✔ Updated · grown to 40 sides, grouped by type, with a crowd-planning guide
The best BBQ sides balance rich, smoky meat with something creamy, something crunchy and something fresh. Here are my 40 favorites, from Southern classics to grill-it-too veggies.
The best BBQ sides are coleslaw, baked beans, potato salad, mac and cheese, cornbread and grilled corn on the cob. For a balanced spread, choose one creamy side (mac and cheese or potato salad), one crunchy or tangy side (coleslaw or pickles), one starch (cornbread or beans) and one fresh option such as watermelon salad or grilled vegetables.
- Creamy: mac and cheese, potato salad, macaroni salad
- Tangy and crunchy: coleslaw, pickles, cucumber salad
- Hearty: baked beans, cornbread, potatoes
- Fresh: watermelon salad, grilled corn and veggies
Southern BBQ Classics
The sides you'll find at almost every barbecue joint. If you only make three, pick from here.
1. Coleslaw
Cool, crunchy and tangy, it cuts through rich smoked meat. Pile it on pulled pork sandwiches too.
Get the recipe →2. Baked Beans
Sweet, smoky and saucy; simmer them low and slow with a little bacon and brown sugar.
3. Potato Salad
Creamy, mustardy and best made a day ahead so the flavors settle. Keep it chilled.
Get the recipe →4. Mac and Cheese
Baked and bubbly with a golden top, the side everyone heads for first.
Get the recipe →5. Cornbread
Slightly sweet, crumbly and perfect for mopping up barbecue sauce and bean juice.
Get the recipe →6. Collard Greens
Slow-simmered Southern greens with smoked turkey or ham and a splash of vinegar.
7. Green Beans
Southern-style green beans cooked with bacon and onion until tender and savory.
Get the recipe →8. Red Beans and Rice
Creamy, spicy Louisiana-style beans over rice; filling enough to stretch the meat.
Get the recipe →9. Buttermilk Biscuits
Flaky, buttery biscuits for pulled pork sliders or a drizzle of honey.
Get the recipe →10. Mashed Potatoes and Gravy
Comfort on a plate, especially next to smoked chicken or brisket.
Get the recipe →
Fresh Salads and Slaws
Bright, crunchy sides that balance all that smoke and sauce. Most can be made ahead.
11. Watermelon Feta Salad
Juicy watermelon, salty feta, mint and lime; the most refreshing thing on a hot day.
12. Macaroni Salad
Cool and creamy with elbow pasta, celery and a tangy mayo dressing.
13. Cucumber and Apple Salad
Thin-sliced cucumber and crisp apple in a light vinegar dressing, crunchy and fresh.
14. Chick-fil-A Style Coleslaw
A finely chopped, sweeter slaw with a creamy dressing; great on sandwiches.
Get the recipe →15. Mediterranean Chickpea Salad
Chickpeas, cucumber, tomato, red onion and feta in a lemony dressing that holds up for hours.
Get the recipe →16. Quick Pickled Red Cabbage
Tangy, bright pink and ready in 30 minutes; tuck it into tacos and sandwiches.
Get the recipe →17. Quinoa Salad
Fluffy quinoa with roasted veggies and herbs, a lighter side that travels well.
18. Green Goddess Salad
A crunchy chopped salad with a herby, creamy dressing to scoop up with chips.
Get the recipe →Potatoes and Fries
Because a cookout without potatoes is just a meeting.
19. Hasselback Potatoes
Thin-sliced, crispy-edged potatoes brushed with garlic butter; they look fancy but are easy.
Get the recipe →20. Potato Wedges
Seasoned, oven-baked wedges that cook hands-off while you man the grill.
Get the recipe →21. Cajun Fries
Crispy fries tossed in a spicy Cajun seasoning; amazing with burgers and wings.
Get the recipe →22. Foil-Pack Baked Potatoes
Wrap potatoes in foil and cook them right on the grill; load them up with butter and sour cream.
23. Grilled Sweet Potatoes
Sweet potato rounds grilled until charred and tender, finished with a little chili and lime.
24. Potato Skins
Crispy potato skins loaded with cheddar, bacon and green onion; a game-day favorite.
Get the recipe →25. Funeral Potatoes
A cheesy, creamy potato casserole with a crunchy topping that feeds a crowd.
