FAQ OF THE INTERNET BBQ LIST

Section 12
What goes well with BBQ?


  1. What goes well with BBQ?

      12.1 Coleslaw

      • [I hear that coleslaw is a favorite side dish with BBQ. Got any good recipes?]

        Kit Anderson--
        This is the recipe for coleslaw from Corky's in Memphis. This is the best slaw I've tasted. Many ingredients are the same in other slaws- the difference must be the celery seeds, vinegar, and mustard. Don't leave anything out. It is perfect.

        Corky's Coleslaw

        Amount
        1
        2
        1
        2
        2
        3/4
        1/4
        1/4
        2
        1
        1/8
        Measure
        medium
        medium

        tablespoons
        cups
        cup
        cup
        cup
        tablespoons
        teaspoon
        teaspoon
        Ingredient -- Preparation Method
        head of green cabbage -- shredded
        carrots -- grated
        green pepper -- finely diced
        onion -- grated
        mayonnaise
        sugar
        Dijon mustard
        cider vinegar
        celery seeds
        salt
        white pepper

        Mix vegetables in a bowl. Mix remaining ingredients in another. Mix together and toss well. Cover and refrigerate 3-4 hours.


        Kit Anderson--

        Here's another slaw recipe that is really good. No sugar. Hardly any mayonnaise.

        Kit's Coleslaw

        Amount
        2
        1/2
        1/2
        1/2
        1/4
        1


        1
        1
        2
        Measure
        ounce
        ounce
        ounce
        teaspoon
        teaspoon
        ounce

        dash
        head
        small
        each
        Ingredient -- Preparation Method
        peanut oil
        lime juice
        cider vinegar
        mustard
        celery salt
        mayonnaise
        salt and pepper
        paprika
        cabbage, shredded
        onion, minced
        jalapenos, (or more) minced

        Mix first 8 ingredients and whisk. Pour over remaining ingredients. Better if made 12 hours ahead.


        Jack's Coleslaw (Grillin' and Chillin' TV-FOOD Network)

        Amount
        1/2
        1
        1
        2
        1
        1/2
        1/2

        Measure
        small
        each
        each
        tablespoons
        tablespoon
        tablespoon
        cup

        Ingredient -- Preparation Method
        head green cabbage, shredded
        red bell pepper, julienned
        yellow bell pepper, julienned
        fresh dill
        dill seed
        chipotle powder
        mayonnaise (good quality)
        salt and freshly ground pepper

        Combine all ingredients in a large bowl and toss well. Season to taste with salt and pepper. Chill until ready to serve.


      12.2 Beans

      • [Somebody told me about smoking beans. How do I do that?]

        Danny Gaulden--
        Editor--(These be 'Danny's Beans')

        Drain 2 cans of B&M, or Bush's "baked beans" (Campbell's pork & beans will work in a pinch). Drain 75% or more of liquid from beans and discard (the liquid, not the beans). Pour beans into baking dish (no lid required). In a skillet, fry 4 thick slices of HICKORY smoked bacon well done, pat dry, and place in freezer so that it becomes brittle while preparing other ingredients. Now fry 4 more slices of bacon until medium done, and set aside.

        Drain all but 2 or 3 tablespoons of bacon grease out of skillet and save for other recipes. Sauté 1 small onion, 1 small green, and 1 small red (if available) bell pepper for 3 or 4 minutes in hot bacon grease. Pour sautéed onions, peppers, and bacon grease into beans. In a cup, mix 2 tablespoons of yellow mustard, 4 or 5 tablespoons of your favorite BBQ sauce, 3 tablespoons of dark brown sugar, or 5 tablespoons of molasses, and pour into beans. Crumble or dice the cold bacon with a good chef's knife, and stir into beans. Place medium-done bacon slices on top of the beans and bake in oven at 350F for about 45 minutes, or in your pit until thick and rich. Hope you guys like this as well as we do.


        Red's Prize Winnin' Pintos

        Amount
        6
        1/2
        1
        1
        2
        1/2
        2
        2
        Measure
        canned
        teaspoon
        teaspoon
        tablespoon
        pounds
        pound
        medium
        cloves
        Ingredient -- Preparation Method
        Jalapeno peppers -- or suit yourself
        cayenne pepper
        black pepper
        chili powder
        pinto beans -- dry
        salt pork -- cubed 1x1x1/4"
        onions -- chopped
        garlic -- minced

        Soak the beans overnight. Drain, place in a pot, and refill with water to cover the beans and add everything else. Cook very slowly for 4 to 6 hours.

