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"Different" sides for BBQ?

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I've received a Kreuz Market (Lockhart, TX) whole BBQ brisket and pork loin as a present and want to serve both at a party. Living in MT, this is quite a thrill!

Does anyone have ideas for appropriate side dishes beyond the usual cole slaw, pinto beans, biscuits/cornbread, etc.? Ot at least some interesting variations on these standards?

Also, any tips on reheating these, beyond slowly and wrapped in foil?

Thanks in advance for any thoughts.

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  1. I love mac and cheese with BBQ.....and we usually have southern style green beans if we're not in the mood for baked beans.

    1. Pickled red onion and cucumbers are a tasty sub for the usual coleslaw.

      1. Kreuz is fantastic: Go all out TX: small butter pickles, onions, Saltine crackers.

        But, if you are looking for different - the web is full of good German potato salad recipes (served warm, uses vinegar and bacon as flavoring agents). You don't see it as often as regular potato salad, but it is great.

        4 Replies
        1. re: Westy

          What does Kreuz serve with their meat? Isn't it pretty basic - white bread and a few sides?


          1. re: paulj

            That is pretty much it. In fact, most of the places in Lockhart have really simple sides, and serve with either Saltines or cheap white brread.
            The mac and cheese/greens thing seems to be a more Southern, rather than Texan, kind of thing.

            1. re: Westy

              My understanding is that it was only recently that Kreuz began serving German potato salad, until then it was onions, saltines, and slabs of meat on butcher paper.

              I'm looking more for "tastes really good", rather than strictly TX authentic.

              Thanks to all. Keep 'em coming.

              1. re: Spot

                Don't they also serve "rat's cheese" i.e., a sharp cheddar?

                I'd want something vinegary/pickely/acidic to offset the richness of the meat.

        2. Tamales are always a good idea.

          1. Blow your guest away with your best homemade bread. Corn on da cob maybe?
            A couple of sauces...No commercial ones. Maybe one with horseradish...Don't rule out having a couple of mustards around...not "Ball Park"...a couple of nice browns.
            Twice baked potatoes maybe....Stuffed eggs..Jazz um up!!!

            Have Fun!

            1. For reheating I would suggest laying the meat on a rack in a roasting pan, put just a small amount of water in the bottom to add moisture, & cover the pan with foil. This method was suggested to me by a butcher here in my neck of the woods, and it worked wonderfully for reheating some smoked ribs I had purchased from him.
              As far as sides...I'm a mac n' cheese, corn casserole & cole slaw kind of person....keep it simple & let the meat shine!

              2 Replies
              1. re: mepolo

                Would it be better to slice the meat before warming?

                1. re: paulj

                  No, that will dry out the meat more.

              2. In my house it's always served with a warm pineapple dish (kind of like a warm applesauce)

                2 Replies
                  1. re: Janet from Richmond

                    Many people make a similar dish using bread or crackers & cheddar- mine is actually a little different, but so addictive, there is never any left!

                    1 can pineapple tidbits, drained
                    1 can crushed pineapple, drained
                    1 cup white sugar
                    2 T cornstarch mixed into 1/4 cup cold water
                    2 large eggs (sometimes I use extra large)
                    1 T vanilla extract
                    ~1-2 T butter
                    ground cinnamon

                    Preheat oven to 350 degrees F. I use a nonstick baking dish, if you don't have one, I suggest buttering a regular small dish (around the size of a pie dish).
                    Mix together drained pineapple, sugar, cornstarch/water, eggs and vanilla. Pour the mixture into the prepared baking dish. Dot the top all over with butter and then sprinkle with cinnamon.
                    Bake for about 1 hour. (It will be liquidy looking when it goes in, but will become more firm at the end). Serve warm from oven. Enjoy!

                1. I always love BBQ with some kind of spicy apple bake. I am also a sucker for sweet potato hash (with bacon and onions)

                  1. Sliced white onions, dill pickles, pickled jalapenos, saltines, white bread, and if you want to get real fancy, potato salad.

                    1. With barbecue ( and really just about anything), I like chipotle sweet potatoes. Just peel, steam and smash sweet potatoes, and add as much salt and minced chipotles in adobo as you like. I like the sweet-spicy combo with the spicy vinegar barbecue sauce.

                      1. We love cheese grits as a side our our family BBQ's and fried okra

                        1. Salt Lick BBQ in Texas does a really good potato salad. They soak their onions in dill pickle juice, then squeeze them out before adding to the potatoes. They also add their BBQ sauce to the salad. Makes a very different, tangy potato salad. Google Salt Lick BBQ potato salad recipe and there are several sites with the recipe.
                          We like jalapeno-cheese grits, pintos with pico de gallo and pillowy-soft white yeast rolls to dip in the BBQ sauce.

                          1. With bbq, I like okra, green beans, or mac & cheese, but my favorite which is always a hit with company is this recipe (be forewarned, it's not light!):

                            Parmesan Potatoes

                            1 bag frozen shredded hash brown potatoes
                            1 pint (plus a little more) whipping cream
                            1 to 1 1/2 cups parmesan cheese (the kind in the shake container)
                            6 pats real sweet cream butter

                            In a large mixing bowl (cut this into two mixing batches if bowl is not large enough), combine shredded potatoes, 1 cup parmesan cheese, and 1 pint whipping cream. Add sea salt or kosher salt to taste (it's better with more than just a little salt). Place 6 pats of butter in large baking dish, spacing them out evenly (use 11 x 14 or a big lasagna pan). Pour in potatoes on top of butter. Top with another 1/2 cup parmesan and a little more salt if desired. Pour over top a little more cream, *just* until it fills half way up the sides, no more. Top with a heavy coat of paprika. Bake at 350 for 45 minutes until gold and bubbly.

                            1. Make a fresh corn salad. It's pretty good cold.

                              1. If we aren't talking strictly traditional, so nobody jump on me here:
                                roasted okra
                                relishes like chow chow or pickalilly for tanginess
                                corn sponbread or souffle
                                some good chilled salads, like roasted beets, fennel and citrus, corn and rocket
                                fried dill pickles

                                1. My family doesn't like potato salad, cole slaw, or pinto beans. What we have with BBQ, and it is offered in many BBQ places in town as well, are red potatoes cooked with onions, green beans with ham or bacon and/or corn on the cob, Texas Toast, pickles, and sliced onions. Other thoughts are dirty rice, red beans and rice, fried okra, tossed salad, jalapeno cornbread. And don't forget the sweet tea and beer.

                                  1 Reply
                                  1. re: danhole

                                    Jalapeno cornbread: Perfect idea for a different but still in theme side.

                                  2. Italian String Bean & Potato Salad- I use fresh string beans, tiny new potatoes, red onion (I like red onion) and make my own olive oil & red wine vinegar dressing- toss & serve when warm. Mom used to do with black olives, chunks of good tomatoes....lots of cracked black pepper. Dunno why it's Italian-that's what Mom called it!