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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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Old 05-18-2011, 07:06 AM   #16
is One Chatty Farker
Join Date: 06-02-08
Location: Knoxville, TN

For a treat, put some of these in your slaw.

Wife made some slaw the other day with rice wine vinegar and these things. Yum, yum. Definitely not your typical white, cole-slaw...but sooo good.

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Old 05-18-2011, 08:11 AM   #17
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Join Date: 03-03-10
Location: lexington ky

I like Hendreickson vinegar and sweet olive oil in a jar with the bagged cole slaw from the store together in a jar for about a 24 hours and eat.
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Old 05-18-2011, 10:32 AM   #18
Got Wood.
Join Date: 11-17-09
Location: Bigfork, MT

Originally Posted by FRSINNH View Post
Tidewater Coleslaw
Recipe By : Thrill of the Grill by Chris Schlesinger

1 1/2 Cups mayonnaise
1/2 Cup white vinegar
1/3 Cup sugar
1 Tablespoon celery seed
salt and pepper -- to taste
1 Head green cabbage -- finely shredded
2 carrots -- finely grated

In a small bowl, blend the mayonnaise, vinegar, sugar, celery seed, and salt and pepper to taste, and mix well.

In a large bowl, combine the cabbage and carrots. Pour the dressing over the mixture and blend well. Refrigerate until serving time.

I use 1/2 cup of sugar to make it a little sweeter.
That's pretty much what "mine" is, except I use apple cider vinegar.

I sprinkle a little Old Bay on it when served.
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Old 05-18-2011, 10:48 AM   #19
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Join Date: 08-12-09
Location: Huntsville, AL

For a sweet and tangy style slaw without mayo, great with sandwiches, a simplified verison of Mike Mills (Peace, Love, and BBQ) recipe always fits the bill. It consists of equal parts apple cider vinegar and white sugar with a dash of celery seed, salt, pepper, and oil. I never have leftovers from family gatherings and someone always asks who made the slaw. The secret, IMO, is to use only enough of the dressing to coat the slaw and not make it too soggy. For an average head of cabbage (without measuring) I generally mix about:

1 cup apple cider vinegar
1 cup white sugar
1/2 ts celery seed
1/4 ts black pepper
1 ts salt
1 tb oil

I usually microwave dressing just enough to melt sugar (~1 min) and use a few ice cubes to cool if I am in a hurry. Let sit for at least an hour after mixing with cabbage. As the book also suggests, I have frozen for a week and it still came out good... no kidding.
Keeping it smoky in *Sweet Home Alabama* with Lang, Stumps, and Weber Cookers
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