Coleslaw is an all-American side dish and a summer must-have. I can’t imagine enjoying a cook out without having a spoonful of coleslaw on my plate. This recipe is sweet, creamy and tangy. The secret to great coleslaw is that the finer the cabbage is cut, the better the coleslaw will taste. So make sure you have either a really sharp knife (be careful when using) or a mandolin to shred your cabbage. This recipe for homemade coleslaw is best when prepared the day before, so that all of the flavors can marinate well into the cabbage.
When spring is approaching, and 70 or 80 degree weather starts to become the norm, it triggers my desire to bring the barbecue grill out. I don’t like using propane, so instead I use charcoal and sometimes I even use lava rocks. What I do not enjoy is having to clean the grill after every use. I also become frustrated when I overcook or under cook certain meats. That has been extremely costly in the past. I found a few products that help rectify these issues, and they’re pretty affordable too.