"It’s time to shake up the sides for your next barbecue feast. We reached out to a clutch of up-and-coming pitmasters around the South to see what they’re plating alongside ribs and pulled pork these days—and the results go far beyond your basic mac and cheese. Think smoked gouda grits with roasted peppers and onions, “cool ranch” tater tots, and smoked brisket dirty rice. They might be sides—or they might just steal the show." 

- Erin Byers Murray, Editor in Chief