Side Dishes

Grill Master eDJ

Here is a collection of recipes to accompany the

meat you have grilled or smoked. These are some

of the more popular sides we associate with the

cook outs in nicer weather.

Tasty Side Dishes to go with a BBQ Cookout

Creamy restaurant style Cole Slaw

One medium to large head very finely chopped cabbage
1/4 cup shredded carrot
2 tablespoons minced onions
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 C milk
1/2 C mayonnaise
1/4 C buttermilk
1 1/2 TB white vinegar
2 1/2 TB lemon juice

1. Be sure that the cabbage, carrots, and onion are chopped up into very fine.

2. Combine the sugar, salt pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice, and beat until smooth.

3. Add the cabbage, carrots, and onions. Mixing well.

4. Cover and refrigerate overnight before serving.

5. Always remember, good Cole Slaw needs to be made the day before and marinate in its dressing so the fresh

cut cabbage will absorb the flavors adequately.

Wine Brined Corn on the Cob

Wine Brined Corn on the Cob. Delicious !!!

Cook it on the Gas Grill

6 Cups of water (you can substitute wine in any amount and types but keep at least two cups as water)

1/2 Cup of confectioners sugar

1/4 to 1/3 Cup of Kosher Salt

Mix the salt, water, and sugar in a saucepan and heat till dissolved and when cool add the wine and stir well to create this brine.

Then in a container suitable to placing roasting ears in (I use a square plastic box type) pull the husk back and remove the silks and place into the container and pour the brine over these ears allowing them to soak overnight or at least 4 hours min.

When soaked to your liking, pull the husk back up over the ear and take to the grill and cook in the way you like them. I cook mine till the husk are beginning to char on the gas grill. (1/2 hour to 40 minutes on low)

As for the wines, I've used the Riesling, and other more generic white wines. I'm not fond of the Rhine Wines so much as those from the Moselle river area. So I think when the corn starts to come in this year I'm going to buy a few bottles of Riesling and Mozelle's and mix and experiment to blend something that would work well for the roasted corn on the grill.

You can even smear the corn once it's cooled a bit with a little Mayonase, chili powder, Parmesian Cheese, and some pepper. Sounds crazy but it IS good !

Baked Beans that are good and easy

Here is a Bake Bean Recipe you can throw together in less than 3 hours that will be a hit for sure. Simple to do with common ingredients.

5 15oz or so Cans of Pork & Beans opened with the excess juice drained off. Not rinsed.

1/4 Lb diced up smoked Bacon

1 Cup of packed brown sugar

1/4 Cup Apple Cider Vinegar

1/4 Cup Maple Syrup (don't substitute artificial flavored syrup on this....it's worth using the real thing)

1/4 Cup Light Molasses (not Sorghum)

4 TB prepared yellow mustard

Mix all of this in a 4 quart Dutch Oven or a big sauce pan and bring to a simmer. Continue for 1 1/2 hours string frequently to keep from sticking. Reduce heat and
allow beans to continue simmering to reduce the juices of the beans to a thicker gravy like consistency that is to your preference. They can be ready in 2 hours and 15 minutes and have a consistency similar to the canned Baked Beans you would buy at the store. Cooking longer will give a consistency similar to Chili.

Horseradish Dill Pickles

Want to make some Pickles that will have your cooking the talk of all of your friends ?

Makeing your own Pickles is easy and these are

I started using this recipe two years ago and haven't done pickles any other way since. Very quick and very easy.

About 40 small pickling cucumbers. These are about 5 to 6

inches long and have lots of warts on their surface.

Do not put the cucumbers in water to wash them. Just use a damp sponge to clean them off well. Cut the bloom

end of the cuke off about 1/2 inch back. The stem end

should be cut back about 1/4 of an inch.

6 cups water
3 cups vinegar
1/2 cup canning salt
3/4 cup sugar

Add this all together and bring to a boil

1 large onion
4 heads of dill
1 leaf from a Grape Vine or Horseradish plant

8 cloves garlic
4 tablespoons horseradish(the hotter the better)

Cut pickles length-ways and try to pack in jar upright

Start with a layer of onions, 2 heads of dill and 4 cloves of garlic

Cover with a layer of pickles and add another layer of onions, garlic and dill Also at this time add 2 tablespoons of horseradish

Cover with another layer of pickle spears and add 2 more tablespoons of horseradish to the top of these.

Add hot liquid to cover pickles
Cover and refrigerate for a few days

This will make about a gallon batch.

If your pickles are around 3 inches long, you don't even have to cut them. Just allow a few more days for them to cure through. Kept in the refrigerator these can last for up to 3 months

Jalapeno Pepper Poppers

Kentucky Fire Crackers

At cookout's there are often dips and chips on the table. Savory crackers usually accompany the dips too. Here is a type of cracker that's a hit with many of the guys and easy to make. You'll need a large plastic container of about one gallon in size or large zip lock plastic bag.

These can stand up to Guacamole or bean dips and be a hit with your guest.

4 Sleeves of salted Salteen Crackers

1/2 Cup of Canola Oil

1 package of Ranch Dressing Mix

1 tsp granulated Garlic Powder

2 Tb red pepper flakes

In a bowl mix the oil with the the Ranch Dressing Mix, Garlic Powder, Garlic Salt, and Red Pepper Flakes and stir

with a wire wisk. Allow to sit for about 10 minutes stirring occasionally.

Empty the 4 sleeves of salteen crackers into the plastic

Next pour some of the oil mixture over the crackers and shake vigorously and rotate the container to begin spreading the oil coating. Repeat adding the rest of the oil mixture. Spend some time truning and rotating the container to distribute the coating. Then let sit overnight.

After these have sit for about a day they really begin to

offer their best flavor.

These crackers will stay crisp and take on the flavors of the coating. If you don't have a large plastic jug with screw on lid, look for one in the discount store house wares dept.

Guacamole by eDJ's recipe

2 ripe Hass Avocados

1/2 to 1 tsp Kosher salt

1 tsp granulated garlic

2 Tb minced onion (You can use dried with hot water added)

2 Tb lime juice or more (from one big lime)

Place the Avocado in a mixing bowl and sprinkle with Kosher salt first. This will start them breaking down. Mash them up and mix in all other ingredients

I let it sit overnight in the refrigerator before serving.

This is an alcohol infused beverage from Italy often used as a digestive after a meal. It is easy to make but will require 30 days of aging before ready.

You will need:

A 5 quart glass jug

Zest of 24 Lemons
1500 ml. of good quality Vodka
7 cups sugar
11 cups pure or filtered water

(filtered well water if you can get it)

Place the zest of the lemons in a large glass container with the Vodka and allow to sit in a cool dark place for two weeks.

Now bring water to a boil and add sugar to make a simple syrup. Then simmer 10 minutes longer to assure all sugar is dissolved. Allow to cool to room temperature.

Filter all of the Lemon zest from the glass container. into a larger glass container. Now add the syrup and mix well. Allow to sit in a cool dark place another 15 days.

Serve in a Shot Glass or a standard Rocks Glass with ice.

Other Digestive Aids

There is always the chance that those not used to the spiceness of BBQ and Smoked foods will have some discomfort as a result of eating this style of food. With a little consideration for your cooking event this can be

easily overcome. You may wish to purchase and have on hand a bottle of Papaya Enzyme Tablets which are easily found in most larger stores. You may serve Pineapple with cottage cheese and shredded sharp cheddar as a salad. Or even Fig Bars as a cookie dessert. Each of these contain enzymes that will promote digestion of

more robust foods. Ambrosia Salad is also a good choice

as it easy to prpare ahead of time.


