Summer BBQ Side Recipes | Cooking with Chef Mead

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Compliement your main BBQ entree with these summer side recipes created by Chef Rich Mead and Chef Allen of Farmhouse at Roger’s Gardens.

BBQ Baked Beans

INGREDIENTS: 

¼ pound bacon, diced

1 medium onion, diced

4 medium garlic cloves, minced

1 lb. dried cannellini beans, washed & picked over to remove debris or dark-colored beans

1 cup strong black coffee

¼ cup dark brown sugar

1 tablespoon molasses

1 ½ tablespoons prepared brown mustard

½ cup plus 1 tablespoon barbecue sauce

½ tsp. hot pepper sauce, such as Tabasco

8 cups of water

Salt

Ground black pepper

PROCEDURE:

  1. In a large Dutch oven, sauté bacon until fat is rendered out, add onions and garlic and cook until fragrant
  2. Add the rest of the ingredients – except for one tablespoon of BBQ sauce
  3. Bake for 4 hours at 300 degrees with the lid on. Remove the lid and bake for another 1 – 1.5 hours.  Add the 1 tbs. of BBQ sauce and salt and pepper at the end of the cooking process to your desired taste.

Grilled Potato Salad

INGREDIENTS:

3 lbs. baby red potatoes

½ cup celery, thinly sliced

½ cup red onion, thinly sliced

½ lb. good quality bacon

1 cup crumbled blue cheese

½ cup mayonnaise

½ cup Dijon mustard

2 tbs. sugar

1/3 cup fresh parsley, chopped

Salt and pepper to taste

PROCEDURE:

  1. Cook the bacon in a skillet until crispy and separate from rendered fat and set aside
  2. In boiling, salted water, par cook the potatoes until soft but still a bit firm
  3. Add the olive oil, salt and pepper to the reserved bacon fat and use this mixture to toss the potatoes in
  4. Grill the potatoes on a hot grill until they get nice marks and the potatoes are soft
  5. In a large bowl – whisk together mustard, mayo, vinegar, sugar, salt and pepper
  6. Once potatoes are cool, add all ingredients together and toss lightly
  7. Chill before serving 

Corn Succotash

INGREDIENTS:

12 ears of summer corn (white or yellow), shucked and cleaned

1 ½ cup cherry tomatoes, sliced in half

1 ½ cup red tomato, small dice

1 ½ cup red bell pepper, small dice

1 cup of blanched green beans, cut in 1 inch pieces

1 cup of zucchini, small diceSum

¾ to 1 cup of honey lime vinaigrette

Salt and pepper 

PROCEDURE:

  1. Grill ears of corn on an open flame grill until well charred and cooked
  2. Cut kernels off the cob to get roughly 6 cups of charred corn kernels
  3. Combine the rest of the ingredients in a large bowl, toss well
  4. Season with salt and pepper to taste

HONEY LIME VINAIGRETTE INGREDIENTS:

¼ cup fresh lime juice

2 tablespoons honey

1 teaspoon Dijon mustard

½ teaspoon garlic powder

¼ teaspoon cumin

½ teaspoon kosher salt

½ teaspoon ground black pepper

½ cup olive oil

Zest of 1 orange and 1 lemon

  1. In a blender, add everything except the oil and mix until combined
  2. With the blender running, add the oil in a thin stream through the hole in the lid
  3. Blend until well-mixed

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