Whether you’re heading to a packed family reunion or hanging with a smaller crowd, nothing brings people together like chowing down on some delicious dishes at a summer cookout. For those who like to cook, this is the perfect occasion to whip up a delicious variety of unique side dishes that pair perfectly with savory grilled meats and seafood. Thanks to these unique recipes from the award-winning Chef Omar Tate, BBQ Pitmaster Rodney Scott and gourmet seasoning brand, The Spice House, your side dishes are guaranteed to be a hit.
While potato salad and fruit salad are always cookout favorites, adding in some unexpected ingredients and tangy flavor combinations will take your go-to BBQ meals to new heights. For example, sprinkling a blended spice on fresh fruit, results in a salty-sweet blend of spices that makes for a refreshing and good-for-you snack. There are also modern twists on your go-to comfort foods and dips, like grilled vegetables and homemade ranch dressing, infused with rich, smoky flavors.
Below, we’ve rounded up a diverse selection of mouth-watering recipe ideas. From healthy salads and bite-size meat options, these side dishes will definitely end up on everyone’s to-go plates.
Salted & Spiced Watermelon
Created by: The Spice House
Salted & Spiced Watermelon
- 1 small to medium-sized watermelon
- 1 tablespoon lime juice
- 1 teaspoon chili powder (adjust to your spice preference)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon black pepper
- 1/2 teaspoon The Spice House Hawaiian Smoked Sea salt (or to taste)
- Fresh mint leaves for garnish (optional)
- Cut the watermelon: Remove the rind and seeds from the watermelon, and cut the flesh into bite-sized cubes or slices. Place the watermelon pieces in a large bowl.
- Prepare the spice mixture: In a small bowl, combine the lime juice, chili powder, ground cumin, ground coriander, black pepper, and salt. Mix well until the spices are evenly blended.
- Spice the watermelon: Drizzle the spice mixture over the watermelon pieces in the bowl. Gently toss the watermelon to ensure the spices coat the fruit evenly.
- Chill and marinate: Cover the bowl with plastic wrap or a lid and refrigerate the watermelon for at least 30 minutes to allow the flavors to meld and the spices to infuse the fruit.
- Once chilled and marinated, remove the watermelon from the refrigerator. Optionally, garnish with fresh mint leaves for added freshness and presentation. Serve and enjoy!
Snow Crab and Tomato Salad with Charred Corn Bread
Created by: Chef Omar Tate
Snow Crab and Tomato Salad with Charred Corn Bread
Fine Herbs
- 1 bunch of tarragon or ⅛ oz
- 1 bunch of parsley or ⅛ oz
- 1 bunch of chives or ⅛ oz
Crab and Tomato Mix
- 2 lbs of snow crab
- 6 large heirloom tomatoes of different colors
Candied Lemon
- 10 lemons
- 1 pint of raw cane sugar crystals
- 1 pint of filtered water
Raspberry Vinaigrette
- Raspberry vinegar
- Shallot
- Dijon mustard
- Extra virgin olive oil
Fine Herbs
- Chop all herbs individually with a very sharp knife as finely as possible.
- Combine them together into a herb mixture.
- Crab and Tomato Mix
- Steam the crab until it is just hot.
- Carefully remove the crab meat from its shell.
- Use the back of a spoon to smack the shell at the marked point. The claw should expose the meat and loosen the shell to be easily removed from the claw.
- Mix fine herbs into olive oil and lightly dress the crab in the fine herb dressing.
Candied Lemon
- Place the lemons in the freezer, allowing them to almost freeze entirely.
- Make a syrup of the water sugar by dissolving the sugar into the boiling water.
- Slice the lemons by 1/16 of an inch on a deli slicer.
- Heat the syrup to a poaching temperature of about 165 to 175 degrees.
- Place the lemons in the poaching liquid, and cook until they are candied and translucent.
- Remove the lemons immediately, and place them on a tray lined with parchment and coated substantially with extra virgin olive oil.
- Allow the lemons to cool thoroughly.
Raspberry Vinaigrette
- Add into a blender the shallot, dijon and vinegar.
- Blend on medium-high speed for about 30 seconds.
- Slowly begin to add the oil in a steady stream.
- Pour until completely smooth and emulsified.
- Season in the end with salt and pepper to taste.
Assemble the Salad
- Combine all components and dress with raspberry vinaigrette.
- Season the salad with salt and pepper to taste.
Korean Burnt Ends w/ Black Garlic Sesame Gochugaru Rub
Created by: BBQ Pitmaster Rodney Scott
Korean Burnt Ends w/ Black Garlic Sesame Gochugaru Rub
- 1.5lb Boneless Pork Butt or Pork Belly
- 3Tbsp Gochugaru Rub
- 1Tbsp Salt, Kosher
BBQ Glaze
- 1 cup “Other” Sauce
- 1Tbsp Gochugara spice
- Cut the pork into 1.5” cubes.
- Season with the Gochugaru rub and salt. Cover and place in the refrigerator for 2hr minimum.
- Remove the seasoned pork from the refrigerator and place in 250F smoker for 1-1.5hr.
- Remove from the smoker (pork should be fork tender, not falling apart) and add to the BBQ Glaze.
- Mix the “Other” sauce and spice together in a small mixing bowl.
- Add the burnt ends and mix to coat the pork well.
- Garnish with some chopped scallions and cilantro.
