13 Texas BBQ Sides Locals Swear Could Be The Main Course
Texas BBQ is all about big flavors, but it’s the sides that often steal the spotlight.
From creamy mac and cheese to tangy slaws and smoky beans, these dishes pack enough punch to stand proudly alongside any brisket or ribs.
Locals know that sometimes the best part of the plate isn’t the meat at all. Get ready to discover sides so good, they might just become your new main event.
1. Mac and Cheese
Forget that blue box stuff! Texas BBQ mac and cheese arrives bubbling hot with a golden-brown crust hiding rivers of molten cheese underneath.
Most pitmasters use at least three cheeses, often smoked right alongside the brisket. The secret? Many spots add a splash of brisket drippings for extra richness.
One bite of this gooey, smoky masterpiece and you’ll understand why Texans sometimes skip the meat entirely.
2. Jalapeño Cheese Grits
Southern comfort meets Texan heat in this creamy, spicy sensation.
Stone-ground grits simmer slowly until velvety smooth, then get loaded with sharp cheddar and fresh jalapeños that pack just enough kick without overwhelming your taste buds.
Old-timers claim these grits can cure everything from hangovers to heartbreak.
Many BBQ joints serve them in small cast iron pots to keep them warm throughout your meal, though they rarely last that long.
3. Smokehouse Baked Beans
Each spoonful reveals a treasure hunt of flavors! These aren’t your average beans. They’re slow-cooked with brown sugar, molasses, and generous chunks of brisket burnt ends that infuse every bite with smoky goodness.
Many Texas pitmasters guard their bean recipes more closely than their meat rubs.
The signature tang comes from a splash of BBQ sauce and apple cider vinegar, creating that perfect sweet-savory balance that keeps folks coming back for seconds and thirds.
4. Cowboy Pinto Beans
Ranch hands of yesteryear knew the power of a good pot of pintos.
Unlike their sweet baked cousins, cowboy pintos celebrate simplicity with a peppery broth that’s been simmering for hours with ham hocks, jalapeños, and cumin.
The beans remain firm yet tender, swimming in a rich, spiced liquid gold.
Texas pit masters often keep these beans bubbling in cast iron pots at the edge of the smoker, allowing them to catch those magical meat drippings and smoke throughout the day.
5. Bacon-Wrapped Onion Bombs
Sweet onion bulbs hollowed out, stuffed with seasoned ground beef, wrapped in bacon, and smoked until everything melts together in glorious harmony.
These softball-sized flavor grenades started as backyard BBQ experiments but now appear on menus across the Lone Star State.
The outside bacon crisps up while the onion softens and caramelizes. When you cut into one, the juices flow like lava. Many Texans skip the traditional meat plate entirely when these beauties are available.
6. Creamed Corn
Nothing like the canned stuff from your childhood! Texas BBQ joints elevate this humble side with fresh-shucked corn kernels swimming in a silky sauce that’s equal parts cream, butter, and magic.
Some add a hint of jalapeño for that signature Texas kick. The kernels pop between your teeth, releasing sweet corn milk that mingles with the velvety sauce.
Legendary pitmaster Tootsie Tomanetz of Snow’s BBQ claims good creamed corn requires corn picked that same morning for the sweetest flavor.
7. Cast Iron Skillet Cornbread
The telltale sizzle of batter hitting a screaming hot skillet signals cornbread perfection is coming.
Texas cornbread isn’t that sweet Northern stuff. It’s got grit, character, and a crust that crackles when you break into it.
The best versions have crispy edges from bacon drippings in the pan and a tender, crumbly interior studded with jalapeños or green chiles.
Some joints serve it with honey butter that melts instantly, creating an irresistible sweet-savory combination that’ll make you forget about that pile of brisket.
8. Mustard-Based Potato Salad
Yellow as the Texas sun and twice as welcome on a hot day!
This isn’t your mayo-heavy deli counter version. Texas BBQ potato salad gets its distinctive tang from yellow mustard, pickle juice, and a secret weapon: a dash of the BBQ joint’s signature rub.
Red potatoes hold their shape while soaking up all that flavor.
You’ll find bits of celery, onion, and sometimes hard-boiled egg throughout. The best versions sit overnight so the flavors meld together, creating that perfect cooling counterpoint to spicy BBQ.
9. Vinegar-Style Coleslaw
Crisp, tangy, and refreshingly light! Texas vinegar slaw skips the heavy mayo in favor of a zippy dressing that cuts through rich BBQ like a knife.
Cabbage stays crunchy for hours, making it the perfect foil for fatty brisket. Many joints add a secret splash of pickle juice or apple cider for extra zing.
The vibrant mix of green cabbage, purple cabbage, and carrot creates a rainbow in your bowl. Some pitmasters insist this slaw tastes even better after sitting in the fridge overnight.
10. Fried Okra
Golden nuggets of Southern joy! Fresh okra pods get dredged in cornmeal, then fried until crispy on the outside while staying tender inside.
The cornmeal coating creates that satisfying crunch that keeps your hand reaching for more.
Texas BBQ joints often serve these addictive morsels in paper-lined baskets with housemade ranch or remoulade for dipping.
The best versions use small, young okra pods that haven’t developed the stringiness that gives this vegetable a bad reputation among the uninitiated.
11. Pickle Chips
Sour, salty, and utterly addictive! House-made pickle chips offer that perfect palate-cleansing zing between bites of smoky meat.
Many Texas BBQ joints pride themselves on their pickle recipes, brining cucumbers with garlic, dill, and secret spice blends. The best versions balance sourness with a hint of sweetness and plenty of crunch.
Some places serve them ice-cold to maximize refreshment factor. Old-school spots still make refrigerator pickles in giant jars behind the counter, where they get better with each passing day.
12. Smoked Gouda Mashed Potatoes
Clouds of potato perfection! These aren’t your grandma’s mashed potatoes. They’re whipped until impossibly fluffy, then folded with smoked Gouda cheese that melts into ribbons of savory goodness throughout.
The smokiness of the cheese complements the BBQ perfectly. Many joints finish them with a drizzle of brisket juice or brown butter.
The contrast between the silky potatoes and the crunchy bits of cheese that form around the edges of the serving dish creates textural magic that’ll have you scraping the bowl clean.
13. Mexican Street Corn
Grilled corn on the cob slathered with mayo, rolled in cotija cheese, sprinkled with chile powder, and finished with lime juice and cilantro.
This Tex-Mex adaptation of elotes brings sweet, smoky, tangy, and spicy together in perfect harmony. The kernels get a slight char from the grill that caramelizes their natural sugars.
BBQ joints near the border often add their own twist with a sprinkle of their signature rub or a drizzle of hot sauce. One bite and you’ll understand why this simple side demands its own spotlight.