The job of a good side
Barbecue is rich, fatty and smoky. The sides that work are the ones that cut through it: sharp, fresh, acidic, crunchy. A second rich, heavy dish just piles on. A sharp slaw or a bowl of pickles resets the palate between bites and makes the meat taste better.
The essentials
- A sharp slaw, dressed with vinegar rather than swimming in mayonnaise.
- Pickles: cucumber, onion, jalapeno, whatever is sharp.
- Grilled or charred vegetables, cooked on the same fire.
- Good bread: flatbread, cornbread, or a soft roll for pulled pork.
- Something green and raw, dressed with lemon.
Regional partners
| Dish | Traditional sides |
|---|---|
| Texas brisket | White bread, pickles, raw onion, beans |
| Carolina pulled pork | Vinegar slaw, hush puppies, soft roll |
| Cypriot souvla | Flatbread, lemon onions, pickled cauliflower |
| Korean galbi | Rice, kimchi, lettuce wraps, ssamjang |
| Argentine asado | Chimichurri, bread, simple salad |
Keep it simple
You have spent hours on the meat. The sides should be easy, make-ahead and sharp. A slaw and a bowl of pickles made the day before will do more for the meal than an elaborate hot side you are stressing over while the fire dies.
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