Papajoes Coleslaw For Bbq Samiches Sandwiches For Normal Folk Recipes

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PAPAJOE'S COLESLAW FOR BBQ SAMICHES (SANDWICHES FOR NORMAL FOLK)



Papajoe's Coleslaw for BBQ Samiches (Sandwiches for Normal Folk) image

Unique, sweet, creamy, and tangy coleslaw that compliments any BBQ. Serve smack dab on top of your favorite BBQ samiche or on the side.

Provided by joeygrissom

Categories     Salad     Coleslaw Recipes     With Mayo

Time 3h20m

Yield 20

Number Of Ingredients 17

½ large head cabbage, thinly sliced
½ cup finely shredded carrots
½ cup creamy salad dressing (such as Miracle Whip®)
½ cup mayonnaise (such as Duke's®)
¼ cup buttermilk
¼ cup sour cream
2 tablespoons honey
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
1 ½ teaspoons salt, or more to taste
1 teaspoon basil pesto
1 teaspoon Dijon mustard
1 teaspoon ground cayenne pepper
1 teaspoon celery seed
1 teaspoon onion powder
1 teaspoon ground black pepper
½ teaspoon garlic powder

Steps:

  • Stir cabbage and carrots together in a large bowl.
  • Whisk creamy salad dressing, mayonnaise, buttermilk, sour cream, honey, apple cider vinegar, lemon juice, salt, basil pesto, mustard, cayenne pepper, celery seed, onion powder, ground black pepper, and garlic powder together in a bowl until smooth and creamy.
  • Pour half the dressing over the cabbage mixture and toss to coat. Gradually add remainder of dressing until coleslaw is your desired consistency. Cover bowl with plastic wrap and refrigerate until flavors combine, at least 3 hours.

Nutrition Facts : Calories 83.9 calories, Carbohydrate 5.5 g, Cholesterol 5.6 mg, Fat 6.8 g, Fiber 1 g, Protein 0.8 g, SaturatedFat 1.3 g, Sodium 277 mg, Sugar 4 g

PULLED PORK SANDWICH WITH BBQ SAUCE AND COLESLAW



Pulled Pork Sandwich with BBQ Sauce and Coleslaw image

Provided by Amanda Freitag

Categories     main-dish

Time 9h45m

Yield 15 sandwiches

Number Of Ingredients 23

1 1/2 cups ketchup
1/2 cup yellow mustard
1/2 cup packed dark brown sugar
3 medium garlic cloves, finely chopped
3 tablespoons cider vinegar
3 tablespoons Worcestershire sauce
2 tablespoons Cajun seasoning
1 yellow onion, thinly sliced
4 medium cloves garlic, crushed
2 cup chicken stock or low-sodium chicken broth
3 tablespoons Cajun seasoning
1 tablespoon packed dark brown sugar
One 4 1/2- to 5-pound boneless or bone-in pork shoulder (also known as pork
butt), twine or netting removed
1/2 head green cabbage, finely shredded
1/2 head red cabbage, finely shredded
2 large carrots, finely shredded
1/2 red onion, finely sliced
3/4 cup mayonnaise
3 tablespoons cider vinegar
2 tablespoons sugar
Salt and freshly ground black pepper
15 soft hamburger buns

Steps:

  • For the BBQ sauce: Combine the ketchup, mustard, brown sugar, garlic, cider vinegar, Worcestershire, Cajun seasoning and 1/2 cup water in a small saucepan over medium heat. Bring to a boil, stirring until ingredients are completely incorporated. Reduce the heat to low and simmer gently until the flavors have melded and sauce has thickened enough to coat the back of a spoon, 30 to 40 minutes.
  • Remove from the heat and let cool to room temperature. If not using right away, cover and refrigerate for up to 2 weeks.
  • For the pulled pork: Preheat the oven to 275 degrees F.
  • Spread out the onions and garlic in an even layer in a roasting pan and pour in the chicken stock. Combine the Cajun seasoning and brown sugar in a small bowl. Pat the pork shoulder dry with paper towels and then rub all over with the spice mixture. Set the pork on top of the onions and garlic and cover the roasting pan with foil. Transfer to the oven and cook until the pork is fork tender, 6 to 8 hours.
  • Remove the pork to a cutting board to cool. Strain the cooking liquid through a fine-mesh sieve and reserve.
  • If the pork has a bone, remove and discard it. With two forks, shred the meat into bite-size pieces, discarding any large pieces of fat. Return the shredded meat to the roasting pan. Add 2 cups of the BBQ sauce and a bit of the reserved cooking liquid if too dry.
  • For the coleslaw: Combine the red and green cabbage, carrots and red onions in a large bowl. Whisk together the mayonnaise, cider vinegar, sugar, and some salt and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine. Taste for seasoning; adjust with more salt, pepper or sugar as needed.
  • Serve the pulled pork on buns topped with coleslaw.

