A collection of my top 5 favorite side dishes to serve this Labor Day Weekend. Hot & Cold Dishes that will go great with anything you’re grilling

1. Grilled BBQ Spaghetti Squash Rings

Grilled-Spaghetti-Squash-Fork-Pull-1

This Super simple recipe has always been a favorite at every cookout I’ve ever hosted. Grilled Spaghetti squash is a easy side dish that really only has 4 ingredients but doesn’t skimp on the flavor. I slice the spaghetti squash into 2 inch rings instead of cutting the squash in half long ways. The rings are then grilled to bring out more flavor than traditional methods.

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BBQ Grilled Spaghetti Squash Rings

Prep Time10 mins
Cook Time45 mins
Course: Side Dish
Cuisine: American
Keyword: BBQ Side Dish, Spaghetti Squash, Veggies
Servings: 10
Calories: 167kcal

Ingredients

Instructions

  • Slice the spaghetti squash into roughly 2 inch rings then scoop out the seeds using a spoon.


  • Brush the flesh of the spaghetti squash with melted butter and season generously on both sides.


  • Grill the squash over direct heat for a few minutes per side then move to indirect heat for the rest of the cook. Looking for a grill temp of between 325-350 degrees F.


  • Check for doneness by pinching the flesh of the squash looking for the fibers to separate easily. If the fibers are still tough continue cooking until the fibers separate with little tension.


  • Brush bbq sauce onto the spaghetti squash rings, cook for just a few more minutes to let sauce set up.
  • Serve individual rings that can be forked out to consume the flesh of the squash.


Nutrition

Calories: 167kcal | Carbohydrates: 16g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 188mg | Potassium: 255mg | Fiber: 3g | Sugar: 8g | Vitamin A: 645IU | Vitamin C: 4.6mg | Calcium: 94mg | Iron: 2.2mg

2. White BBQ Broccoli Salad

Broccoli Salad white BBQ sauce

This white bbq broccoli salad is a tribute to the famous Alabama white sauce made famous by Big Bob Gibson’s in Decatur Alabama. Last fall I had the opportunity to taste their famous white sauce and bring home a few bottles for myself. Normally the tangy mayonnaise based sauce is used to dunk whole smoked chickens in. I’ve found it makes quite a tasty salad dressing and it’s perfect for this broccoli salad. I use up all my sauce and was forced to make my own version. I’ve made a few changes but I think it’s a very good representation of the iconic sauce.

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White BBQ Broccoli Salad

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Side Dish
Cuisine: American
Keyword: Broccoli, Keto, Salad, Side Dish, White bbq
Servings: 10
Calories: 217kcal

Ingredients

Instructions

  • Boil eggs in Egg Cooker then run under cold water, peel and chop eggs. Set aside
  • Cut Broccoli into bite size florets, Grate the stems and add to a pot of salted boiling water for 90 seconds. Immediately drain broccoli and shock in cold water to stop the cooking process. Set aside
  • Combine all ingredients in a large mixing bowl so that  the broccoli is fully coated. Chill for at least 1 hour before serving.

Nutrition

Calories: 217kcal | Carbohydrates: 7g | Protein: 7g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 112mg | Sodium: 951mg | Potassium: 348mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1125IU | Vitamin C: 81.1mg | Calcium: 106mg | Iron: 1.5mg

3. Alton Brown’s Baked Beans

Alton Brown's Baked Beans Recipe - Grilling24x7.com

One of the most classic barbecue side dishes is baked beans. In my opinion this is one of the best recipes available. It’s cooked in a cast iron skillet for a few hours and everytime I make this recipe it reminds of a baked bean recipe that a cowboy would be eating sitting out next to his horse on a campsite. This baked bean recipe is from Alton Brown’s show on Food Network “Good Eats” Alton Brown’s Baked Beans recipe requires soaking your beans overnight and then baking them for about 6 hours. It might sound like a lot of work but it is well worth it.

