Coleslaw ?

Pa_BBQ · 08-18-2011, 10:05 PM

I want to try some coleslaw that is not the mayo type but not sure what its called. The kind you get on pulled pork sometimes.

What is this called, I want to look up some recipes.

Or if you have a good one to share would love to try it.

QansasjayhawQ · 08-18-2011, 10:08 PM

My wife calls that the 'non-mayo' type of coleslaw! Heh heh.

Seriously, that would be the vinegar based slaw with lotsa black pepper!

There should be tons of recipes around the interwebs - and if that fails, be sure to check out the recipe section here on the brethren's site . . .

DirtyDirty00 · 08-18-2011, 10:25 PM

Mmmm. I love me a nice soft bun... Some pulled pork... A dash of BBQ sauce and a spoon of slaw .. mmmmm mmmm mmm

TELL YOU WHAT BBQ · 08-18-2011, 10:30 PM

Search- Carolina slaw

Bpig · 08-18-2011, 10:35 PM

This thread has a couple of really good recipes without mayo.

http://www.bbq-brethren.com/forum/sh...ad.php?t=23734

gtr · 08-18-2011, 10:37 PM

deguerre's vinegar slaw - it's in the recipe section - now my go-to slaw, but modded by using evoo instead of veggie oil and throw some sriracha sauce in there (mod gotten from redhot). It's great stuff!

Pa_BBQ · 08-18-2011, 11:02 PM

Thanks guys, off to check them out.

Cook · 08-19-2011, 07:54 AM

Quote:

Originally Posted by TELL YOU WHAT BBQ

Search- Carolina slaw

There is no homogeneous slaw in North Carolina...just as there are arguments about actual barbecue in North Carolina.

South Carolina? Who knows what those folks are going to do...

captndan · 08-21-2011, 09:04 AM

Don't cut yourself short Cook. I've had some might fine Q down your way.

Smokeadelic · 08-21-2011, 09:28 AM

I really like this recipe for vinegar-based slaw:
http://southernfood.about.com/od/col...r/bl90612a.htm

QuietOne · 08-21-2011, 10:23 AM

I thought I'd posted this already but.....good thing I compose in note pad.

I have a regular group that comes over for pulled pork. Two thirds the Vinegar is the hit. One third the mayo is the hit (this group includes my wife but not myself, so you know I have to make the mayo also)

Mayo.
I think I stole this from Harbormaster.
1/4 cup cider vinegar (I use white pickling)
1 Tablespoon granulated sugar
1 teaspoon celery seed
1 teaspoon kosher salt
1/2 teaspoon fresh fine grind black pepper (not powdered)
1 Tablespoon Dijon Mustard
3/4 cup Hellman's Mayo (don't ever use Kraft Miracle whip)

Mix all well. Pour over shredded head of cabbage stir. Keep refrigerated.

Vinegar Based.
1/2 Cup Granulated Sugar
1 teaspoon salt (non iodized sea salt or kosher salt)
1/4 Cup light vegetable oil
1 teaspoon celery seed
1 Cup cider vinegar. Make sure your vinegar has not lost it's bite. If it has buy new.

In a sauce pan combine over medium heat. Simmer stirring until sugar is dissolved and everything is incorporated. Cool to room temp. (24C or so) pour over coleslaw. Toss well. Refrigerate until well chilled, toss a couple more times while it's cooling. (it is better when the cold can contrast with the warmth of the pulled pork. But that's just me.

08-18-2011, 10:05 PM	#1
Pa_BBQ is one Smokin' Farker Join Date: 11-29-09 Location: Wentzville, Mo	Coleslaw ? I want to try some coleslaw that is not the mayo type but not sure what its called. The kind you get on pulled pork sometimes. What is this called, I want to look up some recipes. Or if you have a good one to share would love to try it. __________________ Shirley Fabrication 24 X 42 Meadow Creek BX50 Kamado Joe Classic II PK360 Fireboard, CyberQ

08-18-2011, 10:08 PM	#2
QansasjayhawQ is One Chatty Farker Join Date: 06-21-06 Location: Lawrence, Kansas - The Great American Outback	My wife calls that the 'non-mayo' type of coleslaw! Heh heh. Seriously, that would be the vinegar based slaw with lotsa black pepper! There should be tons of recipes around the interwebs - and if that fails, be sure to check out the recipe section here on the brethren's site . . . __________________ We should be too big to take offense and too noble to give it. - Abraham Lincoln ------- One Moocow UDS! (Thanks, Shane!) http://www.moocowbbq.com/ Two Weber 22.5" kettles One Brinkmann Smoke'N PitMaster Deluxe One LARGE WSM! (special black glossy finish) w/Stoker! WooHoo! KCBS Member/KCBS Master CBJ #24295 Sweaty, smokey and enjoying every minute.