Get the recipe →
Grilled Veggies and Fruit
Already got the grill hot? Use it.
26. Grilled Corn on the Cob
Charred sweet corn brushed with butter; add chili-lime butter or a sprinkle of salt.
Get the recipe →27. Mexican Street Corn (Elote)
Grilled corn slathered in creamy mayo, cotija, chili powder and lime.
28. Grilled Zucchini
Thick zucchini planks grilled for just a few minutes so they stay tender-crisp.
Get the recipe →29. Grilled Halloumi
Salty, squeaky cheese that grills without melting; serve with lemon and herbs.
30. Grilled Pineapple
Caramelized pineapple spears that taste amazing next to pork, chicken or ham.
31. Grilled Vegetable Skewers
Peppers, onions, zucchini and mushrooms on skewers, brushed with herby oil.
Breads, Dips and Snacks
For grazing while the meat rests.
32. Garlic Bread
Buttery, garlicky bread toasted on the grill or in the oven until crisp at the edges.
33. Cheddar Garlic Biscuits
Fluffy drop biscuits with cheddar and garlic butter, ready in 20 minutes.
Get the recipe →34. Texas Roadhouse-Style Rolls
Soft, honey-sweet yeast rolls with cinnamon honey butter.
Get the recipe →35. Jalapeno Poppers
Cream cheese-stuffed jalapenos wrapped in bacon; grill or bake them.
Get the recipe →36. Fried Pickles
Crispy, tangy pickle chips with ranch for dipping; a Southern snack-bar classic.
Get the recipe →37. Bean Dip
A warm, cheesy cream cheese bean dip with tortilla chips for hungry guests.
Get the recipe →39. BBQ Nachos
Tortilla chips piled with leftover pulled pork, cheese, BBQ sauce and jalapenos.
40. Spinach Artichoke Dip
Hot, cheesy and creamy, with chips or toasted bread for scooping.
Get the recipe →How Many Sides for a BBQ?
My rule for cookouts: 3 to 4 sides for up to 10 people, and 5 to 6 for a bigger crowd. Plan about 1/2 cup of each side per person when you serve several, and 3/4 cup when you only make two or three.
Pick across the groups above so the plate doesn't end up all beige: a creamy side, a crunchy one, a starch and something green or fruity.
| Guests | Number of sides | Per side |
|---|---|---|
| 4 to 6 | 3 | About 3 cups |
| 8 to 10 | 3 to 4 | About 5 cups |
| 15 to 20 | 5 to 6 | About 8 to 10 cups |
Food Safety at the Cookout
Mayo salads, slaws and deviled eggs should stay cold, at 40°F or below. Don't leave cold or hot sides out for more than 2 hours, or 1 hour when it's above 90°F outside. I set creamy salads inside a bigger bowl of ice.
Keep hot sides like beans and mac and cheese at 140°F or above, in a slow cooker on warm or a low grill zone.
Sides for Specific BBQ Mains
Planning around one star? I've got lists for sides for ribs, brisket sides, sides for burgers and fried chicken sides. For more spud ideas, see my potato side dishes.
Frequently Asked Questions
What are the most popular BBQ sides?
Coleslaw, baked beans, potato salad, mac and cheese and cornbread are the classic five you'll see at most barbecue joints. Grilled corn on the cob, collard greens, green beans and pickles round out a traditional Southern spread.
How many sides should you have at a BBQ?
Three to four sides works for up to 10 people; make five or six for a bigger party. Aim for a mix: one creamy, one crunchy or tangy, one starch and one fresh side, and plan about half a cup of each per guest.
What BBQ sides can I make ahead?
Coleslaw, potato salad, macaroni salad, pasta salads, baked beans and deviled eggs can all be made a day ahead. Most actually taste better after a night in the fridge. Keep them chilled until serving.
What are healthy BBQ side dishes?
Grilled vegetables, watermelon salad, cucumber salad, grilled corn, chickpea or quinoa salads and a vinegar-based slaw are lighter options. They add freshness and crunch next to rich smoked meats.
How long can BBQ sides sit out?
No more than 2 hours at room temperature, or 1 hour when it's above 90°F outside. Keep cold sides at 40°F or below on ice and hot sides at 140°F or above, and refrigerate leftovers promptly.
