10 Mouthwatering BBQ Side Dish Recipes

Look, we’ve all been there. You spend four hours agonizing over the internal temperature of a brisket or perfecting the bark on a rack of ribs, only to realize you’ve got nothing to serve with it except a sad, open bag of store-bought potato chips. It’s a tragedy, really. BBQ is a team sport, and your main protein is only as good as the squad you surround it with.

I used to be the person who thought sides were an afterthought. I’d throw some canned beans in a pot and call it a day. Then I realized that a truly legendary cookout is won in the trenches—specifically, the side dish trenches. You need acidity to cut through the fat, crunch to contrast the tender meat, and enough flavor to make people ask for the recipe before they even finish their first plate.

If you’re tired of the same old soggy coleslaw and flavorless pasta salad, you’ve come to the right place. I’ve rounded up ten side dishes that actually hold their own next to the smoker. These aren't just fillers; they’re the reason people will be talking about your BBQ until next summer. Ready to stop being "the person with the chips" and start being the MVP of the grill?

1. Smoked Gouda Mac and Cheese with a Kick

Regular mac and cheese is fine for toddlers, but for a real BBQ, you need something with a bit of personality. I started using smoked gouda instead of just cheddar a few years ago, and I’ve never looked back. The smokiness of the cheese mirrors the flavor of the meat on the grill, creating a cohesive experience that’ll make your guests weep tears of joy.

Ingredients

• 1 lb cavatappi or cellentani pasta (the curls hold more sauce!)

• 4 cups shredded smoked gouda

• 2 cups sharp cheddar cheese

• 1/2 cup unsalted butter

• 1/2 cup all-purpose flour

• 4 cups whole milk

• 1 tablespoon Dijon mustard

• 1 teaspoon smoked paprika

• 1/2 teaspoon cayenne pepper (for that kick!)

• 1 cup Panko breadcrumbs tossed with melted butter

Instructions

1. Boil your pasta in salted water until it’s just shy of al dente; it finishes cooking in the oven, so don't let it get mushy.

2. Melt the butter in a large saucepan and whisk in the flour to create a roux, cooking for about 2 minutes.

3. Slowly pour in the milk while whisking constantly to avoid lumps—nobody likes lumpy sauce. :)

4. Remove from heat and stir in the gouda, cheddar, mustard, and spices until you have a liquid gold situation.

5. Fold the pasta into the cheese sauce and pour the whole glorious mess into a greased 9x13 baking dish.

6. Top with the buttery Panko and bake at 375°F for 25–30 minutes until the top is golden and bubbling.

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2. Charred Corn Salad with Lime and Feta

Corn on the cob is a classic, but eating it in front of people is a messy, ungraceful nightmare. I prefer to cut the corn off the cob and char it in a skillet or on the grill to get those smoky little blackened bits. It’s basically a deconstructed Mexican Street Corn (Elote), and it’s arguably the most refreshing thing on the table.

Ingredients

• 6 ears of fresh corn, husks removed

• 1/2 red onion, finely diced

• 1/2 cup crumbled feta cheese (or Cotija)

• 1/4 cup chopped fresh cilantro

• 1 jalapeño, seeded and minced

• 2 tablespoons mayonnaise

• 1 lime, juiced

• 1 teaspoon chili powder

Instructions

1. Grill the corn cobs directly over the flame until charred on all sides, then cut the kernels off into a large bowl.

2. Add the red onion, jalapeño, and cilantro to the warm corn.

3. In a small jar, shake together the mayo, lime juice, and chili powder to create a creamy dressing.

4. Toss the corn with the dressing and gently fold in the feta cheese so it doesn't completely melt.

5. Serve at room temperature or chilled; it’s great either way.

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3. The "Not Your Mama’s" Potato Salad

Most potato salads are just a pile of mushy potatoes drowning in cheap mayo. We can do better. I use red potatoes because they hold their shape, and I add plenty of crunch with celery and red onion. The secret ingredient? A splash of pickle juice. Seriously, don't skip it.

