This Memorial Day, I can guarantee you one thing: There will be meat.
There will be lots and lots of barbecued meats.
What I can’t guarantee, however, is that those meats are going to begood.
Think back to the most recent backyard grill party you attended. Are images of shriveled hot dogs coming to mind? How about tiny, two-inch ribs? Or burgers so dry the cheese solidified to the top of them like a sheet of hardened crayon wax?
It’s experiences like those that have convinced me, over the years, that barbecue side dishes are just so much better (and more reliable) than the main courses.
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Because — though a chicken leg can quickly turn into shoe leather — a juicy piece of corn on the cob will never let you down.
To safeguard your tastebuds this May 27, then, these are the top seven BBQ sides of all time,ranked, and where to get them.
7. Baked Beans
Ah, baked beans — good enough to make it on this list, but not good enough to make it any higher. This classic cookout side has its pros and cons, but the former just outweighs the latter.
When cooked with brown sugar and bacon, baked beans are sweet, salty and irresistible. Unseasoned, however, they're the driest wet food known to man.
Luckily, in North Jersey, plenty of restaurants do them right.
Where to get: The team at Embark Smoked Meats flavors their baked beans with smoked pork and brown sugar; just the way I like them.Go:811 Main St., Boonton; 973-934-9263; embarksmokedmeats.com.
6. Cornbread
Practically a cupcake, cornbread is a true barbecue indulgence. Moist and buttery, I love the way its melt-in-your-mouth center hides behind a sugary outer crust. Back when Boston Market existed, it was my favorite thing on the menu.
This Memorial Day, and every Memorial Day, you can bet it'll be on my plate — because, with plenty of sugar and carbs? It's as close as you can get to eating dessert for dinner.
Where to get:Sweet T's Southern Eatery in Montclair and Teaneck makes moist, decadent squares of cornbread on the daily — and serves them with a side of strawberry butter. Go: 387 Bloomfield Ave., Montclair and 166 W. Englewood Ave., Teaneck; sweettseatery.com.
5. TIE: Coleslaw & Potato Salad
I can't decide which is better, but — cool, rich and creamy — a scoop of potato salad or coleslaw is a barbecue necessity. In cases where your self-proclaimed "pitmaster" neighbor overcooks the meat, it'll help make the protein edible again. And, if the meat is cooked perfectly? It helps offset the fat.
In coleslaw, I love when the cabbage and carrot strands are long and crunchy, while, in potato salad, I relish a good use of scallions. With their heavy incorporation of mayo, however, it's hard to find a bad version of either.
Where to get:Red White & Que Smokehouse absolutely nails both (especially the potato salad). Go: 150 Route 22, Green Brook Township (worth the drive); 732-200-5998, redwhiteandquesmokehouse.com.
4. Sweet Potato Fries
Is it the unpopular opinion to say sweet potato fries are better than regular fries? Or is it actually the popular one, but we just don't realize we all share it?
I don't know, but — with their soft interiors, crispy exteriors and much more generous salt dustings —I'd argue they're easily the king of deep-fried potato sticks.
And, of course, that they belong at a barbecue.
Where to get: I like to get my sweet potato fries from The Committed Pig, as they have the waffle fry-shaped ones. Go: Two North Jersey locations in Summit and Morristown; thecommittedpig.com.
3. Corn on the Cob
It may be a vegetable, but corn on the cob is hands-down one of the most delicious foods to crush at a backyard barbecue. Juicy and buttery, sweet and savory, salt and peppery — the cookout staple always flys off the serving plate; especially when grilled.
Though it has half the calories, twice the water content and infinitely less mayo and deep-frying than its genre competitors, the sneaky little health food comfortably finds itself trumping (most of) the other sides.
Where to get: Ok, for this one, you're probably just going to want to go to ShopRite (sweet corn isn't in season at the local farms yet) and grab some cobs to grill up yourself. You could take it out, but it'll take as long to reheat as it would to cook, and it's better fresh. Go: Any grocery store near you.
2. Crispy Brussels Sprouts
Another vegetable — but barely — crispy Brussels sprouts are one of the newest sides to be crushing the barbecue game. Coated in oils, butter, sauces or seasonings, they're pretty much like modern day potato chips; and they're fantastic.
Though I love their texture and layers, the tastiest part of a crunchy sprout is simply its salt ratio, which, when served on the side of sweet-glazed meats (or on a hot summer day) is incredibly satisfying.
Where to get: For sprouts topped with maple miso aioli, go to Brick & Dough in Montclair. For sprouts tossed with pancetta, head to Hearth & Tap in Montvale. Go: Brick & Dough is located at 110 Walnut St., Montclair (brickanddoughtogo.com). Hearth & Tap is at 125 N Kinderkamack Rd., Montvale (hearthandtap.com).
1. Mac & Cheese
Melty, creamy and (when cooked right) al dente, mac and cheese is hands-down the most delicious barbecue side dish.
And, if you disagree? You're either vegan or on a diet.
Because — especially against beans, potatoes and vegetables covered in mayonnaise — it just isn't even a competition.
Where to get:The Front Porch Pub in Hawthorne easily makes the best mac and cheese in the state. When I visit, I get the truffle variety, but bacon, buffalo chicken and original flavors are also available. Go: 217 Wagaraw Rd., Hawthorne; 973-310-3828, njthefrontporchpub.com.
Kara VanDooijeweert is a food writer for NorthJersey.com and The Record. If you can't find her in Jersey's best restaurants, she's probably off running a race course in the mountains. Catch her on Instagram:@karanicolev&@northjerseyeats, and sign up for herNorth Jersey Eats newsletter.
