There’s something magical about a backyard barbecue — the best part being that you never have to choose. Baked beans or mac and cheese? Potato salad or coleslaw? Green bean salad or cornbread? Why not all of the above? But step into a smokehouse, and suddenly you’re faced with the agonizing task of narrowing down your sides to just one or two dishes.
If push comes to shove, I’ll always land on potato salad — specifically, a lightly creamy version made with red potatoes and a hefty handful of fresh dill and/or chives. The cool temperature and bright herbs cut right through the richness of barbecue, creating that perfect balance that feels like summer on a plate.
We asked some of St. Louis’ most talented chefs and restaurant professionals to weigh in on their go-to barbecue sides — and the answers range from beloved classics to some surprisingly creative combinations:
Jordan Goodman, Good Company/Aperi/Baia/Chico Bueno: “My favorite barbecue side is a good roll — and yes, a King’s Hawaiian absolutely counts. I didn’t always feel this way, but Hailey Riley of Salt + Smoke converted me. He’s got me fully convinced that nearly any food can — and probably should — become a sandwich. Memorial Day barbecues are a perfect example. Pork steak on the grill? That’s pork steak sliders now. Baked beans and coleslaw? Sounds like a strange but surprisingly delicious Sloppy Joe to me. Whatever’s on the menu, it’s getting sandwiched between a roll. Sandwiches bring joy, and isn’t that the whole point?”
Natasha Bahrami, The Gin Room: “Smoked spaghetti has completely taken over my brain. I’ve had it a handful of times at Taste of Texas, and I simply can’t get enough. I had no idea that smoked spaghetti and beef ribs were such an incredible pairing — it’s truly a match made in barbecue heaven.”
Loryn Nalic, Balkan Treat Box/Telva at the Ridge: “A great slaw and some good pickles are my must-haves with barbecue. The crunch, the acidity — they cool everything down and refresh your palate between bites.”
Rebecca Fleig, Loving Cup and Selah’s Snack Cart: “Baked beans and mustard potato salad are my go-tos — barbecue is all about keeping things simple and enjoyable. My son, however, isn’t a barbecue fan, so he usually gets chicken souvlaki kebabs off the grill. I’ll make tzatziki and serve it over a bed of spinach with crumbled feta. From there, I started adding a few slices of hot grilled salsiccia to that same spinach base, and it turned into something unexpectedly delicious. The feta softens slightly from the heat, and the spinach stays crisp. It kind of took on a life of its own.”
Mike Emerson, Pappy’s Smokehouse pitmaster emeritus: “I know this might sound unadventurous, but a well-made coleslaw is the Swiss Army knife of barbecue sides. It’s incredibly versatile — it looks great next to chicken or brisket, works beautifully piled onto a pulled pork sandwich, and even holds its own as a main dish for vegetarian guests. It travels well and often tastes even better the next day. There are plenty of great sides out there, but for me, it always starts with a solid slaw.”
Justin McMillan, Elsworth Supper Club: My barbecue side of choice is either a classic potato salad — the kind that’s just a touch underseasoned, with mustard, mayo, relish, salt, and pepper — or coleslaw. Lately, I’ve been really into a bright, vinegar-forward slaw. Start with shredded red or green cabbage, shaved onion, white balsamic or rice wine vinegar, salt, and sugar, then fold in fresh herbs like lemon balm, chive, or mint. Depending on what you’re grilling, you can swap the herbs for chopped kimchi to add bold heat and depth. Coleslaw is such a great vehicle for bold flavors — I love working in sesame oil, sesame seeds, and sansho peppercorn for a citrusy tingle, or finishing with a spoonful of chili crisp for extra kick.
Alex Henry, El Molino del Sureste: “Deviled eggs, without question. They were a staple at every backyard barbecue I grew up going to — and they happened to be my dad’s absolute favorite side. I guess some things just stick with you.”
George Mahe, SLM dining editor: “Dalie’s Smokehouse does something almost outrageously good with baked beans. It starts with molasses, brown sugar, and their house spice rub — then the beans slow-cook overnight right beneath the brisket, soaking up every last drop of smoky drippings. Chopped pork and beef get stirred in, and the whole thing gets finished with — wait for it — bacon fat. As if they needed any more flavor.”
