BBQ SIDES 3 Ways

what's up for me one of the best parts,about a summer barbecue is actually the,sides seeing as i've already gone pretty,deep on pasta and potato style salads,though today i thought it was time to,pay tribute to all of the other sides,that i enjoy eating with grilled and,smoked meats first up is classic,barbecued baked beans to get started,i'll need a heavy bottom pot in this,case i'm using my six and a half quart,dutch oven and once i've got that up to,medium heat on the stove i'll add in six,ounces or about 175 grams of small diced,bacon now i'm going to stir this up and,gently render the fat out of this bacon,for about 10 to 15 minutes stirring,every five minutes or so 10 to 15,minutes later when i check back this,bacon has taken on some nice color and,has released most of its fat that,rendered fat is really gonna allow me to,properly fry off my vegetable base,speaking of that in goes 150 grams about,one medium white onion that i've small,diced then 50 grams or roughly two small,diced jalapenos and 15 grams or five to,six cloves of minced garlic next i'll,jump in with a wooden spoon and stir,things until they're combined and i'll,make sure to scrape up any of the brown,bacony bits left on the bottom of the,pot once everything's stirred up i'll,fry it all together for about 10 minutes,or so or until the veggies are taking on,some nice color and are just about fully,softened like this next i'm going to,build my sauce for this dish for that in,goes 325 grams of ketchup 100 grams of,molasses 50 grams of brown sugar 30,grams of watch 30 grams of yellow,mustard grainy or dijon would be weird,30 grams of hot sauce 20 grams of cider,vinegar 7 grams of chili powder and 2,grams of black pepper i'll stir that all,to combine and then i'll add in two cans,of cannellini beans with their starchy,bean liquor that bean juice is going to,give the background of this sauce a,really nice velvety shine but it kind of,depends on the brand of beans that you,use cheaper cans tend to have juice,that's thinner and saltier these are,really nice grocery store brand,cannellini's and as you can see they're,cooked really well there's almost no,blowouts in here and the texture is,super creamy behind the two cans with,their juice i'm going to add in four,more cans but this time i gave the beans,a rinse if you're wondering hey bry why,didn't you cook your own beans well it,mostly comes down to the beans,themselves 99 of grocery store dried,beans are old and cook very unevenly,even if you know what you're doing for,most people i think it's best to just,use a trusted brand of canned beans that,have good texture and call it a day,behind the beans in goes 200 grams of,water i'll stir this up and see if i,need more i probably will yeah in goes,another 200 grams for 400 in total i,might need to adjust that later on too,because beans soak up a lot of liquid,now i'll give this a gentle stir to,combine and i'll mention that all beans,stirring from this point forward should,be gentle these are some nice firm,creamy beans and i want to keep them,that way now i'm going to bring this up,to a gentle simmer and then i'll load it,into a 350f oven to bake for about 90,minutes or so i'll come back at least,twice throughout this process to stir,these beans and make sure things are,looking good after 30 minutes of bake,time when i pull these out you can see,the top has gotten some nice,caramelization and reduction and that's,definitely what we want in a baked bean,for now i'll stir all that in to,incorporate those roasty flavors and,allow some of the new bean areas to,catch a roast i'll slide this back in,and cook it for another 40 to 60 minutes,depending on how fast yours thickens,after about 90 minutes and three stirs,when i check back you can see this pot,of beans is nicely reduced and the,liquid has thickened up into a sticky,creamy shiny sauce when i pull out the,pot you can see how unified everything,looks that's how i know it's done it's,no longer just white beans in barbecue,sauce now it's officially a pot of beans,and don't be afraid to add a few,splashes of water here or stock if,needed because these are going to,thicken up quite a bit as they cool i,personally prefer them to be on the,saucy side like this you guys this pot,of beans has everything you could want,it's smoky porky spicy sweet it's sour,and really savory the beans themselves,are firm but creamy and overall it's a,really sick thing to eat with smoked or,grilled meats throw a mustardy hot dog,next to this thing and i'm freaking set,i ate two bowls of these beans for lunch,beans,next up is a sweet tart crunchy and,fresh creamy slaw to get started i'll,need some fresh vegetables i've got one,head of cabbage here two large carrots a,small bowl of fennel five-ish garlic,cloves and a peeled small red onion,first i'll grab the cabbage and cut it,through the stem and into quarters and,then i'll grab my japanese mandolin now,with the stem and in my palm i'm gonna,run this cabbage on the mandolin

