Most Popular Southern BBQ Sides Recipes

Macaroni And Cheese

Mac & Cheese is the ultimate comfort food. Perfect to enjoy on your own or at a social gathering, you can never go wrong serving it at your next barbecue cookout.

Here we have two recipes for you to try. The first recipe, baked Macaroni & Cheese, is a soul food perfect for a barbecue cookout. The second one is a  simpler recipe for you to try at a small-scale family dinner or to enjoy all on your own.

Baked Macaroni and Cheese

Baked Mac and Cheese is a southern tradition that’s always a part of a southern barbecue. In fact, if you’ve been to a few BBQ family gatherings, you know that Mac & Cheese is more likely to be present at family gatherings than your anti-social cousin!

This recipe is a soul food southern-style baked Mac and Cheese.

Overall

Prep Time: 10-15 minutes

Cook Time: 35 minutes

Serving size: 10-15 people

Equipment

1. Oven
2. Measuring cups and spoons
3. Baking dish
4. Large saucepan or pot
5. Large mixing bowl
6. Large spoon 

Ingredients

• 2 cups (500 g)  of uncooked elbow macaroni 
• 1 cup (225 g) of shredded Sharp Cheddar cheese
• 1 cup (225 g) of shredded Colby-Jack cheese
• 1 cup (225 g) of shredded part-skim Mozzarella cheese
• 1 cup (225 g) of cubed American cheese
• ½ cup (125 g) of cubed Cream cheese
• 1 cup (250 ml) of Half-and-half (whole milk and light cream)
• 1 cup (250 ml) of heavy cream
• Butter
• Kosher salt (to taste)
• Ground pepper (to taste)
• 1/2 tsp of smoked paprika (optional)
• 1-2 tsp of garlic powder
• 1 tsp of onion powder
• 1/4 tsp of mustard powder
• 2 large eggs

Method

1. Start by preheating the oven to  350°F ( 180°C). Butter the baking dish and keep it aside.
2. Add water (about 4-6 cups) into your large saucepan or pot with a pinch or two of salt to cook your pasta. Follow the directions on the package and keep an eye on the pasta. Cook only until it is ‘al dente’ (until it’s cooked but firm). Don’t overcook your pasta because it will have some time to cook in the oven as well.
3. As the pasta cooks, you can start mixing the cheese. Take a large mixing bowl and add half the portion of Cheddar cheese and Colby Jack Cheese. Also add the entire portion of Mozzarella, American cheese, Half-and-half, heavy cream, and Cream cheese.
4. Now add smoked paprika, garlic powder, onion powder, mustard powder, and some kosher salt and pepper to taste. Stir well and taste the mixture to make sure it’s to your liking. Once satisfied, add both the eggs and mix until it is well incorporated into the mixture. 

5. Drain the pasta and add it to the baking dish, along with the cheese-milk-egg mixture. Make sure the cheese is evenly distributed, and the pasta is coated well with the cheese.

6. Top the dish with the remaining Cheddar cheese and Colby-Jack cheese. And finish it off with some ground pepper and smoked paprika to your liking.

7. Bake for about 35 mins when the cheese turns bubbly with a nice golden brown color.

8. Take it out, and let it cool for a bit until it is ready to serve! Make sure to serve it hot so that the cheese is still creamy and gooey.

This dish can last up to 4 days in the fridge, but I’m sure it will get over before that!

Stovetop Mac and Cheese

If you don’t have the time to make baked mac and cheese and just want to cook up a quick recipe that’s cheesy and gooey, you must try this recipe!

This is perfect as a BBQ side dish or to enjoy as a family on Mac-and-Cheese night!

Overall

Prep Time : 10 mins

Cook time : 10 mins

Serving size : 4-6 people

Equipment

1. Measuring cups and spoons
2. Large saucepan or pot
3. Large Spoon

Ingredients

• 4 cups of uncooked elbow macaroni
• 1 cup (225 g) of shredded Colby-Jack cheese 
• 1 cup (225 g) of shredded Sharp Cheddar cheese 
• 4 tablespoon of unsalted butter
• 2 tablespoon of all-purpose flour
• 2 cups of whole milk
• 1/2 tsp of salt

Method

1. Cook the elbow macaroni in a large saucepan/pot according to the package directions. Drain and set aside.
2. In the same saucepan/pot, add 4 tablespoons of unsalted butter on medium heat.
3. Wait till the butter melts, then add flour and stir well to combine. Cook it well for 1-2 minutes then add milk and salt. 
4. Continue to cook it on medium heat, occasionally stirring to ensure the milk does not burn and stick to the bottom of the pot. Do this till the mixture begins to slightly thicken and bubble.
5. Now add all the cheese (1 cup of  Colby-Jack cheese and Sharp Cheddar cheese each) and stir until the cheese melts.
6. Finally, add the cooked elbow macaroni and stir until the macaroni is coated with the cheese.
7. Take out and serve hot. Don’t cook for too long, or the macaroni will get overcooked!

