Mustard Aioli Potato Fritatta

BBQ Ribs Accompaniments


Crack 'n' Cheese. No self-respecting barbecue joint can call itself "authentic" without Mac 'n' Cheese because it is the perfect wingman for barbecue, especially for barbecue with tomato-based sauces.

Macaroni and Cheese

Roasted Garlic Garlic Bread. Raw garlic is harsh and sulfury, strong enough to ward off vampires. But it gets mellow, nutty, and sweet when cooked. But not too mellow. It still retains its unique character. One of the best ways to mellow garlic is to roast garlic. It makes a great spread on bread, toast, or crackers. I also use it in mashed potatoes, salad dressings, soups, and sauces. It's easy.

Ultimate Corn on the Cob. This corn is so good, it should be illegal. If you ask me, the best way to cook corn is on the grill, and I have a few tricks that you can use to make the Ultimate Corn on the Cob.

Bron's Great Cheesy Grits. In the south, where corn is king, grits are it. A grainy corn porridge they are served with breakfast, lunch, and supper. And they make an excellent accompaniment for ribs. Especially cheese grits.

Charoses: Delicious Jewish Applesauce. Charoses (a.k.a. charoset, haroset, haroseth) is a traditional Jewish dish served during the spring feast of Passover. It is one of the world's great applesauces, a fine accompaniment to the traditional Passover lamb or brisket, and, Heaven forgive me, it's a great accompaniment to pork chops. By the way, has anybody else noticed how many great barbecue chefs are Jews?

Sexy Smoked Tomato Soup. Everyone loves tomato soup. But homemade tomato soup from fresh ripe tomatoes is sooooo much better than the canned. And when you smoke the tomatoes you enter a whole new dimension.

Modern Gazpacho. Gazpacho is a refreshing cold soup from raw vegetables, sometimes called liquid salad, the traditional field worker's specialty of Aldalusia, the Southern region of Spain that encompasses Sevilla, Gibraltar, and Jerez, the famous sherry wine district.



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