The Five Best Side Dishes to Serve With Barbecue or Grilled Food

I love barbecue. By barbecue I mean, smoked meats, like spare ribs, pork shoulder, brisket or chicken. I also love grilled food. By grilled food, I mean burgers, steaks, brats, chicken and those sort of things. To go along with these delicacies, and to make a complete meal are side-dishes. Here are five sides that I like to serve whenever I have a get together and I am serving either smoked or grilled foods. These are all also super easy. So what if you start with some canned ingredients, the important thing is the outcome. Nothing wrong with doctoring things up a bit!

1. Nacho Cheese Dip and Chips: This dip and chips have been made this way as long as I can remember in St. Louis, or at least forty years. A box of Velveeta Cheese, and a can of Rotel brand tomato with hot peppers. Melt the cheese and stir in the tomatoes in the microwave. Serve hot, with a good quality restaurant style corn chip or corn chip "scoops". People love, I mean love this, and it is so simple. I usually add an extra fresh jalapeno or a habanero if I have one.
2. Baked Beans: I use my Mom's recipe, and many people in the St. Louis area make baked beans the same way. I always thought my Moms were the best, until I started making them. Now, mine are the best. I start with a few cans of pork & beans, usually Campbell's, and doctor them up with ketchup, brown sugar, onions, mustard, Worcestershire sauce, and bacon. My secret ingredient is a big pinch of cayenne pepper.
3. Potato Salad: potato salad with egg is what we like the best. Nice and tangy, with just a little bite.
4. Cole Slaw: Cole slaw with a vinegar dressing is the preferred choice. If using a mayonnaise based dressing, light on the mayo is best.
5. Home Made Ice Cream: Who doesn't love home-made ice cream. It is so easy to make, but gets the most compliments. People ask me before they come over if I'm making ice cream for dessert. I use on of the simple tub freezers that you can buy for about 45$. Braun, Cuisinart, even Black & Decker make them. I use real fresh heavy whipping cream and fresh milk. Do not go cheap on the vanilla. Spend the extra few bucks for the "real" vanilla not the artificial. You'll be glad you did, as there is a noticeable difference in taste.

Barbecue

If you serve these five side dishes at your next barbecue or cookout, your friends will be raving at how good a cook you are. No need to tell them how easy they were to prepare.

The Five Best Side Dishes to Serve With Barbecue or Grilled Food

If you would like a free recipe for Carolina Style Sauce and more information on Smoked Barbecue, click here: http://www.bbq-jim.com. Jim Hess is an expert author who loves to cook, eat and write about real barbecue (and meat grilling). Click here to see much more http://www.bbq-jim.com

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Plank Opakapaka with Stir Fry Vegetables, Sesame Noodles & Grilled Pineapple

This is a fun way to make a Hawaiian Style BBQ at home. The Planked Opakapaka, stir fried vegetables & grilled pineapple are offset with the chilled sesame noodles. This is a easy way to entertain on a warm end of summer day!

Ingredients:

Bbq

Opakapaka Fillets (6/7oz, or 12/14oz)

Tom Douglas Peri Peri Rub

Pineapple

Soba Noodles or thin Spaghetti

Mixed Vegetables for Sir Fry

Soy Sauce

Sesame Seeds

Green Onions

Freshly Ground Black Pepper

Olive Oil

Alder or Cedar Grill Plank

Preparing the Plank:

Remove the plank from the plastic wrap.

Place the plank in a sink, clean dish tub or pot & fill with water.

Place something heavy on the plank to completely submerge it in the water.

Soak the plank for a minimum of 1 hour, but overnight or all day is best if you want to re-use the plank the maximum number of times.

Prep Time (15-20 Minutes)

Thaw the Opakapaka Fillets in the refrigerator overnight or run under cold water to thaw.

In a mixing bowl, place 2 tsp of Tom Douglas Peri Peri Rub & 3-4 tbsp of Olive oil. Mix together.

Remove the Opakapaka Fillets from the package & place on a plate skin side down.

With a knife, score the fillets at a 45 degree angle every ½ inch.

Coat the meat side of the Opakapaka Fillets with the Tom Douglas Peri Peri Rub & Olive Oil. We use a basting brush.

Cook your Soba Noodles or thin Spaghetti in boiling water. If using Thin Spaghetti, add Soy Sauce to the boiling water instead of salt before placing the pasta in the water. Cook al dente. Rinse the noodles & toss with sesame oil & sesame seeds.

