Smoke’s Loaded Cauliflower
With football season and Labor Day in sight, our grill is already heating up and the meats are plenty! Pad your plate with sure bet sides reimagined by some of the most seasoned pitmasters in the business.
Former CIA instructor, Chef Brian West, wrote the book on Texas barbecue..really! If you’re a student at the CIA San Antonio campus, you’re learning Chef West’s material!
[WATCH: Brisket Tips from Chef Brian West]
One of Brian’s more popular side recipes is the Loaded Cauliflower – a sizable assortment of locally grown, multi-colored cauliflower, bacon, sour cream, and chives:
Houston folks know Stockyards Bar-B-Q in Uptown all too well, and for good reason! The amount of cheesy deliciousness is out of control in their Heart Attack Potato – a twice baked potato casserole to accompany any smokey meats you may pluck from this BBQ haven…
For creamed corn connoisseurs, Demeris Bar-B-Q’s Jalapeño Corn is equal parts creamy and spicy, served hot or cold as a dip. A decadent indulgence from a big time BBQ family indeed:
No pitstop in Austin is complete without grub from the legendary Stubb’s Bar-B-Q. This place is as famous for its incredible live music as it is for menu items like the Serrano Cheese Spinach. No doubt this should become a staple on your BBQ plate. It’s spicy and creamy with a little kick:
All meats are smoked fresh on-premise daily at low temperatures, providing that unmistakable classic flavor. Get some of the best brisket how-to’s from the experts at Stubb’s!
Don’t forget the beans! H-E-B’s health conscious BBQ Beans call for ground turkey (over hamburger meat) and pinto beans instead of sugary pork ‘n’ beans. ZERO saturated fat and 22 grams of protein.