Barbecue Deviled Eggs
This is the best of both worlds – deviled eggs kissed with smoky chopped pork. One of our favorite make-ahead tips: place yolk filling in a zip-top plastic bag, and the egg white halves in another container (especially handy if taking to barbecue). When you’re ready to fill egg white halves, simply snip a corner of the zip-top plastic bag and pipe away.
Tomato-and-Onion Salad
We love this recipe for its simple, summer pleasure. Fresh sliced tomatoes paired with sweet Vidalia onions and a little chopped fresh, fragrant basil. This recipe is actually better if prepped a few hours ahead, which allows all the flavors to get cozy.
Peanutty Coleslaw
This zesty Asian twist on classic slaw is wonderful with smoked chicken and pork. Wasbi paste and fresh grated ginger give this colorful mix a delightful eye-opening kick. And the surprising peanutty crunch takes it right over the edge. Don’t worry about leftovers, it’s even better the next day piled high on a leftover pulled pork sandwich.
Watermelon, Mâche, and Pecan Salad
Take two Southern icons, watermelon and toasted pecans, and combine them with slightly sweet, nutty mâche (a tender lettuce), and you have one out-of-this-world salad. And crumbled Gorgonzola adds an unexpected layer of creamy richness. Feel free to substitute your favorite baby lettuce for mâche – it’ll work just fine.
Bacon Potato Salad
Jazz up your presentation by serving this salad in paprika-rimmed glasses. (Simply dip the rims in lemon or lime juice, then into paprika.) We found this recipe works best with round white potatoes. You can reduce calories from fat by using light mayo and light sour cream.
Fipps Family Potato Salad
One of the staff’s all-time favorite potato salads. The secret to this 6-ingredient star is Duke’s Mayonnaise (a Greenville, SC culinary institution), a touch of spicy brown mustard, and boiled eggs, which are grated on the largest holes of a cheese grater. The recipe calls for baking potatoes, but we also love it with red-skinned potatoes.
Mississippi Hush Puppies
While these golden deep-fried gems are often paired with fried fish, Kentuckians and Carolinians think of them as natural partners to any plate of barbecue. These light-as-feather balls start with a combo of self-rising cornmeal and flour (for extra fluffiness) and a chopped jalapeno for a spirited, but not too hot, kick.*Yum!*
Big Daddy's Grilled Blue Cheese-and-Bacon Potato Salad
Filled with red onion, blue cheese, bacon, and a sweet-tangy dressing, this reader recipe earned top honors at our test kitchen tastings. Grilling the potatoes in an easy-to-fold aluminum foil packet adds a subtle note of smoky flavor—plus it makes cleanup a breeze.*When it comes to grilling and or bbq, nobody knows how to make it stand than "Southern Living" mag! From the recipes to the food description; but most of all, the recipes are true to what southern living prints and they come out amazing! So the next time you want a summer recipe head on over to southern living@ http://www.southernliving.com/ for recipes that will make your bbq come alive!
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