Facebook > Email > More Pinterest Print Twitter Play

A Ranking of Texas BBQ Sides

Debating with our SideKick.

By Comments

It began as a friendly meal. I had invited my colleague Christiane, to a barbecue lunch. I really just needed an extra stomach, but a shared meal turned into a debate. It began when she called the combination of beans, potato salad, and coleslaw the “Texas trinity.” I spit out my brisket to remind her that term already has a place in the Texas barbecue lexicon, and it refers to meat. Specifically, the trinity is brisket, spare ribs, and smoked sausage. Christiane argued that sides were just as important. I laughed. She didn’t.

It was then I started recording our conversation. Christiane’s opinions about mac-‘n-cheese are as strong as my opinions on beef ribs. She suggested my palate for sides was muted by all the meat, and offered to be my sidekick, pun absolutely intended. And thus was the start of the SideKick. You won’t hear from the SideKick on every review, but leaving her out of #SidesWeek would be unthinkable, even if it means another disagreement.

We decided to do a joint ranking of side items inTexas barbecue. Not specific sides from a specific place, but more generally, like a battle between collard greens and fried okra. I sent her my rankings, with onions rings at the top, of course. She went berserk. Below are the final results. If you disagree, take it up with the SideKick in the comments section.

Christianne Sides Rank

The image above shows my initial list with Christiane’s mark-ups. This list assumes pickles and onions are part of every plate as a garnish, and are not considered a side. After a conversation to sort through her doodles, the list printed below resulted. The long explanation for her number-one was required since coleslaw at the top spot needs defending.

The SideKick sides ranking:

1. Vinegar coleslaw

Last week I attended the theater. (Because I am a cultured person.) Before the show started, the host announced the sponsors. Someone, someone, something, something, and “… the Salt Lick … the best BBQ in Texas.” I leaned over to my friend and said, “Not the best barbecue, but maybe the best coleslaw in Texas.” I said this in a low voice. (Because I am a polite cultured person.) In Central Texas, this could be construed as a controversial statement. I enjoy going to the Salt Lick—it has become a tourist destination, and sometimes we all need to be tourists in our town—but my fondness for the place is not so much for the meat, but rather, for the bottomless bowl of coleslaw. The Salt Lick has nailed this menu item. The simple slaw is made using a base of cold, crisp cabbage and a vinegar-based dressing. The dish is topped with a sprinkle of sesame and celery seeds. (Because the Salt Lick is a culinarily cultured place.) The best part? When you get to the bottom of the bowl—and you will because this slaw is divine—there isn’t a nauseating goopy pool of watery mayo waiting for you. Just the end of the bowl. As pickled ginger is the palate cleanser during a Japanese meal, vinegar coleslaw acts similarly beside barbecue. It really is the ideal light side to what is otherwise one very heavy meal.

2. Other Slaws — Like those made with mayo.

3. (tied) Pinto Beans — With meat

3. (tied) Baked Beans — Because I’d rather have baked beans than no beans.

4. Potato Salad — Any kind, but mustard > mayo > vinegar (German potato salad)

5. Mac ‘n Cheese There are so many variations it’s hard to know what you’re getting, but I like a baked one with the little crumbles on it.

6. Fried Okra — It’s one of my favorite things if it doesn’t come from a freezer bag.

7. Green Beans — Not from a can.

8. Creamed Corn — Also not from a can. If it looks anything like a mayo cole slaw, then I don’t want any part of it.

9. Collard Greens

10. French Fries

11. Onion Rings — I like them, but not better than fries.

12. Cheese Grits

13. Stewed Cabbage

14. Baked Potato Salad  It sounds like a steakhouse side.

15. Yams

16. Pea Salad — This one is dead last. It should be out of the Top 20, but there aren’t enough items.

SideKick Ranking 02
The SideKick, aka Christiane

Related Content

  • Dave

    Additions:
    Broccoli salad/slaw
    Hashknife’s homemade bread

  • Jacob

    Tator tot casserole and butter beans must not have been included cause it wouldn’t have been fair to the other sides

  • For our area of Texas:
    #1. Pinto beans, with the only meat being smoked bacon, with cilantro, garlic cloves flattened and a mildly made pico de gallo ending in a product that is not watery and not overly thick.
    #2. Cole Slaw non-sweet
    #3 Mustard based potato salad

    For us in this end of Texas Baked Beans is a no-no and would be like ordering brisket with molasses poured all over it
    Merry Christmas!

  • Jeff

    You just haven’t had good baked beans yet. Saucy with a lot of smoked pulled pork floating through it.

  • Mike Myers

    Where’s the baked potato? You’ve got to have some great baked potato with BBQ. Also, bread is very important to me, and it must be homemade at the place. …just my opinion.

  • Jack Cohen

    Onion Rings should much higher on the Rankings. It should be #5, above Mac ‘n Cheese!!!!!!

  • Ruby’s in Austin used to have some nice fried potatoes with lots of onions and jalapenos. That’s my #1 favorite BBQ side and what I make at home. Feed the slaw to cows and make more brisket.

  • Clearly you must have accidentally categorized our homemade Tatertot casserole a main dish. Nope. It’s All Good Tatertot casserole in Spicewood is the quintessential BBQ side. Anything else is simply an extra.
    Pop on over (7mi from Lakeway) try some and your list will be complete.

  • george c

    Cajun cole slaw @ Stiles Switch –rocks.

  • Texzilla

    Some of these sound like brisket day at Luby’s. I’m a native Texan but grew up in Memphis, so I appreciate both barbecue cultures. Sides I’m less open minded about. Pretty much same things go with both, beef or park.

    I also think most times deep fryers are misused by BBQ joints. High maintenance doesn’t fit most pits, and too many cheat with frozen premise crap. So I appreciate a great onion ring, they are sadly so rare I don’t get them. So no rings, fries, okra, tots, hushpuppies.

    1. Mustard potato salad. No egg. Lots of sweet onion.

    1. Vinegar slaw.

    1. Beans. Pinto beans loaded with bacon, cumin, chili. Or black eye peas. Or great baked beans like mine with brown sugar and jalapeños.

    4. Sweet corn. About any way.

    Don’t really consider anything else. Mac n cheese is too often gummy or curdled or just bad. I find if you have great greens you barbecue is poor.

    I like sliced tomatoes, jalapeños, onions, bread butter pickles but that’s accoutrements not sides.

  • Dubya

    DV – Your sidekick’s ranking of side dishes is deeply flawed, with the lone exception of placing pea salad at the bottom of any and all lists…assuming it has to be included at all.

  • Jacob

    Okra, pintos (w/jalapenos), creamed corn, mac/cheese, cole slaw. I’d interchange pinto beans with texas caviar if it’s available. Deviled eggs belong somewhere, but I’m not sure if they count as a side or an appetizer.

  • john

    I in agreement with SideKick. Gotta have some good sides with good BBQ. I’m also in agreement. Salt Lick is not the best BBQ! But I can’t say much for the sides either. Vinegar slaw, jalapeño cheese grits, beans, but not canned. Greens, cabbage and homemade rolls to top it off.