Favorite Sides at a Barbecue?

Favorite Sides at a Barbecue?

Gary Solomon
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Gary Solomon
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Joined: Oct 15 2005, 12:41 PM

Aug 2 2006, 06:06 PM #1

What are some of your favorite sides to serve at a barbecue?
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Shunick
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Shunick
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Joined: Feb 4 2006, 03:02 PM

Aug 3 2006, 12:47 PM #2

* Exported from MasterCook *

Love's Barbecue Pit BBQ Beans

Recipe By :Courtesy of The L.A. Times via Uncle Phaed
Serving Size : 8 Preparation Time :1:30
Categories : A Must Try Beans
Copycat Restaurant Recipe

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1-lb cans pork n' beans
1 cup packed brown sugar
2 tablespoons Worcestershire sauce
2 teaspoons chili powder
1/4 cup dark molasses
1/2 cup chili sauce
2 tablespoons vinegar
fried crumbled bacon -- for topping

Combine all ingredients in bean pot or crockpot with lid, mix well.

Cover and bake at 400 degrees F for 1 hour for thin bean mixture, or 1 1/2 to 2 hours for thicker bean mixture. Sprinkle with crumbled bacon bits to serve.

Copied by Tom Shunick - A Westminster Receptarist - June 24, 2004

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* Exported from MasterCook *

Corky's Bar-B-Q Cole Slaw

Recipe By :Corky's Bar-B-Q, Memphis, Tennessee
Serving Size : 6 Preparation Time :0:10
Categories : A Cold/Damp Night Idea Cabbage
Restaurant Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 head green cabbage -- shredded
2 medium carrots -- peeled/grated
1 each green bell pepper -- finely diced
2 tablespoons grated onion
2 cups mayonnaise
3/4 cup granulated sugar
1/4 cup Dijon mustard
1/4 cup cider vinegar
2 tablespoons celery seed
1 teaspoon salt
1/8 teaspoon white pepper

Wash cabbage and discard tough leaves. Core and shred. Place cabbage, carrots, green pepper and onion into a large bowl. In another bowl, mix together remaining ingredients. Pour over veggies in large bowl. Toss well. Cover and chill for 3 - 4 hours before servings.


Source: JO Merrill/Dakotah on the www.eclix.net Food Bulletin Board
Mailing address: 5496 Poplar Avenue 3-4, Memphis, TN 38119. http://www.corkysbbq.com






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NOTES : "No visit to Memphis is complete without a meal from Barry Pelts of Corky's Bar-B-Q. Barbecue just can't get any better than this!"

Copied by Tom Shunick 7/28/2000





* Exported from MasterCook *

BBQ Potato Salad (@ Corky's BBQ of Memphis)

Recipe By :via hd919@mindspring.com (Chuck a Corky's employee)
Serving Size : 12 Preparation Time :0:45
Categories : A Must Try A Picnic Planner
Barbecue Potato Salad
Restaurant Recipe

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds Idaho potatoes -- bake/see directions
1/4 cup water
1/2 cup vinegar
1/2 cup sugar
salt -- to taste
fresh ground black pepper -- to taste
2 teaspoons celery seeds
3 large eggs, hard-boiled -- slice or chopped
1 small onion -- finely chopped
1/2 cup chopped fresh parsley
2 medium carrots -- peeled/shredded
2 stalks celery -- finely sliced
1 cup mayonnaise -- up to 1 1/2 cups
-- Hellmans/Best Foods
1/4 cup sour cream
1 teaspoon dry mustard
1/4 cup Corky's BBQ Sauce -- or your favorite

Chuck's comment: An interesting variation on potato salad includes utilizing bbq sauce. Turns a mayo based potato salad slightly redish...very good though. A lot of customers liked it.


Bake the potatoes off until they are just done (you want to be able to peel and slice or dice them - (don't boil them - this way they stay dry and not water
loged); After they cool, remove the skins and slice or dice them as you wish

Boil 1/4 cup water, 1/2 c vinegar and 1/2 c sugar till the sugar is dissolved Let it cool and pour it over the potatoes...add salt and pepper to taste and 2 tsp celery seeds.

Add 3 chopped hard boiled eggs; Add 1 small finely chopped onion; Add 1/2 cup chopped parsley; Add 2 carrots (shredded); Add 2 stalks chopped celery;
Add 1 to 1-1/2 cups mayo (Start with 1 cup and see how you like it); Add 1/4 cup sour cream; Add 1 tsp dry mustard; Add 1/4 cup favorite BBQ sauce (final amount to taste and appearance)*

- Do not over mix though.

* YOU MAY OR NOT LIKE THE BBQ SAUCE IN THE POTATO SALAD - LOTS OF OUR CUSTOMERS DID.
SO, TAKE A LITTLE IN A BOWL AND JUST TRY ADDING SOME BBQ SAUCE TO THAT TINY PORTION AND SEE
WHAT YOU THINK

Hope you enjoy it.

