Big Bob Gibson Mustard Slaw Recipes
BIG BOB GIBSONS MUSTARD SAUCE RECIPE
Provided by Beefman-2
Number Of Ingredients 7
Steps:
- MIX TOGETHER IN A SMALL BOWL 24 HOURS IN ADVANCE AND STORE IN FRIDGE OVER NIGHT. ENJOY
BIG BOB GIBSON'S WHITE SAUCE
Steps:
- Combine all ingredients in bowl and mix well.
CRISP SPICY SOUTHERN MUSTARD COLESLAW
When it comes to side dishes, Big Bob felt keeping it simple was the way to go. Consequently you won't find a long list of accompaniments to choose from on our menu, just potato salad, slaw, baked beans, and potato chips. His original vinegar-based coleslaw (see page 176), made from only four ingredients, was the only slaw that was ever used in the restaurant. In 2003, Martha Stewart wanted to feature some of our favorite Southern-style sides on her television show and requested both baked bean and slaw recipes. We happily sent her recipes for half the side dishes on our menu. The next day we learned the show preferred we give them a "customary" mustard-based slaw typical of the Memphis Barbecue Region. I'd never heard of such a slaw, but who can argue with Martha Stewart? Thus was Crisp Spicy Southern Mustard Coleslaw born. The recipe has since been served to raves at the James Beard Foundation in New York City and at the South Beach Wine and Food Festival.
Yield serves 8 to 10
Number Of Ingredients 13
Steps:
- Combine the cabbage, onion, bell pepper, carrot, celery, and sugar in a large bowl and mix well. In a separate bowl combine the dressing ingredients and blend until smooth. Pour the dressing over the cabbage mixture and stir together. Chill and serve.
VINEGAR COLESLAW
This is the same colelsaw served ON the pulled pork sandwiches here at the famous Big Bob Gibson's restaurant here in Decatur, AL! It's crips, delicious and will keep in the fridge easily for 3 weeks.
Provided by Debbie Russell @jessaminegirl
Categories Other Side Dishes
Number Of Ingredients 4
Steps:
- Shred cabbage finely in food processor.
- In large mixing bowl toss cabbage with salt and sugar. Add vinegar and toss again.
- Best if made 24 hours before serving and allowed to marinate.
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