Complement your main BBQ entree with these summer side recipes created by Chef Rich Mead and Chef Allen of Farmhouse at Roger’s Gardens.

BBQ Baked Beans

INGREDIENTS:

  • ¼ pound bacon, diced
  • 1 medium onion, diced
  • 4 medium garlic cloves, minced
  • 1 lb. dried cannellini beans, washed & picked over to remove debris or dark-colored beans
  • >1 cup strong black coffee
  • ¼ cup dark brown sugar
  • 1 tablespoon molasses
  • 1 ½ tablespoons prepared brown mustard
  • ½ cup plus 1 tablespoon barbecue sauce
  • ½ tsp. hot pepper sauce, such as Tabasco
  • 8 cups of water
  • Salt
  • Ground black pepper

PROCEDURE:

  1. In a large Dutch oven, sauté bacon until fat is rendered out, add onions and garlic and cook until fragrant
  2. Add the rest of the ingredients – except for one tablespoon of BBQ sauce
  3. Bake for 4 hours at 300 degrees with the lid on. Remove the lid and bake for another 1 – 1.5 hours. Add the 1 tbs. of BBQ sauce and salt and pepper at the end of the cooking process to your desired taste.

Grilled Potato Salad

INGREDIENTS:

  • 3 lbs. baby red potatoes
  • ½ cup celery, thinly sliced
  • ½ cup red onion, thinly sliced
  • ½ lb. good quality bacon
  • 1 cup crumbled blue cheese
  • ½ cup mayonnaise
  • ½ cup Dijon mustard
  • 2 tbs. sugar
  • 1/3 cup fresh parsley, chopped
  • Salt and pepper to taste
  • PROCEDURE:

    1. Cook the bacon in a skillet until crispy and separate from rendered fat and set aside
    2. In boiling, salted water, par cook the potatoes until soft but still a bit firm
    3. Add the olive oil, salt and pepper to the reserved bacon fat and use this mixture to toss the potatoes in
    4. Grill the potatoes on a hot grill until they get nice marks and the potatoes are soft
    5. In a large bowl – whisk together mustard, mayo, vinegar, sugar, salt and pepper
    6. Once potatoes are cool, add all ingredients together and toss lightly
    7. Chill before serving.

    Corn Succotash

    INGREDIENTS:

    • 12 ears of summer corn (white or yellow), shucked and cleaned
    • 1 ½ cup cherry tomatoes, sliced in half
    • 1 ½ cup red tomato, small dice
    • 1 ½ cup red bell pepper, small dice
    • 1 cup of blanched green beans, cut in 1 inch pieces
    • 1 cup of zucchini, small dice
    • ¾ to 1 cup of honey lime vinaigrette
    • Salt and pepper

    PROCEDURE:

    1. Grill ears of corn on an open flame grill until well charred and cooked
    2. Cut kernels off the cob to get roughly 6 cups of charred corn kernels
    3. Combine the rest of the ingredients in a large bowl, toss well
    4. Season with salt and pepper to taste

    Honey Lime Vinaigrette

    INGREDIENTS:

    • ¼ cup fresh lime juice
    • 2 tablespoons honey
    • 1 teaspoon Dijon mustard
    • ½ teaspoon garlic powder
    • ¼ teaspoon cumin
    • ½ teaspoon kosher salt
    • ½ teaspoon ground black pepper
    • ½ cup olive oil
    • Zest of 1 orange and 1 lemon

    PROCEDURE:

    1. In a blender, add everything except the oil and mix until combined
    2. With the blender running, add the oil in a thin stream through the hole in the lid
    3. Blend until well-mixed.