Side Dishes
Country-Style Coleslaw
I can't seem to remember a barbecue without coleslaw. Unfortunately, the majority of coleslaw today is the mushy, overly chopped mayonnaise-style bought at the grocery store. The same kind you get at a barbecue restaurant, served in a paper cup. A paper cup! Is there no respect for coleslaw, anymore?
Well, here's a coleslaw that will earn your respect. This vinegar-based 'slaw not only makes one excellent side dish, but in true southern fashion, mandatory for topping on a pulled pork sandwich.
From the garden, you'll need to pick one head of green cabbage, one head of red cabbage, a few carrots and a red onion. Be fussy about slivering the vegetables. Core and chop cabbage into 1-inch by 3-inch strips. Sliver the carrots and onion.
A good starting point is 4 cups of red cabbage; 4-1/2 cups of green cabbage; 1/2 cup of red onion and 1 cup of carrots. Toss and set aside.
In a 1-quart saucepan, mix 1/2 cup of light oil; 1/2 cup of rice vinegar; 1/2 cup of sugar; 1 teaspoon each of celery seed and garlic powder and a dash of salt and pepper and bring to a boil. Keep stirring until sugar is dissolved. Reduce heat and simmer for a couple of minutes while stirring.
Allow the vinegar mixture to cool just enough for safe handling. Pour over the coleslaw vegetables and toss until well blended. Refrigerate until chilled before serving. My tip: Mix the coleslaw in a small trash bag (a clean one, of course).
Tell me that ain't some great 'slaw! A coleslaw that is worthy of your respect. Great for breakfast, as well.
Momma's Baked Beans
Sure, there are some good canned baked beans out there. You can spice them up and add an ingredient, or two, but they're still not like Momma fixed them. So, I just stick to that recipe. A little more time may be involved, but who's counting when we're talking great baked beans. Don't rush good barbecue, and don't rush beans!
Use dry navy beans. Wash the beans and let them soak in an oven-ready pot for 8 hours. Do not drain the beans. For every pound of beans add one cup of brown sugar and enough water to cover the beans by 1 inch. Add a few smoked ham hocks or smoked bacon. Any type of pork that you think will add a little salt and smoke flavor is fine.
Add to the pot chopped onion, crushed garlic and about a teaspoon of salt. Stir well. Put the cover on and put the beans in a 225-degree oven. Bake for 10-12 hours and don't mess with them.
Once done, they may look a bit dry, that's OK. Just add some water and stir. Let set for a few minutes. While you're at it, mix in a little more chopped onion and maybe some hot sauce.
Now that's how Momma made them. In true southern fashion...real slooooow. Just like smoked barbecue.
