3 Great Sides That Go With a Backyard Bar-B-Que

The first thing you talk about when planning a Bar-B-Que with friends and family is the meat.  Once you have your meat chosen next you will need to discuss the sides that you will serve with the meal.  In this week’s blog, we will highlight 3 sides that we think go great with Bar-B-Que

Deviled Egg Potato Salad

This potato salad is a favorite when serving with bar-b-que.  It’s a creamy classic side that only takes about 30 minutes to prepare. 
You will need the following to make 12 servings of potato salad:
     3 lbs. of potatoes
     9 eggs
     1 diced sweet yellow onion
     1 ½ cups on mayonnaise
     ¼ cup of yellow mustard
     ½ tsp. of salt
     ½ tsp. of pepper

You can also add additional items:  diced dill pickles and herbs that you like. 

  1. Rinse your potatoes under warm water.  Don’t be afraid to give them a little scrub.  Dice the potatoes in small pieces.
  2. Fill a large pot will water, the water should be about 1 inch over the potatoes.  Add some salt to bring to a boil.  Cook the potatoes until they are tender.
  3. Boil the eggs then peel them.  Place the eggs in the refrigerator to cool. 
  4. Dice the onion into very small pieces.
  5. After the eggs have cooled, chop the eggs and add them, the mayonnaise, and mustard to a bowl with salt and pepper. 
  6. In a large bowl add the potatoes and onion.  Take the deviled eggs from the other bowl and add on top of the potatoes and onions.  Mix everything well. 
  7. After everything is mixed, you will add any additional items to the salad and mix. 
  8. Cool and serve

Corn on the Cob

Kids and adults both love corn on the cob, especially when it is grilled.  Some choose to grill the corn after being husked while others love the husk on. This recipe we will leave the husks on.  Make sure you grab enough ears because there won’t be any leftovers. 

Ingredients you will need: 

     12 corn cobs

This is one of those dishes that everyone can season to their liking. 

  1. Pull back the husks and remove as much of the silk as you can from the cob.
  2. Cut off a slice of butter and place on the cob.
  3. Season to your liking with salt and pepper. 
  4. Place the husks back around the cob covering the butter.
  5. Place on the grill for about 10 minutes.
  6. Remove the cobs from the grill and serve. 

Make sure you have butter and salt and pepper so each guest can season the cobs more if they would like. 

There are so many coleslaw recipes that you can use for a great side.  In this blog we are going to highlight a creamy coleslaw for you to try. 

Ingredients for the slaw:
     About 1 lb. of cabbage
     1 large carrot
     ½ white onion
Ingredients for dressing:
     1 tbs. distilled vinegar
     ½ cup mayonnaise
     1 tbs. Sugar
     ¼ tsp. kosher salt
     ¼ tsp. pepper
     ½ tsp. celery seeds

  1. Grate the cabbage, carrot, and onion and set aside.
  2. Mix the dressing ingredients. 
  3. Add the grated cabbage, carrot, and onion to the dressing. 
  4. Taste the slaw, add seasoning to your taste.
  5. Chill in the refrigerator for at least one hour.

As you plan your bar-b-que this fall, we hope these few ideas for sides will go over great with your friends and family.  Remember if you don’t want to do all the cooking, The Barn-B-Que has catering and would love to prepare a fantastic meal for you to serve at your backyard party.  You can order online www.TheBarnBQue.com or call us at (573) 693-9959

14 Ravenwood Drive
Lake Ozark, MO 65049

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  1. Stopped in for dinner on Saturday May 22, 2020 per the recommendation of my son and we were not disappointed. Food was on point! We all had something different from the menu and were very satisfied. The food, drinks and service were all great. We will definitely be making this a must go to for our barbecue fix. Thanks opening for a great new place to eat. I had the pulled pork sandwich and tater tots. I piled my pulled pork onto the tots then added Tennessee bbq sauce....OMG! That was heaven on a plate. Added the Barn B Que as a must go to for our bbq fix.

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