This is another one that I originally did not intend to post because I did a similar thread just a few weeks ago. On one hand I felt that John (
SmokinVOLfan
) get his due credit for something he posted. Couple that with some "encouragement" I received yesterday in the chat room, I figured I'd get off my lazy, slow Texas a$$ and post it. This is another one also that was an evolution. John posted his smoked chicken salad and mentioned a Greek yogurt ranch dressing that he and his wife liked. I asked if he could post the recipe for that, which he generously did. As soon as I read the recipe I thought to myself that this would make a great dressing for Cole slaw. Sent John a PM asking his thoughts since I'd never tasted the dressing. He replied with a laugh and said that was exactly his thought when he tasted it for the first time. Tracy had asked for the Dino ribs and slaw last Saturday....and gee, it was tough knowing how much I just hate massive beef ribs 
I thought a nice dose of my spicy vinegar would add some tingle to the slaw so, I made an adjustment and went about putting together the dressing for the slaw. Backed off with the buttermilk and added about 1 T of vinegar knowing that the vinegar would thin down the dressing. Well here we go. I'll fill in the blanks later. Since I've already posted the Dino ribs, I won't go into all the specifics, just toss out a few progress pics.
Dressing for the slaw
Appetizer plate with homemade Cajun sausage, smoked xtra sharp cheddar, and club crackers
Susan's amazing Soppin' Beans
Need I say more?
Slaw all done
The spread. Simple but truly fantastic!!
Rib into perspective. All were over 1 pound in weight
My dinner...including some pickled onions
Junkyard dog gnawing on a bone :-)
Dessert. Molten fudge brownie a la mode
So...this was much more about the slaw than the ribs, although I still had to show them also. The slaw was THE BEST any of us have ever had. This round of ribs was far better than last time but the slaw stole the show. Every single person agreed with the sentiments about the slaw. Matter of fact, Rick (gnawing on the bone) asked if he could take the rest of it home since I would make more if I wanted it. Of course, he left with the remainder of the slaw. So here's the rundown on the dressing. I made a couple of adjustments to John's recipe. Backed off a bit on the buttermilk and added the vinegar. YIKES!! Between the vinegar and the lemon juice, the acidity level was off the charts....like grow fur on your teeth and peel dried paint off the driveway. I had no yogurt left as Tracy bought exactly what I needed for the base dressing but I needed to figure out a way to tone this down. Hmmm...lets put in a bit of mayonnaise and see what happens. The flavor combination was too good just to toss and start over so this seemed like a viable attempt. Put about 1/4 cup of mayo in and it went from YIKES to WOW immediately!! It toned things down, mellowed the acidity, and added a nice richness to the dressing that was just supreme.....literally out of this world. With the addition of the mayo I did up the salt and pepper, but black pepper here is a mandatory ingredient, in copious amounts, in pretty much everything. A couple years ago I put together a recipe for slaw dressing that we have really enjoyed. I was told in no uncertain terms to throw mine away, this is now our go-to forever slaw dressing. It was that good!! John's recipe is in this smoked chicken salad thread but here is the recipe exactly as I made it:
1 cup non fat plain Greek yogurt
1/4 cup buttermilk
1/4 cup mayonnaise
1 TBS dried chives
1 TBS diced green onion
1 TBS dried parsley
1 TSP Dijon mustard
1 TSP lemon juice
1 TSP garlic powder
1 1/2 TSP ground black pepper
1 TSP pink sea salt
1/4 TSP onion powder
Enjoy y'all!! John hit an out of the park, grand slam home run with this!!
Sharing more SMF experience,
Robert
SmokinVOLfan
) get his due credit for something he posted. Couple that with some "encouragement" I received yesterday in the chat room, I figured I'd get off my lazy, slow Texas a$$ and post it. This is another one also that was an evolution. John posted his smoked chicken salad and mentioned a Greek yogurt ranch dressing that he and his wife liked. I asked if he could post the recipe for that, which he generously did. As soon as I read the recipe I thought to myself that this would make a great dressing for Cole slaw. Sent John a PM asking his thoughts since I'd never tasted the dressing. He replied with a laugh and said that was exactly his thought when he tasted it for the first time. Tracy had asked for the Dino ribs and slaw last Saturday....and gee, it was tough knowing how much I just hate massive beef ribs I thought a nice dose of my spicy vinegar would add some tingle to the slaw so, I made an adjustment and went about putting together the dressing for the slaw. Backed off with the buttermilk and added about 1 T of vinegar knowing that the vinegar would thin down the dressing. Well here we go. I'll fill in the blanks later. Since I've already posted the Dino ribs, I won't go into all the specifics, just toss out a few progress pics.
Dressing for the slaw
Appetizer plate with homemade Cajun sausage, smoked xtra sharp cheddar, and club crackers
Susan's amazing Soppin' Beans
Need I say more?
Slaw all done
The spread. Simple but truly fantastic!!
Rib into perspective. All were over 1 pound in weight
My dinner...including some pickled onions
Junkyard dog gnawing on a bone :-)
Dessert. Molten fudge brownie a la mode
So...this was much more about the slaw than the ribs, although I still had to show them also. The slaw was THE BEST any of us have ever had. This round of ribs was far better than last time but the slaw stole the show. Every single person agreed with the sentiments about the slaw. Matter of fact, Rick (gnawing on the bone) asked if he could take the rest of it home since I would make more if I wanted it. Of course, he left with the remainder of the slaw. So here's the rundown on the dressing. I made a couple of adjustments to John's recipe. Backed off a bit on the buttermilk and added the vinegar. YIKES!! Between the vinegar and the lemon juice, the acidity level was off the charts....like grow fur on your teeth and peel dried paint off the driveway. I had no yogurt left as Tracy bought exactly what I needed for the base dressing but I needed to figure out a way to tone this down. Hmmm...lets put in a bit of mayonnaise and see what happens. The flavor combination was too good just to toss and start over so this seemed like a viable attempt. Put about 1/4 cup of mayo in and it went from YIKES to WOW immediately!! It toned things down, mellowed the acidity, and added a nice richness to the dressing that was just supreme.....literally out of this world. With the addition of the mayo I did up the salt and pepper, but black pepper here is a mandatory ingredient, in copious amounts, in pretty much everything. A couple years ago I put together a recipe for slaw dressing that we have really enjoyed. I was told in no uncertain terms to throw mine away, this is now our go-to forever slaw dressing. It was that good!! John's recipe is in this smoked chicken salad thread but here is the recipe exactly as I made it:
1 cup non fat plain Greek yogurt
1/4 cup buttermilk
1/4 cup mayonnaise
1 TBS dried chives
1 TBS diced green onion
1 TBS dried parsley
1 TSP Dijon mustard
1 TSP lemon juice
1 TSP garlic powder
1 1/2 TSP ground black pepper
1 TSP pink sea salt
1/4 TSP onion powder
Enjoy y'all!! John hit an out of the park, grand slam home run with this!!
Sharing more SMF experience,
Robert
Last edited:
