Side Recommendations For Ribs and Drumsticks?

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BigThicketBBQ
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Side Recommendations For Ribs and Drumsticks?

Postby BigThicketBBQ » Thu Jun 28, 2018 10:06 am

I'm cooking a few racks of ribs and a bunch of drumsticks for the 4th. I'm trying to think of some good sides to go with them outside of the normal beans and potato salad. I'm planning to do a big pan of jalapeno cream corn, but I'd like at least one more. Any ideas?
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Re: Side Recommendations For Ribs and Drumsticks?

Postby OldUsedParts » Thu Jun 28, 2018 10:47 am

First thought to mind for me is Cole Slaw which is my favorite Q side - - - Grilled Brussel Sprouts are good and grilled Mexican Street Corn ROCKS
The War Dept likes Mac and Chez with her Reebz. :dont:

P.S. stuffed jalapenos never fail but that depends on your Crowd also. - - - Good Luck :salut:
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Re: Side Recommendations For Ribs and Drumsticks?

Postby bsooner75 » Thu Jun 28, 2018 10:59 am

How many people are you feeding and will you need to feed kids? If so Mac and Cheese is a good choice.

Also as Parts suggested grilled Brussels sprouts is a winner. I’d throw in grilled asparagus as well.




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Re: Side Recommendations For Ribs and Drumsticks?

Postby Sailor Kenshin » Thu Jun 28, 2018 11:12 am

I always want something cold 'n' creamy as a side for Q...what about a cold mac 'n' chez salad? With the typical mayo or MW dressing, celery, onyawn, but chez cubes or shreds mixed in. And any other thing mixed in like carrot shreds or chopped pickles or olives.
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Re: Side Recommendations For Ribs and Drumsticks?

Postby BigThicketBBQ » Thu Jun 28, 2018 11:32 am

bsooner75 wrote:How many people are you feeding and will you need to feed kids? If so Mac and Cheese is a good choice.

Also as Parts suggested grilled Brussels sprouts is a winner. I’d throw in grilled asparagus as well.


I'm guessing around 30-35 people. Most of the "kids" are teenagers. Other family members will bring a few dishes, so one of them can worry about the kid stuff. :)

Stuffed Jalapeno's sounds pretty good. Haven't made those in a while.
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Re: Side Recommendations For Ribs and Drumsticks?

Postby GTR » Thu Jun 28, 2018 12:30 pm

Mac & cheese and the stuffed jalapenos would be my picks. If the jalapenos are too much for some try the tri-colored sweet peppers. They always go over well around here. If you by chance have a pepper roaster, the one where you cut off the top and core them out, try whole shrimp with a bacon topper. The sweet peppers are like meat candy.
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Re: Side Recommendations For Ribs and Drumsticks?

Postby TwoGuysBBQ » Thu Jun 28, 2018 1:03 pm

I found this recipe a few years back on another forum and it is delicious. I use it as a side for everything from chicken to Brisket.

I am going to give you the recipe for a full aluminum-serving pan
of potatoes so if you want to cook a half-pan then cut the recipe
down to half these amounts.

What you will need: (you can cut the recipe in half if you wish
to fit a ½ size aluminum pan)
1 full size aluminum-serving pan - this will serve about
30 to 35 people
10 pounds of whole potatoes (I have used Idaho's, russets,
and others)
1 family size can (27oz) of cream of mushroom soup
1 family size can (27oz) of cream of chicken soup
2 cups of sour cream
1 cup of diced green onion
¼ cup of diced jalapenos (optional)
½ cup of your favorite BBQ Rub
¼ cup of paprika
3 cups of shredded cheese (use cheddar or a blend of
Monterey jack and cheddar)
¼ cup of granulated garlic (use this to your flavor
liking)
IF YOU WANTED TO: Alt. Ingredient - your choice of chopped meat (brisket,
butt, sausage)

