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Old 06-26-2008, 07:25 PM   #11
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Quote:
Originally Posted by love2"Q" View Post
i have had it with slaw on the top or and on the side ..
if i am serving it to someone i will put it on the side ..
i also like a lot of vinegar in my slaw ..
i had someone give me a pulled prk sandwich with bread and
butter pickle slices .. it was good ..
and i do not toast the buns .. i like them really soft ..

I LOVE bread & butter pickles with pulled pork.

I also love deviled eggs with this meal. I'm getting fat just thinking about it!
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Old 06-26-2008, 09:00 PM   #12
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I do love pulled pork, but more of the tomato based bbq sauce. Love the coleslaw on or with it too. And I find it cuts the acid reflux the bbq sauce gives me.
(drooling on the keyboard)
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Old 06-26-2008, 09:32 PM   #13
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BBQ slaw for sandwich... originally from a small store in Indiana, 1920's-1940's. Its what our family has used for a long time.

Shredded cabbage, Mayo(or miracle whip, you are sweetening anyway), sugar, Turmeric--quite a bit, a touch of milk to aid in mixing. It should be pretty yellow when you are done if it isn't, add more turmeric. The bitter edge of the turmeric with really brings out the flavors of the meat. We have never measured, its done by taste and by eye.
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Old 06-27-2008, 01:26 AM   #14
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The NC BBQ purists would shudder at the mention of ketchup in their sauce!
Vinegar, spices, red pepper flakes, maybe a bit of water. No ketchup!!!!!!

Personally, I like it both ways, Saturdays, Sundays, all days.

But you can't beat a classic NC BBQ sandwich with some sweet tangy slaw!
(Shame on me, I really like the packaged dry slaw dressing mix from the produce section.)
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Old 06-27-2008, 06:17 AM   #15
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Thanks Everyone! Just what I was after..

And that recipe for slaw with Ketchup, but no Mayo... that is sooo different from down here in Austin, can't wait to try..

Ha Ha, this Board is like taking a mini vacation!

Thanks, Eric, Austin Tx.
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Old 06-27-2008, 07:34 AM   #16
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Quote:
Originally Posted by Constance View Post
And here's my baked bean recipe:

KILLER BAKED BEANS

1 lb ground beef or sausage, cooked & crumbled, AND/OR
1 lb diagonally sliced smoked sausage
1 lb bacon, cooked and crumbled
2 tbl bacon grease

1 medium onion, chopped
1 large can pork & beans with juice
1 can chili beans, drained, juice reserved

1 can great northern beans, drained

1 can baby limas, drained
1 can butter beans, drained
1/2 cup brown sugar, packed
1/2 cup catsup
1/4 cup mustard



In small bowl, microwave onions in bacon grease till soft. Mix all ingredients together except bacon bits. Adjust seasoning Add more juice from beans if needed. The mixture should be juicy. Add a little Tobasco if you wish. Put in sprayed baking dish and sprinkle bacon over top. Bake, uncovered, at 350 degrees for 1 hour, or until hot and bubbly.


*Note: Except for the large can (28 oz?) of pork and beans, you can vary the types of beans if you wish. Canneloni, kidney, pinto or navy beans can be used, as well as crowder or black eye peas.
I have also added a can of Rotel tomatoes...you can skip the Tobasco sauce if you do that.
DANG, that's one heck of a good looking recipe. I am going to smoke a brisket this weekend, and I have a feeling that this recipe is going to end up at my house. Thanks for sharing. It looks AWESOME!
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Old 06-27-2008, 07:53 AM   #17
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coleslaw

Quote:
Originally Posted by Constance View Post
Here is the recipe I use...it's similar to the one Kitchenelf makes. I use the packaged coleslaw mix.

North Carolina Style Slaw

1 Cabbage; shredded (or 2 packages coleslaw mix)
1 tsp Pepper
2 Red and green bell peppers, chopped
1 medium onion, chopped
1/8-1/4 tsp cayenne pepper
1 c Cider vinegar
1/4 c Brown sugar
1 ts Salt
1/4-1/2 cups Ketchup

Mix everything but cabbage and peppers and taste!!!!! Add whatever you think you might want more of ( ketchup and sugar reduce bitterness).

Dump it in with the vegs and mix well. Let sit in frige to chill and allow the flavors to mix.
This sounds great. I will have to try it.
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Old 06-27-2008, 09:08 AM   #18
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I know some of y'all will label me a heretic for this; so be it:

Try a mustard-based BBQ sauce for your pulled pork sandwiches. I haven't tried it with slaw on the sandwich.

I'm not worried about the NC BBQ PD coming to get me. They don't have jurisdiction here in OK, and the OK BBQ PD won't extradite me (it helps that I feed them lunch).
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Old 06-27-2008, 10:05 AM   #19
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I know some of y'all will label me a heretic for this; so be it:

Try a mustard-based BBQ sauce for your pulled pork sandwiches. I haven't tried it with slaw on the sandwich.

I'm not worried about the NC BBQ PD coming to get me. They don't have jurisdiction here in OK, and the OK BBQ PD won't extradite me (it helps that I feed them lunch).
I can second that.. I broke the rules a while back by taking my NC style Rub and using a Jim Beam Honey Mustard on the sandwich.. It was tastey!
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Old 06-27-2008, 10:16 AM   #20
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Love mustard-based sauce Allen - I wish I could do some smoking this weekend!

Yes, THE sauce of choice is nothing more than vinegar and chili flakes.

giggler - once you make the sauce that I listed above (or Constance's) you will realize that it's more vinegar than ketchup. When you said this:
Quote:
And that recipe for slaw with Ketchup, but no Mayo.
My brain could taste cabbage mixed with ketchup

Constance - those baked beans look awesome. I think my ex SIL made something similar but she would just take a package of sandwich ham, dice, instead of the beef and sausage - otherwise I think it was basically the same and it was awesome. Now - to add the sausage and beef instead of the ham........you're killin' me! I can't wait to try this!
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