Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Sides to go along with BBQ'd Pork ribs..?

beer

Juustaan is the Man, have all of his books, 1 is signed.

Didn't know his name but he has given me many a laugh. What a guy !!!

It might be that you haven't tried that tangy zip yet?

Try improving your coleslaw and potato salad with Miracle Whip And I'll bet the "tired" goes away real fast.

Expand your palate and your mind here. You are welcome.

http://www.kraftrecipes.com/recipes/dinner/miracle-whip-recipes.aspx

Mango Salsa.....Just substitute mangos for the maters. Red onion, cilantro, jalapenos or serrano peppers, a little lime, s&p, garlic....etc.

Jalapeno Cole Slaw. Sour cream and mayo base. Jalapeno, cilantro, s&p, green onions/scallions, a small touch of sugar.

Smashed red potatoes. 3/4-1" dice of red or Yukon gold taters, boiled in very salty water. Drain, add sour cream, butter, chopped green onions, s&p. ( for ten pounds of taters I use 3 lbs of sour cream and one pound of butter, two bunches green onion ). Toss vigorously to break some up, but not mashed , and serve. Adding shredded cheddar or other cheese and bacon does no harm.

Grilled red, orange, and yellow peppers with asparagus and mushrooms. Coat all in olive oil, s&p, garlic powder and let marinate for a bit, then throw on grill. Can sprinkle parmesan or romano on top when done, optional.


The cucumber, red onion, tomato salad, maybe some mozzarella cheese and basil, especially with the home made red wine or balsamic is always great.

Cowboy taters. Wrap sliced potatoes, onions, butter, garlic, and some white wine or broth in foil and toss on the grill for 45 minutes to an hour depending on heat. Mushrooms are good in here too.

All I got for the moment, may edit or add later.

This one will make it to the top of my to-do list. I will add slice, pickled jalapeno rings it will add some heat. would go good with ribs.

http://www.kraftrecipes.com/recipes/pasta-side-salad-made-over-92144.aspx

Good ol' corn on the cob slathered in butter with a bit of fresh paprika, salt and pepper always goes well with pig ribs.

At least that's what we'll be having with our ribs, Cole slaw, and baked, smoked beans.

L.W.

A shaker recipe that my family enjoys as a side dish that truly is delicious.

Tomato Bread Pudding

6 tablespoons butter
1 cup chopped onions
4 cups chopped skinned fresh tomatoes (4 cups canned diced tomatoes)
salt and pepper to taste
1/4 cup brown sugar
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 1/2 cups small bread cubes
1 cup fresh buttered bread crumbs

Melt 2 tablespoons butter in large saucepan and cook the onion until very tender. Add tomatoes and stew them until they are reduced by half. Add to them the salt, pepper, sugar, basil and parsley. Pour the bread cubes into a 1 quart baking dish. Melt remaining butter and pour it over bread. Spoon the tomato mixture over all, sprinkle buttered bread crumbs on top. Cover closely with aluminum foil or a lid. Bake 30 minutes at 350 degrees F.

Great served with a cucumber salad....

In a jar place 1/2 cup buttermilk, grated zest of 1 lemon, 2 tablespoons of lemon juice, 1 heaping tablespoon of finely chopped chives, 1/4 teaspoon of salt. Shake well to blend. Coat 1 large cucumber thinly sliced on the diagonal with the dressing and chill till ready to serve.

Texas Caviar

Interesting,..never heard of, or laid eyes on such a dish....

Here she is. The woman that dreams are made of.

You ever BBQ a cabbage?



Travis

Loads of olive oil, salt and pepper rubbed grilled veggies. Bellpepper, zucchini, leek, tomato, eggplant...

Grandma..?

But you said you quit smoking....


About the only cabbage I partake of is in the form of coleslaw or an occasional egg roll...

Well you asked so now listen:

Core a cabbage.

Grab a stick of butter that is room temp (as it should [bleep] be)

Roll and mash that stick of butter in a bowl and add pepper, salt, Tony Chaceres and whatever else sounds good until it becomes one big delicious seasoned paste.

Put that in the hole (that's what she said) and then wrap the whole cabbage in foil.

Make a small donut out of foil to keep the cabbage upright (cored portion faces up obviously) and leave it on the pit while you low and slow the ribs.

Open it up, let it set, then quarter or halve it.

Let the savages serve themselves. You'll be amazed how many non cabbage eaters eat the [bleep] out of this cabbage.



Travis

Dat actually sounds pretty fuggin' good�.

It is pretty fuggin' good.

It'll turn a room full of non-people into a room full of Irishmen in 30 seconds.



Travis

I can do that with a fifth of whiskey in half the time�.

Cabbage on the grill is awesome.






It's a favorite with veggy lovers in Colorado.

Not a big cabbage eater, but I'll give it a try, worst case I'll be out a buck or two..