Favorite Sides with your Q

Bean, baby...yagottahavedembeans!

Beans, grilled veggies, and cornbread...

Left and/or right.

Hot beans/cold beans. Beer. Spud Salad, mine is legendary. Cole Slaw. Beer. Grilled vegies. Beer. Grilled spud halves, crosshatched and basted with goose fat. Jicama Sticks marinated in lime, served ice cold with coarse sea salt. Beer. Smoked Salmon w/Grilled Halibut! Mac Salad w/Sardines or fruit, or seafood, or just plain. A noodle or potato kugel is killer with pork/w a BBQ sauce. Piles of homegrown horseradish with beef or pork. Whole onions slathered in butter, wrapped in foil and thrown on the fire.

Deerfoot Potatoes

1-2 spuds for each person
1 sausage link per spud
butter or goose fat
Salt, Fresh ground pepper, and garlic powder

Peel the spuds. Using a zucchini corer or clean 1 inch pipe, ram it down lengthwise to make a tunnel in the spud. Save cores. Insert a sausage link in each spud. Cut the ends off the cores and put back in the spud ends. Rub w/fat and sprinkle with the S,P, and GP. Wrap in H/D foil and throw on coals, grill, whatever fire you have, or bake, until spuds can be pierced with a fork. About an hour.

We serve these all the time and they are always a hit. Make sure everyone gets two...cuz they'll want it.

Here's two bread recipes that men can even do. They are also my most requested recipes from BBQ'ers around here:

Cheesy Bread Kabobs

1 5-oz. jar sharp American Cheese spread
1 tbs. soft BUTTER
1 or 10 cloves of minced garlic
1 green onion, sliced w/tops
1/2 tsp. dried tarragon, crushed
8 slices french bread (I make my own Sourdough Garlic French)

Combine everthing but the bread. Make two 4-layer sandwiches with the cheese and include the tops and bottoms. Cut each into quarters. Thread on 8 skewers. Grill over medium coal until lightly toasted. 6-7 minutes; turn often.

BBQ Italian Bread

2 c. bisquick
2/3 c. milk
2 tbs. grated Parmesan
1/2 c. shredded cheddar
2 cloves minced garlic
2 more tbs. Parmesan
Olive Topper
Paprika

Combine everything except the cheddar, Topper, 2 tbs. Parmesan, and Paprika. Stir just to moisten and spread in a greased 12 inch cast iron skillet (I use a square one).
Spread with the Olive Topper, sprinkle on the cheddar and Parmesan. Sprinkle edges w/Paprika. Place on hooded grill, lower hood, and grill over med. coals until done, about 20-30 minutes. Serves 10-12

Olive Topper
Combine 1/2 c. sliced green pimento olives with 2 tbs. butter, 2 tbs. sliced green onions, 1 tsp. worcestershire, 1/2 tsp. crushed oregano, a dash of S,P, and garlic powder, and a few shakes of hot pepper sauce.

quote:

Here's two bread recipes that men can even do.

Hey Andipoo, "even men"?

In the Double Lazy household we bake our own bread when the mood strikes us. Jan makes it (with a bread machine, of course) and I both supervise and am the official taste tester.

Want some recipes?

Double Lazy

Only Double Lazy households use a bread machine. And girlie-boys! LOL! This Single Lazy household uses Cousin Art. (Cuisinart Food Processor) I have bread rising as we speak! Can whip out a loaf to rise in 7 minutes in Cousin Art. Gonna go to my new property tomorrow and check out what grows to eat there, and taking home-canned red salmon salad sandwiches on homemade sourdough garlic! Jealous?

quote:

posted August 11, 2001 03:20 PM ���
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Only Double Lazy households use a bread machine. And girlie-boys! LOL! This Single Lazy household uses Cousin Art. (Cuisinart Food Processor) I have bread rising as we speak! Can whip out a loaf to rise in 7 minutes in Cousin Art. Gonna go to my new property tomorrow and check out what grows to eat there, and taking home-canned red salmon salad sandwiches on homemade sourdough garlic! Jealous?

Andipoo, hey, if you can't knead it by hand, you needn't knead it at all...or some such nonsense.

Property with a supermarket on it? Way kewl.

Jealous? While the salmon sandwiches sound yummy and the sourdough sounds good, too, I'm reminded of your quote about using electrical appliances to knead the dough.

So, ifenya don't mind, we're gonna knosh on a can of SPAM. BTW, we age our SPAM for 6 months before opening. Sort of takes it up to Prime grade.

