Recipe of the Month - March 2017
I know what you're saying, this isn't BBQ!! But we all know that coleslaw and BBQ go together like ham and eggs!! Particularly Southeastern BBQ. It's a tradition. We also know that most BBQ coleslaws are generally vinegar- and sugar-based. For me, the usual vinegar- and sugar-based coleslaw recipes are boring, one-note, and just plain uninteresting!! I mean, in a traditional Carolina pulled pork sandwich, traditional coleslaw 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 is 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 nailed it. Creamy, interesting coleslaw and it goes with BBQ famously. It works with brisket, pork, ribs, and chicken in any form!! Put it in 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 its way, you will need a great coleslaw recipe!! Try this one and you'll be amazed!!
You will taste the magic immediately!! Try some of your own variations!! Enjoy!!