Texas BBQ Side Dishes: Beans, Slaw, and Cornbread Recipes

In Texas, a great BBQ plate is always a complete picture. The brisket, sausage, or chicken at its center may be the star, but the side dishes are not supporting characters — they are equal contributors to one of the most satisfying meals American cuisine has produced. At Bill Miller's, these sides have been refined over decades to pair perfectly with smoked meats. Here are the foundational recipes and techniques that define classic Texas BBQ accompaniments.

Texas Pinto Beans: Slow-Cooked and Savory

Texas pinto beans should never come from a can. Dried beans, properly soaked and slowly simmered with aromatics, develop a creamy interior and a rich pot liquor that becomes a sauce in its own right. Sort and rinse one pound of dried pinto beans, then soak overnight in cold water. Drain and cover with fresh water in a heavy pot with one halved white onion, four garlic cloves, two dried ancho chile pods, and a smoked ham hock or a few strips of bacon. Bring to a boil, skim the foam, then reduce to a gentle simmer for two to three hours, adding water as needed to keep beans submerged. Season with salt only in the final 30 minutes — early salting toughens the skins and prevents full tenderness.

Creamy Texas Coleslaw

Texas BBQ coleslaw is a cooling counterpoint to smoky meat, relying on a creamy, slightly tangy dressing rather than a vinegar-forward Southern style. Shred half a head of green cabbage and one large carrot on a box grater. For the dressing, whisk together half a cup of mayonnaise, two tablespoons of apple cider vinegar, one tablespoon of sugar, half a teaspoon of celery seed, salt, and black pepper. The sugar balances the acidity and creates a slight sweetness that pairs beautifully with smoked brisket. Toss the cabbage and carrot with the dressing, cover, and refrigerate for at least one hour before serving — this allows the cabbage to soften slightly and the flavors to meld together properly.

Classic Texas BBQ Potato Salad

Texas BBQ potato salad is a mayonnaise-based preparation distinguished by hard-boiled eggs, yellow mustard, and sweet pickle relish. Boil two pounds of Yukon Gold potatoes (skin-on) until a knife slides in with mild resistance — do not overcook to mush. Cool, peel, and cut into half-inch chunks. While still slightly warm, dress with half a cup of mayonnaise, two tablespoons of yellow mustard, two tablespoons of sweet relish, three chopped hard-boiled eggs, half a cup of diced white onion, salt, and black pepper. The warmth of the potatoes allows them to absorb the dressing rather than just being coated by it, which is the secret to a truly flavorful potato salad.

Jalapeño Cornbread: The Perfect BBQ Companion

Texas cornbread is not sweet — it is savory, slightly crisp-edged from baking in a preheated cast-iron skillet, and enriched with cheddar cheese and diced jalapeños. Preheat your oven to 425 degrees with a 10-inch cast-iron skillet inside. Combine one cup of yellow cornmeal, one cup of all-purpose flour, one tablespoon of baking powder, and one teaspoon of salt. In another bowl, whisk one cup of buttermilk, two eggs, and a quarter cup of melted bacon fat or butter. Combine wet and dry ingredients, then fold in one cup of shredded sharp cheddar and two diced fresh jalapeños. Pour into the hot skillet and bake 20 to 25 minutes until golden brown throughout.

A perfect plate of Texas BBQ is incomplete without great sides. For the full BBQ experience and Bill Miller's menu details, visit our homepage or contact us.