BBQ Pork and Side Dishes | Yan Can Cook | KQED

BBQ Pork and Side Dishes | Yan Can Cook | KQED

(Joyful music) (chopping),(ripping) (applause),- Welcome to Yan Can Cook!,Let me tell you a secret,,Chinese food tastes just as good outdoors as indoors.,There are many wonderful dishes,that you can take to a picnic.,This all my stuff for picnic,,in this Chinese picnic basket.,I'm gonna put this down.,And also, like this one, a Chinese flying saucer.,I use this to hold all my sauces.,(crashes),My goodness.,(audience laughs),Dr. Gingsberg, my neighbor, is not gonna like it.,For all the picnic dishes I'm gonna do,,the first thing I wanna show you is this,Cantonese barbecue pork.,You can do barbecue pork, barbecue duck, barbecue pork rib,,you can do barbecue short rib.,It doesn't make any difference.,(audience laughs),First, we decided finally, we decided to do barbecue pork,because right before show,,I ask everybody in the studio audience,,whether you like pork or pork rib.,Everybody say pork.,How many of you like pork?,How many of you like boney rib?,See? (audience laughs),That's why I decided, this is pork instead of pork rib.,If you don't like it at home, we got a problem.,But anyway, in this particular dish,,we are going to show you how easy it is,to make Cantonese barbecue pork at home.,Here I have about one and a half to two pounds,of pork shoulder.,The reason why I use pork shoulder,is because some marbling here.,And then you have to marinate this overnight.,At least four to six hours, with this marinate.,I wanna show you this.,This is one and a quarter cup of soy sauce.,Three tablespoon of dry sherry,,and two and a half tablespoons,to three tablespoon of ketchup,,and also approximately two to two and a half tablespoon,of hoisin sauce.,And also, use a tiny bit mince garlic and ginger,,about two teaspoons of each.,Chop them or mince.,And also about half a teaspoon to three teaspoon,of five spice powder,,and then also use a touch of salt,or sugar if you want but it's not necessary,,because there's enough soy sauce and hoisin sauce there.,And then you marinate it in this gigantic bowl here.,I'm going to set this aside.,And see?,We're going to marinate this over here, okay?,You should marinate it overnight.,Marinate it, and after you marinate it,you cut this into three pieces, okay?,This is, has been marinated overnight.,If you have a lot of time,,you can marinate it for 30 days.,(audience laughs),But you shouldn't.,So this is nice and long,,we wanna pick this out, and we're gonna cut this up, okay?,We'll cut this up.,One cut over here, oh how beautiful.,What a mess!,(audience laughs),And then take this out.,And then cut this up.,So you have three big pieces, okay?,Wow, I'm not gonna touch this again.,First of all, you got to be very very good.,As you go along you should clean up.,See perfectly look.,Nice and clean, and then you put this over here.,Put this one piece, two pieces, and three pieces.,And what are you gonna do with the last piece?,I'm gonna send it to my neighbor Dr. Gingsberg.,(audience laughs),And then we are going to...,Now in order to do it well,,you should use leftover of these marinate occasionally,baste it a little bit, very important, okay?,But first of all, I'm gonna take this over there,,and we are going to bake it.,At 375 degree.,Put it over here.,And then it is so efficient that it's all done.,(audience laughs),Look at this, three pieces.,Of course when you do it at home,,you should do six pieces because you can easily keep it.,And you do not have to worry about it at all.,Now I'm gonna use another knife because it's very very hot.,It's so hot I couldn't take it anymore.,Wow!,(audience laughs),This is unbelievable.,And then, when you do it, after you cut it up,,whew, hot!,Now pork is very important in a picnic.,Can you imagine?,You go to a picnic without a pig?,(audience chuckles),I thought that was funny.,(audience laughs),I guess not.,(audience laughs),Cut it up, cut it up.,Wow, tough to make a living.,(audience laughs),Put it over here.,Cut it up, and cut it up.,And I wanna show you many ways of serving this.,Now you go to Chinese restaurant,,you can actually buy this in a Chinese restaurant,or a Chinese deli, or you can easily make it,like what I just show you.,And you can serve it by self like ham, okay?,Slice it, or you can serve it by putting into a...,Things like mandarin pancake roll it up.,Put in a tiny piece of Chinese steam bun like this.,Look at this, how wonderful.,See this?,Or you can put it into a sesame seed bun like this.,Like this, look at this.,Is it nice, wonderful?,This is how you serve it.,We're gonna put this away, so this way,,everybody, wow, this happen again in Dr. Gingsberg's house.,(audience laughs),We'll set this aside, so this way everybody can see.,Now, the important thing is, aside from barbecue pork,,which you can prepare way ahead of time,,you can also make something really wonderful.,I call this cold watercress salad,,with a five flavor dressing.,First of all, I'm gonna heat up this little pan.,Okay, because we're gonna make the dressing.,And the

