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Whether you go with pulled pork, brisket or ribs, every fall barbecue is going to need some complementary side dishes.
Christopher Kostow from the acclaimed The Restaurant at Meadowood in St. Helena, California, offers all the fixins' - with a little extra flair.
How to Elevate Barbecue Side Dishes: Christopher Kostow
1. Those beans are smokin'
You can easily smoke beans (or almost any type of vegetable for that matter) on the grill by adding wet wood chips to the hot coals. Then, place the beans in grill-safe cookware on the grill, cover and cook slowly on a low heat.
2. Make grilled corn more appealing
3. Keep the cole slaw classic
4. Pickle perfection
There are lots of recipes out there for quick and long-term pickling, but if you’ve got the patience, commit the time. A good friend once told me, “If it’s not in a jar for at least a year, it’s not a pickle.” Let time do its thing. Harvest and pickle now, and enjoy them later.
5. A grittier cornbread
The grits add a chewier texture and creaminess without having to add extra fat, especially since the samp grits are handmade by delicately cracking the corn kernels and add a nice nuttiness to the recipe. The result is a moister, more dense cornbread that is better for sopping than its crumblier cousin.
Samp Grits Cornbread
For the grits:
For the cornbread:
For the cultured butter:
To prepare the grits:
To prepare the cornbread:
Add the dry ingredients in three stages over the course of about 2 minutes, making sure not to over mix the batter as it will become tough. Pour it into a large loaf pan that has been prepared with non-stick coating. Place in the oven for 25 minutes, at which point, turn the loaf pan a half turn in the oven and bake for an additional 20 -25 minutes, or until the top and sides are golden brown. Remove from the oven and let stand for 25 minutes before slicing.
To prepare the cultured butter:
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