• Creamy Dill Potato Salad

    Creamy Dill Potato Salad

    What BBQ isn't complete without a nice potato salad. Ours uses small creamer potatoes so chopping is minimal, but the flavour is bountiful. Enjoy with our Smoke BBQ Ribs for a complete Side Hustle experience. 


    Red or Yukon creamer potatoes, 1.5 lbs
    Green onions, 1 bunch, sliced, just the green part
    1/4 cup fresh dill, chopped
    Celery, 3 ribs, diced small
    1 Tablespoon Side Hustle Gahhhlic & Things
    1 Tablespoon yellow mustard, we like to use French's 
    1 Tablespoon white vinegar
    1 cup mayonnaise
    2 tablespoons + 1 teaspoon of salt


    1. Cut potatoes in half and place into a pot with 2 litres of water and 2 tablespoons of salt. Bring water to a boil and cook potatoes for 7-10 minutes or until a fork pierces them easily. Do not over cook, or your potato salad will be mush. Unless you like it that way, then do as you please. 
    2. While potatoes are boiling, chop your green onions, dill, and celery and put them into a bowl with the Gahhhlic & Things, mustard, vinegar, mayonnaise and remaining salt. Stir together and allow to sit while potatoes are finishing cooking.
    3. When potatoes are done cooking, drain them and allow to steam in the strainer for 1-2 minutes. This allows any remaining water to drain off or evapourate so the final product isn't watery. 
    4. Add the still hot potatoes to the bowl with the mayonnaise mixture and stir to combine. You can serve this as soon as you would like, or allow to sit over night to let the flavours meld together and become even better. Your choice, no pressure, but I would do this recipe a day in advance to get maximum flavour.
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  • Spicy Stovetop Popcorn

    Spicy Stovetop Popcorn

    Who doesn't love some freshly popped popcorn when you're watching a movie at home. I know we do, so that's why I've put together this delightfully easy recipe for stovetop popcorn that's like being at the movies without leaving your home. We make it a bit spicy using our Red Hot Chili Garlic Salt to season the buttery kernels with. Give it a try, we know you'll love it.



    1/3 cup popping corn kernels
    2 tablespoons coconut oil
    2 tablespoons unsalted butter
    1-2 teaspoons Side Hustle Red Hot Chili Garlic Salt
    1. Heat up a heavy bottomed pot that has a tight fitting lid on medium high heat for 2-3 minutes. 
    2. Add the coconut oil and popcorn kernels to the pan. Allow to heat for 3-4 minutes and add the butter on top and put the lid on a slight angle, leaving room for steam to escape.
    3. As soon as you hear the first kernel pop, swirl the pot on the burner while the rest of the kernels pop, ensuring the already popped kernels do not burn. 
    4. When the popping slows down and you only hear one or two kernels popping every 5 seconds, take the pot off the heat and remove the lid. Transfer popcorn to a bowl and season with the Red Hot Chili Garlic Salt or seasoning of your choice. 
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