MY NEW FAV SIDE DISH (OR IS IT AN APPETIZER) MINI HASSELBACK POTATOES | SAM THE COOKING GUY

MY NEW FAV SIDE DISH (OR IS IT AN APPETIZER) MINI HASSELBACK POTATOES | SAM THE COOKING GUY

it's the holiday season and you can,always use a most excellent side dish or,a most excellent appetizer you can be,the judge,max and i are arguing already it hasn't,even started we're 13 seconds in and,we're arguing so what we're going to do,is we're going to take these well do you,know what a hassle-backed potato is it's,when you take a full-size potato and,make slits in it and then bake it and,then bring it out and it's all cool,looking and crispy edges and great i,think we have some of our own videos yes,we have we can show you here's what it,looks like though i do think that was,back when we shot in the kitchen and the,color was ugly and max's skills weren't,anywhere near as good as they are now,but,we said let's make mini ones mini see,what i'm holding here little baby gold,yukon potatoes these are our foil for,today and as we're getting ready i go,it's like the perfect appetizer because,what do you mean appetizer i go,appetizer they're like one biter she,goes you wouldn't have a potato as an,appetizer it would be a potato ever in,appetizers it's an appetizer today no,it's not it's never please please please,at the end of the video in the comments,below let us know appetizer side dish,can it be both is it hybrid a bowl hello,sir i know your burger is about to come,out but here's your appetizer french,fries you don't want them no no,i'm thinking holiday cocktail party,allen from work is there you've got the,canapes being passed you've got the,crude it pays and you've got these,things on a beautiful thing and people,are like oh what is that it looks like a,little hassle back today but they're so,small yes because they're an appetizer a,genius idea honey come have a little,baby hassle back as an appetizer like,this cook one bite and you're done,please please please just let us know,below if i'm wrong then um i don't care,i'm happy being wrong here's the plan uh,we make some garlicky butter nonsense to,go on them get that ready do we slice,these and you have the garlicky butter,nonsense ready because once these get,cut they're gonna start to go brown and,you don't want that so we want to be as,swift as we can then we paint them up,then they go in the oven by the way the,sandler cooking guy four inch pairing,knife is central to our work here today,by the way you could get this by going,to shopstcg.com,right now have it for the holidays in,your hot little hands hot little hands,you said russian i don't know that,something didn't sound right did it no,you could have it in your hands self,cancelled that's let's make the butter,in our hot little hands all right we've,got about a half a cup of butter in here,recipe below don't worry about it it's,melting i like a little olive oil for,flavor too and now some garlic this is a,big clove i just don't want to splash,some hot butter and come up on me wow,did you see that beautiful a little salt,and pepper they're going to get more,after and now the important part which i,think is the important part let's go,with about a teaspoon of smoked paprika,what the hell maybe a little bit more,great and we mix with a paintbrush why,paintbrush chance,are we gonna paint it on the potatoes,we're gonna paint it on the potatoes,exactly now we continue to let this come,together nicely the flavors will meld,and we can go turn our attention to our,appetizer potatoes appetizer potatoes,i'll say that again side dish potatoes,too late juice two dates all right let's,cut the potatoes we got the potatoes,we've got our little knife and we have,our guide what how are giant chopsticks,to guide sam well let me show you what's,important when you do this is that you,do not cut all the way through we need,to be making little slits and if you try,and do it by hand there's a very good,chance you cut all the way through we,don't want that so what we're going to,do is take this chops what we're going,to,something just got right up in my grill,so we're going to take these chopsticks,put our little potato in between them,and then we cut like this just down,see how this works,get your fingers out of the way though,that's what you got take this,we'll put it on here and we'll continue,this is going to get really boring so,figure it out somebody and that would be,max and chance so the idea of using the,paprika for me is to sort of mimic a,spanish dish called patatas bravas if,you've ever been to spain you have them,they're potatoes there's garlic,they're crispy and there's smoked,paprika and they're served ready wait,for it with mayonnaise so we're going to,use some mayonnaise on the top of this,if you are opposed to the idea of mayo,being on this then you could absolutely,sub just a little bit of sour cream see,this size you know what that is it's a,perfect one biter aka appetizer now if,you're thinking well wait sam i like the,idea of this what if i don't want to,ready these way in advance and i don't,want to take all this time right when my,guests arrive is there an option and is,the option doing them an

