5 Game-Changing Summer BBQ Side Dishes from a World-Class Chef

As Memorial Day kicks off summer, grills across America are sizzling with burgers and steaks. Josh Cooper, a barbecue maestro from Tallahassee, Florida, fresh off a third-place finish at the Memphis in May World Championship Barbecue Cooking Contest, shared with WTFNewsRoom his top five side dishes to elevate any cookout. These recipes are simple, flavorful, and guaranteed to make you the talk of the neighborhood.

Stuffed Mushrooms: Cooper’s go-to for steak pairings is a batch of mushrooms stuffed with Parmesan, garlic, and panko breadcrumbs. Drizzle with olive oil, grill, and watch these bite-sized delights steal the show.

Tomato Bruschetta: With Florida’s tomato season in full swing, Cooper whips up a vibrant bruschetta. Fresh tomatoes, basil, herbs, and olive oil atop grilled French bread make for a summery crowd-pleaser.

Hasselback Potatoes: Forget plain baked spuds. Cooper’s Hasselback potatoes, sliced thin and brushed with rosemary-thyme olive oil, bake to crispy perfection at 425°F. A 45-minute grill session, with a final oil brush and 15-minute finish, delivers a game-changing side.

Mexican Street Corn: For a Mexican-inspired barbecue, Cooper grills corn on the cob and slathers it with Katia cheese, mayonnaise, Mexican cream, lime juice, and cilantro. It’s a zesty, creamy side that stops conversations.

Watermelon Salad: Cooper’s wildcard is a refreshing watermelon salad with cubed melon, red onions, feta, mint ribbons, and aged balsamic vinegar. It’s an unexpected, fresh complement to smoky barbecue flavors.

These dishes, rooted in Cooper’s competitive barbecue expertise, bring simplicity and bold taste to your summer table. Fire up the grill and try them out!