Tub’s Coal Miner’s Slaw

I am a certified, card-carrying member of the Coleslaw Addicts Club, also known as the CAC. Ok, I made that up. But if there was such a club I’d be in it and I’d probably be it’s president. Because I can eat any kind of slaw, any time, any where. I almost always order slaw when eating out. Now, true, I’m not sure if coal miner’s ate a lot of slaw, but if their slaw was anything like this from Tub’s Fine Chili (sadly now closed) they probably did. Buttermilk and vinegar do make this one wonderful slaw. Different than your normal creamy slaw. And different than your normal vinegar slaw. It’s like having the best of both in one.

Tub's Coal Miner's Slaw

This recipe for Tub’s coal miner’s slaw might make a bit more dressing than you want. That wasn’t the case for me, but I don’t mind a nice ‘wet’ slaw. I’d say add some of the dressing and see what you think. It’s a lot easier to add more later than it is to take it out.

Tub’s Coal Miner’s Slaw

I wouldn't change a thing about this recipe.
Course Side
Cuisine American
Calories 1576kcal

Ingredients

For the slaw

  • 1 pound slaw mix with cabbage, shredded carrots, etc

For the dressing

Instructions

  • Place the slaw mix in a large bowl.
  • Whisk together the mayonnaise, buttermilk, lemon juice, cider vinegar, vinegar, vegetable oil and sugar in a medium bowl. Add the salt, pepper, celery seed, onion powder and granulated garlic. Whisk until well combined.
  • Slowly start adding the dressing to the slaw, stirring as you go. Stop when the slaw is the desired consistency. I used all of the dressing, you might not. Reserve any unused dressing for later use.
  • Refrigerate slaw for at least 1 hour before serving.

Nutrition

Calories: 1576kcal | Carbohydrates: 90g | Protein: 12g | Fat: 131g | Saturated Fat: 22g | Polyunsaturated Fat: 76g | Monounsaturated Fat: 30g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 4772mg | Potassium: 1126mg | Fiber: 13g | Sugar: 75g | Vitamin A: 767IU | Vitamin C: 184mg | Calcium: 395mg | Iron: 4mg

Nutritional values are approximate.

Cheesy Ranch Potatoes on the Char-Broil Big Easy

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

What could be better than roasted potatoes packed with wonderful ranch flavor and covered in cheese? Yeah, nothing. These cheesy ranch potatoes were made on the Char-Broil Big Easy in no time flat. The Big Easy is a great side-making machine. And it doesn’t heat up the house, which is sure great these days because it’s HOT here in Indiana!

Cheesy Ranch Potatoes on the Char-Broil Big Easy

You can fit a single disposable pan (for 3/4 pounds of potatoes) in the basket that comes with your Big Easy. Get a bunk bed basket and you can do a full 1 1/2 pounds of potatoes at once. You have to get a bunk bed for your Char-Broil Big Easy to make great side dishes like these cheesy ranch potatoes.

Cheesy Ranch Potatoes on the Char-Broil Big Easy

Although you can cook the potatoes in the Big Easy from start to finish, I recommend using a microwave to par-cook them first.
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings 6
Calories 189kcal
Author Mike

Ingredients

Instructions

  • Fire up your Big Easy. Meanwhile, prepare the potatoes.
  • Place the potatoes into a microwave-safe bowl. Microwave for 3 minutes on high. Stir and check for doneness. Microwave another 2 minutes (or longer if needed) until just tender. Do not over-cook, they need to have a little bite to them.
  • Drizzle the potatoes with the oil.
  • Sprinkle with the Ranch seasoning and salt and pepper. Stir to coat completely.
  • Divide the potatoes between two disposable pans and transfer the pans to a Big Easy basket fitted with a Bunk Bed so you can cook both pans at the same time.
  • Place the basket into the Big Easy and cook for 10 minutes or until the potatoes start to turn golden brown around the edges.
  • Divide the cheese between the two pans and return to the Big Easy to melt, another 3-5 minutes.
  • Carefully remove the pans from the Big Easy and serve.

Nutrition

Calories: 189kcal | Carbohydrates: 25g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 831mg | Potassium: 493mg | Fiber: 3g | Sugar: 1g | Vitamin A: 201IU | Vitamin C: 22mg | Calcium: 148mg | Iron: 1mg

Nutritional values are approximate.

Homemade Crispy Potato Chips

I’ve tried a number of times to make great deep-fried crispy potato chips at home. And sometimes they were good, and sometimes they weren’t. Something was missing from my technique, my approach. And I’ve found it: vinegar. Soaking the potatoes in vinegar helps them get nice and crispy, and that’s our goal in life when making chips.

Homemade Crispy Potato Chips

I season my homemade crispy potato chips with seasoned salt instead of ‘just’ kosher salt. You can use anything you like. Fresh ground black pepper is great too. Take a gander at your spice cabinet and you’ll likely find something else that would also be great on chips. Just don’t use anything that is real coarse. You want a fine texture to your seasoning.

Homemade Crispy Potato Chips

I’ve tried a number of times to make great deep-fried crispy potato chips at home. And sometimes they were good, and sometimes they weren’t. Something was missing from my technique, my approach. And I’ve found it: vinegar
Course Snack
Cuisine American
Prep Time 2 hours
Cook Time 25 minutes
Servings 8
Calories 560kcal

Ingredients

Instructions

  • Skin the potatoes, if desired.
  • Slice the potatoes 1/8" thick using a mandolin. Transfer to a large bowl of cold water.
  • Stir the potatoes around with your hand then drain. Fill will cold water again and stir and drain again. Repeat until the drained water is clear.
  • Cover the potatoes with cold water one last time and add the vinegar. Stir and let rest 2 hours.
  • Drain the potatoes and pat dry. I lay out a few kitchen towels and spread the potatoes out. Then I cover them with more towels and gently push down to dry.
  • Heat oil in your deep fryer to 300 F. (The small deep fryer I used does not let me adjust the temperature. It cooks around 325 – 350 F, and still made great chips).
  • Working in small batches, fry the potatoes, turning often, until golden brown. Transfer to a wire rack to drain and sprinkle with salt.

Nutrition

Calories: 560kcal | Carbohydrates: 123g | Protein: 15g | Fat: 1g | Saturated Fat: 1g | Sodium: 37mg | Potassium: 2840mg | Fiber: 9g | Sugar: 4g | Vitamin A: 7IU | Vitamin C: 39mg | Calcium: 96mg | Iron: 6mg

Nutritional values are approximate.