BBQ SIDES 3 Ways

For me, the quality of the sides can make or break a bbq. In this video, I'm showing you 3 of my (non-potato salad) favorites.

🔪MY GEAR:

--RECIPE--
BAKED BEANS
▪175g/6oz chopped bacon
▪150g (1medium) white onion, small diced
▪50g (2 small) jalapenos, small diced
▪15g (5-6 cloves) garlic, minced
▪325g or 1.5c ketchup
▪100g or 1/4c molasses
▪50g or 1/4c brown sugar
▪30g or 1 3/4Tbsp worcestershire
▪30g or 2Tbsp yellow mustard
▪30g or 2Tbsp hot sauce
▪20g 1Tbsp + 1/2tsp apple cider vinegar
▪7g or 1Tbsp chili powder
▪2g or 1tsp black pepper
▪2x 425g/15oz cans cannellini beans with liquid
▪4x 425g/15oz cans cannellini beans, rinsed
▪200-400g or ¾-1.5c water

Add bacon to a heavy bottomed pot over medium heat. Stir and render fat for 10-15min until golden. Add in diced onion, jalapeno, and garlic. Stir, scraping up any bacon fond. Cook for about 10 min or until veggies have softened. Add ketchup, molasses, br sugar, worch, mustard, hot sauce, vinegar, chili powder, and pepper. Stir to combine. Add beans and about 200g water. Stir. Add additional 200g water if needed. Gently stir and bring to a simmer. Load into a 350F/175C to bake for 90 minutes, gently stirring 2-3 times during baking. Beans are done when thickened, but still a little saucy. Add water or sauce to thin slightly if needed.

--
CREAMY SLAW
▪500g or 9c cabbage, thinly sliced
▪100g or 2 large carrots, julienned
▪100g or 1 small bulb Fennel, thinly shaved
▪100g or ½ small red onion, thinly sliced and rinsed
▪3-5 cloves garlic, minced/pressed
▪30g or 1 3/4Tbsp salt (for cure)
▪20g or 1 2/3Tbsp sugar (for cure)
▪150g or 3/4c mayo
▪30g or 2Tbsp grainy mustard
▪30g or 2Tbsp apple cider vinegar
▪30g or 2 1/3Tbsp sugar (for dressing)
▪2g or 1tsp black pepper

Combine veggies and garlic in a bowl and mix with the 30g salt and 20g sugar. Cover and allow mixture to sit and cure for 30min. Transfer to a salad spinner and spin to drain. Transfer back into a dry bowl. Add mayo, mustard, vinegar, 30g sugar, and black pepper into a high sided container (or blender) and blend with immersion blender. Drizzle most of dressing over the slaw mix and fold to toss. Add more dressing to taste if needed.

--
STREET CORN (Elotes inspired) SALAD
▪1000g or kernels from 8 ears sweet corn, cut from cob
▪Neutral oil (avocado, canola, grapeseed etc)
▪Salt
▪75g or 2/3c cotija cheese, grated
▪20g/1 jalapeno, small diced
▪35-40g or 1 bunch of scallions (middle green part only)
▪20g or 1 med bunch cilantro, chopped
▪1 lime zest and juice
▪2-3 cloves garlic, minced/pressed
▪100g or 1/2c mayo
▪50g or 1/4c sour cream
▪2g or 1tsp black pepper
▪2g or 1tsp chili powder

Preheat large cast iron over high. Add about 3Tbsp neutral oil followed by the corn kernels and a large pinch of salt. Cook for 90 seconds then toss. Cook for another 3-4 minutes, tossing every 90 seconds. When corn beings to pop, it should be caramelized and done.

Transfer corn to a bowl and allow to cool slightly before dressing. Add in jalapeno, scallions, cilantro, lime zest and juice, garlic, mayo, sour cream, pepper, chili powder, and cheese. Stir to combine. Taste for seasoning - adjust with salt or lime juice if needed. Garnish with additional cheese.

🎧MUSIC:

#bakedbeans #streetcornsalad #coleslaw

CHAPTERS
0:00 Intro
0:16 Baked beans
4:02 Creamy slaw
8:41 Street corn (elote inspired) salad
13:28 Let’s eat this thing

**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!

[internetshaquille]

fun fact: when you remove corn from the cob and dress it up elotes-style, we mexicans call it "esquites"
the added benefit being that a word with a "skeet" sound in the middle of it pairs perfectly with your corn-shucking and peener-dicing

[BINGBONGHOTDOG]

Gotta love the socks and sandals in the oven reflection

[istillsing]

made a half batch of the beans thinking i didn't want a whole pot of chili's worth of baked beans...i absolutely wish i had a whole pot of chili's worth of baked beans

[joshmoore]

These beans were a 10/10. Exactly as you said sweet, spicy, acidic and porky. I made them for our Father’s Day diner and my dad said they were the best baked beans he’s ever had.

[dimilton]

“Don’t say anything. Just don’t!” had me rolling!!!! I love Bri!!! Never change, man.

[bfkj]

Hey Bri…you really know how to clean a cob of corn. Great technique.

[kickartist]

My family goes off the grid for a week every year. I cook all of the food and this year the stars of the show are your carnitas al pastor and these baked beans. I make everything ahead of time and right now, my kitchen smells like heaven.

[janflewelling]

We made the street corn for our family Easter BBQ cookout and it was a HIT. We really wanted something different from the usual mayo based potato or pasta salads, something with some crunch to it. This really hit the mark with texture and wonderful flavor. The only deviation we did to the recipe was to roast the diced Jalapeno in with the corn - it just made sense to us, don't know if it really made a measurable difference in the outcome. But it's an unqualified success and now has a place in my favorite recipe binder to be repeated often. Thanks Brian 🌽🌽🌽

[jmacdouglasr]

Brian, your videos are now one of my immediate clicks. They're all so good, and you and the missus rock in the personality department. Thanks for the helpful, fun content. Keep it coming!!

[mille]

I've done the corn recipe three times now. The second time was at my father in laws' 80 year birthday and it was THE GREATEST HIT! I can't even remember how many people gave compliments for it 😄

[normpeterson]

Brian, quick suggestion for cutting corn off the cob: Use an angel food cake pan. The tube on the inside of the pan is high enough to suspend the cob above the kernels so you can easily cut them off AND SMALL ENOUGH in circumference that you don't risk knocking your knife against it with every slice! Ain't that great? Test it out and let me know what you think.

[timothyguerrant]

Love the use of Schnucks products, glad to see a local of St. Louis with a big cooking channel.

[TheSlavChef]

Baked beans is my favorite!! It is very close to our cuisine (on the Balkans, Bulgaria to be more specific). We have a ton of ways to prepare it and one of them is baked in a clay pot, looks very similar to that one you prepared.

[AaronLaye]

At last, a use for all the bean juice I've been saving. The long weekend is saved! Thanks Bri : )

[RolandDenzel]

That bowl in bowl trick for the corn is a winner.

[jlafunk]

If you can't get cotija cheese, I'd recommend grated Parmesan- it's salty and has that powdery texture and compliments the ingredients well.

[richardrhodes]

This video helped me do my southern grandma justice after we buried her. Thanks for the tips man. As always the food hit hard

[juliatorres]

I made the street corn salad for the 4th of July... it was a big hit with the family! So easy ands so much flavor, thanks for your terrific video tutorial 👍

[bysumph]

Just made the fresh corn Mex street salad, as you did it, out of this world!!, every item i follow to the letter is perfect, Thank you Brian!!

[madelenaherrera]

I appreciate how you put the recipe in the description section- helps when I am up and down the grocery isle!
Thank You!