grill with side burner How to Spice Up your BBQ Side Dishes

Chef Rick Brown, author of the big barbecue side book, shows how to season a picnic side dish for July 4.One yone, a beer roast bean, likes to barbecue beans.The beer tastes good, but you can also use Dr.Pepper, Cherry Cola, or the most popular RC Cola in the South, taste unique.Do not use any weight loss drinks as they will be bitter when cooking.Ingredients: Bacon, 5 slices, grilled bean Ding, 1 can of beer (regular, no diet) 1 cup of dark syrup, 2 tablespoons of dry mustard, 1 teaspoon of garlic salt, 1 teaspoon of lemon pepper 1 teaspoon of celery 2 to 3 ribs method: cook bacon in a medium pan on a grill or side burner with onions until the bacon turns brown and crispy, and the onions just start to turn brown and become transparent.Add the remaining ingredients, including the whole celery ribs.Boil in medium-High temperature, then reduce heat, sim fire, stir frequently until the mixture is slightly thicker for about 20 minutes.Remove the celery and serve the hot beans.——————————Onion soup, 1 (10 oz) can of water, 1 cup of cheddar cheese (about 6 oz), 1 cup of Elbow, shredded, cooked, 3 cups of chopped sweet pepper, 1 tablespoon chopped sweet onion, 2 tablespoons of leeks, chopped, 1 tablespoon of bread crumbs with butter, cup of butter, melted, 1 teaspoon of Huntsman cheese, crushed, preheat the oven or grill to 50 degrees in a cup, place soup, water, cheddar cheese and macaroni in 1 quartStir sweet peppers, onions and leeks for 30 minutes or bake until hot.In a small pan, stir-fry the crumbs in the butter until all the butter is absorbed.Set aside.Add the broken Huntsman cheese and crumbs to the top of the macaroni mixture and bake for 5 minutes or until the cheese melts.Serve hot.——————————It's an interesting rainbow-Very healthy and delicious hued food.Of course, you can also add other vegetables.How about some new little potatoes, green beans or carrots?Ingredients: Ccherry tomato, 8 to 10, corn kernels halved, 1 cup, cut from 3 to 4 middle ear red bell peppers, medium cut, seeds and onion flowers with Julius green pepper, 1 large, slice fresh basil, 1 tablespoon, chopped lemon peel, Teas teaspoon salt and pepper salt-free butter, 1 tablespoon plus 1 teaspoon, shredded goat cheese and blue cheesePrepare hot coal or preheat the gas grill.Mix vegetables, basil, lemon zest, salt and pepper to taste in a large bowl;Mix gently.Divide the mixture in half.Put each half in the center of 12x12One inch heavy-Work aluminum foil sprayed with non-stick barbecue spray.Apply butter to the vegetables and pull the corner of the foil from the pyramid;twist to seal.Wrap the foil in a barbecue for 15 to 20 minutes or until the vegetables soften.Open the package, sprinkle cheese on the vegetables, and re-seal;Let's sit for 4 minutes.Service now-—————————Potato salad in red, white and blue makes this salad look like American.Onion, chopped 1 cup, sour cream, 1 cup of mayonnaise, 4 teaspoons of white wine vinegar 2 teaspoons of mustard 2 teaspoons of sugar 2 teaspoons of salt 1 teaspoon of ground black pepper 1 pound of unpeeled small or baby red-Peeled potatoes 1 pound of purple or blue small potatoes, peeled 1 pound of unpeeled White small creamer or White Rose potatoes 2 cups of cooked fresh peas, or a 10-The Oz package is frozen, unfreeze 1 cup of broken blue cheese (about 6 ounces) and put a cup of scallions and the next 7 ingredients into the medium bowl.Cover and dress.Do it in advance, up to one day in advance.Keep chilled.Put the potatoes in a big pan.Add enough water, covering 1 inch.Sprinkle salt.Cook for 10 to 15 minutes, reduce the heat to medium and cook until tender (time varies depending on the size and variety of potatoes ).Drain and cool to room temperature.Cut the potatoes in half.inch-Thick slices are placed in large bowls.Add spices, peas and blue cheese;toss gently.Cover and cool for at least 2 hours, up to 1 day.Sprinkle the potato salad with pepper and the remaining onion.