Complete Your BBQ With These Must-Try Sides
A plate of chopped barbecue or a smoked brisket isn't complete without some cole slaw, baked beans, and deviled eggs. Don't miss these favorite recipes to round out your next barbecue party.
Barbecue Deviled Eggs
Ingredients
12 large eggs
1/4 cup mayonnaise
1/3 cup finely chopped smoked pork
1 Tbsp. Dijon mustard
1/4 tsp. salt
1/2 tsp. pepper
1/8 tsp. hot sauce
Garnish: paprika
Preparation
Place eggs in a single layer in a large saucepan; add water to a depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes.
Drain and fill pan with cold water and ice. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.
Cut eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Stir in pork and next 4 ingredients; blend well.
Spoon yolk mixture evenly into egg white halves. Garnish, if desired.
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Big Daddy's Grilled Blue Cheese-and-Bacon Potato Salad
Ingredients
3 lbs. baby red potatoes, cut in half
2 Tbsp. olive oil
1 tsp. salt
1 tsp. freshly ground pepper
1 cup mayonnaise
1/4 cup chopped fresh parsley
1/4 cup white balsamic vinegar*
2 tsp. sugar
2 tsp. Dijon mustard
1 cup thinly sliced red onion
4 oz. crumbled blue cheese
6 bacon slices, cooked and crumbled
Preparation
Preheat grill to 350° to 400° (medium-high) heat. Place potatoes in a single layer in center of a large piece of heavy-duty aluminum foil. Drizzle with olive oil; sprinkle with salt and pepper. Bring up foil sides over potatoes; double fold top and side edges to seal, making 1 large packet.
Grill potatoes, in foil packets, covered with grill lid, 15 minutes on each side. Remove packet from grill. carefully open packet, using tongs, and let potatoes cool 5 minutes.
Whisk together mayonnaise and next 4 ingredients in a large bowl; add potatoes, tossing gently to coat. Stir in onion, blue cheese, and bacon.
*Balsamic vinegar may be substituted but will darken the color of the dressing.
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Best Barbecue Coleslaw
Ingredients
2 (10-oz.) packages finely shredded cabbage
1 carrot, shredded
1/2 cup sugar
1/2 tsp. salt
1/8 tsp. pepper
1/2 cup mayonnaise
1/4 cup milk
1/4 cup buttermilk
2 1/2 Tbsp. lemon juice
1 1/2 Tbsp. white vinegar
Preparation
Combine cabbage and carrot in a large bowl. Whisk together sugar and next 7 ingredients until blended; toss with vegetables. Cover and chill at least 2 hours.
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Root Beer Baked Beans
Ingredients
3 bacon slices
1 small onion, diced
2 (16-oz.) cans pork and beans
1/2 cup root beer (not diet)
1/4 cup hickory-smoked barbecue sauce
1/2 tsp. dry mustard
1/8 tsp. hot sauce
Preparation
Cook bacon in a skillet over medium heat until crisp; remove and drain on paper towels, reserving 2 Tbsp. drippings in skillet. Crumble bacon.
Saute diced onion in hot bacon drippings in skillet over high heat 5 minutes or until tender. Stir together onion, crumbled bacon, beans, and remaining ingredients in a lightly greased 1-quart baking dish.
Bake beans, uncovered at 400° for 55 minutes or until sauce is thickened.
For more BBQ sides, read Southern Living's Our Best Barbecue Sides
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