When planning a cookout, most people think about the main event, whether it’s grilled hamburgers, sizzling sausages, or smoky BBQ ribs. However, any experienced host will tell you it’s the side dishes that add balance, texture, color, and creativity to the plate. A well-planned cookout side menu can transform a good backyard BBQ into a lasting memory. They add variety, cater to all your guests’ dietary restrictions, and are often the most discussed part of the meal.
Classic Favorites That Will Never Go Out of Style
1. Creamy Coleslaw
A crisp, creamy coleslaw made with cabbage and carrots is a must at any cookout. The creaminess of the mayonnaise pairs well with the crunchiness of the vegetables.
Variations to relish:
• Vinegar Slaw: A lighter option that doesn’t involve mayo.
• Apple Coleslaw: A fruity twist featuring shredded green apple.
• Spicy Coleslaw: Add jalapeño or chipotle powder for some heat. Tip: Prepare it a few hours in advance to let the flavors meld and soften the cabbage a bit.
2. Southern Baked Mac and Cheese
Comfort food at its finest, this baked mac and cheese is especially creamy, golden, and warming! What you will love:
• Cheddar, mozzarella, or smoked gouda create gooey layers.
• Toasty breadcrumb topping.
• An easy béchamel base. Feel like making it fancy? Add lobster, truffle oil, or sun-dried tomatoes for a gourmet twist!
3. Baked Beans with Bacon
Smoky, sweet, and savory baked beans are a classic side dish, especially when slow-cooked with molasses, brown sugar, onion, and crispy bacon. Flavor Kickers Cookout Side Menu:
• A little mustard for tang.
• Barbecue sauce for a smoky layer.
• Ground beef.
• A vegetarian version featuring smoked paprika and caramelized onions for depth without the bacon.
4. Potato Salad (Traditional or Loaded)
No cookout is complete without creamy potato salad. You can stick to the classic or make it loaded. Classic Style:
• Mayo, mustard.
Fresh and Colorful Choices
1. Watermelon Feta Salad
This light salad is the summer side dish you didn’t know you were missing. Ripe watermelon with salty feta and fresh mint offers a burst of flavor and color. Additions:
• Slices of cucumber for crunch.
• Balsamic glaze for tang.
• Arugula for a peppery flavor.
2. Grilled Corn on the Cob
Grilling corn enhances its natural sugars and provides a smoky sweetness. Enjoy using compound butters or spice blends. Flavored Butters in Cookout Side Menu:
• Garlic Herb Butter.
• Double-Ghee Butter.
• Honey Cinnamon Butter for sweetness.
Tips for toppings: Parmesan, cotija, hot sauce, lime wedges, and freshly chopped cilantro for a DIY elite-style toppings station.
3. Pasta Salad
Pasta salads are quick to prepare, easy to make, feed a crowd, and are extremely versatile. You can use short noodles like rotini, farfalle, or penne. Mediterranean Version in Cookout Side Menu:
• Kalamata olives, cherry tomatoes, red onion, cucumbers, and feta cheese, all tossed in a lemon-oregano dressing. Creamy Ranch Version:
• Bacon bits, cheddar, and green peas in ranch dressing.
Chef Tip: Chill everything before serving, as the pasta is best after soaking up all the flavors.
4. Cucumber Tomato Salad
This light and refreshing salad require no prep and is easy to eat, making it a great palate-cleanser between bites of BBQ.
Ingredients:
• Sliced cucumbers, cherry tomatoes, red onion, and dill, all tossed with a simple dressing of any vinegar mixed with olive oil.
Variations:
• Incorporate avocado for a creamy texture.
• Crumble some goat or feta cheese into the salad.
• Add orzo or chickpeas for more substance.
5. Deviled Eggs
Deviled eggs are a Southern classic and a unique kind of finger food. They are creamy, tangy, and among the easiest appetizers to make.
Consider these flavor combinations in Side Cookout Menu:
• The classic mustard-mayo mix.
• Topped with paprika or cayenne pepper for a smoky kick.
• Garnished with bacon or chives. Tip: Display on a tray to keep them cool outdoors.
6. Cornbread Muffins
Cornbread muffins provide a nice variation of regular bread; they can be sweet, savory, and crumbly. Make them your own:
• If you like it hot, add jalapeños!
• Glaze with honey butter.
• Fold in cheddar cheese into the muffin mix.
7. Caprese Skewers:
If you are short on time, elegant Caprese skewers are a crowd-pleaser.
All you need
• Cherry tomatoes, mozzarella balls, basil leaves, and balsamic glaze.
Bonus: This dish also works as a vegetarian option!
8. Grilled Veggie
Platter Grilling enhances the sweetness of veggies and adds a little char. Good veggies for grilling include:
• Zucchini, peppers, mushrooms, eggplant, and asparagus. Pro tip: Toss olive oil, lemon juice, garlic, and fresh herbs before grilling.
Make It Sweet: Cookout Desserts Okay, technically, these are not “sides, ” but you cannot have a cookout without something sweet!
• Fruit salad with honey-lime dressing
• Berry
Wrap-Up: Make Your Cookout Legendary
A cookout Sides Menu with price is much more than grilled meat; it is about creating an experience, a moment of happiness with community eating delicious food. If you think carefully about a side menu that is an assortment of fresh, rich, savory, tangy, and sweet tastes, you will not only round out your cookout, but you will also have a real impact on making the event fun for everyone.
FAQs
1. What are the best make-ahead cookout side menu dishes?
Coleslaw, potato salad, pasta salad, baked beans, and deviled eggs are all examples of items you can prep a day in advance. They are more flavorful after sitting, and they will save you time on the day of the cookout.
2. How do I keep my side dishes cold or hot during an outdoor cookout?
To keep cold sides cold while being served outdoors, you would want to use the jars inside a bigger container filled with ice or an insulated cooler. For warming foods, try slow cookers, food warming trays, or insulated food carriers. Again, keeping things at food-safe temperatures, above 140 degrees or below 41 degrees Fahrenheit, is key for food safety.
3. What’s the best way to serve a large crowd at a cookout side menu?
You should try to serve buffet-style and divide the food setup into a natural flow: start with plates or other disposable items (assuming they are not already out), move on to the cold salads, then the hot sides or main dishes, and dessert. You might also want to have a sign or chalkboard with a list of items being served if it’s not clear.