Side Dishes That Have Always Been Part Of The Barbecue Table
Every great cookout has a star on the grill, but the sides are what turn a meal into a memory. You know the ones that fill big bowls and somehow taste better under sunny skies.
These classics bring crunch, creaminess, and that just-right tang to every plate. Ready to build the perfect barbecue table, one beloved side at a time?
1. Potato Salad
Potato salad shows up like a beloved cousin, familiar and always welcome. It is creamy, tangy, and loaded with those chunks that hold dressing perfectly.
You taste mustard, a little vinegar, maybe dill pickles, and think about who taught you to make it.
Some folks fold in eggs; others keep it simple with celery crunch. There is always a debate about mustard versus mayo balance, and everyone claims their version wins.
Honestly, they are all winners when chilled and spooned next to smoky ribs.
It travels well, feeds a crowd, and plays nice with every sauce. Grab a scoop, then another, pretending it is just a taste.
That familiar comfort anchors the whole plate.
2. Coleslaw
Coleslaw is the cool, crunchy side that refreshes the palate between smoky bites. The cabbage stays crisp, carrots add sweetness, and the dressing rides a line between creamy and tangy.
A sprinkle of celery seed whispers old-school charm.
You can go vinegar-forward and bright, or lean rich and smooth. Either way, it cuts through pulled pork like a perfect partner.
It even moonlights as a sandwich topper, piling high on buns with sticky sauce.
Make it ahead so flavors meld, then serve it icy cold. That first forkful feels like hitting a reset button.
Suddenly, everything else on the plate tastes even better.
3. Baked Beans
Baked beans bring that sweet-savory depth that whispers campfire stories. Molasses, brown sugar, and a hint of mustard make the sauce clingy and rich.
Bits of bacon or smoked sausage add backbone without stealing the show.
They taste slow-cooked even when you cheat with canned beans and jazz them up. Slide the pot onto the grill to catch some smoke, and the aroma turns heads.
That sticky edge around the pan is always the best bite.
Spoon them beside brisket, mop up with cornbread, and let the sauce streak across your plate. They balance heat and sweetness like pros.
Somehow, there are never leftovers.
4. Mac and Cheese
Mac and cheese is the side you promise to take small scoops of, then abandon all restraint. Velvety sauce slides into every elbow and shell.
Sharp cheddar brings bite while a hint of smoked paprika nods to the grill.
Some swear by a stovetop version for silkiness, others chase that bubbly baked crust. Either way, it comforts like a blanket on a breezy patio.
Kids steal extra forkfuls; adults pretend not to notice.
Add-ons like bacon, jalapeno, or gouda make it feel cookout-special. Serve it hot, so the cheese clings in glorious strings.
Suddenly, it becomes everyone’s second main.
5. Corn on the Cob
Corn on the cob might be the most joyful cookout bite. Those kernels pop with sweetness, made better by smoky grill marks.
Brush with butter, shower with salt, and watch it disappear.
Some folks like a squeeze of lime and chili powder, others keep it plain and simple. The cobs feel tailor-made for sticky hands and paper plates.
Wrap them in foil to steam, or char directly for deeper flavor.
It is affordable, shareable, and endlessly customizable. You can even shave it off for salads after.
But really, holding a hot cob and taking buttery bites feels like summer.
6. Cornbread
Cornbread shows up ready to soak up sauce, beans, and every drippy bit. It is lightly sweet, a little crumbly, and proud of its crusty edges.
A pat of honey butter turns each wedge into a treat.
Some swear by cast iron for that sizzle and browned bottom. Others fold in jalapenos or corn kernels for surprise pops.
However you bake it, warm slices vanish fast.
It is the bridge between savory mains and sweet sides. Break off a corner and swipe your plate clean.
Suddenly, your barbecue feels like a real feast.
7. Deviled Eggs
Deviled eggs are the stealth appetizer that lives on the side table. The filling is silky, a little tangy, and dusted with paprika.
One turns into two before you know it.
There is endless room for flair: mustard zip, pickle brine, or a pinch of cayenne. Some top with bacon crumbles or dill for crunch and aroma.
They chill beautifully and deliver instant nostalgia.
Carry them in a dedicated tray, then watch them vanish first. They work with everything from ribs to chicken.
Honestly, they are never not the right choice.
8. Green Beans
Green beans bring a little virtue to a plate stacked with carbs. Cook them until tender-crisp, then toss with onions and smoky bacon.
The snap stays, the flavor deepens, and nobody complains about vegetables.
A splash of vinegar or lemon brightens the whole bowl. Add almonds for crunch if you like a little elegance at the picnic table.
They sit happily beside steaks, ribs, and sausages.
Best of all, they taste just as good warm or room temperature. That flexibility means easy timing with the grill.
They are the dependable green you will keep making.
9. Watermelon Slices
Watermelon slices are the heat antidote you crave between smoky bites. Cold, juicy triangles drip down wrists and make everyone grin.
The sweetness resets your palate and keeps the meal feeling light.
Keep a big platter on ice so it stays frosty. Add a pinch of salt or chili-lime seasoning if you want contrast.
Kids sprint for it; grownups follow without shame.
It doubles as dessert when the grill runs long. There is no easier crowd-pleaser, period.
Every barbecue table looks more inviting with a stack of watermelon.
10. Pasta Salad
Pasta salad feeds a crowd and never feels fussy. Twisty noodles catch tangy dressing, herbs, and crunchy vegetables.
