[Rhodes22-list] Cole Slaw

TN Rhodey tnrhodey at hotmail.com
Thu Mar 29 11:07:12 EDT 2007 

Bill,

I like the Asian Slaw you describe as well. I was surprised to find out they 
make a Slaw in Jamiaca very similiar to Southern BBQ Slaw. The Jamiaca 
version is kicked up with some Scotch Bonnets and goes great with Jerked 
Pork or Chicken.

Wally


>From: Bill Effros <bill at effros.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: [Rhodes22-list] Cole Slaw
>Date: Thu, 29 Mar 2007 10:45:57 -0400
>
>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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> >> > > > > >> >>Url :
> >> > > > > >>
> >> > > > > >>
> >> > > >
> >> >
> >> 
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> >> >
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> >> > > > > >> >>
> >> > > > > >> >>
> >> > > > > >> >>
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> >> > > > >--
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> >> > > > >Sent from the Rhodes 22 mailing list archive at Nabble.com.
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> >> 
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