In Northwest Indiana, every barbecue starts with a debate about the main dish. Someone votes for ribs, someone else insists on pulled pork and someone is already heating the grill for burgers and brats. But once the meat is on the table, the sides are what round out the meal and keep guests coming back for another helping. A great BBQ spread balances rich, smoky flavors with creamy classics, hearty hot dishes and fresh cold salads that bring contrast to every plate.

The winners rarely change. In general, popular BBQ side dishes include potato salad, coleslaw, baked beans, macaroni salad, pasta salad, corn on the cob and deviled eggs. Add a fresh salad or two and the table feels complete. Whether you host a backyard gathering, head to a family picnic or plan a neighborhood cookout, these are the sides that consistently deliver.

What are the best sides for a BBQ?

If you’re building a menu from scratch, focus on balance. A successful barbecue spread combines creamy sides, hot favorites and fresh salads that complement grilled and smoked meats without overwhelming them.

The creamy classics

Traditional creamy sides are some of the easiest dishes to serve to a crowd because they hold well and pair with almost every main course.

Classic potato salad

Potato salad remains one of the most recognizable BBQ sides. The traditional version starts with tender potatoes coated in a creamy mixture of mayonnaise and mustard. Crunchy celery adds texture, dill pickles contribute tangy flavor and chopped hard-boiled eggs bring richness.

One of potato salad’s greatest strengths is that it improves with time. Preparing it the day before allows the flavors to blend and deepen overnight in the refrigerator. That make-ahead advantage makes it a practical choice for busy hosts. It also pairs comfortably with nearly every cookout favorite, from grilled chicken and burgers to pulled pork and ribs.

Coleslaw

Coleslaw provides something many barbecue plates need: Crunch. While creamy versions are the most common, vinegar-based slaws bring their own advantages.

Creamy coleslaw combines shredded cabbage and carrots with a rich dressing that complements grilled meats without overwhelming them. Vinegar slaw takes a different approach, highlighting brightness and acidity, and its extra tang cuts through rich smoked meats particularly well.

Another benefit of vinegar slaw is that it stays crisp longer during outdoor gatherings. The lighter dressing doesn’t weigh down the vegetables, allowing them to maintain their texture throughout the meal.

Macaroni salad

Macaroni salad pairs easily with burgers, hot dogs, chicken and brats, and its appeal comes from a combination of simple ingredients that create a sweet-tangy flavor profile.

Elbow macaroni forms the base, while a creamy dressing ties everything together. Chopped vegetables add texture and color.

Deviled eggs

Every BBQ table seems to have at least one tray that empties faster than expected. More often than not, that tray holds deviled eggs.

Made from hard-boiled eggs filled with a seasoned yolk mixture, deviled eggs offer rich flavor in a simple bite-size package. A light dusting of paprika on top provides a classic finishing touch and adds a bit of color.

Deviled eggs are often prepared the morning of a gathering and served chilled, making them an easy appetizer while the grill is heating up.

The hot staples

While cold salads provide balance, hot side dishes deliver comfort.

BBQ baked beans

Few side dishes feel more connected to barbecue than baked beans. Rich, slightly sweet and deeply savory, they complement almost every grilled or smoked meat.

Traditional BBQ baked beans often include bacon, brown sugar and a portion of the sauce used on the main course.

As the beans slowly cook, they absorb layers of flavor and develop a thick, hearty texture. They pair naturally with ribs, burgers, hot dogs, pulled pork and chicken.

Mac and cheese

Macaroni and cheese brings crowd-pleasing comfort to any barbecue gathering. Its creamy texture and mild flavor make it a natural companion to stronger, smokier cookout sides.

For larger gatherings, prepare baked mac and cheese in a pan and cut into easy-to-serve squares. That simplifies serving while maintaining the rich, cheesy character guests expect. Another option is keeping a creamier version in a slow cooker, which keeps it warm and ready throughout the meal.

Corn on the cob

Corn on the cob’s natural sweetness provides contrast to smoky barbecue flavors and brightens the plate.

Grilled corn cooked in the husk develops subtle smoky notes while staying tender and juicy. Boiled and buttered corn offers simpler preparation yet is just as popular.

If you’re looking for something different, Mexican street corn is an upgraded variation. Corn is finished with cotija cheese, lime and additional seasonings that add richness and brightness.

The cold salads

Cold salads create contrast. Their lighter flavors and refreshing textures balance a menu filled with rich meats and hearty side dishes.

Pasta salad

Pasta salad earns its place at countless cookouts because it can take on so many flavors. One of the most popular versions starts with zesty Italian dressing mixed with cooked pasta, cherry tomatoes and olives.

For an antipasto-inspired variation, salami adds extra flavor and substance. The result is a colorful dish that looks appealing on the table and pairs well with everything from grilled chicken to burgers.

Pasta salad travels well and can be prepared ahead of time for potlucks and outdoor events.