08-18-2011, 10:25 PM	#3
DirtyDirty00 is one Smokin' Farker Join Date: 07-13-11 Location: Mamaroneck, NY	Mmmm. I love me a nice soft bun... Some pulled pork... A dash of BBQ sauce and a spoon of slaw .. mmmmm mmmm mmm __________________ Smokers: 20x48 Pits by JJ Cinder block smoker Wishlist: 22.5" WSM

08-18-2011, 10:30 PM	#4
TELL YOU WHAT BBQ On the road to being a farker Join Date: 07-17-08 Location: Sloatsburg NY	Slaw Search- Carolina slaw __________________ [COLOR=Blue][B]TELL YOU WHAT BBQ![/B] [/COLOR]-[FONT=Fixedsys][B][FONT=Franklin Gothic Medium]ASHkickin' Q[/FONT][/B] [/FONT]:butt: [B][COLOR=Purple]www.TELLYOUWHATBBQ.com BBQ BLOG: [url]www.TYWBBQ.com[/url] [/COLOR] [/B][B]RUB IT SMOKE IT PULL IT[/B]! - KCBS Judge #21965

08-18-2011, 10:37 PM	#6
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	deguerre's vinegar slaw - it's in the recipe section - now my go-to slaw, but modded by using evoo instead of veggie oil and throw some sriracha sauce in there (mod gotten from redhot). It's great stuff! __________________ 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?

08-18-2011, 10:35 PM	#5
Bpig Knows what a fatty is. Join Date: 08-07-11 Location: Marks, MS	This thread has a couple of really good recipes without mayo. http://www.bbq-brethren.com/forum/sh...ad.php?t=23734

08-18-2011, 11:02 PM	#7
Pa_BBQ is one Smokin' Farker Join Date: 11-29-09 Location: Wentzville, Mo	Thanks guys, off to check them out. __________________ Shirley Fabrication 24 X 42 Meadow Creek BX50 Kamado Joe Classic II PK360 Fireboard, CyberQ

08-21-2011, 09:04 AM	#9
captndan Quintessential Chatty Farker Join Date: 06-29-11 Location: Greeneville TN	Don't cut yourself short Cook. I've had some might fine Q down your way.

08-21-2011, 09:28 AM	#10
Smokeadelic On the road to being a farker Join Date: 09-18-10 Location: Georgetown, MA	I really like this recipe for vinegar-based slaw: http://southernfood.about.com/od/col...r/bl90612a.htm __________________ JS - Smokeadelic BBQ - KCBS CBJ

08-21-2011, 10:23 AM	#11
QuietOne Full Fledged Farker Join Date: 09-18-09 Location: Fort Smith, NT	I thought I'd posted this already but.....good thing I compose in note pad. I have a regular group that comes over for pulled pork. Two thirds the Vinegar is the hit. One third the mayo is the hit (this group includes my wife but not myself, so you know I have to make the mayo also) Mayo. I think I stole this from Harbormaster. 1/4 cup cider vinegar (I use white pickling) 1 Tablespoon granulated sugar 1 teaspoon celery seed 1 teaspoon kosher salt 1/2 teaspoon fresh fine grind black pepper (not powdered) 1 Tablespoon Dijon Mustard 3/4 cup Hellman's Mayo (don't ever use Kraft Miracle whip) Mix all well. Pour over shredded head of cabbage stir. Keep refrigerated. Vinegar Based. 1/2 Cup Granulated Sugar 1 teaspoon salt (non iodized sea salt or kosher salt) 1/4 Cup light vegetable oil 1 teaspoon celery seed 1 Cup cider vinegar. Make sure your vinegar has not lost it's bite. If it has buy new. In a sauce pan combine over medium heat. Simmer stirring until sugar is dissolved and everything is incorporated. Cool to room temp. (24C or so) pour over coleslaw. Toss well. Refrigerate until well chilled, toss a couple more times while it's cooling. (it is better when the cold can contrast with the warmth of the pulled pork. But that's just me.

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