7 Historical Side Dishes to Go With Your Summer Barbecue

Grilling out and barbecuing are celebrated summer traditions in Mooresville, North Carolina, and these side dish ideas from the Eddie’s on Lake Norman menu can take a backyard barbecue to the next level. Whether you’re firing up the grill alone or cooking for a group, enhance the experience with one or more of these traditional sides that complete the meal.

You may take inspiration from our suggestions, or consider ordering for pickup. Call ahead at 704-799-2090 before you start the grill if you are interested in picking up dishes to take home, as our takeout option may not be available on busy nights, weekends, or holidays.

Especially after all that time in front of the fire, you may consider balancing the protein with something cool and crisp. A favorite side or topping for barbecue sandwiches, coleslaw is always a welcome addition to any backyard buffet. We like to serve it with our bbq chicken sandwich or any of our burgers.

Coleslaw’s origins can be traced in its earliest incarnations to the ancient Romans, but more recently it was customarily prepared by the Dutch settlers of New York State. The Dutch koolsla (meaning “cabbage salad”) became the coleslaw we know and love today.

A symbol of the season, corn has been a staple of the American diet since long before Squanto introduced it to the Plymouth colonists. Enjoying this dietary staple straight from the cob connects us with America’s gritty homesteading roots. Don’t forget that corn on the cob can be more than a little messy. Be prepared with butter, salt, pepper, and corn skewers to hold them. Have some extra napkins on hand.

The recipe for Sweet Potato Fries has been available since at least the early 1930s when it was published by George Washington Carver , and this sweeter alternative to french fries has been popular in the American South for a long time. Since the 1980s, this delicious side has been gaining popularity in other regions after being featured on trendy San Francisco and New York restaurant menus. Expand your meal’s palette of flavors with this rising favorite.

The potato’s long and winding history has seen it enjoyed by many peoples before its roundabout voyage to Virginia in the 1620s:

Potatoes slowly spread through what would become the United States before becoming widely popularized when Thomas Jefferson served French Fries in the White House following time spent in France. However, the most straightforward and obvious way to cook a potato is by baking it, and we have no means to track down who did that first.

Few things go better with meat than potatoes, and a good baked potato can be customized with toppings to fit a variety of tastes. Many prefer the basic butter, salt, and pepper, while the more adventurous might go for sour cream, bacon, and cheddar.

Ubiquitous as it may seem now, macaroni and cheese was first widely introduced to America by Thomas Jefferson after he enjoyed it during his time in France, and he served the dish at a state dinner at The White House in 1802. Some say the earliest known recipe is from 1769, and there are claims its origins are in Northern Europe. However, other food historians trace its roots to 13th century Italy’s de lasanis recipe in the Liber de Coquina (Book of Cooking).

Imitated by aisles of box dinners from the shelf, nothing compares to the real thing in either of two proper contexts: 1) an American restaurant with Italian legacy, or 2) in your backyard on a sunny day as you eat and socialize among friends and family. Add some pepper for a slight kick, and the bold may discover a little barbecue sauce can make a winning combination.

Also see Baked Mac & Cheese on our Kids Menu.

Add some contrast to your cookout with a salad composed of crisp romaine lettuce, parmesan cheese, garlic croutons, and house-made Caesar dressing. An Italian dish introduced by a Californian in Tijuana, the Caesar Salad’s invention is generally credited to the Italian immigrant Caesar Cardini, who operated restaurants in both the USA and Mexico. Caesar’s daughter, Rosa, claimed it was invented by her father in Tijuana, Mexico on July 4, 1924.

However, Mexican food authority Diana Kennedy suggests Caesar’s WWI pilot brother Alex originally created the dish as “Aviator’s Salad” prior to that date. Their business partner Paul Maggiora also claimed to be its first creator, as has their employee Livio Santini, who alleged he based the salad on a dish his mother had made in Italy. Whether it originated from a solo effort or an inspired kitchen committee, the Caesar Salad soon gained widespread popularity and has been an American favorite ever since its introduction.

A full-size Caesar Salad is also available on our menu.

As an alternative to the Caesar Side Salad, we offer a House Side Salad, and we also serve a greater variety of larger salad options than most restaurants nearby , sustaining America’s growing culinary traditions:

If you have a group, perhaps two could split a takeout large salad order to complement your grilled or smoked creations. Alternatively, let these ideas inspire creativity in your own salads. We encourage you to enjoy any of these offerings during your future visits to Eddie’s on Lake Norman. Afterwards, apply these new ideas to impress the guests at your next grilling event.

If you are looking to capture the local spirit in your dining experience in Mooresville, NC, you don’t have to search for “ restaurants near me ” to gather a list of destinations. Our brunch , lunch , and dinner menus offer a mix of American, Seafood, and Italian cuisine.

If your outdoor meal plans in Mooresville, NC get rained out, move dinner to Eddie’s on Lake Norman. We have a wide assortment of entrees to consider for your next visit, and you may also find our cold drinks menu offers some welcome suggestions after all that time out in the sun.

Please keep in mind; we cannot take reservations at this time. If you have any questions about our safety protocols in response to COVID-19 or if you would like to learn more about our menu of offerings, give us a call at (704) 799-2090.

Ann-Margaret Wagner brings her hospitality and restaurant expertise from New York to the shores of Lake Norman with Eddie’s On Lake Norman. Ann-Margaret is the former owner of a successful restaurant in Westchester County, New York, called The Muscoot Tavern, an iconic “Cheers-like” bar and grille. After visiting Lake Norman, she fell in love with the area, saw potential in the restaurant, and decided to make North Carolina her new home with her daughter Lacy.

After purchasing the business, which was previously Vinnie’s Sardine Grille and Raw Bar, she completely renovated the entire space, sold the other restaurant, and moved south. The kitchen is filled with all new appliances, while the bar, dining room, and back patio were all touched up to create a clean, comfortable and relaxed atmosphere. Whether in North Carolina, New York, or anywhere else, Ann-Margaret’s mission is always to provide the freshest seafood, prime meats, produce, pasta, and bread, every meal.

“I hope you enjoy eating our delicious cooking as much as we love making it for you!”

– Ann-Margaret

If you would like to book an event at Eddie’s on Lake Norman, we require a $250 refundable deposit that can be applied to your bill and or credit card used for deposit. We charge a $50 Event Fee and 25% gratuity, plus tax. For more information, call us at 704-799-2090.

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Eddie’s on Lake Norman
643 Williamson Rd
Mooresville, NC 28117
704-799-2090
https://eddieslkn.com/