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Slaw; Memphis style...

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Lucky Duck
Lucky Duck Posts: 80
edited November -1 in EggHead Forum
It seems to me that many things taste better the next day... I want to do a Memphis slaw recipe out of Raichlen's BBQ book and I want to do it 24 hours ahead. Your comments please.[p]Phil, D'gaseous Duck
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  • SMITTYtheSMOKER
    SMITTYtheSMOKER Posts: 2,668
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    Lucky Duck,[p]Duck,[p]Yes on fixin' the slaw ahead of time, takes a while for the cabbage to soak in that flavor. After a day of soaking the slaw can get a bit "soupy" on you...simply add a bit more raw (shreaded?) cabbage to help balance out the texture.[p]Sounds like you have got this shindig coming together, good luck.[p]-Smitty

     

    -SMITTY     

    from SANTA CLARA, CA

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  • Lucky Duck
    Lucky Duck Posts: 80
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    SMITTYtheSMOKER,
    Thank you M'boy, thank you... With a little help from my friends![p]Phil, D'grateful Duck
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