Just as Kesha once proclaimed that "The party don't start 'til I walk in," it's not a proper barbecue until the heart-attack-in-a-tub, mayo-smothered veggies make an appearance on the table.
But forget the shop-bought stuff that makes you wade through white gunk before even one limp strip of carrot. Get with the programme and take a leaf out of Mississippi-born chef Brad McDonald's book (his actual book, Deep South), and treat your barbecue sides with the respect you give the stuff on the grill.
RECIPE: Creamy Coleslaw
Macerate shredded cabbage and carrot in salt to soften before chucking in mayonnaise, buttermilk, paprika, and black pepper.
Yep, it's actually that easy.