I did a quick search via Google, but couldn't find anything and I thought
this had been discussed before. I'll be serving pulled pork and bacon
explosions to about 30 people this weekend and haven't really found a
coleslaw recipe that has interested me. Anyone have any suggestions?






--Brett

"vex" > wrote in message
...
>I did a quick search via Google, but couldn't find anything and I thought
>this had been discussed before. I'll be serving pulled pork and bacon
>explosions to about 30 people this weekend and haven't really found a
>coleslaw recipe that has interested me. Anyone have any suggestions?
>
>
>
>
>
>
> --Brett
>
Here is one I used at the Store for 5 or 6 years,
I 5# bag slaw mix
1½ cups sugar
1 cup cider vinegar
1 cup oil
5 tsp Kosher salt
2 heaping tsp black pepper
3 heaping TBS minced garlic.
Mix all BUTT the slaw mix. Put slaw mix in large mixing bowl pour the
dressing over slaw mix and toss with hands till all slaw mix is wet. Put in
ice box to meld. Best if made a day ahead.
Big Jim

On Mon, 14 Sep 2009 13:49:00 -0400, "Big Jim" >
wrote:

>
>"vex" > wrote in message
...
>>I did a quick search via Google, but couldn't find anything and I thought
>>this had been discussed before. I'll be serving pulled pork and bacon
>>explosions to about 30 people this weekend and haven't really found a
>>coleslaw recipe that has interested me. Anyone have any suggestions?
>>
>>
>>
>>
>>
>>
>> --Brett
>>
>Here is one I used at the Store for 5 or 6 years,
> I 5# bag slaw mix
>1½ cups sugar
>1 cup cider vinegar
>1 cup oil
>5 tsp Kosher salt
>2 heaping tsp black pepper
>3 heaping TBS minced garlic.
> Mix all BUTT the slaw mix. Put slaw mix in large mixing bowl pour the
>dressing over slaw mix and toss with hands till all slaw mix is wet. Put in
>ice box to meld. Best if made a day ahead.
>Big Jim
>

What? No cayenne?

I'm curious, why the oil?

On Mon, 14 Sep 2009 07:48:41 -0700, vex wrote:

> I did a quick search via Google, but couldn't find anything and I thought
> this had been discussed before. I'll be serving pulled pork and bacon
> explosions to about 30 people this weekend and haven't really found a
> coleslaw recipe that has interested me. Anyone have any suggestions?

I sue the KFC clone, or use half Wishbone and half mayo, with a
touch of sugar - simple but amazingly effective if you like tart
slaw.

-sw

On 14-Sep-2009, "vex" > wrote:

> I did a quick search via Google, but couldn't find anything and I thought
>
> this had been discussed before. I'll be serving pulled pork and bacon
> explosions to about 30 people this weekend and haven't really found a
> coleslaw recipe that has interested me. Anyone have any suggestions?
>
> --Brett

I wish I could help with the recipe, but the best slaw I've ever had was
at the BobInGa HTH this year at Milan, GA. I tried to drag the recipe
out of Ginger, but she said the slaw was brought in by someone else
and she personally had no clue (or at least not much) about the recipe.
The slaw was thin sliced rather then grated or chopped. My memory
says it was mostly green cabbage and somewhere between vinegar
and creamy, but on the thin side. It was steeped at least 24 hours before
being served. It was more sweet then sharp, but definitely not sugary.
Ginger promised that she would try to get the recipe for me, but she's
pretty busy and that might take awhile.

Maybe Big Jim has an idea. I know he's made slaw a time or two,
but he didn't make that slaw.

I hope I live to make another HTH at Milan. That was a party that
I won't forget.

--
Brick (Youth is wasted on young people)

Bag of prepared thin-sliced cabbage from the grocery store and an
appropriate amount of Marzetti's Original slaw dressing.

Yup. . . I've been the route of doing it myself, making my own
dressing etc. I've never even come close to the good flavor of
Marzetti's Original Slaw Dressing, and using it leaves me a LOT
more time to play with the 'Q.

