Texas BBQ Sides That We Know and Love

Written By Mariano Clement Gupana

Discover > BBQ at Home  > Texas BBQ Sides That We Know and Love

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Many Texans grew up getting familiar with family recipes of potato salads and other sides that wouldn't complete the whole Texan tradition of a barbecue and an awesome outdoor weekend barbecue with the community.

I, for one, feel the comforts of home whenever I get to try grandma's grilled steaks, mac 'n cheese (how long does cheese last?), and coleslaw that has a tangy lime kick to it that I can never forget. While some have been going to the same Texas barbecue joint in their community for generations.

This marriage of the flavors of traditional Texas BBQ sides with influences from different worldwide cultures is why we enjoy a blindingly wide array of best barbeque sides to pair with our world-famous barbecue.

From a fusion of Central Texas and Southeast Asian cuisines to your food truck BBQ side dishes for a crowd, read on to delve into the flavorful world of BBQ side dish ideas that made Texas BBQ what it is today.

Some Texas BBQ with Flavor on the Side

The experience is always incomplete for me whenever I gorge on tender juicy slices of beef brisket (What wine goes well with beef brisket?) but don't have a salad or slaw to balance it all out. This partnership between these two types of food items gives us an interesting perspective on the many flavors that Texans throughout the state enjoy with their go-to local barbecue joints.

bbq and sides

So, what goes with brisket? Texas barbecue is a popular cuisine with slow-cooked meats smoked over wood for hours until they're tender and flavorful. Whether it's brisket, ribs, or pulled pork, Texas barbecue is a mouth-watering meal that can be enjoyed with various tasty sides. Here are some of the best sides to pair with Texas barbecue and a recipe for each.

Cornbread

Cornbread is a classic side dish that's perfect for Texas barbecue. This sweet, savory bread is made with cornmeal (how long does cornmeal last?), flour (how long does flour last?), sugar, and buttermilk, and it's often served with butter or honey. Cornbread is an excellent accompaniment to brisket, ribs, and pulled pork, as it helps to balance out the smoky flavors of the meat.

cornbread

Ingredients:

Instructions:

  • Preheat the oven to 400°F (200°C). Grease a 9-inch (23 cm) square baking pan with cooking spray or butter.

  • In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.

  • In a separate mixing bowl, whisk together the buttermilk, eggs, and melted butter.

  • Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

  • Pour the batter into the prepared baking pan and smooth the surface with a spatula.

  • Bake for 20-25 minutes, or until a toothpick inserted into the center of the cornbread comes out clean.

  • Let the cornbread cool in the pan for 5 minutes, then transfer it to a wire rack to cool completely.

You know you're going to get real stuffed when you're at a family barbecue and the cornbread is on point. Best enjoyed with grilled chicken, slow-cooked buttery soft briskets, or even as stuffing for your next turkey roast. Easy to prepare and a versatile staple side, cornbread is here to stay.

Yield: 12
Author: Mariano Clement Gupana
Cornbread

Cornbread

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
Cornbread is a classic side dish that's perfect for Texas barbecue. This sweet, savory bread is made with cornmeal, flour, sugar, and buttermilk, and it's often served with butter or honey.

Ingredients

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 2/3 cup granulated sugar
  • 3 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs
  • 1/3 cup vegetable oil

Instructions

  1. Preheat the oven to 400°F (200°C). Grease a 9-inch (23 cm) square baking pan with cooking spray or butter.
  2. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
  3. In a separate mixing bowl, whisk together the buttermilk, eggs, and melted butter.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Pour the batter into the prepared baking pan and smooth the surface with a spatula.
  6. Bake for 20-25 minutes, or until a toothpick inserted into the center of the cornbread comes out clean.
  7. Let the cornbread cool in the pan for 5 minutes, then transfer it to a wire rack to cool completely.

Nutrition Facts

Calories

210

Fat

8 g

Sat. Fat

2 g

Carbs

30 g

Fiber

2 g

Net carbs

29 g

Sugar

12 g

Protein

4 g

Sodium

300 mg

Cholesterol

33 mg

Percentages are based on a diet of 2000 calories a day.

Coleslaw

Coleslaw is a fresh and crunchy side dish that pairs well with Texas barbecue. This salad is made with shredded cabbage, carrots, and a tangy dressing of mayonnaise, vinegar, and sugar. This classic side is a great way to add some texture and brightness to your barbecue plate, and, with a tangy-sweet dressing, it complements the rich, savory flavors of beef brisket and ribs.

coleslaw

Ingredients:

Instructions:

  • In a large mixing bowl, combine the shredded cabbage and grated carrots.

  • In a separate mixing bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, celery seeds, salt, and black pepper until smooth and creamy.

  • Pour the dressing over the cabbage and carrots, and toss to coat evenly.