Baked Beans

This simple side dish complements the meats coming off the BBQ grill. Try this recipe to level-up your next cookout!

Overall

Prep Time: 10 mins

Cook time: 55 mins

Serving size: 10 people

Equipment

1. Oven
2. Measuring cups and spoons
3. Medium-sized Skillet
4. Medium-sized Stockpot
5. Big Spoon

Ingredients

• 2 cups of Navy beans
• 3 strips of bacon
• 1-2 cloves garlic
• ½ medium sweet onion
• 1 tablespoon of Worcestershire sauce
• ¼ cup of molasses
• ¼ cup of dark brown sugar
• ¼ cup of ketchup
• 1 teaspoon of yellow mustard

Method

1. Preheat oven to 325ºF (160ºC)
2. Mince the garlic and dice the onions and bacon.
3. Add the garlic, onions, and bacon onto a skillet and cook until the bacon is crisp and onion tender.
4. Add them to a stockpot with Navy beans and stir them in.
5. Add Worcestershire sauce, molasses, brown sugar, ketchup, and yellow mustard and stir them until well combined.
6. If you want, you can sprinkle some bacon and brown sugar on top.
7. Place the stockpot into the oven and bake for 45 minutes.
8. After that, increase the temperature to 425ºF (220ºC) to crisp up the bacon.
9. Remove and allow to cool down a little before serving.

Hushpuppies

These small, round,  deep-fried treats are great to snack on as your BBQ meat is prepared. And better yet, they are super easy to make!

Overall

Prep Time: 10 mins

Cook time: 10 mins

Serving size: 8-10 people

Equipment

1. Medium-sized mixing bowl
2. Medium-sized skillet
3. Measuring cups and spoons
4. Metal strainer
5. Large spoon

Ingredients

• Oil for frying (I’ve used vegetable oil)
• 3/4 cup of flour
• 3/4 cup of cornmeal
• 1 tablespoon of sugar
• 1 1/2 teaspoons of baking powder (skip this if you have self-rising cornmeal and flour)
• 2 teaspoons salt
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of onion powder
• 1/2 teaspoon of paprika
• 1/4 teaspoon of pepper
• 1 large egg
• 1 cup of buttermilk
• 4 tablespoons of cold butter cubes

Method

1. Add oil to the skillet and preheat to about 365°F (185°C).
2. In a medium-sized bowl, add all the dry ingredients and give it a stir.
3. Add the egg and buttermilk to the bowl and stir it until well combined.
4. Lastly, add the butter cubes and stir until incorporated into the mixture. (don’t overmix)
5. Drop the batter into the oil and fry until they turn into a nice golden brown (give it about 2-3 mins)
6. Remove with a strainer and serve with tartar sauce or ketchup!

Coleslaw

Looking to enjoy some delicious coleslaw with your pulled pork? Look no further, we’ve got this simple recipe for you to try out!

Overall

Prep Time: 20 mins

Serving size: 8-10 people

Equipment

1. Salad bowl
2. Large spoon

Ingredients

• ½ head a medium cabbage (chopped)
• 1 large carrot (peeled and finely chopped)
• ½  small white onion (chopped)
• ½ cup mayonnaise
• ⅓ cup white sugar
• ¼  cup milk
• ¼ cup buttermilk
• 2 tablespoons lemon juice
• 2 tablespoons distilled white vinegar
• ½ teaspoon salt
• Ground black pepper to taste

Method

1. Whisk mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and black pepper in a separate bowl until smooth, and the sugar has dissolved.
2. Pour it over your veggies and give them a good toss and enjoy!

Cornbread 

An absolute essential with southern style ribs, this cornbread recipe is a hit at the dinner table!

