I’ve accumulated the recent spate of recipes here with links to the originating recipe sites.

Mostly, these are appetizers, side dishes, and desserts.  After all, I can’t give up the bbq rib recipe or I’d have to kill me.

• Post BBQ dessert; resistance is futile: Raspberry Buttermilk Cake (with photos)
• How to make southern fried sweet potato chips
• After the BBQ, Indiana persimmon pudding
• After the barbeque, dessert sweet treat: Burple Nurples
• BBQ side dish marinated barbequed vegetables
• Down home appetizer: fried green tomatoes
• Festive strawberry salad
• After the bar-b-q, have a slice of Elvis Presley cake
• Grilling side dish Grilled corn on the cob (with photos)
• Barbecue side dish recipe; spicy sweet potato fries
• Appetizer: Angels on horseback
• Before the Q salad; Frog’s Eye Salad
• Spicy mustard potato salad made with Colman’s mustard; not for the faint of heart.
• Even more mustard potato salad
• Try this dessert recipe: Tennessee Jam Bars
• After the grilling, how about some Arkansas cherry bounce?
• How about a little Arkansas Sin before your next cookout?
• Blackened Blue Cheese Burgers recipe. Made these and they’re fantastic!
• Another regional food: Cream of peanut soup
• Pre BBQ warm up, pecan stuffed deviled eggs
• Have a slice of this southern dessert favorite: Hummingbird cake
• Wash down the BBQ with this southern sweet tea recipe
• Enjoy this regional dessert favorite: sour cream and raisin pie

Tell us about your favorites in the comment section.

Straight from the John Daly BBQ kitchen, here’s a time tested and simple-to-make red beans and rice recipe.

If you have red beans recipe questions, leave them in the comment section. Also, we’d love to know how your beans turn out!

Red Beans & Rice

1-1/2 pound red beans (small)
2 large onions, chopped
1 green pepper, chopped
4 celery stalks, chopped
10 garlic pods, chopped
1 bunch green onion, chopped
1-1/2 cup fresh parsley, chopped
1/2 cup olive oil (extra virgin)
3 quarts water
1 ham hock (smoked)
3 pounds sausage (steamed and cut into quarters)
1 Tbsp seasoned salt
1 tsp black pepper
1/4 tsp cayenne pepper
1/4 tsp red crushed pepper
1/2 tsp thyme
1 tsp basil
4 bay leaves

Boil red beans for 15 minutes then drain. Return to pot and add garlic. In a water steamer, add water and ham hock in bottom section. Steam onion, green pepper, celery, green onion and parsley until tender, set aside. Retain ham hock water and add additional water to make 3 quarts. Add beans. Steam sausage 15 to 20 minutes, set aside. Add remaining ingredients and simmer for 1-1/2 hours uncovered or until beans are tender, stirring often. Add sausage and vegetables and simmer for 30 minutes. Set aside for 2 hours covered. Ladle over cooked rice.