Smoked Mac and Cheese with Crunchy Topping
Traditional mac and cheese is good, but smoked mac and cheese is unforgettable. Start by cooking one pound of elbow macaroni until al dente, as it will continue cooking in the smoker. giibbqirvine In a saucepan, melt 4 tablespoons of butter, then whisk in 4 tablespoons of flour to make a roux. Slowly add 3 cups of whole milk and 1 cup of heavy cream, stirring constantly until thickened. Remove from heat and mix in 2 cups of sharp cheddar, 1 cup of smoked gouda, and 1 cup of gruyere cheese. Stir until smooth. Season with salt, white pepper, and a pinch of nutmeg. Combine the cheese sauce with the cooked pasta, then pour into a cast-iron skillet. Top with a mixture of crushed butter crackers, more cheddar, and chopped cooked bacon. Place the skillet on your smoker alongside your ribs or brisket at 250°F for 45 minutes. The result is creamy, cheesy pasta with a subtle smoky flavor and a crunchy, golden crust.
Grilled Watermelon and Feta Salad with Jalapeno Mint
This refreshing side cuts through the richness of BBQ meats beautifully. Slice a seedless watermelon into 1-inch thick rounds. Brush both sides with olive oil and a sprinkle of salt. Grill over direct high heat for 1 to 2 minutes per side until you see nice grill marks and light charring. Remove and let cool slightly. Cut the grilled watermelon into cubes, discarding the rind. In a large bowl, combine the watermelon cubes with 1 cup of crumbled feta cheese, 1/4 cup of thinly sliced red onion, and 1 finely minced jalapeno (seeds removed for less heat). For the dressing, whisk together 1/4 cup of fresh lime juice, 2 tablespoons of honey, 1/4 cup of chopped fresh mint, and 1/4 cup of extra-virgin olive oil. Pour the dressing over the salad and toss gently. The smoky, sweet watermelon, salty feta, spicy jalapeno, and cool mint create an explosion of complementary flavors. Serve chilled or at room temperature.
Fire-Roasted Corn Elote with Chili Lime Crema
Elote, or Mexican street corn, is a perfect BBQ side because it is interactive, messy, and incredibly flavorful. Start with 6 ears of fresh corn, husks removed. Brush each ear with melted butter and season with salt. Grill over medium-high heat, turning every 2 minutes, until charred in spots, about 10 minutes total. While the corn grills, make the crema: mix 1/2 cup of Mexican crema or sour cream, 1/2 cup of mayonnaise, 1 minced clove of garlic, the juice of 2 limes, and 1 teaspoon of chili powder. In a separate bowl, crumble 1 cup of cotija cheese and chop 1/4 cup of fresh cilantro. Once the corn is done, brush the crema mixture generously over each ear. Sprinkle with cotija cheese, cilantro, and an extra dusting of chili powder and smoked paprika. Serve with lime wedges on the side. The combination of smoky char, creamy tangy sauce, salty cheese, and bright lime is irresistible alongside any BBQ meat.
Charred Cabbage Wedges with Bacon Vinaigrette
Cabbage is rarely celebrated, but charred cabbage wedges are a revelation on the BBQ. Cut a large head of green cabbage into 8 wedges, keeping the core intact to hold the layers together. Brush both sides with olive oil and season with salt, black pepper, and garlic powder. Grill over direct medium heat for 4 to 5 minutes per side until deeply charred and slightly softened. While the cabbage grills, cook 6 slices of bacon until crispy. Crumble the bacon and reserve 2 tablespoons of the drippings. In a small bowl, whisk the bacon drippings with 3 tablespoons of apple cider vinegar, 1 tablespoon of Dijon mustard, and 1 tablespoon of maple syrup. Drizzle the warm vinaigrette over the charred cabbage wedges. Top with crumbled bacon, chopped chives, and a sprinkle of red pepper flakes. The smoky, sweet, tangy, and salty flavors transform humble cabbage into a crave-worthy side that provides a pleasant crunch against tender ribs.
Sweet and Spicy Baked Beans with Burnt Ends
No BBQ is complete without baked beans, but homemade beans destroy the canned version. Start with 2 cups of dried navy beans, soaked overnight and drained. In a Dutch oven, cook 1/2 pound of chopped bacon until crispy. Remove bacon, leaving 2 tablespoons of fat. Saute 1 diced onion and 2 minced garlic cloves in the fat. Return bacon to the pot, add the soaked beans, 4 cups of chicken stock, 1/2 cup of molasses, 1/2 cup of brown sugar, 1/4 cup of yellow mustard, 1/4 cup of ketchup, 2 tablespoons of apple cider vinegar, and 2 chopped chipotle peppers in adobo sauce. Bring to a simmer, then cover and transfer to your smoker at 275°F for 3 to 4 hours until beans are tender. In the last hour, stir in 1 cup of chopped burnt ends from your brisket or pork trimmings. The burnt ends add smoky, caramelized meatiness. The result is complex, spicy, sweet, and absolutely addictive.