Overall

Prep Time: 10 mins

Cook time: 10 mins

Serving size: 8-10 people

Equipment

1. Dish to bake it in (cast iron skillet, stoneware, casserole dish, or cake pan)
2. Large mixing bowl
3. Whisk
4. Measuring cups and spoons

Ingredients

• 1 ½ cups of all-purpose flour
• 1 cup of fine-ground cornmeal
• ¼ cup of granulated sugar (if you want to sweeten the bread)
• 1 teaspoon of salt
• 1 tablespoon of baking powder
• 2 large eggs
• 1 cup (240 ml) of whole milk (at room temperature)
• 3 tablespoons of vegetable oil
• 3 tablespoons of unsalted butter (melted and cooled)

Method

1. Preheat the oven to 400°F (200-205°C)
2. Add all dry ingredients into a bowl and combine well.
3. In a separate bowl, add the wet ingredients until well combined.
4. Add the wet ingredients into the dry ingredients and whisk until combined. Don’t over mix it! It’s okay if it is a little lumpy.
5. Generously butter the dish you are going to use to bake and pour the mixture in. 
6. Bake for 20-25 minutes, until the crust becomes a gorgeous golden brown.
7. Take it out and let it cool a while before serving.

Collard Greens

Just like BBQ, collard greens are another southern delicacy that’s best cooked low and slow.

Overall

Prep Time: 20 minutes

Cook time: 2 hours

Serving size: 8-10 people

Equipment

1. Large pot
2. Measuring cups and spoons
3. Large spoon

Ingredients

• 2 tablespoons of oil (either canola or vegetable)
• 2 large smoked ham hocks [or 2 lbs (900 grams) of alternate choice of meat]
• 1 large white onion (finely diced)
• 4 garlic cloves(finely chopped)
• 2 teaspoons of red pepper flakes
• 1½ teaspoon of kosher salt
• 4 cups of chicken stock
• 2 teaspoons of hot sauce
• 1 tablespoon of brown sugar
• 2 tablespoons of apple cider vinegar
• 3 lbs of collard greens (cleaned, de-stemmed, and chopped into pieces)

Method

1. Add oil into a pot over medium heat. Add in ham hocks (or the other meat of choice) and let cook on all sides for 5-7 minutes.
2. Add onions and saute until translucent. After this,  add in garlic, red pepper flakes, hot sauce, salt, pepper, and chicken stock. Stir well to combine. 
3. Cover the pot and let the mixture simmer over medium-high heat for about an hour. Cook until the meat becomes tender.
4. If the meat is not boneless, wait for the mixture to cool a bit and separate the meat from the bones with your hands or with the help of a fork. Then put the meat back into the pot.
5. Add in sugar, vinegar, and collard greens. Give the mixture another stir, cover it, and let it cook for another hour.
6. Taste the mixture after it is done and add more salt, pepper, and hot sauce to match your preference.
7. Serve hot and enjoy!

Potato Salad

With all the protein and meat coming off the ‘cue, you may want to balance your diet with some carbohydrates. 

This heavy, creamy, and tangy side dish will do the trick!

Overall

Prep Time: 15 mins

Cook time: 20 mins

Serving size: 6-8 people

Equipment

• Large pot

Ingredients

• 3 lbs(1kg) of potatoes
• 1 teaspoon of salt
• 2 large eggs 
• ¾ cup of mayonnaise
• 2 green onions (sliced)
• 1 cup of chopped celery
• 1 tablespoon sweet relish
• 1 tablespoon mustard
• 1 tablespoon red wine vinegar 
• Freshly cracked pepper to taste 

Method

1. Peel, wash, and cut your potatoes into 1-inch cubes. 
2. Put water and a tablespoon of salt into a large saucepan or pot, and boil until the potatoes become tender. Drain them and keep them aside to cool.
3. While potatoes boil, hard boil the eggs. Set them aside to cool, and once they’re cool, remove the shell and dice them.
4. Stir together the mayonnaise, mustard, pepper, relish, and red wine vinegar in a large bowl. Add some salt to the mixture and make sure it is seasoned to your liking.
5. Add the hard-boiled eggs and cooked potatoes into the seasoning mixture along with the sliced onions and chopped celery. Stir until the dressing coats everything well. If you want to reduce the chunkiness, mash the potatoes a bit.
6. Serve and enjoy! 

Red Slaw (Lexington-Style)

Red Slaw (aka Barbecue Slaw) is an integral part of Lexington style barbecue. It is a type of coleslaw that, unlike its eastern counterpart, does not contain mayonnaise.

Overall

Prep time: 20 minutes

Serves: 6-8 people

Equipment

1. Large bowl
2. Large spoon

Ingredients

• ⅔ cup of ketchup
• ½ cup of apple cider vinegar
• ½ cup of sugar
• 2 teaspoon of mild hot sauce (if you want to turn up the heat, add a spicier sauce)
• 2 teaspoon of kosher salt (and more to taste)
• 2 teaspoon of ground black pepper
• 1 medium-sized cabbage head (finely chopped)

Method

1. Combine all the ingredients in a large bowl and toss them to combine well.
2. Leave in the refrigerator for 20 minutes and keep tossing them occasionally.
3. Serve!