  • Cover the coleslaw with plastic wrap and refrigerate for at least 1 hour, or overnight.

  • Before serving, stir in the chopped parsley for a fresh and herbaceous finish.

Serve the Texas-style coleslaw alongside your favorite Texas-style barbecue dishes, such as brisket, ribs, or pulled pork. Or a great side dish when enjoying grilled chicken thighs or lamb kebabs.

Yield: 8
Author: Mariano Clement Gupana
Coleslaw

Coleslaw

Prep time: 15 MinInactive time: 1 HourTotal time: 1 H & 15 M
Coleslaw is a fresh and crunchy side dish that pairs well with Texas barbecue. This salad is made with shredded cabbage, carrots, and a tangy dressing of mayonnaise, vinegar, and sugar.

Ingredients

  • 1 head green cabbage, finely shredded
  • 2 large carrots, peeled and grated
  • 1/2 cup mayonnaise
  • 1/4 cup apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 1 teaspoon celery seeds
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh parsley, chopped

Instructions

  1. In a large mixing bowl, combine the shredded cabbage and grated carrots.
  2. In a separate mixing bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, celery seeds, salt, and black pepper until smooth and creamy.
  3. Pour the dressing over the cabbage and carrots, and toss to coat evenly.
  4. Cover the coleslaw with plastic wrap and refrigerate for at least 1 hour, or overnight.
  5. Before serving, stir in the chopped parsley for a fresh and herbaceous finish.

Nutrition Facts

Calories

145

Fat

11 g

Sat. Fat

2 g

Carbs

11 g

Fiber

4 g

Net carbs

7 g

Sugar

7 g

Protein

2 g

Sodium

310 mg

Cholesterol

6 mg

Percentages are based on a diet of 2000 calories a day.

Baked Beans

Baked beans (how long di baked beans last?) are a classic barbecue side dish that's perfect for Texas-style meats. This dish is made with canned beans, bacon (how long does bacon last?), onions, and a sweet and tangy barbecue sauce, made with ketchup, brown sugar, and mustard. Baked beans are a hearty and flavorful side that pairs well with brisket pork ribs, (What wine goes well with pork ribs?) and pulled pork.

baked beans

Ingredients:

Instructions:

  • Rinse the navy beans and remove any debris. Place the beans in a large pot or Dutch oven and add enough water to cover them by about 2 inches. Bring the water to a boil and let the beans cook for 2 minutes. Remove the pot from the heat, cover, and let the beans soak for 1 hour.

  • Drain the soaking water from the beans and rinse them. Add 8 cups of fresh water to the pot with the beans, and bring the water to a boil. Reduce the heat to low, cover the pot, and let the beans simmer for 1 hour.

  • While the beans are cooking, preheat the oven to 325°F (160°C).

  • In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon from the skillet with a slotted spoon and set aside.

  • In the same skillet, sauté the diced onion and minced garlic in the bacon fat until the onion is translucent.

  • In a mixing bowl, whisk together the ketchup, molasses, brown sugar, apple cider vinegar, Dijon mustard, smoked paprika, black pepper, and cayenne pepper.

  • Add the cooked bacon, sautéed onion and garlic, and the ketchup mixture to the pot with the simmering beans. Stir everything together until well combined.

  • Cover the pot with a lid and transfer it to the preheated oven. Bake the beans for 2-3 hours, or until they are tender and the sauce is thick and bubbly.

  • If desired, sprinkle the chopped parsley over the top of the baked beans before serving.

These baked beans are a perfect side dish to any Texas-style barbecue feast. This baked beans recipe is easy to make and can be prepared in advance, making it a great dish for any barbecue gathering. Try it out and enjoy the delicious taste of Texas-style barbecue with these mouth-watering baked beans!

Yield: 12
Author: Mariano Clement Gupana
Baked Beans

Baked Beans

Prep time: 20 MinCook time: 4 HourTotal time: 4 H & 20 M
Baked beans are a classic barbecue side dish that's perfect for Texas-style meats. This dish is made with canned beans, bacon, onions, and a sweet and tangy barbecue sauce, made with ketchup, brown sugar, and mustard.

