I recently attended a potluck that had barbecue as the main course (not really a pig pickin’, nor did it claim to be,
so I’m refraining from using that sacred term). I decided to bring coleslaw to this event because :
1) Slaw goes with ‘cue like french fries with a burger or chocolate with bacon (pretty well, actually, as I found out at the potluck).
2) It’d been a long time since I last made slaw.
3) The pre-packaged slaw sold at grocery stores is often truly vile stuff.
4) I’d been looking for an excuse to try out some slaw recipes from Holy Smoke.
Oh yeah, and, 5) I am cheap and so is slaw (especially when vinegar and mayo are treated as staple foods and always kept on hand). A quick trip to the grocery store to buy two heads of cabbage and I was ready to make slaw.
I made a classic Lexington-style barbecue slaw and a mustardy, mayoey Eastern-style slaw. The former included coarse-chopped cabbage, vinegar, ketchup, salt and a bit of sugar. For the latter, I chopped the cabbage more finely and added mayo, a bunch of yellow mustard, some dried mustard, and a scary amount of sugar to the ingredient list, while omitting ketchup. Honestly, both came out a bit sweet for my taste but they were pretty good approximations of what is served at barbecue joints I’ve frequented. And the slaw sure was easy to make. Next time you’re invited to a pig pickin’, or any old potluck or picnic, follow the lead of your neighborhood BBQ Jew and whip up some slaw. You won’t regret it.