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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.


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Unread 05-18-2011, 07:06 AM   #16
TN_BBQ
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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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Unread 05-18-2011, 08:11 AM   #17
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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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Unread 05-18-2011, 10:32 AM   #18
landlocked
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Quote:
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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Unread 05-18-2011, 10:48 AM   #19
prudog
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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.
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