If you’ve ever dipped your fork into a Stamey’s BBQ plate, you know the slaw is the unsung hero of Southern barbecue. Stamey’s BBQ slaw stands out with its tangy vinegar bite balanced by just enough sweetness and a hint of spice, making it the perfect companion to brisket, smoked chicken, or hushpuppies. This slaw skips the usual mayo, keeping things fresh, bright, and downright addictive.
Lexington and the barbecue capital of the world serve up plenty of slaw, but Stamey’s has that special mojo you won’t find just anywhere — a nod to Southern Living’s favorite top 50 BBQ joints. It pairs beautifully with classic sides like fried catfish and barbecue rice, and it’s just as at home next to the smoky goodness of Skylight Inn BBQ or Grady’s Bar-B-Q. Whether you’re a pro at modern barbecue or a weekend pitmaster, this recipe nails the vibe of genuine Southern BBQ flavor.
Ready to make your own? This slaw keeps things simple with finely shredded cabbage, apple cider vinegar, ketchup, sugar, and a bit of pepper. It’s like a little Southern sunshine 🍅 on your plate, perfect to cut through the richness of any barbecue feast. No fuss, no frills—just the good stuff that keeps folks coming back for more.
Ingredients List & Step-By-Step Instructions For Stamey’s BBQ Slaw Recipe
This slaw is tangy, crunchy, and the perfect partner for that smoky, slow-smoked chopped pork shoulder cooked over oak and hickory coals. It’s a nod to the Piedmont North Carolina barbecue style, where red slaw is a must-have side. Below is everything you need to make this classic Stamey’s barbecue slaw come alive.
| Ingredient | Quantity |
|---|---|
| Green cabbage (shredded) 🥬 | 1 small head (about 6 cups) |
| Red cabbage (shredded) 🥬 | 1 small head (about 4 cups) |
| Apple cider vinegar 🍎 | ⅓ cup |
| Water 💧 | ⅓ cup |
| Ketchup 🍅 | 2 tablespoons |
| Salt 🧂 | 1 teaspoon |
| Black pepper (freshly ground) 🌶️ | ½ teaspoon |
Step 1
He starts by combining shredded green and red cabbage in a large bowl. The mix of both cabbages gives this red slaw its classic deep color and satisfying crunch. This isn’t your typical mayo-heavy slaw—Stamey’s leans into tangy and vinegary vibes perfect for balancing the rich pork barbecue.
Next, he adds the dry ingredients: salt and freshly ground black pepper. These basic seasonings bring out the natural flavors of the cabbages while cutting through the smoky notes from that smoked southern barbecue pork shoulder. Simple but crucial.
Step 2
The magic happens when apple cider vinegar, water, and ketchup join the party. The vinegar gives the slaw a sharp tang, shaking up the typical sweetness of southern sides. Ketchup isn’t just for color here—it adds a mild sweetness and that signature red slaw flavor straight out of Piedmont North Carolina barbecue lore.
He stirs this liquid blend well until the ketchup is fully incorporated. This wet dressing soaks into the cabbage, making the slaw juicy and light, perfect against the firm texture of chopped pork. The balance here is key: enough liquid to flavor, but not so much that the slaw gets soggy.
Step 3
Once dressed, the slaw rests in the fridge for at least an hour. This chilling step allows the flavors to meld and the cabbage to soften just right without losing its crunch. It’s like letting the oak and hickory coals work their magic on the pork—patience pays off.
Before serving alongside Stamey’s pork barbecue, a quick toss and a taste check for seasoning ensures the slaw is spot on. Maybe a pinch more salt or pepper if needed. This side holds up well even a few hours later, making it great for big backyard barbecues or family gatherings in North Carolina’s barbecue heartland. 🍗🥗
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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