In case you needed another reason to barbecue at home, it might interest you to know that May is National BBQ Month. Not that you need an excuse - there’s nothing quite like a barbecue at home to conjure up warm summer memories and create fresh happiness. Of course, a big part of the barbecue experience is choosing the right sides.
- What’s better than good old-fashioned potato salad? Bacon Potato Salad!
- Boil 6 to 8 medium potatoes, peeled and cut into 1-inch cubes, over medium heat, 15 to 18 minutes or until tender. Drain and let cool slightly.
- Place potatoes in a large bowl. Add 1/2-pound bacon, cooked and crumbled, 6 chopped green onions, 2 finely chopped celery ribs, 2 tablespoons diced pimiento, drained, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
- Stir together 1/2 cup each mayonnaise and sour cream until blended. Pour over potato mixture, tossing gently to coat. Cover and chill at least 1 hour. Garnish, if desired, with paprika and celery sticks.
- Of course, potato salad’s favorite sidekick is coleslaw, and this Best Barbecue Coleslaw can’t be beat!
- Combine two 10-ounce packages finely shredded cabbage with 1 shredded carrot in a large bowl.
- Whisk together 1/2 cup sugar, 1/2 teaspoon salt, 1/8 teaspoon pepper, 1/2 cup mayonnaise, 1/4 cup milk, 1/4 cup buttermilk, 2 1/2 tablespoons lemon juice, and 1 1/2 tablespoons white vinegar until blended; toss with vegetables. Cover and chill at least 2 hours
- While you’re remaking traditional favorites, you might want to give these Root Beer Baked Beans a try.
- Cook 3 bacon slices in a skillet over medium heat until crisp; remove and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon.
- Sauté 1 small onion, diced, in hot bacon drippings in skillet over high heat 5 minutes or until tender.
- Stir together onion, crumbled bacon, two 16-ounce cans pork and beans, 1/2-cup root beer, 1/4 cup hickory-smoked barbecue sauce, 1/2 teaspoon dry mustard, 1/8 teaspoon hot sauce in a lightly greased 1-quart baking dish.
- Bake beans, uncovered, at 400° for 55 minutes or until sauce is thickened.
- Another great traditional side dish for a barbecue at home are these tasty Mississippi Hush Puppies.
- Combine 1-cup self-rising cornmeal mix, 1/2-cup self-rising flour, and 1 tablespoon sugar in a large bowl, and make a well in center of mixture.
- Mix together 1 large egg, 1/2-cup milk or beer, 1/2 cup diced onion, 1/2 cup chopped green bell pepper, and 1 jalapeño pepper, chopped, stirring well; add to dry ingredients, stirring just until moistened.
- Pour vegetable oil to a depth of 3 inches into a Dutch oven or large saucepan; heat to 375°.
- Drop batter by rounded tablespoonfuls into hot oil, and fry in batches 2 minutes on each side or until golden brown. Drain on paper towels; serve immediately.
- Ready to lighten up? Summer Vegetable Kabobs are a tasty addition to any barbecue at home.
- Soak 12-inch skewers in water for 1 hour.
- Whisk together 1/4 cup dry white wine with 1/4 cup honey, 3 minced garlic cloves, 2 tablespoons balsamic vinegar, 2 tablespoons olive oil, 1 1/2 teaspoons pepper, 1 teaspoon salt until well blended; reserve 1/4 cup.
- Combine remaining white wine mixture and 16 cups assorted cut vegetables in a large bowl. Cover and chill at least 30 minutes or up to 2 hours. Remove vegetables from marinade, discarding marinade.
- Preheat grill to 350° to 400°. Thread vegetables onto skewers, and grill until vegetables are tender and slightly charred, between 1 and 10 minutes per side.
No matter which sides you choose, you can’t go wrong when you barbecue at home! Join the barbecue conversation this summer with Tony Roma’s! Follow us on Facebook and Twitter to get the latest tips and tricks for your barbecue.
