Southern Pitmasters Have Been Cheffing Up Their Sides For A Decade—And It's Time They Stopped

Southern Pitmasters Have Been Cheffing Up Their Sides For A Decade—And It's Time They Stopped

Let's get back to basics.Getty Images/ Marianna MasseyThere was a time when the side dishes at barbecue joints didn’t get much attention. Each region of the South had its predictable slate of accompaniments: hushpuppies and red slaw in the North Carolina Piedmont; beans, pickles, and onions in Texas; Brunswick stew and slaw in Georgia. The dishes were simple in preparation, too, and usually served in modest portions.In recent years, though, thin…