6 Backyard BBQ Sides That Steal the Show

The Plate Is More Than the Meat

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Everyone remembers the brisket, but the sides decide whether a barbecue plate feels complete. Smoked meats are rich, salty and heavy, so the best sides add contrast: creamy, tangy, crunchy, sweet or fresh. Food writers consistently name the same classics as the backbone of a barbecue spread. The six below are those staples, with notes on how to make them better and what role each plays. Origin stories for many of these dishes are disputed or poorly documented, so the entries stick to what is well established. None needs fancy techniques. Most can be made ahead, which is a relief when you are tending a smoker all day. A small number of well-made sides will serve you better than a table full of mediocre ones.

Mac and Cheese

A creamy macaroni and cheese is a comforting side dish found in many Kansas City barbecue restaurants, often topped with crispy breadcrumbs or bacon. One account credits its introduction to the United States to James Hemings, an enslaved man who worked for Thomas Jefferson and brought the dish from France, though food historians debate the details. For a good version, use a mix of sharp cheddar for flavor and a melting cheese like Monterey Jack or Gouda for creaminess, and build a smooth béchamel sauce. Undercook the pasta slightly, since it will finish in the oven. Smoking the dish for a short time adds a barbecue flavor. Top with breadcrumbs for crunch. Served warm, it balances the spice and smoke of the meat.

Coleslaw

Coleslaw is the cool, crunchy counterpoint to rich meat. Its roots are generally traced to northern Europe, with one source pointing to Dutch and Belgian cuisine and another saying the origins are unclear but widely believed to have Dutch and German roots. There are two main styles: creamy, with mayonnaise, and vinegar-based, which is lighter and keeps better in warm weather. The vinegar style is common in Carolina barbecue, and the creamy style is common in Texas and the Midwest. Shred cabbage finely, salt it lightly and let it drain for crispness. Add a little sugar, a splash of vinegar and black pepper to taste. Make it at least an hour ahead so flavors blend. On a sandwich, coleslaw adds crunch and acidity that cut through the richness.

Baked Beans

Baked beans are a barbecue staple that can taste like a meal on their own. Their origins are disputed. One account credits Native American earthen-pot cooking, while another ties the dish to a traditional New England preparation. Indigenous Americans cultivated beans as one of three staple crops, alongside corn and squash. In barbecue, beans are often cooked with brown sugar, molasses, mustard and bits of pork or burnt ends. Some cooks put the pot under the smoker so that drippings fall in. Use dried beans for the best texture, or canned beans for speed. Cook them slowly so the sauce thickens and the flavors deepen. A pot of rich, smoky beans can anchor a plate and soften the heat of a spicy rub.

Cornbread

Cornbread is the Southern bread that mops up sauce and balances spice. It is a staple of barbecue meals, often served with brisket and other meats. Recipes vary: some are sweet and cakelike, others are savory and crumbly, baked in a hot cast iron skillet for a crisp crust. The skillet should be preheated with fat so that the batter sizzles when it hits the pan. Use buttermilk for tang and tenderness, and cornmeal that is stone-ground for flavor. Jalapeño and cheddar make a good variation. Do not overmix the batter, or the bread will be tough. Serve it warm with butter or honey. Cornbread is simple, but done right it is the side people reach for first.

Collard Greens

Collard greens bring a savory, slightly bitter note that balances sweet sauces and fatty meat. They are tied to Southern cooking and West African food traditions, though the exact history is hard to confirm. The classic preparation involves simmering the leaves for a long time with smoked meat, such as a ham hock or bacon, in a seasoned broth called pot likker. A splash of vinegar or hot sauce at the end brightens the flavor. Wash the leaves thoroughly, remove the tough stems and slice the greens into ribbons. Cook until tender, usually an hour or more. Leftovers taste even better the next day. Served beside pulled pork, the greens bring a deep, earthy flavor that makes the whole plate more complex.

Potato Salad and Pickles

Potato salad is another summer standby, creamy or mustard-based, served cold beside hot meat. Boil waxy potatoes until just tender, dress them while warm so they absorb flavor, and add celery, onion and a tangy dressing. Mustard potato salad is common in the South, while mayonnaise versions are popular elsewhere. Pickles and sliced onions, the traditional companions of Texas barbecue, are a simple way to add acidity and crunch. The sharpness refreshes your palate between bites of rich brisket. Keep potato salad chilled, especially outdoors, to avoid food safety problems. Together, a cold salad and a few pickles complete the contrast of hot and cold, rich and sharp, soft and crisp that a barbecue plate needs.

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