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How to make Alton Brown’s Baked Beans

Prep Time25 mins
Cook Time1 hr
Course: Side Dish
Cuisine: American, BBQ
Servings: 12
Calories: 254kcal

Ingredients

Instructions

  • first step is to soak the beans overnight. I make sure to fill the bowl with enough water to allow for the beans to expand. This turns out to be about 1 inch of water over the beans.
  • The next day you chop the bacon, dice the jalapenos and onions and add them to your pan. Alton Brown recommends a cast iron dutch oven. I don’t have a cast iron dutch oven but I do have a 4 qt cast iron skillet. I used this and it turned out just fine. I would imagine this baked bean recipe would also work well in a crock pot as long as you do the initial sauteing in a regular frying pan. Over medium heat sautee the onions, jalapenos and bacon until the onions are soft (about 5-8 min).
  • After the onions are soft, add the tomato paste, brown sugar and molasses to the skillet
  • Stir this around for a little bit and then strain the beans and add them to the skillet. Save the water the beans were soaking in and then add 4 cups of this water to the skillet. It may seem like a lot of liquid but all this liquid will reduce by quite a bit during the cook. Add the cayenne pepper, salt, and pepper and bring this to a boil over high heat.
  • Once the beans are boiling, cover the skillet and place it in a preheated 250 degree oven for about 6-8 hours

Nutrition

Calories: 254kcal | Carbohydrates: 36g | Protein: 11g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 565mg | Potassium: 745mg | Fiber: 8g | Sugar: 12g | Vitamin A: 133IU | Vitamin C: 7mg | Calcium: 89mg | Iron: 3mg

4.Bleu Cheese Coleslaw

Chicken Sausages with Blue Cheese Coleslaw

Start this one out by making the blue cheese coleslaw. It is really easy to make. First you mix all of the wet ingredients. Then combine them with the pre-shredded cabbage/coleslaw mix, then add the blue cheese and parsley. Easy.

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Blue cheese coleslaw recipe

An amazing blue cheese coleslaw recipe inspired by Ina. Recently, I’ve been increasing the mayo and the blue cheese. You won’t be sorry.
Prep Time10 mins

Ingredients

  • 10 oz of coleslaw mix I used a pre-shredded 14 oz bag but only used 10 oz; this should have a mix of carrots and green cabbage
  • 10 oz bag of red cabbage pre-shredded
  • 1 cup of mayo
  • 1 T whole grain mustard with the seeds in it
  • 2 T spicy brown mustard
  • 1 T apple cider vinegar
  • 1/2 tsp celery salt
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 3 oz crumbled blue cheese
  • 1/2 cup chopped parsley

Instructions

  • Mix everything in a bowl except for the coleslaw.
  • Add in the coleslaw and mix well.
  • Top with some extra blue cheese crumbles.

5. Broccoli Bacon Cheddar Bake

Bacon Cheddar Broccoli Bake in a cast iron skillet

Everyone says you need to eat your veggies. Nobody said I couldn’t cover them in bacon, cheddar and cream first. This easy to prepare one pan side dish is perfect for any night of the week. Packed with cheesy bacony goodness.

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Bacon Cheddar Broccoli Bake

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Side Dish
Cuisine: American
Keyword: Bacon, Broccoli, Cast Iron, Cheddar, How to Make
Servings: 10
Calories: 207kcal

Ingredients

  • 2 Bunches Broccoli
  • 1 cup Chopped Cooked Bacon
  • 1 cup Shredded Cheddar
  • 1/2 cup Heavy Cream
  • 4 oz Cream Cheese softened
  • 1/2 packet Ranch Seasoning Packet
  • 1 cup Cherry Tomatoes Sliced
  • 1/2 cup Sour Cream

Instructions

  • Slice broccoli florets into bite size pieces and using a box grater or food processor grate the stems
  • Cook bacon until crispy and chop, then slice cherry tomatoes in half
    Bring a pot of salted water to a boil then blanch broccoli for about 2-3 minutes then immediately shock the broccoli in ice waterloo stop the cooking process 
  • Combine all ingredients except cherry tomatoes and half of the cheddar cheese in a bowl then pour mixture into a cast iron skillet.
  • Top broccoli mixture with remaining cheddar cheese and sliced cherry tomatoes. Bake at 400 degrees F. for 20-25 minutes then garnish with a dollop of sour cream

Nutrition

Calories: 207kcal | Carbohydrates: 10g | Protein: 7g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 48mg | Sodium: 285mg | Potassium: 474mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1345IU | Vitamin C: 112mg | Calcium: 172mg | Iron: 1.1mg

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