BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Non-Smoked Recipes => Topic started by: happy49219 on May 25, 2010, 09:38:59 AM

Title: help with side dishes
Post by: happy49219 on May 25, 2010, 09:38:59 AM
I need some help finding something good to help complement my pork butt for tonight.  Looking for something somewhat easy.  Thanks. 8)
Title: Re: help with side dishes
Post by: classicrockgriller on May 25, 2010, 09:52:32 AM
Syracuse Potatoes from the Recipe site, they are awesome!
Title: Re: help with side dishes
Post by: ArnieM on May 25, 2010, 09:53:40 AM
Try the bean recipe here:  http://forum.bradleysmoker.com/index.php?topic=15529.0  I did and it came out great.  Of course, there's always a vat of cole slaw, pickles, cornbread ...
Title: Re: help with side dishes
Post by: OU812 on May 25, 2010, 11:57:56 AM
I did these Green bean thingies.
http://www.susanminor.org/forums/showthread.php?64-Green-Bean-Bundles&p=76#post76

I used whole fresh beans and they were great.

Did some Creamed Corn it was a hit, you better make a double batch.
http://www.susanminor.org/forums/showthread.php?623-Creamed-Corn&p=975#post975

Also good ole tater salad is a hit around here along with some macaroni salad.
Title: Re: help with side dishes
Post by: Sorce on May 25, 2010, 12:40:48 PM
1/2 Stick of Butter
1 Brick of Cream Cheese
1lb of frozen corn

Let the butter and cream cheese melt in a crock pot. Then add the corn still frozen, it will clump up, let it heat back up and serve.

Extremely simple, extremely delicious.
Title: Re: help with side dishes
Post by: squirtthecat on May 25, 2010, 12:51:44 PM

If you have a bit of pulled pork to spare... 

Keri's Hog-Apple Baked Beans (http://forum.bradleysmoker.com/index.php?topic=15579.0)
Title: Re: help with side dishes
Post by: Habanero Smoker on May 25, 2010, 01:16:14 PM
Cole slaw is also great with pulled pork, and you can use it as part of the sandwich.

Corky's Cole Slaw (http://www.susanminor.org/forums/showthread.php?180-Corky-s-Cole-Slaw) is great. I use a modify version of the recipe. I cut the mustard to 2 tablespoons the adjust from there - adding more if necessary; double the grated onion; reduce the mayonnaise to 1 cup; and the sugar to 6 tablespoons and adjust from there - adding more if necessary. Refrigerate overnight, and drain off most of the dressing just prior to serving.