5 EASY BBQ Side Dish Recipes!

5 EASY BBQ Side Dish Recipes!

it's time for some more scenes stealing,socks that's our barbecue edition,oh and these salads are so beautiful and,so gorgeous and perfect for your next,barbecue that's right move over hot dog,hamburger there's a new share from town,five of them,so hey everybody i'm chris and i'm,wesley my favorite sidekick that's right,i am you are you know sometimes i think,i'm the hero well you certainly think so,but you often show me up like these,sizes yes speaking of a hero this is,salad number one and it is a black zesty,black bean and corn salad yeah yeah i,love it i love love love this all right,so we're gonna make the dressing first,and then we're going to do all the rest,of the components okay yay so easy so,i've got a,quarter cup,third a cup sorry,third a cup of extra virgin olive oil a,third a cup of some cilantro that's,fresh cilantro that's been chopped if,you hate cilantro like some people do,you can use parsley in its place oh it,is so good use some cilantro and then we,have a third a cup of lime juice,that's a quarter cup but that's okay no,that's a third a cup,okay yep and this is two tablespoons of,soy sauce yes,and then we have oh it is a quarter it,might be a quarter it's okay it does all,right oh goodness gracious i'm getting,excited,and then we have two teaspoons of uh,honey and i'm just gonna eyeball it oh,honey yeah there we go there you go,delicious okay and now we've got some,spices this is,a teaspoon of a chili powder a teaspoon,of cumin a teaspoon of salt and a half a,teaspoon of pepper can't forget about,pepper this is the most delicious,wonderful dressing that's going to go,over these vegetables did i get,everything you did you did so let me,clear this out and we'll have a debate,later about if that's a quarter or it,doesn't really matter oh it does well,but if you go to a corner or for you it,doesn't matter here i'll let you,get that up i'm gonna set up for the,first so what he's done is he we need to,emulsify this so the easy way to do this,is just to put it in the jar with the,lid and you know have fun and show you,guys i'm so nervous this is like i'm,doing the whole thing no i know that's,all right he's feeding the loon totally,all right we've got two cans 15 ounce,cans of black beans and we've drained,them yes and i flung one over there,that's okay and then we have uh four,stalks of corn now,i actually roasted the ears of corn that,would be a lot of that,i actually roasted these outside on the,grill and then i cut them uh i cut the,all the kernels off of the,ears not the socks,so that's a delicious way to do that you,can do that way in advance if you don't,have the time and you can't be bothered,with that go with frozen just get you,want to get a bag of frozen corn let it,thaw and that works perfectly thank you,chef and then we have a bell pepper we,chopped up look at all those colors,beautiful it's gorgeous you could use,green you could use yellow you could use,a combination,of the color commentary yes this is a,jalapeno this is one jalapeno seeded and,then we chopped it up make sure you get,the seeds out and the ribs out that's,where all of them if you want a little,heat if you want heat leave it in we've,also used of like pickled nacho uh,jalapenos,yeah those are great too you can leave,those whole actually you could and then,we've got a half of red onion and this,is chopped this delicious avocado and,such a great like this burst of flavor,this is the classic it's just so,wonderful this salad,now i'm gonna dress it,you dress dress the salad and i'm going,to overdress it,well like i often do yeah,should i use the whole thing chris well,i would use maybe like yeah we always,say should i and then we're always happy,there it goes yeah okay that is,spectacular yay and now i'm just gonna,move it all oh wow,chris and you look what i did,you did it you did a thing you did a,beautiful thing so while he's doing that,so you can get all of these components,together make the dressing separate keep,them all um separate and then just do,what he's doing right here right right,before you're about to serve and you can,also,or here's the other great option you can,do this cover it with plastic wrap and,then stick it in the fridge and then,just give it a good join right before,you serve it that's even better look at,that look how beautiful that's great all,right i'm going to serve myself,wow he is feeding a loom yeah i'll do it,yeah go ahead feed me,feed me isn't that a musical,yeah i'm telling you the the hamburgers,and the hot dogs are going to be so good,i'm using this i need a pizza or i need,a giant fork for this one i know okay,you ready you want to give it a whirl,yes let's go for it,that looks great i can't believe we're,doing five of these i love it,they're so easy all right okay here we,go,you just made that no no no i'm so proud,of myself,wow that is perfect that is perfect that,is,one thousand percent luna pro,okay now we're moving on to salad number,two it's our best ever potato salad,okay i

