When thinking of what to cook at your barbecue, you instantly think of meat and the main dishes. Well, that’s what we do anyway! When rustling up delicious main courses such as beef brisket, homemade burgers, pulled pork and gourmet sausages, you don’t want all the hard work you put in over the grill wasted on sad and depressing side dishes.
Forget your dreary side salads and stale buns and cook up one of these exciting side dishes we have provided for you, there’s only one problem, they’re so tasty your guests may eat them up before you get to have some yourself!
Slow Cooked Smoky Vegetables
When the BBQ is roaring and delicious cuts of meat are hitting the grill it’s easy to forget your vegetables, but fire cooked vegetables are some of the most delicious barbecue food you can eat. When vegetables are cooked slowly over flame and smoke they become richer in the umami taste. The savoury element that makes food so delicious! If you’re cooking on one of our commercial griddles for salewe suggest using plenty of fresh pepper, sea salt and any fresh herbs you have to hand, as well as plenty of olive oil which you can brush on at 10 minute intervals. Aubergines, peppers, spring onions, carrots, or mushrooms, there’s really no rules when it comes to what you can put on your BBQ. For those using charcoal, you can add whole root vegetables such as sweet potatoes and squash right into the outer coals where they will char and cook slowly over an hour, then simply tear apart and serve.
Tangy sweet and sour coleslaw is the perfect dish to cut through the richness of the meat you are dishing out to your well-fed guests. Use a mixture of white and red cabbage, carrot, red onion, celery heart, radishes and red pepper, slice them up into the texture of your choosing and mix in a dressing consisting of two tablespoons of white wine vinegar, the juice of half a lemon, two tablespoons of brown sugar, one teaspoon of mustard powder, half a teaspoon of yellow mustard seeds, half a teaspoon of celery seeds, half a teaspoon of poppy seeds and four tablespoons of rapeseed oil. This ‘slaw is best served with pulled pork rolls with pickles.
Your BBQ will go to the next level when you serve up baked beans, no, not the tinned variety, but the soul food staple that is bursting with flavour and can be made straight on your BBQ in a cast iron pot! Add two red onions, two cloves of garlic, one fresh red chilli, two large carrots, one heaped teaspoon of sweet smoked paprika, one level teaspoon of cumin seeds, one level teaspoon of dried chilli flakes and sauté. Next, add one jar of passata and two tins of mixed beans and simmer slowly. What’s best is this dish can be changed to suit your tastes. Throw in any extra herbs that you have or any barbecue sauces you have made up, if you are slowly cooking any large cuts of meat, rip a corner piece off and throw in the pot for added flavour. The longer the beans simmer the more intense the flavour will become.
Barbecued corn on the cob is always a winner at any BBQ, so when cooking it at your party, throw a few extra cobs on so you can make a vibrant corn salsa. Using three corn on the cobs which should have signs of charring, one tablespoon of olive oil, the juice and zest of two limes, one red onion, halved and thinly sliced, a large handful of coriander leaves and salt and pepper to taste. Combine all the ingredients in a bowl and serve with tortilla chips or spicy chicken dishes.
Potato salad is a barbecue staple, but there are a few little things you can do to this dish to elevate it to the next level. Firstly, cook your potatoes on a plancha grill with a splash of olive oil, garlic and sprigs of thyme, if you don’t have a plancha grill this can easily be done in a cast iron skillet. You want to make sure you cook the potatoes thoroughly and that they have a good crust on them. Allow them to cool, slice them into manageable bitesize pieces and combine with sliced spring onions, Dijon mustard, one tablespoon of white wine vinegar, half a teaspoon of sugar, one tablespoon of poppy seeds and smoked cayenne pepper. Allow the ingredients to merge for an hour or two before serving.