Cucumber salad

When barbecue flavors become rich and smoky, cucumber salad provides welcome relief.

Thinly sliced cucumbers tossed with vinegar, dill and red onion create a simple but effective side dish. The ingredients work together to produce a crisp, refreshing salad that balances heavier foods on the plate.

Its clean flavor profile makes it especially useful alongside ribs, pulled pork and other smoked meats.

Corn and black bean salads

Corn-based salads bring color and brightness to the barbecue table while remaining substantial enough to stand on their own.

Fresh corn salad often combines sweet corn with lime and cilantro for  crisp and lively flavor. Texas caviar takes a slightly different approach by incorporating black-eyed peas alongside vegetables and seasonings that create a hearty, scoopable salad.

Many hosts serve Texas caviar with tortilla chips, allowing it to function as a side dish and an appetizer.

Broccoli salad and fruit salad

Broccoli salad typically combines chopped broccoli with bacon and sunflower seeds. The result balances crunchy, savory and slightly sweet flavors.

Fruit salad adds natural sweetness and bright color to the table while offering guests a lighter option among richer foods.

Why side dishes matter at a barbecue

Barbecue side dishes do more than fill space on the plate. They balance rich meats, add texture and give guests more ways to customize their meals. A smoky rack of ribs tastes different alongside baked beans than it does with cucumber salad or vinegar slaw. Offering a variety of sides helps ensure there’s something for every taste while creating a more complete meal.

What sides go with BBQ chicken, ribs and pulled pork?

Choosing great side dishes becomes easier when you start with the main course. Different meats benefit from different flavor pairings, and understanding those combinations helps create a more balanced plate.

BBQ chicken offers the widest pairing possibilities. Its relatively mild flavor works well with corn on the cob, coleslaw, pasta salad and baked beans. Because chicken adapts to many seasoning styles, it can support creamy and acidic sides. For more ideas, see What to serve with BBQ chicken.

Ribs and pulled pork bring richer, heavier flavors to the table. Those meats benefit from contrast, making vinegar-based coleslaw, cucumber salad and pickles particularly effective companions. The acidity balances the richness while adding texture and freshness.

Brats and burgers lean into traditional cookout territory. Potato salad, macaroni salad and baked beans are natural companions because they reinforce the familiar backyard cookout experience.

Hot dogs generally succeed with simple, straightforward sides. Chips, baked beans and macaroni salad keep the menu easy to serve and easy to enjoy without adding unnecessary complexity.

Main	First picks	Why they work
BBQ chicken	Corn on the cob, coleslaw, pasta salad, baked beans	Chicken pairs comfortably with both creamy and fresh sides
Ribs	Vinegar slaw, cucumber salad, pickles	Acidity and crunch balance rich smoked meat
Pulled pork	Vinegar slaw, cucumber salad, baked beans	Contrasting textures cuts richness
Brats and burgers	Potato salad, macaroni salad, baked beans	Classic cookout flavors complement grilled favorites
Hot dogs	Chips, baked beans, macaroni salad	Simple sides match a casual menu

How to build a balanced BBQ side dish menu

A barbecue menu works best when it includes a mix of flavors, textures and temperatures. Instead of choosing several heavy side dishes, consider combining creamy, hot and fresh options on the same table.

For example, a menu built around pulled pork might include vinegar-based coleslaw for crunch, baked beans for a hearty side and fruit salad for something lighter and refreshing. If you’re serving burgers and brats, potato salad, corn on the cob and a cucumber salad create a combination that offers variety without making the meal feel repetitive.

When serving a crowd, it’s also helpful to offer familiar favorites and one less traditional option. Most guests will gravitate toward classics such as potato salad and baked beans, while dishes such as Texas caviar, broccoli salad or antipasto-style pasta salad add variety to the spread.

Make-ahead and travel notes

A successful barbecue is often won before guests arrive. Thoughtful preparation reduces stress and allows more time to enjoy the gathering.

Many salads and slaws improve when prepared a day ahead. Giving ingredients time to rest allows flavors to blend and develop. Pasta salad benefits particularly from this approach. Many cooks dress it once in advance and add more dressing just before serving to maintain freshness and flavor.

Mayo-based dishes should remain chilled until it’s time to serve. Keep them in coolers or refrigerated storage to preserve quality during outdoor gatherings.

For hot foods, slow cookers and foil pans simplify transportation and serving. Baked beans, mac and cheese and other warm sides travel well using these methods.

As you build your cookout menu, remember that many barbecue favorites are often available prepared and ready to serve at the deli counter and can free up valuable preparation time. In Northwest Indiana, the Strack & Van Til deli near you is the place to pick up the ready-made sides you need to complete your meal.

Sides by the pound at Strack & Van Til

Need side dishes for your backyard cookout? Strack & Van Til Deli Departments throughout the Region offer side dishes by the pound, making it easier to build a menu without preparing everything from scratch.

