The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 09-01-2010, 12:00 AM   #1
PatioDaddio
Babbling Farker

 
Join Date: 05-04-08
Location: Boise, Idaho
Downloads: 0
Uploads: 0
Default Recipe: Killer Slaw (pic)

Killer Slaw

There are some foods that are highly personal. They are the kinds of food
that tend to evoke intense memories that are usually tied to one's
upbringing. The first one that pops to mind for me is the Thanksgiving
feast. That's about as intensely personal as it gets for me. Well,
sauerkraut and pork is a very close second. Oh, and spaghetti is another.
Then there's lasagna, but I digress...



I've found that, within barbecue circles, there are a handful of side dishes
that are also intensely personal. Cole slaw is just such a side. If it ain't like
mama made, it just ain't right!

In my experience there are two major slaw camps -- creamy, and
non-creamy. I am tempted to call the second camp "vinegary", but I don't
know if that's the term I'm after. Perhaps they might prefer the "creamy
slaw sucks" moniker.

With all that said, I think I have developed a slaw recipe that will appease
everyone in the creamy vs. non-creamy debate. This slaw is decidedly
creamy enough, but also vinegary enough to be at home on a pulled pork
sandwich. Oh, and it's pretty healthy, too.

OK, that's enough chatter. Let's make some slaw!

Ingredients
2 bags (16 oz each) Tri-color slaw
3/4 cup Buttermilk
1/2 cup Sugar
1/4 cup Mayonnaise
2 Tbsp Canola oil
2 Tbsp Apple cider vinegar
2 1/2 tsp Garlic salt
1 tsp Peanut butter, creamy-style
1/2 tsp Celery salt
1 tsp Black pepper, ground fresh
1/8 tsp Maggi Seasoning
Juice of 1/2 lemon (approximately 1 Tbsp)

Method
Combine all of the ingredients, except the slaw mix, in an extra-large mixing
bowl.

Whisk the dressing until all of the ingredients are smooth and
well-incorporated.

Add the slaw mixture and fold it in to coat it all evenly.

Cover, refrigerated, for at least two hours or overnight, stirring
occasionally.

Serve and enjoy.

-----

John
PatioDaddio is offline   Reply With Quote


Unread 09-01-2010, 12:15 AM   #2
Smiter Q
is One Chatty Farker
 
Smiter Q's Avatar
 
Join Date: 05-05-10
Location: Austin - TX
Downloads: 0
Uploads: 0
Default

Peanut Butter.. something I never had in a slaw. Wondering how it will taste. Thanks for the idea. I am a "non creamy" slaw guy myself.
__________________
Brian: Weber: OTG + Lime Performer - - Keeping the Armor On - Eph. 6:11
Smiter Q is offline   Reply With Quote


Unread 09-01-2010, 12:20 AM   #3
PatioDaddio
Babbling Farker

 
Join Date: 05-04-08
Location: Boise, Idaho
Downloads: 0
Uploads: 0
Default

Here's the story behind the peanut butter.

I usually put roasted peanut oil in my slaw, but I couldn't find any locally and
I was in a jam (no pun intended). So, I decided to simply use canola and
peanut butter, since I was after a light peanut flavor.

Don't let it scare you off. My kids say that this is absolutely the best slaw
that I've ever made.

John
PatioDaddio is offline   Reply With Quote


Unread 09-01-2010, 05:55 AM   #4
Grumpa
Got Wood.
 
Grumpa's Avatar
 
Join Date: 07-11-10
Location: Georgia
Downloads: 0
Uploads: 0
Default

Sounds really good and now on my list to try.

Thanks for sharing!
__________________
Bob
Grumpa is offline   Reply With Quote


Thanks from:--->
Unread 09-01-2010, 06:20 AM   #5
aquablue22
Babbling Farker

 
aquablue22's Avatar
 
Join Date: 11-26-08
Location: Ormond Beach, Florida
Downloads: 0
Uploads: 0
Default

Thanks John, Sounds really good, I love cole slaw also
__________________
Weber Spirit E-310 Gasser
1 - Big Green Egg - Large
2 - 22.5 Weber Kettles
2 - 18.5 Weber Kettle
2 - Super FAST, Super ACCURATE Green Thermapen1 splashproof)

"A good friend will come and bail you out of jail, your best friend will be sitting right beside you on the bench saying "What a Ride!" WooHoo
aquablue22 is offline   Reply With Quote


Thanks from:--->
Unread 09-01-2010, 06:47 AM   #6
jlondon
On the road to being a farker
 
Join Date: 02-17-09
Location: Potomac, MD
Downloads: 0
Uploads: 0
Default

Looks very interesting. Oddly enough, I like both styles of slaw -- just depends on what I'm eating it with. I will definitely give this a shot. Thanks for sharing.
jlondon is offline   Reply With Quote


Thanks from:--->
Unread 09-01-2010, 07:04 AM   #7
Buckeyeq
Found some matches.
 
Join Date: 02-15-10
Location: Indiantown, Fl
Downloads: 0
Uploads: 0
Default

I want to try this slaw but I don't know where to get "Maggi Seasoning" at. Is there something else I can use in it's place?
Buckeyeq is offline   Reply With Quote


Unread 09-01-2010, 07:11 AM   #8
Dave Russell
is One Chatty Farker
 
Join Date: 01-06-10
Location: Lebanon, Tennessee
Downloads: 0
Uploads: 0
Default

If this will appease both the vinegary AND the creamy crowd, you've really accomplished something here. Even if not though, it really looks like an interesting recipe, so thanks a bunch!
Dave Russell is offline   Reply With Quote


Thanks from:--->
Unread 09-01-2010, 07:13 AM   #9
Wampus
somebody shut me the fark up.