First cut the potatoes in half (this will speed up the cooking
time) and I leave the skin on the potatoes. In a large pot, boil
the potatoes. Cooking time on the potatoes is about 30 to 45
minutes. When the potatoes are done, drain off the water and pour
them into the serving pan. I like to cook the potatoes where they
are done but not falling apart in the pan. While the potatoes are
still hot, crumble, cut, or use a spoon to get the potatoes into
pieces. Add both cans of soup, the sour cream, BBQ Rub, the
granulated garlic, onions, and jalapenos and mix into the
potatoes. Now add about ½ of the cheese and mix that into the
potato mix. Spread this out in the pan. Cover with aluminum foil
and you can heat this in the oven at 225 degrees for about 1 to 1
1/2 hours or I stick mine on the pit and heat it up on the BBQ
pit. After about 1 ½ hours uncover the potatoes and add the
remainder of the cheese. It should be a nice coat of cheese on
top of the potatoes. Slide it back into the oven or on the pit
(uncovered) and melt the cheese. Note: it is best to work with
the potatoes when they are hot but you need to wear some thick
heat protective gloves. Pans going to be HOT

This Recipe is called : "Bills Surprise Potatoes"
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Re: Side Recommendations For Ribs and Drumsticks?

Postby bsooner75 » Thu Jun 28, 2018 1:15 pm

BigThicketBBQ wrote:[quote="bsooner75"]How many people are you feeding and will you need to feed kids? If so Mac and Cheese is a good choice.

Also as Parts suggested grilled Brussels sprouts is a winner. I’d throw in grilled asparagus as well.


I'm guessing around 30-35 people. Most of the "kids" are teenagers. Other family members will bring a few dishes, so one of them can worry about the kid stuff. :)

Stuffed Jalapeno's sounds pretty good. Haven't made those in a while.[/quote]


In that case, do pig shots! I’ll find a link to my post a while back. They were a huge hit.


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Re: Side Recommendations For Ribs and Drumsticks?

Postby bsooner75 » Thu Jun 28, 2018 1:18 pm

Wow. So when I searched for pig shots I found out I can not take credit for introducing them to the forum. Limey did them back in 2014 and they looked spectacular. Here is my post, I’d link both but I’m on my phone and things get complicated :)

viewtopic.php?t=31874



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Re: Side Recommendations For Ribs and Drumsticks?

Postby Rambo » Thu Jun 28, 2018 1:43 pm

In addition to the other fantastic recommendations on this thread I would suggest buying a 10 Lb. bag of Potatoes of your choice and rubbing them with butter or Olive oil and baking/grilling wrapped in foil. It's clean, it's acceptable to all, and easy for you. make sure to sprinkle with Kosher salt after lubricating
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Re: Side Recommendations For Ribs and Drumsticks?

Postby Sailor Kenshin » Thu Jun 28, 2018 2:44 pm

TwoGuysBBQ wrote:I found this recipe a few years back on another forum and it is delicious. I use it as a side for everything from chicken to Brisket.

I am going to give you the recipe for a full aluminum-serving pan
of potatoes so if you want to cook a half-pan then cut the recipe
down to half these amounts.

What you will need: (you can cut the recipe in half if you wish
to fit a ½ size aluminum pan)
1 full size aluminum-serving pan - this will serve about
30 to 35 people
10 pounds of whole potatoes (I have used Idaho's, russets,
and others)
1 family size can (27oz) of cream of mushroom soup
1 family size can (27oz) of cream of chicken soup
2 cups of sour cream
1 cup of diced green onion
¼ cup of diced jalapenos (optional)
½ cup of your favorite BBQ Rub
¼ cup of paprika
3 cups of shredded cheese (use cheddar or a blend of
Monterey jack and cheddar)
¼ cup of granulated garlic (use this to your flavor
liking)
IF YOU WANTED TO: Alt. Ingredient - your choice of chopped meat (brisket,
butt, sausage)

First cut the potatoes in half (this will speed up the cooking
time) and I leave the skin on the potatoes. In a large pot, boil
the potatoes. Cooking time on the potatoes is about 30 to 45
minutes. When the potatoes are done, drain off the water and pour
them into the serving pan. I like to cook the potatoes where they
are done but not falling apart in the pan. While the potatoes are
still hot, crumble, cut, or use a spoon to get the potatoes into
pieces. Add both cans of soup, the sour cream, BBQ Rub, the
granulated garlic, onions, and jalapenos and mix into the
potatoes. Now add about ½ of the cheese and mix that into the
potato mix. Spread this out in the pan. Cover with aluminum foil
and you can heat this in the oven at 225 degrees for about 1 to 1
1/2 hours or I stick mine on the pit and heat it up on the BBQ
pit. After about 1 ½ hours uncover the potatoes and add the
remainder of the cheese. It should be a nice coat of cheese on
top of the potatoes. Slide it back into the oven or on the pit
(uncovered) and melt the cheese. Note: it is best to work with
the potatoes when they are hot but you need to wear some thick
heat protective gloves. Pans going to be HOT

