Cackalacky® Entrees
Cackalacky Slow Cooker Brunswick Stew
Apple-Stuffed Cackalacky Pork Roast
Cackalacky Country-style Meat Loaf
Bacon, Lettuce, Tomato & Cackalacky
Cackalacky
Jack recommends that you serve the barbecue
a la cart topped with your favorite Cackalacky® sauce
with side dishes of baked beans and hush puppies.
Or serve your authentic Carolina ‘cue on hamburger buns
topped with a dollop of cole slaw.
Note:
You should
fire up your charcoal grill after about 6
1/2 hours into the cooking time
This way, the grill will be ready when you remove the pork from the oven.
It’s important to note that you are not going to grill the pork
over direct heat. Instead, you are going to bank the charcoals and
drained hickory wood chips on one side of the charcoal grill,
and place the pork on the opposite side from the charcoal.
Be sure to
pre-soak the wood chips in a bucket or pan of water ahead of time.
Then, when you are ready to smoke the meat, simply place several
hands-full of the chips on top of the lit charcoal to generate smoke.
You should do this step just prior to putting the pork on the grill.
The hickory wood chips are what will give your pork its wonderful smoky flavor!
Be sure to put the lid back on your grill while smoking your pork.
Cackalacky Slow Cooker Brunswick Stew
Ingredients:
1
(14.5-ounce) can diced tomatoes
1 (6-ounce) can tomato paste
3 cups cooked chicken, cubed
1 cup sliced okra
1 cup corn
1 cup chopped white onion
1 cup Cackalacky® Spice Sauce
1 bay leaf
1 tsp. kosher salt
1 tsp. minced rosemary
1 tsp. dried oregano
1 tsp. freshly ground pepper
Pinch ground clove
2 cups chicken stock
Directions:
In a slow cooker, combine tomatoes and tomato paste; stir to blend.
Add chicken, okra, corn, onion, Cackalacky® Spice Sauce, bay leaf,
kosher salt, rosemary, oregano, pepper and cloves.
Stir in the chicken broth. Cover; cook on low for 5 to 6 hours.
Serve with crackers or corn bread.
In a medium
frying pan, brown the meat. Add the onion
and garlic and cook until the onions
are translucent. Add the Cackalacky® Spice Sauce, stir
to combine and remove from the heat.
Transfer the
meat mixture to the stockpot. When the chili begins
to bubble, reduce heat and add the beans. Simmer, stirring
occasionally, for 1 hour.
Ingredients:
One fresh rainbow trout, cleaned
1 cup extra virgin olive oil
1 tsp. curry powder
1 tsp. sea salt
1 tsp. fresh dill flakes
1 tsp. freshly ground pepper
1 tsp. sweet paprika
1 tbsp. capers, drained
1 lemon, sliced
Cackalacky® Spice Sauce
Directions:
Using a basting brush, brush olive oil all over the trout, especially into the
folds
of the fish. In a small bowl, blend curry powder, sea salt, dill, ground pepper
and paprika to form a tangy rub.
Rub the seasoning blend all over and inside the trout.
Place the lemon slices and capers inside the
fish. Wrap the trout in foil and grill over direct heat
for 5 to 7 minutes. Flip and continue cooking
for another 5 to 7 minutes.
Unwrap and transfer to a serving plate,
drizzle with Cackalacky® Spice Sauce!
Serve this
entrée on a bed of steamed rice
and a side of steamed broccoli or braised spinach.
Corned beef hash is a wonderful way to use up any leftover corned beef.
If diced red beets are added to this recipe, it becomes Red Flannel Hash.
Ingredients:
1 1/2 cups cooked corned beef
1 cup boiled red bliss or Yukon Gold potatoes
1 medium yellow onion, diced
1 jalapeño, seeded and diced
1 tbsp. Cackalacky® Spice Sauce
1 tbsp. Worcestershire sauce
1 tbsp. minced garlic
Coarse kosher salt and cracked black pepper to taste
1/2 to 3/4 cup beef stock
2 tbsp. unsalted butter
Directions:
Dice
corned beef and potatoes to a uniform small dice.
Place 1/3 of the mixture and 1/2 of the diced onion in a food processor
and process until coarsely ground. Combine with hand-diced mixture
in a large mixing bowl. Add jalapeño, Cackalacky® Spice Sauce,
Worcestershire
sauce and garlic. Season to taste with kosher salt and cracked black pepper.
Add enough beef stock to bind mixture together. Form mixture into
4 4-inch patties, cover with food film and refrigerate overnight.
