Our Best Barbecue Side Dishes

Recipe: Rum Baked Beans

Prepare these baked beans up to two days ahead and bake just before serving.

Recipe: Grilled Potato Salad

Take your potato salad to the grill to elevate the flavors.

Recipe: Whipped-Cream Corn Salad

This no-cook salad comes together with just 10 minutes of hands-on time.

Recipe: Crispy Potatoes

When roasting potatoes, be sure and don’t crowd the pan. Overcrowding will result in steaming, mushy potatoes.

Recipe: Best-Ever Succotash

The ultimate summer side.

Recipe: Quick Pickled Slaw

An easy alternative to the bagged stuff.

Recipe: Classic Baked Macaroni and Cheese

This classic dish belongs at every party.

Recipe: Street Corn Salad

This corn salad comes together in a snap, so it'll save you if you've waited until the last minute.

Recipe: Field Pea, Corn, and Bacon Salad

This easy salad will find a regular place in your summer recipe rotation.

Recipe: Golden Corn Fritters

These nostalgic fried bites will be the absolute favorite at the family feast.

Recipe: Roasted Tomato Macaroni and Cheese

Use those fresh summer tomatoes for this grown-up mac and cheese.

Recipe: Zucchini-Potato Casserole

Aside from pantry staples, you need just five ingredients for this colorful casserole.

Recipe: Herbed Potato Stacks

A mandoline is key for getting extra thin, consistent slices.

Recipe: Grilled Tomatoes on the Vine

The tomatoes with be the easiest side dish you cook all summer. Toss them on the grill, still attached to the vine, and ten minutes later you will have the perfert summer side.

Recipe: Shout Hallelujah Potato Salad

Bragging rights for this flavor-packed, perfectly balanced potato salad favorite go to Blair Hobbs of Oxford, Mississippi, and The Southern Foodways Alliance Community Cookbook. Hailing from Oxford, Mrs. Hobbs probably knows a thing or two about making a side dish that is perfect for every tailgate and barbecue she attends. This recipe is so good because of the fresh ingredients Mrs. Hobbs throws in her bowl – Yukon potatoes, pickles, red onions, green bell peppers, celery, parsley, pimiento peppers – and that’s not even to mention the variety of spices she adds. The ingredients combine in a unique salad that’ll make your guests shout to the Lord in thanks and praises

Cooking Video: Shout Hallelujah Potato Salad

Recipe: Crispy Andouille Hush Puppies

Readers from the deep South will see the word “Andouille” in this recipe’s title and immediately add it to their cookbooks, but for those who haven’t heard of this spicy, smoky Creole-Cajun pork sausage, you’ll want to see what you’ve been missing. These crunchy, savory hushpuppy upgrades are coated in a beer batter and deep-fried to golden perfection. Whip them up in 35 minutes using only a few ingredients – cornmeal, flour, onion, eggs, buttermilk, beer, and, of course, Andouille sausage. Bonus if you can find a homemade authentic link. Make sure that you serve them warm – keep them in an oven at 200 degrees until the party starts.

Recipe: Big Daddy's Grilled Blue Cheese-and-Bacon Potato Salad

Potato Salad is the ultimate staple BBQ side dish, and this grilled version takes a Southern crowd-pleasing favorite to the next level. Grilling the potatoes in an easy-to-fold aluminum foil packet adds a subtle note of smoky flavor, plus it makes cleanup a breeze. Tangy vinegar, fresh parsley, red onion, and Dijon mustard make this potato salad perfect as a Summer barbecue side dish. Hearty flavors of blue cheese, bacon, and mayonnaise also make this delicious potato salad great for a fall tailgate. Refrigerate this dish for a few hours to serve cold, or serve immediately for a heart-warming side dish that guests will love.

Recipe: Candied Jalapeños

These sweet and spicy candied jalapenos are our new go-to summer topping. And although the idea of candying your own peppers may seem like a daunting task, this is actually one of our easiest recipes ever (although guests will never suspect it!). With a spicy kick from red chile peppers and pickled jalapenos, these candied peppers need only a little bit of lime zest, pickled jalapenos, and plenty of sugar. Make sure to put these together at least 48 hours before you need them so the jalapenos have time to take on the fiery-sweet crunch. This spicy side goes great on barbecue sandwiches, nachos, hot dogs, crackers, and even cornbread.

Watch Us Make It: Candied Jalapeños

Recipe: Creamed Corn

Take advantage of that fresh, sweet summer corn you picked up at the farmers’ market with this classic Southern dish. All Southerners can agree that although we always keep a can of creamed corn in our pantries, the homemade version is the ultimate in Southern comfort. Corn, which is naturally sweet, simmers with heavy cream and butter for a heart-warming barbecue side. Make sure you 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: Freezer Coleslaw

Freezer coleslaws were a hit in all of our vintage eighties issues, and now we can see why. Make this sweet and tangy vinegar-based slaw ahead of time. With minimal cook time and a short ingredient list, this coleslaw is easy enough to whip up on a weeknight to prepare for the upcoming weekend gathering. After you combine the dressing with the shredded slaw mixture, throw it in the freezer for up to a month. Whether you’re making it for a party, or just as a side to have on-hand for a weeknight family dinner, this versatile slaw will please the crowd. Just set it out 3 hours before serving – it’ll stay cold and crunchy longer than most.

