PDA

View Full Version : Vinegar Cole Slaw Ideas


AlabamaGrillBillies
10-13-2007, 10:07 AM
Hey guys I got gig in a few weeks where I will need to have some vinegar type cole slaw as a side.

I really like the vinegar slaw better than the mayo slaw, but have never actually made any myself. So I need to figure out if I'd be better off (cost analysis) making it my self or buying some premade from a local BBQ joint that has good vinegar slaw.

I don't need to make that much, enough to serve 10. (menu is brisket, beans and slaw for a party of 10)

Anybody have a good vinegar slaw recipe that I can look over. I got to take a look at ingredients, price them, and figure my time (time=$).

I'm trying to squeze every dime out of this job I can. Its set up for a flat fee of $100 total. I figue one large packer brisket, one large pan of Keri C's beans and a large pan of slaw.

Bigdog
10-13-2007, 10:26 AM
Here is the cole slaw thread in the q-talk roadmap. Hope it helps.
http://www.bbq-brethren.com/forum/showthread.php?t=23734

thillin
10-13-2007, 01:33 PM
I have a recipe I got from Jorge a couple of years ago. I'll dig it out.

RichardF
10-13-2007, 03:58 PM
I will find mine too

puff
10-13-2007, 04:14 PM
I use this one all the time. A good buddy from N.C. gave it to me.

Lexington Red Slaw
I head of fresh cabbage shredded
1/4 c sugar
1/2 c ketchup or catsup (Depending on where your from.)
1/2 tsp. kosher salt
1 tsp. black pepper
1 TB hot sauce (Your choice. I use Frank's)
Mix all ingredients till sugar disolves. Pour over cabbage and into the frige for 3 hrs. stirring once in a while.
Sometimes I'll shred a little carrot & onion in the mix.
Good stuff :biggrin:

QansasjayhawQ
10-13-2007, 05:08 PM
I'm trying to squeze every dime out of this job I can. Its set up for a flat fee of $100 total. I figue one large packer brisket, one large pan of Keri C's beans and a large pan of slaw.

Are you supplying anything else like plates, napkins, forks, cups, etc.? Those always bite me. That and rub . . . just wanted to help make sure you're thinking of ALL that stuff . . .

AlabamaGrillBillies
10-13-2007, 05:56 PM
Thanks for the reminder, but no I'm not doing any paper/plastic. Just meat, 2 sides and the sauce for the meat (1 quart I already have made in the fridge)

I figure one large parcker (13-14lbs) CAB USDA Choice $2.20lb (butcher prices went up!:mad: $30 in meat

I already have the rub I'll need left over from a previous job.

I will need 1 large foil pan for the brisket - $3

Now to figure cost on beans and slaw

Two large foil pans (one for each side) - $6

Still gotta get a price figure on the ingredients

AlabamaGrillBillies
10-13-2007, 06:07 PM
Slaw ingredients:

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


I figure less than 5 bucks considering I have everything but the cabbage and onion on hand.


I'll be making:
Keri's Hog-Apple Baked Beans

3 or 4 slices bacon, diced
2 (27 oz) cans Bush's Baked Beans
1/2 c. Blues Hog BBQ Sauce (or other sweet-spicy favorite)
1 lb. smoked leftover smoked pork or beef, more or less, or 1 lb crumbled cooked pork sausage (a maple fattie is good)
1 can apple pie filling, pieces somewhat chopped up
1 medium onion, chopped
1/2 green pepper, chopped
1/2 c. brown sugar
2 Tbsp. Worcestershire sauce
2 Tbsp. Mustard (prepared)
1 tsp chipotle or cayenne powder (optional, to taste*)
1 tsp Blues Hog barbecue rub (or your favorite de jour)

I figure about $10bucs worth of stuff I'll have to buy for this one: one fatty, the beans and the apple pie filling.


I'm thinking $50-55 total cost, so $50-45 profit.

Not a lot of profit, but right now I'm really trying to get our Co's name out and the more cooks I can do, the better.

RichardF
10-17-2007, 07:48 AM
here's mine -

8-cups cabbage(one head aprox)
1/4 cup shredded carrots
1/2 cup red onion
1 tablespoon toasted sesame seeds (black or white, black look worse stuck in teeth)
1 cup sider vinegar
1cup sugar
juice 1 lemon
2 tablespoons garlic salt
black pepper to taste

River City Smokehouse
10-17-2007, 08:39 AM
Here's mine. Something I have tweaked over time. Try it, you might like it. Add a bit of chopped jalapeno for a kick.

