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Unread 08-18-2011, 11:35 PM   #1
Pa_BBQ
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Default 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?
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Unread 08-18-2011, 11:55 PM   #2
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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.
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Unread 08-18-2011, 11:57 PM   #3
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never tried a vinegar slaw, I guess I need to
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Unread 08-19-2011, 02:04 AM   #4
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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.
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Unread 08-19-2011, 02:06 AM   #5
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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.
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Unread 08-19-2011, 04:45 AM   #6
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I too am into mayo-less slaw these days, I partially like an Asian Slaw with slivered toasted almonds and sesame seeds.
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Unread 08-19-2011, 04:52 AM   #7
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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.
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Unread 08-19-2011, 04:53 AM   #8
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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.
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Unread 08-19-2011, 05:32 AM   #9
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Quote:
Originally Posted by aquablue22 View Post
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
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Unread 08-19-2011, 05:42 AM   #10
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Like them both. I eat fried and roasted chicken too. Variety is the spice of life.
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Unread 08-19-2011, 06:44 AM   #11
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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.
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Unread 08-19-2011, 07:29 AM   #12
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Quote:
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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.
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Unread 08-19-2011, 07:43 AM   #13
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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.
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Unread 08-19-2011, 07:45 AM   #14
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I like them both for different reasons. I even use both on pulled pork sammiches too depending on my mood I suppose.
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Unread 08-19-2011, 07:49 AM   #15
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Mrs. Czervik is the slaw masterress in this house and I'm almost certain her version contains mayo...
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