Recipe: Peanutty Coleslaw

This zesty Asian twist on classic slaw is wonderful with smoked chicken and pork. Wasabi paste and fresh grated ginger give this colorful mix a delightful eye-opening Asian kick. And the surprising peanutty crunch takes the flavors up a notch. This restaurant-level side dish is perfect as an appetizer, on its own, or even on top of a classic plate of Southern BBQ. Traditional flavors like green onions and mayonnaise mesh with classic entrees, while more unconventional spices add an additional layer of flavor. Don’t worry about leftovers (if you even have any!) This delicious Asian slaw is even better the next day piled high on a leftover pulled pork sandwich.

Recipe: Napa Cabbage-and-Sweet Pepper Slaw

Unlike the title suggests, Napa Cabbage does not hail from California. It is actually a type of Chinese cabbage grown near the Beijing region of China. When shopping for Napa Cabbage, look for a long, oval shaped leafy green that more closely resembles a large head of romaine lettuce. Because it is sweeter and softer than green cabbage, Napa cabbage is perfect for eating in its raw form, like coleslaw. Sweetened with honey, this slaw gives a nod back to its Asian roots with a rice vinegar base. Flavored with red onion, parsley, and mint, this unique slaw is a great change of pace that your guests will gobble up. Serve with pulled pork sandwiches for a smoky and sweet Southern meal.

Recipe: Barbecue Deviled Eggs

No Southern get-together is complete without a platter of deviled eggs, and there are endless ways to make them. This barbecue deviled egg recipe 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. Still can’t get your deviled eggs to come out right? Make sure you are not falling victim to one of the dozen ways to ruin deviled eggs.

Recipe: Tomato-and-Onion Salad

There are complex sides that come in and out of style. Then, there are classic side dishes that have withstood the test of time, and continue appearing on barbecue spreads across the South. We love this recipe because it adds a simple, summery, healthy side to any summer get-together. The flavors of this tomato salad recipe really shine with the addition of sweet Vidalia onions, fresh basil and balsamic vinaigrette. 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. Add a few slices of fresh mozzarella for a caprese-inspired upgrade.

Recipe: Watermelon, Mâche, and Pecan Salad

Take two Southern icons, watermelon and toasted pecans, and combine them with slightly sweet, nutty mâche. Mâche, French for “Lamb’s lettuce,” is known as the “mayonnaise of salad greens for its buttery, tender, velvety, and nutty taste – like a less pepper or bitter arugula, cooked as you would cook spinach. Add melon, pecan, and cheese to raw mâche 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. Toss in a reader-favorite classic Southern salad dressing, pepper jelly vinaigrette, for a salad that will disappear before your eyes.

Recipe: Bacon Potato Salad

One reader calls this Bacon Potato Salad her “go-to company salad.” It’s light, flavorful, and satisfying – perfect for any summer barbecue or potluck. Simple ingredients like green onions, celery, pimiento, and paprika combine in a classic potato salad that has stood the test of time. We found this recipe works best with round white potatoes. You can reduce calories from fat by using light mayo and light sour cream. Jazz up your presentation by serving this salad in paprika-rimmed glasses. Simply dip the rims in lemon or lime juice, then into paprika. Garnish with a sprinkling of paprika, and a celery stick spear.

Recipe: Fipps Family Potato Salad

One of the Southern Living Staff’s all-time favorite potato salads, no collection of potato salad is complete without the beloved Fipps family recipe. The secret to this simple 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. Leave the potato skins on, or peel your taters. This creamy, hearty potato salad recipe works either way. Take the flavor up a notch with a sprinkle of garlic or onion powder, but be sure not to add to many extras – this recipe is iconic because of its simplicity.

Recipe: Green Barbecue Sauce

You have heard of vinegar-based, mustard-based, sugar-based, and even white barbecue sauce. Now, we are throwing a new one out at you: green barbecue sauce. This Tex-Mex twist on traditional barbecue sauce combines tangy green tomatoes and crisp tomatillos for a tongue-tingling flavor sensation. A slow, 2-hour long simmer of green tomatoes, tomatillos, garlic cloves, vinegar, onion, mustard, and red pepper gives this sauce rich, yet still fresh, flavor. You just have to try this summery barbecue sauce over your favorite recipe for barbecue chicken, shrimp, or grilled fish. Better still, you can make this up to 1 week ahead.

Recipe: Root Beer Baked Beans

This tasty twist on baked beans stirs together in minutes, then bakes just until bubbly and thick. Transform canned pork and beans into gourmet-level baked beans by stirring in peppery-sweet root beer, dry mustard, hot sauce, and bacon. The 5-minute prep time might make this dish one of your summertime favorites. 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, bubbly kiss of flavor from a Southern favorite: good ol’ root beer. Instead of traditional brown sugar, root beer provides the same amount of necessary sugar with added flavors of sassafras and sarsaparilla.

Recipe: Green Bean, Grape, and Pasta Toss

If you like broccoli salad, you will love this colorful red-and-green salad. Savory bacon and crunchy chopped pecans add texture and saltiness to the creamy-dressing-coated dish. Creamy mayonnaise, sugar, and tangy red wine vinegar combine in a sweet yet sharp dressing. Seedless red grapes bring sugary sweetness that will bursts in your mouth. Cook the pasta al dente, so it's firm enough to hold its own when tossed with the tangy-sweet salad dressing. Up the elegance by presenting this beautiful salad on a bed of greens, and if you’re in a bind, substitute whichever vegetables you have on hand for an easy alteration.