Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Old 01-10-2009, 09:52 PM posted to alt.food.barbecue
external usenet poster
 
Join Date: May 2009
Posts: 40
Default Favorite slaw recipe follow up

I used Big Jim's slaw recipe and it was a hit. Muchas Gracias!

--




--Brett



  #2 (permalink)   Report Post  
Old 01-10-2009, 10:22 PM posted to alt.food.barbecue
external usenet poster
 
Join Date: Jan 2006
Posts: 3,622
Default Favorite slaw recipe follow up

vex wrote:
I used Big Jim's slaw recipe and it was a hit. Muchas Gracias!


Jim is a jewel. He's not likely to lead one astray with his advice.
--
Dave
What is best in life? "To crush your enemies, see them driven before
you, and to hear the lamentation of the women." -- Conan


  #3 (permalink)   Report Post  
Old 02-10-2009, 02:16 AM posted to alt.food.barbecue
external usenet poster
 
Join Date: May 2008
Posts: 304
Default Favorite slaw recipe follow up

On Thu, 1 Oct 2009 14:22:10 -0700, "Dave Bugg"
wrote:

vex wrote:
I used Big Jim's slaw recipe and it was a hit. Muchas Gracias!


Jim is a jewel. He's not likely to lead one astray with his advice.



Has anyone reduced the measurements and quantity for the
singletons--or at most two--among us?

(yeah, I'm a wimp...)


Desideria
  #4 (permalink)   Report Post  
Old 02-10-2009, 02:50 AM posted to alt.food.barbecue
external usenet poster
 
Join Date: Oct 2008
Posts: 516
Default Favorite slaw recipe follow up


"vex" wrote in message
...
I used Big Jim's slaw recipe and it was a hit. Muchas Gracias!

--Brett

Which recipe did you use? This one??

I 5# bag slaw mix
1 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



  #5 (permalink)   Report Post  
Old 02-10-2009, 03:14 AM posted to alt.food.barbecue
external usenet poster
 
Join Date: May 2007
Posts: 1,360
Default Favorite slaw recipe follow up


On 1-Oct-2009, "vex" wrote:

I used Big Jim's slaw recipe and it was a hit. Muchas Gracias!

--

--Brett


I made a wilted slaw this week with white vinegar, sugar, oil and
celery seed. I'll never go back to a mayo slaw. This stuff is
awsome.

--
Brick (Youth is wasted on young people)


  #6 (permalink)   Report Post  
Old 02-10-2009, 03:24 AM posted to alt.food.barbecue
external usenet poster
 
Join Date: May 2007
Posts: 1,360
Default Favorite slaw recipe follow up


On 1-Oct-2009, Desideria wrote:

On Thu, 1 Oct 2009 14:22:10 -0700, "Dave Bugg"
wrote:

vex wrote:
I used Big Jim's slaw recipe and it was a hit. Muchas Gracias!


Jim is a jewel. He's not likely to lead one astray with his advice.



Has anyone reduced the measurements and quantity for the
singletons--or at most two--among us?

(yeah, I'm a wimp...)


Desideria


I took one look at if and decided that I could make the liquid and
flavor ingredients separate from the slaw and use must enough to
cover the solid ingredients when I mixed it up. In fact I have
considered making up a quart or two of the vinegar, oil, sugar
and celery seed to keep on hand for spur of the moment servings.
(Yeh, I know the slaw needs to be steeped overnight, but it's pretty
edible right away)

--
Brick (Youth is wasted on young people)
  #7 (permalink)   Report Post  
Old 02-10-2009, 05:22 AM posted to alt.food.barbecue
external usenet poster
 
Join Date: May 2008
Posts: 304
Default Favorite slaw recipe follow up

On Fri, 2 Oct 2009 02:24:20 GMT, "Brick"
wrote:


On 1-Oct-2009, Desideria wrote:

On Thu, 1 Oct 2009 14:22:10 -0700, "Dave Bugg"
wrote:

vex wrote:
I used Big Jim's slaw recipe and it was a hit. Muchas Gracias!

Jim is a jewel. He's not likely to lead one astray with his advice.



Has anyone reduced the measurements and quantity for the
singletons--or at most two--among us?

(yeah, I'm a wimp...)


Desideria


I took one look at if and decided that I could make the liquid and
flavor ingredients separate from the slaw and use must enough to
cover the solid ingredients when I mixed it up. In fact I have
considered making up a quart or two of the vinegar, oil, sugar
and celery seed to keep on hand for spur of the moment servings.
(Yeh, I know the slaw needs to be steeped overnight, but it's pretty
edible right away)



Thanks. You're a brick, Brick! ;-)

(and I've bet you've heard THAT before!)

Desideria
  #8 (permalink)   Report Post  
Old 02-10-2009, 05:37 AM posted to alt.food.barbecue
external usenet poster
 
Join Date: Sep 2009
Posts: 63
Default Favorite slaw recipe follow up

On Fri, 2 Oct 2009 02:14:27 GMT, "Brick"
wrote:


On 1-Oct-2009, "vex" wrote:

I used Big Jim's slaw recipe and it was a hit. Muchas Gracias!

--

--Brett


I made a wilted slaw this week with white vinegar, sugar, oil and
celery seed. I'll never go back to a mayo slaw. This stuff is
awsome.


Kinda like the KFC knock off, I didn't think it would work but damn it
was good.
  #9 (permalink)   Report Post  
Old 02-10-2009, 05:36 PM posted to alt.food.barbecue
external usenet poster
 
Join Date: May 2009
Posts: 40
Default Favorite slaw recipe follow up

Desideria wrote:
On Thu, 1 Oct 2009 14:22:10 -0700, "Dave Bugg"
wrote:

vex wrote:
I used Big Jim's slaw recipe and it was a hit. Muchas Gracias!


Jim is a jewel. He's not likely to lead one astray with his advice.



Has anyone reduced the measurements and quantity for the
singletons--or at most two--among us?

(yeah, I'm a wimp...)


I did. I made the same amount of dressing, but reduced the amount of slaw
and just used enough dressing to wet the slaw down. I saved the rest off in
a container for later.



--Brett


  #10 (permalink)   Report Post  
Old 02-10-2009, 05:38 PM posted to alt.food.barbecue
external usenet poster
 
Join Date: May 2009
Posts: 40
Default Favorite slaw recipe follow up

Theron wrote:
Which recipe did you use? This one??

I 5# bag slaw mix
1 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




Yep, that's the one. I added some celery seed to it when I made another
batch last night and it was a decent addition. I think I used about 2tsp for
1lb of slaw.



--Brett




  #11 (permalink)   Report Post  
Old 03-10-2009, 04:31 AM posted to alt.food.barbecue
external usenet poster
 
Join Date: Mar 2008
Posts: 12,851
Default Favorite slaw recipe follow up

Which recipe did you use? This one??

I 5# bag slaw mix


Slaw mix? Bagged? Never touched the stuff. Chop or grate a head of
cabbage with an onion and carrot.

Then salt the mix and let its stand for 30 to 60 minutes and squeeze out the
excess water. That way it does not get all watered down as it sits later.

I make a slightly different version of the Corky's show below. I cut back
the celery seeds, add more onion and leave out the salt as I've already
salted the cabbage.



Here is the recipe for cole slaw from Corky's in Memphis. This is the best
I've tasted. Many ingredients are the same in other slaws- the difference
must be the celery seeds, vinegar, and mustard. Don't leave anything out. It
is perfect.



Corky's Cole Slaw
-serves 6



1 med. head green cabbage, shredded

2 med. carrots. grated

1 green pepper finely diced

2 TBS onion, grated

2 cups mayonnaise

3/4 cup sugar

1/4 cup Dijon mustard

1/4 cup cider vinegar

2 TBS celery seeds

1 tsp. salt

1/8 tsp. white pepper



Mix vegetables in a bowl. Mix remaining ingredients in another.



Mix together and toss well.



Cover and refrigerate 3-4 hours.





California Bill's Dad's Coleslaw


1 large head green cabbage, quartered and chopped to shreds;

1 small white onion, chopped finely (2 T.-1/4 C.)

2-3 very finely chopped Serrano peppers, (second generation addition)

1/2 C.(+/-) real mayonnaise;

3 T. Cider vinegar;

1 small apple (any kind), chopped

sugar, (2 T)

salt, to taste (1 t.)

white pepper, to taste.



Chop it all, and mix very well. For more guests, double all ingredients,
except the salt.



Prepare 12 to 24 hours before serving---REFRIGERATE! ENJOY!






  #12 (permalink)   Report Post  
Old 03-10-2009, 05:47 PM posted to alt.food.barbecue
external usenet poster
 
Join Date: Oct 2008
Posts: 516
Default Favorite slaw recipe follow up


"vex" wrote in message
...
Theron wrote:
Which recipe did you use? This one??

I 5# bag slaw mix
1 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


Yep, that's the one. I added some celery seed to it when I made another
batch last night and it was a decent addition. I think I used about 2tsp
for 1lb of slaw.

--Brett

Whadya put in the "slaw mix"? I'm guessing carrot? But anything else? I like
the idea of the vinaigrette dressing, and am going to try it. Thanks

Ed



  #13 (permalink)   Report Post  
Old 06-10-2009, 03:54 PM posted to alt.food.barbecue
external usenet poster
 
Join Date: May 2009
Posts: 40
Default Favorite slaw recipe follow up

Theron wrote:
Whadya put in the "slaw mix"? I'm guessing carrot? But anything else?
I like the idea of the vinaigrette dressing, and am going to try it.