(Refrigerating the patties overnight helps keep them together when cooked.)
Preheat the oven to 375° F.
Melt the
butter in a 10-inch cast iron skillet over medium heat.
Add the patties and cook until a crisp crust forms
on the bottom, about 5 minutes. Turn the patties over.
Transfer skillet to the oven and bake for 20 minutes or until hot.
Sausage
gravy ladled over hot biscuits straight from the oven
makes for a great breakfast, lunch or even dinner.
Be sure the gravy has a nice, smooth consistency
not the lumpy wallpaper paste served along the Interstate!
This gravy is also called Sawmill gravy.
Ingredients:
1/2 pound ground spicy breakfast sausage
1/2 small yellow onion, diced (about 1/2 cup)
2 tsp. Cackalacky® Spice Sauce
1 to 2 tbsp. unsalted butter
2 tbsp. all-purpose flour
2 cups cold whole milk
Kosher salt and freshly ground black pepper, to taste
Directions:
In a medium skillet over medium heat, cook the sausage until browned.
Transfer the sausage with a slotted spoon into a small bowl.
Add the Cackalacky® Spice Sauce to the meat.
Do not drain the grease from the skillet.
(There should be about 2 tablespoons of rendered pork fat in the skillet.
If not, add enough butter to make 2 tablespoons.) Add the onion and cook
until the onion is wilted, about 5 minutes. Add the flour a little at a time,
whisking constantly. Cook for about 2 minutes.
Start adding the cold milk a little at a time, whisking constantly.
Slowly bring the gravy to a boil, stirring often.
Chop the
sausage into small pieces and add to the gravy.
Season to taste with salt and pepper.
Chef’s
note: To make smooth, lump-free gravy, constantly whisk the roux
and the gravy throughout the process. Add cold milk to the hot roux
and incorporate the milk a little at a time.
For the biscuits:
2 cups
all-purpose flour, sifted
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
4 tbsp. unsalted butter
1/2 cup plus 2 tsp. buttermilk
Preheat oven
to 375 degrees F. and grease a
large cast iron skillet with bacon fat.
In a large
bowl, combine dry ingredients and blend thoroughly.
Using two table knives or a pastry blender cut in butter until
mixture resembles coarse crumbs. Add buttermilk and quickly blend.
Do not overwork the dough.
(If buttermilk is not available, put two teaspoons of lemon juice
in a 1-cup measuring cup. Fill the cup with whole milk,
stir, and allow it to stand for 10 minutes.)
Roll out the
dough on a lightly floured surface to a 1/2-inch thickness.
Use a 2 1/2-inch biscuit cutter or the rim of a glass
and press out as many biscuits as possible.
Place biscuits in the prepared skillet and bake until
golden brown, about 15 to 20 minutes.
Yields about 12 biscuits
Cackalacky Catfish - “Spicy Mustard Catfish”
Ingredients:
4
to 6 fresh catfish fillets
3 tbsp. Cackalacky® Spice Sauce
1 cup yellow mustard
Directions:
Preheat oven to 350° F.
Arrange catfish fillets on non-stick baking sheet.
(For easy cleanup, we recommend that you use
foil with a light coating of light olive oil)
In a separate bowl, mix Cackalacky® Spice Sauce
and yellow mustard together.
(For spicier glaze, add more Cackalacky® Spice Sauce.)
Brush the glaze mixture on the top side of the catfish fillets –
generously covering the all of the fillets with the mixture.
Bake fillets for 10 to 15 minutes or until the fillets just begins to flake.
Serve with sides of coleslaw and corn bread – and sweet tea!
Ingredients:
1
packet dry onion soup mix
2 pounds ground beef
2 large eggs
3/4 cup dry bread crumbs
1/4 cup water
2/3 cup Cackalacky® Spiced Ketchup
Directions:
Preheat oven to 350º.
In a large
mixing bowl, combine all the ingredients and mix well. In a shallow
baking dish, shape the meat mixture into a loaf and brush on a
layer of Cackalacky® Spiced Ketchup. Bake for 1 hour.
Remove from the oven and let rest for 10
minutes before slicing. (Makes 6 to 8 servings)
Cackalacky Country-style Meat Loaf
Ingredients:
1 pound ground chuck (80% lean)
1/2 pound ground pork
1/2 pound ground veal
1 cup seasoned bread cups
1/2 cup light cream or evaporated milk
1/2 tsp. garlic powder
1/2 tsp. black pepper
1 large egg
1 medium yellow onion, chopped
1/2 cup Cackalacky® Spiced Ketchup
1/2 tsp. kosher salt
Directions:
In a small mixing bowl, combine bread crumbs with milk. Mix to
incorporate. Set aside.
