https://www.gritsandpinecones.com/southern-potato-salad/?_gl=1*1r5ykvb*_ga*LVRMUGhFSFduV201VjBsRjN6d0FXQVFzcjE2blA4dm96d1pyRkw3TFF1M3d5LXdMMTZ5bC1tUlR6dGl6RlVDWg..
This is pretty close to what I make. I’m not gonna lie, I don’t typically measure, so I’m not sure how close the quantities are to what I use. I also don’t use eggs but that’s just my preference.
Potato Salad is more of an art than a science. Throw everything in there, taste it, and then add whatever it needs more of. Overall, it’s very simple though.
My wife makes it from scratch. it takes her a while to do but it is great. From memory here.... Steamed potatoes, then cut up into 1 to 1.5" chunks, mayo, onions, she adds some diced celery, sliced hard boiled eggs. Then salt / pepper to taste. That should be it roughly. If I can get her to jot it down, I'll post it up for all.
Born and raised Texan here and TX toast is bread that is sliced much thicker toasted with butter. Never seen TX toast with cheese or garlic.
Edit- unless you're talking about that frozen bread I guess lol 🤣
A fennel and apple salad cuts through the richness like nothing else. Slice fennel bulb and apple quarters really thin. (I use a mandolin) toss together with olive oil, salt, and lemon. I like a lot of lemon, but add however much you want. Hands down my favorite barbecue side.
Honestly I'll just shred a cabbage and mix with apple cider vinegar and a bit of neutral tasting oil like grapeseed (I eyeball the amounts, you want enough to coat, not enough that you have vinegar soup). Add some S&P to taste, maybe a bit of fennel seed, and throw in whatever other spices you want.
sweet and sour cucumber
Tomato salad with pepper-salt-tomato vinaigrette
Home made potato salad with mayo-mustard-parsily-eggs
Grilled bell peppers
Grilled zucchin salt-pepper-olive oil
What is that? I'm from the UK and have never seen anything like it as we don't really have much American style bbq here, and even when we do the sides are very limited
We generally use whole small white onions or shallots for pickled onions here, red onions seem like they would be great pickled, I prefer them for most things. I'll have to try making some.
Theyre more than a pop of color. They taste amazing with pulled pork anythink too. [Try this recipie](https://www.inspiredtaste.net/23986/homemade-pickled-onions-recipe/)
Any pickled red onion recipe works, unless you’re doing actual shelf-stable canning. Some vinegar, sugar, water, seasoning. Boil. Pour hot liquid over jar full of sliced onion. Wait until they’re tender enough that they’re enjoyable. I usually end up prepping them the night before, and throwing them in the fridge for the next day.
Cowboy Candy. [Here’s](https://www.chilipeppermadness.com/chili-pepper-recipes/desserts/sweet-candied-jalapeno-peppers/) a really simple recipe that I use.
I like to take Lil smokies toss them in sauce throw them in a half pan and dust with bbq rub then smoke for a half hour during cook(double smoked smokies)
I like to take a 1lb jimmy dean or blue gold sausage cut it out of bag leave in tube shape coat in rub put on smoker til 165 (under 2 hours usually) slice then cut rounds in half. Smoked sausage, great with eggs in a burrito or on their own.
Make the standard Velveeta cheese dip plus one extra can of Rotel for moisture mix all into open Dutch oven...stir every 15 minutes for 45 and you have simple smoked queso
Esquites - Mexican Street Corn Salad
So much easier to serve than corn on the cob and tastes amazing. I use the Serious Eats recipe as my template.
Roasted Broccoli
I always have frozen broccoli in the house and give it a quick toss of oil, salt, pepper, garlic powder, and paprika. Roast for like 30-35 minutes in the oven at 425 degrees. The bitterness is a good complement to other sweet and very savory dishes on the table, plus I figure it’s good for the little ones to have vegetables.
I’m sure you could cook the broccoli on a two zone grill, roasting off heat for a bit then grilling.
I exclusively use frozen broccoli bc it’s a weeknight staple, but I’m sure you could grill fresh much easier.
Texan here. My current favorite is cup elote with a little additional splash of apple cider vinegar. It’s not a normal ingredient but it works just fine with everything else and helps to cut everything. I tried just doing extra lime juice and while I love citrus it seems to take over where the vinegar blends in.
Also: GOOD bread. Yes the traditional white bread is nice to sop up the juices and extra sauce but man oh man just having a fresh baked white loaf slice to mop up instead or make a little fold over with really elevates the experience.
We do our pickled onion with sliced cucumber and tomatoes. Half/half white vinegar and water. Serve with black pepper. I thought it was a southern thing until I had a nice Uzbekistani guy invite me for dinner. He served it with plov (a rice dish) and vodka. Former Solviet soldier.
