Chef Jimmy you may have been born in yankee land but 10 thumbs up for the greens recipe. Not sure about the sugar but may give that a try. I would guess it is there to offset the bitterness of the greens for the uninitiated. AND! you remembered the vinegar! There is a southern country boy hiding in there somewhere. Hello jmott7. There are some great options above. Maybe if you could be more specific in what you are looking for we can help further. As I read your post I see you are not keen on sweet. Neither am I. I usually use no rubs and just go with salt and pepper. Below are some suggestions and a little twist on the usual sides. Hope it helps. Good luck. Keep Smokin!
Danny
TEXAS STYLE PINTO BEANS
INGREDIENTS:
1 lb. - DRIED PINTO BEANS
6 or 8 - SLICES SMOKED STREAKY BACON (OR SAME AMOUNT OF SALT PORK)
1/2 med. - ONION – CHOPPED
1 lg. CLOVES - GARLIC – MINCED
1 tsp. – SALT
1/2 tsp. - BLACK PEPPER
1/2 tsp. - GROUND CUMIN
1 tbs. - PICANTE SAUCE (OR 1/2 JALAPENO - CHOPPED) – OPTIONAL
1/2 tbs. - MILD CHILI POWDER
1/2 tsp. CELERY SALT
1/2 tsp. DRIED OREGANO
METHOD:
WASH BEANS WELL. PLACE BEANS IN LARGE POT AND COVER WITH 2 INCHES TAP WATER. SOAK FOR 6 TO 8 HOURS. DRAIN AND RINSE BEANS. IN LARGE POT FRY BACON (OR SALT PORK) UNTIL ALMOST COOKED. ADD ONION AND GARLIC AND STIR FRY TILL ONION IS CLEAR. ADD BEANS AND REMAINING INGREDIENTS. COVER WITH 1 INCH OF WATER (DISTILLED WATER COOKS BEANS FASTER). STIR WELL. BRING TO RAPID BOIL. REDUCE HEAT, STIR WELL, COVER AND SIMMER STIR EVERY 10 TO 15 MINUTES UNTIL BEANS ARE TENDER. YOU CAN REMOVE THE LID AND BRING TO A RAPID BOIL FOR THE LAST 10-15 MINS. OF COOKING TIME TO THICKEN THE BEANS SLIGHTLY. CHECK FOR SEASONINGS. SALT PORK GIVES A DIFFERENT TASTE TO BACON. I LIKE EITHER.
POTATO SALAD
INGREDIENTS:
8 lg. - RED POTATO
3/4 med. - ONION CHOPPED (RED ONION ADDS COLOR)
1 tbs. - PREPARED MUSTARD
1 rib - CELERY – CHOPPED
2 tsp. SALT
1 tbs. LOUISANA HOT SAUCE
3 tbs. - DILL PICKLE RELISH (OR SWEET PICKLE RELISH)
5-6 tbs - MIRACLE WHIP OR MAYONAISE
DIRECTIONS:
I NOW PREFER MAYO. I STILL ONLY USE DILL RELISH. I ALSO NOW CHOP ONION AND CELERY IN BIGGER CHUNKS, SO MAYBE ADD A LITTLE MORE. I LIKE THE BIGGER CRUNCHY PIECES. PLACE POTATO IN LARGE POT AND COVER WITH WATER. COVER AND BRING TO RAPID BOIL. REDUCE HEAT AND SIMMER. TIME HERE IS HARD TO JUDGE. BIGGER POTATO TAKE LONGER. KEEP POKING WITH BUTTER KNIFE AND COOK UNTIL JUST COOKED (MAYBE EVEN A LITTLE UNDER COOKED). DRAIN AND COOL IN COLD WATER, BUT KEEP AS HOT AS YOU CAN HOLD TO PEEL (WARM POTATOES SUCK UP DRESSING BETTER). PEEL AND CUT INTO CUBES/CHUNKS. PLACE CHUNKS INTO BOWL WITH ONION, CELERY AND RELISH. IN A SEPERATE BOWL COMBINE REMAINING INGREDIENTS AND MIX REALLY WELL. TASTE DRESSING. SHOULD BE TOO HOT, TOO SALTY, TOO MUSTARDY. IT HAS TO SEASON ALL THOSE POTATOES. ADD MORE OF?? AS YOU THINK YOU NEED. NOT EXACT SCIENCE. HOW BIG WERE THE POTATOES?? ADD DRESSING TO POTATOES AND MIX WELL WITHOUT CRUSHING POTATOES. NOT MASHED POTATO SALAD!! REFRIDGERATE UNTIL COLD. ADD MORE MIRACLE WHIP/MAYO AS NEEDED TO SERVE. SHOULD NOT BE DRY.
