Chezmatt
Full Fledged Farker
Like many of the Brethren, I spent my father's day weekend cooking meat over fire. But, along with my buddy Fred, I also embarked on a new dish - smoked coleslaw.
We started off with a smoked-cabbage technique courtesy of Konrad Haskins. To make the smoked cabbage, core a head of cabbage, pour 1 tbsp of brown sugar and 1 tbsp of your favorite rub into it, and then pour in a mixture of two parts olive oil to one part apple cider vinegar. The cabbage will drink up the mixture, so keep pouring it in until the level stays steady. Put that on the smoker (with a foil base so it doesn't tip over) and let it go for 3 hours or so.
Once the cabbage is good and smoked, take it off, throw away the blackened outer leaves, and then shred it. It's delicious as is, but we then took it further by making slaw.
We added a sliced up red onion, some shredded carrots, and a dressing of mayonnaise and apple-cider vinegar. We put that in the fridge while we finished the meat (brisket and shoulder). The cole slaw came out amazing. It was great on its own, but really amazing on a sandwich with the pork shoulder.
If you've got the smoker going, try throwing a head of cabbage on there. You won't regret it. And if, God forbid, a vegetarian should get lost and end up at your barbecue, you'll have something to feed her.
We started off with a smoked-cabbage technique courtesy of Konrad Haskins. To make the smoked cabbage, core a head of cabbage, pour 1 tbsp of brown sugar and 1 tbsp of your favorite rub into it, and then pour in a mixture of two parts olive oil to one part apple cider vinegar. The cabbage will drink up the mixture, so keep pouring it in until the level stays steady. Put that on the smoker (with a foil base so it doesn't tip over) and let it go for 3 hours or so.
Once the cabbage is good and smoked, take it off, throw away the blackened outer leaves, and then shred it. It's delicious as is, but we then took it further by making slaw.
We added a sliced up red onion, some shredded carrots, and a dressing of mayonnaise and apple-cider vinegar. We put that in the fridge while we finished the meat (brisket and shoulder). The cole slaw came out amazing. It was great on its own, but really amazing on a sandwich with the pork shoulder.
If you've got the smoker going, try throwing a head of cabbage on there. You won't regret it. And if, God forbid, a vegetarian should get lost and end up at your barbecue, you'll have something to feed her.