3 VERY EASY side dish recipes that will change your life

3 VERY EASY side dish recipes that will change your life

big thanks to tokit for sponsoring this,video this is probably the most,requested video of the past month tip,master give me some side dishes,and of course i'm gonna give you exactly,what you're asking for i'm gonna give,you three recipes but these three,recipes are not recipes that standing on,their own they're recipes that you can,build out to many different levels and,many different types of dishes we're,gonna go from mexican style side dishes,to european style side dishes all the,way to american style dishes so,everybody is gonna get what they want,but especially you and at the end of,this video you're gonna be able to make,it it's it's super super easy but to,make it even more easy i teamed up with,toe kit,this thing is insane and makes,everything super super easy i want to,focus all of my time on cooking all of,the most beautiful cuts of meat on the,barbecue i want to get them absolutely,perfect nice smoke ring big crust juicy,on the inside and for that i need all my,attention to be on the barbecue and of,course if i got dinner guests coming i,want to serve some side dishes to go,with that but i want that to be as easy,as possible without losing quality so,that's why i like to use smart kitchen,equipment and the toolkit is a perfect,example of that,this thing does so many things it weighs,your food it chops your food it cooks,your food it does everything but the,insane thing is that there are thousands,of recipes already inside this machine,there are videos that tell you exactly,what to do step-by-step manuals and it's,guiding you through the whole cooking,process now let's start cooking so i can,give you the side dishes that you came,for let's start with actually cooking,our side dish number one the mexican,salsa i'm gonna put some butter in my,tokid omni cooker to that i'm going to,add some paprika powder some onion,powder some salt and some pepper then,i'm gonna go to the individual functions,and set it to steam i'm gonna let it run,at a temperature of 100 degrees and stir,it at the same time at the lowest speed,what i'm looking for is that the butter,is going to melt and at the same time,it's going to start slowly frying the,ingredients unleashing their aromas in,the meantime i'm going to be grilling,some vegetables on my barbecue i got,some onions some garlic some paprikas,chili pepper and tomatoes once i got a,nice chard to them i'm going to peel the,papika and de-seed it then i'm going to,add all of the ingredients into the toe,kit and i'm going to set it to chop for,30 seconds at a speed of four and a half,that is one tasty salsa oh there comes,the eat,but this in itself is a side dish but,there are so many things you can do with,it for instance make a delicious chicken,salsa casserole just a couple of chicken,fillets some salsa some cheese 20,minutes in the oven at a temperature of,220 degrees celsius and it looks like,this and that dish is so amazing and,that may be even a recipe for two or a,side dish for eight or you could just,throw some chili oil on a hot cast iron,plate put a tortilla on add some grilled,chicken add the salsa and then you end,up with something like this and of,course there's just a simple version,take some nacho chips and add your salsa,to it and that's how you create three,easy recipes out of just one salsa,recipe,it's so easy to do you know cooking,isn't hard,but it's fantastic,now we're going to do a more traditional,side dish something you can make,yourself for christmas for instance or a,more classic rose dish on the side i'm,talking about mashed potatoes first step,of course is peeling the potatoes then,i'm gonna quarter them put them in my,steaming basket and place that in the,toolkit add water and then let it steam,for 30 minutes after you're done,steaming and the potatoes are fully,cooked i'm gonna put in an onion chop,that fine then add a lump of butter add,parsley to it let that stew for five,minutes then put the potatoes back in,then grind the potatoes down until you,have mashed potatoes now look at that,texture this is super creamy mashed,potatoes,wow it's just mashed potatoes but it's a,freaking delicious mashed potatoes and,you see how easy that is cooking and,grinding that is something beautiful,when it's combined together but what can,you do with those mashed potatoes let me,show you you could make a version of,potato croquettes by creating these,little thirds of mashed potatoes on a,sheet of baking paper then place them in,a hot oven or in my case in the barbecue,and let them crispen up on the outside,we're looking for a temperature of,around 250 degrees celsius because all,we need is the outside to get crunchy or,you can just serve this as regular,mashed potatoes and you're gonna get,applause for that but if you want to go,extra special you could use this as a,topping for your casserole just make,your favorite casserole stuffing put the,mashed potato on top some cheese on top,slide that into the barbecue let it sit,for 20 minutes and then you get anot

