We should look for someone to eat and drink with before looking for something to eat and drink… ~Epicurus
Whether you call it a cook-out, grill-out or barbeque, you may spell it BBQ, Bar-B-Que, or Barbecue; it still all means the same thing: Good times in the backyard. With warmer weather approaching hopefully you will be gathering with new friends for a back yard barbeque.
People have been cooking outdoors over fire since cavemen roamed the world. In the U.S., barbecue originated in the late 1800’s during Western cattle drives. The cowboys were fed the less than perfect cuts of meat, often brisket, a tough piece of meat that required five to seven hours of cooking at a low temperature to make it eatable. For those who distinguish between the terms, to barbecue means to slow-cook meat at a low temperature for a long time over wood or charcoal, grilling is almost always a fast process over high heat. But today that traditional meaning no longer holds true and we use the terms interchangeably. We grill everything, from burgers to fish to eggplant.
Barbeque get-togethers are usually a group effort. What is being put on the grill is only one part of the meal. Just as important are all of the side dishes that accompany what’s being prepared on the grill. The following is a family favorite we could always depend on Aunt Ruby to bring and she knows that copies of the recipe are also a must for the guests.
So when your new neighbors invite you over, here’s a great side dish to bring!
Combine and heat until well blended:
1 c olive oil
1 c sugar
½ c red wine vinegar
2 T soy sauce
2 seasoning packages from Ramen noodles
Pour into a container and let cool.
1 c slivered almonds
2 T sesame seeds
2 pkg Ramen noodles, broken
Set aside on paper towel to cool.
Mix together in a large bowl:
2 pkg coleslaw mix
8 green onions, sliced
Add browned mixture to top of cabbage mix.
When ready to serve add dressing. To insure crunchiness, do not add dressing ahead of time.