I did a big pork shoulder last week. It was 98c a pound and I had the hungries for BBQ. I cooked the beast at 290 in the oven all day and it was falling off the bone tender. Everybody this side of Lexington, NC knows that coleslaw is vital in a good BBQ sandwich. Nancy makes good coleslaw, and I can hold my own, but the very best coleslaw comes from the Colonel.
I pulled into the KFC Drive-Thru that afternoon (I think that’s the only way you can order these days) and ordered one Family Size Coleslaw. It was four bucks and change and it went down mighty easily with those BBQ sandwiches.
One of the well-kept secrets is that KFC uses buttermilk in their recipe. And everything is better with a little buttermilk.
I have always judged seafood restaurants by their coleslaw. If it’s half-ass, then I assume that’s how they cook their seafood. But if it’s killer coleslaw, I’m in the right place.
Bubba’s in Virginia Beach is one of those restaurants. They have great food – seafood, burgers, and grill food – but their coleslaw is special. I’ve asked for their recipe and they use Ken’s special coleslaw sauce. Another restaurant noted for great coleslaw is Basnight’s in Nags Head – really good.
But it’s hard to beat the great coleslaw from Kentucky Fried Chicken. It was worth a special drive and a special order to get some.
Coleslaw. If you want the real deal, go to KFC.
