Sunday, June 21, 2015

Barbeque + Red Slaw Recipe

We left the Kings Mountain National Military Park hungry and hopped over to *THE* top-rated barbeque spot in the country: Red Bridges

Don't believe me? Click for proof!

Annelise digging in:

Smokehouses out back:

I'm NOT snobby about 'cue: Carolina chopped pork is my fave, but I still love Texas brisket, ribs, vinegar-based sauce, mustard-based sauce, AL white sauce, & even thick sweet ketchup-based sauce. (I looove bbq sauces!!! :-)) The #1 NC BBQ element, though, that I absolutely adore is red slaw!!! *NOTHING* is better than red slaw mixed with pulled pork. Try it! I'm not lying: make a pork roast in your crockpot, shred with a fork, & serve with red slaw. Don't know how to get red slaw? It's your lucky day: I have a treasured recipe to share! (Concord folks, it's from The Red Pig!)

Red Slaw
1 cup ketchup
1/2 cup vinegar
1/2 cup sugar
1 tsp. salt
1/2 tsp. black pepper
2 medium heads of cabbage

Mix and pour over shredded (& finely chopped) cabbage. Will keep in the refrigerator for 1 year! (It's like pickles. :-P)

2 comments:

  1. I've never had red slaw, but that recipe sounds good!

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  2. It *IS* good! I need to make a batch, now that we're home in TX & I can't buy it here!

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