[Rhodes22-list] Cole Slaw

Thu Mar 29 10:45:57 EDT 2007

Wally,

It's hard to explain that slaw to a a Texan.  I like it.

I also like an Asian cole slaw made by adding a package of crumbled 
uncooked Ramen noodles to the cole slaw, and taking the spice package 
and adding it to soy sauce, sesame oil, and peanut oil.  I'm not sure, 
but I think somebody came up with this in prison where they were looking 
for ways to make boring food more interesting, and relatives would 
smuggle in the Ramen packages.  The cole slaw is very good, and goes 
well with BBQ.

Bill Effros

TN Rhodey wrote:
> Hank, I should have mentioned they also use a little BBQ sauce (for 
> sweetner) and some sugar in the slaw. In fact they call it BBQ Slaw. 
> It is really quite dry and crisp. Much better than you may expect.
>
> Wally
>
>
>> From: Hank <hnw555 at gmail.com>
>> Reply-To: The Rhodes 22 mail list <rhodes22-list at rhodes22.org>
>> To: "The Rhodes 22 mail list" <rhodes22-list at rhodes22.org>
>> Subject: Re: [Rhodes22-list] Kansas City
>> Date: Wed, 28 Mar 2007 10:31:14 -0400
>>
>> YEEECCHH!
>>
>> On 3/28/07, TN Rhodey <tnrhodey at hotmail.com> wrote:
>> >
>> > Hank, :-) Actually cole slaw is optional...many places in NC make a 
>> BBQ
>> > Slaw
>> > that is really good. Instead of mayo they use vinegar based sauce. 
>> Man I
>> > am
>> > going to fire up my smoker this weekend!
>> >
>> > Wally
>> >
>> >
>> > >From: Hank <hnw555 at gmail.com>
>> > >Reply-To: The Rhodes 22 mail list <rhodes22-list at rhodes22.org>
>> > >To: "The Rhodes 22 mail list" <rhodes22-list at rhodes22.org>
>> > >Subject: Re: [Rhodes22-list] Kansas City
>> > >Date: Wed, 28 Mar 2007 09:48:46 -0400
>> > >
>> > >That mess in NC can't be called Barbecue.  Anyone that puts the 
>> coleslaw
>> > ON
>> > >the sandwich instead of the plate is obvously deranged! ;-)
>> > >
>> > >Hank
>> > >
>> > >
>> > >On 3/28/07, TN Rhodey <tnrhodey at hotmail.com> wrote:
>> > > >
>> > > > Guys - My vote is split......I love it all but I vote Texas for 
>> Beef
>> > > > Brisket
>> > > > and Western NC for pork shoulder. Overall I prefer the pork so 
>> that is
>> > > > what
>> > > > goes in my smoker several times a year.  I like the Western NC 
>> style
>> > >sauce
>> > > > (vinegar base with a red pepper kick) rather than the milder 
>> Eastern
>> > NC
>> > > > sauce. I don't know what happened to SC but many places there 
>> go with
>> > a
>> > > > mustard sauce. There is a place in Alabama that has a white sauce
>> > (mayo
>> > > > based I think) but those folks down there don't have a clue how to
>> > make
>> > >Q!
>> > > >
>> > > > I have found the BBQ in KC rather bland and that includes 
>> Bryant's.
>> > Many
>> > > > of
>> > > > the big rib places in Memphis feature "dry" ribs using spice 
>> rub and
>> > > > little
>> > > > or no sauce. The Rendezvous and Corky's come to mind. The 
>> Rendezvous
>> > is
>> > > > the
>> > > > most famous rib places in Memphis and in my opinion it is way
>> > overrated
>> > > > and
>> > > > over priced. They smoke with charcoal only and the dry rub is
>> > >well....very
>> > > > dry. Something like 22 bucks for a dry half slab with a tiny 
>> serving
>> > of
>> > > > coleslaw and beans. I can go to East Knoxville and get a half 
>> slab of
>> > > > tender
>> > > > wood smoked ribs with great beans and slaw for about $10.
>> > > >
>> > > > Wally
>> > > >
>> > > > >From: PaxRvr22 <thomas.musick at navy.mil>
>> > > > >Reply-To: The Rhodes 22 mail list <rhodes22-list at rhodes22.org>
>> > > > >To: rhodes22-list at rhodes22.org
>> > > > >Subject: Re: [Rhodes22-list] Kansas City
>> > > > >Date: Tue, 27 Mar 2007 12:30:19 -0700 (PDT)
>> > > > >
>> > > > >
>> > > > >Beef Brisket . . . hands down.  Slow cooked over mesquite.
>> > > > >Tom
>> > > > >
>> > > > >Hank-5 wrote:
>> > > > > >
>> > > > > > Neither.  Sliced Beef Brisket is the best, not chopped.
>> > > > > >
>> > > > > > Hank
>> > > > > >
>> > > > > >