Ingredients

  • 1 pound dry navy beans
  • 8 cups water
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1/2 pound bacon, diced
  • 1/2 cup ketchup
  • 1/4 cup molasses
  • 1/4 cup brown sugar
  • 1/4 cup apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup fresh parsley, chopped (optional)

Instructions

  1. Rinse the navy beans and remove any debris. Place the beans in a large pot or Dutch oven and add enough water to cover them by about 2 inches. Bring the water to a boil and let the beans cook for 2 minutes. Remove the pot from the heat, cover, and let the beans soak for 1 hour.
  2. Drain the soaking water from the beans and rinse them. Add 8 cups of fresh water to the pot with the beans, and bring the water to a boil. Reduce the heat to low, cover the pot, and let the beans simmer for 1 hour.
  3. While the beans are cooking, preheat the oven to 325°F (160°C).
  4. In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon from the skillet with a slotted spoon and set aside.
  5. In the same skillet, sauté the diced onion and minced garlic in the bacon fat until the onion is translucent.
  6. In a mixing bowl, whisk together the ketchup, molasses, brown sugar, apple cider vinegar, Dijon mustard, smoked paprika, black pepper, and cayenne pepper.
  7. Add the cooked bacon, sautéed onion and garlic, and the ketchup mixture to the pot with the simmering beans. Stir everything together until well combined.
  8. Cover the pot with a lid and transfer it to the preheated oven. Bake the beans for 2-3 hours, or until they are tender and the sauce is thick and bubbly.
  9. If desired, sprinkle the chopped parsley over the top of the baked beans before serving.

Nutrition Facts

Calories

189

Fat

8 g

Sat. Fat

3 g

Carbs

24 g

Fiber

4 g

Net carbs

20 g

Sugar

13 g

Protein

6 g

Sodium

243 mg

Cholesterol

12 mg

Percentages are based on a diet of 2000 calories a day.

Mac and Cheese

Mac and cheese is a delicious and indulgent side dish that's sure to be a hit at any barbecue. This dish is made with macaroni pasta (how long does pasta last?), cheese sauce, and sausage and a crunchy breadcrumb topping. Mac and cheese is a great side for Texas-style ribs, as it provides a creamy and cheesy contrast to the smoky meat.

mac and cheese

Ingredients:

  • 1 pound elbow macaroni

  • 4 tablespoons butter

  • 4 tablespoons flour

  • 4 cups whole milk

  • 2 cups grated sharp cheddar cheese

  • 1 cup grated Gouda cheese

  • 1/2 cup grated Parmesan cheese

  • 1/2 teaspoon garlic powder (how long does garlic powder last?)

  • 1/2 teaspoon onion powder (how long does onion powder last?)

  • 1/2 teaspoon paprika

  • Salt and pepper, to taste

Instructions:

  • Preheat your oven to 375°F (190°C).

  • Cook the elbow macaroni according to package instructions until al dente. Drain the macaroni and set it aside.

  • In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture turns light brown and bubbly.

  • Gradually pour in the whole milk, whisking constantly to prevent lumps. Cook the mixture for 5-7 minutes, stirring frequently, until it thickens.

  • Stir in the grated cheddar, Gouda, and Parmesan cheeses, garlic powder, onion powder, paprika, salt, and pepper. Stir until the cheese is melted and the sauce is smooth and creamy.

  • Add the cooked macaroni to the cheese sauce, and stir until the macaroni is coated evenly.

  • Transfer the mac and cheese to a large baking dish, and bake for 20-25 minutes, or until the top is golden brown and crispy.

This coleslaw recipe is the perfect accompaniment to any Texas-style barbecue. With its blend of crunchy cabbage, sweet carrots, tangy vinegar, and creamy dressing, it's sure to be a hit at any cookout or summer gathering. So, fire up the grill, pull out the brisket and ribs, and don't forget to whip up a batch of this delicious coleslaw to complete your perfect barbecue feast.

Yield: 6
Author: Mariano Clement Gupana
Mac and Cheese

Mac and Cheese

Prep time: 10 MinCook time: 45 MinTotal time: 55 Min
Mac and cheese is a delicious and indulgent side dish that's sure to be a hit at any barbecue. This dish is made with macaroni pasta, cheese sauce, and sausage and a crunchy breadcrumb topping.

Ingredients

  • 1 pound elbow macaroni
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 4 cups whole milk
  • 2 cups grated sharp cheddar cheese
  • 1 cup grated Gouda cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • Salt and pepper, to taste

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cook the elbow macaroni according to package instructions until al dente. Drain the macaroni and set it aside.
  3. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture turns light brown and bubbly.
  4. Gradually pour in the whole milk, whisking constantly to prevent lumps. Cook the mixture for 5-7 minutes, stirring frequently, until it thickens.
  5. Stir in the grated cheddar, Gouda, and Parmesan cheeses, garlic powder, onion powder, paprika, salt, and pepper. Stir until the cheese is melted and the sauce is smooth and creamy.
  6. Add the cooked macaroni to the cheese sauce, and stir until the macaroni is coated evenly.
  7. Transfer the mac and cheese to a large baking dish, and bake for 20-25 minutes, or until the top is golden brown and crispy.
  8. This coleslaw recipe is the perfect accompaniment to any Texas-style barbecue. With its blend of crunchy cabbage, sweet carrots, tangy vinegar, and creamy dressing, it's sure to be a hit at any cookout or summer gathering. So, fire up the grill, pull out the brisket and ribs, and don't forget to whip up a batch of this delicious coleslaw to complete your perfect barbecue feast.

