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Your favorite sidedishes when grilling....

JayhawkerJayhawker ModeratorPosts: 18,190 Senior Member
While my steaks are marinating, I generally make Barbequed Succotash....

Sweet Red Bell Pepper
A couple of seeded Jalapenos
Red Onion
2 Cans of black beans (drained...really important...dump the black beans from the cans into a colander and rinse with cold water)
Fresh or frozen sweet corn
Sweet Baby Rays BBQ sauce

Little bit of EVO in the skillet...add diced red pepper, diced jalapeno and diced red onion...saute until tender..
Add black beans and corn...
when everything is warmed through, add the BBQ Sauce...don't go crazy...you just want everything coated...
salt & pepper.

You can eat this warm or cold and it's a dynamite side for anything you cook on the grill...
Sharps Model 1874 - "The rifle that made the west safe for Winchester"

Replies

  • DoctorWhoDoctorWho Senior Member Posts: 9,496 Senior Member
    What you said,
    Coleslaw, lots of cold cold cold beer !!!!

    can fried chicken be a side dish ???? :jester:
    "There is some evil in all of us, Doctor, even you, the Valeyard is an amalgamation of the darker sides of your nature, somewhere between your twelfth and final incarnation, and I may say, you do not improve with age. Founding member of the G&A forum since 1996
  • JayhawkerJayhawker Moderator Posts: 18,190 Senior Member
    Coleslaw is another staple for us...Though some folks around here make it too sweet for my tastes...going so far as to put tiny marshmallows in it...
    Sharps Model 1874 - "The rifle that made the west safe for Winchester"
  • DoctorWhoDoctorWho Senior Member Posts: 9,496 Senior Member
    I agree with that !

    Marshmallows are good toasted, but not in My coleslaw !!! Don't like overly sweet coleslaw neither !

    I am eating some now, a touch of horse radish is what I like in coleslaw....
    "There is some evil in all of us, Doctor, even you, the Valeyard is an amalgamation of the darker sides of your nature, somewhere between your twelfth and final incarnation, and I may say, you do not improve with age. Founding member of the G&A forum since 1996
  • bullsi1911bullsi1911 Moderator Posts: 12,169 Senior Member
    Grilled romaine hearts.

    Quick, easy, and very tasty. Also impresses people having a grilled salad.
    To make something simple is a thousand times more difficult than to make something complex.
    -Mikhail Kalashnikov
  • FisheadgibFisheadgib Senior Member Posts: 5,797 Senior Member
    I make a very similar succotash but without the BBQ sauce. I got it from my mom who has been making it as long as I can remember. One alteration I made to it was to grill corn on the cob, and then cut the kernals off into it rather than used canned corn. The smokey flavor of the corn really adds a lot of flavor. I started adding corn like this to a lot of dishes that used corn and it makes a noticable difference in flavor.
    snake284 wrote: »
    For my point of view, cpj is a lot like me
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  • airheadairhead Member Posts: 424 Member
    Grilled ears of corn:

    Cut silk ends off.
    Peel back green cover - don't remove.
    Butter, salt & pepper to taste.
    Replace green cover.
    Wrap in aluminum foil and set on top rack of grill.
    Grill about 15 minutes.
    This post has been made with 100% recycled electrons.

    ΜΟΛΩΝ ΛΑΒΕ
  • JayJay Senior Member Posts: 4,440 Senior Member
    I’ve got a few favorites. One of my more common is either a “tater pack” or a “veggie pack.” For the taters, I put a big piece of foil down, put a big mound of diced or sliced taters in the middle, add some chopped jalapeno, minced garlic, butter, onion, salt and pepper. Wrap it up and toss it on the grill for 45 minutes to an hour or until the taters are tender. Sometimes I’ll use chopped green chile instead of jalapenos. The veggies are done pretty much the same way. I’ll chop up a mixture of different squashes, onions, jalapeno, garlic, butter, salt and pepper. Cook the same way on the grill. Usually doesn’t take as long as the taters do. These can also be done on the grill or on the ground with a cast iron dutch oven. Another side dish that I enjoy especially in the summer is my quick pasta salad. I use some pasta that’s called Wacky Mac. Boil it until tender but not too soft. In a large bowl I put finely diced cucumber, onion and garlic. Add salt, pepper and most of a bottle romano basil vinaigrette or Italian dressing. Add the pasta and toss until it’s combined well. Put in the fridge for a few hours at least. 12 to 24 hours is better. A good, quick throw together salad. You can use ranch dressing for this one as well, but I like the tang of the vinegar dressings with the cucumber.
  • bisleybisley Senior Member Posts: 10,813 Senior Member
    Mrs. Bisley makes killer potato salad, chunky, with lots of dill and onions. It's a necessity with baby back ribs or brisket.

    I'm coming around to sweet potatoes as a side for a good steak, since I've been losing weight. But it has to be cooked just the right amount and have lots of real butter.

    Grilled pineapple chunks are surprisingly good, too, when shish-ka-bobbed with onions, chunks of pork and chicken, bell pepper and tomatoes.
  • mkk41mkk41 Banned Posts: 1,932 Senior Member
    1. Baked spuds

    2. corn on the cob (soak w/husk in cold water for awhile)

    3. mushrooms (wrap in foil with a bit of butter , steak sauce , etc)
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