COLESLAW
INGREDIENTS:
1/2 HEAD GREEN CABBAGE
1/8 SMALL WHITE ONION
MIRACLE WHIP/MAYONAISE
SALT
GROUND BLACK PEPPER
DIRECTIONS:
REMOVE THE CORE FROM THE CABBAGE AND DISCARD THE CORE. SHRED THE CABBAGE IN A FOOD PROCESSOR OR THINLY SLICE. PUT CABBAGE INTO MIXING BOWL. CRUSH THE CABBAGE WITH YOUR HAND TO RELEASE SOME MOISTURE. FINELY CHOP ONION WITH MINI CHOPPER AND POUR INTO MIXING BOWL, OR GRATE THE ONION INTO THE BOWL. USE KITCHEN TABLESPOON AND ADD 3 SPOONS OF MIRACLE WHIP/MAYONAISE. MIX WELL. SALT AND PEPPER TO TASTE. ADD MORE MIRACLE WHIP/MAYONAISE IF TOO DRY. CAN MIX RED AND GREEN CABBAGE TO ADD A LITLE COLOR.
CABBAGE
INGREDIENTS:
1 HEAD - GREEN CABBAGE
ONION POWDER
GARLIC POWDER
SALT
BUTTER
DIRECTIONS:
REMOVE THE CORE FROM THE CABBAGE WITH A SHARP KNIFE. FILL THE HOLE WITH BUTTER. SPRINKLE THE WHOLE CABBAGE WITH REMAINING INGREDIENTS. WRAP TIGHTLY IN FOIL. DON'T WANT THE BUTTER TO LEAK OUT. PLACE ON GRILL. TURN CABBAGE WHEN YOU TURN MEAT. COOK UNTIL TENDER WHEN SQUEEZED. TAKES A COUPLE OF HOURS DEPENDING ON HEAT OF BBQ. LIKE COOKING BRISKET, TOO HOT AND OUTSIDE WILL BURN AND INSIDE WILL BE RAW. PUT IT ON EARLY AND YOU CAN TAKE IT OFF WHEN DONE, LEAVE IT WRAPPED AND EVEN REHEAT IN MICROWAVE IF NEEDED.
GREEN BEANS AND RED POTATOES
INGREDIENTS:
2 lbs. - FRESH GREEN BEANS
1/2 med. - ONION CHOPPED
1 to 2 CLOVE - GARLIC – MINCED
2 tsp. – SALT
1/2 tsp. - BLACK PEPPER
1 tsp. - LEA AND PERRINS WORCHESTERSHIRE SAUCE
8 SLICES - SMOKED BACON
1/2 tsp. - RED PEPPER FLAKES
6 TO 8 lg. - RED POTATO CUT INTO 2 INCH CUBES
DIRECTIONS:
POTATO CAN BE PEELED ON NOT. I PEEL MINE. STRING AND RINSE BEANS. CUT INTO 2 INCH LENGHTS. IN LARGE POT FRY BACON FOR ABOUT 3 TO 5 MINUTES. ADD ONION AND CONTINUE TO FRY UNTIL ARE ALMOST CLEAR. ADD GARLIC AND CONTINUE UNTIL ONIONS ARE CLEAR. ADD POTATO AND COVER POTATO WITH ABOUT 2 INCHES OF WATER. SIR WELL. COVER AND BRING TO BOIL. BOIL POTATO ABOUT 5 MINUTES. ADD GREEN BEANS. ADD WATER IF NEEDED TO JUST ABOUT COVER. COVER AND RETURN TO BOIL. STIR WELL REDUCE HEAT AND SIMMER UNTIL POTATOES ARE DONE. GREEN BEANS SHOULD BE SLIGHTLY CRUNCHY.
