BBQ Shack Slaw

This BBQ Shack slaw reminds of me just that: the kind of great slaw you can get at just about any respectable BBQ joint across this country. Nothing fancy, but cool and fresh, the perfect side dish for a big ole pulled pork sandwich. Or, the perfect topping for any BBQ sandwich or grilled hot dog.
BBQ Shack SlawI chopped the slaw ingredients in my food processor, which can be a dangerous thing. I swear it has a big block V8 engine in it. In no time it’ll take a chunk of cabbage and turn it into sawdust. I have to be careful. I had actually intended for this BBQ shack slaw to be a lot more chunky than it came out, but it was still delicious.

Next time I’ll either chop the ingredients by hand or just buy a bag of pre-chopped slaw mix so I don’t have to be so careful with my food processor.

Also try my Delta slaw.

BBQ Shack Slaw

Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Servings: 8 -12 servings
Author: Mike


  • 1 small head green cabbage cored, coarsely chopped
  • 4 medium carrots coarsely chopped
  • 1 small sweet onion coarsely chopped
  • 1/4 cup apple cider vinegar
  • 3 tablespoons ketchup
  • 2 tablespoon sugar
  • 1 teaspoon or more hot sauce
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 cup vegetable oil
  • 2 teaspoons poppy seeds


  • Working in batches, process the cabbage, carrots and onion in a food processor until the desired chop is achieved. Transfer to a large bowl.
  • In another bowl whisk together the vinegar, ketchup, sugar, hot sauce, salt and pepper until the sugar dissolves. Whisk in the oil and poppy seeds.
  • Pour dressing over the cabbage mix and toss to coat.
  • Cover and refrigerate for 2 hours.
  • Stir and season with salt and pepper before serving.

SpaghettiOs Deviled Eggs

Oh I know. You don’t even have to tell me. You’re thinking “What in the world are these? SpaghettiOs deviled eggs? Why!?!” Well, I don’t know why. No, they’re not really deviled eggs. But in their own way, they’re kind of cool. Hey, what kid wants to eat grandma’s boring deviled eggs? On the flip side, what kid wouldn’t want to eat eggs stuffed with SpaghettiOs?
SpaghettiOs Deviled Eggs

Once you warm to the idea of SpaghettiOs deviled eggs (and you will), you can mix up the stuffing. Try RavioliOs. Or SpaghettisOs with meatballs! And there are many themed cans you can try.

I use a little egg cooker when making boiled eggs. It cooks them perfectly every single time!

Also try my homemade SpaghettiOs.

SpaghettiOs Deviled Eggs

Prep Time15 mins
Course: Appetizer
Cuisine: American


  • Boiled eggs
  • SpaghettiOs
  • Freshly ground black pepper


  • Remove the shells from the eggs. Cut in half and remove the yokes. Reserve for another use, such as a real deviled egg!
  • Spoon in the SpaghettiOs. You can warm them first if you wish.
  • Sprinkle with pepper (or your favorite seasoning or garnish) and serve.

Review: David Lebovitz’s The Perfect Scoop

This is not the first book on making ice cream and other frozen treats that I’ve had in my library. But oh is David Lebovitz’s The Perfect Scoop ever the best and by far full of the easiest recipes. I found the recipes to not only be fantastic tasting, but all can made with pretty minimal effort and ingredients. That’s a big win in my book.

The Perfect Scoop starts out with the basics of making ice cream. You might be tempted to skip this section and skip to getting to making the good stuff, but you should read it at least once. It’s full of tips and techniques and information about ingredients that will help you make the absolutely best treats.

Next, we’re on to my favorite section, ice creams, frozen yogurts and gelatos. There’s an absolute ton of recipes in this section. Everything from ‘normal’ vanilla ice cream to basil ice cream. All well-written and none are scary enough to make the novice ice cream maker nervous. Not even 30 minutes after I got The Perfect Scoop I was making the chocolate-peanut butter ice cream. With only 5 ingredients it has quickly become a staple in our freezer.

Sorbets and sherbets are next. And there’s tons of recipes in this section, too. Really easy to make, and packed with fresh fruits. Proof you don’t have to use heavy cream to make a delicious frozen treat.

Granitas are in the next section of The Perfect Scoop. Making granitas is something very new to me, though I’ve seen it done on TV before. Darn near every recipe in this part of the book is on my to-do list. Again, all great stuff.

The last two chapters of the book are just fun. Sauces and Toppings contains everything you could ever need to turn your yummy ice cream from the second chapter of the book into something unbelievably good. Make your own marshmallow sauce. Or raspberry sauce. Or hot fudge. It’s all in there. And the Mix-Ins section? Even more great ways to customize your ice cream creations. Things like peanut brittle , fudge ripple, and truffles. Your friends and family will be amazed by the fact that everything in their bowl was made by you.

David Lebovitz’s The Perfect Scoop is a great book for anyone interested in making their own fabulous desserts. It rates very high on my ‘Mater Rater scale.

'Mater Rater
For more of my reviews of cookbooks available for the Amazon Kindle readers, visit Kindle Thyme.