Best Soul Food Sides to Pair With Your BBQ Plate

Published January 4th, 2026

There's something truly special about gathering around a plate of BBQ, where smoky, slow-cooked meats tell a story of patience and flavor. But what truly completes that story are the soul food sides - those beloved dishes that bring warmth, tradition, and a sense of home to every bite. These sides aren't just extras; they're the heartbeats of the meal, each one carrying memories of family tables and long afternoons spent cooking with care.

At N Da Kitchen, this tradition is alive and well, where every plate feels like a family reunion at the table. From creamy mac & cheese that melts softly beside ribs, to collard greens simmered with smoky richness, to black-eyed peas steeped in history, plus tangy potato salad and golden cornbread - these five classic soul food sides create a harmony of flavors and textures that make every BBQ plate feel like home.

As we explore these dishes, you'll discover how each one adds its own unique touch, blending comfort and heritage in a way that turns a meal into a heartfelt experience. 

Mac & Cheese: The Creamy Soulful Staple That Melts Hearts

Mac & cheese on a soul food plate sits right next to the ribs and chicken like it has always belonged there. That golden pan ties the whole BBQ spread together, catching the smoke from the pit and softening it with warmth and cream.

Classic soul food mac & cheese starts with something simple: elbow macaroni boiled just to tender, then tucked into a cheese sauce that clings to every curve. The heart of it is real cheese, usually a mix for depth and stretch - sharp cheddar for bite, something melty for pull, maybe a richer cheese for a low, smoky note. The sauce begins in a heavy pot with butter and flour cooked into a smooth roux, then milk whisked in until it turns silky and thick enough to coat a spoon.

Once that sauce tastes right - salty, cheesy, a whisper of pepper - it meets the macaroni in a big bowl, not rushed, so every piece gets its share. Then comes the part that separates homemade soul food sides from shortcuts: slow baking. The pan goes into the oven long enough for the top to set and the edges to bubble, building that thin, browned crust that shatters just a little when the spoon goes in.

On the plate, mac & cheese answers BBQ's boldness. Where smoked meat brings bark, char, and spice, the mac brings cream, richness, and smooth texture. Each forkful cools the heat of rubs and sauces, letting you go back for another bite of brisket or pulled pork without tiring your palate.

Every step - grating cheese by hand, stirring the sauce, waiting on that slow bake - shows the patience and care that define authentic southern sides. It is food that takes its time, filled with intention, the same way family recipes at N Da Kitchen are treated: not just cooked, but tended, until the whole pan tastes like home. 

Collard Greens: The Soulful Green That Brings Depth and Tradition

Where mac & cheese leans creamy and comforting, collard greens bring a different kind of strength to a BBQ plate. They sit on the other side of the ribs, dark and glossy, carrying stories older than the smoke from the pit. That contrast is what makes a plate feel complete: one side soft and rich, the other bright, earthy, and deep with history.

Collard greens are one of those classic soul food sides that start long before the pot hits the stove. Leaves get rinsed and rinsed again, then stacked, rolled, and sliced into ribbons. That simple work at the cutting board slows everything down, reminding you these greens have been handled this way for generations.

In a heavy pot, flavor comes first. A piece of smoked meat goes in early - a ham hock with its marrow and skin, or a smoked turkey wing or leg when pork is skipped. The meat browns a bit in hot fat, waking up that smoky aroma. Then onions and maybe a little garlic follow, softening and picking up the drippings until the whole kitchen smells savory and full.

Only then do the collards meet the pot, handful by handful, wilting down as they hit the heat. Water or broth is poured in just enough to cover, and the lid goes on. From there, it is slow simmering - not rushed, not boiled hard - until the leaves turn tender but still hold their shape. The smoked meat gives up its richness, and the liquid becomes that prized "pot likker," full of minerals and seasoning.

Seasoning stays simple but sure: salt, black pepper, maybe a pinch of crushed red pepper for a gentle kick, a splash of vinegar to cut through the richness. That bit of acid brightens the greens so they stand up to pulled pork, ribs, or chicken. On the plate, those collard greens clean the palate between bites of sauce and char, their broth soaking into cornbread while the mac & cheese keeps things lush.

Nutritionally, collards bring iron, fiber, and sturdy greens to a meal that leans heavy on meat and starch. In Southern and soul food cooking, they carry more than vitamins, though. Collards have long stood for resilience and heritage - tough leaves that soften with time and patience, much like the people who kept these recipes alive. When a scoop of greens sits beside smoked meat and creamy mac, the plate tells a full story: comfort, struggle, care, and home, all sharing the same table. 

Black-Eyed Peas: Luck, Flavor, and Comfort in Every Bite

After the mac & cheese and collard greens settle onto the plate, black-eyed peas step in like the quiet relative who still carries the family stories. They do not shout, but they stay steady, tied to long-held beliefs about luck, prosperity, and starting things on the right foot. In many homes, a pot of peas marks the turning of a year or a big gathering, a way of saying, "May what comes next be full." That meaning follows them onto a soul food BBQ plate, where they bring comfort as sure as they bring flavor.

Traditional black-eyed peas begin in a heavy pot with something smoked at the bottom. A ham hock, a smoked turkey wing, or a piece of neck bone settles into hot fat, rendering slowly until the edges brown. Chopped onions go in next, softening and turning sweet as they scrape up the smoky bits from the pan. Sometimes a little garlic or bell pepper joins the mix, but the base stays simple and honest.

Once the aromatics are ready, soaked peas slide into the pot along with water or broth. From there, the work is mostly patience. The peas simmer low, covered, until their centers turn creamy while the skins stay just intact. Salt and black pepper come in near the end, maybe a bay leaf, a touch of crushed red pepper, or a hint of thyme. The goal is not fireworks, but depth: a pot that tastes like it has been tended, not rushed.

On the plate, black-eyed peas sit in that sweet spot between the rich mac & cheese and the bold collards. Their texture is soft but not mushy, with a gentle starchiness that soaks up barbecue sauces and smoke. The flavor leans earthy and mild, carrying whiffs of the smoked meat without overwhelming the ribs or chicken. Each spoonful gives a grounding note under all that char and spice, a steady background that lets the rest of the meal shine.

Across regions, cooks adjust the details while keeping the soul the same. Some lean heavier on smoked pork, others use turkey and a cleaner broth. A few add diced tomatoes for brightness, or finish the pot with a small splash of vinegar to wake up the beans. Some prefer a thicker, almost stew-like consistency; others serve the peas loose, with plenty of savory liquid to catch with cornbread. In every version, simple, authentic ingredients do the work: dried peas, smoke, onion, time.

When those peas share a plate with ribs, chicken, greens, and mac & cheese, you taste more than seasoning. You taste the hope tucked into pots at New Year's, the comfort offered at family cookouts, the way a humble side dish brings balance to a heavy meal. Among the best soul food sides for a BBQ plate, black-eyed peas stand out because they carry both flavor and meaning, turning a spread of smoked meat into something that feels like home. 

Potato Salad and Cornbread: The Classic Duo That Rounds Out the Plate

Once the creamy mac & cheese, slow-simmered greens, and tender black-eyed peas settle in, there is still a space on that BBQ plate that only two things can fill: a scoop of chilled potato salad and a square of warm cornbread. They sit like old friends from opposite worlds - one cool and tangy, one hot and crumbly - quietly tying the whole spread together.

Soul food potato salad usually starts with humble russet or gold potatoes boiled until just fork-tender, not falling apart. While they steam off, a dressing waits in a big bowl. Some cooks swear by a mustard base, others lean on mayonnaise, and plenty split the difference, letting the mustard bring color and sharpness while mayo adds body and richness. Into that mix go chopped hard-boiled eggs, a little onion or green onion, maybe celery for crunch, sometimes pickle relish for sweet-and-sour snap. The potatoes get folded in gently so they keep their shape, every piece coated but not drowned.

Chilled in the fridge until the flavors settle, that potato salad meets hot smoked ribs or chicken with a steady, cooling touch. The dressing's tartness cuts through bark and fat, while the smooth, creamy texture soothes the heat of rubs and peppery sauces. Each bite resets the tongue so the next pull of brisket tastes as bright as the first. Among easy soul food sides for a BBQ plate, this one earns its place by giving relief as much as flavor.

On the other side of the plate, cornbread brings warmth that feels like it rose right out of the oven and onto the table. A good pan starts with cornmeal whisked with flour, a little sugar, salt, baking powder, and buttermilk for tang and tenderness. Melted butter or oil enriches the batter, and from there the choices tell the cook's story: a handful of fresh corn kernels for pops of sweetness, or slivers of jalapeño for slow, green heat. Poured into a hot, greased skillet, the batter bakes until the edges crisp and the center stays moist and tender.

That first slice gives a soft crumb that breaks just enough, ready to catch pot likker from the collards or the savory broth from black-eyed peas. Its gentle sweetness plays against the smoke of the pit, while the rough grain of the cornmeal contrasts with the silkiness of mac & cheese and the creaminess of potato salad. One bite brings crunch at the edge, softness in the middle, and the quiet comfort of corn and butter.

Together, potato salad and cornbread round out the plate with a full range of textures and tastes: cool and warm, tangy and sweet, creamy and crumbly. They bridge the distance between meat and other soul food sides, making the whole meal feel balanced, generous, and complete, the way a home-style BBQ plate is meant to feel at N Da Kitchen. 

Why Soul Food Sides Are Essential to the Authentic BBQ Experience

A plate of slow-smoked meat without soul food sides feels like a story missing half its pages. The ribs, chicken, or brisket bring smoke, char, and that first rush of excitement, but the sides give the meal its shape, its pace, and its meaning. They fill the spaces between bites of meat with comfort, memory, and a steady rhythm of flavor.

Each side answers something the pit brings. Creamy mac & cheese softens the edges of bark and spice. Collard greens and black-eyed peas lend earthiness, pot likker, and slow-built depth that echo the hours spent tending the fire. Potato salad cools the tongue and lightens the plate, while cornbread catches every drip of broth and sauce. Together, they turn a simple serving of meat into a complete, generous bbq plate with soul food balance in every corner.

These dishes carry more than seasoning. They hold traditions passed down at kitchen tables, recipes adjusted by hand and by taste, not by timer. When they gather around smoked meat, they bring the spirit of shared meals: people reaching across the table, passing pans, filling plates for one another. That is the heart of the authentic BBQ experience at N Da Kitchen - meat and sides treated with the same patience, respect, and soul, so the whole spread feels like it came from a home kitchen, not just a pit.

There's something truly special about how soul food sides transform a BBQ plate into a heartfelt gathering, a place where every bite carries the warmth of tradition and the comfort of home. At N Da Kitchen in Indianapolis, this isn't just food - it's a family story served with care, patience, and generations of love. These classic sides invite you to slow down, savor each flavor, and connect with the spirit behind every dish. When you join us, you're not just enjoying slow-smoked BBQ; you're stepping into a space where food is a bridge to community and belonging. We warmly invite you to experience these generous, soulful plates for yourself - whether dining in or ordering online - so you can feel that same sense of home with every forkful. Come pull up a chair, and let's share a meal that feeds more than hunger - it feeds the soul.