I’m about to drop some flavor knowledge…seriously, pens and pencils ready, at attention, on alert, whatever. Here it is….

Barbeque and cole slaw together are delicious. 

Okay, jokes aside, this combo is obviously a traditional pair since it’s so dayyyum delicious (sorry, Mom).  Ever since the old Tsunami Sushi in the Gold Coast upgraded itself to the amazing and adorable Q (barbeque joint…get it?  Q?  Okay, you’re not stupid…obviously you get it) my neighborhood always, always smells like an amazing summer smokehouse grill-fest.  With the warm winds blowing through the city this week, I couldn’t resist cracking my window open to let in the breeze and subsequently the amazing smell of barbeque.  In an amateur and almost-but-unintentionally insulting homage to the real deal, I opted for the slow-cooker variety for dinner and leftovers. 


Using the Neely’s Food Network BBQ Sauce recipe – because who doesn’t love the Neely’s? – I simmered 4 boneless/skinless chicken breasts in delicious sauce until they were fall-apart tender.  For a lighter and fresher cole slaw, I tossed shredded cabbage in a fat-free Vidalia Onion salad dressing and added a scant teaspoon of mayo for the creaminess that we all know cole slaw rightfully deserves. It’s earned it.  I tucked the combo into a soft and sturdy whole what wrap and enjoyed with a fresh spinach salad.  Amazing. 

Note:  this sauce will NOT steer you wrong, but I did substitute honey for the sugar (substituted for white not brown – brown adds flavor, duh) and added a half tablespoon of finely ground coffee and a pinch of allspice.  Just sayin’….


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