One advantage of buying prepared side dishes is flexibility. When you’re planning a family cookout, office gathering or neighborhood barbecue, ordering sides by the pound makes it easier to match the menu to the size of the crowd. Instead of preparing several recipes from scratch, hosts can combine deli salads, bakery items and produce selections to build a complete spread.

Mixing ready-made and homemade dishes is another way to simplify prep work. Some hosts prefer to focus on smoking meat or grilling while letting the deli handle sides such as coleslaw, potato salad or baked beans. Others use prepared sides as a starting point and round out the menu with fresh vegetables, fruit trays or desserts.

In the Strack & Van Til deli, choose from coleslaw, macaroni salad, baked beans or Texas BBQ baked beans. Try traditional potato salads such as “Our Own” Homestyle or mustard, plus Loaded Baked Potato or Premium Potato. Enjoy Caprese pasta salad with tomatoes, basil and fresh mozzarella, Cowboy Caviar made from beans, corn and veggies in vinaigrette and Spinach pasta salad with pine nuts and Parmesan.

“These are just a few of the delicious sides available at your local Strack & Van Til Deli,” notes Deli Department Director Kristin Snow. “Shop in-store or online to see the entire selection of cookout sides that will make your party a winner.”

Looking for an easy way to add more side options? Check out the Strack & Van Til deli’s party trays with fresh fruits, vegetables and other ready-to-serve items. For party tray ideas, see our Party trays in Northwest Indiana: Sizes, prices and how to order guide.

For larger gatherings, order ahead with SVT To Go at strackandvantil.com to simplify preparation and save time on the day of the event. Pickup is available at all Lake and Porter County Strack & Van Til stores.

FAQ: BBQ sides and cookout pairings

What are the best sides for a BBQ?

The most popular BBQ sides are coleslaw, potato salad, baked beans, mac and cheese, corn on the cob and pasta salad. Together, they create a balanced spread with creamy, savory, sweet and fresh flavors.

What side dishes go with BBQ chicken?

BBQ chicken pairs with more side dishes than almost any other barbecue main. Corn on the cob, coleslaw, pasta salad and baked beans complement the chicken without overpowering it.

What are the best sides for ribs?

Ribs are rich and smoky, so they pair best with sides that provide contrast. Vinegar-based coleslaw, cucumber salad, pickles and fresh vegetable salads balance the richness while adding crunch and brightness.

What goes well with pulled pork?

Pulled pork pairs especially well with coleslaw, baked beans and cucumber salad. The acidity of slaw and cucumber salad cuts through the richness of the pork, while baked beans add a smoky-sweet flavor.

What sides should I serve with burgers and brats?

For burgers and brats, stick with classic cookout favorites. Potato salad, macaroni salad, baked beans and corn on the cob all work well.

What’s the difference between creamy coleslaw and vinegar coleslaw?

Creamy coleslaw uses a mayonnaise-based dressing for a richer texture and flavor. Vinegar coleslaw uses a lighter dressing that provides more acidity.

What hot side dishes belong at a barbecue?

Baked beans, mac and cheese and corn on the cob are among the most popular hot BBQ sides.

How much side dish should I plan per person?

For a typical cookout, plan on guests taking three to four side dishes. Provide enough for about 4 to 6 ounces of each side per person, depending on how many options are available and whether the meal includes appetizers and desserts.

What are the most popular deli side dishes for a cookout?

Potato salad, coleslaw, macaroni salad and baked beans are some of the most requested deli side dishes because they’re easy to serve and pair with a wide variety of grilled foods.

Can I buy BBQ sides ready-made at Strack & Van Til?

Yes. The Strack & Van Til deli near you offers popular cookout favorites such as potato salad, coleslaw, macaroni salad and baked beans by the pound. Seasonal sweet corn, bakery rolls and party trays complete your cookout menu.

What is the best way to build a BBQ side dish menu?

Start with one creamy side, one hot side and one fresh salad for variety in flavor and texture and to keep the menu balanced. For example, pair potato salad with baked beans and a cucumber salad.

Load the table in one deli stop

A memorable cookout doesn’t require dozens of recipes. A handful of proven classics, thoughtful pairings and a little make-ahead planning can create a table that feels complete from the first plate to the last serving. Potato salad, coleslaw, baked beans, mac and cheese, corn on the cob and pasta salad remain favorites because they consistently complement the foods people love to grill and smoke.

Whether you serve chicken, ribs, pulled pork, burgers, brats or hot dogs, the right side dishes add balance, variety and flavor to the meal. Build the menu around a few trusted classics, prepare what you can ahead of time and let the sides work alongside the main event.

When it’s time to plan your next cookout, bring your menu to the nearest Strack & Van Til deli counter and fill your cart with barbecue favorites that are ready to serve.

By Karyn G. Zafran