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Ultimate BBQ Side Spread - featured image

Ultimate BBQ Side Spread: 7 Restaurant-Quality Sides

  • Author: caroline_hicks
  • Total Time: 2 hours
  • Yield: 7 sides (serves 8-10) 1x

Description

A curated collection of seven vibrant, flavorful side dishes designed to complement barbecue, including creamy coleslaw, smoky mac and cheese, corn salad, sweet potatoes, grilled corn, pickled onions, and classic potato salad.

Ingredients

Scale
  • 1 medium head green cabbage, finely shredded
  • 1/2 head red cabbage, finely shredded
  • 2 medium carrots, grated
  • 1 cup full-fat mayonnaise
  • 1/4 cup apple cider vinegar
  • 1 tablespoon yellow mustard
  • 2 tablespoons sugar
  • Salt and black pepper to taste
  • 1 pound elbow macaroni, dry
  • 2 cups sharp cheddar cheese, freshly grated
  • 1 cup Gruyère cheese, freshly grated
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, room temperature
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 4 ears shucked corn, kernels cut off (or 3 cups frozen corn, thawed)
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 jalapeño, seeded and finely diced
  • 1/2 medium red onion, finely diced
  • 1/2 cup cilantro, chopped
  • Juice of 2 fresh limes
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 4 large sweet potatoes, peeled and cubed into 1-inch pieces
  • 3 tablespoons melted butter
  • 1/4 cup honey
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 tablespoon maple syrup (optional)
  • 6 ears white corn, husks and silk removed
  • 4 tablespoons softened butter
  • 1 teaspoon chili powder
  • 1/2 cup Cotija cheese, crumbled
  • Lime wedges for serving
  • 1 large red onion, thinly sliced
  • 1 cup apple cider vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 teaspoon black peppercorns
  • 3 pounds Yukon Gold potatoes, boiled and cubed
  • 4 hard-boiled eggs, chopped
  • 2 stalks celery, finely diced
  • 1/4 cup red onion, finely diced
  • 3/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/4 cup dill pickles, chopped
  • 2 tablespoons fresh dill, chopped

Instructions

  1. Prepare the Pickled Onions: Combine apple cider vinegar, sugar, salt, and peppercorns in a saucepan. Heat until sugar dissolves. Pour over sliced red onions in a glass jar. Cool and refrigerate for at least 30 minutes (overnight is better).
  2. Make the Corn and Black Bean Salad: Combine corn, black beans, jalapeño, red onion, and cilantro in a bowl. Shake lime juice, olive oil, cumin, salt, and pepper in a jar and pour over salad. Toss gently. Can be made up to 4 hours in advance.
  3. Cook the Sweet Potatoes: Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with butter, honey, cinnamon, nutmeg, salt, and maple syrup. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway, until tender and caramelized.
  4. Grill the Corn: Prepare grill for medium-high heat. Brush corn with softened butter and sprinkle with chili powder. Grill for 10-15 minutes, turning occasionally, until charred. Sprinkle with Cotija cheese and serve with lime wedges.
  5. Prepare the Mac and Cheese: Cook macaroni in salted boiling water until al dente; drain. In a saucepan, melt butter and whisk in flour. Gradually whisk in milk until thickened. Remove from heat and stir in cheeses, smoked paprika, and garlic powder. Fold in pasta.
  6. Assemble the Potato Salad: Combine boiled potatoes, eggs, celery, red onion, pickles, and dill in a bowl. Whisk mayonnaise and Dijon mustard, then gently fold into potato mixture. Season with salt and pepper. Refrigerate until serving.
  7. Toss the Coleslaw: Combine shredded cabbages and carrots in a bowl. Whisk mayonnaise, vinegar, mustard, sugar, salt, and pepper. Pour over cabbage mixture and toss to coat. Refrigerate for at least 1 hour before serving.

Notes

Most sides can be prepared 1-2 days in advance. Coleslaw and potato salad taste better after flavors meld in the fridge. Avoid pre-shredded cheese for mac and cheese to ensure smooth melting. Keep dairy-based sides out of room temperature for no more than 2 hours.

  • Prep Time: 45 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Side Dish
  • Cuisine: American

Nutrition

  • Serving Size: Varies by side dish
  • Calories: 350500
  • Sugar: 15
  • Sodium: 600
  • Fat: 20
  • Saturated Fat: 10
  • Carbohydrates: 45
  • Fiber: 5
  • Protein: 12

Keywords: BBQ sides, barbecue recipes, coleslaw, mac and cheese, corn salad, sweet potatoes, grilled corn, pickled onions, potato salad, summer recipes, crowd-pleasing sides

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Find it online: https://eatlure.com/ultimate-bbq-side-spread-7-restaurant-quality-sides/