I thought that I would use the first Friday in Lent as an excuse to offer a non-meat recipe. Once again, this recipe is from Chris Lilly. Chris is one of the most famous and respected pitmasters and competitors in the nation and also serves as the corporate pitmaster for Kingsford.
We are presenting Mr. Lilly’s recipe in celebration of Kingsford’s new Competition Briquettes. Kingsford presents a variety of charcoal briquettes suited for different purposes. For those looking to emulate the success and conditions of competition BBQ, the new Competition Briquettes may be right up your alley.
We will be posting a side by side review of the new briquettes against a brand popular with competitors as soon as Mother Nature is a bit more agreeable when it comes to grilling and the weather.
In the meantime, click here for more information on the Competition Briquettes.
Crisp Spicy Southern Mustard Coleslaw
Makes: 8-10 servings
Prep time: 5 minutes
8 cups shredded green cabbage
1¾ cups shredded white onion
1 cup shredded green bell pepper
⅓ cup shredded carrot
¼ cup shredded celery
⅔ cup sugar
6 tablespoons apple cider vinegar
6 tablespoons yellow prepared mustard
¼ cup ketchup
¼ cup sour cream
2 tablespoons mayonnaise
½ tablespoon salt
¼ teaspoon cayenne pepper
Combine the cabbage, onion, bell pepper, carrot, celery, and sugar in a large bowl and mix well. In a separate bowl, combine the dressing ingredients and blend until smooth. Pour the dressing over cabbage mixture and stir together. Chill and serve.
Recipe created by champion pitmaster, Chris Lilly, on behalf of Kingsford® charcoal