Technically another not BBQ, but not really a side. I just did a 24 hour cook which included 5 shoulders (18 hours) and 10 slabs of back ribs (6 hours) and did a triple batch of this. If you think you don't like grits, this is a place to start.
Shrimp and Grits
6 cups water
2 cups grits (not instant!!!)
1 stick butter at least
2 cups heavy cream
Salt to taste – sea salt or kosher salt at least 3 tsp
Pepper to taste – at least 1 tsp (fresh coarse ground black, red, green and white pepper mix is best)
Finely diced green and/or red pepper, at least a cup total
Finely sliced Vidalia onion in half rings
1 stick butter
1 clove finely chopped garlic
About 8” of andoille/Cajun or similar sausage 1/8” slices cut in half
2 lbs shrimp (no larger than 30 per lb size)
Boil the water and add the grits. Stir, stir, stir
Reduce to low simmer and cook until thickened usually about 10 minutes
Add cream, salt, pepper and butter
Increase heat to medium until butter is melted
Reduce to low simmer and cook until thickened and grits are VERY tender usually at least 30 minutes. Stir, stir, stir. If grits stick, do not try to scrap up and reincorporate, leave them on the bottom, if you can’t give them your nearly complete attention pick another recipe.
When grits are about half done start the shrimp mixture.
Saute all the ingredients accept the shrimp until onion is floppy and turning translucent.
When grits are done add shrimp to the vegetable mixture heating only until warm if the shrimp are already cooked, if raw cook until pink. Clean and remove tails of shrimp, if shrimp are frozen rinse and dry. Do not over cook shrimp.
Spread grits in a large serving pan and top with shrimp mixture.
Grits can be done ahead – just add some cream and more butter to revive.
Well of course, everything looks bad if you remember it. Now where are my barbeque boots?