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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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01-23-2007, 09:26 AM | #1 |
Knows what a fatty is.
Join Date: 01-19-07
Location: Rome - Italy
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Looking for coleslaw recipe...
Hi guys,
Does anybodies have both classical and variation of coleslaw? I want to make a pulled pork and I had understood on how to make a good smoked boston butt but I'd like to know coleslaw from somebody who know it well! Also pictures are well accepted. Thanks anyway, bye. Frankie
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Serial344: Can you share with me 3 secret to make a perfect rub and perfect sauce? Dr. BBQ: Balance, balance and balance. |
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01-23-2007, 09:44 AM | #2 |
Babbling Farker
Join Date: 09-06-05
Location: Langhorne PA
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I multiply this one by at least 4, but it is super peppery so you might want to take it easy on that. I use roughly 2/3 of the pepper it calls for. I get a lot of compliments every time I serve this with pork.
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Backyard All-Stars BBQ Team “Every day, in every way, I'm getting better and better" - Émile Coué, quoted by former Chief Inspector of the Sûreté, Charles Dreyfus |
2 members found this post helpful. |
01-23-2007, 09:51 AM | #3 |
Quintessential Chatty Farker
Join Date: 08-13-03
Location: Long Beach, CA
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For a good traditional cole slaw, I use the following ingredients (sorry - no measurements):
Mayo salt (a little) ground pepper sugar Red Hot Sauce (Louisiana Hot Sauce) Dijon Mustard (a little) Cider Vinegar (a little) Celery Seed (couple dashes) Cabbage Onions Carrots
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tk PitBitch |
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01-23-2007, 09:59 AM | #4 |
Quintessential Chatty Farker
Join Date: 08-13-03
Location: Long Beach, CA
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For a great variation there's a Garlic Slaw. Again - no measurements handy but this is really good (I'll look for the recipe tonight because I might be missing something below):
Lotsa fresh crushed garlic Cider Vinegar Sugar (quite a bit) Salt (a little) Pepper Cabbage (green and a little red) Onions Carrots The idea here is to get a taste of sweet, tart, and lotsa garlic.
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tk PitBitch |
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01-23-2007, 10:56 AM | #5 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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My classic coleslaw recipe is pretty much identical to TK's (the one without mayo), except I like to toss in some fine chopped peppers. I prefer anaheim, poblano, banana or jalapeno to bell pepper personally. Not sure why. I tried some pimiento's once and it was OK, but I prefer the crunch of fresh peppers.
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01-23-2007, 11:35 AM | #6 |
somebody shut me the fark up.
Join Date: 09-17-03
Location: Wichita, Kansas
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Seems like somewhere here are a bunch of coleslaw recipes but I tried to search for them and failed. Anybody remember where they are?
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Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead. |
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01-23-2007, 11:43 AM | #7 | |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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01-23-2007, 11:44 AM | #8 |
somebody shut me the fark up.
Join Date: 10-09-06
Location: Blue Springs, MO
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PM PigBoy for his recipe. Its a classic recipe that people love and is super easy from what I remember. Basically Mayo, white vinegar, and celery seed. Don't know the measures though.
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01-23-2007, 11:51 AM | #9 |
is One Chatty Farker
Join Date: 09-05-06
Location: Kansas City, KS
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German Slaw
We love this slaw. It goes great with pulled pork! It's different because it is sweet.
2 heads of cabbage 1 large red onion 2 cups sugar 1 cup cider vingear 1 cup vegetable oil 2 Tablespoons salt 3 Tablespoons yellow mustard 1 Tablespoon celery salt Shred & Mix: Cabbage & Red onion Sprinkle with sugar Let sit for 2 hours Boil remaining ingredents for 1 minute Pour evenly over cabbage - *do not stir* Cover and let sit for 24 hours Stir and Serve
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01-23-2007, 12:03 PM | #10 |
Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
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Here's one I like:
1 pound of cabbage, 2 parts green, 1 part red 1 cup mayonnaise 1 cup sour cream 1 Tablespoon sugar 1 ½ teaspoons salt 1 ½ teaspoons celery seed 1 teaspoon fresh ground black pepper The juice of 1 lemon
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01-23-2007, 12:15 PM | #11 |
Babbling Farker
Join Date: 12-01-06
Location: Fernandina Beach FL
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Here's my recipe. I've had lost of compliments on it. BTW when I make it to put on pulled pork sammies I slice the cabbage coarse so that it is in long strands. Stays on the farker better.
