Whether you are organizing a beef barbeque, a sea food barbeque or a pork ribs barbeque, the side dish you serve is just as important as the main barbeque dish itself. It rounds off the meal and provides much needed variety to the occasion.
Imagine a barbeque where all you got to eat was chunky pieces of meat, with nothing else to break the monotony! No matter how great the barbeque, the absence of a variety of refreshing side dishes could very well be a barbeque snafu. A few grilling tips and you will soon be hosting the perfect barbeque.
Some of the more popular side dishes that go well with any barbeque include potato salad, corn on the cob, pasta salad, grilled garlic bread and coleslaw.
Corn on the cob is a time-tested classic and goes well with any barbeque, whether you are barbequing steak or salmon. All you need to do is serve it steaming hot with a dab of melted butter or a sprinkling of seasoning.
Grilled garlic bread is another classic barbeque side dish. No need to worry about toppings, fillings or seasonings when serving garlic bread. Garlic bread is easily available ready made or you can choose to buy a French loaf and prepare the garlic bread at home. Do this before hand and refrigerate till ready to use. All you need to do is put it over the grill for a few minutes and serve it hot. Be careful take you don’t keep it on the grill too long or it will brunt to a crisp.
With so many varieties to choose from, salads are the most versatile of all barbeque side dishes. Even if you don’t have the time to whip up elaborate side dishes, a few minutes are all you need to get together a couple of salads that would go well with any barbeque.
Most salads can be put together ahead of time and left in the refrigerator overnight. In fact, many mayonnaise based barbeque salads including pasta salads, coleslaw, grain salad, gelatin salad and potato salad taste better if they are allowed to steep in the mayonnaise preparation overnight in the refrigerator.
A combination of raisins with grated pineapple and carrot makes a refreshing and colorful addition to any barbeque. All you need to do is mix together raw grated carrots and raisins with canned pineapple chunks. Add a little bit of the pineapple juice to it. Raisins are best softened in water for a while before adding to the salad.
If you intend serving a green salad, you could slice, dice or grate the vegetables before hand, but add the dressings and croutons only at the last minute, just before serving. Croutons could lose their crispness if added to the salad too much in advance and vegetables will turn limp if left to marinate in salad dressing for too long.
A salsa is a great accompaniment at any barbeque. Everyone has their own secret salsa tips and recipes.
If you’d rather serve your side dishes piping hot, there’s a whole world of vegetables and fruit that can be prepared there and then and served right off the grill. Choose a mixture of bell peppers, bananas, cantaloupe, corn on the cob or almost any other vegetable you or your guests prefer. Just dot a bit of butter on to the vegetables or fruits, wrap in foil and put them over the hot embers to cook. Enjoy!
Imagine a barbeque where all you got to eat was chunky pieces of meat, with nothing else to break the monotony! No matter how great the barbeque, the absence of a variety of refreshing side dishes could very well be a barbeque snafu. A few grilling tips and you will soon be hosting the perfect barbeque.
Some of the more popular side dishes that go well with any barbeque include potato salad, corn on the cob, pasta salad, grilled garlic bread and coleslaw.
Corn on the cob is a time-tested classic and goes well with any barbeque, whether you are barbequing steak or salmon. All you need to do is serve it steaming hot with a dab of melted butter or a sprinkling of seasoning.
Grilled garlic bread is another classic barbeque side dish. No need to worry about toppings, fillings or seasonings when serving garlic bread. Garlic bread is easily available ready made or you can choose to buy a French loaf and prepare the garlic bread at home. Do this before hand and refrigerate till ready to use. All you need to do is put it over the grill for a few minutes and serve it hot. Be careful take you don’t keep it on the grill too long or it will brunt to a crisp.
With so many varieties to choose from, salads are the most versatile of all barbeque side dishes. Even if you don’t have the time to whip up elaborate side dishes, a few minutes are all you need to get together a couple of salads that would go well with any barbeque.
Most salads can be put together ahead of time and left in the refrigerator overnight. In fact, many mayonnaise based barbeque salads including pasta salads, coleslaw, grain salad, gelatin salad and potato salad taste better if they are allowed to steep in the mayonnaise preparation overnight in the refrigerator.
A combination of raisins with grated pineapple and carrot makes a refreshing and colorful addition to any barbeque. All you need to do is mix together raw grated carrots and raisins with canned pineapple chunks. Add a little bit of the pineapple juice to it. Raisins are best softened in water for a while before adding to the salad.
If you intend serving a green salad, you could slice, dice or grate the vegetables before hand, but add the dressings and croutons only at the last minute, just before serving. Croutons could lose their crispness if added to the salad too much in advance and vegetables will turn limp if left to marinate in salad dressing for too long.
A salsa is a great accompaniment at any barbeque. Everyone has their own secret salsa tips and recipes.
If you’d rather serve your side dishes piping hot, there’s a whole world of vegetables and fruit that can be prepared there and then and served right off the grill. Choose a mixture of bell peppers, bananas, cantaloupe, corn on the cob or almost any other vegetable you or your guests prefer. Just dot a bit of butter on to the vegetables or fruits, wrap in foil and put them over the hot embers to cook. Enjoy!
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