metalheadgene
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Loc: Meridian, Idaho
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So I have a Briskett rubbed and resting in the fridge and it's going in the smoker to tomorrow. The last one I smoked came out very good and exceeded all my expectations.
Question: What kind of sauces (if any) do you like to serve on the side with your Briskett, or how do you prefer to serve and what are yuor favorite side dishes to be served with Briskett.
Thanks in advance!
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Metalheadgene
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AuntyM
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Jalapeno jelly or Horseradish/sour cream sauce.
I like a little "zip" in a sauce.
Garlic roasted potatoes (only Idaho spuds please!) and corn on the cob with a nice marinated greek salad.
And fresh wild blackberry cobbler.
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metalheadgene
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Loc: Meridian, Idaho
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Jalepeno jelly sounds good....it just so happens I need to find ways of using some up from the garden 
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Metalheadgene
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Mojo
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Loc: Bootsville, Idaho
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I enjoy a Carolina style BBQ sauce, with a little zip (I spice it up a little). I also have to have Cole Slaw with it.
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luv2fish
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Beer. Duh!
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Tony1831
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While the smoker is going, cut a couple jalapenos in half lengthwise and smoke them for 30-45 minutes. Then chop them up and put into a pot of baked beans.
- home made mac n cheese
- corn muffins
- cole slaw
- collard greens n ham
Get a couple pounds of new potatoes, split them in half, add a rough-chopped onion, and a clove or two of garlic; put it all into a disposable 8x8x3 tinfoil pan, salt and pepper to taste, then add beer until all the ingredients are swimming. Put that on the smoker/grill, and cook just until the beer is gone.
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Mojo
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My brother turned me on to this recipe for coleslaw. He got it from a restaurant in the Bay Area called Bakesale Betty's. It is killer. The key is to slice the onions and jalepenos as thin as you can. It is awesome!
The vinaigrette
1 tablespoon Dijon mustard (Edmond Fallot Dijon mustard is what Betty uses)
3 tablespoons red wine vinegar
1 teaspoon kosher salt
1/2 cup extra virgin olive oil (Bariani extra virgin olive oil is what Betty uses)
Combine mustard, vinegar and salt in a bowl. Slowly whisk in olive oil until well blended.
The coleslaw
1 small red onion, very thinly sliced
1 cup red wine vinegar
2 jalapenos, seeded, cut in half and sliced crosswise (I've used a green bell pepper instead and it's still wonderful)
1/4 cup parsley, chopped
1/2 green cabbage, core and outer leaves removed, and very thinly sliced
kosher salt
For the coleslaw: Macerate onions in the cup of red wine vinegar, and let sit at least 20 minutes. Remove onions and discard vinegar. Toss onions with jalapeno, parsley, cabbage and salt. Toss with vinaigrette until evenly coated.
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Coho
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Quote:
luv2fish said:
Beer. Duh!
Tiddy's and Beer
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