If you’ve ever visited us at Dickey’s Barbecue Pit, you’ve probably fallen in love with our classic Texas-style beef brisket. That meat and the other smoked meats we proudly serve are prepared daily in hickory wood burning pits.
Yet as integral as the meat is to a barbecue, sides are a big deal, too. Consider that Dickey’s serves up a dozen outstanding options, including fried okra, barbecue beans and baked potato casserole, as well as spicier options such as jalapeno beans.
It turns out sides have always been an important component of barbecue, not just in Texas but around the country. Over at Saveur.com, we discovered a host of intriguing side dishes for adventurous types. Among them: grilled corn with herbed goat cheese butter, watermelon rind pickles and summer succotash salad. We’re pretty sure some of those dishes wouldn’t have shown up on any Texas cattle drive, but we’ll try not to judge your adventurous tastes.
Over on the Williams-Sonoma Taste blog, writers discovered that Texas barbecue frequently features down-to-earth sides such as “pickles, jalapenos, cheese, crackers and plenty of white bread.” It’s just another example of something we’ve done all along: provide delicious and hearty side dishes alongside barbecue goodness that never disappoints.
Next time you order barbecue at Dickey’s, just remember there are plenty of ways to bring your meal to life, whether the side you choose is crisp and flavorful (Caesar salad), cheesy (mac and cheese) or Mama’s kitchen table-ish (green beans with bacon). Sides make a meal sing, and Texas barbecue is no different.