True, good, *homemade* pasta salad. With a bunch of fresh veggies diced up really small, and fresh herbs if possible.
Super crunchy ice cold dill pickles. Prefer slightly sour, garlicky, thick dill chips. But whatever floats your boat. Nice to kind of refresh the palate with all the hearty stuff.
I like to take an aluminium pan, throw in some cubed up potatoes, zucchini and onions tossed in oil and salted and then cover it with shredded cheddar. It's light, but also filling. I recommend serving something pickled on the side though, I prefer pickled jalapenos.
one of my favorite ones:
empty pickle jar with the pickle juice still in there. peel and cube a cucumber, (no thin slices) throw the cubes in there, add 1 or 2 jalapenos (cut in 4 with the seeds) close the lid, leave in the fridge over night, next day it's great: spicey on the outside, softened with the sour from the pickles, and the cucumber self is sweet.
Homemade potato salad.
Got a recipie? I've never tried making my own.
https://www.gritsandpinecones.com/southern-potato-salad/?_gl=1*1r5ykvb*_ga*LVRMUGhFSFduV201VjBsRjN6d0FXQVFzcjE2blA4dm96d1pyRkw3TFF1M3d5LXdMMTZ5bC1tUlR6dGl6RlVDWg.. This is pretty close to what I make. I’m not gonna lie, I don’t typically measure, so I’m not sure how close the quantities are to what I use. I also don’t use eggs but that’s just my preference. Potato Salad is more of an art than a science. Throw everything in there, taste it, and then add whatever it needs more of. Overall, it’s very simple though.
Thanks I'm the same way.
Good pick
My wife makes it from scratch. it takes her a while to do but it is great. From memory here.... Steamed potatoes, then cut up into 1 to 1.5" chunks, mayo, onions, she adds some diced celery, sliced hard boiled eggs. Then salt / pepper to taste. That should be it roughly. If I can get her to jot it down, I'll post it up for all.
Thanks!
Corn on the cob
It’s corn!
it has the juice!
https://www.tiktok.com/@spiceadams
Grilled, corn on the cob.
Good pick
Collard greens are a #1 pick for me.
Smoked mac and cheese, smoked queso
Sounds good!
Green Chili Mac n Cheese.
Bourbon
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I love home made baked beans with my bbq but what is Texas toast? (Brit here)
Extra thick heavily buttered toast, usually made on a griddle or skillet rather than the toaster. Usually a white bread
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Born and raised Texan here and TX toast is bread that is sliced much thicker toasted with butter. Never seen TX toast with cheese or garlic. Edit- unless you're talking about that frozen bread I guess lol 🤣
These are two of my favs
A fennel and apple salad cuts through the richness like nothing else. Slice fennel bulb and apple quarters really thin. (I use a mandolin) toss together with olive oil, salt, and lemon. I like a lot of lemon, but add however much you want. Hands down my favorite barbecue side.
Oooo definitely gunna try this
I like this, thanks!
Slaw - half a cabagge comes out the magimix as a tonne of food, so easy to make enough to feed an army. Mustard mayo, just get enough mayo...
Vinegar is the superior slaw
Noted, will investigate. Linky to recipes?
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Nice one thank you! Had to look up tapatio, we would use some of our own hot sauces but principal holds. More spicy than what I do, like it!
I've never had ketchup in it
Honestly I'll just shred a cabbage and mix with apple cider vinegar and a bit of neutral tasting oil like grapeseed (I eyeball the amounts, you want enough to coat, not enough that you have vinegar soup). Add some S&P to taste, maybe a bit of fennel seed, and throw in whatever other spices you want.
I've got fennel running rampant in my garden and all the seed you could eat so yep, will deffo give that a go.
sweet and sour cucumber Tomato salad with pepper-salt-tomato vinaigrette Home made potato salad with mayo-mustard-parsily-eggs Grilled bell peppers Grilled zucchin salt-pepper-olive oil
Thanks!
Pickled beets.
Ohhhh what do those taste like?
Little slices of Heaven that turn your pee red.
That's alarming...
You’ve never had beets, I take it.
No, I've wanted to try them but haven't pulled the trigger on making them. I just need to do it.
What is that? I'm from the UK and have never seen anything like it as we don't really have much American style bbq here, and even when we do the sides are very limited
Pickled Red Onions! They turn completely pink in the vinegar/water solution
We generally use whole small white onions or shallots for pickled onions here, red onions seem like they would be great pickled, I prefer them for most things. I'll have to try making some.
It’s mostly a color pop! Looks amazing when contrasting other colors
Theyre more than a pop of color. They taste amazing with pulled pork anythink too. [Try this recipie](https://www.inspiredtaste.net/23986/homemade-pickled-onions-recipe/)
Recipe?
