Linkdown: 12/28/16

– A pretty extensive rundown of the BBQ Year in Review, courtesy of Robert F. Moss

– Much like Cleveland before it, New Orleans is searching for a barbecue style of its own

“The history of barbecue in New Orleans sort of parallels the relationship between New Orleans and the South,” says author Lolis Eric Elie. “We are Southern, geographically, but in terms of culture, our Southernness is rightly questioned.” In 1994, when he and photographer Frank Stewart were conducting research for their book Smokestack Lightning: Adventures in the Heart of Barbecue Country, neither his hometown of New Orleans nor anywhere else in Louisiana was included.

– South Carolina pitmaster/engineer Howard Conyers is doing a South Carolina whole hog at an event near Shreveport, Louisiana on January 29

– TMBBQ ranks all of the Texas barbecue sides, and they like a vinegar cole slaw as much as folks in Western North Carolina do with our barbecue slaw

– Speaking of Texas sides

You lost me at: “Everyone knows that barbecue slaw should be vinegar based!”

Sorry, Anon. I guess that’s not really true. Slaw, as we all know, is cabbage based. You take chopped cabbage and mix it with a dip (or sauce) to turn it into slaw. Oftentimes, people use mayonnaise as the base for this sauce. In my opinion, these people should not be allowed near a kitchen, much less a barbecue pit. In fairness, this is generally referred to as coleslaw.

When I’m eating barbecue, what I want as a side is barbecue slaw. Barbecue slaw is cabbage mixed with vinegar and generally a few other ingredients that do not include mayonnaise. The best kind of barbecue slaw is Lexington red slaw. It consists of cabbage, cider vinegar, ketchup, salt, pepper, and red pepper flakes.

Slap some of that on a chopped pork sandwich, and you’re in hog heaven.