Double Lazy

About sides. Gotta throw in cole slaw; certainly with the pork. But, we all know that. It's a classic side with BBQ.

What you don't know is my wife's cole slaw. That's the best.

End of story.

But, by the way, I think a lot of people make terrible cole slaw. Smokin should start a thread on cole slaw (Cabbage Patch Thread? Sounds cute, no?)

Here's my 2 cents worth: Sugar and celery seed should be banned from cole slaw.

Sorry. But there it is. The cafeteria at my elementary school used sugar and celery seed in the cole slaw. It warped me in very severe ways.
Made some pretty good ribs today. How 'bout you? Acarriii.

I think any BBQ can use a side order of fried okra, blackeyed peas fresh from the garden and some good ole' cornbread and washed down with a cold beer!!!

Enjoy, Jimbo

Well, since no one touched the essentials.......Sliced jalapenos,chopped fresh onions, chopped bread n' butter pickles and dill pickles ,cornbread or lightbread to dip your side sauce into, and a cold quart of homebrew.

Okay, based on the above, here's what I expect to see at the CS reunion in February, that can't be all?:

• Smoked Baked Beans
  
  
• Grilled Veggies
  
  
• Corn Bread
  
  
• hot beans/cold beans
  
  
• beer (is this a side or a main?)
  
  
• Spud Salad
  
  
• Cole/cold slaw
  
  
• Spud halves - crosshatched/basted with goose fat
  
  
• Smoked Salmon / Grilled Halibut -- appetizers?
  
  
• Macaroni Salad
  
  
• Beer
  
  
• Noodle / Potato Kugel
  
  
• Homemade Horseradish
  
  
• Whole Onions
  
  
• Fresh Bread
  
  
• Fried Okra
  
  
• Blackeye Peas
  
  
• Beer (do I see a trend here)
  
  
• Sliced Jalapenos
  
  
• Chopped Onions
  
  
• Chopped bread n' butter
  
  
• Dill Pickles
  
  
• Quart of Homebrew
  
  

Man I got hungry typing that

Ok, here's the DL list of sides that most always show up on our table with Q:

Smoked, or indirect smoke grilled Yukon Gold potatoes..sometimes loaded afterwards with chopped brisket or pulled pork, and Que sauce.

Smoked, or indirect smoke grilled corn on the cob..buttered and seasoned with garlic pepper and onion salt before cooking.

Home made bread...usually something on the sweet side. But, not for company because we don't have time to bake enough of it.


These other sides often show up with the others, especially when we are feeding a small herd:

Smoked barbecued beans.
Vinegar based cole slaw.
Smoked cabbages.
5 bean vinegar/oil salad.
Marinated mushrooms.
Pickle assortments.
Cold sliced beets.

Double Lazy

Double Lazy...I knead you! Oh, I mean, I went to the property yesterday and the only thing my "supermarket" sells, that I could find, was rose hips. Picked them, of course, and they make a fine sweet to add to BBQ sauce for pork or chix.

Chuck! Post your wife's cole slaw, unless it's a secret.

Okie! Don't forget beer on that list! LOL!

Andi, no secrets. Will post it after she gets home today. BTW, rose colored hips can be nice, too.

Double Lazy

One of my favorite sides is Smoked Corn on the cob. Here's a recipe for a great bbq butter that is a must for smoked corn on the cob:

1 cup butter
1 cup of Cookshack Spicy BBQ Sauce (yes that a plug for our sauce...)
1 tbs. cajun seasoning (I use Cookshack Spicy Chicken Rub)

Stuart, that's a completely different way of seasoning the corn from what we've done for years. Going to try your recipe next time out. Thanx..

Question, are you wrapping the corn in foil? We don't, but won't the sauce get messy if you do?

Double Lazy

Sorry I didn't explain myself very well. I smoke the corn in the husk. I pull all but about 3 layers of husk off and pull the silk. Then smoke/cook them for 2 hours at 225 with a small piece of hickory.

I butter them with the bbq butter right before I eat em... it's the best corn I have ever had.

Stuart, if it's the best you've ever had, we'll be trying it tomorrow night.

DL

I don't see Brunswick stew on the list. Maybe it's nobody's favorite side!

It's a good dish, but not easy to make...that is, it takes a lot of steps. Not like boiling corn! Do I recall Woodking posting about 28 ways to make brunswick stew?

And, Stuart, I got some of the Cookshack BBQ sauce, and I'm with you. It is very fine.
Acarriii

Hey Stuart, do you soak the corn at all before you smoke it? It sounds good!

Bruce