Principessa
Expert Member
In the Piedmont region they barbecue w/o sauce, just a dry rub. The restaurants put a tomato-based sauce on the table, but it's for "out of towners". :smile: I used to sprinkle tabasco sauce on mine but as I've gotten older I've had to cut back to just a few drops or omit it.I guess you're refering to the slaw? :biggrin1: Seriously, I like vinegar-based slaw, sometimes called "chow-chow". The mayonnaise-based stuff is pathetic in comparison.
Sorry but chow-chow and coleslaw are two different animals.