Mayo or No Mayo Slaw?

Pa_BBQ · 08-18-2011, 11:35 PM

Ok, I may have put the cart before the horse on my last question about slaw so going to ask this simple question.

I asked about no mayo slaw, not because I do not like it, but for some reason I thought the slaw you put on pulled pork, and on the side was not suppose to have mayo? I guess I thought it was because of the heat and possibly mayo would go bad.

Anywho.... when cooking slaw for picnics and for BBQ do you stay away from mayo or just go with the best slaw recipe you have?

gtr · 08-18-2011, 11:55 PM

Mayo is pasteurized (or somehow preserved - not sure how) these days I'm not sure that having it spoil is still a huge concern - it could be, but I don't know. I'm not a fan of mayo that's been sitting out but just about everyone I know seems to think it's not a problem - unless you're making your own at home with raw eggs. Keeping it cold shouldn't be too big of a deal anyway - keep a large container in a cooler and refill the smaller container you're serving out of.

I've been into the vinegar slaws the past couple years - seems like the vinegary goodness just goes better with pulled pork. A good creamy slaw is a beautiful thang, though - I just don't have a good recipe for it or else I'd try making it.

Blackened · 08-18-2011, 11:57 PM

never tried a vinegar slaw, I guess I need to

landarc · 08-19-2011, 02:04 AM

I like mayo slaw in general, but, I go back and forth on whether to put mayo into slaw for sandwiches. I like the bite a vinegar slaw has to contrast with the sweetness of pork. I tend to go that way more often for sandwiches. For eating off a plate, I prefer mayo slaw.

LVBBQMan · 08-19-2011, 02:06 AM

Saw an episode of Pitmasters and apparently there is not universal agreement even among some of the professionals as to whether vinegar based or mayo based slaw was better. Do whatever you like best.

aquablue22 · 08-19-2011, 04:45 AM

I too am into mayo-less slaw these days, I partially like an Asian Slaw with slivered toasted almonds and sesame seeds.

Crash · 08-19-2011, 04:52 AM

Prefer a mayo-slaw here...maybe I haven't had a good vinegar slaw yet though. I do think (keyword: think) that a majority of people would lean towards a mayo-slaw based on what they have had in the past.

CPMatthew · 08-19-2011, 04:53 AM

I'm with aquablue. I few years ago my aunt gave me a recipe for slaw made with toasted almonds and ramen and a sauce made from oil, vinegar sugar and soy. That is the only slaw I eat now. Delicious.

righteousdog · 08-19-2011, 05:32 AM

Quote:

Originally Posted by aquablue22

I too am into mayo-less slaw these days, I partially like an Asian Slaw with slivered toasted almonds and sesame seeds.

The asian flavor slaw is my favorite, but I've never tried it on pork guess I'll have too.

For me

Vinegar based = pork

Mayo based = fish

But I can be persudaded to go both ways

Mitch · 08-19-2011, 05:42 AM

Like them both. I eat fried and roasted chicken too. Variety is the spice of life.

Will32Rod · 08-19-2011, 06:44 AM

Prefer a nice creamy mayo/ranch type slaw as a side dish with fried fish, fired/grilled/roasted chicken.
Prefer a vinager based slaw as a topper on sammys, hot dogs, tacos, or burgers.

Cook · 08-19-2011, 07:29 AM

Quote:

Originally Posted by landarc

I like the bite a vinegar slaw has to contrast with the sweetness of pork.

Unless you're in North Carolina (as you already know) where the pork is not sweet in the least. The pork itself is seasoned with vinegar therefore we (in the eastern part of the state) use a sweeter version of a mayo/salad dressing based slaw. It's the same principle you use, but in reverse.

Slaw in Eastern NC is usually very simple with just mayo, vinegar, & sugar...or just salad dressing & sugar. There are a scant few that add a touch of mustard and celery seed, but you find those mostly in just a few restaurants.

Jason TQ · 08-19-2011, 07:43 AM

I get absolutely crazy sometimes and actually combine the 2 in my slaw. Probably more ratio of mayo, but adding some vinegar in there gives it an additional flavor that I like. Even had a buddy who doesn't like mayo like that slaw I made even though there was more mayo than vinegar. But I also will make them with just one or the other.

bigabyte · 08-19-2011, 07:45 AM

I like them both for different reasons. I even use both on pulled pork sammiches too depending on my mood I suppose.

Al Czervik · 08-19-2011, 07:49 AM

Mrs. Czervik is the slaw masterress in this house and I'm almost certain her version contains mayo...

