BBQ Side Dishes: Delicious Recipes for Your Next Cookout

BBQ side dishes are the unsung heroes of any successful cookout. Let's be honest, while the smoky aroma of grilled meats might initially steal the show, it's the carefully curated selection of sides that truly elevates the entire experience. Have you ever been to a BBQ where the sides were an afterthought? I have, and trust me, it's a culinary tragedy!

From creamy potato salad to tangy coleslaw, these accompaniments provide a refreshing counterpoint to the richness of the main course. Many of these dishes have deep roots in American culinary tradition, evolving from simple, resourceful recipes passed down through generations. Think about it: potato salad, for example, likely originated from European settlers, while coleslaw boasts a Dutch heritage. These humble beginnings have blossomed into beloved staples at BBQs across the country.

People adore BBQ side dishes for their incredible versatility and ability to complement a wide range of flavors. They offer a delightful mix of textures, from the crispness of a fresh salad to the comforting smoothness of mac and cheese. Plus, many can be prepared ahead of time, making them perfect for stress-free entertaining. So, are you ready to take your BBQ game to the next level? Let's dive into some mouthwatering recipes that will have your guests raving!

Ingredients:

• For the Creamy Coleslaw:
• 1 medium head of green cabbage, finely shredded (about 6 cups)
• 1/2 cup shredded carrots
• 1/4 cup finely chopped red onion
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon granulated sugar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon celery seed
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• For the Grilled Corn on the Cob with Chipotle-Lime Butter:
• 6 ears of corn, husks and silk removed
• 1/2 cup (1 stick) unsalted butter, softened
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon lime juice
• 1 teaspoon chipotle powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• For the Classic Potato Salad:
• 2 pounds Yukon Gold potatoes, peeled and cubed
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons yellow mustard
• 2 tablespoons sweet pickle relish
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped red onion
• 2 hard-boiled eggs, peeled and chopped
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika, for garnish
• For the Watermelon Feta Salad with Mint:
• 6 cups cubed seedless watermelon
• 4 ounces feta cheese, crumbled
• 1/4 cup thinly sliced red onion
• 1/4 cup fresh mint leaves, roughly chopped
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• For the Baked Beans with Bacon:
• 1 pound dried navy beans, soaked overnight
• 6 slices bacon, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/2 cup ketchup
• 1/4 cup molasses
• 2 tablespoons brown sugar
• 1 tablespoon yellow mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 6 cups chicken broth or water

Creamy Coleslaw Instructions:

1. Prepare the Cabbage Mixture: In a large bowl, combine the shredded cabbage, shredded carrots, and chopped red onion. Toss to evenly distribute the ingredients.
2. Make the Dressing: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, granulated sugar, Dijon mustard, celery seed, salt, and black pepper until smooth and well combined.
3. Combine and Chill: Pour the dressing over the cabbage mixture and toss gently until everything is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or preferably 1-2 hours, to allow the flavors to meld together. This also helps the cabbage soften slightly.
4. Adjust Seasoning: Before serving, give the coleslaw a good stir and taste. Adjust the seasoning as needed, adding more salt, pepper, or sugar to your liking. You can also add a splash more apple cider vinegar for extra tang.

Grilled Corn on the Cob with Chipotle-Lime Butter Instructions:

1. Prepare the Corn: Preheat your grill to medium heat. Make sure the corn is clean and all silk is removed. You can soak the corn in water for 15-30 minutes before grilling to help prevent it from drying out, but this is optional.
2. Make the Chipotle-Lime Butter: While the grill is heating up, prepare the chipotle-lime butter. In a medium bowl, combine the softened butter, chopped cilantro, lime juice, chipotle powder, garlic powder, and salt. Mix well until all ingredients are evenly incorporated.
3. Grill the Corn: Place the corn directly on the grill grates. Grill for about 15-20 minutes, turning occasionally, until the kernels are tender and slightly charred.
4. Butter and Serve: Remove the corn from the grill and immediately spread the chipotle-lime butter generously over each ear. Serve hot and enjoy! You can also serve the butter on the side for dipping.

Classic Potato Salad Instructions:

1. Cook the Potatoes: Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt to the water. Bring the water to a boil and cook the potatoes until they are tender but not mushy, about 10-15 minutes. You should be able to easily pierce them with a fork.
2. Drain and Cool: Drain the potatoes in a colander and rinse them with cold water to stop the cooking process. Allow the potatoes to cool completely before proceeding. This is important to prevent the mayonnaise from melting.
3. Prepare the Dressing: In a large bowl, whisk together the mayonnaise, sour cream, yellow mustard, sweet pickle relish, apple cider vinegar, salt, and black pepper until smooth and well combined.
4. Combine Ingredients: Add the cooled potatoes, chopped celery, chopped red onion, and chopped hard-boiled eggs to the bowl with the dressing. Gently fold everything together until the potatoes and other ingredients are evenly coated. Be careful not to overmix, as this can cause the potatoes to break apart.
5. Chill and Serve: Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1-2 hours to allow the flavors to meld together. Before serving, give the potato salad a good stir and taste. Adjust the seasoning as needed. Garnish with a sprinkle of paprika before serving.

Watermelon Feta Salad with Mint Instructions:

1. Prepare the Ingredients: Cube the watermelon into bite-sized pieces. Thinly slice the red onion. Roughly chop the fresh mint leaves. Crumble the feta cheese.
2. Assemble the Salad: In a large bowl, combine the cubed watermelon, crumbled feta cheese, sliced red onion, and chopped mint leaves.
3. Make the Dressing: In a small bowl, whisk together the olive oil, lime juice, salt, and black pepper until well combined.
4. Dress and Serve: Pour the dressing over the watermelon salad and gently toss to coat. Serve immediately or chill for a short period before serving. This salad is best served fresh, as the watermelon can release liquid over time.

Baked Beans with Bacon Instructions:

Preparing the Beans:

1. Soak the Beans: Place the dried navy beans in a large bowl or pot and cover with plenty of cold water. Let them soak overnight, or for at least 8 hours. This helps to soften the beans and reduce cooking time.
2. Drain and Rinse: After soaking, drain the beans in a colander and rinse them thoroughly with fresh water.

Cooking the Beans:

1. Cook the Bacon and Onions: In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until it is crispy. Remove the bacon from the pot with a slotted spoon and set it aside, leaving the bacon grease in the pot. Add the chopped onion to the pot and cook until it is softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Add the Beans and Other Ingredients: Add the drained and rinsed navy beans to the pot along with the ketchup, molasses, brown sugar, yellow mustard, Worcestershire sauce, smoked paprika, salt, and black pepper. Pour in the chicken broth or water, making sure the beans are completely covered. If necessary, add more liquid.
3. Simmer the Beans: Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for at least 3-4 hours, or until the beans are tender and the sauce has thickened. Stir occasionally to prevent the beans from sticking to the bottom of the pot. If the beans are drying out, add more liquid as needed.
4. Add Bacon Back In: During the last 30 minutes of cooking, stir the cooked bacon back into the beans. This allows the bacon flavor to infuse into the beans.
5. Adjust Seasoning and Serve: Once the beans are tender and the sauce has thickened to your liking, taste and adjust the seasoning as
   

   Conclusion:

   This isn't just another recipe; it's a guaranteed crowd-pleaser, a flavor explosion, and the perfect complement to any barbecue feast. I truly believe that once you try this, it will become a staple at all your summer gatherings. The vibrant flavors, the ease of preparation, and the sheer deliciousness make it a must-try for anyone looking to elevate their BBQ game. It's the kind of dish that gets people talking, asking for the recipe, and coming back for seconds (and thirds!). But why is it so special? It's the perfect balance of sweet, savory, and tangy, all working together in perfect harmony. It's also incredibly versatile. While it shines as a classic BBQ side dish, don't limit yourself! Imagine serving it alongside grilled chicken, fish, or even using it as a topping for tacos. The possibilities are endless!

