Backyard BBQ
Labor Day weekend is the perfect time to gather friends and family and have one last cook out as summer comes to an end. Whether you're hosting or taking a side dish to a potluck, these summer-time favorites are always a crowd pleaser! Here's everything you'll need:
Dry Rub: {This dry rub is delicious on anything pork - chops, ribs tenderloin - and chicken. Just mix together and store in an air tight container for future use!}
- 1/2 cup coarse salt
- 1 1/4 cups white sugar
- 1 1/2 cups brown sugar
- 1/4 cup black pepper
- 1/4 paprika
Potato Salad:
- 1 bag of potatoes
- 1/2 small onion, diced
- 1/2- 1 cup dill pickles, chopped
- 1/2 cup mayo
- salt and pepper to taste
Sweet & Sour Coleslaw:
- 1 bag of coleslaw mix/shredded cabbage
- 1/2 cup apple cider vinegar
- 1/2 cup vegetable oil
- 1 tsp celery seed
- 1 tsp dry mustard
- 1 tsp brown sugar
- 1 tsp salt
- 1/2 cup sugar
Bacon Beans
- 1 large can (28 oz) of Van Camp's Pork and Beans
- 4 sliced of thick cut bacon
- 1/2 a small onion, diced
- 1/4 cup ketchup
- 1/8 cup mustard
- 1/4 cup brown sugar
- 1 graham cracker pie pan, 9 in.
- Nellie & Joe's Key West Lime Juice
- 1 (14 oz can) Sweetened & Condensed Milk
- 3 egg yolks
- whipped cream
A go to of mine to take to a cook out is a simple potato salad. I dice the potatoes and boil them until they are forktender. Be sure to salt the water you are boiling. This will add flavor into the potatoes throughout the whole process instead of just on top. Once taken up, add the diced onion and dill pickles to the potatoes. Give those a stir before adding in the mayo. The mayo and pickles are more of a personal preference and depends on the amount of potatoes cooked. Add more mayo as needed and remember you can always add! Chill in the refrigerator for at least 2 hours.
{Quick Tip: Do this earlier in the day as potato salad is best served cold!}
Another favorite side dish of mine is a little more unique than the average slaw. This sweet & sour coleslaw is perfect on a hot summer day! I am also very picky about coleslaw and steer clear of mayo based slaws. This one has the sweet and tangy bite from the sugar and vinegar. Begin by adding the slaw mix to a large mixing bowl and sprinkling it with the 1/2 cup of sugar. This will mix with the cabbage and start to juice up after about an hour. While that sits, bring the the vinegar, oil, dry mustard, celery seed and brown sugar to a boil on the stove. Once simmering (you'll be able to smell it!) turn off and remove from heat. Add to the cabbage mixture and follow same tip as above by letting it chill for at least 2 hours.
Now for the Bacon Beans - yes, that is different from "baked beans"! These actually start with a based of some thick cut bacon cut into bite sized pieces. {Quick Tip: Use scissor to cut instead of a knife - much faster!} Cook the bacon and 1/2 a small onion to a large cast iron skillet (I LOVE mine and use my Lodge Cast Iron daily!) Once the bacon is fully cooked, add the can of baked beans to the skillet. The next part is really a personal taste test/preference. I add the ketchup and mustard and taste the beans, then add more if needed. Remember, you can always add!
Lastly, the Key Lime Pie! Can't forget dessert!! You can find my post on how to make the best homemade key lime pie HERE!
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