Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re so close to Thanksgiving that we can taste it and we’re ready to help you prepare the most delicious Thanksgiving feast you’ve ever cooked! Check out our Turkey Cheat Sheet for turkey tips, our Thanksgiving page for turkey recipes, and our Holiday Entertaining Publication for all other Thanksgiving needs to help you make this the best Thanksgiving yet! PS. Don’t forget about breakfast Thanksgiving morning either!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Coleslaw help

MusicMan78MusicMan78 Posts: 182
edited 8:26PM in EggHead Forum
I am not a big coleslaw fan (I tend to like the vinegar style and in my area mayo based seem to be the norm) but I am doing 20 lbs of butt for an upcoming football Saturday and was wondering if anyone had some good recipes to pair with the pork? Mayo or vinegar based would be fine as would like to have a bit of both for my guests. I am also going to pull and leave pork plain and am looking at buying an assortment of sauces for my guests to add, any suggestions there? Gonna use dizzy pig coarse and fine on butt with a bit of hickory and apple for smoke.


    This question was asked just recently here,

    Need a coleslaw recipe

    Naturally I like my contribution the best! :laugh: :laugh: :laugh:

  • EGGRPhEGGRPh Posts: 180

    I'll wear my Maize/Blue shirt and my "M" cap and I'll be driving from Brunswick, Ohio for the game. Just kidding. Go Blue 3-0. As a Browns fan at least one of my teams is doing well. I would go with a vinegar based cole slaw. Just my opinion.

    Stef in Brunswick, Ohio
  • BajaTomBajaTom Posts: 1,269
    Green cabbage, purple cabbage and carrots for color. Mix vinegar with sugar, salt and pepper. Pour the liquid mix over your cabbage and allow to marinate for a few hours under refrigeration. Good luck to all.
  • Carolina QCarolina Q Posts: 8,942
    haha. Every time I see a Michigan logo, I think of the story about the Illinois grad who got a job in Michigan. Couldn't stand the fact that she saw maize and blue everywhere she looked so she decided if you can't beat 'em, join 'em...


    Apparently, this is a fabricated tale and a photoshopped plate, but it's a funny story. Unless you're a Michigan fan I guess. :)

    Oh yeah, cole slaw... my (borrowed) KFC clone recipe is in the link posted above. If that's your thing.

    If you’re afraid of butter, use cream.    Julia Child

    Central Connecticut 

  • @ Gatorbait- thanks for the link, I always try to look through the archives first but sometimes you just cant look through a million posts that may or may not be of help

    @ EGGRPh - I'm about 15 minutes from the big house (I live off State St.)....just wait for U of M vs. MSU weekend and locate me via the smell of the pork, lol

    @ BT - I like the simplicity of your recipe

    @ CQ I got my BA from EMU but am a big U of M fan...I would feel sorry for the guy if that plate was real and he parked his car anywhere around here!
  • tnelstnels Posts: 75
    I loosely base mine on the following Bobby Flay recipe...

    Don't use anywhere near that much mayo and add a lot more vinegar (red wine or apple cider)and onion. I also use a prepared mustard (spicy brown variety) instead of dry.
  • loco_engrloco_engr Posts: 3,673

    Did you get the KFC recipe from
  • Carolina QCarolina Q Posts: 8,942
    Sure did. Taste is almost identical, but I think it's a bit better that the original. Doesn't keep as long though. Wonder what KFC puts in theirs to make it last longer. :sick:

    If you’re afraid of butter, use cream.    Julia Child

    Central Connecticut 

  • EggtuckyEggtucky Posts: 2,746
    You may have made up your mind by now, but I cant recommend a slaw recipe in higher than this one:

    Kicked up Slaw
    It's Awesome if you like a lil kick!

    1 (16-ounce) package shredded cole slaw mix
    1/2 red onion, thinly sliced
    2 green onion, thinly sliced
    1 red jalapenos, seeded and thinly sliced
    3/4 cup mayonnaise
    2 tablespoons sour cream
    2 tablespoons white vinegar
    2 tablespoons sugar
    Several dashes hot sauce
    1/2 teaspoon coarsely ground black pepper
    Pinch cayenne pepper
    1/4 teaspoon celery salt
    Pinch kosher salt

    In a large bowl, mix together all the slaw ingredients. Allow to sit in refrigerator for 30 minutes before serving. Serve alone or on top of sandwiches

    Credits to Aaron McCargo Jr.
Sign In or Register to comment.