The day I first experienced the St.
Florean Memorial Day Barbeque in Florence, Alabama, was the day I discovered
Alabama Hot Slaw. It was heaped upon a worthy sandwich of pulled pork, and was
just hot enough to get away with the name - though not by much. But it was
delicious - and really brought an already terrific sandwich up a couple of
notches. Like a perfectly matched wine can take an already perfect dish to a
new height.
Slaw is great on a BBQ sandwich. That
is established. It’s been going on in the piedmont of North Carolina for a long
time - the red slaw on the coarse-chopped shoulder, and a sandwich that will
steal your heart. But as wonderful as that is, this can be even better -
because this slaw is better.
1/2 head cabbage, shredded (or a 1 lb
bag from your grocer)
2 stalks celery, finely chopped
1 bell pepper, finely chopped
1 onion, finely chopped
1/2 C white vinegar
1/2 C sugar
10 oz. catsup - 10 oz wt is about 1 C
1/2 T tabasco
1/2 t cayenne
1/2 t black pepper
1/2 t salt
1/4 C finely chopped sweet pickle
(Ok, when I have them, I use candied
jalapenos instead)
Chill.
Then Chill.