Ingredients

• 3 lbs red potatoes, cut into 1-inch cubes

• 1/2 cup mayonnaise

• 1/4 cup sour cream

• 2 tablespoons yellow mustard

• 2 tablespoons dill pickle juice

• 3 hard-boiled eggs, chopped

• 2 celery stalks, diced

• 1/4 cup fresh dill, chopped

• Salt and pepper to taste

Instructions

1. Boil the potatoes in heavily salted water until tender but not falling apart (about 10–12 minutes).

2. Drain the potatoes and, while they’re still warm, drizzle them with the pickle juice; the warm starch soaks up the flavor instantly.

3. Whisk the mayo, sour cream, and mustard in a separate bowl.

4. Once the potatoes have cooled slightly, fold in the dressing, eggs, celery, and dill.

5. Chill for at least two hours before serving to let the flavors get to know each other.

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4. Bourbon-Peach Baked Beans

If your baked beans come from a can and stay that way, we need to have a talk. Adding a splash of bourbon and some fresh peaches turns a boring side into a sophisticated, sweet-and-savory masterpiece. Ever wondered why BBQ and bourbon go together so well? It’s the caramel notes, and they work wonders in beans.

Ingredients

• 2 cans (28 oz each) pork and beans

• 1/2 lb bacon, chopped and fried crisp

• 1/2 cup brown sugar

• 1/4 cup bourbon (the good stuff, please)

• 1 tablespoon Worcestershire sauce

• 1 cup diced fresh peaches

• 1 small onion, diced and sautéed

Instructions

1. Preheat your oven to 325°F.

2. Mix the beans, crispy bacon, onion, brown sugar, bourbon, and Worcestershire in a heavy Dutch oven.

3. Gently fold in the fresh peaches; they’ll soften and caramelize as they bake.

4. Bake uncovered for 60–90 minutes until the sauce is thick and syrupy.

5. If it looks too dry, add a splash of water or more bourbon—I usually choose the bourbon.

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5. Crispy Apple and Cabbage Slaw

You need something bright and crunchy to cut through the heavy fats of pulled pork or ribs. This slaw replaces the heavy mayo dressing with a zingy vinaigrette and adds crisp Granny Smith apples for a tart surprise. IMO, this is the only way to eat slaw.

Ingredients

• 1 bag shredded cabbage mix (or half a head of green cabbage)

• 2 Granny Smith apples, julienned

• 1/2 red onion, thinly sliced

• 1/4 cup apple cider vinegar

• 2 tablespoons olive oil

• 1 tablespoon honey

• 1 teaspoon celery seed

Instructions

1. Whisk the vinegar, oil, honey, and celery seed in the bottom of a large bowl.

2. Add the cabbage, apples, and red onion to the bowl.

3. Toss everything together until the dressing coats every strand of cabbage.

4. Let it sit for about 15 minutes before serving so the cabbage softens just a bit, but stays crunchy.

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6. Honey Garlic Grilled Carrots

Carrots are the most underrated vegetable at a BBQ. When you grill them, the natural sugars caramelize, and when you hit them with a honey garlic glaze, they taste like candy. Even the kids will eat these, which is a minor miracle in itself.

Ingredients

• 1 lb whole carrots, peeled (leave a bit of the green top for looks)

• 2 tablespoons olive oil

• 2 tablespoons honey

• 3 cloves garlic, minced

• 1/2 teaspoon salt

• Fresh parsley for garnish

Instructions

1. Toss the carrots in olive oil and salt.

2. Grill over medium heat for 10–12 minutes, turning occasionally until tender and charred.

3. Mix the honey and garlic in a small bowl.

4. During the last 2 minutes of grilling, brush the honey garlic mixture over the carrots.

5. Watch them closely! Honey burns fast, so you just want it to bubble and stick.

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7. Watermelon Feta Salad with Balsamic Glaze

It sounds weird until you try it. The saltiness of the feta against the cold, sweet watermelon is the ultimate palate cleanser. This is the dish that people will be skeptical of until they take one bite, and then the bowl will be empty five minutes later.

