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Message: [QUOTE="auror, post: 4185906, member: 1329"] This is an interesting theory. It's true that most sides are a completely different skillset than BBQ. It's always funny to see BBQ cooks go on like TV cooking contests (think Chopped, Top Chef, Next Level Chef, etc.). They're almost always slow and terrible at the competitions. You're not cooking to service or under any time crunch when making BBQ (in fact the opposite, you have hours and hours to make the sides). But I don't see any reason why the sides HAVE to be bad. Potentially it could indicate a chef that got into BBQ vs. a BBQ person who opened a restaurant. Chains probably also have some corporate chef that handles sides and devotes more attention to it than mom and pop shops, and they often have mediocre BBQ, so that part checks out too. But a great BBQ place that understands both the science and the art aspect of high end BBQ surely know how to cook sides well also. [/QUOTE]