I'm going to be ill.

:D

Is a pulled pork sandwich really a pulled pork sandwich without the slaw? :D

Definitely not! That sandwich needs the slaw, even more than barbeque sauce.

Yes indeed. And the pulled pork "plate" needs it just as much. Dang, it's been far too long since I've had some good smoked pig's butt - w/slaw. :(

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IMHO the key of good coleslaw is to have the just right amount of mayo.... not too much else it becomes way toooo heavy. Good quality vinegar is also important.

Heaven forbid - no vinegar please.

Diced cabbage,carrot some double cream and good quality mayonnaise. Nothing more needed apart from some decent bread,thinly sliced beef. Oh and a nice glass of Malbec. ;)

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Forgive me... I thought the stuff required some vinegar in the mix...

Tons of people do in fact enjoy it with vinegar, it's a regional thing I suspect :)

Here in north Alabama, when you buy a BBQ pork sandwich or plate at a "real" BBQ place, the slaw that you typically get (in fact I have never seen the other served at these places) is a vinegar-based cole slaw. Now, if you go to other types of restaurants, then you'll usually get the mayo version but with BBQ, I've only ever seen the vinegar style, which I personally don't like a bit.

Oh, and to answer the OP's question, you should probably get between 4 and 8 ounces depending on the generosity of the food preparer.

Ask how large the side is and order accordingly. Maybe by the pint (I'm old), or cup. For a side--maybe 4-6 oz. I just picked some up at Fresh Market, and 14 oz. is supposed to be 3.5 servings. At a BBQ place, usually means 2 sides/person for takeout--the containers are tiny.

Just don't overwhelm the order-taker :D

http://www.flyertalk.com/forum/omni/...highlight=more

:D

If I had a nickel...and btw, that's a great thread!

In Western North Carolina - any maybe the rest of the state as well, I avoid BBQ anywhere east of Shelby - the slaw is red and referred to as BBQ Slaw. I'm not sure what's in it - I don't think the red comes from BBQ sauce since it isn't that tangy. Get a pulled pork sandwich with that slaw, some hush puppies and a big ole glass of "ice" tea (never iced, ICE) and you'll think you've died and gone to heaven. Maybe some 'nana puddin' for desert if you have room.

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I thought I was right.... :)

I like mayo, but not in my slaw. Tangier the better. As to the portion size, an icecream sized scoop.