				*Grill Master eDJ* *Side Dishes*



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		Here is a collection of recipes to accompany the meat you have grilled or smoked. These are some of the more popular sides we associate with the cook outs in nicer weather. Tasty Side Dishes to go with a BBQ Cookout Creamy restaurant style Cole Slaw One medium to large head very finely chopped cabbage 1/4 cup shredded carrot 2 tablespoons minced onions 1/3 cup granulated sugar 1/2 teaspoon salt 1/8 teaspoon pepper 1/4 C milk 1/2 C mayonnaise 1/4 C buttermilk 1 1/2 TB white vinegar 2 1/2 TB lemon juice 1. Be sure that the cabbage, carrots, and onion are chopped up into very fine. 2. Combine the sugar, salt pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice, and beat until smooth. 3. Add the cabbage, carrots, and onions. Mixing well. 4. Cover and refrigerate overnight before serving. 5. Always remember, good Cole Slaw needs to be made the day before and marinate in its dressing so the fresh cut cabbage will absorb the flavors adequately. Wine Brined Corn on the Cob Wine Brined Corn on the Cob. Delicious !!! Cook it on the Gas Grill Start with: 6 Cups of water (you can substitute wine in any amount and types but keep at least two cups as water) 1/2 Cup of confectioners sugar 1/4 to 1/3 Cup of Kosher Salt Mix the salt, water, and sugar in a saucepan and heat till dissolved and when cool add the wine and stir well to create this brine. Then in a container suitable to placing roasting ears in (I use a square plastic box type) pull the husk back and remove the silks and place into the container and pour the brine over these ears allowing them to soak overnight or at least 4 hours min. When soaked to your liking, pull the husk back up over the ear and take to the grill and cook in the way you like them. I cook mine till the husk are beginning to char on the gas grill. (1/2 hour to 40 minutes on low) As for the wines, I've used the Riesling, and other more generic white wines. I'm not fond of the Rhine Wines so much as those from the Moselle river area. So I think when the corn starts to come in this year I'm going to buy a few bottles of Riesling and Mozelle's and mix and experiment to blend something that would work well for the roasted corn on the grill. You can even smear the corn once it's cooled a bit with a little Mayonase, chili powder, Parmesian Cheese, and some pepper. Sounds crazy but it IS good ! Baked Beans that are good and easy Here is a Bake Bean Recipe you can throw together in less than 3 hours that will be a hit for sure. Simple to do with common ingredients. 5 15oz or so Cans of Pork & Beans opened with the excess juice drained off. Not rinsed. 1/4 Lb diced up smoked Bacon 1 Cup of packed brown sugar 1/4 Cup Ketchup 1/4 Cup Apple Cider Vinegar 1/4 Cup Maple Syrup (don't substitute artificial flavored syrup on this....it's worth using the real thing) 1/4 Cup Light Molasses (not Sorghum) 4 TB prepared yellow mustard Mix all of this in a 4 quart Dutch Oven or a big sauce pan and bring to a simmer. Continue for 1 1/2 hours string frequently to keep from sticking. Reduce heat and allow beans to continue simmering to reduce the juices of the beans to a thicker gravy like consistency that is to your preference. They can be ready in 2 hours and 15 minutes and have a consistency similar to the canned Baked Beans you would buy at the store. Cooking longer will give a consistency similar to Chili. Horseradish Dill Pickles Want to make some Pickles that will have your cooking the talk of all of your friends ? Makeing your own Pickles is easy and these are exceptional. I started using this recipe two years ago and haven't done pickles any other way since. Very quick and very easy. About 40 small pickling cucumbers. These are about 5 to 6 inches long and have lots of warts on their surface. Do not put the cucumbers in water to wash them. Just use a damp sponge to clean them off well. Cut the bloom end of the cuke off about 1/2 inch back. The stem end should be cut back about 1/4 of an inch. 6 cups water 3 cups vinegar 1/2 cup canning salt 3/4 cup sugar Add this all together and bring to a boil 1 large onion 4 heads of dill 1 leaf from a Grape Vine or Horseradish plant 8 cloves garlic 4 tablespoons horseradish(the hotter the better) Cut pickles length-ways and try to pack in jar upright Start with a layer of onions, 2 heads of dill and 4 cloves of garlic Cover with a layer of pickles and add another layer of onions, garlic and dill Also at this time add 2 tablespoons of horseradish Cover with another layer of pickle spears and add 2 more tablespoons of horseradish to the top of these. Add hot liquid to cover pickles Cover and refrigerate for a few days This will make about a gallon batch. If your pickles are around 3 inches long, you don't even have to cut them. Just allow a few more days for them to cure through. Kept in the refrigerator these can last for up to 3 months Jalapeno Pepper Poppers These are usually a hit with the men but some women are able to handle these hot little treats. You will need a half dozen large Jalapeno Peppers. These need to have the tops cut off and with an apple peeler you will remove the seeds and webbing to hollow out the pepper to stuff. Do this outdoors where there is a breeze and try not to breathe the vapors of the peppers. Next you will need a small piece of cream cheese, some garlic salt, and some chopped dried onions that have been soaked in hot water to make 1 Tb of onions. The cream cheese can be softened in a microwave on "defrost" and creamed with 2 tsp of garlic salt, and 1/4 Cup of chopped green olives. Other things can be added such as crumbled bacon that was fried crisp. This will be the filling for the peppers. Have a small bottle of larger Pimento stuffed green Olives on hand to plug the top of a nearly stuffed pepper. Secure it with a wooden tooth pick. Have a package of Hormel Genoa Salami or Hard Salami to wrap one piece from one side and a second piece from the other side. Then this is secured with a wooden tooth pick. You could also wrap a slice of bacon wound around the pepper and this secured with a tooth pick. These are placed on a grill over lower heat to cook for about 15 minutes. The pepper will become bright green and the salami or bacon will cook up crisp. Remove from the grill and allow to rest for 5 minutes or so as this can burn one's mouth if the filling is still hot. You may want to have some cold drinks on hand to go with this. Kentucky Fire Crackers At cookout's there are often dips and chips on the table. Savory crackers usually accompany the dips too. Here is a type of cracker that's a hit with many of the guys and easy to make. You'll need a large plastic container of about one gallon in size or large zip lock plastic bag. These can stand up to Guacamole or bean dips and be a hit with your guest. 4 Sleeves of salted Salteen Crackers 1/2 Cup of Canola Oil 1 package of Ranch Dressing Mix 1 tsp granulated Garlic Powder 1 tsp garlic salt 2 Tb red pepper flakes In a bowl mix the oil with the the Ranch Dressing Mix, Garlic Powder, Garlic Salt, and Red Pepper Flakes and stir with a wire wisk. Allow to sit for about 10 minutes stirring occasionally. Empty the 4 sleeves of salteen crackers into the plastic container. Next pour some of the oil mixture over the crackers and shake vigorously and rotate the container to begin spreading the oil coating. Repeat adding the rest of the oil mixture. Spend some time truning and rotating the container to distribute the coating. Then let sit overnight. After these have sit for about a day they really begin to offer their best flavor. These crackers will stay crisp and take on the flavors of the coating. If you don't have a large plastic jug with screw on lid, look for one in the discount store house wares dept. Guacamole by eDJ's recipe 2 ripe Hass Avocados 1/2 to 1 tsp Kosher salt 1 Tb cilantro 1 tsp granulated garlic 2 Tb minced onion (You can use dried with hot water added) 2 Tb sour cream 2 Tb lime juice or more (from one big lime) Place the Avocado in a mixing bowl and sprinkle with Kosher salt first. This will start them breaking down. Mash them up and mix in all other ingredients I let it sit overnight in the refrigerator before serving.