It is a make-ahead dream that only improves overnight.
You can swing Italian with olives and salami or go ranchy with bacon and cheddar. Add whatever the crisper offers: peppers, cucumbers, or broccoli florets.
It is flexible like that, and nobody minds refills.
Serve it chilled so the flavors stay bright under the sun. Big bowls invite generous scoops and easy seconds.
Suddenly, there is balance on the plate again.
11. Pickles and Pickle Chips
Pickles are the palate reset you did not realize you needed. Crunchy, cold, and briny, they slice through rich sauces and smoke.
Chips, spears, or coins, they work with every bite.
Set out a mix: classic dills, bread-and-butter sweetness, and something spicy. People graze between ribs and brisket to keep flavors sharp.
They even tuck into sandwiches for extra snap.
Homemade quick pickles are easy and impressive. But store-bought jars disappear just as fast.
Keep a chilled bowl on the table and watch the traffic.
12. Onion Slices and Raw Onion Salad
Raw onions bring sharpness that makes smoky meat sing. Thick slices or a quick salad with vinegar, salt, and herbs delivers crunch and clarity.
Red onions offer color while white onions punch harder.
Toss with a sprinkle of sumac or black pepper for a little edge. Let them rest a few minutes so the bite mellows just enough.
They slide onto sandwiches or ride the plate like a true side.
It is simple, affordable, and strangely addictive. One crisp bite, and suddenly the sauce wakes up.
That brightness keeps your appetite going.
13. Cucumber Salad
Cucumber salad cools everything down without stealing the spotlight. Thin slices soak up a vinegary dressing, sometimes creamy, always refreshing.
Dill and red onion add just the right lift.
It is the side you keep circling back to when the heat rises. Serve extra cold, even slightly icy, for maximum snap.
The crunch contrasts beautifully with tender meats.
Make it ahead, then adjust with a pinch of sugar or salt. The flavors come together quickly and stay bright.
You will want a second forkful before the plate is empty.
14. Collard Greens
Collard greens bring slow-cooked soul to the table. They simmer until tender in savory pot liquor with smoked meat.
A dash of vinegar at the end makes every leaf pop.
Some like heat from pepper flakes; others prefer gentle warmth. Either way, they cozy up beside ribs and chicken beautifully.
Spoon some broth over your plate and thank yourself later.
They are hearty but still feel like a vegetable victory. Make a big pot because leftovers are gold.
Collards taste even better the next day.
15. Biscuits or Soft Rolls
Biscuits and soft rolls solve every barbecue logistics problem. They swipe through sauce, hold pulled pork, and cradle extra pickles.
Fluffy insides meet buttery edges, and suddenly hands replace forks.
Serve them warm under a napkin-lined basket so they stay tender. A swipe of butter or honey turns them snacky fast.
People build secret mini sandwiches when nobody looks.
They bridge the gap between savory and sweet sides with ease. Bake ahead and rewarm on the grill in foil.
Expect the basket to empty first.
16. French Fries
French fries are not always backyard traditional, but they are undeniable crowd-pleasers. Crisp outsides meet fluffy centers, begging for a dunk in sauce.
They partner with ribs, burgers, and smoked chicken like naturals.
Season simply with salt, or dust with barbecue spice for extra swagger. Double-fry for crunch that survives the picnic table.
Even air-fryer batches vanish suspiciously fast.
They give plates a diner vibe that feels fun and familiar. Stack them high and watch hands reach in.
Fries do not ask for permission, they just belong.
17. Hush Puppies
Hush puppies taste like cornbread’s playful cousin. Crunchy outside, tender inside, they carry onion sweetness and a hint of spice.
Dip them in honey butter or tangy sauce and try to stop.
They pair with fried fish and barbecue alike, bringing coastal comfort to the table. The craggy edges hold dips beautifully.
Fresh from the fryer, they are irresistible.
Make a big batch and keep them warm in a towel-lined basket. They disappear between conversations and grill checks.
Every bite crackles with golden goodness.
18. Potato Chips
Potato chips might be the easiest side ever, and still a champion. Salty crunch slides between bites of saucy meat like punctuation.
Kettle-cooked, ridged, or classic, they all work.
Set out onion dip and watch the crowd hover. Chips help when the grill runs late, buying time without complaints.
They also tuck into sandwiches for bonus texture.
Open a couple bags and call it done, zero stress. On sunny days, that simplicity is perfect.
Crunch is a language everyone speaks.
19. Fruit Salad
Fruit salad brings brightness and a little celebration to the spread. Berries, melons, and grapes mingle in a cold, juicy mix.
A squeeze of citrus and fresh mint ties it all together.
It lightens the plate after rich meats without feeling like an afterthought. Keep it chilled so textures stay crisp and refreshing.
People who claim they are full always scoop some anyway.
Use what is sweetest and in season for easy wins. A light honey glaze can make it shine.
It is summer in a bowl, every time.
20. Banana Pudding
Banana pudding may be dessert, but it sits proudly on the barbecue table. Layers of vanilla wafers, ripe bananas, and silky custard feel timeless.
Every scoop tastes like comfort and celebration.
Serve it cold so the wafers soften into cake-like bites. A cloud of whipped topping seals the deal.
People who thought they wanted pie suddenly change plans.
Make it ahead and let the flavors marry overnight. Bring a big spoon because portions trend generous.
It is the sweet goodbye that keeps guests lingering.
