin
3 cups water
1 3-oz pkg sugar-free vanilla pudding, the cook & serve type
3 cups strawberries, sliced

Dissolve gelatin and Jello in 2 cups boiling water. Stir in 1 cup cold water and pudding. Heat the mixture to a rapid boil on the stove or in the microwave. Chill mixture while you cut up the strawberries. Spread strawberries in the bottom of a deep pie plate(no crust) or 2 quart casserole. Pour the cooled Jello/pudding mixture over the strawberries and Chill. Top with Fat-free Cool Whip.

This pie is so delicious! I didn't tell my family it was all sugar-free/fat-free and they thought it was DA BOMB:banana:
 
If you're actually having BBQ at the cookout, this is a great mustard slaw recipe! It's good on BBQ sandwiches, as a side dish, and on hotdogs. DH even likes it on burgers.

FYI...the recipe involves canning some for later. I got it from my mom and grandmother, and it makes enough for four households. I'm sure you could divide it down to make just enough for a couple of meals, but it's so good, we make one or two batches at once and then we have it in the pantry year round. It does need to be refrigerated once it's opened, though.


"Poolroom" Hot Slaw

2 large heads cabbage (3 1/2-4 lbs.) shredded
3 medium onions diced finely
3 carrots shredded finely
2 bell peppers chopped finely
1 Tbs. black pepper
1 tsp. cayenne pepper
1 cup white vinegar
3 cups (3-8oz. jars) yellow mustard
3 1/2 cups sugar

Combine ALL ingredients in a large pot over medium-high heat. Bring to a boil, stirring occasionally.

Reduce heat and simmer 20-25 mins. Remove from heat and pack into jars while hot and apply lids and rings and close snugly.
 
Loaded Baked Potato Salad

Ingredients

8 potatoes, cubed (half peeled or half with skin)
2 teaspoons salt
6 slices bacon, diced & crisp cooked
6 green onions
2 cups cheddar cheese, shredded
16 ounces sour cream
1/4 teaspoon pepper
1 cup mayo

Directions

Cube and boil potatoes with salt. Drain. Crumble bacon and slice onions(including tops). Combine sour cream, pepper and mayo. Add to potatoes. Add bacon, onions and cheese (reserve some of each for top). Mix with potatoes. Pour into baking dish. Top with reserved cheese, onions, and bacon. Bake 350 for 10-15 minutes (until cheese melts).

Can be served warm or cold.

AAAAHHHAAAAA! Do you hear the angels singing? Wow that sounds killer good.

Oops forgot to add.
It depends what we're having today With Steaks it's Oven roasted reds with onion/garlic olive oil. and some veggies.

usually though it's fries and corn on the cob. (although I want to have pasta salads on hand from now one. They are yummy with chicken)
 
COUSCOUS SALAD:

1 box Garlic and Oil flavored couscous (sometimes I use the pine nut one if I have it in the house)
1 diced cucumber
2 cans chick peas
1 small diced black olives - diced
1 large tomato - diced
1 small red onion - diced
Balsamic Dressing

mix everything together, add dressing, stir and refrigerate. I threw a bunch of leftovers one day in a hurry and now everyone asks me to bring it for their parties. I really don't know the actual measurements, I just keep adding till it "looks right". When I have leftover grilled chix, I dice it and throw it in too.
 
Here are a couple that I love:

LAYERED PEA SALAD

1 head lettuce, broken in pieces
1 c. diced celery
1/2 c. chopped onion
2 c. frozen peas, do not cook
4 hard boiled eggs, chopped
2 c. mayo
3 tbs sugar
8 oz. or more shredded cheese - works well with cheddar, swiss or parmesan (to cover the top of salad)
8 oz. crumbled bacon or 1 bottle (3 oz.) of Bacon Bits

Do not toss. Layer ingredients in a large bowl, refrigerate, the longer the better. Keeps well. Toss when ready to serve.



Broccoli Salad
1 head fresh broccoli, cut into bite size pieces
1/2 cup raisins
1/4 cup red onion, chopped
2 tablespoons white sugar
3 tablespoons white wine vinegar
1 cup mayonnaise
1 cup sunflower seeds
10 slices bacon (or use bacon bits)

Cook and crumble bacon.
In a salad bowl, toss together broccoli, raisins and red onions. In a separate bowl, whisk together the white sugar, vinegar and mayonnaise. Pour over broccoli mixture and toss to coat. Refrigerate for at least 2 hours.
Before serving, sprinkle with sunflower seeds and crumbled bacon. Toss and serve.
 
White bread. That is the only side offered at the greatest BBQ rib joint on earth, Dreamland Ribs in Tuscaloosa, AL.
 
Chinese (chicken optional) Salad

Salad:
4 pkgs shredded lettuce or 2 heads iceberg finely cut
1 bundle green onions chopped - save 1 stalk of onion for dressing
1 can water chestnuts finely chopped
1/2 C. toasted sesame seeds
Toss together

Add:
Finely chopped chicken if desired - I use either BBQ chicken w/o sauce or I cook it in soy sauce & Garlic.

Dressing:
3/4 C. sesame oil
1/4 C. soy sauce
1 Tbsp. Red wine vinegar
1 Tbsp. chopped garlic
1 stalk chopped green onion
6-10 twist of ground black pepper

If possible add the garlic to the oil and lightly muddle, let sit overnight then add the rest of the ingredients

Garnish:
1 package of MaiFun rice noodles "puffed" in hot oil.


Toss the salad with the dressing and then top the salad with the noodles just prior to serving. A large shallow pasta type salad bowl works the best.
 
Ramen Noodle Salad

2 pkg uncookied Ramen Noodles (chicken flavor)
1 bag broccoli slaw
1 cup cashew halves
3/4 to 1 cup sunflower seed kernels
1-2 bunches chopped green onion
1 cup oil
1/2 cup sugar
1/3 cup white vinegar
2 flavor packets from Ramen noodles

Mix Ramen noodles(broken up), broccoli slaw, cashews, sunflower seeds, chopped green onions in large bowl.

Mix oil, sugar, white vinegar, & flavor packets from Ramen noodles together.

About 1 hour before serving, pour dressing over salad & mix well.
 
Ramen Noodle Salad

2 pkg uncookied Ramen Noodles (chicken flavor)
1 bag broccoli slaw
1 cup cashew halves
3/4 to 1 cup sunflower seed kernels
1-2 bunches chopped green onion
1 cup oil
1/2 cup sugar
1/3 cup white vinegar
2 flavor packets from Ramen noodles

Mix Ramen noodles(broken up), broccoli slaw, cashews, sunflower seeds, chopped green onions in large bowl.

Mix oil, sugar, white vinegar, & flavor packets from Ramen noodles together.

About 1 hour before serving, pour dressing over salad & mix well.

I just KNEW this recipe would be here. I have been searching my e-mails for this one. I was visiting friends in CT last summer and they made this. It was so yummy and who knew that raw ramen noodles would taste so good in this.......I am so glad I checked this thread.:thumbsup2
 
Well... I live in NC. Barbecue is a totally different thing than a cookout where you slap some meat on the grill. Barbecue is pork, slow cooked in a smoker over a wood fire and served pulled (or ribs). Sauce is optional- either vinegar based or tomato based. Some like mustard based as well.

My favorite sides for barbecue are slaw, baked beans, and hush puppies. Thngs that I like to serve at a cookout are things like roasted corn on the cob, pasta salad, grilled fruit, and chips.
 


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