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Patio Pitmaster Sides

We promise these sides have been enjoyed and perfected by the Patio Pitmasters. We have yet to have a complaint on any of these proven sides, but we have had a few proposals! Enjoy all of these free BBQ side dishes.

Mamma's Secret Mac Salad

Everyone has their favorite Macaroni Salad recipe.  After trying tons and tons of Mac Salad, we have ours (only after we we were sworn to secrecy so shhhhhh). We are pretty sure if you make it, it will be your favorite too.

1 pkg. medium macaroni shell noodles (cooked to package directions)
1 1/2 cups mayonnaise
3/4 cup sour cream
1 1/2 TBSP cider vinegar
3 TBSP  dijon mustard
1 TBSP  sugar
3/4 TSP onion powder
3/4 TSP garlic salt
1 TSP ground black pepper
1 bell pepper, finely chopped
1 red onion, finely chopped
1 1/2 cups shredded cheddar cheese
Mix wet ingredients and spices together and add to the cooked and cold water strained  macaroni. Mix well.  Add bell pepper, red onion, and cheese and mix again.  

Make the night before you BBQ to allow the flavors to blend together in the refrigerator.

Super Sticky Icky Corn Bread

From scratch is always better than from a box.  

2 Cups All Purpose Flour
2 Cups Cornmeal
2 Cups Sugar
2 TBSP  Baking Powder
2 TSP Baking Soda
3 1/2  teaspoons Kosher Salt
2 Cups Buttermilk
6 Eggs
3/4 Cup Canola Oil

DO NOT BEAT. Fold only.  Oil ½ sheet pan.  
Bake @ 400 degrees for about 20-25 mins.  
Use a clean toothpick to test. Insert the toothpick intothe center of the pan. If there is no residue on the toohpick, you are done! Wait for it to cool down. Slice in squares and serve with a dollop of butter.

Famous D's Jalapeno Mac N' Cheese

Worth the time it takes to prepare. Amazing flavor twist on the best comfort food known to man.  Goes great with any main dish - or with no main dish at all!

2 TBSP butter, plus 1/4 cup (1/2 stick), divided
3 TBSP  flour
2 cups milk
3/4 cup half-and-half
1 TBSP  Dijon mustard
2 TSP barbecue sauce
1 TSP salt
1/4 TSP coarsely ground pepper
4 ounces aged white cheddar cheese, shredded
1/4 cup freshly grated Parmesan cheese
1 1/2 cups sweet corn niblets
2 jalapenos, finely chopped
1 TBSP  chopped fresh parsley
1 pound jumbo elbow macaroni, cooked and drained
8 ounces sharp cheddar cheese, cubed
8 ounces Colby cheese, cubed
1/2 cup Ritz-style cracker crumbs
1/2 cup panko (Japanese-style) bread crumbs
1/4 cup unseasoned bread crumbs

1. Heat the oven to 350 degrees.

2. Melt 2 tablespoons of butter in large pan. Whisk the flour into the butter until thoroughly combined to form a roux. Slowly whisk in the milk, then the half-and-half. Whisk in the mustard, barbecue sauce, salt and pepper.

3. Bring the sauce to a simmer and cook, whisking constantly, 8 to 10 minutes to develop the flavors. Whisk in the white cheddar and Parmesan cheeses. Stir in the corn, jalapenos and parsley, then remove from heat.

4. Stir in the macaroni (cooked and drained!), then the cubed sharp cheddar and Colby cheeses. Spoon the macaroni and cheese into a buttered 13-by-9-inch baking dish.

5. Melt the remaining one-quarter cup of butter in a small sauce pan. In a medium bowl, combine the cracker, panko and unseasoned bread crumbs with the melted butter. Sprinkle the crumb mixture over the macaroni and cheese.

6. Bake the mac ’n’ cheese until bubbly and browned on top, about 40 minutes.

Aunt Sandy's EasySlaw

This recipe is super quick and easy! We have used it anywhere from camping to competitons. It is always a favorite. The key is to let it marainate in the mayo so the cabbage breaks down and gets a little soft...

1 Bag of shredded cabbage (with or without carrots)
1 Cup Mayonnaise 
3 TBSP white wine vinegar
1/4 cup Sugar
Salt and Pepper to taste
 
Mix the mayo, vinegar, sugar, salt and pepper together. Pour over the cabbage while still in the bag. Shake it to well and let sit for 20 minutes before serving. 

Enjoy!

Becky's Fire-In-The-Hole-Not-Jello

This started as a family tradition at Christmas, but has since become the favorite side dish year-round!  Made with Cinnamon Red Hots candy, you can't go wrong with this. It's a fave of kids and adults alike!

3 packages (3 oz. size) red jello (we like to use strawberry)
3 cups water
3 cups apple sauce
1/2 cup red hots (available in most grocery stores, usually in the baking aisle with sprinkles, etc.)

Note: DO NOT FOLLOW JELLO PACKAGE DIRECTIONS!

• Put water and red hots in a pot and bring to a boil.  Stir frequently to help red hots completely dissolve.
  
• Once water is boiling and all red hots are dissolved, remove from heat.
  
• Add jello packages and stir until blended.
  
• Add apple sauce and stir until blended.
  
• Add to jello form (or glass dish) and refrigerate for at least four hours (overnight if possible)
  

This stuff is GOOD. Make it once and you will be hooked.  Patiopitmaster Promise.

Atomic Bull Turds (ABTs)

These are most requested appetizers for any BBQ we have ever attended. Caution: if you introduce a group to these, count on making them every time you get together.

15 to 20 Whole Jalapenos Peppers
1 Package of Cream Cheese
1 package of Sliced Salami
2 packages of thinly sliced bacon
Food handling gloves!
Patio Pitmaster Rub


Wear gloves while handling the Jalapenos. If you don't, don't say we did not warn you. With a small knife, make a slice running lengthwise in the Jalapeno pepper (it will resemble an open hot dog bun). Using a small spoon scrape the ribs and the seeds out of the Jalapeno.  After scraping, wash out under cold running water to ensure all the seeds have been removed. Repeat this process for all of the Jalapeno peppers.Take a slice of salami and scrape a spoon'full worth of cream cheese onto the salami. Sprinkle with a dash of Patio Pitmastsers Rub then fold the the salami in half and place inside the Jalapeno cavity.  Close the Jalapeno and wrap with one half of a thin slice of bacon (the bacon should stick to itself and stay wrapped around the Jalapeno.  Repeat this for every Jalapeno.

Place on your smoker (calculate time to have as appetizer or with your meal) and cook for 45 to 75 minutes.  The bacon should be fully cooked and crispy.  The smoking process with mellow out the Jalapeno, but they still pack a punch. These are one of the best things to munch on while waiting to eat your main dish.