5 Potato Side Dishes So Good They’ll Steal The Show

5 Potato Side Dishes So Good They’ll Steal The Show

fondant potatoes that's right if your,grandfather was a european aristocrat,this may have been one of his favorite,potato side dishes so basically what i'm,trying to say is this is a very old,school recipe much more popular in,england in europe probably because it,has more than one step americans have,never really embraced it but i really do,think it's a cool recipe and you can,never have enough potato recipes okay so,here's what we're going to do we're,going to take some russet potatoes you,have to use the russet that's just the,texture that works best here try to get,them as uniformly shaped as possible,because what we're going for is perfect,cylinders all right we're going to cut,off both ends because the next step,after we cut the ends off is to turn it,up on its side and slice down with your,knife peeling it and giving it some cool,edges all right so you could just peel,this but this is the traditional method,and of course the potatoes are going to,vary slightly so as you're doing this,step you're going to try to get them,approximately all the same thickness,when you get down to the bottom just,feel free to clean it up like that and,then once those are peeled you're going,to turn those on their side and we're,going to cut them in half as even as you,can all right that's pretty good close,enough for youtube we're gonna throw,those in a bowl of cold water and let,them sit for about five minutes just to,remove some of the starch from the,outside at which point we'll transfer,those onto a paper towel to pat them dry,all right we don't want any water on the,surface when these go in the pan and,once our potatoes are completely dry,we're going to go over to a heavy bottom,skillet i'm using a cast iron one i'm,going to set that over high heat i'm,going to put in a couple tablespoons of,grapeseed oil or some other high smoke,point oil canola would work i think,you'd be okay with any vegetable oil,when the oil is very hot and shimmering,we're going to add our potatoes you want,to put your best looking side down it,doesn't really matter but if one side's,a little flatter and better looking than,another put that side down first at that,point you can lower your heat to medium,high and we're just going to let those,sit in there for about five or six,minutes until they brown very nicely,while you're waiting you can generously,salt and pepper those and i don't know,exactly how long my first eye took to,brown i don't time this kind of stuff i,just go by eye and we're not talking,barely golden we're talking fairly well,browned all right so be patient so that,wasn't ready yet so let them go another,couple minutes,and that's more like it so when they,look like that you can go ahead and flip,those over,and at that point that vegetable oil has,served its purpose i'm going to take a,paper towel and absorb that oil because,we're gonna replace it with butter,that's right always an upgrade so we're,gonna throw in a knob of butter with,some time sprigs,and if you're not sure what a knob of,butter is you can just ask one of your,british friends they know and again,we're still on medium-high heat and,we're going to swish that around the pan,that butter is going to get infused with,that thyme and you want a spoon and or,paint with the time sprigs over the top,and what we're looking for here is that,butter foam at the top to turn from,white to a light tan color it's going to,take a couple minutes all right while,we're waiting let's go ahead and season,this side with a generous amount of salt,and pepper and of course it's always a,good idea to make sure your potatoes are,evenly spaced and as soon as that butter,foam just starts to think about turning,golden i want you to dump in a half a,cup of chicken stock because these,potatoes are going to roast in that,stock to finish cooking in the oven and,by the way all fondant potato means is,potatoes that are roasted with stock or,at least that's what they told me in,culinary school and why would they just,make that up so we're gonna dump in the,stock and immediately place that in a,preheated 425 degree oven for about 30,minutes or until your fountain potatoes,look like this they're going to be very,very tender and creamy inside,and of course the edges will be browned,and crusty,the bottom gets nice and sticky from the,stock which imparts a little bit of,extra richness into the potato,and of course if yours aren't cooked yet,and your stock's gone and you're worried,about the bottom burning just add,another splash and let it cook a little,longer all right that's you cooking i,just get you close you got to figure out,the rest and then to finish of course,we're going to transfer this onto some,kind of serving platter,if i was you i would totally spoon over,a little bit of that thyme butter and,because i have a garden i'm going to put,some blossoming thyme flowers around i,like my food pretty and then please do,as i say not as i'm about to do right,now to really appreciate these you have,to let

