southern style sides
 

My plan is to slow cook ribs for dinner tonight. I am planning to make cornbread as a side dish.

Any other suggestions for easy to make southern style side dishes?

Re: southern style sides
 

Garlic Cheese Grits

Re: southern style sides
 

fried okra, creamed corn

Re: southern style sides
 

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Garlic Cheese Grits

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that sounds interesting - recipe?

Re: southern style sides
 

Maybe baked beans with bacon/brown sugar?

Re: southern style sides
 

</font><blockquote><font class="small">En respuesta a:</font><hr />
My plan is to slow cook ribs for dinner tonight. I am planning to make cornbread as a side dish.

Any other suggestions for easy to make southern style side dishes?

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Green beans cooked with fatback and onions
Greens, take your choice of mustard, collard, etc. Make sure you have a good pepper sauce to go with them.
Fried okra (I despise this stuff, but its an authentic southern side dish)
Black eyed peas maybe, but thats more of a fried chicken side in my opinion.
If you are feeling really adventurous, chitlins, again, not so good with ribs.

Re: southern style sides
 

BBQ baked beans. Corn on the cob.

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</font><blockquote><font class="small">En respuesta a:</font><hr />
Maybe baked beans with bacon/brown sugar?

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Yes that definitely shouldve been on my list. My wife has an awesome recipe for those. Im still waiting for Blarg to visit Virginia Beach so he can have that southern style meal I promised him. [img]/images/graemlins/smile.gif[/img]

Re: southern style sides
 

[ QUOTE ]
[ QUOTE ]
Garlic Cheese Grits

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that sounds interesting - recipe?

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Garlic Cheese Grits

6 cups cold water
1 teaspoon crushed garlic
1 1/2 cups hominy grits
1 tablespoon chopped yellow onion
1/4 cup milk
2 eggs, beaten
8 ounces cheddar cheese, grated or cut into small cubes
1/2 teaspoon salt

Preheat oven to 350°. Bring water to a boil. Add grits and return to a boil. Reduce heat and simmer about 5 minutes. Remove from heat,add all other ingredients, and put into oiled casserole pan. Bake covered for about 45 minutes, stirring midway.

Re: southern style sides
 

Pinto beans. If you're havin corn bread (and I hope it's baked in an iron skillet, otherwise it's just an imposter), it's a no brainer.

Re: southern style sides
 

cole slaw
boston baked beans
hoppin' john (black-eyed peas and rice...better with ham than ribs, tho)

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</font><blockquote><font class="small">En respuesta a:</font><hr />
If you're havin corn bread (and I hope it's baked in an iron skillet, otherwise it's just an imposter)

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Well said.

Re: southern style sides
 

While we are on the topic of ribs, its a given that "smoking" is the best technique for preparing ribs. But does anybody else slow cook them in the oven, and then finish them off on the grill? I've been using this technique for about a year, and it is excellent. The night before, I cut a rack in half, put on the dry rub, and a little bit of BBQ sauce, and then place into a foil packet to marinade overnight (5 minutes to do). Next day, put the foil packet in a low oven (250 tops) for 2 1/2 hours. When time is up, remove ribs from packet and place on grill for 10-15 minutes, applying BBQ sauce liberally, and allow to carmelize. The resulting meat is so tender it falls off the bone. Really excellent, incredibly easy, and foolproof.

Re: southern style sides
 

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While we are on the topic of ribs, its a given that "smoking" is the only technique for preparing ribs.

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The rest of this was all so blasphemous i refuse to quote it. [img]/images/graemlins/mad.gif[/img]

Re: southern style sides
 

OOT is teh great help

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Green beans cooked with fatback and onions


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also sounds really good. Can I use a hamhock? Instructions?

Re: southern style sides
 

I'm hungry just thinking about this. Go with with either black-eyed peas or baked beans. Pass on corn on the cob if you are already serving corn bread.

Okra or collard greens are true Southern delicacies that are great if done right (Yes, I know many consider them an 'acquired' taste.)

For dessert, how about a change of pace with a Kentucky Derby Pie.

Re: southern style sides
 

[ QUOTE ]
OOT is teh great help

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Green beans cooked with fatback and onions


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also sounds really good. Can I use a hamhock? Instructions?

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Yes a hamhock would work well.

Has anyone mentioned mac 'n' cheese yet?

