Some good barbecue side dishes include tangy red cabbage slaw, creamy potato salad with bacon, creamed corn and root beer baked beans. To make creamed corn, cook kernels from 13 ears of corn at low heat for 30 minutes, adding water as needed, and then stir in 1/4 cup of heavy cream and 1 tablespoon of butter. Cook until the mixture thickens, and season it with 1/2 teaspoon of salt, 1/8 teaspoon of pepper and minced chives before serving.
To make baked beans, cook 3 bacon slices in a skillet, remove them from the heat, and saute 1 diced onion in the bacon fat. Mix the bacon and onion in a casserole dish with two 16-ounce cans of pork and beans, 1/2 cup of root beer, 1/4 cup of hickory-smoked barbecue sauce, 1/2 teaspoon of dry mustard and 1/8 teaspoon of hot sauce. Bake the beans at 400 degrees Fahrenheit for 55 minutes.
To make creamy potato salad with bacon, boil 3 pounds of small red new potatoes in a pot until tender, and drain the water. As the potatoes cool, cook 8 bacon slices until crisp, and crumble them into pieces. Make the dressing by combining 1/2 cup of mayonnaise, 1/4 cup of sour cream and 3 tablespoon of white wine vinegar in a bowl and whisking in 4 stalks of thinly sliced celery, 1/2 cup of chopped fresh flat-leaf parsley, 1/4 cup of chopped fresh tarragon, 3/4 teaspoon of salt and 1/2 teaspoon of pepper. Toss the dressing with the potatoes and bacon, and serve.