 
Wampus's Avatar
 
Join Date: 06-05-09
Location: Mooresville, IN
Downloads: 0
Uploads: 0
Default

Sounds good to me. Thanks for sharing!
I agree about the whole "slaw being personal" thing. There are SO many variations on slaw recipes that it's easy to be wary. I also agree with the "creamy vs. non-creamy" groups, but I think there's even maybe "subgroups": Sweet, tart, crunchy, dry, wet, etc. Then there's the different ways to treat the cabbage: sliced, shredded, thin sliced (mandolin), chopped. I think that the main reason for the "creamy vs non-creamy" debate stems from people's preference on mayonaise, as that's typically what gives slaw the "creamy".

Anyway, I'd have to say that I also like the creamy and non-creamy varieties. The one I usually end up making at home is a "Memphis Mustard Slaw" that has mustard (ilo mayo), as well as vinegar, so it's like your recipe here: just creamy enough with a little of the "vinegary".

I'll definitely try yours....maybe this weekend. Thanks again!
__________________
SSUDS
18.5", 22.5" OTS
Weber Performer
Large BGE (chambersuac's)
Onyx Oven
The Fiery Furnace (chambersuac's)
Big JT's Smokin' BBQ Competition Team
Wampus is offline   Reply With Quote


Thanks from:--->
Unread 09-01-2010, 07:19 AM   #10
boatnut
is One Chatty Farker

 
boatnut's Avatar
 
Join Date: 03-22-05
Location: Ohio
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Buckeyeq View Post
I want to try this slaw but I don't know where to get "Maggi Seasoning" at. Is there something else I can use in it's place?
this link may help

http://answers.yahoo.com/question/in...=1006021110822
__________________
Mike

GOSM smoker (gas)
Masterbuilt (electric)
Weber Kettle
Weber Gasser (2)
Weber WSM


I'd rather have a bottle in front of me then a frontal lobotomy
boatnut is offline   Reply With Quote


Thanks from:--->
Unread 09-01-2010, 07:46 AM   #11
wannchef
Knows what a fatty is.
 
wannchef's Avatar
 
Join Date: 05-04-10
Location: Ashland, NE
Downloads: 0
Uploads: 0
Default

I'll bet the nut butter helps with the emulsification of the dressing besides tasting good. Thanks for the recipe.
__________________
Weber 22.5 Grill, La Caja China #2, Brinkmann Offset Smoker
wannchef is offline   Reply With Quote


Thanks from:--->
Unread 09-01-2010, 07:58 AM   #12
bluetang
somebody shut me the fark up.

 
bluetang's Avatar
 
Join Date: 08-06-10
Location: Stuart, Fl
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Buckeyeq View Post
I want to try this slaw but I don't know where to get "Maggi Seasoning" at. Is there something else I can use in it's place?
Yo there, Try Rines(sp?) or Publix for sure.
__________________
Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric and a CA gasserrrr
Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill

bluetang is offline   Reply With Quote


Unread 09-01-2010, 08:04 AM   #13
1FUNVET
Babbling Farker

 
Join Date: 04-16-09
Location: Lake Charles La
Downloads: 0
Uploads: 0
Default

Will have to mix up a batch Saturday for the LSU football game.
1FUNVET is offline   Reply With Quote


Thanks from:--->
Unread 09-01-2010, 09:46 AM   #14
82muchhomework
Full Fledged Farker
 
82muchhomework's Avatar
 
Join Date: 08-03-09
Location: Highland, CA
Downloads: 0
Uploads: 0
Default

Sounds fantastic. I have been fartin around with coleslaw recipes and will have to try this one. Its actually quite difficult to find a good recipe since there is almost always a bunch of people who will rate it as "fantastic" because of their unique personal tastes.

I personally like Reser's type of slaw, creamy sweet. Similar to KFCs, and probably for that reason it taste's like "mom's cookin" for me.

This looks like a good compromise for all tastes.
82muchhomework is offline   Reply With Quote


Unread 09-01-2010, 09:52 AM   #15
BBQ Grail
somebody shut me the fark up.
 
BBQ Grail's Avatar
 
Join Date: 08-11-03
Location: Rocklin, CA
Downloads: 0
Uploads: 0
Default

Another work of art! Sounds awesome and I can't wait to try it.
__________________
Larry

The best way to reach me is with email: larry@thebbqgrail.com
BBQ Grail is offline   Reply With Quote


Thanks from:--->
Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
slaw recipe maxwell7 Q-talk 0 12-06-2011 08:27 AM
Killer Turkey Recipe Norcoredneck Q-talk 16 11-25-2010 07:06 PM
Killer Sloppy Joe Recipe? Ron_L Q-talk 21 03-29-2009 10:47 AM
Anyone with Killer Pinto Bean Recipe LDOJYD Q-talk 17 04-14-2007 10:58 AM
Grilled a killer steak tonight - w/pic MilitantSquatter Q-talk 19 03-28-2007 07:14 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 02:13 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts