The 10 Best side dishes for BBQ
In terms of BBQ, side dishes are often overlooked even though they are what make the whole meal come together
Depending on if you’re barbecuing ribs, brisket or chicken; sides can take your barbecue experience to another level entirely.
Creamy coleslaw and tangy potato salad with smoky baked beans and charred corn on the cob for instance offer a range of tastes and textures that go with your meaty main courses perfectly.
This article lists down some great ideas for sides that will turn any backyard cookout into an unforgettable feast!
1. Coleslaw
For me, nothing pairs with dinner like a crisp, crunchy coleslaw. The textures are what I love: the cold, dark green cabbage in contrast with the sharp yellow of the carrots.
Best of all, it all comes alive when the dressing is added, tangy from the vinegar and full of flavor. I prefer my coleslaw to be very crunchy, so I rarely use a pre-made coleslaw mix, but I’ll admit to using the shredding tool on my food processor to help.
And there’s something truly satisfying about making your own. When it comes to taste, it’s not about following a recipe for me, it’s about finding a balance of flavors that work together.
Ingredients
- 1 small head of green cabbage, finely shredded
- 1 small head of red cabbage, finely shredded
- 1 large carrot, grated
- 1/2 cup mayonnaise
- 1/4 cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons sugar
- Salt and pepper to taste
Instructions
1. Put the shredded green cabbage, red cabbage and grated carrot into a bowl.
2. Whisk the mayonnaise, apple cider vinegar, Dijon mustard, and sugar together in a small bowl.
3. Pour the dressing over the cabbage mixture and toss until evenly coated.
4. Season with salt and pepper to taste, adjusting as necessary.
5. Refrigerate, covered, for at least 1 hour to allow the flavours to meld before serving.
6. Serve chilled as a side dish for BBQ or your favorite meal.
2. Baked Beans
I love baked beans, the sort of comfort food which is thick and hearty and satisfying texture.
The meaty texture of the beans and sauce mixture is a lovely combination which makes the food wonderfully filling, nutritious and delicious. My recipe in particular tends to be a tad on the sweet side.
Ingredients
- 1 can (28 ounces) baked beans
- 1/2 cup ketchup
- 1/4 cup molasses
- 1/4 cup brown sugar
- 1 tablespoon yellow mustard
- 1/2 teaspoon Worcestershire sauce
- 1 small onion, finely chopped
- 3-4 strips of bacon, chopped
- Salt and pepper to taste
Instructions
1. Preheat your oven to 350°F (175°C).
2. Fry the chopped bacon in a large skillet over medium heat until crispy. Take the bacon out and set it aside, reserving the drippings in the skillet.
3. Chop the onion and fry it in the bacon fat until tender and translucent.
4. Transfer the baked beans into a large mixing bowl. Add the ketchup, molasses, brown sugar, yellow mustard, Worcestershire sauce, chopped cooked onions and half of the bacon. Stir until all ingredients are mixed.
5. Pour into a baking dish. Sprinkle with remaining bacon.
6. Bake, uncovered, in the already preheated oven, for about 1 hour or until the beans are bubbling and the sauce has thickened. Add salt and pepper to taste and serve.
3. Potato Salad
In my opinion, potato salad is the ultimate side dish! I love its adaptability because it always tastes great at potlucks and other gatherings.
The creamy texture and light, taste make it a perfect addition to almost any meal. I typically combine bits of tender potatoes with a tangy mayo and mustard dressing, biting-crisp celery and lots of crunchy, fresh herbs.
The result is a perfect balance of flavors and textures. My family and lifelong friends are constantly hounding me to bring it to potlucks, so I’m always experimenting with different ingredients to make it more exciting.
Ingredients
- 2 pounds small red potatoes
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup finely chopped red onion
- 1/2 cup finely chopped celery
- 2 tablespoons chopped fresh dill
- 3 hard-boiled eggs, chopped
Instructions
1. Boil the Potatoes
Put your unpeeled potatoes in a large pot with water just covering the potatoes. Bring to a boil for 15 minutes or until tender when tested with a fork. Drain and cool.
2. Prepare the Dressing
Whisk the mayonnaise, apple cider vinegar, Dijon mustard, salt and black pepper in a large bowl until combined.
3. Chop and Combine Ingredients
Meanwhile, when the potatoes have cooled, cut into bite-size pieces. Fold the diced potatoes, red onion, celery and fresh dill into the dressing, and toss well to coat all the ingredients evenly.
4. Add the Eggs
Carefully fold in the chopped hard-boiled eggs into the salad mixture.
5. Chill Before Serving
Pour into a bowl, cover with plastic wrap and refrigerate for at least an hour to let the flavors meld.
6. Serve
Serve chilled as a side dish for your BBQ. Enjoy!
4. Corn on the Cob
I like eating corn freshly picked and cooked on a summer day. Whenever I sink my teeth into the tender sweet cob of corn , it’s perfect with a bit of butter and touch of salt.
I love to try out toppings and spices to create the unique flavor experience. To me, corn on the cob is not just a side veggie, but a awesome treat with lots of nostalgic memories reminding me of barbecues with family and friends.
Ingredients
- 4 ears of fresh corn on the cob, husks removed
- 4 tablespoons unsalted butter, melted
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder (optional)
- 1 tablespoon chopped fresh parsley (optional)
- Aluminum foil (for grilling option)
Instructions
1. Preheat your grill to medium-high heat (about 375°F to 450°F).
2. Rub each cob with melted butter, then sprinkle with a large pinch of salt and lots of freshly ground pepper. Add some garlic powder if you like.
3. For the grill: Fold each ear in a foil pouch, or place it directly on the grill over medium-hot heat, turning frequently to cook for 15 to 20 minutes, until the kernels are tender and lightly blackened.
4. Or, if roasting in the oven, preheat oven to 400°F. Spread seasoned corn on baking sheet and roast 20-25 minutes, turning halfway through.
5. Remove from the grill or oven or turn off the oven, and let rest for a few minutes. Sprinkle with chopped parsley, if using.
6. Serve warm and enjoy!
5. Macaroni and Cheese
Comfort food doesn’t get more decadent than a glossy tangle of creamy, dreamy pasta together with gooey melted cheese. My favorite addition is a breadcrumb topping for maximum crunch perfection. For me, for any occasion whatsoever, you can’t get better than this.
Ingredients
- 8 oz elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 3 cups milk
- 1/4 cup butter
- 2 1/2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
Instructions
1. Preheat your oven to 350°F (175°C).
2. Cook the macaroni according to the package instructions. Drain and set aside.
3. melt butter in a large saucepan over medium-high heat; whisk in flour, salt, pepper, garlic powder and paprika until smooth.
4. Pour the milk slowly into the pot, stirring until it starts to thicken and boil.
5. Stir in the Cheddar and Parmesan cheeses until melted and the sauce smoothens out. Remove from heat.
6. Toss the cooked macaroni and cheese sauce all together in the bowl, then transfer to a prepared baking dish, then bake in the preheated oven for 20-25 minutes or until golden and bubbly on the top.
6. Grilled Vegetables
I love to cook my vegetables on the fire. Once everything is on the grill, it takes very little time for the smoke to bring out their flavors.
Somehow, the hot, open, smoky fire encourages these vegetables to release their flavors in perfect balance with their texture.
Ingredients
2 large bell peppers (assorted colors), cut into chunks
1 large red onion, cut into wedges
1 zucchini, sliced into rounds
1 yellow squash, sliced into rounds
1 cup cherry tomatoes
1/4 cup olive oil
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper to taste
Instructions
1. Preheat the grill to medium-high heat.
2. In a large saucepan, mix your olive oil, minced garlic, dried oregano, dried thyme, salt and pepper.
3. Put the bell peppers, red onion, zucchini, yellow squash and cherry tomatoes in the bowl and toss to coat all the vegetables with the seasoned oil.
4. Thread the vegetables onto skewers or use a grill basket for easier handling.
5. Grill the vegetables for 10-12 minutes, turning occasionally, until tender and charred.
6. There it is! For your BBQ, you might want to enjoy it as a side dish. Enjoy!
7. Green Bean Casserole
Every time I put it on my table, I think of holidays and holidays past. I think it must be that creamy taste, that crunch of that fried onion, that brings back so many memories.
