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Lexington Barbecue Cole-Slaw

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100 pounds med. chopped cabbage; (1 lb.)
6 quarts ketchup; (4 tbs.)
10 pounds sugar; (3 tbs.)
1/2 gallon vinegar; (4%) (1 tbs.)
8 ounces salt; (1/2 tsp.)
8 ounces pepper; (1/2 tsp.)
1/4 teaspoon ground red pepper

Lexington Barbecue, I thought I'd share their recipe for coleslaw (you know, the kind you put in the sandwich with the Q). Pam and I were fortunate enough to visit Lexington Barbecue back in July. We really liked the slaw. It was a nice alternative to the mayo/half-n-half/cream based slaws typical of other areas. I wrote to Allen H., and he kindly shared their recipe. I reduced the quantities listed if you don't want to follow Allan's recipe (in parentheses). Mix all dry ingredients into the chopped cabbage, and let sit for 20 minutes. Then add the wet ingredients and mix well. Allow to refrigerate as long as possible before serving. We've made this twice since getting home. Used it on pork BBQ sandwiches and as a side with ribs. Mmmmm good. Posted to BBQ List by gbirkhim@access.k12.wv.us on Aug 10, 1997 - - - - - - - - - - - - - - - - - -

Yield: 100 servings

Preparation Time: 0:00


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