Re: southern style sides
 

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For dessert, how about a change of pace with a Kentucky Derby Pie.

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cool. How does this recipe look?

Re: southern style sides
 

</font><blockquote><font class="small">En respuesta a:</font><hr />
OOT is teh great help

</font><blockquote><font class="small">En respuesta a:</font><hr />

Green beans cooked with fatback and onions


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also sounds really good. Can I use a hamhock? Instructions?

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A hamhock is an acceptable substitute. I can get you a recipe when I get home if you can wait. In the meantime, why dont you google "southern style green beans" or something to that effect? I will say that if you are doing ribs the baked beans are damn near required.

Re: southern style sides
 

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While we are on the topic of ribs, its a given that "smoking" is the best technique for preparing ribs. But does anybody else slow cook them?

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Yeah, yeah I do.

Don't have a smoker. And obviously, this is the way to go if you don't have a smoker. They turn out pretty damned good.

Re: southern style sides
 

last thanksgiving I made a bacon jalapeno cornbread that would have been great with some ribs.

Re: southern style sides
 

a couple green beans and a stick of butter.

Re: southern style sides
 

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a couple green beans and a stick of butter.

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Add some thyme and a pinch of brown sugar to that and you're in business...and I don't even like green beans.

Re: southern style sides
 

mashed potatoes with gravy
cheese grits
do sweet cornbread instead
baked beans
creamed corn or corn on the cob
cole slaw
turnip greens
green beans with sweet ham
sweet potatoe caserole with sweetner (various ways)

if i think of more ill let u know...

Re: southern style sides
 

</font><blockquote><font class="small">En respuesta a:</font><hr />
sweet potatoe [sic] caserole[sic] with sweetner[sic] (various ways)


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This is a good one peachy. I have a good recipe for this as well if the OP is interested.

Re: southern style sides
 

Whatever it is, make sure it's not fried chicken or collard greens.

Re: southern style sides
 

vn

Re: southern style sides
 

[ QUOTE ]
[ QUOTE ]
sweet potatoe [sic] caserole[sic] with sweetner[sic] (various ways)


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This is a good one peachy. I have a good recipe for this as well if the OP is interested.

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I like how you subtlely insulted her while giving her a compliment.

Re: southern style sides
 

THE ULTIMATE SOUTHERN SIDE:


BBQ NACHOS


http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_27732,00.html



Doubt you have time for those but damn they are good.



Check this out


http://images.scrippsweb.com/FOOD/20..._nachos3_e.jpg

Re: southern style sides
 

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For dessert, how about a change of pace with a Kentucky Derby Pie.

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cool. How does this recipe look?

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Go with it.

Re: southern style sides
 

Smoking ribs is pointless - they should be braised in the oven with some kind of acidic solution. No amount of dry heat (ie smoking) will break down the massive amounts of connective tissue that are in ribs. As far as sides - coleslaw (and not that silly creamy stuff).. sweet potato salad.

dry rub over night
braised low and slow in tinfoil with a solution of orange juice/margarita mix
use the leftover juices to make your bbq sauce
broil in your oven with the bbq sauce to get that perfect mahogany glaze

I use Alton Brown's recipe. Oh, and he's southern.

No-Backyard Baby Back Ribs - by Alton Brown

Software:
1 full rack/slab baby back ribs
kosher salt
shake number 9 (listed below)
1/2 cup orange juice (not fresh squeezed)
1/2 cup prepared Margarita mix
1/3 cup honey
1/3 cup ketchup
1 tbsp worcestershire sauce
1 tsp espresso powder or instant coffee (freeze dried)
1/8 tsp ground cayenne
Hardware:
paper towels
extra wide, heavy-duty aluminum foil
shallow roasting pan
saucier
kitchen shears (eh.. not really needed in my opinion)
broiler pan

ok.. the dish on the shake:
for 1 rack of ribs - a total of 1/2 to 3/4 cup will suffice - I think
we used 1/4 cup for each 'part'.
5 parts brown sugar
3 parts chile powder
1 part garlic powder
1/2 part ground thyme
1/4 part cayenne
1/4 part allspice

rince the ribs and pat dry with paper towels. Place on a sheet of
extra-wide, heavy duty sluminum foil. Season liberally on both sides
with salt and shake no. 9. Turn the ribs mead-side-down and tightly
seal. Place hte packet in the roastintg pan and refrigerate for 6-12
hours (overnight) turning the packet over once. Preheat oven to 350
degrees. Remove the packet from the fridge and unroll one end, pour
the orange juice and Margarita mix into the packet. see-saw it back
n' forth to evenly distribute liquid.
return the packet to the pan and place in the middle of the oven.
After 1 hour, reduce to 250 degrees and cook for another 2 hours.
[ed. oh god, the smells that come will make you want to pull your hair
out until you get your teeth into them.]

