9 of ATL's Best BBQ Sides

Smell that, Atlanta? It’s BBQ season and the grills, green eggs and coal pits are smoking! But we’ve already told you where you can get mouthwatering smoked meats all around the metro. Instead, we’d like to focus on things that make that smoke ring sing – BBQ sides! Whether it’s collards and black eyed peas or Mac and cheese and cream corn, we’ve got classic and new takes on the stuff that somehow tastes better coming out of round plastic Tupperware.

Kimchi Slaw – Heirloom Market

One of the most unique BBQ places around the country for their American and Korean BBQ fusion, Heirloom Market BBQ’s smoked meats are coated in miso and their poultry are coated in gojuchang to bring out those incredible Korean flavors. So it only makes sense that a perfect pairing with those meats would be a Korean style kimchi Cole slaw. This sweet and spicy slaw brings the perfect flavor and texture to a pork sandwich or an order of brisket!

Tomminator – Fox Bros

Them boys at the Fox Bros love to experiment. And after one night of a few beers and tending to smoked meats, the Tomminator was born. The dish is basically tater tots topped with Brunswick stew and cheese, then broiled in the oven for a perfect melt on top.

The Redneck Lasagna from Dave Poe's BBQ. — Instagram/gagewhitneypace

Dave Poe’s – Redneck Lasagna

Dave Poe’s BBQ in Marietta is a nationally recognized BBQ spot with masterfully made smoked meats from the man himself, Dave Poe. After starting Sam and Dave’s in 2004 with partner Sam Huff, Poe split out on his own and has been picking up trophies ever since. But his craziest accomplishment may be something his daughter came up with during the Sam and Dave days – Redneck lasagna. Putting together two of the best BBQ sides, the Redneck lasagna is a mouthwatering combo of Brunswick stew topped with Mac and cheese

Das BBQ – Cream Corn

Owned by postmaster Stephen Franklin, Das BBQ is an incredible Texas influenced BBQ spot that may make the best sausage in town – along with incredible brisket, pork and other delicious proteins. But what they may be best known for is their elote style creamed corn. Elote, the Mexican street corn that’s been rising in popularity across the country, includes chili powder and cotija flavors along with the corn. Franklin has taken that combo and used his Southern cooking alchemy to create the country’s best creamed corn.

Pit Boss BBQ – Grand Ma Lucy’s Baked Beans

If you’re not cooking your beans with pork, you’re not making them right. Luckily, husband and wife owners Wade and Tracy McSwain aren’t messing around with their beans. This South Atlanta BBQ Mecca is where Hartsfield’s huge workforce comes for their BBQ fill, but don’t let that stop you from making the trip any time you’re craving some incredible beans.

Greater Good – Smoked Jalapeño Cheese Dip with Chopped Brisket

BBQ is a classically American approach to cooking, but that doesn’t mean it can’t get better with innovations from other cultures (see Heirloom Market above). At Greater Good, they’re influenced by Tex Mex flavors with this perfect way to start your BBQ feast – the Smoked Jalapeño Cheese Dip with Chopped Brisket. Mixing together the robust spiciness of the jalapeños with tangy cheese and fatty brisket brings together one of the best damn cheese dips in the A.

Sides from Lake and Oak BBQ. — Instagram/lakeandoakbbq

Lake & Oak – Collard Fried Rice

Chef Todd Richards recently opened up Lake and Oak in the East Lake neighborhood with plans to open a second location at the Lee and White complex in West End thanks to the huge popularity of their white oak smoked meats and innovative sides. One of those innovative sides is a collard fried rice, which adds some much needed texture to the more slippery surface, but wonderful flavors of your standard cooked collard.

Community Q – Black Eyed Peas with Rosemary and Bacon

On the other side of the Dave Poe/Sam and Dave’s saga, is chef Dave Roberts the third partner in that restaurant. Roberts split off and started yet another successful Atlanta BBQ spot, Community Q. Chef Roberts put his spin on the classic BBQ side of Black Eyed peas by adding some rich rosemary and bacon flavors to the dish, making it a mouthwatering must have anytime you visit.

Hattie Marie’s – Collard Greens with Smoked Turkey

This Black owned, College Park BBQ spot make some incredible, Texas style BBQ – their sausages in particular are some of Atlanta’s best. But the unique spin they put on sides comes with their collard greens. They add smoked Turkey to give the collards a unique salty and smoky flavor profile turning it into a one of a kind dish.