--
Nonny

Government is the great fiction
through which everybody endeavors
to live at the expense of everybody else.

Big Jim wrote:
> "vex" > wrote in message
> ...
>> I did a quick search via Google, but couldn't find anything and I thought
>> this had been discussed before. I'll be serving pulled pork and bacon
>> explosions to about 30 people this weekend and haven't really found a
>> coleslaw recipe that has interested me. Anyone have any suggestions?
>>
>>
>>
>>
>>
>>
>> --Brett
>>
> Here is one I used at the Store for 5 or 6 years,
> I 5# bag slaw mix
> 1½ cups sugar
> 1 cup cider vinegar
> 1 cup oil
> 5 tsp Kosher salt
> 2 heaping tsp black pepper
> 3 heaping TBS minced garlic.
> Mix all BUTT the slaw mix. Put slaw mix in large mixing bowl pour the
> dressing over slaw mix and toss with hands till all slaw mix is wet. Put in
> ice box to meld. Best if made a day ahead.
> Big Jim
>
>

No mayo? That's real slaw! I can't stand that thick, tasteless crap.

I'm saving this recipe!

D

"D 2" > wrote in message
...
> Big Jim wrote:
>> "vex" > wrote in message
>> ...
>>> I did a quick search via Google, but couldn't find anything and I
>>> thought this had been discussed before. I'll be serving pulled pork and
>>> bacon explosions to about 30 people this weekend and haven't really
>>> found a coleslaw recipe that has interested me. Anyone have any
>>> suggestions?
>>>
>>>
>>>
>>>
>>>
>>>
>>> --Brett
>>>
>> Here is one I used at the Store for 5 or 6 years,
>> I 5# bag slaw mix
>> 1½ cups sugar
>> 1 cup cider vinegar
>> 1 cup oil
>> 5 tsp Kosher salt
>> 2 heaping tsp black pepper
>> 3 heaping TBS minced garlic.
>> Mix all BUTT the slaw mix. Put slaw mix in large mixing bowl pour the
>> dressing over slaw mix and toss with hands till all slaw mix is wet. Put
>> in ice box to meld. Best if made a day ahead.
>> Big Jim
>
> No mayo? That's real slaw! I can't stand that thick, tasteless crap.
>
> I'm saving this recipe!
>
> D

Yep no Mayo.
As for the oil, it is an oil and vinegar recipe.
Longer it stays in the icebox the better it gets.
It is similar to the slaw that Brick was talking about.
That one used thin sliced slaw, onions and red Bell peppers. The dressing
was boiled and then poured hot over the slaw mix.
GOOGLE "wilted slaw".
Big Jim

On Sep 17, 2:27*pm, "Big Jim" > wrote:
> "D 2" > wrote in message
>
> ...
>
>
>
>
>
> > Big Jim wrote:
> >> "vex" > wrote in message
> ...
> >>> I did a quick search via Google, but couldn't find anything and I
> >>> thought this had been discussed before. I'll be serving pulled pork and
> >>> bacon explosions to about 30 people this weekend and haven't really
> >>> found a coleslaw recipe that has interested me. Anyone have any
> >>> suggestions?
>
> >>> --Brett
>
> >> Here is one I used at the Store for 5 or 6 years,
> >> * I 5# bag slaw mix
> >> 1½ cups sugar
> >> 1 cup cider vinegar
> >> 1 cup oil
> >> 5 tsp Kosher salt
> >> 2 heaping tsp black pepper
> >> 3 heaping TBS minced garlic.
> >> * Mix all BUTT the slaw mix. Put slaw mix in large mixing bowl pour the
> >> dressing over slaw mix and toss with hands till all slaw mix is wet. Put
> >> in ice box to meld. Best if made a day ahead.
> >> Big Jim
>
> > No mayo? That's real slaw! *I can't stand that thick, tasteless crap.
>
> > I'm saving this recipe!
>
> > D
>
> Yep no Mayo.
> * As for the oil, it is an oil and vinegar recipe.
> * Longer it stays in the icebox the better it gets.
> * It is similar to the slaw that Brick was talking about.
> * That one used thin sliced slaw, onions and red Bell peppers. The dressing
> was boiled and then poured hot over the slaw mix.
> GOOGLE "wilted slaw".
> Big Jim

I like pickled hot slaw. The technique/recipe is probably over most
of your heads here, so I won't post it. I think most of you would be
best served to purchase sliced cabbage and add Kraft Coleslaw dressing.