Ingredients

• 6 cups cubed seedless watermelon

• 1/2 cup crumbled feta cheese

• 1/4 cup fresh mint leaves, torn

• 1/2 red onion, sliced paper-thin

• 2 tablespoons balsamic glaze (the thick kind!)

Instructions

1. Arrange the watermelon cubes on a large platter—don't pile them too high or the bottom gets soggy.

2. Scatter the red onion and feta cheese over the top.

3. Sprinkle with the fresh mint leaves.

4. Drizzle the balsamic glaze over the entire platter right before serving.

5. Do not make this too far in advance, or you'll end up with a watermelon soup. :/

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8. Loaded Zucchini Skins

Think potato skins, but lighter and with a bit more color. Zucchini makes a great vessel for bacon and cheese, and it feels a little less heavy than a giant loaded potato when you’re already eating a pound of meat.

Ingredients

• 4 medium zucchinis, halved lengthwise

• 1 cup shredded cheddar cheese

• 1/2 cup cooked bacon bits

• 2 green onions, sliced

• 1/4 cup sour cream for dipping

Instructions

1. Scoop out the center of the zucchini halves with a spoon, leaving about a 1/4-inch shell.

2. Brush with oil and grill or bake at 400°F for 10 minutes until slightly softened.

3. Fill the "boats" with cheese and bacon.

4. Return to the heat until the cheese is melted and bubbly.

5. Top with green onions and serve with sour cream on the side.

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9. Garlic Parmesan Roasted Broccoli

If you think you hate broccoli, you probably just had it steamed into oblivion as a kid. Roasting it at a high temperature with plenty of garlic and parmesan creates crispy edges that are addictive. It’s the perfect savory side for grilled steak or chicken.

Ingredients

• 2 heads of broccoli, cut into florets

• 3 tablespoons olive oil

• 4 cloves garlic, minced

• 1/2 cup grated parmesan cheese

• 1 teaspoon lemon juice

Instructions

1. Toss the broccoli florets with olive oil and garlic on a large sheet pan.

2. Roast at 425°F for 15–20 minutes until the tips are dark brown and crispy.

3. Remove from the oven and immediately toss with the parmesan cheese and lemon juice.

4. Serve hot, though I’ve been known to eat the leftovers cold straight from the fridge.

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10. Balsamic Grilled Brussels Sprouts

Brussels sprouts are the comeback kings of the vegetable world. When you grill them, they lose that "cabbagey" smell and gain a deep, nutty flavor. Tossed in a balsamic reduction, they are basically a gourmet side dish that takes minimal effort.

Ingredients

• 1 lb Brussels sprouts, halved

• 2 tablespoons olive oil

• 2 tablespoons balsamic vinegar

• 1 tablespoon honey

• Salt and pepper

Instructions

1. Steam the sprouts for 5 minutes first—this ensures the insides are soft while the outsides get crispy on the grill.

2. Toss the steamed sprouts in olive oil, salt, and pepper.

3. Thread them onto skewers or use a grill basket to cook them over medium heat for 8–10 minutes.

4. Whisk the balsamic vinegar and honey together and toss the grilled sprouts in the mixture.

5. Serve immediately and watch people who "hate" sprouts eat the whole bowl.

Why Sides Matter More Than You Think

A BBQ without good sides is just a pile of meat, and while meat is great, balance is better. You want a mix of textures: the crunch of the slaw, the creaminess of the mac and cheese, and the freshness of the watermelon salad.

I’ve found that most people actually fill half their plate with sides, so if you skimp on them, you're skimping on half the meal. FYI, these recipes are also great for meal prep if you have leftovers—though with these ten, I highly doubt you will. :)

Final Thoughts

Next time you fire up the grill, give your sides the attention they deserve. Whether you’re going for the indulgence of Smoked Gouda Mac or the freshness of a Charred Corn Salad, these recipes ensure your BBQ is a full-sensory experience. Now, stop reading and go get the charcoal started!