The best way to complement your ‘cue, besides with much more of it, is with a perfectly paired side dish. Ribs, brisket, and smoked sausage all have different flavors and therefore all have different sides that can take them to the next level of deliciousness. From pickled deviled eggs and root beer baked beans to whipped-cream corn and grilled pineapple salsa, these sides will be sure to have your guests licking their plates, and yours if you’re not careful, asking for more!
Whipped-Cream Corn Salad
- 1 cup fresh corn kernels
- 1 1/4 cups fresh corn kernels
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup heavy cream
- Process 1 cup fresh corn kernels in a blender or food processor 30 to 60 seconds or until smooth and creamy. Stir together pureed corn, 1 1/4 cups fresh corn kernels, kosher salt, and freshly ground black pepper in a large bowl.
- Beat cream at high speed with an electric mixer until stiff peaks form. Fold into corn mixture. Let stand 15 minutes. Stir gently. Serve immediately or let stand up to 2 hours.
Beet-Pickled Devil Eggs
These beet-colored beauties will add a pop of color to your table and the pickled eggs cut through the fatty brisket flavors like electricity through Jell-O.
- 6 large eggs
- 1 (16-ounce) can or jar pickled beets
- 1 cup apple cider vinegar
- 1/3 cup packed brown sugar
- 1 Tablespoon whole peppercorns (I used fiery pink peppercorns)
- 1 teaspoon salt, plus more as needed
- 2 Tablespoons olive oil
- 1 Tablespoon mayonnaise
- 1 Tablespoon distilled white vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon curry powder
- Freshly ground black pepper
- Chopped fresh rosemary leaves, for garnish
- Hard boil your eggs and remove the shells. Set the eggs aside.
- To prepare the brine, pour a can of pickled beets into a large bowl. Add the cider vinegar, sugar, peppercorns, and salt, and stir to combine. Carefully place the peeled eggs into the brine. Cover and refrigerate for at least 12 hours or up to 3 days. The longer you leave them in the brine, the sourer and pinker they’ll end up.
- When finished, remove the eggs and cut them in half from top to bottom. Scoop out the yolks and place in a medium bowl. Add the olive oil, mayonnaise, white vinegar, mustard, and curry powder. Mix and mash with a fork until smooth. Add a little bit of water to the mixture if it’s too stiff. Taste and season with salt and pepper as needed.
- Scoop the filling into the hard boiled egg whites with a spoon.
- Sprinkle with chopped rosemary and season with salt and pepper.
Spicy Jicama, Grapefruit, and Mango Salad
- 2 ruby grapefruits
- 2 ripe but firm mangoes, peeled, pitted and diced
- 1 small jicama (about 1/2 pound), peeled and cut into matchsticks
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- Juice of 1–2 limes
- 1/4 cup chopped cilantro
- Cut a slice off of the top and bottom of each grapefruit. Stand the grapefruit upright, and following the contour of the fruit, cut away the peel and pith. Quarter the flesh and cut into slices.
- Add the jicama and mango to the bowl with the grapefruit pieces and toss to combine. Season with salt and cayenne. Drizzle with the lime juice and add the cilantro. Toss to coat. Cover and refrigerate until the salad is chilled, about 1 hour. Serve.
Grilled Pineapple Salsa
Smoky and sweet, the perfect treat for any meat!
- 1 fresh pineapple, peeled, cored, and chopped into 1″ pieces
- Extra-virgin olive oil, for brushing
- 2 peaches, chopped
- 1 jalapeño, minced
- 1/2 red onion, chopped
- Juice of 1 lime
- kosher salt
- 2 Tablespoons freshly chopped cilantro
- Preheat grill or grill pan over medium-high heat.
- Brush pineapple with olive oil and grill until charred on both sides. Set aside to cool, then chop into bite-sized pieces.
- In a medium bowl, mix pineapple, peaches, jalapeños, onions and lime juice. Season with salt and garnish with cilantro.
Root Beer Baked Beans
Whatever you smother in Meyer’s Honey Mesquite BBQ Sauce, these sweet, peppery beans take it to the next level!
- 3 bacon slices
- 1 small onion, diced
- 2 (16-ounce) cans pork and beans
- 1/2 cup root beer (not diet)
- 1/4 cup Meyer’s Honey Mesquite BBQ Sauce
- 1/2 teaspoon dry mustard
- 1/8 teaspoon Meyer’s Hot Pepper Sauce
- Cook bacon in a skillet over medium heat until crisp; remove and drain on paper towels, reserving 2 Tablespoons drippings in skillet. Crumble bacon.
- Sauté diced onion in hot bacon drippings in skillet over high heat 5 minutes or until tender. Stir together onion, crumbled bacon, beans, and remaining ingredients in a lightly greased 1-quart baking dish.
- Bake beans, uncovered, at 400° F for 55 minutes or until sauce is thickened.