"Bent Attorney Esq." > wrote in message
...
On Sep 17, 2:27 pm, "Big Jim" > wrote:
> "D 2" > wrote in message
>
> ...
>
>
>
>
>
> > Big Jim wrote:
> >> "vex" > wrote in message
> ...
> >>> I did a quick search via Google, but couldn't find anything and I
> >>> thought this had been discussed before. I'll be serving pulled pork
> >>> and
> >>> bacon explosions to about 30 people this weekend and haven't really
> >>> found a coleslaw recipe that has interested me. Anyone have any
> >>> suggestions?
>
> >>> --Brett
>
> >> Here is one I used at the Store for 5 or 6 years,
> >> I 5# bag slaw mix
> >> 1½ cups sugar
> >> 1 cup cider vinegar
> >> 1 cup oil
> >> 5 tsp Kosher salt
> >> 2 heaping tsp black pepper
> >> 3 heaping TBS minced garlic.
> >> Mix all BUTT the slaw mix. Put slaw mix in large mixing bowl pour the
> >> dressing over slaw mix and toss with hands till all slaw mix is wet.
> >> Put
> >> in ice box to meld. Best if made a day ahead.
> >> Big Jim
>
> > No mayo? That's real slaw! I can't stand that thick, tasteless crap.
>
> > I'm saving this recipe!
>
> > D
>
> Yep no Mayo.
> As for the oil, it is an oil and vinegar recipe.
> Longer it stays in the icebox the better it gets.
> It is similar to the slaw that Brick was talking about.
> That one used thin sliced slaw, onions and red Bell peppers. The dressing
> was boiled and then poured hot over the slaw mix.
> GOOGLE "wilted slaw".
> Big Jim

I like pickled hot slaw. The technique/recipe is probably over most
of your heads here, so I won't post it. I think most of you would be
best served to purchase sliced cabbage and add Kraft Coleslaw dressing.

And what culinary school did you attend? Don't be dissin' Big Jim.

On Sep 17, 9:58*pm, "Dead Dick" > wrote:
> "Bent Attorney Esq." > wrote in ...
> On Sep 17, 2:27 pm, "Big Jim" > wrote:
>
>
>
>
>
> > "D 2" > wrote in message
>
> m...
>
> > > Big Jim wrote:
> > >> "vex" > wrote in message
> > ...
> > >>> I did a quick search via Google, but couldn't find anything and I
> > >>> thought this had been discussed before. I'll be serving pulled pork
> > >>> and
> > >>> bacon explosions to about 30 people this weekend and haven't really
> > >>> found a coleslaw recipe that has interested me. Anyone have any
> > >>> suggestions?
>
> > >>> --Brett
>
> > >> Here is one I used at the Store for 5 or 6 years,
> > >> I 5# bag slaw mix
> > >> 1½ cups sugar
> > >> 1 cup cider vinegar
> > >> 1 cup oil
> > >> 5 tsp Kosher salt
> > >> 2 heaping tsp black pepper
> > >> 3 heaping TBS minced garlic.
> > >> Mix all BUTT the slaw mix. Put slaw mix in large mixing bowl pour the
> > >> dressing over slaw mix and toss with hands till all slaw mix is wet.
> > >> Put
> > >> in ice box to meld. Best if made a day ahead.
> > >> Big Jim
>
> > > No mayo? That's real slaw! I can't stand that thick, tasteless crap.
>
> > > I'm saving this recipe!
>
> > > D
>
> > Yep no Mayo.
> > As for the oil, it is an oil and vinegar recipe.
> > Longer it stays in the icebox the better it gets.
> > It is similar to the slaw that Brick was talking about.
> > That one used thin sliced slaw, onions and red Bell peppers. The dressing
> > was boiled and then poured hot over the slaw mix.
> > GOOGLE "wilted slaw".
> > Big Jim
>
> I like pickled hot slaw. *The technique/recipe is probably over most
> of your heads here, so I won't post it. *I think most of you would be
> best served to purchase sliced cabbage and add Kraft Coleslaw dressing.
>
> And what culinary school did you attend? *Don't be dissin' Big Jim.