The Best BBQ Side Dish | Great Taste | All Def

The Best BBQ Side Dish | Great Taste | All Def

- You can eat them at a barbecue,,you an eat them at a Thanksgiving,,you can eat them for breakfast--,- Are you Dr. Suess, you can eat them in a house,,you can eat them with a mouse,,you can eat them all alone, like I am at home.,(laughing),(upbeat jazz music),- Yo, what's up, it's Tahir Moore,and I'm here to tell you about the best barbecue side,,and it has to be potato salad.,- There is no way in the world that could be true.,- I can't even lie about that. - You look like,a baked potato right now.,(laughing),- Hey, what's up, it's me Megscoop,,and of course the best barbecue side,dish of the summer is watermelon.,- Nah.,- That's fine, I don't care what kind,of stereotypes you throw my way,,you know good and well there's nothing better than,cold watermelon - it's not a side dish.,- when you outside sweatin' at the barbecue.,- What up, it's your boy Doboy,,new nickname alert, Do-be-cue.,- Did he say Do-be-cue?,- Do-be-cue, yeah.,- What?,- I'm switching it up all around,,it's a new thing I'm doing.,I'm back in my bag.,- That doesn't make sense. - That's Do-abeties.,- Do-be-que. - Do-abeties.,(laughing),- I just said that.,- Yes, shoulda said it louder.,- Collard greens is the best side dish at a barbecue.,Okay this really is not up for debate,,I'm not really here to stand and talk to you about it,,- Greens-- - Yeah that's why you're here.,- Hello everyone, I am Patrick Cloud and I'm here,to tell you why chips are the best barbecue side available.,- Patrick probably doesn't know how to cook anything,so this is all he can bring. - That's why he,be bringing plates and cups. - I'm good on the grill.,I'm good don't he grill.,- Your hair is flammable so you can't be over there by that.,(laughing),- Get him away from the grill.,(laughing),- I do be nervous.,- My name is Kamira White and I am so excited,because I have the best side dish for the barbecue,for the summer, okay.,Hawaiian rolls.,- Boo!,- I don't know if you can classify this as a side dish.,- First of all, first of all these are consistent, okay.,(laughing),You will never go wrong with a Hawaiian roll,,it's gonna be the same size, it's gonna look the same,,gonna taste the same.,- Let me tell you what, the Hawaiian sweet roll bread,,making your burgers with that, oh my god.,They make hot dog buns too.,- Right.,- What up y'all, it's your boy KevonStage.,I'm here to tell you why baked beans,is the best barbecue side dish of all this panel.,- Boo! - Number one.,Watermelon is a fruit,,not a side dish. - It is a side.,- Hawaiian sweet rolls are a bread.,Not a side dish. - What?,- Greens you can have anytime throughout the year.,Not a side dish.,Chips, - Always on your plate.,Always on your plate. - Available all the time.,I don't eat chips at barbecue,,and potato salad actually is barbecue side.,- Facts. - These are all barbecue sides,- But baked beans are the realest of them.,First of all, - You're a baked bean,with a headband.,(laughing) - That's so true, you are.,- Bean on stage.,(laughing),- It really depends on who makes your potato salad.,- Yeah. - Potato salad is amazing,around the way but depending on who makes the potato salad,it can enhance the barbecue tremendously.,- Or it can-- - or it can ruin it.,But here's the thing though-- - Potato salad is too risky.,- Here's the thing, you know who to invite,to bring the good potato salad.,And if that person not available,,you tell the person who's gonna bring it,,where it get it from.,- Words give you trouble.,- But it's not a side dish it's just something that's there.,You don't put it on the plate with a burger and ribs.,- Yeah you do. - Yes you do.,- You don't have any more room left on your plate,cause you done packed it up that's why.,- He eats his watermelon whole (laughing),- You're not supposed to eat the rind, I like it all.,- Eats it like a apple.,(laughing),- Look am I telling you greens are good,,if you get them prepared right,,you get some of those like neck bones in there,,and some turkey, man, it's lit, it's delicious.,- They're not vegetables no more.,- It's nutritious. - Right.,- We done cooked the health out of it.,- Right, basically.,- If you think about it,chips have saved you on a way to a barbecue endless times.,You be like oh I gotta bring something,,all of you guys eat that at barbecues.,- No see this-- - I don't be eating chips.,- You can't say anything because are at no barbecues,,this are at every single one.,- That is true.,- These are at black barbecues,,these are at white barbecues,,this are at Hispanic barbecues, every single barbecue,has chips. - As an appetizer,,not as a side dish. - No.,- Still. - Hawaiian rolls is,multi-purpose okay.,You eat them with the barbecue,,if the sauce is good you sop up the sauce,,if the potato salad is good, you sop up the potato salad.,- Put your greens on it, you can put the,greens on it. - If the greens is there,you sop up the greens with it, you know what I mean, like.,Clean plate club. (laughing),- Can I have one, can I have one.,- Can you