remove the pan from the oven, unroll one end and pour out all the
juices into a saucepan. add the honey, ketchup, worcestershire sauce,
espresso powder, and cayenne.. [ed. there's a LOT of liquid.. so crank
up the heat and keep stirring] Bring mixture to a boil, whisking
until reduced toa glaze that coats a spoon. Remove the pan from heat.
Move oven rack to the next-to-the-top position and turn on the broiler.
Remove the slab from the foil packet and put them on the broiling
pan, meat side up, brush with the glaze... broil about 2-3 minutes...
until the glaze dries up, essentially.. repeat a couple more times
until the ribs are a dark mahogany... one last time on the other side,
and you're set to go. Let the ribs rest a couple minutes at room
temp...

Re: southern style sides
 

[ QUOTE ]
[ QUOTE ]
OOT is teh great help

[ QUOTE ]

Green beans cooked with fatback and onions


[/ QUOTE ]

also sounds really good. Can I use a hamhock? Instructions?

[/ QUOTE ]

Yes a hamhock would work well.

Has anyone mentioned mac 'n' cheese yet?

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I demand that macaroni and cheese enter this conversation.

(Flour-and-butter roux. Don't forget the dry mustard.)

Re: southern style sides
 

I like your idea, but I like to fniish them on a fire. Use a small pan and make a layer of ribs over a grill full of coals. Let the ribs sit and biol in the fat that collects.

Re: southern style sides
 

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I like your idea, but I like to fniish them on a fire. Use a small pan and make a layer of ribs over a grill full of coals. Let the ribs sit and biol in the fat that collects.

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I'd imagine you could finish 'em off on a hot grill - douse 'em in the bbq sauce over coals. That would be alright.

but.. I'm not sure what the point would be to cook them in their own fat - in a pan. I mean, charcoal adds flavor - so I think the pan defeats the purpose.

Re: southern style sides
 

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Smoking ribs is pointless

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Clearly you're beyond help.

Re: southern style sides
 

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Smoking ribs is pointless

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Clearly you're beyond help.

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haha.. smoking adds a tiny amount of flavor - but does not deal with the connective tissue issue.

Re: southern style sides
 

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haha.. smoking adds a tiny amount of flavor - but does not deal with the connective tissue issue.

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You have no idea what you're talking about. I grew up in the BBQ bidness. If you can't get ribs tender by smoking them, you're completely clueless. Also, smoking adds more than "a tiny bit of flavor". If that's what it adds when you do it, then again, you're cluless.

Re: southern style sides
 

fried okra is awesome!

Re: southern style sides
 

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haha.. smoking adds a tiny amount of flavor - but does not deal with the connective tissue issue.

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You have no idea what you're talking about. I grew up in the BBQ bidness. If you can't get ribs tender by smoking them, you're completely clueless. Also, smoking adds more than "a tiny bit of flavor". If that's what it adds when you do it, then again, you're cluless.

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sure, you can get ribs 'tender' by smoking them.. but you can't get them to fall off the bone... and I prefer my connective tissue to not be solid when I'm eating it.

Unless you're doing some other prep to the ribs - like using a brine or smoking them in some kind of sauce - then there's no way you can break down that connective tissue. Literally, when I'm done cooking ribs - they fall apart - I have a serious problem taking them from the oven to a plate - because it just falls apart.

Re: southern style sides
 

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sure, you can get ribs 'tender' by smoking them.. but you can't get them to fall off the bone... and I prefer my connective tissue to not be solid when I'm eating it.

Unless you're doing some other prep to the ribs - like using a brine or smoking them in some kind of sauce - then there's no way you can break down that connective tissue. Literally, when I'm done cooking ribs - they fall apart - I have a serious problem taking them from the oven to a plate - because it just falls apart.

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You're wrong, sir.