BBQ BRISKET SANDWICH WITH CARAWAY COLESLAW



BBQ Brisket Sandwich with Caraway Coleslaw image

This barbecue brisket is inspired by my mom's brisket, which is a classic Jewish-style red-wine-braised situation. The sauce combines flavors from my favorite barbecue sauce (heavy on the sweetness!) and my mom's braise, whose acidity balances the sweetness for a next-level sandwich. The caraway in the coleslaw is a nod to the caraway-flecked rye bread that's a staple at Jewish delis and I just love the woodsy depth that it lends.

Provided by Molly Yeh

Categories     main-dish

Time 5h45m

Yield 8 servings

Number Of Ingredients 33

1 cup ketchup
1 cup red wine
1/2 cup tomato paste
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
2 teaspoons dry mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne
4 pounds brisket
1 teaspoon kosher salt
Freshly ground black pepper
Pretzel Challah Buns, homemade or store-bought, recipe follows
1/2 green cabbage, thinly sliced (about 4 cups)
1/4 red cabbage, thinly sliced (about 2 cups)
Kosher salt
1/4 cup mayonnaise
1 tablespoon sugar
1 1/2 teaspoons apple cider vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon caraway seeds
Freshly ground black pepper
4 carrots, cut into matchsticks (about 1 1/2 cups)
1/2 sweet onion, thinly sliced (about 1 cup)
3 1/2 cups (448 grams) all-purpose flour, plus more for dusting
1/4 cup (50 grams) sugar
2 1/4 teaspoons (1 envelope) instant yeast
1 teaspoon kosher salt
3/4 cup (178 grams) warm water, 105 to 110 degrees F
1/3 cup (66 grams) flavorless oil, plus more for the bowl
3 large eggs
1 cup (230 grams) baking soda
Coarse pretzel salt, for sprinkling

Steps:

  • For the BBQ sauce: Add the ketchup, wine, tomato paste, brown sugar, Worcestershire, mustard, garlic powder, onion powder and cayenne to the pot of a multi-cooker or slow cooker.
  • For the brisket: Season the brisket with the salt and some pepper and add to the pot with the BBQ sauce, coating the brisket in the sauce. Cook until tender, on high for 4 to 5 hours or on slow cook for 8 to 10 hours.
  • While the brisket is cooking, prepare the coleslaw.
  • For the caraway coleslaw: Toss together the green and red cabbage with 1 teaspoon salt in a large bowl and massage to soften; set aside.
  • In a medium bowl, whisk together the mayonnaise, sugar, vinegar, mustard, caraway, 1/4 teaspoon salt and some pepper. Pour over the cabbage mixture, add the carrots and onions and toss to combine. Keep in the fridge until ready to serve.
  • When the brisket is tender, remove it from the pot and rest the meat for 10 minutes. Cut slices against the grain.
  • While the meat is resting, reduce the sauce. If you are using a multi-cooker, set to simmer for about 10 minutes to thicken. If you are using a slow cooker, remove the sauce to a small saucepot and reduce until thickened, about 10 minutes.
  • Slice the buns, toast them and spread some of the BBQ sauce on each slice. Top with the sliced brisket and coleslaw.
  • In a medium bowl, combine the flour, sugar, yeast and kosher salt. Whisk to combine. In a liquid measuring cup, combine the warm water, oil and 2 of the eggs. Beat to mix and pour into the dry ingredients. Stir to form a dough. Knead either in the stand mixer or by hand on a floured surface, adding flour as needed to prevent sticking, until smooth and just slightly sticky, 7 to 10 minutes. Grease the inside of a large clean bowl and transfer the dough to the bowl. Cover with a towel and let the dough rise until doubled in size, 2 to 3 hours.
  • While the dough is rising, bake the baking soda. Preheat the oven to 250 degrees F.
  • Spread the baking soda out on a rimmed baking sheet and bake for 1 hour. Let it cool and set it aside (even though the baked baking soda isn't as strong as lye, it could potentially irritate your skin, so avoid touching it once it's out of the oven).
  • Line a baking sheet with parchment paper.
  • Split the dough into 8 equal portions and keep it covered when you're not working with it. Working with one piece of dough at a time, stretch it into a ball by tucking the top surface under and pinching to seal, then place it on a baking sheet. Continue with the remaining dough pieces, placing them 1 1/2 inches apart on the baking sheet. Cover and let rise for 20 more minutes.
  • Increase the oven temperature to 375 degrees F.
  • Place the baked baking soda in a large bowl or casserole dish and add 2 cups (472 grams) of water. Stir it to dissolve the baking soda. (I've never been able to get all of it to dissolve, so a few baking soda chunks are totally ok as long as they don't stick to the dough.)
  • Whisk together the remaining egg with a splash of water for the egg wash; set aside. Using gloved hands or tongs and working in batches, immerse the rolls in the baking soda bath for about 2 minutes on both sides. Pat them dry with a paper towel and place them back on the baking sheet. Brush with the egg wash and sprinkle with coarse pretzel salt. Cut 2 shallow slits in an X shape on top and bake until golden brown; begin checking for doneness at 16 minutes.

