Bbq and slaw

[chargrill2369]

Hi. Over the winter I had to fill my bbq tastes by going out to different bbq places. Tried some good stuff. All the sandwichs came with slaw on top. Some good and some not. Slaw is bigger than I thought in the bbq world. Anyone have a recipe for slaw they can pass on?

[Norm]

Here's one I do, it's a KFC slaw clone. I don't chop the cabbage as much as suggested but otherwise it's the same.

https://topsecretrecipes.com/kfc-cole-slaw-copycat-recipe.html?category_id=539

[Joe Black]

Go to the produce dept at your grocery store. Grab a big bag of slaw mix. Add some onion if you like, then some vinegar to taste. If you like a creamy slaw (I do) stir in some mayo. If you like a tangy slaw a little mustard will do that.

Once you have made it a few times, it is a piece of cake (if you like cake in your slaw). Slaw is not rocket surgery. I have used this recipe for years, very simple.

[Ron_L]

Here's one I do, it's a KFC slaw clone. I don't chop the cabbage as much as suggested but otherwise it's the same.

https://topsecretrecipes.com/kfc-cole-slaw-copycat-recipe.html?category_id=539

I use the same one and also don't chop the cabbage! I will admit to modifying it once in a while, too :-D

[InThePitBBQ]

Here's one I do, it's a KFC slaw clone. I don't chop the cabbage as much as suggested but otherwise it's the same.

https://topsecretrecipes.com/kfc-cole-slaw-copycat-recipe.html?category_id=539

I love KFC slaw! Trying this ASAP thanks Norm I've been looking for something like this and haven't found one I liked yet.

[chargrill2369]

Great ideas. Thanks for posting.

[IamMadMan]

Here is a tutorial for when I teach the Culinary Students with a collection of recipes from The BBQ-Brethren
Yes, I know pages 7-11 are missing because they are from an outside source

https://uniim1.shutterfly.com/ng/services/mediarender/THISLIFE/010041863239/media/84484106575/medium/1553894173/enhance
https://uniim1.shutterfly.com/ng/services/mediarender/THISLIFE/010041863239/media/84484106579/medium/1553894174/enhance
https://uniim1.shutterfly.com/ng/services/mediarender/THISLIFE/010041863239/media/84484106582/medium/1553894174/enhance
https://uniim1.shutterfly.com/ng/services/mediarender/THISLIFE/010041863239/media/84484106529/medium/1553894170/enhance
https://uniim1.shutterfly.com/ng/services/mediarender/THISLIFE/010041863239/media/84484106537/medium/1553894171/enhance
https://uniim1.shutterfly.com/ng/services/mediarender/THISLIFE/010041863239/media/84484106553/medium/1553894172/enhance
https://uniim1.shutterfly.com/ng/services/mediarender/THISLIFE/010041863239/media/84484106558/medium/1553894172/enhance

[cpw]

Patio Daddio's tangy slaw is my go to recipe.

[SirPorkaLot]

Guerry’s Slaw that IamMadman posted is my go to.

[rocky2298]

2lbs cabbage
3oz each carrot/Jalapeno/Onion
1/2 cup Shack Attack Sauce
8-10oz Dukes Mayo.
1/2 TBL Naturiffic Q-Salt

Sugar to taste - I don't use any but I try and avoid sugar.

[mytmouz]

Grocery store bagged slaw and a jar of Marzetti's coleslaw dressing, with a generous amount of black pepper...

[Monkey Uncle]

I do a very basic eastern NC style slaw. It is the perfect compliment for a pulled pork sandwich made with eastern NC vinegar/pepper finishing sauce (perfect in my opinion, at least). I don't measure anything, so I can't really give a recipe, but here's a rough guide to what's in it and about how much.

I usually make about 1/3 of head of cabbage worth, give or take. You can scale up or down as needed.

The key thing is the cabbage needs to be pretty finely chopped. I use a food processor. If it is coarse chopped in long strings, it won't macerate properly. If it doesn't macerate, it just tastes like raw cabbage with some mayonnaise on it. That ain't slaw, in my opinion.

Add a dollop of mayo. Maybe a tablespoon? Or two? Don't overdo it. If the finished product has a creamy texture, you used too much.

A dribble of ACV (or white vinegar, if you prefer). No more than a teaspoon, maybe less. If you use too much, it'll wash out the cabbage. You want the cabbage to stay crisp and keep its color. If it turns limp and translucent after a couple of hours, you used too much vinegar.

Be relatively generous with the sugar. I'm going to guess 2 tablespoons. That sounds like a lot, but you want the finished product to taste a bit sweet to balance the vinegar on the pork.

A dash of your favorite finely ground salt.

A pinch of celery seed. Just enough that you can see some scattered black dots when you mix it in.

And that's it. Mix well. You can serve it immediately, but I think it is better when it sits for an hour or two prior to serving. It's also good left over for a few days, especially if you don't overdo it with the vinegar so that the cabbage stays crisp.

[jermoQ]

If you like vinegar slaw...I have been playing with and tweaking this recipe for quite a few years. I ate something like this a long time ago in a restaurant with fries chicken. One of my favorites. It is different than your normal. And definitely in need of reducing

[Smoke on Badger Mountain]

I let the animals eat the slaw then I cook and eat the animals.

[Norm]

Wow some awesome recipes folks!

Thanks for sharing.