For me, the backyard barbecue conjures up visions of tasty homemade potato salad. I make mine by tossing boiled, firm-but-tender red potato slices with paper-thin slices of red onion in good olive oil and a little red wine vinegar. Caeser salad is another barbecue side that’s always a hit. Red Bell peppers and zucchini are wonderful on the grill with a little olive oil and salt. They also add some much needed color to a BBQ plate.
As for what to drink… I can hardly think of grilled food without thinking of Zinfandel—always one of my top choices when picking wine for BBQs. There are dozens of wonderful Zins out there. How about the tangy Rancho Zabaco Reserve Zin, or the stylish Francis Coppola Director’s Cut Zinfandel. The Buehler and Napa Cellars Zins are lush and delicious. Kunde’s Sonoma Valley Zinfandel has rich blackberry and is killer with T-bone steaks. All these sell for under $25. If your budget is tight, check out Dancing Bull or Ravensood Zin at around $10.