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Barbecue Side Dishes
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EatingWellHowever delicious those hamburgers and hot dogs are, no summer barbecue is complete without ample offerings of corn, potatoes and vegetables. But when you're putting so much TLC into creating the most perfect piece of meat to ever land between two buns, why settle for ordinary grilled sides? Many of these outside-the-box recipes come from Steven Raichlen, the author of more than 28 cookbooks and a chef who holds the honor of having defeated Iron Chef Roksbura Michiba in a barbecue battle on Japanese television. So get cooking, and see if these barbecue side dishes won't liven up your outdoor feast.
Grilled Corn
Herbed, husk-grilled corn is the perfect celebration of the summer's fresh produce bounty, and Raichlen has perfected his method.
Potato Salad with Bacon Ranch Dressing
With real bacon pieces and plenty of crisp celery, this potato salad has a refreshing crunch (no pile of mush, here) and is strongly flavored with onions, pimientos, olives and ranch dressing.
Molasses Mustard Baked Beans with Ribs
Tangy, smoky baked beans give a sweet molasses & beer kick to beef or pork ribs -- all cooked together in a grill-top foil pan.
Grilled Corn with Chipotle-Lime Butter
After you've mastered the art of the cob, spice up your technique a little bit with smoky chipotle butter and zesty lime juice.
Real Cornbread
Homemade cornbread couldn't be easier to make, and served warm with a swipe of real butter, it's a wonderfully versatile BBQ side. Toss it on the grill for a hint of smoky flavor.
Asian-Flavored Vegetables Grilled in Foil Packets
Who said barbecues have to be all-American? Soy sauce, sesame seeds and ginger add delicious Asian flavor to these bright veggies -- and they're super simple to make on the grill.
Grilled Eggplant Dip
This grilled riff on a Middle Eastern classic is the perfect make-ahead and take-along for any summer feast.
North Carolina Coleslaw
North Carolina barbecue, whether East or Piedmont, relies heavily on vinegar, and this coleslaw dish is no exception -- the recipe calls for just cabbage and the complex, watery sauce. Try it atop pulled pork, or on the side of any grilled main dish.
Portobello Mushrooms with Garlic, Parmesan, and Pine Nuts
Balsamic marinated mushrooms stuffed with savory parmesan, rosemary, garlic and pine nuts lend sophisticated flavor to any outdoor soiree.
Barbecued Cabbage
Bacon-stuffed cabbage is a savory, salty surprise on the picnic table. Get a "head" of the game by making the BBQ sauce the day before.
Grilled Artichokes
Tender, lightly charred artichokes need little but lemon, olive, salt and pepper to celebrate their distinctive natural flavor.
EatingWellHowever delicious those hamburgers and hot dogs are, no summer barbecue is complete without ample offerings of corn, potatoes and vegetables. But when you're putting so much TLC into creating the most perfect piece of meat to ever land between two buns, why settle for ordinary grilled sides? Many of these outside-the-box recipes come from Steven Raichlen, the author of more than 28 cookbooks and a chef who holds the honor of having defeated Iron Chef Roksbura Michiba in a barbecue battle on Japanese television. So get cooking, and see if these barbecue side dishes won't liven up your outdoor feast.
Grilled Corn
Herbed, husk-grilled corn is the perfect celebration of the summer's fresh produce bounty, and Raichlen has perfected his method.
Potato Salad with Bacon Ranch Dressing
With real bacon pieces and plenty of crisp celery, this potato salad has a refreshing crunch (no pile of mush, here) and is strongly flavored with onions, pimientos, olives and ranch dressing.
Molasses Mustard Baked Beans with Ribs
Tangy, smoky baked beans give a sweet molasses & beer kick to beef or pork ribs -- all cooked together in a grill-top foil pan.
Grilled Corn with Chipotle-Lime Butter
After you've mastered the art of the cob, spice up your technique a little bit with smoky chipotle butter and zesty lime juice.
Real Cornbread
Homemade cornbread couldn't be easier to make, and served warm with a swipe of real butter, it's a wonderfully versatile BBQ side. Toss it on the grill for a hint of smoky flavor.
Asian-Flavored Vegetables Grilled in Foil Packets
Who said barbecues have to be all-American? Soy sauce, sesame seeds and ginger add delicious Asian flavor to these bright veggies -- and they're super simple to make on the grill.
Grilled Eggplant Dip
This grilled riff on a Middle Eastern classic is the perfect make-ahead and take-along for any summer feast.
North Carolina Coleslaw
North Carolina barbecue, whether East or Piedmont, relies heavily on vinegar, and this coleslaw dish is no exception -- the recipe calls for just cabbage and the complex, watery sauce. Try it atop pulled pork, or on the side of any grilled main dish.
Portobello Mushrooms with Garlic, Parmesan, and Pine Nuts
Balsamic marinated mushrooms stuffed with savory parmesan, rosemary, garlic and pine nuts lend sophisticated flavor to any outdoor soiree.
Barbecued Cabbage
Bacon-stuffed cabbage is a savory, salty surprise on the picnic table. Get a "head" of the game by making the BBQ sauce the day before.
Grilled Artichokes
Tender, lightly charred artichokes need little but lemon, olive, salt and pepper to celebrate their distinctive natural flavor.
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