Big Jim is like really something is that it?

Big Jim wrote:
> "D 2" > wrote in message
> ...
>> Big Jim wrote:
>>> "vex" > wrote in message
>>> ...
>>>> I did a quick search via Google, but couldn't find anything and I
>>>> thought this had been discussed before. I'll be serving pulled pork and
>>>> bacon explosions to about 30 people this weekend and haven't really
>>>> found a coleslaw recipe that has interested me. Anyone have any
>>>> suggestions?
>>>>
>>>>
>>>>
>>>>
>>>>
>>>>
>>>> --Brett
>>>>
>>> Here is one I used at the Store for 5 or 6 years,
>>> I 5# bag slaw mix
>>> 1½ cups sugar
>>> 1 cup cider vinegar
>>> 1 cup oil
>>> 5 tsp Kosher salt
>>> 2 heaping tsp black pepper
>>> 3 heaping TBS minced garlic.
>>> Mix all BUTT the slaw mix. Put slaw mix in large mixing bowl pour the
>>> dressing over slaw mix and toss with hands till all slaw mix is wet. Put
>>> in ice box to meld. Best if made a day ahead.
>>> Big Jim
>> No mayo? That's real slaw! I can't stand that thick, tasteless crap.
>>
>> I'm saving this recipe!
>>
>> D
>
> Yep no Mayo.
> As for the oil, it is an oil and vinegar recipe.
> Longer it stays in the icebox the better it gets.
> It is similar to the slaw that Brick was talking about.
> That one used thin sliced slaw, onions and red Bell peppers. The dressing
> was boiled and then poured hot over the slaw mix.
> GOOGLE "wilted slaw".
> Big Jim
>
>

Nice! Thanks, Jim!

D

Bent Attorney Esq. wrote:

>>> Yep no Mayo.
>>> As for the oil, it is an oil and vinegar recipe.
>>> Longer it stays in the icebox the better it gets.
>>> It is similar to the slaw that Brick was talking about.
>>> That one used thin sliced slaw, onions and red Bell peppers. The dressing
>>> was boiled and then poured hot over the slaw mix.
>>> GOOGLE "wilted slaw".
>>> Big Jim
>> I like pickled hot slaw. The technique/recipe is probably over most
>> of your heads here, so I won't post it. I think most of you would be
>> best served to purchase sliced cabbage and add Kraft Coleslaw dressing.
>>
>> And what culinary school did you attend? Don't be dissin' Big Jim.
>
> Big Jim is like really something is that it?

Ask a real question and you might get a real answer, Bent.

"Nunya Bidnits" > wrote in message
...
> Dead Dick said:
>> "Bent Attorney Esq." > wrote in message
>>> <phony insulting crap from the fake lawyer deleted>
>
>> And what culinary school did you attend? Don't be dissin' Big Jim.
>
> Don't feed the fake-lawyer trolls. The killfile is your friend.

Sorry for my mistake, but when it comes to biscuits, slaw and puppies I bow
down to the master, Big Jim.

Esq, plonk.

On 19-Sep-2009, "Dead Dick" > wrote:

> "Nunya Bidnits" > wrote in message
>
> ...
> > Dead Dick said:
> >> "Bent Attorney Esq." > wrote in message
> >>> <phony insulting crap from the fake lawyer deleted>
> >
> >> And what culinary school did you attend? Don't be dissin' Big Jim.
> >
> > Don't feed the fake-lawyer trolls. The killfile is your friend.
>
> Sorry for my mistake, but when it comes to biscuits, slaw and puppies I
> bow
> down to the master, Big Jim.

