by Lyn Lomasi, Write W.A.V.E. Media Staff
Potato salad is a common barbecue side dish. There are so many ways to make it and everyone seems to have their own secret touch. Some versions are native to certain areas, such as southern style potato salad. When I moved to Texas, unbeknownst to me, my existing potato salad recipe matched the Southern style flavor that Texans are used to.
This recipe started with my mom, but I eventually adapted into my own tastes and ended up coming up with the perfect Southern style BBQ side dish. It's easy to make and every time I get asked to a barbecue, this recipe and my spicy guacamole are requested. According to friends, no one can match my flavor. I shouldn't be giving away my secret ingredients, but lucky for you, I've always been known for sharing most everything.
To make potato salad you need potatoes, of course. Five pounds is good for this recipe. If you are going to have more than 10 people, add more potatoes and other ingredients accordingly. Double it, triple it, quadruple it - whatever you need to do for your number of guests. Next, you need 4 hard-boiled eggs - cooked and peeled. You also need at least 2 cups of mayo (could be more or less depending on coverage) and maybe ¼ cup of spicy brown mustard. Pickles, green onions, paprika, cayenne pepper, sea salt, and pepper are your remaining ingredients.
First you need to boil the potatoes and the eggs. Wait! Don't forget to peel the potatoes first and then cut them into 2 or 3 inch round pieces. Just don't peel the eggs until after they are done. To save dishes, you can actually boil the potatoes and eggs together and even drain them together. Put the eggs into a large mixing bowl and use a potato masher or fork to break up the eggs into smaller bits. Next, put in the potatoes. Then, cut up enough pickles and green onions to your liking. Pile on the mayonnaise and stir enough in to your desired coverage. Some people like only a little mayo. Some like a good amount. Squirt in some spicy brown mustard as well. This adds the Southern touch. Next, sprinkle on the cayenne pepper, paprika, sea salt, and pepper to taste. If you don't like spicy, you can skip the cayenne pepper. Remember that the heat degree of the cayenne pepper will increase the longer it sits.
Only thing left to do now is refrigerate the potato salad until cool and serve to guests. Mmm!
Goes great with:
Texas Style Smoked BBQ Ribs
Mama's Spicy Meatloaf
Mama's Wings Seven Ways
*I originally published a version of this via Yahoo Contributor Network
by Lyn Lomasi, Write W.A.V.E. Media Staff
Texas definitely has some great barbecue food. You haven't had barbecue until you've had it in Texas. Until four years ago when we moved to Texas from Colorado, I'd never had Texas style BBQ. Ribs have always been one of my barbecue favorites so I had to try those first. To my surprise, these ribs were smoked, which was something I hadn't done before.
When you drive around Texas - at least here in Houston - there are vendors at the side of the road with their barbecue grills and smokers. When folks gather together, you can be sure that at least some of the food will be smoked. No, that doesn't mean burnt - unless Uncle Bob forgets about the food.
So, what do you need to prepare smoked BBQ ribs? For starters, you'll need a smoker grill. Pricing starts very modestly and can get pretty steep. There's a smoker for everyone's taste and budget. You're also going to need some coal and some flavored wood chips if you prefer. These help enrich the smoke flavor.
This is kind of a no-brainer, but you need some ribs also. Head to the meat market and take your pick. As long as it's meat, it's Texas style. Then, you need to have barbecue sauce, right? In Texas, that's often prepared as a side, rather than used to baste the meat.
Texas Style BBQ Sauce
Homemade sauce is best, but if you buy, at least buy local for authenticity and freshness. This is enough sauce for one rack of ribs. Mix the following ingredients together in a blender: 16 ounces of tomato sauce, 5 green onions (scallions), 4 garlic pods, 1 tbsp of black pepper, 2 tsp cayenne pepper, 1 tsp chili powder, 1 tsp dry mustard, 1 tsp sea salt.
Once these ingredients are blended well, transfer them to a medium-sized saucepan and add ½ cup water and ¼ cup vinegar. Simmer for 30 minutes or more, removing from heat once the sauce achieves your desired thickness. Stir frequently to keep the sauce from sticking to the pan.
Texas style smoked BBQ Ribs
To prepare the ribs, season them lightly with just a dash of pepper and wrap them in foil. Leave an unclosed gap at the top - maybe an inch wide and 3 or 4 inches long. This allows for moisture. Place the ribs in the smoker grill. After 30 minutes, you may need to add a little bit of water to your ribs. You can do this easily with a spray bottle. Repeat as needed.
The ribs should smoke for about 6-10 hours. Depending on the cut of meat you get, increase the time as needed. Some may wish to apply the barbecue sauce right before the meat is done. Others may wish to set it aside and let everyone apply their own.
Pair with one or more of these dishes for more Southern flavor:
Lyn Lomasi is founder and owner of the Brand Shamans Content Community. Services include ordained soul therapy and healing ministry, business success coaching, business success services, handcrafted healing jewelry, ethereal and anointing oils, altar and spiritual supplies and services, handcrafted healing beauty products, and more!
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