Cole Slaw

1 bag Cole Slaw mix
1 cup Sugar (Splenda can be used in place of sugar)
˝ cup Cider Vinegar
1-Tablespoon Brown Mustard (Woeber’s Hot n Spicy)
1-teaspoon celery seed
Salt
Pepper

Directions:
In a saucepan bring vinegar, mustard, celery seed, and sugar to a boil. Shut off heat just as soon as the sugar has dissolved. Pour hot over Cole Slaw mix and stir well. Best if kept in fridge for 2 hours before serving. The longer it sits, the better the flavor.





Ó2005 River City Smokehouse Jefferson City, Missouri

Jorge
10-17-2007, 10:07 AM
Check your PMs

Bigdog
10-17-2007, 10:47 AM
Check your PMs

What...not sharing with the group?:confused:

big brother smoke
10-17-2007, 01:20 PM
Ask Mista for his pineapple coleslaw recipe; it's the cat's bottom!

Countryhb
10-17-2007, 01:24 PM
Ask Mista for his pineapple coleslaw recipe; it's the cat's bottom!

I second this! I wanted to post it, but didn't want to upset the great Mista! Any of you that question it, I'll be serving it at the pot luck on Friday night at Viejas.

Bigmista
10-17-2007, 01:28 PM
I have no problem sharing my recipe. You can get it here:

http://www.thesurvivalgourmet.com/archives/160

I will expect a 3% kickback on all paying gigs though...:lol:

Puppyboy
10-17-2007, 01:43 PM
Dang Mista, that looks great.

I have been making the mayo slaw but gotta try this one.

How is on a pulled pork sammie?

smknwhlswife
10-17-2007, 03:20 PM
Slaw ingredients:

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


I figure less than 5 bucks considering I have everything but the cabbage and onion on hand.

Hey that's my recipe!! I love it. I usually use 1 head of green cabbage and 1 head of red to give it more color.

Bigmista
10-17-2007, 04:06 PM
Dang Mista, that looks great.

I have been making the mayo slaw but gotta try this one.

How is on a pulled pork sammie?

It's great! The sweetness of the pineapple goes great with the pork.

shadetreebbq
10-17-2007, 09:20 PM
I have used the recipe from Mike Mills book crunchy cole slaw it is like what I grew up eating in the Carolinas I made the mistake of loaning the book out and have not gotten it back.That reminds me time to make a phone call.

By the way I get 16.00 a gallon for slaw. If that helps

Rusty_Barton
10-17-2007, 11:42 PM
I have used the recipe from Mike Mills book crunchy cole slaw it is like what I grew up eating in the Carolinas I made the mistake of loaning the book out and have not gotten it back.That reminds me time to make a phone call.

By the way I get 16.00 a gallon for slaw. If that helps

Here you go:

Mike's Crunchy Cole Slaw

1 head green cabbage, finely chopped (about 5 cups)
1/4 head red cabbage, finely chopped (about 1 cup)
1 carrot, shredded

Dressing:

2 cups apple cider vinegar
2 cups sugar
1-1/2 tablespoons canola or other mild vegetable oil
1/2 cup chopped onion
1/4 cup chopped green bell pepper
3/4 teaspoon celery seed
1/2 teaspoon kosher salt, finely ground
1/4 teaspoon chopped garlic


Toss the green cabbage, red cabbage, and carrot in a large bowl.

Make the dressing. In another large bowl, mix the dressing ingredients,
stirring until the sugar is dissolved.

Use a measuring cup to transfer half of the dressing to the bowl with the
cabbage and carrots. Toss with clean hands or a large spatula to combine.
Keep adding dressing, 1/4 cup at a time, but be careful not to drench the
cabbage. You may not need all of the dressing, any leftovers can be saved,
in a covered container in the refrigerator, for up to 5 days and used as a
dressing for salad or a marinade for vegetables.

Variation: For a creamy version, mix 1 cup of the dressing with 1 cup
of Hellmann's/Best Food's mayonnaise or Miracle Whip salad dressing.

Serves 10 to 12