This Recipe is called : "Bills Surprise Potatoes"


I've made these....EXCELLENT. :tup:
Moink!
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Re: Side Recommendations For Ribs and Drumsticks?

Postby BigThicketBBQ » Thu Jun 28, 2018 3:31 pm

TwoGuysBBQ wrote:I found this recipe a few years back on another forum and it is delicious. I use it as a side for everything from chicken to Brisket.

I am going to give you the recipe for a full aluminum-serving pan
of potatoes so if you want to cook a half-pan then cut the recipe
down to half these amounts.

What you will need: (you can cut the recipe in half if you wish
to fit a ½ size aluminum pan)
1 full size aluminum-serving pan - this will serve about
30 to 35 people
10 pounds of whole potatoes (I have used Idaho's, russets,
and others)
1 family size can (27oz) of cream of mushroom soup
1 family size can (27oz) of cream of chicken soup
2 cups of sour cream
1 cup of diced green onion
¼ cup of diced jalapenos (optional)
½ cup of your favorite BBQ Rub
¼ cup of paprika
3 cups of shredded cheese (use cheddar or a blend of
Monterey jack and cheddar)
¼ cup of granulated garlic (use this to your flavor
liking)
IF YOU WANTED TO: Alt. Ingredient - your choice of chopped meat (brisket,
butt, sausage)

First cut the potatoes in half (this will speed up the cooking
time) and I leave the skin on the potatoes. In a large pot, boil
the potatoes. Cooking time on the potatoes is about 30 to 45
minutes. When the potatoes are done, drain off the water and pour
them into the serving pan. I like to cook the potatoes where they
are done but not falling apart in the pan. While the potatoes are
still hot, crumble, cut, or use a spoon to get the potatoes into
pieces. Add both cans of soup, the sour cream, BBQ Rub, the
granulated garlic, onions, and jalapenos and mix into the
potatoes. Now add about ½ of the cheese and mix that into the
potato mix. Spread this out in the pan. Cover with aluminum foil
and you can heat this in the oven at 225 degrees for about 1 to 1
1/2 hours or I stick mine on the pit and heat it up on the BBQ
pit. After about 1 ½ hours uncover the potatoes and add the
remainder of the cheese. It should be a nice coat of cheese on
top of the potatoes. Slide it back into the oven or on the pit
(uncovered) and melt the cheese. Note: it is best to work with
the potatoes when they are hot but you need to wear some thick
heat protective gloves. Pans going to be HOT

This Recipe is called : "Bills Surprise Potatoes"



That sounds great. Thank you.
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There is love enough in this world for everybody, if people will just look - Vonnegut
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Re: Side Recommendations For Ribs and Drumsticks?

Postby OldUsedParts » Thu Jun 28, 2018 5:37 pm

Here's a quick pic of those stuffed Jalapenos I was speaking of - - - sometimes I stuff with sausage and cream cheese and other times cocktail shrimp and cream cheese.
TexasPoppers1.jpg
TexasPoppers1.jpg (49.19 KiB) Viewed 158 times


For parties here regardless of the Theme - - - I always make a Shrimp Marinade as a appetizer with toothpicks to harpoon them with - - - it is always a hit but your crowd may not justify it :dont: Here's a link to a Thread I did. :tup:
viewtopic.php?f=34&t=26387&p=213878&hilit=shrimp+marinade#p213878
OUP

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Re: Side Recommendations For Ribs and Drumsticks?

Postby BigThicketBBQ » Tue Jul 03, 2018 4:04 pm

Looks good, OUP!
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There is love enough in this world for everybody, if people will just look - Vonnegut
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