I need a side dish to bring to an all day outdoor barbeque. Any suggestions?

Question

This is an all afternoon, outdoor event. We will be in the sun and it is supposed to be hot.

I have to bring a side dish, that kids will like. Obviously this needs to be something that will stand up to the heat.

Also, any suggestions on how to keep food safe outside?
This is a school type activity. There will not be any refrigeration.
I am assuming most people in our group will bring the usual type of thing, such as baked beans...etc.

Answer 1

Make a cool pasta salad.
Boil the pasta and mix in some italian dressing (not creamy). Add black olives and maybe some green peppers. Bring a cooler (you can buy a cheap foam one) and put ice in the bottom. Store the salad in the cooler until it is time to eat.
A fruit salad with mixed fruits are a nice cool summer time treat.

Answer 2

Peanut coleslaw.

Perfect for a BBQ! It's like the one they have at WoodRanch BBQ if you've ever been there....and its really easy and cheap!

1 (16-ounce) package refrigerated coleslaw (shredded cabbage and shredded carrots)
1 1/2 cups shredded red cabbage (purchase already shredded in package in produce section)
3/4 cup finely sliced celery
1/3 cup finely chopped green onions
1/3 cup red wine vinegar
1 tablespoon water
1 tablespoon sugar
1/2 teaspoon seasoned salt
1/4 to 1/2 teaspoon garlic powder
1/3 cup vegetable oil
Garlic pepper to taste
1 cup dry roasted peanuts

In a large mixing bowl, combine coleslaw, red cabbage, celery and green onions. In a small bowl, whisk together wine vinegar, water, sugar, seasoned salt, garlic powder and oil. Mix dressing with coleslaw; stir in garlic pepper and peanuts and toss well. Refrigerate until serving.

Makes 6 servings

You can also just buy a bottle of some vinaigrette dressing if you don't want to make your own, the Wish Bone Red Wine Viniagrette dressing works the best.

Answer 3

Asian Cole Slaw (my mom's recipe):

1 Package Shredded Cole Slaw
1 Bunch Green Onions Chopped
1 Package Sunflower Seeds**
1 Package of Sliced or Slivered Almonds**
1 Package of Craisins **
1 Package Ramen Oriental Noodles Uncooked

** Approx ½ to 3/4 cup of each…it’s really more or less to taste

Break up Ramen Noodles and mix all ingredients together in a large bowl . Put a top on it and really shake it up.

DRESSING:

Season Packet from Ramen
1/3 cup red wine vinegar
1/4 cup sugar
½ cup vegetable oil

Mix all dressing ingredients and pour over cole slaw and toss before serving.

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I love this recipe, and it looks like there aren't any ingredients that will go bad outside in the heat. But since it is a salad, and better chilled, I would suggest putting the salad bowl inside a slightly larger bowl that has ice in the bottom. Hope that helps! Have fun at the BBQ! :)

Answer 4

Take a huge bag of the large size 'scoop' type corn chips, pour around the edge of a platter. In the middle of this put a big bowl of ice and in the ice put smaller bowls of: fresh salsa (make by chopping up lots of tomatoes and cilantro); chopped or mashed avocado with lemon juice added; and grated sharp cheese. People can dip or serve themselves. Different, relatively healthy and easy. If this were indoors I'd add a bowl of sour cream, but outside with no refrigeration, better not risk it. Don't let the cheese get melty. Check on the ice occasionally & top it up if you can. Have fun!

Answer 5

i get the big foil trays and line with ice in a zip lock bag.. pampered chef has the bowls and platters that you put in the fridge and food stays cold for 6 hours.......

dish... i use the fat free mayo and the low fat rolls.. use any veggies that you like! this is sooooo goooood!

INGREDIENTS
2 (8 ounce) packages refrigerated crescent rolls
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (1 ounce) package dry Ranch-style dressing mix
1 cup fresh broccoli, chopped
1 cup chopped tomatoes
1 cup chopped green bell pepper
1 cup chopped cauliflower
1 cup shredded carrots
1 cup shredded Cheddar cheese
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Roll out the crescent roll dough onto a 9x13 inch baking sheet, and pinch together edges to form the pizza crust.
Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet.
In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. Spread the mixture over the cooled crust. Arrange broccoli, tomato, green bell pepper, cauliflower, shredded carrots, and Cheddar cheese over the cream cheese layer. Chill for one hour, slice and serve.

Answer 6

My kids love fresh fruit such as melons cut into bite-sized pieces, strawberries, blueberries, etc. I found that sitting the bowl inside a larger bowl with ice kept the food cool.

They also enjoy trail mix with nuts, raisins, cereal, etc.

Good luck. Enjoy the bbq!

Answer 7

Potatoe,Macaroni,Coleslaw and Leafy Salad's are constantly a "Hit" at any barbecue! additionally issues like Deviled Egg's and Pasta Rotini Salads are additionally cool too. maximum absolutely everyone seems to be "traditionalist's" while it is composed of a barbecue! save it unique and straightforward,present it suitable on Beds of Lettuce or purple Cabbage in Salad Bowl's...and probably some sprig's of Parsley and green Onion for adornment! you have no decrease's yet your mind's eye!

Answer 8

Spaghetti salad
Boil 1lb box of spaghetti and cool. Add two 8 oz bottles of itailian dressing. Add diced black olives, tomatoes, cucumbers and onions. Add 1 tablespoon of salad supreme (seasoning made by McCormick). Refrigerate for at least 2 hrs and serve. This tastes great cold or at room temp.

Answer 9

Sweet and sour coleslaw or "one cup salad". Shredded cabbage, carrots, green peppers, onions and tomato's if wanted. Add together with 1 cup water, 1 cup vinegar, and one cup sugar. I love this stuff, good food for summer.

Answer 10

A fresh veggie tray...If you decide to take something that needs to be cold, you could always put a large bowl of ice under it.