Ingredients
- 2 pounds fresh green beans, trimmed and cut into 1-2 inch pieces
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 cup milk
- 1 teaspoon soy sauce
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 1/3 cups French-fried onions, divided
- 1 cup shredded cheddar cheese (optional)
Instructions
1. Preheat your oven to 350°F (175°C).
2. Cook the green beans in a large pot of salted boiling water for 5 to 7 minutes until tender-crisp. Drain and set aside.
3. In a large mixing bowl, mix the condensed cream of mushroom soup with the milk and salt, soy sauce, black pepper, garlic and onion powder until well blended.
4. Stir in the cooked green beans and 2/3 cup of the French-fried onions.
5. Pour into a 9×13-inch baking dish and spread evenly. Sprinkle the rest of the French-fried onions over the top, and if you desire, sprinkle shredded cheddar cheese over that.
6. Bake in a preheated oven (400 F or 200 C) for 25-30 minutes, or until the casserole is bubbly and the onions are golden brown. Serve hot.
8. Pasta Salad
I love pasta salad. Whether it’s cold or hot, it has just the right amount of salt, crunch and sauciness, coming together to create the perfect mix of flavors and textures.
I love the fact that with pasta salads, you can change it up by adding as many different ingredients as possible, whether it is dressings or fresh vegetables, making it a very versatile dish. Overall, I think pasta salad is a good meal to be prepared any time of the day either for a summer barbecue or just to eat on the go.
Ingredients
- 2 cups fusilli pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup black olives, sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
1. Cook the fusilli until al dente, drain, and rinse with cold water. 2) Mix the cooked pasta in a large bowl with the halved cherry tomatoes, the peeled cucumber diced into cubes, the quartered red onion, the black olives and the feta cheese.
3. In a small bowl, whisk together the olive oil, red wine vinegar, garlic, dried oregano, salt and pepper.
4. Once the chicken has cooled, shred it by gently pulling it into pieces with two forks.
4. Pour the dressing over the pasta salad and toss to coat evenly.
5. Add chopped parsley and toss lightly. Adjust seasoning if necessary.
6. Chill for at least half an hour to allow the flavours to come together.
9. Deviled Eggs
My best way to make them is with a sprinkle of paprika or a dash of mustard, because it just adds a little zing to make them taste their best. Making them is fun to do in the kitchen, and I wouldn’t want to miss them at a party.
Ingredients
9 large eggs
1/4 cup mayonnaise
1 tsp yellow mustard
1 tsp white vinegar
1/8 tsp salt
1/8 tsp black pepper
1/4 tsp paprika (for garnish)
Fresh chives or parsley (optional, for garnish)
Instructions
1. Put the eggs in the pot in one layer, then add enough water to comfortably cover them by at least 1 inch.
2. Bring the water to a rolling boil over high heat.
3. Set the timer for exactly 12 minutes.
4. When you hear the timer beep, no sooner or later, take the eggs off the heat.
2. Let the water come to a rolling boil, then remove it from heat. Cover the pot and let the eggs sit for 12 minutes.
3. Drain hot water. Transfer eggs to an ice bath and let cool, about 5 minutes. Peel.
4. Cut the eggs in half lengthwise. Remove the yolks and set them in a mixing bowl.
5. Mash yolks with a fork, add mayonnaise, mustard, vinegar, salt, and pepper. Mix until well blended.
6. Spoon or pipe the yolk mixture into the egg white halves; sprinkle with paprika and decorate with fresh chives or parsley; serve cold.
10. Garlic Bread
The one piece of comfort food that always tops my list is garlic bread. I love the crispy edges as much as the rich, buttery garlic at the centre.
Ingredients
1 loaf of French bread
1/2 cup unsalted butter, softened
4 cloves garlic, minced
2 tablespoons fresh parsley, finely chopped
1/4 cup grated Parmesan cheese
Salt to taste
Instructions
1. Preheat your grill to medium heat.
2. Cut the French bread loaf in half lengthwise.
3. Mash together in a small bowl the softened butter, the garlic, the parsley, the Parmesan and the salt.
4. Spread the garlic butter mixture evenly over the cut sides of the bread.
5. Put the bread, cut side down, on the grill and cook for about 5-7 minutes, or until the edges start to crisp and the butter melts into the bread.
6. Remove from the grill, slice and enjoy as a delicious BBQ side dish.
