Name: LawLers Barbecues SOUTHERN SIDES Recipe
Cook time: 4 h
Total time: 4 h
Yield: 25 servings
Cuisine: Southern
Ingredients: 10 cups canned navy beans (or great northern), drained; 1.5 lbs bacon, diced; 2 cups yellow onion, finely chopped; 4 tbs garlic, minced; 2.5 cups ketchup; 1.25 cups brown sugar, packed; 0.5 cups molasses; 0.5 cups apple cider vinegar; 0.25 cups yellow mustard; 2 tbs Worcestershire sauce; 2 tsp smoked paprika; 2 tsp black pepper; 2 tsp salt; 2 cups water (or reserved bean liquid); 8 cups russet or Yukon Gold potatoes, peeled and cut into 1-inch cubes; 8 each large eggs; 2 cups celery, finely chopped; 1 cup yellow onion, finely chopped; 1 cup sweet pickle relish; 3 cups mayonnaise; 0.75 cups yellow mustard; 2 tbs apple cider vinegar; 2 tsp sugar; 1 tsp celery seed; 1 tsp paprika (for garnish); 2 tsp salt; 1 tsp black pepper; 10 cups green cabbage, thinly shredded; 3 cups carrots, grated; 0.5 cup red onion, thinly sliced

Method

BBQ Beans

Cook bacon and aromatics

In a large heavy-bottomed pot over medium heat, add diced bacon and cook until fat renders and pieces are crisp, about 8–10 minutes. Remove most of the bacon pieces with a slotted spoon and reserve for garnish. Leave about 2–3 tablespoons of bacon fat in the pot. Add the chopped onion and cook until softened and translucent, about 5–6 minutes. Add minced garlic and cook 30 seconds until fragrant.

Combine and simmer

To the pot with aromatics, add drained beans, ketchup, brown sugar, molasses, apple cider vinegar, yellow mustard, Worcestershire sauce, smoked paprika, black pepper, salt, and water. Stir to combine, scraping up any browned bits. Add the reserved crisp bacon back into the pot, reserving a small portion for finishing if desired.

Bake or simmer until thick

Bring mixture to a gentle simmer, then reduce heat to low. Simmer uncovered for 1–1.5 hours, stirring occasionally, until sauce thickens and flavors meld. Alternatively, transfer to an oven-safe pan, cover loosely, and bake at 325°F (160°C) for 1–1.5 hours, stirring once halfway. Adjust seasoning with salt, pepper, or a touch more sugar or vinegar to balance sweetness and acidity. Keep warm for catering service.

Potato Salad

Cook potatoes and eggs

Place cubed potatoes in a large pot and cover with cold salted water by 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 10–12 minutes. Drain and rinse briefly with cold water to stop cooking. Meanwhile, place eggs in a saucepan, cover with cold water, bring to a boil, then remove from heat and let stand 10 minutes. Transfer eggs to an ice bath, peel, and chop coarse.

Make dressing and combine

In a large bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, sugar, celery seed, salt, and black pepper. Add chopped celery, chopped onion, sweet relish, drained warm (or cooled) potatoes, and chopped hard-boiled eggs. Gently fold until evenly coated. Taste and adjust seasoning. Sprinkle paprika over the top. Chill at least 2 hours before service to let flavors meld. Stir gently before serving.

Cole Slaw

Prepare vegetables

In a very large mixing bowl, combine shredded cabbage, grated carrots, and sliced red onion. Toss to distribute evenly.

Make dressing and toss

In a separate bowl, whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, salt, and black pepper until smooth. Pour dressing over cabbage mixture and toss thoroughly to coat. Taste and adjust sugar, salt, or vinegar if needed. Chill the slaw for at least 1 hour (preferably 2–4 hours) to soften the cabbage and allow flavors to blend. Toss again just before plating.

Green Beans (Southern-style)

Sauté aromatics and add ham hock

In a large pot, melt butter over medium heat. Add quartered onion and smashed garlic; sauté until softened, about 3–4 minutes. Add the smoked ham hock (or diced bacon) and cook briefly to render some fat and toast flavors, about 2–3 minutes.

Simmer green beans

Add trimmed green beans to the pot and pour in chicken or vegetable stock so beans are mostly submerged. Bring to a simmer, cover, and cook gently until beans are tender but not falling apart, about 20–25 minutes (time will vary with bean thickness). If using a ham hock, shred some meat from it into the pot and discard bones.

Finish and season

Uncover and cook a few minutes to reduce liquid if needed. Stir in salt and black pepper. Taste and adjust seasoning. If desired, remove ham hock and thinly slice any remaining meat into the beans. Keep warm for service.

Tasty Mac (Macaroni & Cheese)

Cook pasta

Preheat oven to 350°F (175°C) if baking final dish with breadcrumb topping. Cook elbow macaroni in a large pot of salted boiling water until just shy of al dente (about 1–2 minutes less than package instructions). Drain and set aside, reserving 1 cup of pasta cooking water.

Make béchamel

In a large heavy pot over medium heat, melt 6 tablespoons butter. Whisk in the flour and cook the roux for 1–2 minutes without browning. Gradually whisk in the milk, a ladle at a time, until smooth. Continue to cook, whisking, until the sauce thickens and coats the back of a spoon, about 6–8 minutes. If sauce gets too thick, add reserved pasta water a little at a time to reach desired consistency.

Add cheeses and combine

Reduce heat to low. Stir in softened cream cheese until smooth. Add shredded cheddar and Colby/Monterey Jack gradually, stirring until fully melted. Whisk in Dijon mustard, paprika, salt, and pepper. Fold cooked macaroni into the cheese sauce until evenly coated.

Bake with topping (optional)

Transfer mac and cheese to a large hotel pan or casserole. Melt remaining 2 tablespoons butter and toss with Panko breadcrumbs. Sprinkle breadcrumbs evenly over the top. Bake at 350°F (175°C) for 20–25 minutes until bubbly and golden on top. For catering transport, hold covered and reheat briefly in a low oven (300°F /150°C) before serving.

Southern Sides Recipe