Cookout Sides & Desserts

Picnic Coleslaw

Yields about 10 servings.

1/2 medium head green cabbage, finely shredded
1/2 medium head red cabbage, finely shredded
3 medium carrots, peeled and shredded
1/2 cup loosely packed, coarsely chopped fresh parsley leaves
1 cup mayonnaise
2 tablespoons apple cider vinegar, or to taste
2 tablespoons Dijon-style mustard
1 teaspoon celery seeds
1 to 2 teaspoons sugar, optional Salt and pepper, to taste

1 In an extra-large bowl, toss cabbage with carrots and parsley leaves. Set aside.

2 In a medium-sized bowl, blend mayonnaise, vinegar, mustard, celery seeds, and sugar, if desired. Season with salt and pepper. Taste, and adjust sugar, salt, and pepper if needed.

3 Stir enough dressing into cabbage mixture to coat thoroughly. (You won't need all the dressing.)

4 Chill for 1 hour before serving.

Smoker Baked Beans

Yields about 12 servings.

6 slices thick-cut peppered bacon, diced1 medium onion, diced1 green bell pepper, diced2 cans (28 ounces each) pork and beans3/4 cup barbecue sauce1/2 cup firmly packed dark brown sugar1/4 cup apple cider vinegar2 tablespoons Dijon-style mustard2 tablespoons molasses, honey, or maple syrupSalt and pepper, to taste