1 head cabbage - quartered, cored, sliced, then chopped to desired consistency 2 carrots - grated coarse Dressing: 2-cups mayo 1cup sour cream 1/4 cup cider vinegar juice of 1 lemon 1 tsp kosher salt 1 1/2 tsp celery seed 1 tablespoon sugar or splenda Whisk together dressing ingredients adjust salt if necessary. Use just enough of the dressing to get the cabbabe mixture very moist.
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01-23-2007, 12:27 PM | #12 | |
somebody shut me the fark up.
Join Date: 09-17-03
Location: Wichita, Kansas
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Quote:
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Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead. |
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01-23-2007, 02:12 PM | #13 |
is One Chatty Farker
Join Date: 03-22-05
Location: Ohio
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Here's my standby. ...I always get rave reviews on it.
Parmesan-black pepper coleslaw I medium head of cabbage- 2-2 1/2 lbs (note- for color, I throw in a little red cabbage too...maybe 3 or 4 to 1, green/red) 1 large red bell pepper 1/2 cup white wine vinegar 1/4 cup olive oil 3 tablespoons sugar 2 1/4 teaspoons coarsely ground black pepper 3/4 tsp salt 1 6-8 oz piece of Parmesan cheese 3 tablespoons mayo 3 tablespoons sour cream Shred cabbage and place in large mixing bowl. Dice red peppers and throw into bowl. In a seperate small bowl, whisk together vinegar, oil, sugar, pepper and salt. Pour over cabbage and peppers and toss to coat well. Marinate in fridge for 30 minutes. Meanwhile , grate cheese to yield 1 1/2 cups. Whish together mayo and sour cream and add to cabbage mixture along with grated cheese. Mix well to combine. Cover bowl with plastic and refrigerate 4 hrs before serving. Mike
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01-23-2007, 02:15 PM | #14 |
is One Chatty Farker
Join Date: 05-05-05
Location: Fredericksburg Va
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The only thing i do different than most of these recipes is I use WHITE PEPPER instead of black pepper. Not too much, but it gives it a kick and you cant find the pepper. Always get great reviews about my slaw, and I always use white pepper.
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01-23-2007, 02:29 PM | #15 |
Knows what a fatty is.
Join Date: 04-23-06
Location: Grand Bay, Alabama
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Cock of The Walk Cole Slaw (with slight adjustments)
1 lb. bag of ready mixed slaw with carrots 1/4 cup green onions chopped 1/4 cup white or vidalia onions, chopped 1/4 cup bell pepper, chopped 1/8 cup sugar 2 tsp black pepper 1 1/2 tsp granulated garlic powder 2 tsp Lawry's salt or Tony Cachere's creole seasoning 1 TBSp white vinegar 12 oz Mayonnaise Yes! after years of high level espionage I have managed to get my hands on the recipe for the best damn cole slaw in the South.....the famous Cock of the Walk Catfish restaurants delectable, mouth watering concoction................without further blathering - From Mike Sanders in Mobile Ala Directions: mix all ingredients and taste....if bitter add more sugar..............refrigerate 24 hours....then pig out! Overnight is fine too. Adjust mayonaise for consistency and taste. Note: I have changed the original just a tad, the use of ready made cole slaw in a bag. I used 2 tsp of Tony C. this time. I used 2 tsp lawrys last time. It was good. It is good either way. |
2 members found this post helpful. |
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