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OfflineStonedShroom
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barbeque sidedishes
    #2409823 - 03/09/04 03:18 AM (12 years, 8 months ago)

yes people summertime is fast approaching and nothing says summer like a flaming barbeque pit and ice cold beer.

But do you REALLY know what to do besides burn oscar meyer weiners and pre-shaped hamburger patties?

have no fear, here's a few recipes for your grilling/smoking pleasure

I already gave my recipe for  grilled potatoes

grilled veggies
what you need:
all veggies mentioned should be FRESH vegetables. there is no excuse to not have fresh vegetables in the summertime.

PS: don't buy the store-ripened crap at the grocery store. if you don't have a garden then buy off those little make-shift veggie stands where farmer joe is selling stuff out of the bed of his truck. These are bonafied fresh vegetables ripened ON THE VINE. Cant get anything better than that. They may not look as pretty as the stuff on a grocery store, but the taste well makes up for it. plus they're probably cheaper.

squash
zuccini
red onions
corn on the cob
bell peppers (red and green)
and jalapenos if you like spicy
sliced fresh mushrooms (OK so these you'll have to get these at a store)
butter
season salt

OK wash everything. If you bought fresh corn then you'll have to 'shuck' it. that means you peel off the husk, cut off the tip of the ear of corn since it's most likely going to be kinda nasty looking, and wipe down the ears with a clean washcloth to get off all the hairs.

chop the onions so they make nice rings (be sure to seperate the rings so they're not nesting), de-seed the bell peppers and cut into strips (like you see in fajitas). cut the squash and zuccini into slices about 1/2 inch thick (leave the skin!!). get a big peice of foil, put all your veggies in the middle. next toss in a couple tablespoons of butter. If you are making a lot the put in more. use good sense. next lightly sprinkle with season salt. now fold up the foil kinda like and envelope/packet. I beleive reynolds makes pre-folded packets so you can use those. but right before you seal your little packet be sure to toss in like just a little bit of water.

toss on grill cook for 15-30 minutes (depending on how crisp you like your veggies and how hot your fire is)

for and extra something toss squash, zuccinni and corn on the actual grill part for a few minutes to get those fabulous grill marks.

smoked beans
what you need:
cheap disposable foil cake pan
2 cans of 'pork and beans'
1 cup brown sugar
2 tblsp honey
1 tblsp mustard
1/2 cup BBQ sauce
1 package eckridge sausage (chopped into bite-size peices. in a stretch 'little smokie' cocktail weiners can be used)
4-6 strips bacon

OK dump the pork and beans into the foil pan, next add all ingrediants except bacon. mix well. if you just have a regular grill and not a smoker then you'll need to add just a splash of 'liquid smoke'. once everything is mixed lay the strips of bacon along the top. cover with foil and toss on the grill/smoker. these take about 30-45 minutes. be sure to keep an eye on em though. Personally i don't like the bacon because it doesn't get crispy but some people might, so serve it on the side.

pea salad
this is a really good cold side dish for cook-outs

what you need:
2 cans of peas
1 cup real mayonaise (maybe more, maybe less, just one of those things you'll have to 'eye')
1/4 block of velveeta cheese, cut into really small squares. like these squares should be the size of peas.
1/4 cup finely chopped red onion
garlic powder

drain all the luqiud from the peas and mix all ingredients well. lightly sprinkle with garlic powder. refridgerate for at least 30 minutes before serving

cucumbers
this recipe is an acquired taste. anyone from the south grew up on them and it's a common staple found in any grandma's kitchen during the summer

what you need:
fresh cucumbers cut 1/8 inch slices. skins are optional
vinegar
water
sliced onion (sliced to make rings)
salt
pepper
dill weed

these are kinda crude pickles. anyway take your sliced cucumbers put in a solution about 1 part vinegar 5-7 parts water (depnding on how much vinegar taste you can handle). toss in onions, dill weed, and sprinkle with salt and pepper. refridgerate overnight in a tupperware-like container


uhmmm can't think of anything else right now. i'll keep it updated.  :thumbup:


--------------------
We are not human beings going through a temporary spiritual experience.

We are spiritual beings going through a temporary human experience.



Edited by StonedShroom (03/09/04 04:02 AM)


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Offlinethe man
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Registered: 08/13/99
Posts: 4,530
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Re: barbeque sidedishes [Re: StonedShroom]
    #2409835 - 03/09/04 03:29 AM (12 years, 8 months ago)

drool. ah man i cant wait for summer. definatly gunna do those ideas. awesome. thanks for taking the time


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Invisiblebf6
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Registered: 01/29/04
Posts: 3,121
Re: barbeque sidedishes [Re: the man]
    #2410286 - 03/09/04 09:55 AM (12 years, 8 months ago)

My husband and I just got a new Grill... I can't wait!


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The only thing that burns in Hell is the part of you that won't let go of life, your memories, your attachments. They burn them all away. But they're not punishing you, they're freeing your soul. So, if you're frightened of dying and you're holding on, you'll see devils tearing your life away, but if you've made your peace, then the devils are really angels, freeing you from the earth...

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Anonymous

Re: barbeque sidedishes [Re: StonedShroom]
    #2440248 - 03/16/04 07:05 PM (12 years, 8 months ago)

that all sounds good BUT the onions,i get those small pickling onions  about 2 in diam,chop em in half and sit them on the grill,flat side down, :thumbup:


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OfflineLiquidSmoke
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Re: barbeque sidedishes [Re: StonedShroom]
    #2441945 - 03/17/04 03:41 AM (12 years, 8 months ago)

Nice list.


Personally I find the only good barbeque sidedishes are MORE barbequed meat.


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Offlineeve69
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Re: barbeque sidedishes [Re: LiquidSmoke]
    #2442357 - 03/17/04 09:31 AM (12 years, 8 months ago)

Seems like one can take large inch or two thick pieces of large squashes like butternut and slice them and with oil and s+p and keep them in a good ziplock. Then they take a while to grill. Otherwise they could be cut a bit thinner. At worst one could have thinner slices in foil ready to put on the grill or in the coals. One could put whole squashes in the coals. Spagetti squash cooks fast over direct heat. Acorn squashes are great. One can inject them with maple syrup and then stick them in flames for awhile.


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