Slaw on a BBQ sandwich and an idea

Must be a regional thing.....

I bought some Chopped Beef BBQ from Restaraunt Depot to eat it myself this weekend to see if it's any good. Talked to some buddy's around the country and the east coasters/ South were telling me to throw some coleslaw on it. Talking to my Texas buds, nobody has really seen that done down here.

Around here, people sell brisket(chopped) sandwiches. Nobody throws slaw on them. I'm tossing around the idea of using chopped BBQ in the pot that would normally be filled with sauerkraut thinking that more people would like a "brisket sandwich" instead of a kraut dog. The kicker is, I wouldn't use hamburger buns like everyone uses. I would use my steamed Vienna Poppy Seed buns which are soooooooo good. I can load them with whatever CHICAGO ingredients the customer wants. Onions, sport peppers, relish, tomato wedges, dill pickle spear..or slaw, etc....

There are a couple of places that serve brisket sandwiches (BBQ sandwiches) around here and I'm thinking I could seperate myself from them with a different look and product. The competition only offers sliced pickle, jalepeno and onion. I'd appreciate everyones opinion. If it sucks when I try it this weekend , I won't sell it. If it's good I think I might add it.

What do you guys think?

Thanks

Arnie

Slaw on BBQ is like slaw on chili dog, sounds wrong-tastes great with the right slaw.

Also try putting the beef on a good beef dog or chili dog - its a whole 'nother taste

experiment with it a little Arnie.

quote:

Originally posted by ArnieTX

Must be a regional thing.....

I bought some Chopped Beef BBQ from Restaraunt Depot to eat it myself this weekend to see if it's any good. Talked to some buddy's around the country and the east coasters/ South were telling me to throw some coleslaw on it. Talking to my Texas buds, nobody has really seen that done down here.


Arnie

I had it recently in Texas, it was called Arkansas style on the menu.

quote:

Originally posted by ArnieTX

Must be a regional thing.....

I bought some Chopped Beef BBQ from Restaraunt Depot to eat it myself this weekend to see if it's any good. Talked to some buddy's around the country and the east coasters/ South were telling me to throw some coleslaw on it. Talking to my Texas buds, nobody has really seen that done down here.

Coleslaw on bbq originated in the southeast where pork is what bbq is all about. Putting it on beef bbq is a newer variation and I haven't seen it offered in any of the Texas bbq joints I've visited.

I highly suggest trying another variation of the southeast, this time with regard to hotdogs: the slaw dog. That's good eating.

OK- I had about 16 adults and 20+ rug-rats hanging around this weekend so I tried out the BBQ on them.

They preferred it in a steamed poppy seed HOTDOG bun rather than on a hamburger bun, which is good because I didn't want to have to manage two styles of buns. Most folks went with a single pickle spear on top, but a few added onions or sport peppers. Overall, everyone said it was really good and they would buy it off my cart if it was available. The steamed poppy seed buns are perfect. I open them and stuffed it full of barbecue. I think I can sell about 40 sandwiches off a $10 bucket of BBQ so my cost should be around .60 cents per unit. Thinking of selling them for 2.50 to 3 bucks. Maybe call it the "brisket dog" just to keep it "dog" themed.

Arnie

How about a medium hot slaw, prepackaged slaw mix(for color) with can rotel, traveling thru my home state always loved the colors and flavors of TX. Good mix of flavors there since regular slaw would be covered up with the bbq sauce there. Where i'm at we use a hot mustard slaw,regional, the only coleslaw is box restaurants. Coleslaw is hard to find here. Believe or not we have white BBQ sauce here.

quote:

Believe or not we have white BBQ sauce here.

Ah, an Alabama boy.

We put rotel in just about everything in Texas. Great stuff. I'll try a batch of that slaw/rotel combo. Great suggestion- Thanks

No not from AL born in TX and been all over the world. Now live in southern TN. Amish country here. Wife from Pa dutch country had to move here, says it makes her feel at home. Just a couple of counties west what they call scrapple up north, they have liver mush(more liver in the recipe) sandwiches. Big time lunch item there.