It may not be a popular opinion, but I do believe side dishes are of exactly the same importance as the meat on a BBQ platter.

I have been privy to conversations that revolve around making excuses for sides that just don’t contribute to the game.

“Well, it is a BBQ joint. It’s about the meat, isn’t it?” is one of my personal faves.

Let’s talk about it.

Get some decent pickles on there for a start. You don’t have to make them yourself, but you do need to get some decent pickles. But shit, they are simple as fuck to make if you want to. Cucumbers are great but don’t think there is any kind of law that will stop you there. Onions, golden peppers, jalapenos, green beans, okra etc all love weekend hangs with some good BBQ.

I’m talking lifeless, under dressed slaw or the other end of the spectrum – over dressed slop. I’m a guy who will generally dress my slaw for a BBQ (different applications get different techniques) somewhat close to the final minutes before serving with a nice vinaigrette. This is also applicable to many other fresh salads. Crisp, tangy and delicious.

Under cooked and under seasoned potato salad. You really gotta make sure your potatoes are not crunchy. I would rather over cooked potato any day. I like to seasonand dress my potatoes with a little vinegar while they a still hot so they absorb maximum flavour. Really suck it up hard. Like when you’re trying to drag a thick shake through a thin straw. So yeah, cooked and seasoned.

There’s an early theme appearing here… seasoning is very important. Massive. Huge. Bigger than Mr Hur.

Esquites. Char that corn but keep a little freshness to it. There are heaps of great flavours going on in esquites but they will stay tucked up under the covers without a little salt to wake them up.

Stodgy mac and cheese is always fucked. I like a good creamy cheese sauce – something that’s bloody seasoned – and then I’ll gratinate more cheese on the top for that crusty bubbly cheese finish.

Pit beans are bloody great when they’re great, but the opposite does apply when they’re not. A tin of Heinz baked beans heated in a BBQ doesn’t quite cut it here, but beans mixed with BBQ sauce, rub, some chopped leftover BBQ and some au jus in the BBQ for a few hours will do that job just… bloody… nicely.

Some kind of flour and water product is always a good idea. If you mix up a flour slurry porridge and put that on the table it will show people that you are not deserving of the clothes you are wearing. But if you put out a baked bread product, the biblical loaf, smiles will appear on the mouths of the babes again. I’m thinking good cornbread – maybe doused with a heap of hot honey butter, cheap white bread or parker house rolls (or other dinner roll) would all be welcome at my BBQ. Fuck it, good tortillas can come too.

If all else fails, my plan B is to turn to Asia or the Middle East for some side-spiration. Asian sides like fried rice, smashed cucumber salad or kimchi are always welcome at my BBQ table. As are Middle Eastern classics like tabouli, cous cous or tomato and onion salad. Light, tasty and delicious.

BBQ is about an experience. The full package. Good food and good times. It’s not about pairing beautifully cooked meats, adorned with the jewels of love and time, with bland, disappointing sides. It, as with all the good things in the world of food, should be served with sides that honor the process with the same love, and sauces that bring the meal together. Well seasoned, thought out, contrasting and complimentary at the same time. And loved. I bloody love the love. 

I often hear sides being referred to as being the bit of rabbit food on the side, but I just don’t think anyone is going out to eat BBQ with a rabbit – domesticated or wild – as their date, so it just doesn’t make any sense to me.

Carry on.