The Three “S’s” (Pt.3): Sides

This post has been crazy hard to write. I’ve had it in the queue for awhile, and I don’t really have that great of an excuse. If you recall, I started my Three S’s series on making the cook your own, starting with Seasonings and Sauces. “Sides” is so very broad and encompassing – and really one I haven’t experimented too much with. I’m just going to throw a couple of good sides I’ve made in the past, why I think it works, and where I want to go next.

As this site grows, I’ll dedicate future sides to individual posts, just so I can maintain the recipe for later. Until then, here’s a quick Table of Contents if you want to skip around, otherwise, read on! *The Cowboy Caviar recipe was requested, so follow along below and check that one out.

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Jiminick Biscuits | The Quick Pickle | Queso | Hasselback Potatoes | Cowboy Caviar | Closer

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Cowboy Caviar Recipe

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The Jiminick Biscuit

Not going to say too much about this one, because I’ve done a pretty solid write up over here: Jiminick Biscuit. For my Alabama friends, I went down there for work and was introduced to Jim ‘n Nick’s BBQ where the free appetizer biscuit steals the show. Hey, their BBQ is good too – but them biscuits. I’m going to mix this recipe coming up soon (Spoiler alert: Pão de Queijo)

These are a light, sweet and cheesy muffin. I can’t imagine making them in a regular-sized muffin tin because the pop-able aspect is great. Because they’re small, you can put 2-3 on your plate next to your pork ribs or pulled pork and it accompanies perfectly – especially the added sweetness. But, if you know me at all – I like a little spice to it also.

I put a slice of fresh jalapeno on top of some and it was a nice touch. Wasn’t necessary, but worth the try. To each their own, I don’t know if I’ll do this again, but they were still good.

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The Quick Pickle

Ah, the quick pickle. I loved making these. Especially because you do so much with them. You can use white vinegar, apple cider vinegar, large spears, hamburger slices – just so much versatility.

The left one is a horseradish pickle. My buddy Wolf and I fell in love with these spicy pickles, but most of the commercial varieties are sweet pickles (I hate sweet pickles). The other two are simple dill/peppercorn, but they really were outstanding in flavor. I bought some fresh pickling cukes at the farmers market and these made for the best spears – by far.

It really is as simple as vinegar, salt, sugar and flavor. Boil the brine, and jar the cukes. I look forward to sharing a post with you on these, because I can’t wait to make some more. Adding a spear to a barbecue platter is natural for me. A local BBQ shop – pre-COVID – had a pickled veggie jar at the table when you sat down. Vinegar is a common BBQ ingredient so it’s a natural side.

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Smoked Queso

I don’t need to say to much about this one – because I said it all over here: Queso. Go check out that post and show it some love!

I wouldn’t say this is a necessary side in the BBQ world – but it was definitely a good “something different”. When you got friends coming over to watch the UFC fight, or you just want to make an embarrassing amount of processed cheese product for yourself – it’s a great flavor. The only thing that was a bit much for me was the store-bought sausage seasoning. I don’t know if I mentioned that in the post (yes, I know – I can go back and read it) – but I’d much prefer a less-strong ‘breakfast sausage’ flavor. Again – full write up over here: The Smoked Queso Dip!

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Hasselback Potatoes

You all know MrsForensicBBQ doesn’t eat meat – nor 99% of the things I make, so once and awhile we combine our worlds and make a great dish. This was one of them.

Slightly crispy and soft at the same time, herb blend on top – these are worth the effort of making those tiny slices. My potato game has to get better, because this is a backyard BBQ staple. Referencing my Alabama BBQ love once again, Saw’s BBQ in Homewood introduced me to their Baker and you’ll definitely see that re-created on here. Adding a little carb-y, starchy love to your plate is a good thing – no matter what your diet books say.

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Cowboy Caviar

You’ll see me making this one soon – probably into July/August. This bean, corn, tomato, cilantro, onion “salad” is so refreshing in the spring/summer. It’s light and full of flavor. It can be overpowering in large batches, so if you put a couple spoonfuls next to your smoked sausage or brisket and it’s a very pleasant palate cleanser before you go to your next meat.

Needless to say, the color this adds to your plate is worth the time/effort alone. The flavor is a bonus. We’ll even call it healthy because it’s my site and I said so! I can’t recall if MrsForensicBBQ ate this when I made it, but there’s no reason she wouldn’t – unless I pissed her off (probable.).

Closing it out

I know this post was all over the map. I need to work on a couple things going forward – Side Dishes, Brisket, and Dessert. I think Brisket will always make my list, because I think it’s something that can always be worked on. My lone attempt at a dessert was a disaster (I don’t like much sweets anyway, so when I do it – I want it right). But side dishes is such an overlooked part, I’m almost embarrassed by it. Not to mention, MrsForensicBBQ can benefit from it and I still don’t do it.

Hey, we have a long time together (I hope). Watch me learn, watch me grow – and hopefully you’ll see some more in the near future! I do have a baked bean post coming up (forewarning: Kinda overcooked ’em, but the taste was still great. Can’t wait to do it again)

The BBQ Sticker Swap community has been outstanding. As of me writing this, I’ve received some from all over the US, Germany, Italy, Australia, Canada – Worldwide! I know I got more coming, but check out my Instagram page @forensicbbq and see the appropriate love given. (and @mrsforensicbbq ‘s Instagram too!)

Thanks everyone!

Check Pt.1 – Seasonings and Pt.2 – Sauce for this

Cowboy Caviar Recipe