When you're planning a big end-of-summer barbecue event, you want to be sure that the food is perfect. If you're good in the kitchen but struggle with barbecue, don't let that panic you. Get your proteins from a local BBQ catering company, like Bassett Caterers, and devote your time to the side dishes to let them really shine. Here are a few common sides that work well with barbecue meats of all kinds.
Baked beans are a classic barbecue side dish, but many people aren't familiar with how to make them on their own. Luckily, they are easier than you'd think – you just need to plan ahead. You need to soak the beans for about 24 hours, then they bake for nearly 8, so it takes time.
Start with a pound of navy beans for every eight people. Put the beans into a large bowl and cover them with cold water so that the water level is a couple of inches above the beans. Cover the bowl with a towel loosely, then let it sit. Change the water out once or twice through the day that they soak, then you can bake them the next day.
The day that you bake them, you need to start early. Rinse the beans under cold, running water, then put them into the pot. Chop up five strips of uncooked, thick-cut bacon per pound of beans and dice one medium sweet onion for each pound, too.
Add the bacon and the onion to the pot with the beans. Create a mixture of 1/3-cup each of molasses, maple syrup and ketchup. Add a tablespoon each of prepared mustard and apple cider vinegar. Then, stir in a teaspoon of ground mustard and a half-teaspoon of garlic powder.
Pour the mixture over the beans, then top it all with three to four cups of water. Stir everything together in the bean pot, then put the cover on and put it in the oven. Bake the beans for six to eight hours at 300 degrees in the oven. Check them every couple of hours to stir them, and add water if they seem to be drying out. The beans are ready when they're tender.
A good coleslaw recipe can take you places. Really, it can take you to all kinds of social events, because everyone will want your coleslaw, so they'll invite you just so they can ask you to bring it! There's just something about this cool, creamy, crunchy side dish that leaves so many people perplexed and looking for a friend who can make a good one. Here's the secret to your coleslaw success.
You'll want one pound of tri-color coleslaw shreds for every four people. Put the shreds into a large bowl. For every pound of coleslaw shreds, you'll want to dice up half of a medium-sized sweet onion, like a Vidalia. Then, add the onion to the slaw mix. Then, create a dressing from a cup and a half of your favorite mayonnaise mixed with about a teaspoon of apple cider vinegar, about 2 teaspoons of sugar and a teaspoon of garlic powder. Combine the slaw mix and the dressing, then salt the whole thing to taste.