The only thing better is Coleslaw on a Chick-Fil-A sandwich.
Oh man, exactly what I’m eating right this very minute. Coleslaw on a sandwich (especiailly with kolbassi) is divine.
And here I am on the whole other coast, and you people have made me all hungry! Not a decent Carolina-style BBQ place for hundreds of miles.
<sigh>
Guess I better fire up the smoker tomorrow…
Actually, to me, real honest-to-god Western KY BBQ is mutton. From the Moonlite Inn, in Owensboro. Mmm. And real honest-to-god KY burgoo.
As for slaw, a few places here in Nashville do this. Whitt’s, which I consider the best of the local barbecue sandwich places, do this. Damn fine sandwich.
Oh, and a recommendation? For ribs in Memphis, go down to Beale Street to Kings Palace. Just stunning ribs. And not bad music.
[hijack]What’s Vegetable Delight?[/hijack]
Man. I hate BBQ (well, 99 percent of it) and coleslaw (100 percent of samples encountered). A BBQ sandwich with coleslaw on it, to me, would be the closest thing to a turd sandwich you could get without actually using poo. Either that or a meatloaf sandwich, but that’s neither here nor there.
Good BBQ is never boring. It’s got the hot, sweet and smoky flavors going on already. No need for anything else. Like I said, I eventually tried slaw on BBQ, and while good, it just got in my way of enjoing the quality Memphis BBQ.
This thread has presented many mysteries for me:
BBQ slaw - has some latter day Leonardo Da Vinci worked out how to imbue coleslaw with smoky BBQ flavours?
Mayo - do you guys use ordinary Mayo for coleslaw dressing?
Lettuce - don’t you mean cabbage?
Oh, baby. I knew about slaw on BBQ sandwiches when I went to Chattanooga earlier this year. And it was my mission to have one. It was GOOOOOOD.
However, I can imagine being surprised that it comes ON the sandwich, not NEXT to it. Generally when you ask for something that is typically a side, that’s where it showed up.
But I say again…it was GOOOOOOD. 
I like Texas BBQ, but am not into other varieties. I prefer beef to pork. I loathe coleslaw – well, to be fair, I wouldn’t trust one that said it was non-mayo because I don’t trust anything that might be mayo-contaminated. Together…ewwww.
Ribs come from COWS in my little world, and nowhere else.
I had this happen to me in Memphis too. Not all places specify that the coleslaw is on the sandwich, so imagine my surprise when I got my order and there was a scoop of ice cold slaw on my steaming hot BBQ. I scraped it off to the side and I didn’t think the guy I was with was ever going to stop laughing at me.
And Union City Cafe in Memphis (on or near Beale St., I forget which) had some damn good ribs too. Don’t know if it’s still there or not, haven’t been to Memphis in nearly ten years.
I’m from west of Owensboro. We mainly do pork.
usar_jag, you are an uncivilized heathen who doesn’t know shit about good barbecue.
I beg to differ. The gist of my rant is that Memphis has great BBQ that stands alone. No slaw needed.
If I was still in Memphis, and had a pit, I’d challenge you to a Q-off. Anyways, I did enjoy your fair city, and look forward to visiting again.