SC - don't cringe too bad....

[Bonne of Traquair]

> > My lord was born and raised in Memphis, TN, and he introduced me to this
> > method of eating BBQ. > > Coleslaw on _top_ of the meat? hmmm...that's 
>right up there
> > > w/unsweetened cornbread! <g>
> >  I go to Henry's Smokehouse (or other fine establishments of like type)
> > and I squirt on some sauce, slap on some coleslaw and take a bite.
>Funny, my lady wife acquired this habit growing up in the South Bronx.
>Then again, since many residents of the South Bronx are, were, know or
>are related to, displaced Southerners, I suppose this isn't so odd. It
>isn't bad at all. My own feeling is that it confuses the flavor of good
>barbecue, but can be quite tasty on some of the industrial-grade
>sandwich meats.


It the BBQ in question is chopped lexington style (roasted pork, chopped and 
topped with a sauce of vinegar and red peppers) then the cool and creamy 
coleslaw is a nice counterpoint to the hot and spicy meat.

FWIW, in the same area of NC, it used to be standard to put coleslaw on 
burgers, rather than lettuce and tomato, which were called California style. 
  And of course, hot dogs are topped with mustard, chili and slaw.

Bonne

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