The bagged slaw mix I got at the store just had green and red cabbage and
some grated carrot. I'm too lazy to make my own.



--Brett


  #14 (permalink)   Report Post  
Old 07-10-2009, 12:00 AM posted to alt.food.barbecue
external usenet poster
 
Join Date: May 2007
Posts: 1,360
Default Favorite slaw recipe follow up


On 6-Oct-2009, "Nunya Bidnits"
wrote:

Ed Pawlowski said:


.. . .


For both these recipes, I do not recommend an aspartame sweetener, since
it imparts an off taste to the food.

MartyB in KC


Duly clipped and saved. Thanks for passing those recipes along Marty.

--
Brick (Youth is wasted on young people)
  #15 (permalink)   Report Post  
Old 07-10-2009, 02:28 PM posted to alt.food.barbecue
external usenet poster
 
Join Date: Feb 2009
Posts: 1,002
Default Favorite slaw recipe follow up

my mom has made the cucs this way all my life, first with sugar later with
splenda... she sometimes adds a bit of fresh herbs if she has it on hand,
that varies, great ideas all of these, Lee

--
Have a wonderful day

"Nunya Bidnits" wrote in message
...
Ed Pawlowski said:

Then salt the mix and let its stand for 30 to 60 minutes and squeeze
out the excess water. That way it does not get all watered down as
it sits later.


D'Oh! I never thought of that but it's obvious. If you want to make a
cheesy
potato bake from shredded fresh potatoes, for example, it will turn out
mushy unless you squeeze the water out of the shredded potatoes a handful
at
a time. It never crossed my mind to apply the same principle to fresh
slaw,
and it's always distressing to me how it shrinks and dilutes. The salt
draws
out the moisture, and you can compensate for it by adjusting the salt in
the
dressing recipe downwards a little bit.

Jim's slaw is definitely right on the money for a vinegar base. The
Corky's
slaw looks good for mayo base, I'll be trying that next.

I'd like to contribute a low fat sugar free mayo slaw, made with sucralose
(Splenda) or other sugar free sweetener, for those who might have blood
sugar issues. My GF came up with this, very simple, tasty, and healthy.
I'd
also like to contribute her sugar free cucumber and onion recipe. These
are
really simple recipes, but delicious anyway, and this is the only way you
will ever see me eating a fresh cucumber.

I'd also like to brag on her for a second. She has never cooked anything
for
a barbecue competition before. Her virgin entry, barbecued beans, took 9th
place at the American Royal last weekend, out of a field of 173 entries.
She
says she's not givin' out that recipe any time soon. ;-)

I had high hopes for my potato torte and crispy vegetable spring roll side
dish entries, but she kicked my butt with the beans. Still, between the
three entries we were good enough for 10th overall at the Royal in the
Side
Dish Competition. Now if we can just score better on the meat... ;-)

Here's her recipes...
---
Susie's Sugar Free Creamy Slaw

Per bag of slaw mix, or equal fresh cut slaw mix
2 heaping* tbsp light mayo, pref. Kraft
2 heaping* tsp Splenda or other sugar free sweetener, then add more to
taste
2 tbsp red wine vinegar
Salt and black pepper to taste
Allow mixture to rest for 4-6 hours
(Or use Ed's suggestion and squeeze the water out of the slaw mix before
blending in dressing)
---
Susie's Sugar Free Cucumbers and Onions

peel and slice 1 cucumber
1/2 small red onion
salt and pepper to taste
1/2 cup white vinegar
1/2 cup water
2 pkg Splenda or other sugar free sweetener, add more to taste
Allow mixture to rest for 24 hours
-------------

For both these recipes, I do not recommend an aspartame sweetener, since
it
imparts an off taste to the food.

MartyB in KC





Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
What's your favorite Slaw recipe? Do Be Do Wah Barbecue 6 24-04-2014 11:37 PM
Yummy Slaw Recipe ImStillMags General Cooking 3 27-06-2013 05:15 PM
Favorite slaw recipe? vex[_4_] Barbecue 25 25-09-2009 05:44 AM
Any Coles slaw recipe Diabetic 11 13-10-2006 02:50 PM
Follow-up on Italian squash recipe Jo Anne Slaven General Cooking 0 05-10-2006 03:16 AM


All times are GMT +1. The time now is 02:59 PM.

Powered by vBulletin® Copyright ©2000 - 2022, Jelsoft Enterprises Ltd.
Copyright 2004-2022 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"

 

Copyright © 2017