Now you've done it DD. I was going to hook up my new HDMI capture
card this morning. Instead, I'll have to gin up a batch of BJ's tuna hush
puppies.

Title: Tuna And Tomato Hushpuppies
Categories: *bbq list, hushpuppies
Yield: 1 serving

3 c to 4 white self-rising
-cornmeal mix
2 eggs
1 # 303 can stewed tomatoes
-mashed with juice
2 sm white tuna in water (don't
-drain)
1/2 c finely chopped onions
1/2 ts salt

Mix all ingredients until well blended. Makes a stiff moist batter. Drop by
teaspoon (like you stir tea with) into 350F oil and fry until golden
brown. drain on paper towels and eat.
Posted 10/20/03 by Big Jim of LazyQ

Them's eats.

--
Brick (Youth is wasted on young people)

>> Sorry for my mistake, but when it comes to biscuits, slaw and puppies I
>> bow
>> down to the master, Big Jim.
>
> Now you've done it DD. I was going to hook up my new HDMI capture
> card this morning. Instead, I'll have to gin up a batch of BJ's tuna hush
> puppies.
>
> Title: Tuna And Tomato Hushpuppies
> Categories: *bbq list, hushpuppies
> Yield: 1 serving
>
> 3 c to 4 white self-rising
> -cornmeal mix
> 2 eggs
> 1 # 303 can stewed tomatoes
> -mashed with juice
> 2 sm white tuna in water (don't
> -drain)
> 1/2 c finely chopped onions
> 1/2 ts salt
>
> Mix all ingredients until well blended. Makes a stiff moist batter. Drop
> by
> teaspoon (like you stir tea with) into 350F oil and fry until golden
> brown. drain on paper towels and eat.
> Posted 10/20/03 by Big Jim of LazyQ
>
> Them's eats.
>
> --
> Brick (Youth is wasted on young people)

Thanks, Brick (and Big Jim, too). Recipe now in my files.

On Sep 14, 10:48*am, "vex" > wrote:
> I did a quick search via Google, but couldn't find anything and I thought
> this had been discussed before. I'll be serving pulled pork and bacon
> explosions to about 30 people this weekend and haven't really found a
> coleslaw recipe that has interested me. Anyone have any suggestions?
>
> --Brett

1 big bowl full of finely shredded cabbage YBMV
2 shredded carrots
1 cup of cider vinegar
3/4 cup sugar
1 tablespoon celery seed.
1 teaspoon salt

On 20-Sep-2009, "Dead Dick" > wrote:

> >> Sorry for my mistake, but when it comes to biscuits, slaw and puppies
> >> I
> >> bow
> >> down to the master, Big Jim.
> >
> > Now you've done it DD. I was going to hook up my new HDMI capture
> > card this morning. Instead, I'll have to gin up a batch of BJ's tuna
> > hush
> > puppies.
> >
> > Title: Tuna And Tomato Hushpuppies
> > Categories: *bbq list, hushpuppies
> > Yield: 1 serving
> >
> > 3 c to 4 white self-rising
> > -cornmeal mix
> > 2 eggs
> > 1 # 303 can stewed tomatoes
> > -mashed with juice
> > 2 sm white tuna in water (don't
> > -drain)
> > 1/2 c finely chopped onions
> > 1/2 ts salt
> >
> > Mix all ingredients until well blended. Makes a stiff moist batter.
> > Drop
> > by
> > teaspoon (like you stir tea with) into 350F oil and fry until golden
> > brown. drain on paper towels and eat.
> > Posted 10/20/03 by Big Jim of LazyQ
> >
> > Them's eats.
> >
> > --
> > Brick (Youth is wasted on young people)
>
> Thanks, Brick (and Big Jim, too). Recipe now in my files.

After you've tried the recipe with Tuna, try it again with shrimp.
Don't skimp on the shrimp or Tuna. I made a batch yesterday
with Tuna and didn't get enough Tuna in it. I made the batch
with only 1-1/2 cups of cornmeal mix and didn't get the ratio
of tuna right. I used one can of tuna and it wasn't enough.

