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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-09-2010, 12:12 PM | #1 |
Full Fledged Farker
Join Date: 02-01-10
Location: Manhattan, KS
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Creamy coleslaw
Ingredients
Combine the shredded cabbage and carrot in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired. I forgot the salt and pepper in the video but I did add it later. http://www.youtube.com/watch?v=wcHxhrCQXV0
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Pit Boss 820FB, Blackstone Patio Oven, 24" Discada |
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03-09-2010, 12:20 PM | #2 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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I have to admit, I don't think I've tried sour cream in coleslaw before, but it's worth a shot!
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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. |
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03-09-2010, 12:59 PM | #3 |
is one Smokin' Farker
Join Date: 12-08-09
Location: Bellevue Nebraska
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i was just sayin to the wife that i needed a creamy coleslaw recipe. this one might be it. thanks for sharing
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Big Red Kenmore gasser, Black Shirt UDS,Large BGE |
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03-09-2010, 01:12 PM | #4 |
Babbling Farker
Join Date: 02-28-10
Location: North Potomac, MD
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Tyler's Cole Slaw
Ingredients: Buy a package of pre-chopped Cole Slaw mix (or chop your own) 1 cup mayonnaise 2 tablespoons dijon mustard 2 tablespoons evoo 1/2 lemon (squeeze to add juice then discard lemon) 2 tablespoons sugar 2 tablespoons red wine vinegar pinch of black pepper pinch of salt Directions: In a large bowl. wisk together the mayonnaise, dijon, lemon juice, evoo, rwv, sugar, salt, and pepper, then add the cabbage mix to desired level of cabbage to dressing. Mix well, chill. |
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03-09-2010, 05:57 PM | #5 |
Full Fledged Farker
Join Date: 02-25-10
Location: Baton Rouge, LA
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Isn't that Bobby Flay's recipe? I've been using that one for years and cut back on the mustard powder just a bit.
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03-09-2010, 06:14 PM | #6 |
Full Fledged Farker
Join Date: 02-01-10
Location: Manhattan, KS
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SHHHHHHHH don't tell my secret.
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Pit Boss 820FB, Blackstone Patio Oven, 24" Discada |
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03-09-2010, 06:28 PM | #7 | |
is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
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Quote:
I've been using a version of Bobby's recipe found on the food network site for a while also, but like you I have cut back on the mustard powder. I also use Vidalia onion instead of Spanish onion because Spanish onions are VERY pungent and kind of take over. Bobby's recipe also calls for 2 tsp of celery salt, but I've found that 1 tsp is more than enough. Here is Bobby's recipe as found on foot network. As stated, the changes I make are 1 1/2 tsp dry mustard, 1 tsp celery salt and I use a sweet onion like Vidalia. If it's still not sweet enough to my liking I'll whisk in a little honey: 1 head green cabbage, finely shredded 2 large carrots, finely shredded 3/4 cup best-quality mayonnaise 2 tablespoons sour cream 2 tablespoons grated Spanish onion 2 tablespoons sugar, or to taste 2 tablespoons white vinegar 1 tablespoon dry mustard 2 teaspoons celery salt Salt and freshly ground pepper
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"Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead." |
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03-09-2010, 10:49 PM | #8 |
On the road to being a farker
Join Date: 04-03-09
Location: WESTERN MARYLAND
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I think I need to try this out on the guys at the Firehouse. If they like it then I know it's a winner.
Be Safe THE DAWG
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BACKWOODS PIGLET BACKWOOD CHUBBY 2- JR ENTERPRISES 72-28 1- JR ENTERPRISES 60-23 1 SOUTHERN PRIDE BBR-79 1 SOUTHERN PRIDE SPK-500 WEBER RANCH KETTLE 2-WEBER 26.75 GOLD KETTLES The DC Fire Department Firefighting BBQ Team! |
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Thanks from:---> |
03-10-2010, 12:42 AM | #9 |
is one Smokin' Farker
Join Date: 07-13-09
Location: Cape Coma, Fl.
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I also use Boby Flay's, but i also cheat. I use a bag of Cole Slaw, and like "Saiko" I also cut back on the Dry Mustard and celery salt, use a vidaila onion, and cut up some Mandaran Orange segments. and a tbs or 2 of the juice from the oranges, I just make it for the family, they love the stuff.
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Charm-Glo Gasser, Generic Grill, Smoker conversion, State Park Charcoal Grill. UDS (Under Construction) |
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