"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Salads & Salad Dressings
Click Here to Login
Thread Tools Display Modes
Old 05-09-2006, 11:18 AM   #1
Senior Cook
Join Date: Mar 2006
Location: Kansas City
Posts: 384
ISO different side dish ideas for BBQ

Looking for different side dish ideas. We are having a bar-b-que this
weekend. Standard burgers and hot dogs. I want to serve something
different for the side dishes. Normally we would serve beans and a
corn casserole.

What do you think?


is your glass half full or empty? my is half full
rickell is offline   Reply With Quote
Old 05-09-2006, 11:37 AM   #2
Master Chef
jennyema's Avatar
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 9,802
Grilled grits with cheese and jalapenos.

Make up some grits using half the liquid (sub chix broth if you want). When cooked, add chopped jalepenos and shredded jack/cheddar/manchego cheese and some chili powder.

Pour onto a greased cookie sheet and form into a sqaure about 3/4 inch or so thick. Cool.

Grill till golden brown.

jennyema is offline   Reply With Quote
Old 05-09-2006, 11:47 AM   #3
Master Chef
Constance's Avatar
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Why not grill some corn on the cob? That's always a hit.
If you don't have room on the grill, you can always just boil a big pot full. I let the salted water come to a boil, add the corn, let the water come back to a boil for 3 minutes. That's all it needs. To keep warm, put corn in a colander over the pot of hot water and lay a piece of foil over the top.
*Note: shucking corn is a good job for the kids. Put them outside under a tree and give them a bag or bucket for the shucks.

My mother made an Hawaiian style baked bean dish that was quite different and very good.

Hawaiian Baked Beans

2 16oz cans pork and beans in tomato sauce
2 15oz cans 3 bean salad, drained
2 8oz cans crushed pineapple, drained
2/3 cup bottled BBQ sauce
2 tbl Worchester sauce
1 lb bacon, cooked, drained and chopped

In sprayed 3 quart casserole, combine all ingredients excepts bacon. Sprinkle bacon over top and bake uncovered in 350 degree over about 1 hour, until hot and bubbly.

Serves 12
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 05-09-2006, 01:12 PM   #4
Assistant Cook
Join Date: May 2006
Posts: 39
I've been enjoying salted baby potatoes recently... wash some baby potatoes, and soak them in salt water for about 10-15 minutes. Then, throw them on the barbecue and let them cook for about 40-50 minutes. They taste quite delicious! (And they're very simple to make)
desertland is offline   Reply With Quote
Old 05-09-2006, 01:22 PM   #5
Head Chef
Join Date: Oct 2004
Location: Boston area
Posts: 2,488
Check out this "What to take to a cookout" thread, rickell.

What to take to a cook out?

QSis is offline   Reply With Quote
Old 05-09-2006, 02:49 PM   #6
Chef Extraordinaire
kitchenelf's Avatar
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Whenever burgers or hotdogs are involved I have to make my mom's macaroni salad


8 oz. box elbow macaroni (cooked, drained, and cooled. This is one time I rinse the macaroni well or you have to double the dressing and entire salad is too dry.)

-sliced radishes, 4 or 5 large
-cucumber, cut long ways, seeds removed, and sliced
-1 yellow pepper, chopped
-1 tomato, chopped (you can use any type of tomato i.e., Roma, grape, etc. If using grape still cut in half so tomato juice flavors salad)
-1 med-large carrot ribbons or just sliced carrots
-2 hard boiled eggs, grated (a must for this salad)

1 cup Miracle Whip
1 cup mayonnaise
1 TBS apple cider vinegar
1 TBS sugar
salt and pepper to taste (heavy on the pepper)

Mix all dressing ingredients first. Add veggies to macaroni and then mix most of dressing with everything. Refrigerate for about 1 hour to let flavors blend. Not totally necessary but it does help. Right before serving mix rest of dressing in with everything else.

Serves 8-10

This is great with the burgers we always make with it at the following link-


Another good thing is this - but like the recipe indicates it MUST be refrigerated for 2 hours prior to eating it.


8 oz. uncooked rotini
1 can black beans
1 can great Northern beans
1 can kidney beans
1 11-oz. can whole kernel corn
1 2-oz. jar pimiento, chopped
1/2 cup mayonnaise
1/2 cup Zesty Italian dressing (I use Kraft)
1/2 tsp. ground red pepper
1/2 tsp. dry mustard

Cook and cool rotini. Mix all beans, corn and pimiento in bowl with juice from cans. While pasta is cooking and beans are soaking in a bowl mix mayo, Italian dressing, pepper, and mustard.

Pour bean mixture into colander, rinse and drain. Mix mayo mixture with the bean mixture making sure everything is coated well and refrigerate for 2 hours.
MY NOTES: The mixture HAS to refrigerate for 2 hours to let the Italian dressing "calm" down. After 2 hours you can't taste it like you can at first. It will taste nothing like it does at first. ALSO to make it more kid-friendly you can leave out the ground red pepper or just cut down on it. Even though the recipe doesn't call for much it has a wee bit of an impact on the dish.

Now, to make this a chicken dish you can pre-grill some chicken breasts (pound them out first), cut in nice chunks (but not so big you have to have knives!!) and add to bowl to sit in fridge for 2 hours.

p.s. - you know you're from North/South Carolina when someone asks what to serve with BBQ and you automatically think about your favorite side dishes to serve with pulled pork

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 05-09-2006, 04:26 PM   #7
Senior Cook
marmar's Avatar
Join Date: Nov 2005
Location: Chicago, Illinois
Posts: 158
Not a corn casserole, but the Barefoot contessa on food network made a corn salad just now since she had a american grilling episode or something.
It's an idea, and I'm sure its on food network's website.
marmar is offline   Reply With Quote
Old 05-09-2006, 05:03 PM   #8
Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
I'd 2nd corn on the cob, except it's definitely not fresh corn season, & out-of-season corn on the cob, if you can find it, is awful.

Since it's still relatively cool out, what about a warm German-style potato salad? I make one using turkey bacon, so even non-red-meat-eaters can enjoy it. Also have a wonderful recipe for Blue Cheese Potato Salad that's become quite popular.
BreezyCooking is offline   Reply With Quote
Old 05-09-2006, 05:30 PM   #9
Master Chef
Constance's Avatar
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Deviled eggs are another good side for a cook-out. I make mine with Miracle Whip, mustard, and sweet pickle relish, then top with a sliced olive or a bit of pimento and sprinkle with paprika. Nothing fancy, but awfully good.

Oven roasted potatoes would also be great. Slice potatoes in wedges, toss in olive oil, S&P and Cajun seasoning. (skip or go easy on the salt if Cajun seasoning already has it.) Bake uncovered in oven at 375-400 degrees until tender, browned and crisp. Turn halfway through cooking. You can even do this the day before. Then all you have to do is put them back in the oven, uncovered, and reheat for a few minutes. The kids (and big kids like me) will want catsup on these.

Don't forget to serve a platter of sliced tomatoes, sliced or coarsly chopped sweet onions, shredded lettuce, a couple of kinds of sliced cheeses, and condiments like sweet pickle relish, a couple kinds of mustard, catsup, mayo, and maybe some Heinz 57 to dress your burgers and dogs. I'd also put some good dill pickles on the platter. If you want to make it look pretty, garnish with some pretty leaf lettuce, cherry tomatoes, olives, etc.
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 05-09-2006, 05:50 PM   #10
Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
Guys - let's not forget/keep in mind that this barbeque is for THIS coming weekend.

Neither tomatoes nor corn are in season. Whilie I LOVE sliced tomatoes during tomato season, styrofoam supermarket tomatoes would have me moving on to the next dish.

BreezyCooking is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:16 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.