If you live in Texas, “BBQ” can be used as a verb or a noun. For me and my family, when we get invited to a BBQ, we take that to mean you will be serving some juicy, smoked brisket and possibly some jalapeno cheddar sausage from your smoker. If we’re not the ones making the meat, I have five standard go-to sides that are always the talk of the BBQ. Take one of these with you to your next event, and you will always be invited back!
Sides to Bring to a Summer BBQ
I didn’t come up with this recipe but I would love to take credit! There are tons of variations floating around but this one is the basic recipe. I get requests for this at every party we get invited to, not just BBQs. Serve it with Scoops Tostitos chips or sliced peppers.
Smoked Mac and Cheese (makes a whole pan)
This is my husband’s recipe. He’s a genius on the smoker and almost didn’t share these with me!
- 4 tbsp butter
- 1/4-1/2 c flour
- 1/2 c milk
- 2 lb Velveeta cheese, cubed
- 8 oz Colby Jack cheese, shredded
- Salt, pepper, garlic to taste
- 2 lbs elbow pasta, cooked
- Melt the butter in a large stockpot.
- Once the butter is melted, gradually add the flour to make a roux, constantly stirring till it becomes the consistency of runny pancake batter.
- Slowly add cubed Velveeta until it is all incorporated.
- Add cooked pasta, stirring to coat the noodles.
- Transfer contents to an 8x8x4 aluminum pan.
- Add shredded Colby Jack cheese to the top.
- Place in a 225-degree smoker until the cheese is melted and golden brown.
Yet another recipe from the husband. The kids and I request this often, and you can adapt it to your family’s food choices for spice, meat, etc.
- 1 lb ground beef, cooked and seasoned with taco seasoning
- 1 lb chorizo, cooked
- 2 lbs Velveeta, cubed
- 2 cans Rotel
- 1 can cheese soup
- Using an 8 x 8, 4 inch deep aluminum pan, put the cubed Velveeta into the bottom of the pan.
- Layer the ground beef and chorizo.
- Add the Rotel and cheese soup.
- Place the pan in a 225° smoker and let all of the cheese melt, stirring periodically throughout the process. Once all the cheese is melted and everything is combined, you’re all done!
Sweet and Spicy Coleslaw
We tried this slaw for the first time recently and served it on sliders with brisket, pork, and smoked bologna. I recommend keeping it super cold if you plan to serve it outside. Start with this basic recipe and then taste it to see what else to add.
- 1 bag coleslaw mix (I typically get the bag without carrots)
- 1 c mayonnaise
- 2 tbsp honey (to start)
- 2 tbsp Sriracha sauce
- Juice from one lime
- Salt, pepper, garlic
Mix everything together and taste!
Easy Deviled Eggs
I could eat deviled eggs with every meal. No, really. I do like a little spice from the dijon and Frank’s hot sauce, but you can change those up if your family doesn’t care for them. In addition, we’ve been known to throw some bacon or paprika on top, right before serving. Boil the eggs for 10 minutes and move them right into ice cold water for optimum peeling.
- 6 eggs
- 1 tbsp mayonnaise
- 1 tbsp dijon mustard
- 1 tbsp yellow mustard
- 1 tbsp dill relish
- Frank’s hot sauce
Mix all the ingredients together and adjust for flavor.