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The Break Room (Non-Technical Discussions)

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*Expert Elite*
Charles_Shade
Posts: 8,204
Registered: ‎04-10-2005
Message 1 of 18 (534 Views)

BBQ - To slaw or not to slaw?

534 Views, 17 Replies
03-08-2013 01:11 PM

I like mine with slaw and sauce.

 

What are the purists doing?

Regards, Charles Shade            Win8 FAQ
CSHADEDESIGN|AUTOCAD LT|LT-KB|DYNAMIC BLOCKS

 
Please mark Accept as Solution if your question is answered. Kudos gladly accepted.
Distinguished Mentor
sthompson1021
Posts: 512
Registered: ‎03-02-2010
Message 2 of 18 (530 Views)

Re: BBQ - To slaw or not to slaw?

03-08-2013 01:13 PM in reply to: Charles_Shade

Pulled Pork yes, Brisket no

*Expert Elite*
troma
Posts: 2,525
Registered: ‎05-21-2008
Message 3 of 18 (525 Views)

Re: BBQ - To slaw or not to slaw?

03-08-2013 01:18 PM in reply to: Charles_Shade

Can you provide a translation for the foreigners?


Credit where credit is due! Give kudos or accept as solution whenever you can.

*Expert Elite*
Charles_Shade
Posts: 8,204
Registered: ‎04-10-2005
Message 4 of 18 (516 Views)

Re: BBQ - To slaw or not to slaw?

03-08-2013 02:03 PM in reply to: troma

Bar-B-Que beef or pork or chicken or buffaloe or ostrich...

Can be dry: Just use a rub of spices for flavor

Or wet: A bar-b-que sauce that drips off your chin while you grin. You're not into it if there is not sauce ear to ear. (The long bones will do that to you. :smileyvery-happy:)

 

Slaw: Coleslaw that is. That wondrous side dish of cabbage and carrot and vinegar and mayo...

 

Train.jpg

 

 

Regards, Charles Shade            Win8 FAQ
CSHADEDESIGN|AUTOCAD LT|LT-KB|DYNAMIC BLOCKS

 
Please mark Accept as Solution if your question is answered. Kudos gladly accepted.
*Expert Elite*
pendean
Posts: 23,640
Registered: ‎11-06-2003
Message 5 of 18 (511 Views)

Re: BBQ - To slaw or not to slaw?

03-08-2013 02:07 PM in reply to: Charles_Shade

Pulled Pork - Slaw. No sauce.

Any other type of BBQ: no sauce, and no slaw. Straight Protein, fork optional.

 

Texas.png

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*Expert Elite*
Murph
Posts: 2,086
Registered: ‎11-13-2006
Message 6 of 18 (503 Views)

Re: BBQ - To slaw or not to slaw?

03-08-2013 03:15 PM in reply to: Charles_Shade

Charles_Shade wrote:
 

What are the purists doing?


Well I may not be a purist but  lots of sauce & the slaw on the side. the hotter the sauce the better. The real question is vinger or tomato base sauce.

Murph
Supportting the troops daily.
*Expert Elite*
pendean
Posts: 23,640
Registered: ‎11-06-2003
Message 7 of 18 (486 Views)

Re: BBQ - To slaw or not to slaw?

03-09-2013 05:23 PM in reply to: Charles_Shade

The 50/50--smoked brisket & pulled pork--topped with a blend of sharp, mild cheddar and muenster.

50-50.jpg

Dean Saadallah Blog | Facebook | Google+ | Twitter | PINS
*Expert Elite*
Charles_Shade
Posts: 8,204
Registered: ‎04-10-2005
Message 8 of 18 (470 Views)

Re: BBQ - To slaw or not to slaw?

03-10-2013 06:40 AM in reply to: pendean

Toasted bun?

That would be a coup de gras!

Regards, Charles Shade            Win8 FAQ
CSHADEDESIGN|AUTOCAD LT|LT-KB|DYNAMIC BLOCKS

 
Please mark Accept as Solution if your question is answered. Kudos gladly accepted.
Distinguished Contributor
GilesPhillips
Posts: 499
Registered: ‎12-03-2003
Message 9 of 18 (451 Views)

Re: BBQ - To slaw or not to slaw?

03-11-2013 01:45 AM in reply to: Charles_Shade

I'll pass on the uncooked cabbage (or cabbage in any form, actually).

 

Franks Red-Hot Sauce is the ingredient of choice at the moment - hot enough to awaken the taste buds but not too hot to burn them off. Have yet to apply it to a barbecue as it's still either raining or freezing out.

 

We're eating a lot of horse at the moment, you? :smileylol:

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*Expert Elite*
pendean
Posts: 23,640
Registered: ‎11-06-2003
Message 10 of 18 (440 Views)

Re: BBQ - To slaw or not to slaw?

03-11-2013 05:45 AM in reply to: Charles_Shade

Toasted buns always :smileyhappy:

Dean Saadallah Blog | Facebook | Google+ | Twitter | PINS
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