In a large mixing bowl, combine remaining ingredients.
Add bread crumb mixture, mix thoroughly.
Form into loaf and place in a deep-rimmed baking sheet
lined with parchment paper, or perforated meatloaf pan.
Pre-heat the oven to 350° F. and bake meatloaf for 45 minutes. Brush with
additional Cackalacky® Spiced Ketchup and bake for another 20 to 30
minutes or
to until an internal temperature of 160° F.
Remove the meatloaf from the oven. Let stand 10 minutes
before slicing. Serve with garlic mashed potatoes and a tossed salad.
Sometimes a
quick breakfast is just the answer. Cackalacky® Spiced
Ketchup adds a nice taste to this breakfast sandwich.
For each sandwich:
1 tsp.
unsalted butter
1 jumbo Grade A egg
1 English muffin, split
2 slices American cheese
1 slice Canadian bacon
1 tbsp. Cackalacky® Spiced Ketchup
Kosher salt and freshly ground black pepper, to taste
Directions:
Melt butter in a medium skillet over medium heat. Cook Canadian bacon
until warmed. Fry egg to desired doneness, season
with salt and pepper. Split English muffin with a dinner fork and toast.
Assemble
sandwich: Place 1/2 tablespoon Cackalacky® Spiced Ketchup
atop toasted English muffin. Top with Canadian bacon and one slice of cheese.
Add egg and top with second slice of cheese. Drizzle remaining Cackalacky®
Spiced Ketchup on cheese and top with English muffin half.
Bacon, Lettuce, Tomato & Cackalacky
There’s just something about bacon frying that makes you want to keep
a skillet cooking all day long… It must be the pork fat thing!
Although there are several ways to cook bacon, the ideal bacon is crisp,
light and brown in color, and delicately flavored. Use good-quality
hickory-smoked bacon and the freshest tomato possible. The tomato
should have a rich flavor, slightly acidic but still sweet,
and have a medium texture. The best varieties are Beefsteak, Brandywine,
Ruby Gold or Big Ben. This spin on a classic sandwich makes
for some good eating especially if served with a hearty tomato soup!
Ingredients:
4 slices hickory-smoked bacon
2 slices beefsteak tomato
1/2 cup mixed field greens
2 slices whole grain bread
Cackalacky® Spiced Ketchup
Good-quality mayonnaise
Directions:
Place the bacon in an unheated cast iron skillet and heat
over medium-low heat. When heated to the melting point,
the fat will begin to render. Increase the
heat to medium. Using tongs, turn bacon often until cooked,
about 6 to 8 minutes. Drain the bacon on paper towels.
Toast the
bread. Spread a layer of mayonnaise on one side of one piece
of bread. Spread the other piece with Cackalacky® Spiced Ketchup.
Layer salad greens atop the mayonnaise, top with tomato slices
and then bacon slices. Top with other bread slice. Slice on the diagonal.
There are
hundreds of different recipes for so-called “perfect”
ribs but this preparation combines the traditional with the best zest
to create delectable and tender Cackalacky® ribs.
Lightly brush the cooked ribs with
Cackalacky Jack’s Jack Sauce and you’ll be in hog heaven!
Ingredients:
1 (5-pound) slab spare ribs
1 cup distilled white vinegar
1/4 cup Cackalacky® Spiced Mustard
1/2 cup apple wood chips, soaked in water for 1 hour
1/2 cup cherry wood chips, soaked in water for 1 hour
2 cups apple juice
For the rub:
1/4 cup granulated garlic
1/4 cup granulated onion
1/4 cup hot Hungarian paprika
1 tbsp. chili powder
2 tsp. ground cayenne pepper
1 tsp. ground cumin
1 tsp. freshly ground black pepper
1 tsp. coarse kosher salt
Remove the
silverskin from the ribs and trim the ribs to a St. Louis cut.
Fill the kitchen sink half-full of cold water and add 1 cup of distilled
vinegar.
Add the ribs and trimmings and soak for 30 to 45 minutes.
Remove ribs and trimmings from vinegar bath and pat dry.
Combine all of the rub ingredients in a mixing bowl and set aside.
Liberally
brush the ribs with Cackalacky® Spiced Mustard and
season both sides with the rub.