PAPAJOE'S COLESLAW FOR BBQ SAMICHES (SANDWICHES FOR NORMAL FOLK)



Papajoe's Coleslaw for BBQ Samiches (Sandwiches for Normal Folk) image

Unique, sweet, creamy, and tangy coleslaw that compliments any BBQ. Serve smack dab on top of your favorite BBQ samiche or on the side.

Provided by joeygrissom

Categories     Coleslaw With Mayo

Time 3h20m

Yield 20

Number Of Ingredients 17

½ large head cabbage, thinly sliced
½ cup finely shredded carrots
½ cup creamy salad dressing (such as Miracle Whip®)
½ cup mayonnaise (such as Duke's®)
¼ cup buttermilk
¼ cup sour cream
2 tablespoons honey
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
1 ½ teaspoons salt, or more to taste
1 teaspoon basil pesto
1 teaspoon Dijon mustard
1 teaspoon ground cayenne pepper
1 teaspoon celery seed
1 teaspoon onion powder
1 teaspoon ground black pepper
½ teaspoon garlic powder

Steps:

  • Stir cabbage and carrots together in a large bowl.
  • Whisk creamy salad dressing, mayonnaise, buttermilk, sour cream, honey, apple cider vinegar, lemon juice, salt, basil pesto, mustard, cayenne pepper, celery seed, onion powder, ground black pepper, and garlic powder together in a bowl until smooth and creamy.
  • Pour half the dressing over the cabbage mixture and toss to coat. Gradually add remainder of dressing until coleslaw is your desired consistency. Cover bowl with plastic wrap and refrigerate until flavors combine, at least 3 hours.

Nutrition Facts : Calories 83.9 calories, Carbohydrate 5.5 g, Cholesterol 5.6 mg, Fat 6.8 g, Fiber 1 g, Protein 0.8 g, SaturatedFat 1.3 g, Sodium 277 mg, Sugar 4 g

PAPAJOE'S COLESLAW FOR BBQ SAMICHES (SANDWICHES FOR NORMAL FOLK)



Papajoe's Coleslaw for BBQ Samiches (Sandwiches for Normal Folk) image

Unique, sweet, creamy, and tangy coleslaw that compliments any BBQ. Serve smack dab on top of your favorite BBQ samiche or on the side.

Provided by joeygrissom

Categories     Coleslaw With Mayo

Time 3h20m

Yield 20

Number Of Ingredients 17

½ large head cabbage, thinly sliced
½ cup finely shredded carrots
½ cup creamy salad dressing (such as Miracle Whip®)
½ cup mayonnaise (such as Duke's®)
¼ cup buttermilk
¼ cup sour cream
2 tablespoons honey
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
1 ½ teaspoons salt, or more to taste
1 teaspoon basil pesto
1 teaspoon Dijon mustard
1 teaspoon ground cayenne pepper
1 teaspoon celery seed
1 teaspoon onion powder
1 teaspoon ground black pepper
½ teaspoon garlic powder

Steps:

  • Stir cabbage and carrots together in a large bowl.
  • Whisk creamy salad dressing, mayonnaise, buttermilk, sour cream, honey, apple cider vinegar, lemon juice, salt, basil pesto, mustard, cayenne pepper, celery seed, onion powder, ground black pepper, and garlic powder together in a bowl until smooth and creamy.
  • Pour half the dressing over the cabbage mixture and toss to coat. Gradually add remainder of dressing until coleslaw is your desired consistency. Cover bowl with plastic wrap and refrigerate until flavors combine, at least 3 hours.

Nutrition Facts : Calories 83.9 calories, Carbohydrate 5.5 g, Cholesterol 5.6 mg, Fat 6.8 g, Fiber 1 g, Protein 0.8 g, SaturatedFat 1.3 g, Sodium 277 mg, Sugar 4 g

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