Replies

• DoctorWho Posts: 9,496 Senior Member

  August 2011 #2

  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

  0 · Share on TwitterShare on Facebook
• Jayhawker Posts: 18,360 Senior Member

  August 2011 #3

  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"

  0 · Share on TwitterShare on Facebook
• DoctorWho Posts: 9,496 Senior Member

  August 2011 #4

  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

  0 · Share on TwitterShare on Facebook
• bullsi1911 Posts: 12,429 Senior Member

  August 2011 #5

  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

  0 · Share on TwitterShare on Facebook
• Fisheadgib Posts: 5,797 Senior Member

  August 2011 #6

  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

  .

  0 · Share on TwitterShare on Facebook
• airhead Posts: 424 Member

  August 2011 #7

  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

  0 · Share on TwitterShare on Facebook
• Jay Posts: 4,629 Senior Member

  August 2011 #8

  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.

  0 · Share on TwitterShare on Facebook
• bisley Posts: 10,815 Senior Member

  August 2011 #9

  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.

  0 · Share on TwitterShare on Facebook
• mkk41 Posts: 1,932 Senior Member

  August 2011 #10

  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)

  0 · Share on TwitterShare on Facebook