Side Dish Recipes

BBQ Spaghetti: A True Memphis Original

By:

Robert F. Moss, BBQ Historian

Barbecue spaghetti is a signature Memphis dish that you're not likely to find anywhere else. Our recipe is simple to make and a great way to incorporate extra pulled pork into a delightful side dish or even a full meal.

The Best Grilled Corn You’ve Ever Eaten

By:

Meathead, BBQ Hall of Famer

You will never look at corn the same way again after trying this recipe for the ultimate grill roasted corn on the cob recipe. While boiling and steaming are popular methods of cooking corn, the smokiness and caramelization achieved by grilling it directly over live fire. Butter and tarragon help round out the flavor.

Enjoy Your Barbecue With A Side Of Brunswick Stew

By:

Dave Joachim

Top Chef Fan Favorite Kevin Gillespie says that barbecue is always served with Brunswick stew in his native Georgia. Squirrel is the traditional meat, but Kevin likes to use beef and pork or even scraps of barbecued pork. His recipe also includes a secret ingredient that amplifies the flavors of everything else.

Insanely Addictive Sweet Potato Fries, The Grill Frying Method

By:

Clint Cantwell, Champion Pitmaster

If you’re a fan of sweet potato fries then you’ll do backflips over this grill fried recipe featuring perfectly deep fried sweet potato sticks coated with smoked honey and garnished with deep fried sage. Even better, deep frying is done on the grill, doing away with the mess and lingering odor of deep frying indoors.

There’s More Than One Way To Make Polenta: Try Grits Italian Style Grilled!

By:

Meathead, BBQ Hall of Famer

Grits and polenta are basically the same dish prepared in different ways. If you like grits, you'll love this recipe for polenta that's cooled then grilled.

Griddle Grilled Bacon Jalapeño Wrapped Corn

By:

Paul Sidoriak

This griddle grilled corn dish makes a perfect accompanying act to almost any recipe, but it could star as a lunch all by itself. The sweetness of the corn works great with the saltiness of the bacon, and the punch of heat from the jalapenos is tempered by the cream cheese.

Griddle Grilled Corn Cakes, Fresh Corn At Its Finest

By:

Clint Cantwell, Champion Pitmaster

This griddle grilled corn cakes recipe is the perfect side dish for any backyard cookout. The recipe begins with fire roasting fresh ears of corn. The kernels are then removed and added to a light and airy batter that is grilled on a griddle until fluffy and golden brown. You can even customize your corn cakes!

Easy Southern Biscuits That Just Can’t Fail

By:

Meathead, BBQ Hall of Famer

Southern biscuits are not as hard as some folks want to make them. These biscuits can be served plain, with butter and/or jam, with turkey and the fixings, with ham, smothered in sausage gravy, and as sandwiches. They can be used as a topping for fruit cobblers, pot pies, or chili baked in a Dutch oven.

Smoked Mac and Cheese May Be The Best Version Ever

By:

Clint Cantwell, Champion Pitmaster

Macaroni and cheese rises to new heights after hitting the grill in this smoked mac and cheese recipe. Baked over live fire with the perfect touch of smoke, the end result is a rich and smoky mac-and-cheese that you’ll dream of for days to come. Served as a main course or side dish, smoked mac and cheese is a surefire hit.

Hitting The Grill Takes Guacamole To Epic New Heights

By:

Clint Cantwell, Champion Pitmaster

Add a delicious smokiness to your favorite party dip with this recipe for grilled guacamole. Grilled avocados, limes, and onion are the key.

Crunchy And Lightly Charred Carrots, Sous-Vide-Que Style

By:

Clint Cantwell, Champion Pitmaster

Grilling carrots can be a challenge but the addition of sous vide ensures that they are cooked to perfection before being grilled. A temperature controlled water bath cooks the carrots until fork tender. Once perfectly cooked, the carrots a grilled over high heat just long enough to give them a nice char and smoke.

Cool As A Cucumber Salad, Thai Style

By:

Meathead, BBQ Hall of Famer

Add a touch of Thai to your next backyard cookout with this recipe for sweet and tangy cold cucumber salad. One of the simple pleasures of dining in a Thai restaurant is the lovely delicate cucumber salad they serve as an appetizer and now you can replicate it at home with this simple to prepare recipe.

Borracho Beans: The Ultimate Drunken Beans Recipe

By:

Meathead, BBQ Hall of Famer

Frijoles Borrachos are a classic Western way to cook beans in beer and this tested recipe shows you how to do them right.

Sweet And Sour Coleslaw, The Perfect BBQ Side

By:

Meathead, BBQ Hall of Famer

Looking to step up your coleslaw game? Here is a simple recipe that is sure to impress your guests. In the South there are two kinds of slaw: Sweet-sour and creamy. Sweet-sour is vinegar and sugar based. Creamy is mayo or sour cream or buttermilk based (or a blend of them). This sweet-sour recipe is super easy to make.

Tired Of Boring Applesauce? Try A Spoonful Of This Soused Applesauce

By:

Meathead, BBQ Hall of Famer

Pork and apple go together like beef and potatoes. Here's a recipe for a great variation on applesauce that's perfect with all kinds of pork. It looks different from any other apple sauce you've ever tasted, and, my oh my, it tastes different, too. Rich, buttery and mellow, like apple pie without the crust.