Emailed to Tom Shunick - A Westminster Receptarist - October 2, 2004







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Gary Solomon
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Gary Solomon
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Joined: Oct 15 2005, 12:41 PM

Oct 17 2006, 03:03 AM #3

Can anyone share a really tasty macaroni or pasta salad recipe please?
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Shunick
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Shunick
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Joined: Feb 4 2006, 03:02 PM

Oct 17 2006, 11:40 AM #4

* Exported from MasterCook *

DUNKLEY's AWESOME MACARONI SALAD

Recipe By :Courtesy of Craig Dunkley on Food TV
Serving Size : 24 Preparation Time :0:20
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 16oz pkg ditali pasta or elbow macaroni -- cook as directed
1 cup diced celery
1 cup diced red onion
1 cup diced yellow onion
1 cup diced medium cheddar cheese
1 cup diced Swiss cheese
1/2 cup Parmesan cheese -- grated
1 cup diced dill pickles
1 cup diced salami -- Boars Head best
1 6oz can large pitted black olives -- drained & sliced
1 tablespoon garlic salt -- up to 2 tbl
1 tablespoon fresh minced parsley -- up to 2 tbl
1 tablespoon fresh minced garlic -- up to 2 tbl
1/2 teaspoon ground white pepper
1 teaspoon fresh ground black pepper -- up to 2 tsp
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/2 teaspoon horseradish -- or 1/4 tsp horseradish powder
1/2 teaspoon celery salt
1 3oz jar diced pimento -- rinsed and drained
1 cup mayonnaise -- up to 1 1/2 cups

This is an amazing macaroni salad! I couldn’t believe how good it was. This was posted on a recipe chat board I used to "play" on now and then and many of the members tried this and loved it! I make a half recipe and that makes quite a large amount. When making this, start with the lowest amount of seasonings and then work up from there. It's a bit time consuming but so worth the effort!

Recipe courtesy Craig Dunkley on FoodTV


Add 2 quarts of water to a medium stockpot and bring to a boil. Add macaroni and cook until it is al dente, approximately 9 minutes. Do not overcook the pasta or it will fall apart when the salad is tossed together. Rinse macaroni until cool. Drain well and let it dry out slightly.

Add pasta to a large bowl. Carefully fold in celery, onion, cheddar, Swiss cheese, Parmesan, dill pickles, salami, and black olives.

Mix the Lawry's garlic salt, minced garlic, white pepper, black pepper, cayenne pepper, dry mustard, horseradish and celery salt together. Add to salad. Fold in the pimentos. Fold in 1 cup of mayonnaise to start. Add up to a 1/2 cup more of mayonnaise if needed. Refrigerate and serve chilled.

Source: CharleneG @ CopyKat
Copied by Tom Shunick - A Westminster Receptarist - October 20, 2003


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THIS ACTUALLY WORKS. I ONLY MAKE IT DOING THIS TRICK, TOM SHUNICK

* Exported from MasterCook *

The Trick to Making Macaroni Salad

Recipe By :posted to TSR General Food Board by Cathy in Texas
Serving Size : 1 Preparation Time :0:00
Categories : Information Macaroni Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
elbow macaroni -- cooked/drained/rinse

now see the tip in directions

The trick to macaroni salad is not to mix it up right after you cook the macaroni.

If you do, no matter how much you rinse, cool, and drain the macaroni, it will soak up the sauce you put on it, and get sticky after it sits. After you cook your macaroni, rinse it until cool, then put in a bowl with about a cup of water, cover it with shrink wrap, and put it in the frig until the next day, stirring or
shaking several times in the meantime to "unstick" the pieces and coat them with the water.

Then you can drain any liquid on the bottom and add other ingredients and the sauce you like. After this "sitting" time, it will remain the consistency you like--slicky instead of sticky.


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NOTES : Copied by Tom Shunick 9/6/2000
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Gary Solomon
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Gary Solomon
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Joined: Oct 15 2005, 12:41 PM

Nov 13 2006, 10:26 PM #5

HUSH PUPPIES
1 {15 oz} can creamed corn
2 eggs, beaten
1 Tbsp. minced onion
1/2 cup self-rising flour
1 tsp. seasoning salt
1 1/2 cups cornmeal mix
2 Tbsp. sugar
{if you like them sweeter, add a couple tblsps of honey too}

In a mixing bowl combine all ingredients, blend well and let stand for 10 minutes.
Use a serving spoon to scoop up tablespoon size pieces of batter and gently drop them into hot oil. Cook the hushpuppies, 8 or 10 at a time, until brown. Remove with a slotted spoon and drain on paper towels. Serve hot.
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Gary Solomon
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Gary Solomon
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Joined: Oct 15 2005, 12:41 PM

May 22 2009, 07:04 PM #6

Tom this recipe looks great.

"DUNKLEY's AWESOME MACARONI SALAD"
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