08-18-2011, 11:35 PM	#1
Pa_BBQ is one Smokin' Farker Join Date: 11-29-09 Location: Wentzville, Mo	Mayo or No Mayo Slaw? Ok, I may have put the cart before the horse on my last question about slaw so going to ask this simple question. I asked about no mayo slaw, not because I do not like it, but for some reason I thought the slaw you put on pulled pork, and on the side was not suppose to have mayo? I guess I thought it was because of the heat and possibly mayo would go bad. Anywho.... when cooking slaw for picnics and for BBQ do you stay away from mayo or just go with the best slaw recipe you have? __________________ Shirley Fabrication 24 X 42 Meadow Creek BX50 Kamado Joe Classic II PK360 Fireboard, CyberQ

08-18-2011, 11:55 PM	#2
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	Mayo is pasteurized (or somehow preserved - not sure how) these days I'm not sure that having it spoil is still a huge concern - it could be, but I don't know. I'm not a fan of mayo that's been sitting out but just about everyone I know seems to think it's not a problem - unless you're making your own at home with raw eggs. Keeping it cold shouldn't be too big of a deal anyway - keep a large container in a cooler and refill the smaller container you're serving out of. I've been into the vinegar slaws the past couple years - seems like the vinegary goodness just goes better with pulled pork. A good creamy slaw is a beautiful thang, though - I just don't have a good recipe for it or else I'd try making it. __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

08-19-2011, 02:04 AM	#4
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	I like mayo slaw in general, but, I go back and forth on whether to put mayo into slaw for sandwiches. I like the bite a vinegar slaw has to contrast with the sweetness of pork. I tend to go that way more often for sandwiches. For eating off a plate, I prefer mayo slaw. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

08-19-2011, 04:45 AM	#6
aquablue22 Babbling Farker Join Date: 11-26-08 Location: Ormond Beach, Florida	I too am into mayo-less slaw these days, I partially like an Asian Slaw with slivered toasted almonds and sesame seeds. __________________ Weber Spirit E-310 Gasser 1 - Big Green Egg - Large 2 - 22.5 Weber Kettles 2 - 18.5 Weber Kettle 1 - WSM Mini I live in fear that my Wife will sell all my "TOYS" when I die for WHAT I told her I paid for them!!

08-19-2011, 04:52 AM	#7
Crash is One Chatty Farker Join Date: 10-29-08 Location: Kailua, HI (Oahu)	Prefer a mayo-slaw here...maybe I haven't had a good vinegar slaw yet though. I do think (keyword: think) that a majority of people would lean towards a mayo-slaw based on what they have had in the past. __________________ Crash - HIBarbeque.com

08-18-2011, 11:57 PM	#3
Blackened is one Smokin' Farker Join Date: 07-07-09 Location: Paradise, CA Name/Nickname : Chris	never tried a vinegar slaw, I guess I need to

08-19-2011, 02:06 AM	#5
LVBBQMan On the road to being a farker Join Date: 05-29-11 Location: Las Vegas, NV	Saw an episode of Pitmasters and apparently there is not universal agreement even among some of the professionals as to whether vinegar based or mayo based slaw was better. Do whatever you like best.

08-19-2011, 04:53 AM	#8
CPMatthew On the road to being a farker Join Date: 06-13-11 Location: Highland Falls, NY	I'm with aquablue. I few years ago my aunt gave me a recipe for slaw made with toasted almonds and ramen and a sauce made from oil, vinegar sugar and soy. That is the only slaw I eat now. Delicious.

08-19-2011, 05:42 AM	#10
Mitch is One Chatty Farker Join Date: 10-22-07 Location: Lincoln NE	Like them both. I eat fried and roasted chicken too. Variety is the spice of life. __________________ Gator Pit Entertainer Stumps GF223 Lg. BGE

08-19-2011, 06:44 AM	#11
Will32Rod Full Fledged Farker Join Date: 09-19-10 Location: Cleveland, Texas	Prefer a nice creamy mayo/ranch type slaw as a side dish with fried fish, fired/grilled/roasted chicken. Prefer a vinager based slaw as a topper on sammys, hot dogs, tacos, or burgers.

08-19-2011, 07:43 AM	#13
Jason TQ somebody shut me the fark up. Join Date: 01-10-11 Location: Lawrenceville, GA	I get absolutely crazy sometimes and actually combine the 2 in my slaw. Probably more ratio of mayo, but adding some vinegar in there gives it an additional flavor that I like. Even had a buddy who doesn't like mayo like that slaw I made even though there was more mayo than vinegar. But I also will make them with just one or the other. __________________ -Jason I didn't choose D-Canoe life..........

08-19-2011, 07:45 AM	#14
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	I like them both for different reasons. I even use both on pulled pork sammiches too depending on my mood I suppose. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

08-19-2011, 07:49 AM	#15
Al Czervik somebody shut me the fark up. Join Date: 05-17-11 Location: 17h 45m 40.036 and -29° 00` 28.17 Name/Nickname : Scott/Mongo	Mrs. Czervik is the slaw masterress in this house and I'm almost certain her version contains mayo... __________________ Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop *Zero Club Member* *qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...* (\__/) (='.'=) Avatar by Chalupa (")_(")