That's a big thumbs up for side meat! I like the way you roll!!!I'm really lazy when it comes to cooking sides. I like to make what I call a side meat. Usually that means sausage. However, as far as actual sides go, German style potato salad is high on that list. Mac and Cheese is always great. Sometimes my wife makes a loaded potato salad. I love that as well. Cole slaw depending what my main meat is. Gotta have some slaw with pulled pork.
This is an old fair trick, keep a kettle of water warm and float a lb. of butter on top. A quick dip of the cob and off the customer goes. Add butter as necessary. I did this a couple of years ago for a backyard barbecue (30 people?) and it worked awfully well.Almost seems too watery...? I’ll have to try that
Maybe Anne is talking about cooking veggies in a drip pan under the "meat". I've done this a few times, mostly with root vegetables and brussel sprouts that tend to do well in long cooks. I've done beer can chicken inside a 10" or 12" Cast Iron pan with potatoes and other veg in the pan sort of basting in the chicken drippings and it's really yummy.What is drippan?