        When the beans are done, test for salt and adjust to your preference. Don't salt in advance, because the salt pork will do that for you.


        Bill Wight--
        Easy-Smoked Beans

        Take three cans of your favorite beans: pinto, ranch, black, pork-and-bean, (or mix them) and put them into a sauce pan on the stove. Include all the liquid from the beans. Add 1/2 cup of your favorite tomato-based BBQ sauce and 1/4 cup brown sugar, honey or molasses. Heat the beans to a boil and transfer them to a big dish that has lots of surface area. A Corningware dish works well for this. Put the dish in your smoker, uncovered, for 3-4 hours to absorb the smoke. Stir every 30 minutes or so to bring beans to the surface. Simple and one of the best side dishes you can make. Don't forget the Beano!


      12.3 Chili

      • [Does chili taste better when made with smoked meat?]

        Ken Haycook--
        The best chili is made with slow-smoked brisket.

        Ken Haycook's Award Winning Chili - aka Garden Fresh Chili

        Amount
        3
        2
        1
        2
        1
        1
        1
        1 1/2
        1
        4
        3/4
        1
        3
        1
        1
        1
        1
        1/2
        1
        Measure
        pounds
        cloves
        teaspoon
        tablespoons
        teaspoon
        tablespoon
        small can
        cup
        medium
        ounce can
        cup
        tablespoon
        tablespoons
        tablespoon
        tablespoon
        teaspoon
        large can
        can
        each
        Ingredient -- Preparation Method
        Smoked Beef Brisket, diced
        Garlic, minced
        Black pepper
        Cumin
        Ginger
        Red Pepper
        tomato paste
        Boiling water
        tomato
        V8 juice
        Onion, diced
        Salt
        Chili Powder
        Paprika
        Dry Mustard
        Oregano
        tomato sauce
        cheap beer
        Jalapeno

        Only use Smoked Brisket. DO NOT USE GROUND BEEF.

        Heat the brisket with a little oil. Drain and remove meat. Sauté onion and garlic in the left over oil. Add all the spices and let everything roast awhile in the pot. Add the beef back to the pot and add the tomato paste, tomato sauce, water, V8 juice, tomato, Jalapeno, and beer. Cover and simmer for 1 hr. Add more beer if chili gets too dry.


      12.4 Corn

      • [Any ideas on not-too-spicy side dishes besides beans, slaw and salad? Veggies, maybe?]

        Danny Gaulden--
        Try this for a couple of great side dishes.

        Corn in the husk: Soak corn in cool water for a few hours, then throw on grill--husk and all. Takes me about 45 to 50 minutes at about 350F to get it like I want it. Don't worry about the husk turning burnt-looking towards the end of the cooking time. That's normal. After done, take off husk, silk, rub in butter, and sprinkle on a little salt and pepper. Good stuff. BTW, the reason for soaking the corn in water is to create a natural steaming process as it cooks on the grill.

        Whole Carrots: scrape and wash. Brush lightly with a little olive oil and grill for about 35 to 40 minutes at 350F. I put them on the grill at the same time the corn goes on. They are surprisingly delicious. Oh, don't forget to turn corn and carrots a time or two as they are grilling. I use a Weber Gas grill for these items.

        Try to pick out some really good and naturally sweet corn and carrots. That plays a great role in how good the end results will be. If you are in doubt as to when the corn and carrots are done, don't panic. Just take 'em off the grill and check 'em. I keep a good sharp knife by my grill, and a plate. When I think the carrots are done, I just take one off, cut off a piece, and eat it. If not quite ready, it goes back on for a few more minutes. Couldn't be easier!

        Grilled onions are great too, and easy to do. Slice about 1/2 inch thick, brush with a little oil (both sides), and grill till caramelized, turning once. If you try to turn them too many times they will start to break up. Try to get a good 1015-Vidalia variety of onion. The smell alone, while grilling, will drive you crazy.

        Editor--
        List members report on the success of grilling all kinds of vegetables: eggplant, zucchini, tomatoes, to name a few. Just brush the sliced veggies with a little olive oil and grill over hot coals (or gas) about 10 minutes on a side. Cut tomatoes in half and grill 10 minutes on a side also.