Prepare
smoker or grill for 225 degrees F. indirect cooking. Add the
drained apple chips and the drained cherry chips to the coals.
When a good smoke develops, place the ribs and trimmings
on the cooking grate, close the cover, and smoke-cook
for 2 hours maintaining the grate temperature at 225 to 250 degrees F.
After 2 hours of smoking, mist the ribs and trimmings with apple juice
and continue cooking another hour.
After 3
hours of smoke-cooking, mist the meat with the apple juice
again and wrap with heavy duty aluminum foil. Return wrapped
ribs to smoker and cook another 2 hours. Remove ribs
from smoker and spray with apple juice. Increase the temperature
of the cooker to 300 degrees F. Return ribs to cooker,
brush with sauce, if desired, and cook about 1 hour or until tender.
Remove ribs
from smoker and allow the ribs to rest for 10 minutes
before slicing into individual servings.
Corned
beef and cabbage was a traditional dish served for Easter
Sunday not St. Patrick’s Day dinner in rural Ireland.
The beef, which was salted with “corns” of coarse salt to preserve it,
could then be eaten after the long, meatless Lenten fast.
Today, corned beef is a beef brisket that has been pickled
in a brine solution. It requires long, moist cooking to make it tender.
This recipe adds another step, a finishing glaze, to enhance the meat’s flavor.
Ingredients:
1 (4 1/2-pound) corned beef brisket flat
1 tbsp. pickling spice
2 yellow onions, chopped
2 ribs celery, chopped
2 carrots, scrubbed and chopped
1 leek, white part only, chopped
1 tbsp. yellow mustard seeds
1 tbsp. whole black peppercorns
1 tbsp. crushed red pepper flakes
10 cloves
4 cloves garlic, peeled and crushed
1 cup Cackalacky® Spiced Mustard
1/4 cup dark brown sugar, packed
Directions:
Add pickling spice, onions, celery, carrots, leek, mustard seeds,
peppercorns, pepper flakes, cloves and garlic to a large stock pot.
Add the corned beef and add cold water to cover. Bring to
a boil over medium-high heat. Reduce heat, cover, and simmer
for 3 to 3 1/2 hours or until tender.
Remove
corned beef from stockpot and dry with paper towels.
Remove any remaining fat cap. (Brisket may be prepared to this point one
day ahead and stored, refrigerated and covered.
If refrigerated, bring beef to room temperature before proceeding.)
Prepare the
glaze by heating the Cackalacky® Spiced Mustard
and brown sugar in a non-stick saucepan over medium heat,
stirring often, until reduced by one-half, about 20 minutes.
Place
brisket in a baking dish and coat with glaze. Bake in a preheated 400
degree F. oven for about 20 minutes or until glaze is slightly crusty.
Remove from oven and allow corned beef to rest for 10 minutes before carving.
Serve any remaining glaze on the side.
Apple-Stuffed Cackalacky Pork Roast
Boneless
pork loin is naturally very lean and very easy to overcook.
The apple stuffing nicely compliments the relatively mild flavor of the pork.
Also, a glaze of Cackalacky® Spiced Mustard adds a little kick to the
recipe.
This recipe requires some advanced preparation.
Ingredients:
1 (3-pound) boneless pork loin roast
1 cup apple cider
1 cup apple stuffing (see below)
2 tbsp. Cajun spice
3/4 cup Cackalacky® Spiced Mustard
2 cups apple chips, soaked in water for 1 hour
5 to 8 pounds all-natural lump charcoal
Apple
stuffing:
2 tbsp. unsalted butter
3/4 cup chopped celery (about two ribs)
1/2 cup chopped onion (one small onion)
1 tart apple (Granny Smith), cored and finely chopped
1/2 jalapeño chile, seeded and finely minced
1/2 tsp. dried thyme
1/2 tsp. dried crushed rosemary
1 tsp. dried parsley
1 tsp. coarse kosher salt
1 tsp. cracked black pepper
3 cups prepared stuffing mix
Directions:
In a medium skillet over medium-high heat, melt the butter. Add celery
and onion; sauté for 5 minutes. Add the chopped apples and minced jalapeño;
cook until apples are tender, about 5 minutes. Season with thyme, rosemary,
parsley, salt and parsley. Remove from heat.
Prepare
stuffing according to package directions substituting apple cider
for equal amount of water; stir in fruit mixture.
Toss to combine. (This may be prepared one day ahead and
held refrigerated.) Allow stuffing mixture to cool completely.
(Makes about 4 cups of stuffing)
(Chef’s
note: Extra stuffing may be put in a buttered casserole dish and
baked, covered, at 350° F. for about 30 minutes.)
Prepare the
grill or smoker for indirect cooking and allow
the temperature to stabilize at 230° F. to 240° F. Add 1 cup
of drained wood chips to the coals.
Lightly trim
any fat on the roast and score remaining fat, butterfly
the pork loin and lightly brush with Cackalacky® Spiced Mustard.
Season with the Cajun spice. Place a 1-inch layer of stuffing
inside the butterflied loin, fold top section over the stuffing and tie
the 2 sections together with several pieces of butcher’s twine.
Place the
roast on the cooking grate, cover, and smoke-cook for 1 hour.
Spray the roast with apple cider and continue smoke-cooking another 1 1/2 to
2 hours or to an internal temperature of 155° F.
(Add wood chips as needed to maintain the smoke.)
Brush the roast with Cackalacky® Spiced Mustard
about 30 minutes before the roast is done.
Remove the
roast from the cooker, tent with aluminum foil,
and allow it to rest for 10 minutes before slicing.
Cackalacky Pork Barbecue – A Basic Primer
Depending
on where you are in Cackalacky cookout country,
barbecue means either a whole hog or Boston Butt. And,
depending on the particular part of Cackalacky you are talking
about – “Eastern,” “Western" or “Southern” – chances are there
will be different types barbecue sauce (“soppin’ sauce”) on and with your pork,
too!
In the
eastern area of Cackalacky Country (“Down East”) – you’ll find
whole hog cooked over coals and served chopped with a ingeniously
simple “vinnie-based” sauce spiced with crushed red pepper flakes.
Up in the hills, you’ll find Boston Butts and whole shoulders are the cuts of
choice – served “pulled” with a more complex “’mater-based” sauce comprised
of tomatoes, vinegar, pepper and red pepper flakes. And, in the southern areas
of the region – the “low country” – you may find similar morsels to that you
find in
the Western region – but with a strikingly tangy “yella”
sauce. Regardless of where
you are in Cackalacky Country, the one thing that everyone agrees on is
that hickory
is the flavor of your smoke and Cackalacky® Spice Sauce is the
zest that's used to
“make your pig stand up and sing for your party guests!”
What
follows is Cackalacky Jack’s favorite Championship Cookout
Smoked Pork recipe. We have also included the recipes for all three
traditional styles of cookout sauces for you to choose from, too!
Smoked Pork Recipe Ingredients:
1
(8.8-pound) bone-in pork butt (Boston Butt)
1/2 cup Cackalacky® Spiced Mustard
1/2 cup Porcine Powder, recipe follows
8 pounds natural lump charcoal
6 cups hickory wood chips,
soaked in cold water at least 1 hour
12 hamburger buns, split
Cole slaw, recipe follows
Basic Moppin’ Sauce Ingredients:
(Used to add
flavor and to keep your pork moist during the cooking process)
1 cup apple cider vinegar
1/2 cup water
2 tablespoons Worcestershire sauce
1 tablespoon coarsely ground black pepper
1 tablespoon coarse salt
2 teaspoons vegetable oil
Prepare the
mop by combining all the ingredients in a mixing
bowl. Transfer the mop into a food-grade spray bottle.
Prep and Cooking Directions:
Using a
utility knife, score the pork fat into a diamond shape similar to
preparing a ham. Be careful not to cut into the meat. Brush the pork with
mustard and sprinkle liberally with rub. Wrap the butt with food film
and refrigerate at least 6 hours or up to 2 days.
Prepare the
smoker for cooking (or, set up your grill for indirect cooking).
Once the temperature stabilizes around 225 degrees F. add 2 cups of drained wood
chips to the coals. When a good smoke develops, place the pork in the smoker,
fat
side up, and cook for 4 hours. After 4 hours, add another 2 cups of drained wood
chips
to the coals, mop the shoulder and cook, mopping every hour or so, for another 4
hours.
Add more pre-lit coals and wood chips, as necessary, and continue cooking
another 4
to 6 hours or until the meat is very tender and has an internal temperature of
170 to 180
degrees F. if you’re slicing the butt or 195 to 205 degrees F. if you’re pulling
it. (When the
butt is done, the blade bone will slide out easily.)
Remove the
meat from the smoker and transfer it to a clean half-sheet or baking pan.
Let the roast stand until cool enough to handle (or cool and refrigerate). Shred
into bite-size
pieces and pour any juices from the baking sheet over the pork. (Pork may be
cooked 1 day
ahead. Cover with foil or food film and refrigerate.)
Place the
shredded pork in a large cast iron skillet and heat over medium heat. Add 2 to 3
cups of sauce to the skillet (enough to saturate the meat) and cook,
stirring, until thoroughly warmed.
Ladle a
5-ounce portion of the pulled pork onto the bottom half of a hamburger
roll, top with a dollop of coleslaw, cover with the bun top and serve.
(Chef’s
note: After cooking, the 8.8-pound butt
weighed 5 pounds. It yielded about 3.5 pounds of pulled pork.)
There is
also a wide variety of seasonings and spice concoctions that folks
use in Cackalacky Cookout Country – ranging from “just a little salt and pepper”
for a basic seasoning to more complex competition-style recipes. This basic
and savory seasoning – Cackalacky Jack’s Secret Championship Seasoning
recipe – will form a perfectly tasty bark that makes a delectable “flavor layer”
on the outside of the pork butt. This seasoning could also be used for
pork roasts or chops, too!
1/4 cup
sweet paprika
2 tablespoons fresh minced rosemary (optional)
2 tablespoons coarse kosher salt
2 tablespoons granulated sugar
2 tablespoons dark brown sugar
2 tablespoons cracked black pepper
2 tablespoons granulated onion
1 tablespoon granulated garlic
1 tablespoon ground cumin
1 tablespoon ground cayenne pepper
1 tablespoon dry mustard
Combine the
ingredients in a mixing bowl and stir well to incorporate.
This seasoning blend will keep about 2 months if stored in an airtight
container.
Yields about 1 1/4 cups
Western Style Cackalacky “ ‘Mater-Based” Barbecue Sauce
8
tablespoons (1 stick) unsalted butter
1 yellow onion, diced (about 1 1/2 cups)
6 cloves garlic, minced
1 cup white wine vinegar
2/3 cup Cackalacky® Spiced Ketchup
1/2 cup dark brown sugar, packed
1 tablespoon dry mustard
1 teaspoon chili powder
1 cup water
Coarse kosher salt and freshly ground black pepper
Melt the butter in a 2 1/2-quart saucepan over medium heat;
add the diced onion and the garlic. Cook, stirring, until the onion
becomes translucent, about 5 minutes. Add the vinegar, Cackalacky®
Spiced Ketchup, brown sugar, dry mustard and chili powder. Stir,
then add the water and whisk to combine. Bring to a boil, reduce heat
to simmer, and simmer for about 20 to 30 minutes.
Season to taste with salt and pepper.
Eastern Style Cackalacky “Vinnie-Based” Barbecue Sauce
1 cup white
vinegar
1 cup cider vinegar
1 tablespoon light brown sugar
1 tablespoon crushed red pepper flakes
1 tablespoon
Cackalacky® Spice Sauce
1 teaspoon coarse kosher salt
1 teaspoon ground black pepper
Combine the
vinegars, brown sugar, red pepper flakes,
Cackalacky®
Spice Sauce,
salt and pepper in a mixing bowl. Whisk well to incorporate.
Cover and refrigerate for 1 day. Store, covered and refrigerated, for up to 1
month.
Southern Style Cackalacky “Yella” Barbecue Sauce
Combine the
ingredients in a mixing bowl. Whisk well to incorporate.
Cover and refrigerate for 1 day. Store, covered and refrigerated, for up to 1
month.
In
Cackalacky Country, you’ll find different coleslaw, again,
depending on the particular part of the region that you happen to be in.
Some of the coleslaw recipes will include mayonnaise while others will
only have crushed red pepper flakes, a little sugar and vinegar for the
dressing. Most folks use white cabbage, while some folks use red cabbage!
But, everyone agrees that it ain’t barbecue without the slaw! This recipe
happens to be Cackalacky Jack’s favorite slaw recipe!
1 cup
mayonnaise
1/2 cup Western Cackalacky Barbecue Sauce
1 (2 1/2-pound) green cabbage, quartered and cored
1 cup shredded carrot
1 tablespoon celery seed
Coarse kosher salt and freshly ground black pepper, to taste
Using a “mandolin” or very sharp knife, slice the cabbage into fine shreds.
Whisk the
mayonnaise and barbecue sauce together in a large bowl.
Mix in sliced cabbage, carrot and celery seed. Season to taste with salt
and pepper. Refrigerate at least 4 hours, tossing occasionally.
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