Regional Cole Slaw

I've been slow cooking a beef roast all day that I'm going to shred up and then add in a homemade bbq sauce that includes Jack Daniels and slow cook a little longer. The cole slaw I'm used to is mayo based. The one I made today (without a recipe) included green/purple cabbage, carrot, yellow onion, dry mustard, garlic tabasco, Baker's super fine sugar, apple cider vinegar, celery seed, sea salt.

Is that anything close to what a cole slaw would be like in SC or TN? Do they serve the coleslaw on top of the meat on a bbq beef sandwich or just on the side?

Hope this isn't too silly of a question, just getting excited about our upcoming trip to those areas.

ooops forgot one of the main ingredients I added...mayo! (Hain's Safflower Mayo)

SeattleDeb:

Closest you are gonna get to the style of coleslaw they use on BBQ in Memphis is gonna be just green cabbage with some carrot shreds and a dressing similar to the Kraft Cole Slaw dressing.

Yes, they serve the coleslaw on top of the BBQ which is on a hamburger bun.

Pork BBQ is the big thing in Memphis. Beef BBQ is more of a Texas thang.

Here is a good BBQ sauce solution that mimics the Memphis BBQ sauce very well:

Jack’s Secret Recipe Bar-B-Que. Sauce

2 18 oz. bottles of Kraft Original BBQ Sauce
1 18 oz. bottle of K C Masterpiece Original BBQ Sauce
1 18 oz. bottle of Bullseye Original BBQ Sauce
1 to 3 tbls. Lea & Perrins Worcestershire Sauce

This makes 72 oz. of sauce which is enough for several large BBQ sessions.

Mix the sauces together in a large pot. Add one tablespoon of Worcestershire sauce at a time, tasting after each tablespoon to adjust to your individual taste. I prefer 3 tablespoons. Use what you need and store the rest in a large jug in the refrigerator.

[shroomgirl]

Yours sounds wonderful Settledeb~ no onion in Mfs and no purple....if you don't tell any one I'll give you my recipe....
shredded cabbage
shredded carrots
mayo with sweet relish and apple cider vin. ground together
add Italian parsley adn scallions for flavor.
simple good and great on BBQ and yes right on the sauced meat and bun....loads of napkins.
A BBQ tasting trip!!!wowwww that just sounds like a good time. Do your research first though cause theres really good Q and really mediocre.

[Pete]

Im origninally from Indiana, and there cole slaw is often vinegar based, not mayo based. For me, I prefer this kind of cole slaw with my BBQ, especially if the BBQ is tomato based or is on the sweet side. I make it with cabbage (green), onion, carrot, sometimes peppers, lots of celery salt, white or cider vinegar, sugar and pepper.

Thanks everyone!

Someone had mentioned the Glove Box Guides to BarB-Q series for researching good places...does anyone have any of these books?

Another option to the vinegar and sugar method is to use Bread N Butter or commercial pickle chip brining liquid. The solution of vinegar,sugar,pickle flavor and color add a lot of flavor to mayo based slaws without a lot of measuring. Add to that it's the way my mother taught me which means it's got to be good!!!!!!!!