Pappy’s Smokehouse Vinegar Slaw Recipe
Pappy’s Smokehouse’s Vinegar Slaw is a tangy and crunchy coleslaw made with shredded cabbage, carrots, and a vinegar-based dressing, providing a refreshing contrast to their smoky and savory barbecue dishes.
Make this Straight-From-the-Recipe Pappy’s Smokehouse Vinegar Slaw Recipe at home and your Vinegar Slaw will taste just like Pappy’s Smokehouse.
Photo by Thomas Hawk
Pappy’s Smokehouse Vinegar Slaw
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Straight-From-the-Restaurant
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Pappy’s Smokehouse Vinegar Slaw Recipe from 2015 is a Straight-From-the-Restaurant Recipe.
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Pappy’s Smokehouse
Pappy’s Smokehouse specializes in traditional American barbecue, and its menu showcases a symphony of flavors born from the artistry of slow-cooking meats over hickory and cherry wood. Brisket, pulled pork, ribs, and chicken are staples, each dish masterfully seasoned and smoked to perfection. The restaurant’s commitment to authenticity extends to its house-made sauces, ranging from tangy to sweet, providing the perfect complement to the smoky meats.
What sets Pappy’s apart is not just its delectable cuisine but also its rich history and the passion of its founders. The restaurant was born from the collaborative efforts of pitmaster Skip Steele, friend Mike Emerson, and barbecue enthusiast John Matthews. Their shared love for the craft resulted in a barbecue haven that quickly gained fame for its unwavering commitment to quality and flavor.
Pappy’s Smokehouse has earned widespread acclaim, making it a must-visit destination for barbecue aficionados. Its accolades include features on national television programs and recognition in various culinary publications. The restaurant’s fame is not solely attributed to its culinary prowess; it’s also deeply rooted in the warm and inviting atmosphere that greets patrons as they step through its doors.
The walls of Pappy’s are adorned with accolades, newspaper clippings, and the signatures of satisfied customers, creating a tapestry of the restaurant’s journey and the countless individuals who have savored its offerings. The communal atmosphere, coupled with the tantalizing aroma of smoked meats, makes every visit to Pappy’s an experience steeped in both flavor and nostalgia.
In essence, Pappy’s Smokehouse is more than a restaurant; it’s a cultural institution that celebrates the art of barbecue. Its dishes tell a story of tradition, craftsmanship, and a commitment to creating an unforgettable dining experience. Whether you’re a barbecue enthusiast or a first-time visitor, Pappy’s beckons with the promise of authentic flavors and a warm embrace that captures the essence of St. Louis’ culinary heritage.
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Vinegar Slaw
Southern vinegar slaw is a quintessential dish in Southern cuisine, known for its tangy flavor and crunchy texture. This classic coleslaw variation diverges from the creamy mayonnaise-based slaws commonly found in other regions, offering a refreshing and lighter alternative.
The key component of Southern vinegar slaw is its vinegar-based dressing, which typically consists of apple cider vinegar, sugar, salt, and a touch of oil. The vinegar provides a sharp acidity that cuts through the richness of barbecue or fried foods, making it an ideal accompaniment to hearty Southern dishes.
Shredded cabbage serves as the primary ingredient in Southern vinegar slaw, providing a crisp and sturdy base for the dish. Often, carrots and sometimes onions are added for additional color, flavor, and texture, enhancing the overall complexity of the slaw.
The dressing is gently tossed with the shredded vegetables, allowing the flavors to meld together while maintaining the slaw’s crispness. Unlike creamy coleslaws, which tend to mellow and soften over time, Southern vinegar slaw retains its crunchiness even after marinating, making it a popular choice for picnics, barbecues, and potluck gatherings.
Southern vinegar slaw is incredibly versatile and complements a wide range of Southern dishes. It pairs particularly well with barbecue ribs, pulled pork sandwiches, fried chicken, and other soulful Southern favorites. Its bright and tangy profile provides a refreshing contrast to the richness of smoked or fried meats, balancing out the meal and leaving the palate feeling cleansed and satisfied.
Whether served as a side dish, topping, or standalone salad, Southern vinegar slaw embodies the essence of Southern hospitality with its simple yet flavorful preparation, making it a beloved staple in Southern kitchens and dining tables alike.
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Pappy’s Smokehouse Vinegar Slaw Recipe
Ingredients
- 1 head Green Cabbage finely shredded
- 1 large White Onion finely sliced
Dressing
- 1 cup Sugar
- 1 cup White Vinegar
- 3/4 cup Vegetable Oil
- 2 teaspoons Salt
- 1 teaspoon Celery Seed
- 1 teaspoon dry Mustard
Instructions
- Place alternating layers of cabbage and onion in a nonreactive, heat-resistant bowl or pan, ending with top layer of cabbage. Set aside.
- Combine sugar, vinegar, vegetable oil, salt, celery seed and dry mustard in a medium saucepan. Stir to combine.
- Place saucepan over medium heat. Bring to a boil.
- Pour hot dressing over cabbage and onion mixture. Do not stir.
- Store, covered, in the refrigerator, overnight.
- Mix well before serving.
- Store leftovers, covered, in the refrigerator, for up to a week.
Pappy’s Smokehouse Vinegar Slaw
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Photo of “Pappy’s Smokehouse, St. Louis, Missouri” is by Thomas Hawk and is used by permission under the Attribution-NonCommercial 2.0 Generic (CC BY-NC 2.0) Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nc/2.0/legalcode. Thank you, Thomas Hawk. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe Courtesy of Skip Steele, Pappy’s Smokehouse, St. Louis, shared to the St. Louis Express News, May 20, 2015. Additional Information Courtesy of Wikipedia and is used by permission.
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