Friday, February 26, 2016

O'Cue: Obey Your State Slaws-- Part 1: S.C., Central Texas and Memphis

June 2013 Southern Living Magazine by Francine Maroukian and Tony Aiazzi.

As good as barbecue is, it just "ain't 'cue" without some slaw to go along with it.  I personally have to have near equal parts 'cue and slaw in every fork full I eat.

SOUTH CAROLINA

The Meat:  Whole hog or pork shoulder
The Slaw Key Ingredient:  Mustard
The Chop:  Shredded or thinly sliced

CENTRAL TEXAS

The Meat:  Beef brisket and shoulder clod sliced across the grain
The Slaw Key Ingredient:  jalapeno and cilantro
The Chop:  Shredded or thinly sliced

MEMPHIS, TENNESSEE

The Meat:  Pulled pork or ribs (dry and wet)
Key Slaw Ingredient:  Dry rub spices
The Chop:  Chopped or coarsely chopped

I'll Have One of Each.  --RoadDog


No comments: