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RECIPE OF THE MONTH - March, 2017

 

Grandma's Creamy Confetti BBQ Cole Slaw

I know what you're saying, this isn't BBQ!!  But we all know that cole slaw and BBQ go together like Ham & Eggs!!  Particularly Southeastern BBQ.  It's tradition.  We also know that most BBQ cole slaws are generally "vinegar" and "sugar" based.  For me, the usual vinegar and sugar based cole slaw recipes are boring, one-note and just plain uninteresting!!  I mean, on a traditional Carolina Pulled Pork Sandwich, traditional Coles slaw makes it vinegar on vinegar on vinegar.  In addition, a lot of BBQ Sauces, in general are vinegar and sugar based too!!  AND some of the "mops" you are using are vinegar based too.  So no matter what kind of BBQ you are making there it a lot of vinegar and sugar involved from the start.  

At some point you just have to say enough is enough!!  Why not smooth that tart taste out and give your taste buds something more balanced.  My mother, who has been making this recipe for years, in my opinion has it nailed.  Creamy, interesting cole slaw and it goes with BBQ famously.  It works with Brisket, Pork, Ribs, and chicken in any form!!  Put it on a Carolina-style pulled pork sandwich or a brisket sandwich and taste the difference the creamy balance provides.  The 
addition of a little vinegar and some tomatoes bring a bit of acidity to the slaw to brighten it up and the black pepper gives it even more pop.  BUT the usual watery vinegar bomb?  NO Way!!  

The rest is up to the balance of your own BBQ and the meat that you are cooking.  
With summer on it's way, you will need a great cole slaw recipe!!  Try this one and you'll be amazed!!


Ingredients:

  • 1 head of Green Cabbage  (halved, core removed and then sliced as thin as you can with big chunks remove.
  • 1/2 head of Red Cabbage  (halved, core removed and then sliced as thin as you can with big chunks removed.
  • 2 medium Tomatoes diced.
  • 1/2 Red Onion sliced thin. 
  • 1 Cup, Real Mayonnaise (DO NOT use the mayo that says: "salad dressing")
  • 1 Tbs of Red Wine Vinegar.
  • Pinch Salt and lots of Black Pepper.

Smoker Set up:
  • Set up for whatever you are making with the Cole Slaw

Chefs Directions:
  • MIx all ingredients in a large bowl with a set of tongs.
  • Cover and refrigerate for at least 2 hours.
  • Taste and adjust the seasonings as appropriate.
  • HINT:  Go easy on the salt.  The vinegar will enhance the salty flavor.  
  • Serve WITH or directly ON BBQ of your choice.  

You will taste the magic immediately!! Try some of your own variations!! Enjoy!!


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