		Limoncello This is an alcohol infused beverage from Italy often used as a digestive after a meal. It is easy to make but will require 30 days of aging before ready. You will need: A 5 quart glass jug Zest of 24 Lemons 1500 ml. of good quality Vodka 7 cups sugar 11 cups pure or filtered water (filtered well water if you can get it) Place the zest of the lemons in a large glass container with the Vodka and allow to sit in a cool dark place for two weeks. Now bring water to a boil and add sugar to make a simple syrup. Then simmer 10 minutes longer to assure all sugar is dissolved. Allow to cool to room temperature. Filter all of the Lemon zest from the glass container. into a larger glass container. Now add the syrup and mix well. Allow to sit in a cool dark place another 15 days. Serve in a Shot Glass or a standard Rocks Glass with ice. Other Digestive Aids There is always the chance that those not used to the spiceness of BBQ and Smoked foods will have some discomfort as a result of eating this style of food. With a little consideration for your cooking event this can be easily overcome. You may wish to purchase and have on hand a bottle of Papaya Enzyme Tablets which are easily found in most larger stores. You may serve Pineapple with cottage cheese and shredded sharp cheddar as a salad. Or even Fig Bars as a cookie dessert. Each of these contain enzymes that will promote digestion of more robust foods. Ambrosia Salad is also a good choice as it easy to prpare ahead of time.