>> > > > > > On 3/27/07, Bud Connor <budconnor at earthlink.net> wrote:
>> > > > > >>
>> > > > > >> OK, fundamental question --- which is better:  Beef or 
>> Pork BBQ?
>> > > > > >> (No ribs, just simply straight up chopped-beef sandwich vs. a
>> > > > > >> pulled-pork sandwich.)
>> > > > > >> Once we figure that out, then can determine what sauce is the
>> > best!
>> > > > > >>
>> > > > > >> -Bud
>> > > > > >>
>> > > > > >> Hank wrote:
>> > > > > >>
>> > > > > >> >Lee,
>> > > > > >> >
>> > > > > >> >Now you've gone and done it!  I'm going to have to notify 
>> the
>> > >Texas
>> > > > > >> Rangers
>> > > > > >> >to send someone to hogtie you until you repent your immoral
>> > > > >blasphemous
>> > > > > >> >ways.  The ONLY good barbecue is from Texas and the sauce 
>> is the
>> > > > > >> >difference.
>> > > > > >> >
>> > > > > >> >Hank - 5th Generation Texan
>> > > > > >> >
>> > > > > >> >P.S.  You think we had heated wars over politics, I've 
>> seen much
>> > > > more
>> > > > > >> >passionate arguments over barbecue.
>> > > > > >> >
>> > > > > >> >
>> > > > > >> >On 3/27/07, KUHN, LELAND <LKUHN at cnmc.org> wrote:
>> > > > > >> >
>> > > > > >> >
>> > > > > >> >>Steve,
>> > > > > >> >>
>> > > > > >> >>Barbeque sauce is a matter of taste, but most people don't
>> > > > associate
>> > > > > >> one
>> > > > > >> >>of Kansas City's brands as the most popular (KC
>> > > > Masterpiece).  People
>> > > > > >> >>from different parts of the country are so serious about 
>> their
>> > > > sauce,
>> > > > > >> >>but statistics don't lie--you can't beat Kansas City.
>> > > > > >> >>
>> > > > > >> >>I used to live in San Antonio and I love Texas, but their
>> > >barbeque
>> > > > > >> sauce
>> > > > > >> >>is one step above bad catsup.  Ooops--don't mess with 
>> Texas!
>> > > > > >> >>
>> > > > > >> >>Lee
>> > > > > >> >>
>> > > > > >> >>-----Original Message-----
>> > > > > >> >>From: Steve Alm [mailto:StevenAlm at comcast.net]
>> > > > > >> >>Sent: Monday, March 26, 2007 12:28 PM
>> > > > > >> >>To: Rhodes
>> > > > > >> >>Subject: [Rhodes22-list] Kansas City
>> > > > > >> >>
>> > > > > >> >>Ironically, there is no actual "corner" at 12th St. and 
>> Vine.
>> > >Vine
>> > > > > >> >>doesn't go through at that block any more but they have 
>> that
>> > >little
>> > > > > >> >>park there called "Goin' To Kansas City Plaza."   The
>> > surrounding
>> > > > > >> >>neighborhood is mostly housing units.  However just a few
>> > blocks
>> > > > away
>> > > > > >> >>is the Entertainment District with lots of interesting 
>> places
>> > to
>> > > > > >> >>visit including the National Jazz Museum, The Negro League
>> > >Baseball
>> > > > > >> >>Museum, the Charlie Parker monument, etc.
>> > > > > >> >>
>> > > > > >> >>KC is also famous for its barbeque.  Most notably, Arthur
>> > >Bryant's
>> > > > > >> >>Barbeque on 18th and Vine.  I had the pulled pork--killer!
>> > > > > >> >>
>> > > > > >> >>Here are a few more shots.
>> > > > > >> >>
>> > > > > >> >>
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>> > > > > >>
>> > > > > >>
>> > > >
>> > 
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>> > > > > >> >>
>> > > > > >> >>
>> > > > > >> >>Confidentiality Notice: This e-mail message, including any
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>> > > > > >> >>
>> > > > > >> >>__________________________________________________
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>> > > > > >> >>
>> > > > > >> >>
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>> > > > > >> >
>> > > > > >>
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>> > > > > > __________________________________________________
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>> > > > > >
>> > > > >
>> > > > >--
>> > > > >View this message in context:
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>> > > > >Sent from the Rhodes 22 mailing list archive at Nabble.com.
>> > > > >
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