Nutrition Facts

Calories

794.2

Fat

39.93 g

Sat. Fat

23.5 g

Carbs

71.1 g

Fiber

2.65 g

Net carbs

68.44 g

Sugar

10.91 g

Protein

36.95 g

Sodium

874.25 mg

Cholesterol

129.46 mg

Percentages are based on a diet of 2000 calories a day.

Potato Salad

Potato salad is a classic picnic and barbecue side dish that pairs well with Texas-style meats. This salad is made with boiled potatoes, hard-boiled eggs, celery, and a creamy dressing made with mayonnaise, mustard, and vinegar. Potato salad is a great way to add some carbs and creaminess to your barbecue plate, and it complements the bold flavors of smoked brisket and ribs.

potato salad

Ingredients:

  • 2 pounds potatoes, peeled and diced

  • 4 hard-boiled eggs, diced

  • 1/2 cup diced celery

  • 1/4 cup diced onion

  • 1/4 cup chopped pickles

  • 1/2 cup mayonnaise

  • 1/4 cup sour cream

  • 1 tablespoon yellow mustard

  • 1 tablespoon apple cider vinegar

  • 1 tablespoon sugar

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • Salt and pepper, to taste

Instructions:

  • In a large pot, cover the diced potatoes with water and bring to a boil over high heat. Reduce the heat to medium and let the potatoes simmer for 8-10 minutes, or until they are tender but not mushy.

  • Drain the potatoes and rinse them with cold water to stop the cooking process. Let them cool to room temperature.

  • In a large mixing bowl, combine the cooled potatoes, diced hard-boiled eggs, diced celery, diced onion, and chopped pickles.

  • In a separate bowl, whisk together the mayonnaise, sour cream, yellow mustard, apple cider vinegar, sugar, garlic powder, onion powder, salt, and pepper until the mixture is smooth and well combined.

  • Pour the dressing over the potato salad and toss gently until the vegetables are coated evenly.

  • Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or until the potato salad is chilled and the flavors have melded together.

This potato salad recipe is the perfect addition to any Texas-style barbecue feast. It's a simple and easy-to-make side dish that will impress your guests and keep them coming back for more. Try it out at your next barbecue gathering and enjoy the delicious taste of Texas-style barbecue with this tasty potato salad!

Yield: 8
Author: Mariano Clement Gupana
Potato Salad

Potato Salad

Prep time: 10 MinCook time: 10 MinInactive time: 1 HourTotal time: 1 H & 20 M
Potato salad is a classic picnic and barbecue side dish that pairs well with Texas-style meats.

Ingredients

  • 2 pounds potatoes, peeled and diced
  • 4 hard-boiled eggs, diced
  • 1/2 cup diced celery
  • 1/4 cup diced onion
  • 1/4 cup chopped pickles
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon yellow mustard
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper, to taste

Instructions

  1. In a large pot, cover the diced potatoes with water and bring to a boil over high heat. Reduce the heat to medium and let the potatoes simmer for 8-10 minutes, or until they are tender but not mushy.
  2. Drain the potatoes and rinse them with cold water to stop the cooking process. Let them cool to room temperature.
  3. In a large mixing bowl, combine the cooled potatoes, diced hard-boiled eggs, diced celery, diced onion, and chopped pickles.
  4. In a separate bowl, whisk together the mayonnaise, sour cream, yellow mustard, apple cider vinegar, sugar, garlic powder, onion powder, salt, and pepper until the mixture is smooth and well combined.
  5. Pour the dressing over the potato salad and toss gently until the vegetables are coated evenly.
  6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or until the potato salad is chilled and the flavors have melded together.
  7. This potato salad recipe is the perfect addition to any Texas-style barbecue feast. It's a simple and easy-to-make side dish that will impress your guests and keep them coming back for more. Try it out at your next barbecue gathering and enjoy the delicious taste of Texas-style barbecue with this tasty potato salad!

Nutrition Facts

Calories

248.31

Fat

14.71 g

Sat. Fat

3.23 g

Carbs

23.33 g

Fiber

2.88 g

Net carbs

20.45 g

Sugar

3.42 g

Protein

6.04 g

Sodium

215.63 mg

Cholesterol

103.37 mg

Percentages are based on a diet of 2000 calories a day.

There's Always Room for Sides

bbq side

Texas barbecue is a delicious and satisfying meal that can be enhanced by a variety of flavorful sides. Whether you prefer cornbread, coleslaw, baked beans, corn, mac and cheese, or potato salad, there's a perfect side dish to complement your favorite Texas-style meats.

Dont forget to check out our all in one resource for texas bbq

 
Mariano Clement Gupana
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