BBQ Sides That Complete the Plate at Gee's BBQ

At Gee's BBQ, sides are not filler on the plate. They are half the meal — the part that keeps every bite balanced after rich, smoky meat.

We make our sides from scratch in-house, the same way we treat brisket and ribs on the pit. That means creamy mac that actually tastes like mac, not a steam-table afterthought, and slaw with enough tang to cut through fatty bark.

Pairings we reach for every week

These are the combinations our regulars order again and again:

• Sliced brisket + tangy slaw — smoke and acid in every forkful
• Dino ribs + creamy mac — two-handed ribs need something rich and comforting on the side
• Lamb barbacoa + spicy dirty noodles — heat and depth against slow-braised meat
• Sausage or pulled meat + bright pickled vegetables — crunch and brightness when the plate needs lift

When each side has a job — creamy, tangy, spicy, or crisp — the whole plate lands better.

Why scratch-made matters

Sides go stale fast when they sit too long or come from a bag. We batch what we need for service and keep the same standard whether you are ordering a single plate or building a tray for the office.

Our desserts close out the meal the same way — made in-house, not shipped in.

Build your plate in Santa Ana

Browse the full pickup menu to see what is available today, or put together a tray when you need brisket, ribs, and sides for a group. Hosting something larger? Start an event catering inquiry and tell us your guest count — we will follow up within one business day.

Great barbecue is a full plate, not just a pile of meat. The sides are how we make sure you want one more bite.