What to Serve At Your Ultimate Backyard Barbecue

These cooked meats, buns and potato salad make for an impressive and authentic spread.



Living on the prairies shouldn’t stop you from enjoying some Southern-style barbecue, but there’s no need to own a smoker or make cornbread from scratch to pull off an authentic spread in your own backyard.

 

PHOTOGRAPHY BY JARED SYCH

 

Cooked Meats

If you don’t have your own backyard smoker, you can order Wade Made smoked brisket, ribs, pulled pork, chicken, turkey, bacon, back bacon and sausages from Boreal Cuisine, whose portable smoker brings smoked meats to the masses.

403-836-6587, borealcuisine.com

 

Barbecue Sauce

Holy Smoke BBQ has an array of dry rubs and house-made sauces to take home and dress up burgers, steaks, chops, chicken, wings or ribs. Choose from House, Mesquito, Pig Pickin’, Smokin’ Hot Mama and Lip Blister sauces. If you’re craving smoked meat, pick up some ribs to go.

4, 4640 Manhattan Rd. S.E., holysmokebbq.ca

 

Mac 'N' Cheese

There is no more popular barbecue side than mac ’n’ cheese. Pick it up fresh or frozen and heat in your oven or on the upper rack of your grill until it’s bubbly and golden.

216, 10816 Macleod Tr. S., 403-264-6336, meezcuisine.com

 

Buns

The Parker House buns from Glamorgan Bakery make a soft envelope in which to tuck pulled pork or sliced brisket and slaw, or use them to mop up your plate.

19, 3919 Richmond Rd. S.W., 403-242-2800, glamorganbakery.com

 

Potato Salad

The newly made-over Cured Delicatessen in Haysboro has creamy and German-style (vinegar-based) potato salads you can pick up by the tub. While you’re there, grab some fresh and house-cured sausages that would be welcome on any grill.

8409 Elbow Dr. S.W., 403-244-0570, curedyyc.com, @cureddeliyyc

 

Tip: Local Meats

Apna Desi specializes in locally sourced chicken, fish, lamb and goat, butchered and marinated in robust spice blends, ready to toss on the ’cue.

734, 5075 Falconridge Blvd. N.E., 403-568-4455

 

This article appears in the August 2017 issue of Avenue Calgary. Subscribe here. 

 


Edit ModuleShow Tags

Related Content

A Four Ingredient Cocktail to Celebrate National Rum Day

Toast to National Rum Day on August 16 with a Spicy Bacardi Daiquiri created by The Living Room's Lee Peppinck.

How Local Artist Maya Gohill Designed Calcutta Cricket Club

The pink and green colour palette would make Wes Anderson proud.

Patios with Dessert. Where to Indulge this Summer.

These restaurants will make you want to skip right to the sweet stuff.
Edit ModuleShow Tags
Edit Module Edit ModuleEdit ModuleShow Tags
Edit ModuleShow Tags
Edit ModuleShow Tags Edit ModuleShow Tags