Four Sure-Fire BBQ Side Dishes
Side dishes are great on the grill too
Tuesday, May 21, 2013
Side dishes on the grill are a great way to round out your meal. If you've already got it hot, you might as well add a few vegetables to make a side dish, so you can stay out with your guests. Side dishes from the grill are also usually a tasty complement to grilled meat.
Two Basic Vegetable Side Dishes
Most people are familiar with grilling vegetables. You can choose to do it on skewers or in a grill basket. To prepare vegetables, clean them and cut them into uniform pieces. Onions, squash, new potatoes, mushrooms, or peppers make great grilled side dishes.
When cooking, you can simply brush the vegetables with olive oil. If you want to do something a bit more, you can sprinkle them with herbs such as thyme or rosemary. They are also good sprinkled with lemon, or perhaps brushed with mustard.
Another side dish is to grill whole corn on the cob. You can choose to parboil the cleaned corn in sugar water and then wrap it in foil with butter before putting them on the grill. You can also pull the husks back and clean the silk, then pull them back up and grill them right in their husks.
Grilled Stuffed Mushrooms
If you are looking for a side dish that is slightly more elegant, consider stuffed mushrooms.
24 medium mushrooms
1/4 cup of green onions, minced
4 tablespoons of margarine
2 teaspoons flour
1/2 tsp dried marjoram
1/4 cup dry white wine
1/2 cup cooked ham, chopped finely
1 tablespoon of parsley, minced
1. Wash the mushrooms and remove the stems.
2. Cook the onions in a little butter until they are softened. Add the marjoram and flour and combine, then stir in the wine. Continue to stir until it thickens.
3. Stir in the ham and parsley.
4. Stuff the mushrooms with the ham mixture.
5. Wrap the stuffed mushrooms in a foil packet and add pieces of margarine.
6. Seal the edges and grill over medium heat for fifteen minutes.
Grilled Chile Relleno
If you are cooking fajitas on the grill, an authentic chile relleno side dish is a perfect complement.
6 large poblano chiles
2 tablespoons olive oil
1 medium onion, minced
2 cloves garlic, minced
2 jalapenos, seeded and chopped
1/2 red bell pepper, minced
1/2 C. fresh cilantro, chopped
1 teaspoon ground cumin
28-ounce baked beans, drained
1 to 3 teaspoons hot sauce
3 cups Monterey Jack cheese, grated
Salt and pepper, to taste
1. Cut poblano chilies in half lengthwise and clean out the seeds.
2. Saute the onion, garlic, jalapenos, red bell pepper, cilantro, and cumin until lightly golden, usually about four minutes.
3. Turn off the heat and stir in the baked beans, hot sauce, and two cups of the cheese. Add salt and pepper to taste.
4. Fill the hollowed peppers with this mixture and sprinkle with the rest of the cheese.
5. Put the chiles on the grill to the side and cook over medium heat for thirty to forty minutes. The cheese should be bubbly and brown. Serve them at once.
Cooking an entire meal on the grill doesn't have to be complicated. Side dishes can be as simple or as intricate as you want, but they will certainly shorten your time in the kitchen.