   Serving Suggestions and Variations

   Speaking of versatility, let's talk about some ways you can customize this recipe to make it your own. Feeling adventurous? Add a pinch of chili flakes for a touch of heat. Want to make it even more vibrant? Toss in some chopped bell peppers or corn kernels. For a creamier texture, stir in a dollop of sour cream or Greek yogurt just before serving. Here are a few more ideas to get your creative juices flowing: * Spicy Kick: Add a diced jalapeño or a dash of your favorite hot sauce. * Mediterranean Twist: Incorporate some crumbled feta cheese and Kalamata olives. * Tropical Vibe: Mix in some diced pineapple or mango. * Hearty Addition: Add cooked quinoa or chickpeas for extra protein and fiber. Don't be afraid to experiment and find your perfect combination! The beauty of this recipe is that it's incredibly forgiving and adaptable. You can easily adjust the ingredients to suit your taste preferences and dietary needs. Whether you're a seasoned chef or a beginner in the kitchen, you'll find this recipe easy to follow and incredibly rewarding. I've poured my heart and soul into perfecting this recipe, and I'm confident that you'll love it as much as I do. It's more than just a side dish; it's a celebration of flavor, a testament to the power of simple ingredients, and a guaranteed way to impress your friends and family. So, what are you waiting for? Gather your ingredients, fire up the grill, and get ready to experience the ultimate BBQ side dish. I promise you won't be disappointed. And most importantly, I want to hear about your experience! Did you try the recipe? Did you make any modifications? What did your friends and family think? Share your photos, comments, and suggestions in the comments section below. I'm always eager to learn from your experiences and see how you've made this recipe your own. Let's create a community of BBQ enthusiasts and share our love for delicious food! Happy grilling!

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   BBQ Side Dishes: Delicious Recipes for Your Next Cookout

   

   Classic summer BBQ sides: creamy coleslaw, grilled corn with chipotle-lime butter, potato salad, watermelon feta salad, and baked beans with bacon.

   Prep Time45 minutes

   Cook Time300 minutes

   Total Time310 minutes

   Category: Appetizer

   Yield: 20 servings

   Save This Recipe

   Ingredients

   • 1 medium head of green cabbage, finely shredded (about 6 cups)
   • 1/2 cup shredded carrots
   • 1/4 cup finely chopped red onion
   • 1/2 cup mayonnaise
   • 2 tablespoons apple cider vinegar
   • 1 tablespoon granulated sugar
   • 1 teaspoon Dijon mustard
   • 1/2 teaspoon celery seed
   • 1/4 teaspoon salt
   • 1/4 teaspoon black pepper
   • 6 ears of corn, husks and silk removed
   • 1/2 cup (1 stick) unsalted butter, softened
   • 1 tablespoon chopped fresh cilantro
   • 1 tablespoon lime juice
   • 1 teaspoon chipotle powder
   • 1/2 teaspoon garlic powder
   • 1/4 teaspoon salt
   • 2 pounds Yukon Gold potatoes, peeled and cubed
   • 1/2 cup mayonnaise
   • 1/4 cup sour cream
   • 2 tablespoons yellow mustard
   • 2 tablespoons sweet pickle relish
   • 1/4 cup finely chopped celery
   • 1/4 cup finely chopped red onion
   • 2 hard-boiled eggs, peeled and chopped
   • 1 tablespoon apple cider vinegar
   • 1/2 teaspoon salt
   • 1/4 teaspoon black pepper
   • 1/4 teaspoon paprika, for garnish
   • 6 cups cubed seedless watermelon
   • 4 ounces feta cheese, crumbled
   • 1/4 cup thinly sliced red onion
   • 1/4 cup fresh mint leaves, roughly chopped
   • 2 tablespoons olive oil
   • 1 tablespoon lime juice
   • 1/4 teaspoon salt
   • 1/4 teaspoon black pepper
   • 1 pound dried navy beans, soaked overnight
   • 6 slices bacon, diced
   • 1 medium onion, chopped
   • 2 cloves garlic, minced
   • 1/2 cup ketchup
   • 1/4 cup molasses
   • 2 tablespoons brown sugar
   • 1 tablespoon yellow mustard
   • 1 teaspoon Worcestershire sauce
   • 1/2 teaspoon smoked paprika
   • 1/4 teaspoon salt
   • 1/4 teaspoon black pepper
   • 6 cups chicken broth or water

