Smoked Chili Coleslaw Food

SMOKED PAPRIKA DRY-RUBBED PULLED PORK SANDWICHES

Steps:

• For the pulled pork: Mix the paprika, pepper, salt, chili powder, garlic powder and brown sugar in a bowl. Rub all over the pork. Cover and refrigerate for 1 hour or up to overnight.
• Preheat the oven to 300 degrees F. Pour the beer into a roasting pan. Place the pork in the pan, cover with foil and bake until an instant-read thermometer inserted into the thickest part registers 170 degrees F, about 6 hours. Remove the pork from the oven and let the meat rest for at least 20 minutes.
• Heat the barbeque sauce in a saucepan over low heat. Keep warm. Shred the pork using two forks. In a large bowl, toss the pork with the warm barbeque sauce until well coated.
• For the coleslaw: Whisk together the mayonnaise, vinegar and granulated sugar in a large bowl. Add the cabbage and carrots and toss to coat. Season with salt and pepper, cover and refrigerate for at least 1 hour. The coleslaw can be made up to 2 hours in advance.
• To serve, spoon the pulled pork mixture onto the bottom half of a brioche bun, and top with some coleslaw and the other bun half.

MEXICAN STREET CORN SLAW

Steps:

• Prep the corn and dressing: Heat the olive oil in a skillet over medium-high heat. Add the corn and jalapeños and cook until they begin to char, 5-7 minutes. Mix the dressing ingredients together in a small bowl.
• Finish the slaw: Add all the slaw ingredients to a large bowl with the corn mixture, and dressing. Toss well and serve.

CILANTRO-LIME COLESLAW

Steps:

• Whisk mayonnaise, lime zest, lime juice, rice vinegar, garlic, sweet chili sauce, and sugar in a large bowl, stirring to dissolve sugar. Mix cilantro and red onion into dressing. Stir cabbage into dressing mixture, about 1 cup at a time, until all cabbage is coated.

SMOKED CORNED BEEF SANDWICHES WITH COLESLAW

Steps:

• Soak wood chips in water for at least 1 hour.
• Preheat a smoker to 225 degrees F (107 degrees C) according to manufacturer's instructions. Maintain temperature for 15 to 20 minutes.
• Combine pepper, paprika, and garlic powder in a bowl; add the spice packet from the brisket and mix well. Generously sprinkle the spice mixture over both sides of the brisket.
• Drain wood chips and place on coals. Place a water pan on the smoker and add water to the depth of the fill line. Place brisket on the lower cooking grate and cover with the smoker lid.
• Smoke brisket, maintaining the smoker's internal temperature at 225 degrees F (107 degrees C) until an instant-read thermometer inserted into the thickest part registers at least 190 to 200 degrees F (88 to 93 degrees C), 4 to 6 hours.
• While the brisket is cooking, prepare coleslaw. Combine mayonnaise, sugar, lemon juice, vinegar, pepper, and salt in a medium bowl; whisk until smooth.
• Cut each cabbage into quarters and remove the core. Thinly slice cabbage quarters and transfer to a large bowl. Pour mayonnaise dressing over top and mix well with your hands. Cover with plastic wrap and refrigerate until ready to serve.
• Remove brisket from the smoker and let rest for 40 minutes. Slice corned beef against the grain.
• Pile beef and coleslaw atop the hamburger buns.

SMOKED TOMATO CHILI

Steps:

• Brown beef, onion, green pepper, and garlic in dutch oven, or other large pan, over medium-high heat until meat is cooked through. Drain.
• Add the broth, beans, tomatoes, wine, Worcestershire, brown sugar, sea salt, cumin, and chili powder. Stir well.
• Cover and reduce heat to low. Simmer for 30-45 minutes, stirring occasionally.
• If it's too thick, add more broth; if it's too thin, remove lid and simmer uncovered until your desired consistency is reached.

SMOKED CHILI COLESLAW

Steps:

• Combine mayonnaise with next 5 ingredients to blend. Stir in remaining ingredients. Cover and refrigerate at least 20 minutes before serving. Cooking time is resting time.

BBQ COLESLAW

Steps:

• Whisk the yellow mustard, apple cider vinegar, vegetable oil, ketchup, brown sugar, salt, pepper, garlic, onion, Worcestershire sauce, smoked paprika, chili powder, and red pepper flakes in a saucepot.
• Cook the bbq coleslaw dressing over medium-high heat until the brown sugar crystals melt.
• Remove the bbq coleslaw dressing from the stove and allow it to cool completely.
• Add the shredded coleslaw mix into a large bowl and pour the bbq coleslaw dressing over it.
• Toss the bbq coleslaw, cover it with plastic wrap and refrigerate for 4-6 hours before serving.
• Serve and enjoy!

SMOKED CHILE COLE SLAW

Steps:

• Combine Hellmann's® or Best Foods® Real Mayonnaise, chipotle peppers in adobo sauce, lime juice, honey and cumin in large bowl. Season, if desired, with salt and black pepper. Stir in remaining ingredients. Cover and refrigerate at least 20 minutes before serving.
• Also terrific with Hellmann's or Best Foods Light Mayonnaise.