      12.5 Potatoes

      • [How about a recipe for cooking potatoes on a grill?]

        Robin Carr

        Grilled Cajun Potato Wedges

        Amount
        3
        1/4
        2
        1
        1
        1/2
        1/2
        1/4
        1/8
        2
        Measure
        large
        cup
        cloves
        teaspoon
        teaspoon
        teaspoon
        teaspoon
        teaspoon
        teaspoon
        cups
        Ingredient -- Preparation Method
        russet potatoes (about 2 1/4 pounds)
        olive oil
        garlic, minced
        salt
        paprika
        dried thyme leaves, crushed
        dried oregano leaves, crushed
        black pepper
        ground red pepper (up to 1/4)
        mesquite chips

        1. Prepare barbecue grill for direct cooking. Preheat oven to 425F.
        2. To prepare potatoes, scrub under running water with stiff vegetable brush; rinse. Dry well and do not peel.
        3. Cut potatoes in half lengthwise with chef's knife; then cut each half lengthwise into 4 wedges.
        4. Place potatoes in large bowl. Add oil and garlic; toss to coat well.
        5. Combine salt, paprika, thyme, oregano, black pepper and ground red pepper in small bowl. Sprinkle over potatoes, toss to coat well.
        6. Place potato wedges in single layer in shallow roasting pan. (Reserve remaining oil mixture left in large bowl.) Bake in oven for 20 minutes.
        7. Meanwhile, cover mesquite chips with cold water; soak 20 minutes.
        8. Drain mesquite chips; sprinkle over coals. Place potato wedges on their sides on grid. Grill potato wedges, on covered grill, over medium coals 15 to 20 minutes or until potatoes are browned and fork-tender, brushing with reserved oil mixture halfway through grilling time and turning once with tongs.


      • [Got any real good potato salad recipes?]

        Danny Gaulden--
        Gaul Darn Delicious Tater Salad -- ala Rock

        Amount
        2
        2
        1
        1/8
        2
        1/2
        2

        1/2
        1/4

        1/2
        Measure
        pounds

        teaspoon
        teaspoon
        tablespoons
        ounce
        ounce

        cup
        cup

        ounce
        Ingredient -- Preparation Method
        Potatoes, boiled, peeled, chopped to 1/2"
        Hard boiled eggs. (one per pound)
        Salt
        Black pepper
        Sweet relish
        Yellow mustard
        chopped Red peppers (I use chopped hot pickled
        cherry peppers)
        Celery, chopped
        Miracle Whip
        (+ or - depending on wetness of potatoes)
        Red Onions, chopped -- optional

        Add all ingredients to large bowl or tub, and mix by hand. Chill over night and serve.


      12.6 Cornbread

      • [Can someone give me a recipe for a good cornbread to serve with my barbecue?]

        Earl Cadenhead--

        Smoke Stack Jack's Manna From Heaven Crackling Corn Bread

        Amount
        1
        1
        1/2
        1
        1 1/2
        1
        2
        1 1/2
        3

        Measure
        cup
        big pinch
        teaspoon
        teaspoon
        tablespoons
        cup
        large
        cups
        tablespoons

        Ingredient -- Preparation Method
        all-purpose flour
        salt
        baking soda (heaping)
        double acting baking powder
        brown sugar or 1 tsp. white sugar
        plain yellow, blue, or white cornmeal
        eggs
        buttermilk
        melted smoked bacon dripping, or in a pinch
        substitute butter or olive oil

        Preheat over to 425F. Combine the first 5 dry ingredients and stir until well mixed. Then stir in the cornmeal. Stir the liquid into the dry ingredients. In separate bowl, combine eggs, buttermilk and drippings and beat until smooth.

        Have ready 1 1/2 cups Hormel Cracklings. I like the cracklings chopped up kind of fine. Toss out any that might break a tooth. Hormel's the best brand, unless you can get some from a BBQ place that does a lot of pork and sells the skin as cracklings. Add and stir the cracklings into the batter with a few quick strokes. Pour batter into a preheated 10 inch cast-iron skillet greased with bacon drippings. Bake for twenty-five minutes at 425F on the oven's top shelf. Serve with barbecued pork-enhanced bean soup, and try dunking the crackling corn bread into the soup as you would a steak sandwich into au jus sauce.


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BBQ FAQ Rev 1.0 ©1997 William W. Wight. All rights reserved.