Man cannot live on barbecue alone. The most ardent smoked meat fans might beg to differ, but we appreciate the full spectrum of barbecue dining—especially the side dishes.
The modern age of Houston barbecue evolved in a recent time when pitmasters put just as much effort into expert side dishes as they lavished on their smoked meats. From the old school (Killen’s BBQ’s amazing beans–both pinto and baked) to the new guard (Eastbound Barbecue’s Hatch chile lasagna), side dishes rule. We could easily make a meal of just sides at some of Houston’s top barbecue joints. Here’s why:
Truth BBQ
Houston’s most acclaimed smokehouse (multiple Texas Monthly rankings and Michelin Guide Bib Gourmand) makes some of our favorite sides, including corn pudding, potato salad, and macaroni and cheese. But the side that has earned the most allegiance is the tater tot casserole—quite literally a hot mess of buttery potato bits, sour cream, cheese, and bacon. Unbelievably rich and gloriously sinful. 110 S. Heights Blvd., truthbbq.com
Brisket & Rice
There are two things that must not be missed at this Michelin-recommended barbecue joint: the brisket and the rice (duh). But seriously, the Prime brisket is killer, and the barbecue fried rice will make you swoon. If you order a brisket plate you can get both, with the jasmine fried rice (shot through with cubes of smoky brisket and Chinese sausage) as the side dish foundation. Nirvana. 6166 Hwy. 6 North, Houston, brisketrice.com
The Pit Room
Tacos are a Houston staple, but the Pit Room raises the bar exponentially by building its tacos on flour tortillas made with rendered brisket fat. These luscious warm tortillas, infused with a slightly smoky richness, are the foundations for breakfast tacos and Tex-Mex dinners featuring tacos stuffed with your choice of smokehouse meats and served with two sides (don’t pass on the mustard potato salad). Multiple locations, thepitroombbq.com
Roegels Barbecue Co
How is it that Texas caviar, a classic Lone Star State dish that seems so right with barbecue, is so underrepresented on local smokehouse menus? Thank goodness for Roegels, which puts this festival jumble (black-eyed peas, corn, peppers) in the spotlight. This dish (as well as Roegels’ yummy tomato-cucumber marinated salad) isn’t just tasty, it cuts through the fatty richness of smoked meats. Multiple locations, roegelsbarbecue.com
Ray’s Real Pit BBQ Shack
In a barbecue landscape where Central Texas-style rules, it’s nice to have Ray’s holding up the East Texas-style banner. The hickory-smoked barbecue is great, but we crave the gems of the extensive side dish menu that includes dirty rice, boudin, hush puppies, onion rings and the beloved crispy fried corn. There’s a tasty reason why these deep-fried cobs, wearing a light batter jacket, are a fan favorite. 3929 Old Spanish Trail, Ste. 300, raysbbqshack.com
Feges BBQ
There’s so much to like here that elevates barbecue beyond the expected, including expertly constructed salads, barbecue bowls, and especially sides. Feges has always cared deeply about vegetables, which is why its Korean braised greens and sweet and spicy Brussels sprouts have become so renowned. On a recent visit there was also an expert posole verde made with smoked chicken. Out of this world. Multiple locations, fegesbbq.com
Pinkerton’s Barbecue
Everyone loves the sides at Pinkerton’s, including the potato salad, macaroni and cheese, jambalaya, but especially, the jalapeno cheese rice. All great, but the house pimento cheese, a relatively new offering, is beyond. Rich, sturdy, perfectly flavored, and with just the right amount of mayonnaise to hold the nubby sharp cheese together, it will spoil you for any other pimento cheese. Grant Pinkerton is a barbecue king, but he also could be called a cheese wiz. 1504 Airline Dr., Houston, pinkertonsbarbecue.com
J-Bar-M BBQ
This year the EaDo smokehouse was welcomed into the Michelin Guide fold, earning a recommended status that recognizes its barbecue chops. But, we’ve been fans since it opened, happy to sit in its handsome dining room and big sky patio enjoying barbecue and side dishes such as roasted cauliflower gratin bathed in gouda cream. They also make a pretty good chicken and sausage jambalaya. 2201 Leeland St., Houston, jbarmbbq.com
The Brisket House
There’s such flavorful honesty to the sides here: perfect mustard potato salad, pinto beans, and coleslaw. But we’d drive out of our way for the house cornbread, which sadly you don’t often see on barbecue joint menus. The Brisket House makes a convincing case for a cornbread revival. Their uniform hunks are sweet and moist with a homemade cakelike crumb—perfect slices of yellow sunshine. Multiple locations, thebriskethouse.com
Gatlin’s BBQ
We love the Gatlin’s sides, especially the collard greens, fried okra, and baked beans. But we wouldn’t think of dining at this family-run joint without a serving of the funky, chicken-livery dirty rice. Pitmaster Greg Gatlin says we thank his mother, Mary Gatlin, for blessing Houston with this honest taste of southern realness. 3510 Ella Blvd., Ste. A, Houston, gatlinsbbq.com
Tejas Chocolate + Barbecue
Often called one of the most unique and outstanding side dishes in Texas barbecue, the carrot souffle at Tejas is all that and more. Straddling sweet and savory (and infused with warm baking spices), this flan-like custard has attracted a cult-like following. Don’t even think of eating at the Tomball smokehouse without carrot souffle. 106 Commerce St., Tomball, tejaschocolate.com
Goode Co. Barbecue
Fluffy commercial white bread is the prevailing table-to-mouth vehicle for Texas barbecue. But the iconic Goode Company goes one better with its proprietary jalapeno cheese bread, shot through with bits of roasted hot pepper and knobby swirls of yellow cheese. You can build your barbecue sandwich on this bread, a slice of which is served with barbecue plate dinners. But eat as much as you want: additional slices are part of the side dish menu. Multiple locations, goodecompanybarbecue.com