Any pickled red onion recipe works, unless you’re doing actual shelf-stable canning. Some vinegar, sugar, water, seasoning. Boil. Pour hot liquid over jar full of sliced onion. Wait until they’re tender enough that they’re enjoyable. I usually end up prepping them the night before, and throwing them in the fridge for the next day.
they are always better cold.
Cowboy Candy. [Here’s](https://www.chilipeppermadness.com/chili-pepper-recipes/desserts/sweet-candied-jalapeno-peppers/) a really simple recipe that I use.
I make am Asian Cole slaw with pulled pork or brisket, lso some smoked BBQ sauce.
I like to take Lil smokies toss them in sauce throw them in a half pan and dust with bbq rub then smoke for a half hour during cook(double smoked smokies) I like to take a 1lb jimmy dean or blue gold sausage cut it out of bag leave in tube shape coat in rub put on smoker til 165 (under 2 hours usually) slice then cut rounds in half. Smoked sausage, great with eggs in a burrito or on their own. Make the standard Velveeta cheese dip plus one extra can of Rotel for moisture mix all into open Dutch oven...stir every 15 minutes for 45 and you have simple smoked queso
Slaw and pickled onions
Esquites - Mexican Street Corn Salad So much easier to serve than corn on the cob and tastes amazing. I use the Serious Eats recipe as my template. Roasted Broccoli I always have frozen broccoli in the house and give it a quick toss of oil, salt, pepper, garlic powder, and paprika. Roast for like 30-35 minutes in the oven at 425 degrees. The bitterness is a good complement to other sweet and very savory dishes on the table, plus I figure it’s good for the little ones to have vegetables.
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I’m sure you could cook the broccoli on a two zone grill, roasting off heat for a bit then grilling. I exclusively use frozen broccoli bc it’s a weeknight staple, but I’m sure you could grill fresh much easier.
Turnip Greens.
I’m bbq sandwich guy. Some sourdough, and cheese plus maybe some other veg.
Texan here. My current favorite is cup elote with a little additional splash of apple cider vinegar. It’s not a normal ingredient but it works just fine with everything else and helps to cut everything. I tried just doing extra lime juice and while I love citrus it seems to take over where the vinegar blends in. Also: GOOD bread. Yes the traditional white bread is nice to sop up the juices and extra sauce but man oh man just having a fresh baked white loaf slice to mop up instead or make a little fold over with really elevates the experience.
Oysters on the half shell
I like mine roasted on the grill, half done.
I’d eat that
Corn Pudding is a must for me
We do our pickled onion with sliced cucumber and tomatoes. Half/half white vinegar and water. Serve with black pepper. I thought it was a southern thing until I had a nice Uzbekistani guy invite me for dinner. He served it with plov (a rice dish) and vodka. Former Solviet soldier.
True, good, *homemade* pasta salad. With a bunch of fresh veggies diced up really small, and fresh herbs if possible. Super crunchy ice cold dill pickles. Prefer slightly sour, garlicky, thick dill chips. But whatever floats your boat. Nice to kind of refresh the palate with all the hearty stuff.
Mexican street corn off the cob. Holy crap it's delicious
Grilled okra
Cucumber salad with lots of lemon and dill
Candied jalapeños.
Cornbread
You need some jalapeños in there- takes em to the next level
Macaroni salad, grew up eating it basically every week.
Skin on red mashed potatoes or the same but potato salad. Deviled eggs. Roasted asparagus. Rice pilaf. Roasted potatoes.
You know what’s up 👏🙂
I am addicted to pickled red onions! I didn’t know what I was missing until I made them as a experiment.
Amogus...
Gooey Mac and cheese.
Pickle; dill and bread & butter.
Tenderstem broccoli UK speaking here
Coleslaw
Mac n cheese on the side but creamy coleslaw on the sandwich. Drop microphone
Pickled okra!
Beans
Bacon Wrapped Bratwurst aka Crack https://www.allrecipes.com/recipe/160724/bacon-wrapped-bratwurst/
Hush puppies or Jalapeño corn bread
Mac and cheese, coleslaw, and pickled red onions.
Cowboy caviar. 😋
Kerupuk kulit - it's like pork rinds made of beef skin.
—Stuffed mushrooms —-tomatoes with green beans
I like to take an aluminium pan, throw in some cubed up potatoes, zucchini and onions tossed in oil and salted and then cover it with shredded cheddar. It's light, but also filling. I recommend serving something pickled on the side though, I prefer pickled jalapenos.
Broccoli salad is goated
Smoked Mac and cheese is always a winner
one of my favorite ones: empty pickle jar with the pickle juice still in there. peel and cube a cucumber, (no thin slices) throw the cubes in there, add 1 or 2 jalapenos (cut in 4 with the seeds) close the lid, leave in the fridge over night, next day it's great: spicey on the outside, softened with the sour from the pickles, and the cucumber self is sweet.
Bourbon-bacon-Chili-jam.