Here is dinner number two. The South is all about BBQ. I usually get pork BBQ, but because I had ham the night before and for breakfast, I went for the chicken. What makes Alabama BBQ unique is the hot slaw. It is a hot vinegar cabbage slaw which is eaten with the BBQ. The BBQ sauce is also more of the thin vinegar based variety than the thick tomato sauce type found in the grocery store.
Another stand out is Hot Vinegar. Hot Vinegar is basically hot chili peppers infused in vinegar. It is on every table in every restaurant in the south.
Alabama Hot Slaw: Serves 6-8
2-3 LBS of purple, or green cabbage or a mix
1 carrot grated (optional)
3-4 pieces of bacon small diced
1/3-1/2 cup of white white, apple cider or rice wine vinegar
pinch of celery seed
pinch of red pepper flake (or more)
salt and pepper to taste
Splash of Hot Vinegar
1/2 cup vinegar
1 thai chili pepper (fresh or dry)
Add to a jar, and refrigerate over night. It will be ready to use in 24 hours, and keeps for months in the refrigerator.
Boil a 1-2 quarts of water. Blanch the cabbage and carrot for five minutes then drain in a colander. In a large saute pan, saute the bacon until crisp. Reserve the bacon and set aside. Add the vinegar to the pan and scrap the bottom of the pan to release the brown bits on the bottom. Add the cabbage, carrot, red pepper flake, salt, pepper, and celery seed to the pan to combine. Cook for a few minutes.
Add some Hot Vinegar to taste. Put the vinegar out on the table to let others add more hot vinegar to taste.
Serve with BBQ or as a side dish