Mixing it up

I have been making primarily meat lately, but I think I will try in incorporate more sides and even desserts going forward. I think of BBQ as a genre, as opposed to just the slow cooking of meats. Some of my favorite things at BBQ restaurants are the sides such as sweet potatoes, creamed spinach, cornbread and baked beans. Brisket or pulled pork without the sides wouldn't be the same. It is really important to try to incorporate a variety of flavors and textures in a meal.

Some things I will be making down the road include bourbon peaches, sweet cornbread with strawberries, and chocolate-peanut butter cashews. Looking forward to trying these new recipes out. Just need to find some folks to eat them so I don't eat the whole thing myself.