(listing call)What do you serve with your Q' Lets get the a - z

Well now,

The bride will start any list with banana puddin',and maybe a cobbler.

Tortilla chips with salsa,peeled chilled shrimp with cocktail sauce,seven layer southwestern dip with chips,smoked sausage bites and hot mustard.

Coleslaw,ranch style pinto beans,mustard 'tater salad,deviled eggs,corn on the cob[in season],sliced 'maters,chopped onions,sliced jalapenos, light bread,iced tea, Shiner's Bock and Abita Amber.

Here's my list, guess you could reorder it A to Z

• 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
  
  

Hint: I cheated, there was a similar post on the "Best of Forum" with some more info: Best Side Dishes

Smokin, it is ok to cheat. I believe it might have been the late, great Hollywood Fashion Plate, Classie Freddie Blassie who once said, "win if you can, lose if you must, but by all means cheat". One of my favorite side dishes is a combination of two veggies you listed. I enjoy black eyed peas and okra, with some chunks of thick sliced smoked bacon or ham mixed in. Further, I certainly do endorse your suggestion of a liberal use of liquids from the medicine cabinet. They only improve one's outlook on life.

Mmmmmmmm Beeeerrrrr

Dang, by the time Smokin and Tom are done, the whole world is cooked...

Let's see, fried okra is done.

Hey, how 'bout cold water mellon? We got that right now in the summer. Right on the money for a BBQ feast.

Nobody ever mentions Brunswick stew. But, it's a thing you can do...........

Hmmmmmmmmm.

That's about it. You got your keylime pie in there? No? Better add it. The lime cuts the...........grease. Good on the pallet.

Speaking of pallet, this forum is lacking on discussions of wine. Just beer. And sometimes, bourbon. But not wine. I tried some chianti with BBQ once, 'cause it's so macho and in-your-face, but it about made me sick.

What's a good wine for greeze...I mean BBQ?

You got cornbread? I can't go back and check for fear of losing this whole screen, but corn bread, and hush puppies and even spoon bread (spoon what? You never heard of that?) should be good. Which means, grits would be okay, too. (Si, y what about tortillas, said our companiero...Damn good question. Tacos a la Texano!)

Ok, here my A-Z list.

ABTs
Beer
Coleslaw
Dill pickles
Eggs (deviled)
Freedom fries
Green beans w/bacon and new potatoes
Hot sauce
Ice cream
Jalapenos
Key lime pie
Long Island Iced Tea
Macaroni salad
New Red Potato Salad
Onions
Peach cobbler
Quesadillas
Rhubarb pie
Strawberry pie
Tomatoes (sliced)
Upside-down cake (pineapple)
Vegetables (raw)
Watermelon
X-tra beer
Yellow squash (grilled)
Zucchini squash (grilled)

rj

Wow, that;s an a-z. What are ABT's?

Aren't you guys glad you have Cookshacks....you have all that extra time to fix all the sides!!! Besides, if we had to tend to the fire all night and day ....well, that would be twice as much beer!!!
ok, here's my (smaller) list.
Roastin' ears..(thats corn yankees)
fried squash/green tomatoes
potato salad
buttermilk coleslaw
smoked catfish spread w/crackers
green onions
hot pickles
ice cold budweiser
Pecan pie
banana pudding
and the occasional cup of "French Market" coffee from N'awlins


Bon Apetite

...and one other item: sweet potatoes.

I don't see them on the above lists. Go really great with BBQ menus, and, with the microwave, prep time is trivial. Good side, good side.

Take a green plantain, cut it thinly into chips, fry in oil and serve with a nice hot (spicy) salsa. Same can be done with yuca (cassava root). Peel and boil the yuca until you can pick it up with a fork, don't let it get mushy, then roll in seasoned (w/dried chiles, take your pick, salt) corn flour and fry in deep oil until golden. Lovely if topped with guacamole. Take an eggplant and burn it on the stove top. BURN IT, like black. Remove inside with spoon, discard skin. Place in blender, add clove of garlic, salt, olive oil, cayenne pepper, whirl for a bit. Spread this on crusty french bread, sprinkle on grated sharp cheddar and heat in salamander until melted. Damm I'm hungry!

P.S. That eggplant thing might be nice on a potatoe.....?! Hmmmmmmm