"Sides" Recipes for your Barbeque
I can't help but refer to them as "sides". From elementary school on, it was burned into my brain, and I still hear
kids refer to them that way today, even for a barbecue.

This site is dedicated to barbecue, and although the heavy emphasis is on the meat and how to smoke it, there are
just too many good side dishes to completely ignore them. So here are a few of our favorites to prepare with the
barbeque.

This section will grow over time, so keep checking back!
Big Daddy T's Spicy Sweet Baked Beans

Is there any more of a staple at a barbeque
than baked beans?
Gotta have'em! I have,
at times during a barbeque, gotten more
compliments on these beans than I have
on a my barbecued ribs! This is a favorite
recipe of mine, one that I have added to
and dropped from over the years, having
seen and tasted other recipes, so if it looks
like some other one don't sue me , it is
purely happenstance. I hope you enjoy it as
much as I do!

2 - 16 oz cans baked beans, drained
1 - cup, light brown sugar, firmly packed
3/4 - cup blackstrap molasses
1/2 cup KC Masterpiece BBQ Sauce
3 - tablespoons, or liberal squirts, of yellow
mustard
2 - jalapenos, seeded and chopped
1 - tablespoon, or liberal squirt, of
Worcestershire sauce
1 - large Vidalia, or other sweet, onion,
chopped
Kosher Salt
Fresh Ground Black Pepper
Dreamland Brunswick Stew

That's right, for all of ya'll that have been down South and had the distinct pleasure of eating at
Dreamland Bar-B-Que, this is the recipe for their wonderful Brunswick stew. This is not their
ribs - "Aint' Nothing Like'em - Nowhere" - but this is good stuff, hope you like it as much as I do!


4 - TBLSP        Butter
1/2 Med        Onion, diced
1 lg        Potato, diced
2 cups        Chicken Broth
32 oz        Dreamland Bar-B-Que Sauce
28 oz        tomatoes,canned,diced
14 oz        corn, canned whole
1.25 lbs        pork, pit cooked and pulled
1.25 lbs        chicken, cooked and pulled

In a stock pot over medium heat, melt the butter. Add the onion and saute until translucent,
about 5 minutes. Add the potato and chicken broth and cook for 15 minutes. Stir in the
barbecue sauce, tomatoes, corn, pork and chicken. Cook for 2 hours over medium-low heat,
stirring every 15 minutes or so to prevent sticking. Add additional chicken stock if the stew gets
too thick.

Makes about 16 servings

Note: I like to add freshly ground black pepper to mine, but there is NOTHING wrong with  the
original from Dreamland!
Cornbread
This is another favorite that is hard to do without, especially when it is done right, moist and
sweet, melting in your mouth with butter...enjoy!

Cornbread - sweet with corn       

2-1/4 cups        Cornmeal, self rising
2-1/4 cups        corn, creamed style
2-1/4 cups        sour cream
1-1/2 cups        butter, unsalted, softened
7        eggs, beaten
4        TBLSP        Sugar

Mix the corn, sour cream and eggs in a large bowl.        
Blend in the butter and sugar
Slowly add the cornmeal, mixing as you add        
Preheat oven to 350`F         
Pour batter into a greased 12" cast iron skillet.        
Bake for 30-40 minutes until golden on top        
and wooden toothpick inserted in center         
comes out clean.        

Optional Ingredient:        

1        Jalapeno, seed and chopped



Buttermilk Cornbread        

2-1/4 cups        flour
2-1/4 cups        corn meal
4.5 TBLSP        Sugar
1-3/4 tsp        baking soda
1-3/4 tsp        salt
4-1/2 cups        buttermilk
2        eggs, very large, beaten
3 TBLSP        butter, unsalted, melted

Mix flour, cornmeal, sugar, soda and salt. Mix        
buttermilk and egg. Stir buttermilk mixture and        
butter into cornmeal until blended.         
Preheat oven to 400`F        
Pour batter into a greased 12" cast iron skillet.        
Bake 20-25 minutes until golden on top and         
wooden tooth pick inserted in center comes out         
clean.        
Quick & Simple Biscuits

I guess this is the southern in me, but I can't help but include a decent biscuit recipe. I have
never made biscuits as good as some of the ones I have eaten made by others in the South,
but these are pretty good, and they are not hard to do. Try them and see what you think.

2 - cups all purpose flour
1 - tsp salt
3  - tsp baking powder
1 - tsp baking soda
6 - TBLSP butter, unsalted
1 - cup plain yogurt, or buttermilk, per taste

Preheat oven to 450`F. Mix dry ingredients in a large bowl. Pinch a piece of butter off in
between your fingers and blend into the dry mix by working it in with your fingers. Stir in the
yogurt (or buttermilk) and stir until it the dough forms into a ball. Turn the dough out on to a
large floured surface. Kneed the dough 10 times - do not overdo! Roll with lightly floured roller
out into about a 3/4 inch sheet. Cut into 2" rounds with an open cutter - do not use a glass or
cup as the compressed air will tend to compress the dough and cause the biscuits to be less
fluffy. Bake 7 - 9 minutes, until the tops are golden brown.
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Back to: Recipes
Preheat oven to 350`F. Combine the beans, brown sugar, molasses, barbecue sauce, mustard, jalapeno,
Worcestershire sauce, and onion in a medium bowl. Season to taste with salt and pepper. Stir to combine.
Transfer mixture to a large baking dish. Sprinkle the top with additional pepper and salt, to taste. Bake until bubbly
and reduced, about 1-1/2 hours.