The Sides Are As Important As The Meat

Some people concentrate too much on the meat at the barbecue, and that's something that we need to rectify. A good barbecue can go from good to great with the right sides, and there are a number of different sides that can add some greatness to your get-together. We are referring, of course, to cole slaw, potato or macaroni salad, and potatoes.

[First, word on vegetables: You should always strive to some vegetables with your meat. Corn on the cob is the obvious choice, as it can be cooked alongside the meat. A good garden salad should also be debated; it's simple to make, easy to dress, and always disappears. You can have vegetables of just about any sort as long as you have some sort of vegetables with your meal.]

It doesn't get much simpler than cole slaw: Some red cabbage mixed in with lots of green cabbage, some shredded carrots, and some vinegar, sugar, and mayonnaise. Throw it together and you get a great staple, and it provides a temperature contrast to the meat. Better yet, if the meat is hot for reasons that have nothing to do with temperature, such as those nifty ghost peppers that the cook has been hiding, it can help cool things down. Better yet, if you make it fine enough it can also act as a condiment to burgers and hot dogs. Simple, but adaptable: Cole slaw is great, just forget the pineapple.

Potato and macaroni salad are virtually the same item, and have the same variations: Usually made with some mustard, a lot of mayonnaise, celery seed, relish, paprika, pepper, and eggs, minus a few things, plus a few things, it is the staple of many outside meals. It's simple to make, easy to chill, and makes even the worst meat extremely bearable as it provides a nice complement to the meal as well as a way to temper any spiciness or experimentation by the cook. It's a nice little addition to any meal and ensures that everyone is full.

The potato may seem simple, but there are a lot of different ways to prep them. The default for most barbecues is to put the spud in aluminum foil and cook it in the coals. Another option is to slice it into thick medallions, throw in some sliced onions and butter, and put all of that in its own little foil skin; you can also cook that in the coals as well or off the the side of the grill. You can also bake or fry it ahead of time for something that's a little crunchy. All of these options work.

For those looking for something fun, all of these have enough variants that they can be adapted to your personal tastes, and definitely fit well with a traditional barbecue. Keep in them in mind, and your guests will definitely love you for it.