--
Brick (Youth is wasted on young people)

Wayne Boatwright > wrote:
> On Thu 17 Sep 2009 06:58:59p, Dead Dick told us...
>
> > I like pickled hot slaw. The technique/recipe is probably over most
> > of your heads here, so I won't post it. I think most of you would be
> > best served to purchase sliced cabbage and add Kraft Coleslaw dressing.

> Why not post it anyway? I would be interested.

It's obviously over my head, so f**k him!

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

On Sep 23, 9:08*pm, Nick Cramer > wrote:
> > On Thu 17 Sep 2009 06:58:59p, Dead Dick told us...

> It's obviously *over my *head, so f**k him!
>

Dead Dick over our head? Worst teabagging ever.

"Duwop" > wrote in message
...
On Sep 23, 9:08 pm, Nick Cramer > wrote:
> > On Thu 17 Sep 2009 06:58:59p, Dead Dick told us...

> It's obviously over my head, so f**k him!
>

Dead Dick over our head? Worst teabagging ever.

And all I was trying to do was stand up for Big Jim.

"Dead Dick" > wrote:
> "Duwop" > wrote in message
> On Sep 23, 9:08 pm, Nick Cramer > wrote:
> > > On Thu 17 Sep 2009 06:58:59p, Dead Dick told us...
>
> > It's obviously over my head, so f**k him!

> Dead Dick over our head? Worst teabagging ever.
>
> And all I was trying to do was stand up for Big Jim.

Your:

> > I like pickled hot slaw. The technique/recipe is probably over most
> > of your heads here, so I won't post it. I think most of you would be
> > best served to purchase sliced cabbage and add Kraft Coleslaw dressing.

says otherwise.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

"Nick Cramer" > wrote in message
...
> "Dead Dick" > wrote:
>> "Duwop" > wrote in message
>> On Sep 23, 9:08 pm, Nick Cramer > wrote:
>> > > On Thu 17 Sep 2009 06:58:59p, Dead Dick told us...
>>
>> > It's obviously over my head, so f**k him!
>
>> Dead Dick over our head? Worst teabagging ever.
>>
>> And all I was trying to do was stand up for Big Jim.
>
> Your:
>
>> > I like pickled hot slaw. The technique/recipe is probably over most
>> > of your heads here, so I won't post it. I think most of you would be
>> > best served to purchase sliced cabbage and add Kraft Coleslaw dressing.
>
> says otherwise.
>
> --
> Nick, KI6VAV. Support severely wounded and disabled Veterans and their
> families: https://www.woundedwarriorproject.org/ Thank a Veteran!
> Support Our Troops: http://anymarine.com/ You are not forgotten.
> Thanks ! ! ~Semper Fi~ USMC 1365061


Nick, that was not my post. My post was "And what culinary school did you
attend? Don't be dissin' Big Jim." in response to Bent Attorney's post (I
like pickled hot slaw. The blah blah blah) you quoted above.

"Dead Dick" > wrote:
> "Nick Cramer" > wrote in message
> > "Dead Dick" > wrote:
> >> "Duwop" > wrote in message
> >> On Sep 23, 9:08 pm, Nick Cramer > wrote:
> >> > > On Thu 17 Sep 2009 06:58:59p, Dead Dick told us...
> >>
> >> > It's obviously over my head, so f**k him!
> >
> >> Dead Dick over our head? Worst teabagging ever.
> >>
> >> And all I was trying to do was stand up for Big Jim.
> >
> > Your:
> >
> >> > I like pickled hot slaw. The technique/recipe is probably over most
> >> > of your heads here, so I won't post it. I think most of you would
> >> > be best served to purchase sliced cabbage and add Kraft Coleslaw
> >> > dressing.
> >
> > says otherwise.

> Nick, that was not my post. My post was "And what culinary school did
> you attend? Don't be dissin' Big Jim." in response to Bent Attorney's
> post (I like pickled hot slaw. The blah blah blah) you quoted above.

Whoops! My major bad. ;-( Attribution must've got snipped. My most sincere
low-brow apology, Dead Dick.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061