An Awkward Post. . .

[(Mike S.)]

I don't quite know just who I owe the thanks to. But I surely do owe someone.

I've be rather complacent in my eating habits, my wife says my most common comment on the subject of food is either "I don't care," or "Fine by me." And I really hate when things touch on my plate! But that is now something that belongs in the past.

We took out our first vacuum-bagged, pulled pork for sandwiches, and I got to thinking about a post I'd read on the Forum. That was one where the person had piled on a bunch of cold slaw on top of his/her pulled pork sandwich. That was NOT a thought I'd have normally entertained. But it got me to thinking.

My wife picked up some cold slaw from the deli section of the local Publix and I proceeded to pile it on! Wish I had done that sooner! Suffice it to say that I doubt I'll ever eat another pulled pork sandwich without that cold slaw! I know it doesn't sound like much, but I would never would have tried it without seeing that post.

So, to whoever posted that picture, my thanks are to you for opening my mind to a new idea!

Mike S.
Spring Hill, FL

[EdF]

Wait until you do that using a homemade vinegar based slaw! ;-

From Elder Ward via The Naked Wiz:



There are at least three traditional dishes served at almost every pulled pork joint I can remember. There is a fourth that I personally like. The first is Cole slaw and if you don't serve it, it surely is a sacrilege. This needs to be made 12 or more hours ahead of time, not that it isn't good or eatable when fresh, its just not right. There are a lot of great ones out there and here is my favorite.

Mary Lee's, "I Fought the Slaw and The Slaw Won"
These are from the Jack Daniel's old time Barbecue cookbook by Vince Staten. (with an Elder Ward twist)

• 3 LBS. cabbage
• 3 ribs of celery
• 1 onion (yellow)
• 1 bell pepper
• 3 carrots
• 2 C sugar (Hawaiian when you can get it.)

Shred, chop or dice all and mix with sugar. Set cabbage mixture aside.

• 1/2 Cup of white vinegar
• 1/2 Cup of Apple Cider vinegar
• 1/2 C olive oil (my twist)
• 1 tsp celery seed
• 1 tsp (kosher salt)

Bring all to a boil and pour over cabbage mixture and chill overnight.

[Mr. Bones]

Most people wouldn't realize it, but this is a most significant milestone!
Congratulations, an' may ya' long continue to learn new, an' wonderful things here!!!

[ComfortablyNumb]

I was YOU who opened your mind to an idea you read here. Now that you've done that, continue to open your mind to ideas others present.

[kmhfive]

Congratulations! For the first 30 or so years of my life, if someone was having BBQ, it was pulled pork sammiches with cole slaw piled on. That's all I knew. We didn't call it pulled pork; we never cooked it either--it came from a place with a Pit and lots of smoke. I think I eventually figured out the meat came from a pig, but not what part. THEN, whoa, BBQ has multiple options? Sliced or chopped Brisket? That's not BBQ!

I got better…(to quote Monty Python).

There's an amazing breadth of food possibilities once our eyes are opened.

[HouseHomey]

Mike S. no my friend, not awkward. I did not grow up with is type of sammich but this is how I like it. Mustard too! Enjoy that food!

[FireMan]

Hey, HouseHomey, ya dripped a little on the paper. Yum!

[RonB]

If I had a complaint about the Pit, it would be too many ideas runnin' around - I'll never be able to try all of them. But I won't complain 'cause there are a lot worse things out there.

[FireMan]

Don't ya love it?

[JCGrill]

With you on that one RonB

[Skelly]

Try some good chow chow on it!