In college, when the weather warmed up for three whole seconds in upstate New York, my friends and I would go get trash plates. Yes, this dish sounds a lot like its name – opening the trash after a backyard party – but for a certain type of person, this dish is a menagerie of summer delights. I am that person, and maybe you are too. I’d like to invite you into a world where all your favorite barbecue foods can live together on one plate. Join me, won’t you?
The Rochester trash plate, also called the trash plate, is a point of pride for upstate New York. It is said to have originated in Nick Tahou Hotsalthough I don’t know if anyone else is competing for the title. My friends and I would get it randomly on the side of the road, in a drive-in type situation.
A trash plate consists of all the classic backyard party favorites: a grilled cheeseburger, hot dog, or sausage nestled atop homemade fries (or French fries), sharing space with a pile of macaroni salad and a scoop of baked beans. Beef chili is poured on top with chopped raw onions and a drizzle of yellow mustard. This combination may be horrible for some, but others have been eating barbecue sides this way their entire lives.
A grocery list for trash plates:
While you may not subscribe to the original version of the trash plate (I get it, baked beans, mustard, and macaroni salad can be a little offensive), I believe a trash plate is completely open to interpretation. Even Nick Tahou is hot purchase order shows a wide variety of options, including a grilled cheese or fried ham. Regardless of the person, there is a glorious combination of side dishes for everyone. Which means hosting a build your own scrap plate station at your next cookout is a good and smart idea.
To make a good trash plate, think of the formula: grilled protein + some kind of salad (preferably tossed in mayonnaise) + fried or roasted potatoes + salsa. Serve grilled chicken thighs, fried fish, tofu boards, or soy-glazed pork belly. I love macaroni salad, but you could offer German potato salad or even coleslaw instead. I don’t know who’s going to argue with the fries or roasted potatoes—they’re gluten-free and vegan—so those can stay, and the salsa is up to you. The classic “hot sauce” is like a spicy ground beef chili, but you could offer a vegetarian chili, or for a lighter version, I’d recommend pico de gallo or salsa verde.
If you decide to go with the classic trash plate offerings, don’t worry: You can buy almost all of the components pre-made in the deli section of your grocery store. However, if you’re making some parts at home, the best advice I’ve ever taken is from AA Newton on macaroni salad: Make sure to overcook your pasta.
