Tag Archives: BARBECUE

Sort-of Southern Barbecue & Cole Slaw – It’s almost close enough!

In the last post, I said I was going to make a Southern style barbecue with a mushroom, and I did.  Here’s what happened:

I laid out my ingredients:

For the cole slaw:

  • Cabbage
  • Onion (that’s how I like my cole slaw)
  • Pepper
  • Olive oil
  • Apple cider vinegar

For the “pulled mushroom barbecue”:

  • A maitake mushroom
  • Eastern North Carolina barbecue sauce (ACV, black pepper, red pepper flakes, hot pepper sauce)

Then I sat in front of the TV and pulled strands of maitake mushroom forever. (Honestly, there must be an easier way!)  At last, I pulled the last strand, and put the mushroom bits in a large plastic bag to marinate with some barbecue sauce.  Set that aside.

I cut half of the head of cabbage and half of the onion, and put them in the food processor (I like my cole slaw in little bits – so much easier and neater to chew!)

Then I mixed up the cabbage with black pepper and just enough oil and vinegar to dampen it but not drown it.

By this time, I was wavering between starving and bereft of appetite for having worked so hard on that maitake.  I decided I was starving, so I ate a delicious bowl of cole slaw.

Then I decided that the maitake really did not need to be so very marinated, and I took some out of the bag, put it in a bowl, put some cole slaw on top, and…… well, it was tasty and filling, and different from my usual fare, and sort of almost like barbecue.  Good enough at that point in time. (in the lead-up to this momentous project, I always known that I would probably need a couple of tries to get it right, but this definitely was better than no barbecue. I mean, it was good enough that I am looking forward to eating the rest of it just as soon as I finish this post.)



Yesterday, I scored a nice maitake mushroom, 2 lbs of lentils (for sprouts!),  a zucchini, a nice big cabbage, and 2 tomatoes. I think the zucchini and the tomatoes can wait until tomorrow, but I really do want to try to make a pulled mushroom “barbecue” dish, replete with cole slaw tonight. I have a traditional vinegar/spices (no sugar) barbecue sauce to play with.

Meanwhile, I can’t find my sprouter lid for my mason jars, so I’m off to check out a couple of healthy food markets down the avenue.  Somebody should have them, right?


DINNER TONIGHT! “Pulled” Mushroom Barbecue (just like pulled pork!)

Boy do I wish this were Tuesday! I’ve got access to a computer for the next two hours. Facebook is down, and, if it were Tuesday, I could tell you what we are supposed to get in our share and be done with my minimal posting for the week!  No go!  It is Monday!

I was sick again last week, so I just drank water and ate nothing at all for about 4 days, and only drank water (I tried a green smoothie the first day, but it just made things worse. Even apple juice caused problems).  Never mind…. I spent the time reading recipes and dehydrating what food I had from my CSA, so as not to lose it.  Now, I am eating food again, and I am hungry for delicious things.

Okay, Let me think here…. Aha! What am I going to do tonight for dinner?  Ah, yes!

A few weeks ago, I went to a meet-up at Rawkin’ Raw, a fairly new restaurant in Brooklyn (New York).  I probably would have never motivated myself out there on my own, but… the opportunity to meet other people interested in a raw lifestyle, at a time that I was available, was just too irresistible.  I went… I ate…. I liked it a lot!  Actually, of all the people at my table, I was the only one who was very happy with what I had ordered (Southern “pulled mushroom” barbecue – it was made with maitake mushrooms, but, I have learned, not the kind your average Japanese room-mate brings home.  I found the right mushrooms at the Union Square farmers’ market, and brought them home and got the right texture but not the right taste.  Today, I went back and got more maitake, and I absolutely know what I need to do to get what I want – at least, I think I do!)  What I did not like about Rawkin’ Raw was that they do not tell you on the menu what is in the dishes, so you have to ask a lot of questions about each dish if you are allergic to or avoid certain foods, or if you are into food combining, as I am.  I decided to just eat one thing, and drink water, and then I was thinking about having a dessert, but, when I asked one of the owners what was in it, he said something like “strawberries, nuts, etc.” (which does not help much).  I thanked him and told him that, since he did not want to tell me the ingredients, I did not want to eat the seemingly scrumptious dessert (I have no desire to go through hours of digestive distress for a few bites of heaven), and then he changed his mind and started telling me ingredients, but I was already turned off.

Never mind!  The barbecue was most fantastic!  It was more on the order of a Texas version of pulled pork, very sweet, very tomato-y, while I prefer a Southern Virginia/Northeastern North Carolina style, but, still, it was the closest I’ve had to my beloved barbecue in 30 years.  The texture was amazingly like the real thing!  Fortunately, the other owner was willing to tell me that it was made with a mushroom called “ma… ma… ma- something” which is a super-food. Armed with that much information, I found the darling in the farmers’ market.

As the old song goes, “tonight’s the night”.  I have some wilted-y parsnips (they were so cheap) soaking to spruce them up to make “rice” (no time for buns), I have some cabbage to make coleslaw, and I am going to make a good North Carolina pulled-pork barbecue-style dish with these mushrooms.  A feast tonight!  Yumm!

I am going to try to use the greens from the parsnips in a greens dish (they are rather wilted – if I can revive them, I’ll use them).  I also have some fresh corn, for a side of some sort. And, of course, you cannot have barbecue without coleslaw!


With luck, I will be able to post the results tomorrow (or even tonight, if I can borrow a computer).  Stay tuned!