Backyard BBQ recipes from the publisher of (614) Magazine

As the publisher of (614) Media Group, and as the mind behind events such as (614) Restaurant Week, you’d think I go out to eat an awful lot. But, the truth is I spend far more time in my own kitchen. I love it there—a space where my natural instincts to experiment and tweak come to life. This is especially true when it comes to side dishes.

While I skew toward the simplicity of salt, pepper and a great sear on a quality piece of meat, side dishes are where I can really explore the sweet, salty, tangy and savory angles that make for the perfectly balanced meal.

Since we’re in the heart of barbecue and grilling season (my favorite season) here are a few zesty sides I’d like to share. I’ve been making/ tweaking these for many years. I hope you enjoy!

New World Slaw

Coleslaw is a tricky thing. Some prefer the bite of vinegar; others like it creamy. This recipe combines the best of both worlds. As you’ll see in my recipes, I try to do as much from scratch as possible/practical. You can substitute bagged slaw rather than risk your fingertips on the mandolin— just make sure it’s sliced angel-hair style.

1 Medium green cabbage
1⁄2 Red onion
1 TBSP Kosher salt
3⁄4 CUP Sour cream
1⁄4 CUP Mayonnaise
1⁄4 CUP Cider vinegar
1⁄4 CUP Rice vinegar, unseasoned
1 TBSP White vinegar
3 TSP Black pepper, coarse
3 TSP Ground mustard
1 TSP Celery Seed
1 TSP Sugar (dissolve in vinegar)

PREP: Notch out cabbage stalk and cut into quarters. Using a mandolin set to fine (safely!) shred cabbage angel hair style. Do the same with the 1/2 onion. Whisk all ingredients together in a large bowl until well blended then add the cabbage and onion. Toss to combine. Refrigerate for at least 6 hours.

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Espresso BBQ Sauce

1 1⁄2 CUP Ketchup
1⁄2 CUP White vinegar
1⁄2 CUP Cider vinegar
1⁄4 CUP Dark soy sauce
3 TBSP Fresh espresso (one serving)
1 TBSP Garlic powder
1 TBSP Onion powder
1⁄4 CUP Dark brown sugar
1⁄4 CUP Beef stock

PREP: Mix ingredients into medium saucepan. Simmer over low heat until slightly reduced. 10 min.

Coffee Rub

1.5 CUP Dark Brown sugar
3⁄4 CUP Kosher salt
1 CUP Finely ground espresso
1⁄4 CUP Black pepper medium grind
1⁄4 CUP Garlic powder
1 TBSP Cinnamon
1⁄2 TBSP Cumin
1 TBSP Cayenne

Diabolico Baked Beans

These beans require some work, but believe me, they will be the star of the “side show.” The secret is in the homemade espresso sauce and coffee rub. They add an undeniable uniqueness to the typical flavor profile of baked beans. This recipe is pretty middle- of-the-road, heat-wise, so feel free to spice it up or down with more hot peppers.

5 Strips bacon cut into 1⁄2 inch squares
1 Small Onion, diced
1 Small Green pepper, diced
1 Jalapeno, diced with seeds
2 Habaneros diced, no seeds
55oz Bush’s Original baked beans (drained)
3⁄4 CUP Light brown sugar
1⁄2 CUP Ketchup
1⁄2 CUP Espresso BBQ sauce (see recipe above)
1⁄2 CUP BBQ sauce (Sweet Baby Ray’s)
1 TBSP Ground Mustard
3⁄4 CUP Beef stock
1 1⁄2 TBSP Coffee Rub (see recipe above)
1 LB Chopped brisket

PREP: Sautee bacon 3⁄4 way to crisp. Add onions, peppers and sautee. Combine all ingredients into cast iron pot. Stovetop simmer for 30 min OR smoke for 1 hour

German Kartoffelsalat

There are so many regional variations on German potato salad that I would hesitate to label any of them as “authentic.” Nonetheless, this hearty, tangy recipe makes the perfect side for sweet meats such as ribs and pulled pork. Best served around room temperature and always better the next day!

5 LBS Yukon Gold potatoes (one bag)
1 Small red onion, finely chopped (about 1 cup)
8 Bacon strips cut into 1⁄4 squares
2 TBSP Reserved bacon fat
1 TBSP Dill
1⁄4 CUP Fresh parsley, chopped
1⁄4 CUP Chicken stock
1.5 TSP Sugar
2 TSP Kosher salt
1 1⁄2 TSP Fresh cracked pepper
3⁄4 CUP Red wine vinegar
1⁄4 CUP Japanese rice vinegar
3⁄4 CUP Vegetable oil

PREP: Fry bacon to a slight crisp, drain and set aside bacon grease. Peel and dice potatoes into 1⁄2-3⁄4 inch chunks. Boil until fork can pierce through easily. (but not mushy). Drain and let cool. Sprinkle salt & pepper over warm potatoes in large mixing bowl. Pour vinegars over potatoes and let sit for a few minutes. Add bacon, onion, dill, sugar, chicken stock, bacon fat. Mix well. Add vegetable oil and toss to blend. Potatoes should have a nice sheen. Add and mix fresh parsley. Refrigerate at least 12 hours. Take out 1 hour before serving to get it closer to room temp.

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