Take your plate to new heights with the perfect accompaniments
By Douglas Brown
Just like barbecue styles, barbecue side dishes vary too. But at least two sides appear in most barbecue restaurants or on the tattered picnic table of many a pitmaster: coleslaw and baked beans.
The slaw can revel in vinegar, or wallow in mayonnaise. The beans can come loaded with bacon and chile heat, or laced with pulled pork and molasses. But regardless of the recipe, these are standard barbecue sides.
Sides find their greatest diversity in the South, where a barbecue restaurant might offer collard greens, fried okra, hush puppies, potato salad, creamed spinach, cornbread, corn on the cob and more. At some Texas barbecue joints, on the other hand, you can choose from beans and pickles. Others in Texas, though, offer the full Southern-style side buffet.
Classic Sides Recipes: