Our Best Barbecue Side Dishes
Don’t miss these 20 recipes for staff-approved barbecue side dishes to round out your next low-and-slow gathering.
This crunchy, savory bite is a delicious dockside starter.
Recipe: Crispy Andouille Hush Puppies
Put this on your pulled pork sandwich and you'll never go back to regular coleslaw again.
Keep an eye on the corn as it simmers; it needs to cook only until it’s tender. If it starts to dry out and stick to the skillet, add water a little at a time.
Recipe: Creamed Corn
This is the best of both worlds – deviled eggs kissed with smoky chopped pork. One of our favorite make-ahead tips: place yolk filling in a zip-top plastic bag, and the egg white halves in another container (especially handy if taking to barbecue). When you’re ready to fill egg white halves, simply snip a corner of the zip-top plastic bag and pipe away.
Recipe: Barbecue Deviled Eggs
We love this recipe for its simple, summer pleasure. Fresh sliced tomatoes paired with sweet Vidalia onions and a little chopped fresh, fragrant basil. This recipe is actually better if prepped a few hours ahead, which allows all the flavors to get cozy.
Recipe: Tomato-and-Onion Salad
This zesty Asian twist on classic slaw is wonderful with smoked chicken and pork. Wasbi paste and fresh grated ginger give this colorful mix a delightful eye-opening kick. And the surprising peanutty crunch takes it right over the edge. Don’t worry about leftovers, it’s even better the next day piled high on a leftover pulled pork sandwich.
Recipe: Peanutty Coleslaw
Take two Southern icons, watermelon and toasted pecans, and combine them with slightly sweet, nutty mâche (a tender lettuce), and you have one out-of-this-world salad. And crumbled Gorgonzola adds an unexpected layer of creamy richness. Feel free to substitute your favorite baby lettuce for mâche – it’ll work just fine.
Recipe: Watermelon, Mâche, and Pecan Salad
Jazz up your presentation by serving this salad in paprika-rimmed glasses. (Simply dip the rims in lemon or lime juice, then into paprika.) We found this recipe works best with round white potatoes. You can reduce calories from fat by using light mayo and light sour cream.
Recipe: Bacon Potato Salad
One of the staff’s all-time favorite potato salads. The secret to this 6-ingredient star is Duke’s Mayonnaise (a Greenville, SC culinary institution), a touch of spicy brown mustard, and boiled eggs, which are grated on the largest holes of a cheese grater. The recipe calls for baking potatoes, but we also love it with red-skinned potatoes.
Recipe: Fipps Family Potato Salad
This Tex-Mex twist on traditional barbecue sauce combines tangy green tomatoes and crisp tomatillos for a tongue-tingling flavor sensation. You have to try this over your favorite recipe for barbecue chicken or shrimp. Better still, you can make this up to 1 week ahead.
Recipe: Green Barbecue Sauce
This tasty twist on baked beans stirs together in minutes, then bakes just until bubbly and thick. We love the convenience of canned pork and beans, which are kicked up to the next level with a touch of barbecue sauce, dry mustard, and hot sauce, before getting a sweet kiss of flavor from good ol’ root beer.
- Recipe: Root Beer Baked Beans
If you like broccoli salad, you will love this red-and-green salad. Bacon and pecans add texture and saltiness to the creamy-dressing-coated dish.
Recipe: Green Bean, Grape, and Pasta Toss
Grilling the potatoes in an easy-to-fold aluminum foil packet adds a subtle note of smoky flavor–plus it makes cleanup a breeze.
Recipe: Big Daddy's Grilled Blue Cheese-and-Bacon Potato Salad
Who says veggies have to be boring? Balsamic vinegar and honey make these a sweet and tangy complement to your main dish.
Recipe: Easy Vegetable Kabobs
Add south-of-the-border flavor to buttery grilled corn with jalapeño peppers, cilantro, and lime juice.