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

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

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.
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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

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

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

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

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

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

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.
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Borracho Beans: The Ultimate Drunken Beans Recipe

By:

Meathead

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

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

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.

This Warm French Potato Salad Has Got To Be The World’s Easiest Potato Salad Recipe

By:

Meathead

The warm French potato salad just might be the world's easiest potato salad. Olive oil, salt, and fresh herbs are all you really need. It's a snap to make and soooo good. Served warm, it is a sure-fire hit.

Champion’s Cowboy Candy (a.k.a. Candied Jalapeños) Recipe

By:

Meathead

Add some sweet heat to sandwiches, favorite side dishes, cornbread, and much more for this recipe for Cowboy Candy, a.k.a. candied jalapenos. This recipe is a refrigerator pickle, so all jars must be stored in the fridge. When you are done, save the syrup for us in DC Mumbo sauce, barbecue sauce, cocktails, and more.

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