On Memorial Day, Hubbie and I smoked some ribs and served baked beans and cole slaw along side them. Not having a smoker anymore, we gave it a good college try and make-shifted a community charcoal grill into a smoker. On second thought, probably not the best idea to smoke any meats for a long period of time in an apartment complex. I am sure folks were looking at us like THOSE neighbors, you know the ones that would put their cars on blocks or don’t cut their grass for a month and walk around completely oblivious. Heathens, I tell ya!
I can’t help it, smoked meats are one of my downfalls. Anyway, the ribs were good, considering the limitations, but probably won’t do it again until we aren’t renting anymore. Oh well, more reason to get out there and hit up some BBQ joints in the area. This is my favorite cole slaw recipe. It’s creamy and sweet and tart, with just enough crunch from the slaw to give it a nice bite. Enjoy!
Creamy Cole Slaw
8 cups very finely chopped cabbage (1 head)
¼ cup shredded carrot (1 medium carrot)
1/3 cup granulated sugar
½ tsp salt
1/8 tsp pepper
1/2 cup buttermilk
1/2 cup mayonnaise
1 ½ tbsp white vinegar
2 ½ tbsp lemon juice
Combine sugar, salt, pepper, mayo, buttermilk, vinegar, and lemon juice, and beat until smooth. Add cabbage and carrots. Mix Well. Cover and refrigerate for at least two hours before serving.