Side dishes that don't "work" for you?

What kind of meat are you serving? Pulled pork, ribs, chicken?

If they dont want what traditionally goes with que then just think of sides that you come across in restaurants you've visited. They may have to pay a little more if they dont want the "quick & easy"

I still think I'd keep beans on the menu because there are always those that expect beans with que. Just spruce them up with some of the great ideas on this forum.

ASPARAGUS & CHEESE - Simple & quick. Take canned asparagus, heat over stove, add some velveta.

SEAFOOD PASTA - Simple & not too time consuming, but a little pricey. Mix the prepared multi colored pasta with a plain vinegrette and toss in some scallops, shrimp, and fake crab meat.

LOADED POTATOS - Do a search on here. Its a Cook Shack favorite. If it is buffet style then just offer this as a "potato bar" and let people fix their own.

STUFFED MUSHROOMS - Not too expensive, but time consuming. Take large button mushrooms and cut the stems off where they join the head. Then prepare any stuffing mix, toss the flavor packet that came with it and use a creolle seasoning instead to mix with it. Boil 25 count shrimp and chop each into 3-4 pieces. Chop up some fake crab meat. Toss shrimp and crab in with the stuffing mix. Retain some shrimp and crab meat for the sauce. Prepare a white sauce, melt some velvita in it (just enough to make the color of the sauce a light yellow.) Place a thin layer (1/2") of stuffing in the bottom of a shallow pan. Stuff each mushroom and place in the pan. Pour sauce over the stuffed shrooms and bake at 350 for 45 minutes or so.

Good luck!

Sounds like you can need 2 or 3 of the standard sides and 2 non-standard. Here's a few ideas: black beans & rice; plantains; potato salad; grilled flat breads; rice & beans; grilled veggies; garden salad; fruits; mac & cheese; pasta salad.

Hope your charging a big premium for all these sides.

Well, I am charging cost plus $20 per hour of my time (all of my time). It is soemone I know, but am not a friend. We're serving beer braised brisket ( still smoked ) and pulled pork. We'll stilll have baked beans. I like the idea of loaded potatoes.

Try some of the tiny grape tomatoes with chopped fresh basil, "FRESH" mozzarella chesse (Whole Milk) cut up into small pieces, salt and fresh ground pepper, and a good grade of Extra Virgin olive oil, like Lucini's.
(http://www.lucini.com/store/start2.asp)
Do not cut up the tomatoes, as this will cause too much juice watering down the flavor. It is not traditional bbq fare, but it goes great with it.

For this time of year, how about Waldorf salad? There are also recipes on line for a potato salad made with sweet potatoes.The tomato dish Fast Freddie suggests sounds good. Being outside of Phila, you have DiBruno Brothers-best oils and cheeses.

Broccoli Salad with bacon and raisins.
Dress it with a coleslaw-type dressing.

ok here's a few ideas that i know worked well when doing "elder hostel" groups (good name for them too as they are both elderly and hostile)
all recipes are for 50 serving portions

tropical fruit salsa
2 1/2c papaya,dice
2 1/2c banana,sliced
2 1/2c pineapple,dice
1 1/4c kiwi,dice
1 1/4c green bell pepper,dice
1 1/4c red onion,dice fine
2 habanero, stemmed and seeded, minced
3 oz orange juice
1 1/2 oz lime juice (key lime is best)
1 1/2 oz olive oil
1/2c cilantro, minced

1- in large bowl put everything except oj, lime juice, olive oil and cilantro.
2- in small bowl put oj, lime juice and oil. whip this well and add to the fruit.
3- mix well (hands work best for this) and let it mature for 2 hours minimum and 4 hours maximum.
4- put into service container and garnish with the cilantro.

persian beet salad with yogurt and mint
13 lbs fresh beets no greater than 2" diameter
4 qt yogurt,plain,lowfat
1c mint,fresh,fine chopped
TT salt and pepper

1-trim beet top and root and steam until tender (50 mins) shock in ice bath,slip the skins and dice 3/4"
2-mix yogurt with mint and salt and pepper to taste
3-fold beets into yogurt. you want some nice white streaks so don't over fold.


lemon cashew rice

20 yellow wax peppers,stemed and seeded,cut into 1/8" rings
3 1/4 gallons cooked long grain rice
1 1/2c lemon juice
2T mustard seeds
1c ginger,fresh,peeled,finely chopped
6c cashews,rough chop
2c cilantro,fine chopped
oil

1-toss cooked rice with lemon juice and let set 10 mins
2- in oil fry the mustard seeds and ginger until the seeds just darken and the yellow peppers and cashews and remove from heat ( since i don't think you have access to a 40 gallon steam kettle i am modifing the recipe here.
3- working in the biggest batch that you can in a skillet toss the rice with some of the oil/seed mixture to warm. keep doing this until all the items are used up
4- place into service container and garnish with the cilantro

hope this gives you some ideas
jack