   Instructions

   1. Prepare the Cabbage Mixture: In a large bowl, combine the shredded cabbage, shredded carrots, and chopped red onion. Toss to evenly distribute the ingredients.
   2. Make the Dressing: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, granulated sugar, Dijon mustard, celery seed, salt, and black pepper until smooth and well combined.
   3. Combine and Chill: Pour the dressing over the cabbage mixture and toss gently until everything is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or preferably 1-2 hours, to allow the flavors to meld together. This also helps the cabbage soften slightly.
   4. Adjust Seasoning: Before serving, give the coleslaw a good stir and taste. Adjust the seasoning as needed, adding more salt, pepper, or sugar to your liking. You can also add a splash more apple cider vinegar for extra tang.
   5. Prepare the Corn: Preheat your grill to medium heat. Make sure the corn is clean and all silk is removed. You can soak the corn in water for 15-30 minutes before grilling to help prevent it from drying out, but this is optional.
   6. Make the Chipotle-Lime Butter: While the grill is heating up, prepare the chipotle-lime butter. In a medium bowl, combine the softened butter, chopped cilantro, lime juice, chipotle powder, garlic powder, and salt. Mix well until all ingredients are evenly incorporated.
   7. Grill the Corn: Place the corn directly on the grill grates. Grill for about 15-20 minutes, turning occasionally, until the kernels are tender and slightly charred.
   8. Butter and Serve: Remove the corn from the grill and immediately spread the chipotle-lime butter generously over each ear. Serve hot and enjoy! You can also serve the butter on the side for dipping.
   9. Cook the Potatoes: Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt to the water. Bring the water to a boil and cook the potatoes until they are tender but not mushy, about 10-15 minutes. You should be able to easily pierce them with a fork.
   10. Drain and Cool: Drain the potatoes in a colander and rinse them with cold water to stop the cooking process. Allow the potatoes to cool completely before proceeding. This is important to prevent the mayonnaise from melting.
   11. Prepare the Dressing: In a large bowl, whisk together the mayonnaise, sour cream, yellow mustard, sweet pickle relish, apple cider vinegar, salt, and black pepper until smooth and well combined.
   12. Combine Ingredients: Add the cooled potatoes, chopped celery, chopped red onion, and chopped hard-boiled eggs to the bowl with the dressing. Gently fold everything together until the potatoes and other ingredients are evenly coated. Be careful not to overmix, as this can cause the potatoes to break apart.
   13. Chill and Serve: Cover the bowl with plastic wrap and refrigerate the potato salad for at least 1-2 hours to allow the flavors to meld together. Before serving, give the potato salad a good stir and taste. Adjust the seasoning as needed. Garnish with a sprinkle of paprika before serving.
   14. Prepare the Ingredients: Cube the watermelon into bite-sized pieces. Thinly slice the red onion. Roughly chop the fresh mint leaves. Crumble the feta cheese.
   15. Assemble the Salad: In a large bowl, combine the cubed watermelon, crumbled feta cheese, sliced red onion, and chopped mint leaves.
   16. Make the Dressing: In a small bowl, whisk together the olive oil, lime juice, salt, and black pepper until well combined.
   17. Dress and Serve: Pour the dressing over the watermelon salad and gently toss to coat. Serve immediately or chill for a short period before serving. This salad is best served fresh, as the watermelon can release liquid over time.
   18. Soak the Beans: Place the dried navy beans in a large bowl or pot and cover with plenty of cold water. Let them soak overnight, or for at least 8 hours. This helps to soften the beans and reduce cooking time.
   19. Drain and Rinse: After soaking, drain the beans in a colander and rinse them thoroughly with fresh water.
   20. Cook the Bacon and Onions: In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until it is crispy. Remove the bacon from the pot with a slotted spoon and set it aside, leaving the bacon grease in the pot. Add the chopped onion to the pot and cook until it is softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
   21. Add the Beans and Other Ingredients: Add the drained and rinsed navy beans to the pot along with the ketchup, molasses, brown sugar, yellow mustard, Worcestershire sauce, smoked paprika, salt, and black pepper. Pour in the chicken broth or water, making sure the beans are completely covered. If necessary, add more liquid.
   22. Simmer the Beans: Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for at least 3-4 hours, or until the beans are tender and the sauce has thickened. Stir occasionally to prevent the beans from sticking to the bottom of the pot. If the beans are drying out, add more liquid as needed.
   23. Add Bacon Back In: During the last 30 minutes of cooking, stir the cooked bacon back into the beans. This allows the bacon flavor to infuse into the beans.
   24. Adjust Seasoning and Serve: Once the beans are tender and the sauce has thickened to your liking, taste and adjust the seasoning as needed.

   Notes

   • For best flavor, allow the coleslaw to chill for at least 30 minutes before serving.
   • Soaking the corn before grilling is optional,