BBQ Side Dishes: Recipes, Salads, Sauces, and Planning
Good BBQ side dishes provide variety between warm, cold, fresh, creamy, and crunchy. It is better to choose three or four different components rather than ten heavy bowls: for example, one salad, one grilled vegetable, bread or potatoes, and a sauce. Below you will find the side dish recipes from The Rub Kitchen per category.
Which side dishes go well with a BBQ?
| Type | Examples | Pairs well with |
|---|---|---|
| Fresh and acidic | Coleslaw, tabbouleh, chimichurri | Rich meat, pulled pork, and ribs |
| Warm and hearty | Baked beans, mac & cheese, potatoes | Large meals and long BBQ sessions |
| From the grill | Corn, zucchini, bell pepper, eggplant | Meat, fish, and vegetarian menus |
| Bread and grains | Cornbread, rice, flatbread | Sauces, stew-like dishes, and skewers |
| Sauces and dips | Chimichurri, hummus, BBQ sauce | Grilled meat, vegetables, and bread |
Grilled vegetables and fruit
Salads and cold side dishes
Keep salads chilled until serving. In warm weather, place small portions on the table and refill from the refrigerator. Salads with mayonnaise, yogurt, cheese, cooked potatoes, rice, or pasta should not be left at room temperature for long periods.
American BBQ side dishes
Baked beans and mac & cheese can be prepared in advance if the recipe allows. Chill prepared dishes quickly, store them refrigerated, and reheat them thoroughly before serving. Do not leave warm dishes to sit lukewarm on the buffet for long.
Jamaican side dishes
Middle Eastern side dishes
Global BBQ side dishes
BBQ side dishes vary greatly by grilling culture. From crumbly Brazilian farofa to Thai papaya salad and Japanese rice balls: each dish brings its own unique combination of flavor and texture to accompany the fire.
Brazilian side dishes
- Farofa recipe — Toasted cassava flour with butter, onion, and garlic. Classic with churrasco, picanha, and grilled vegetables.
South African side dishes
- Chakalaka and pap recipe — Spicy South African vegetables with hearty corn porridge. Traditional with braai, boerewors, chicken, and grilled meat.
Thai side dishes
- Som tam recipe — Fresh Thai salad made of green papaya, lime, fish sauce, chili, tomato, and peanuts. Pairs with gai yang, moo ping, and grilled fish.
Argentinian side dishes
- Provoleta recipe — Argentinian provolone from the BBQ with a golden-brown crust, oregano, and chili. A warm appetizer or side dish for asado.
Japanese side dishes
- Yaki onigiri recipe — Japanese rice balls with a crispy BBQ crust and a thin soy or miso glaze. Delicious with yakitori, grilled fish, and vegetables.
Sauces and dips
Use a separate spoon for each sauce. Keep bowls containing egg, mayonnaise, or dairy chilled, and avoid mixing cutlery between dishes.
Side dishes per main course
| Main course | Practical combination |
|---|---|
| Pulled pork | Coleslaw, bread, and baked beans |
| Spareribs | Corn, potato salad, and a fresh sauce |
| Brisket | Bread, pickled vegetables, and beans |
| Grilled chicken | Tabbouleh, bell pepper, and yogurt sauce |
| Fish | Zucchini, fresh salad, and chimichurri |
| Vegetarian BBQ | Grilled vegetables, hummus, bread, and a legume-based salad |
Do you want to choose combinations based on flavor or rub? Check out what to eat with different BBQ flavors.
How many side dishes per person?
For multiple side dishes, a total of approximately 250–350 grams per adult is usually a useful starting point, excluding bread and sauce. The actual amount depends on the main course, children, time of day, and the duration of the party.
The rows below are separate options, not a compulsory complete menu. Choose suitable components and divide your intended total between them. Do not automatically add every row to the stated 250–350 grams; plan bread and sauce separately.
| Component | Guideline per adult |
|---|---|
| Salad | 100–150 g with multiple side dishes |
| Grilled vegetables | 100–150 g |
| Potato, rice, or pasta | 150–200 g prepared |
| Bread | 100–150 g |
| Sauce | 50–75 ml divided over multiple flavors |
Use the guidelines as a starting point and adjust them to your menu. Do not automatically buy extra of every side dish; that mostly increases waste.
Preparing BBQ side dishes
Cool prepared food promptly and refrigerate it covered at 4°C within 2 hours. Use refrigerated leftovers within 2 days or freeze them. Reheat until steaming hot throughout, stir well and do not reheat leftovers repeatedly. This general advice does not override shorter recipe or ingredient instructions.
A day in advance
- make dressings and sauces that can be safely stored according to the recipe;
- cut firm vegetables and keep them covered and chilled;
- bake cornbread or other bread dishes;
- only prepare warm dishes in advance if you can cool them down quickly and reheat them thoroughly.
Just before the BBQ
- mix delicate salads and fresh herbs;
- cut watermelon and juicy fruit;
- keep raw and cooked ingredients separate;
- only put out small amounts of chilled dishes.
Safe buffet during the BBQ
Keep perishable cold dishes at 4°C where possible. Do not leave them unrefrigerated for more than 2 hours, and keep this as short as possible in hot weather. Replace nearly empty bowls with clean, freshly filled ones rather than adding fresh food to old serving leftovers.
Use a food thermometer to check that a warmer keeps the food sufficiently hot throughout. Holding above 60°C does not replace proper cooking or thorough reheating beforehand.
- Keep cold dishes chilled until just before serving.
- Keep warm dishes above 60 °C when holding them for an extended period.
- Refill small bowls rather than letting large trays sit out for hours.
- Keep food out of the sun, smoke, and away from raw meat.
- Use clean spoons and tongs for each dish.
- Discard perishable leftovers if you do not know how long they have been left unrefrigerated.
Frequently asked questions
What are easy side dishes for a BBQ?
Coleslaw, grilled corn, bread, hummus, and pre-cut grilled vegetables are easy to plan.
Which side dishes can you make in advance?
Dressings, hearty salads, bread, and some warm dishes can be made in advance if the recipe allows for safe cooling and reheating.
How many side dishes do you need?
Three or four different components are sufficient for many menus: salad, vegetable, bread or potato, and sauce.
Which side dishes go well with pulled pork?
Coleslaw, bread, and baked beans make a classic combination with pulled pork.
How do you keep BBQ salads safe?
Keep them chilled, put out small portions, and refill from the refrigerator.