Despite the weekend’s cool and slightly rainy weather, we had a great time at this year’s YWCA Guys Who Grill Event. As a multi year participant of their Men Who Cook benefit, I was familiar with the format. But I didn’t realize how fun and laid back Guys Who Grill is. The event consisted of 18 amateur and professional chefs that set up their grills and provided a smorgasbord of delicious bites for the crowd to nibble on. If you could grill it, you could find it at Guys Who Grill. My son Carl even got into the act, running the grill for our pork riblets.
The all out favorite at our booth with the creamy cole slaw that topped the pulled pork crostini I served. Cole slaw on BBQ is a great combination as it mellows out the spicy rub and sauce that makes pork BBQ so delicious. By popular demand, here’s my cole slaw recipe that I used for the event.
Creamy Cole Slaw
- 1 Cup Mayonnaise
- 1/2 Cup Sour Cream
- 1/4 Cup Cider Vinegar
- 1 Tbsp Sugar
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 Tbsp Celery Seed
- 1 Large head of Cabbage (about 3 1/2 lb) cored, quartered and thinly sliced
- 4 Medium carrots, grated
- Shred the cabbage using a Mandolin or fine slicing disk on a food processor. Grate carrots with box grater and in a large bowl combine with cabbage.
- Whisk together other all other ingredients in a small bowl and toss with the cabbage and carrot mixture. Refrigerate about an hour until cabbage is wilted and flavors meld.
Can be made a day in advance and chilled.