Slice the green onions thinly and toss with the pasta. Refrigerate

Chop your vegetables to sauté with olive oil and or your favorite stir fry sauce.

Slice your Pineapple into 3/8 inch cross sections & lightly sprinkle with brown sugar or Peri Peri Rub (Sweet or Spicy Sweet)

Cooking Time: (10-15 Minutes)

Pre-heat your BBQ. If charcoal, place the fire to one side. If gas, light both burners on high for 10 minutes.

Place the Grill Plank on the hot coals side of the BBQ for 5 minutes or until it begins to smoke or directly over one burner on the gas BBQ until smoking.

Move the Grill Plank to the indirect heat side of the Charcoal grill or turn off the burner on the gas grill under the plank. Drizzle a small amount of olive oil on the Grill Plank.

Place the Opakapaka Fillets skin side down on the Grill Plank & close BBQ lid. The Opakapaka will be ready when there are white lines through the fillets & they have become flakey when touched with a fork. Do not overcook! The fillets will still be cooking when you remove them from the plank.

Place the Pineapple rounds on the grill after the Opakapaka has been cooking for 7-8 minutes. spice/brown sugar side down, turn in 2 or 3 minutes, then remove 2 or 3 minutes later.

Saute your vegetables with olive oil and or your favorite stir fry sauce.

For oven cooking, just pre-heat the oven to 350 degrees. With the Grill Plank on the rack.

Plating:

Remove the Cooked Opakapaka Fillets from the plank, moving the directly to the plate.

Remove Pineapple rounds from grill & place on the plate.

Turn off the BBQ.

Place the Plank in cold water to extinguish. (The Plank is generally good for up to 5 "firings")

Add your Stir Fry Vegetables to the plate.

Add the Sesame Noodles to the plate.

Enjoy!

Plank Opakapaka with Stir Fry Vegetables, Sesame Noodles & Grilled Pineapple

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Grilled Salmon With Basil BBQ Sauce

The other day I was cooking for some friends from out of town and I had a request for some fish for dinner. I knew that they had enjoyed my baked salmon from last time, but this time, I wanted to do something different. I decided to grill the salmon and top it with a basil infused BBQ sauce. Just the sound of this creation had my mouth watering.

I went to the store and asked the fish monger for 4 salmon filets with the skin on. I like to leave the skin on when I grill my salmon, the skin acts as a protective shield while grilling. There is also natural oil in the salmon skin that will help the fish to stay moist. I also picked up some fresh basil to use in BBQ sauce.

Bbq Recipe

Once home, I seasoned my salmon filets with salt, pepper, garlic and a dash of lemon pepper. I got my grill nice and hot and sprayed my grill racks with some oil spray. I placed my salmon on the grill, skin side down. I cooked the skin side for about 5 minutes and then flipped the salmon over to the meat side. I let the meat side cook for another 5 minutes and then removed the fish to a sheet pan.

I placed my salmon in the oven at 350 degrees for another 10 minutes. Make sure that you do not over-cook the fish in the oven. The salmon should be nice and moist. While the fish was finishing in the oven, I started my BBQ Sauce. Once I had the sauce made, I added ¼ cup fresh basil to the sauce and 1 tablespoon lemon juice. I let the sauce simmer for 5 minutes on low.

I removed the salmon from the oven and poured the sauce on top. I served it with some yellow rice and mixed vegetables. Needless to say, my guest were more impressed with the grilled salmon than the baked salmon I had done before. I got rave reviews about the sauce. The addition of the fresh basil to the BBQ sauce added incredible flavor to the dish.

I hope you get a chance to try this grilled salmon recipe, It is fantastic!

Grilled Salmon With Basil BBQ Sauce

Eat Well! - Chef Brian - http://htbbqsaucemix.com

Chef Brian is a trained Chef, and the creator of Herman T's BBQ Sauce Mix. Professionally trained at the Baltimore Culinary College, Chef Brian has owned and operated several restaurants throughout the Country.

In 1995 Chef studied abroad in Italy and received his master culinary certificate in Italian find dining cuisine. His latest passion is the art of grilling, smoking and anything BBQ.

For more recipes and to receive your free cookbook, visit his site. - http://htbbqsaucemix.com

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