3 Incredibly Easy Vegan BBQ Side Dishes

3 Incredibly Easy Vegan BBQ Side Dishes

if you go to a cookout and you aren't there for the sides can we even be friends?,(whimsical music),just kidding sort of but seriously side dishes are the best and,if you are vegan then you already know that if you go to a cookout and it is,not a vegan cookout then it's probably all you are going to be able to find,unless you bring your own food today we are gonna be showing you how we veganize,three super popular super classic side dishes now listen everybody does,these three side dishes completely different so don't come at me in the,comments cuz I'm not making it like your auntie or your grandma does but don't,worry too much because we're not putting raisins in potato salad or anything,crazy or weird like that speaking of potato salad we are making,that along with some macaroni salad and some zesty Italian pasta salad also good,news if you are soy free or gluten free no matter what all three of these dishes,can be made at top eight allergen free so we have something for everyone in,this case today all of these side dishes can be made in under an hour and also,we're only making half of each of the recipes in the video so if you go to the,website and it looks like a lot more ingredients that is because it is so,enough talking let's get right into these side dishes first off we are,making vegan potato salad for this we are using Yukon potatoes they are easy,to find and can hold their shape while boiling the first thing you want to do,is wash all your potatoes and then peel them zero-waste quick tip is to fry,those potato skins for just a few minutes add some salt and they will,taste just like potato chips slice your potatoes into cubes you want them to be,as even as possible in bite-sized pieces so that it's easy to eat when done add,the potatoes to cold water and then bring to a boil this helps ensure that,all of your potatoes cook evenly then we are going to finely chop up our,vegetables sweet onions you could also use red if you want less of a bite some,celery dill pickles and olives your potatoes are done cooking when they're,easily pierced with a fork and it goes through remove from heat and drain them,immediately run cold water over them until there's no more steam to stop the,cooking process this helps make sure your potatoes don't turn to mush so,please don't skip this step add in your chopped vegetables that you just cut up,along with vegan Mayo, we really like the Just brand, yellow mustard, black pepper,and salt carefully stir that around until everything is well coated take,your time so the potatoes don't crumble apart too much and make sure that all,your potatoes are coated with your mixture we recommend letting it sit in,the fridge cover it until it's cold which is about four hours it's meant to,be a cold salad but if you like it warm it could also be served that way it's,even better a day or two after making so prep ahead if possible for maximum,flavor top with a little paprika at the end next up is our vegan macaroni salad,this is probably the easiest out of the three because it's like cook your pasta,noodles chop your veggies throw it together wham bam done so get a pot of,water boiling and while you wait for that chop up your vegetables we need,some red bell pepper red onions and celery throw in your pasta once the,water is ready and cook until al dente about 8 minutes but check your package,especially if you're using a gluten-free pasta we are using macaroni because it's,called macaroni salad but other pasta would technically work too if using,frozen peas add them during the last minute of your pasta cooking again once,you drain run cold water over the pasta until no steam remains inside a bowl add,your chopped veggies along with relish, garlic powder, sugar, lemon juice, vegan,Mayo, Dijon mustard, salt and pepper and give that a stir around we stir the,sauce first here so that the sugar can be evenly distributed better and then,you're going to add in your cooked pasta and peas stir together really well until,all your pasta has been coated this too should be covered and stored in the,fridge for at least an hour but again the longer the better you want it to be,cold and really let the flavors have a chance to marry together trust us you,can really tell the difference,finally we have our zesty Italian pasta salad this one is loaded with a variety,of vegetables and a homemade zesty Italian dressing,first up cook your pasta until al dente we are using plain rotini here but,normally we like to use a tricolor rotini for a more colorful dish while,that's cooking we are going to make our dressing add some olive oil, apple cider,vinegar, and lemon juice to a bowl then fresh garlic, red onions, Italian,seasoning, black pepper and paprika and whisk that together and set aside then,chop your vegetables we like to in all four colors of bell peppers if we have,them on hand but for the video we only have green and red dice those and then,halve and thinly slice a cucumber and halve cherry tomatoes add th

I am a mom, I am cooking delicious dinner every day, I am choosing recipe on ALLEASYRECIPE and learning cooking cuisine. ALLEASYRECIPE really helped me a lot, I really love ALLEASYRECIPE's service, I hope more people can like ALLEASYRECIPE! — P*rn Brain Rewire

Join ALLEASYRECIPE to find the easy recipe

To make it happen in 3 seconds.

Find
Rating
4.9
Recipe
2M+
Trusted by People
10K+
Healthier
More Variety
More delicious