Aug 31 2026
Restaurants›Daddy Duncan's BBQ›Add Any Side Recipe

Add Any Side Recipe

Inspired by Daddy Duncan's BBQ
Time25m
Serves1

6 oz

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Ingredients

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Choice (select any single 6 oz side)

Common finishing ingredients (for multiple sides)

Method

Steamed seasonal vegetables

  1. 1

    Prepare vegetables

    Trim and cut about 6 oz of assorted vegetables (broccoli florets, carrot coins, snap peas) into even pieces so they cook uniformly.

  2. 2

    Steam

    Bring 1 inch of water to a simmer in a pot fitted with a steamer basket. Place vegetables in basket, cover, and steam for 4–6 minutes until tender-crisp.

  3. 3

    Finish

    Toss steamed vegetables with 1/2 tbs butter, 1/4 tsp salt and a pinch of black pepper. Serve with a lemon wedge for squeezing.

Mashed potatoes

  1. 4

    Cook potatoes

    Peel (optional) and cut 6 oz of Yukon Gold or Russet potatoes into 1-inch pieces. Place in a pot, cover with cold water, add a pinch of salt, bring to a boil and simmer for 12–15 minutes until fork-tender.

  2. 5

    Mash and season

    Drain potatoes well and return to the pot. Add 1/2 tbs butter, 1–2 tbs warm milk (adjust for desired creaminess), 1/4 tsp salt and a pinch of black pepper. Mash until smooth and serve hot.

French fries

  1. 6

    Prepare potatoes

    Cut 6 oz of firm potatoes (about 1 small potato) into 1/4–1/3 inch sticks. Rinse in cold water to remove starch, then dry thoroughly with a kitchen towel or paper towels.

  2. 7

    Cook

    For deep-frying: heat oil to 350°F (175°C) and fry potatoes in batches for 3–4 minutes until golden and crisp. For oven-baking: toss with 1 tbs olive oil, spread on a baking sheet and bake at 425°F (220°C) for 20–25 minutes, flipping once, until crisp.

  3. 8

    Season

    Immediately season hot fries with 1/4 tsp salt and serve.

Side salad (mixed greens)

  1. 9

    Assemble

    Place 6 oz loosely packed mixed salad greens in a bowl. Add optional extras (thinly sliced cucumber, cherry tomato halves, shaved carrot) if desired.

  2. 10

    Dress and serve

    Toss with 1 tbs olive oil, a squeeze of lemon, 1/4 tsp salt and a pinch of black pepper, or serve dressing on the side.

Coleslaw

  1. 11

    Prep cabbage mixture

    Thinly shred or purchase pre-shredded cabbage and carrots to total 6 oz. Place in a bowl.

  2. 12

    Make dressing

    In a small bowl, whisk 1 tbs mayonnaise (or yogurt), 1 tsp apple cider vinegar, 1/4 tsp sugar (optional), 1/8 tsp salt and a pinch of pepper.

  3. 13

    Combine

    Toss the shredded vegetables with the dressing until evenly coated. Chill briefly if time allows and serve.

Rice pilaf

  1. 14

    Toast rice

    Heat 1/2 tbs olive oil in a small saucepan over medium heat. Add 1/3 cup (about 2 oz by volume) long-grain rice and sauté for 1–2 minutes until lightly translucent and toasted.

  2. 15

    Simmer

    Add 2/3 cup (160 ml) low-sodium chicken or vegetable broth, a pinch of salt, bring to a boil, then reduce to low, cover and simmer 12–15 minutes until liquid is absorbed.

  3. 16

    Finish

    Fluff rice with a fork, stir in 1/2 tbs butter and season with a pinch of pepper. Serve a 6 oz portion.

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