What are the best things to serve at a barbeque? Please include recipes. Thanks!?

ribs chicken burgers hot dogs pork chops. anything goes good on a BBQ grill. but try take some squash rap it in aluminum foil and butter and Garlic salt or powder to it let is cook on the coils or in the oven depending on the grill u can put it on the rack of a gas grill if u like but any how let it cook for about 30 minutes. i hate squash but once i tired it that way i have been a big fanWhat are the best things to serve at a barbeque? Please include recipes. Thanks!?
potato salad http://www.bettycrocker.com/recipes/reci鈥?/a>


jack daniels bbq sauce. just add 1/4c (or more lol) to your fav sauce and you are good to go.


corn on the cob


homemade baked beans http://southernfood.about.com/od/crockpo鈥?/a>


i hope this helps you out.What are the best things to serve at a barbeque? Please include recipes. Thanks!?
The Original BBQ Nachos





2 pounds Hog Wild Style Flour Tortilla Chips, recipe follows, or corn tortilla chips


2 pounds pulled pork shoulder, recipe follows


1 pint BBQ sauce (recommended: Hog Wild Killa Wet Sauce)


1 quart Nacho Cheese/Queso Sauce, recipe follows


3 tablespoons your favorite dry rub (recommended: Hog Wild Special Dry Sauce)





Arrange chips on a large serving platter. Cover with BBQ pork shoulder. Top with BBQ sauce and then smother with the Nacho Cheese/Queso Sauce. Sprinkle generously with rub and then serve immediately.





Hog Wild Style Flour Tortilla Chips:


1 gallon vegetable or canola oil


2 tablespoons kosher salt


2 tablespoons your favorite dry rub (recommended: Hog Wild Special Dry Sauce)


24 (10-inch) flour tortillas





Place oil in a deep fryer or in a large, heavy-bottomed Dutch oven. Heat oil to 325 degrees F.


Meanwhile, combine salt and dry rub in a small bowl. Cut tortillas into chip-sized triangles. When oil is 325 degrees F, carefully add cut tortillas and deep fry for about 3 minutes, turning at least once until a light golden brown. Remove chips from oil and dust with salt-dry rub mixture.








Real Memphis BBQ-pulled Pork Shoulder (Boston butt):


1 (8-pound) Boston butt pork roast


16 ounces your favorite wash (recommended: Hog Wild Hog Wash)


5 ounces your favorite dry rub (recommended: Hog Wild Special Dry Sauce)





Preheat a charcoal grill for indirect cooking to 225 to 250 degrees F.


Inject the meat with wash. Alternatively, you can also marinate the pork in Hog Wash overnight in the refrigerator. Season pork generously with dry rub. Place meat on grill and cook until the internal temperature of the meat is consistently 180 degrees F for at least 1 hour; it will take about 8 hours to reach 180 degrees internally. Remove meat from grill and let rest for at least 15 minutes.





Pull the meat with your hands and remove any fat or gristle. Gently sprinkle pulled meat with dry rub and then toss like a salad.








Nacho Cheese/Queso Sauce:


1 pound pasteurized cheese (recommended: Velveeta)


8 ounces shredded Cheddar


8 ounces shredded Monterey jack cheese


1 (14-ounce) can tomatoes with green chilies (recommended: Ro-tel)


1 tomato, diced


1/2 jalapeno pepper, finely diced


1/2 red onion, finely diced


2 green onions, chopped


1/2 teaspoon freshly ground black pepper


1 tablespoon ancho or chipotle (or other) ground chile pepper


Kosher salt





Combine all ingredients in a double boiler and stir until melted. Season with salt, to taste.
from first hand expierence i can tell you that bbqing and smoking (grille style not cigerette) both take a butt load of patience about 4 hours or so at the least.


to start with find out what type of meat is liked and not liked stressing the not liked such as my wife doesn't like pork there for pork ribs are out, but beef ribs which are smaller are well in. so here is what i have done for the past two years on the forth of july. about two to three weeks before get the meat that you want, plus start thinking of any seasonings and or sauces you want (personally i go for a mix of season i will not give out, then baste with a homemade bbq sauce from the net). about a few days before the day i get the wood for smoking and for burning( the reason for two types of wood is so that you get the flavor of the smoking wood and not an ashy type flavor). before continueing on if you have not seen a smoker then right now would be a good idea to look at one, using one aint that difficult, but as stated before it takes patients other wise one of two things will happen :1 the fire goes out and it will take longer to cook :2 one word bonfire (this is not meant as a joke my smoker went up four times last year). before smoking the meat i season the meat and let it sit this is also the time to marinate it if you want you can do this the day or night before. when it comes to the day of expect a long day and start early at least 4 hours before, depending on how much meat, get the fire down to barely a flame just coals set the smoking wood in a tray above the coals about a foot or so and then place the meat on the racks and sit back and watch it, when it comes to adding wood to the fire a little at a time, or it's bonfire time. also when you watch the meat you can baste the meat when you turn and flip the meat.


this can be done to various types of meat even wild game if desired personally i have cooked chicken wings, goose, pork chops, and of course beef ribs, and they ussually get complements almost all the time.
So far the suggestions have been meats and sides. My specialties are desserts. These are easy to make and are great at barbeques.





Watergate Salad





1 lg can crushed pineapple


1 box pistachio instant pudding


1 c. mini marshmallows


1/2 c. coconut


1 lg carton Cool whip





Mix pineapple and pudding mix together; then add marshmallows,


coconut and Cool whip. Mix and Chill.





Pig Out Cake





1 box of yellow cake mix


1 small can of mandarin oranges, undrained


1/2 c. oil


4- eggs





Icing:


12 oz Cool whip


1 lg. can crushed pineapple, undrained


1 sm. pkg. instant vanilla pudding





Combine cake ingredients and mix well. Bake in rectangle pan at 350 degrees for approximately 30 minutes or until inserted tooth pick comes out clean.


Combine icing ingredients and spread on cooled cake.


Cake does need to be refrigerated until ready to serve.


*sometimes I will add some coconut to the icing mixture


.


Ambrosia


4 or 5 small cans of mandarin oranges (drained


except one can)


small container of sour cream


bag of mini marshmallows





Mix ingredients and chill for about an hour. The longer in the fridge the better.


The marshmallows make the sour cream sweet tasting.


You can add a can of fruit cocktail-drained


and small bag of coconut.