The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 01-22-2013, 12:59 PM   #1
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Downloads: 0
Uploads: 0
Default Great Video on How To Shred Cabbage

I learned a lot from this short video. Thought I would share it for those that make a lot of cole slaw or sauerkraut.

__________________
Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is online now   Reply With Quote


Thanks from: --->
Unread 01-22-2013, 01:03 PM   #2
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

Isn't this how everyone slices cabbage? I don't think I was ever taught anything but this way, unless you have a machine slicer or cabbage slicer.
__________________
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Unread 01-22-2013, 01:12 PM   #3
fingerlickin'
Quintessential Chatty Farker

 
fingerlickin''s Avatar
 
Join Date: 07-08-10
Location: Boyertown, PA
Downloads: 0
Uploads: 0
Default

Nice video, now I need to know what Hiroshima-Style Okonomiyaka is.
__________________

Jason


"I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III


XL
Big Green Egg
, 22.5 Weber OTS, WSJ
Gold/Mini WSM, 18" & 22" WSM, UDS "No.8"
Flyers Orange Thermapen
Napkin Killers BBQ
fingerlickin' is offline   Reply With Quote


Thanks from:--->
Unread 01-22-2013, 01:27 PM   #4
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by landarc View Post
Isn't this how everyone slices cabbage? I don't think I was ever taught anything but this way, unless you have a machine slicer or cabbage slicer.
I never sliced cabbage this way and always hated the task. I would slice down the face, not the point. Never occurred to me to turn the cabbage and slice as he shows.

I actually enjoy slicing it now.
__________________
Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle

Last edited by HeSmellsLikeSmoke; 01-22-2013 at 01:58 PM..
HeSmellsLikeSmoke is online now   Reply With Quote


Thanks from:--->
Unread 01-22-2013, 01:28 PM   #5
Carbon
is One Chatty Farker
 
Join Date: 08-24-08
Location: Los Angeles
Downloads: 0
Uploads: 0
Default

Okonomiyaki is what I call Japanese pizza. I used to love them while growing up in Japan. I still crave for them here and there's at least one joint here in LA that specializes in them.
__________________
....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven....
Carbon is offline   Reply With Quote


Thanks from: --->
Unread 01-22-2013, 01:28 PM   #6
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by fingerlickin' View Post
Nice video, now I need to know what Hiroshima-Style Okonomiyaka is.
The entire recipe is on you tube by the same chef but isn't in English as I remember. Still worth a look and is on my to-do list.
__________________
Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is online now   Reply With Quote


Thanks from:--->
Unread 01-22-2013, 02:29 PM   #7
dadsr4
is One Chatty Farker

 
Join Date: 02-08-10
Location: Howell, MI
Downloads: 1
Uploads: 0
Default

They stole that technique from my grandmother, she used that method before I started school, which puts the time in the late 50's.
__________________
Two Weber daisy wheel kettles A: 1979 P: 1993
dadsr4 is online now   Reply With Quote


Unread 01-22-2013, 02:52 PM   #8
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by dadsr4 View Post
They stole that technique from my grandmother, she used that method before I started school, which puts the time in the late 50's.
I wish my mother would have watched your grandmother slice cabbage. Sure would have saved me a lot of frustration over the years.
__________________
Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is online now   Reply With Quote


Unread 01-22-2013, 03:05 PM   #9
deguerre
somebody shut me the fark up.


 
deguerre's Avatar
 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Downloads: 0
Uploads: 0
Default

My mom just used one of these...

__________________
Guerry >^..^< Pit Beeatch for Team Munchkin
Avatar by Northwest BBQ
"If more people would just open their minds, more people would learn things." Wampus
deguerre is online now   Reply With Quote


Thanks from:--->
Unread 01-22-2013, 03:05 PM   #10
IamMadMan
Babbling Farker
 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Southern New Jersey
Downloads: 0
Uploads: 0
Default

He makes it look easy....

I opted out and bought a slicer last year as I make a lot of sauerkraut and coleslaw. Was listed at $139.00 on The Sausage Maker website, but bought it for $99.00 at wisementrading.com.

It sure does make life easy. I can make 30 pounds in minutes without any effort. I love homemade sauerkraut and Kimchi
__________________
Humphrey's DownEast Beast W/BBQ Guru

Last edited by IamMadMan; 01-22-2013 at 07:56 PM..
IamMadMan is offline   Reply With Quote


Thanks from:--->
Unread 01-22-2013, 03:10 PM   #11
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Downloads: 0
Uploads: 0
Default

So it looks like I am about the only one on here who has been doing it wrong for oh so many years.
__________________
Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is online now   Reply With Quote


Unread 01-22-2013, 03:38 PM   #12
Harbormaster
Quintessential Chatty Farker
 
Harbormaster's Avatar
 
Join Date: 07-14-06
Location: Wyocena, WI
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by HeSmellsLikeSmoke View Post
So it looks like I am about the only one on here who has been doing it wrong for oh so many years.
I think I have been doing it wrong too, so you are not alone.
I don't slice that much cabbage, but it's good to know there's a "right" way.
__________________
Clark
My Boys: Joseph (EI); Andrew (EE); Daniel (EE)
My Toys: 10 WSMs (B, C, DH, DA, EZ, DZ, EO, DU, DR, EE/DU mutt); Brinkman Cimmaron; Chuckwagon Cooker; 4 22.5" Bar-B-Q-Kettles; 2 18.5" Bar-B-Q-Kettle; 1 Red OTS (H); 3 WGAs (EZ, DE, N); 3 SJPs (DT, DR, DR); 2 Smokey Joes (A, K); Genesis Silver C (DU).
"For when democracy becomes tyranny, those of us with rifles still get to vote"
Harbormaster is offline   Reply With Quote


Thanks from:--->
Unread 01-22-2013, 11:05 PM   #13
T-Man
Take a breath!
 
Join Date: 01-14-10
Location: South Louisiana
Downloads: 0
Uploads: 0
Default

Hmm , never did the the !80* turn ..Looks like a magic trick on the video ( three card monty /cabbage ) .. Thanks..
Back in the day , in high school, I had a part time job as a prep cook /bottle washer .
I chopped / shredded cabbage heads by the case .

Today , when I make coleslaw for bbq , I really do not like cutting up the cabbage .. Although, I enjoy eating good coleslaw ..
__________________
Med. Spicewine , Oklahoma Joe's Offset Smoker , Weber Kettle and a Cookshack O25 ...
T-Man is offline   Reply With Quote


Thanks from:--->
Unread 01-23-2013, 07:52 AM   #14
dadsr4
is One Chatty Farker

 
Join Date: 02-08-10
Location: Howell, MI
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by HeSmellsLikeSmoke View Post
I wish my mother would have watched your grandmother slice cabbage. Sure would have saved me a lot of frustration over the years.
It results in a coarser textured slaw which those raised on machine-made slaw do not care for.
__________________
Two Weber daisy wheel kettles A: 1979 P: 1993
dadsr4 is online now   Reply With Quote


Unread 01-23-2013, 08:53 AM   #15
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by dadsr4 View Post
It results in a coarser textured slaw which those raised on machine-made slaw do not care for.
Good point. I don't care for machine-made since I was raised on hand cut.
__________________
Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is online now   Reply With Quote


Reply

Tags
cabbage, cole slaw, coleslaw, Sauerkraut

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 03:15 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts