0.75-1

7/1/2017 9:14:40 PM

no way

.25:1 max

7/1/2017 9:19:09 PM

0:1

7/1/2017 9:21:16 PM

0:1

7/1/2017 9:21:58 PM

yeah, unless it's really good slaw, i'd rather just have the sandwich without

7/1/2017 9:22:28 PM

We talkin eastern or Lexington style bbq here?

What color slaw?

7/1/2017 10:08:03 PM

Mayo or vinegar slaw?

7/1/2017 11:10:50 PM

0:1

7/2/2017 12:05:07 AM

I've had some decent slaw here and there. I'll always try a little, so even if it's bad slaw I'm probably 1:100 minimum for terrible slaw. I agree with NRR on the max of 1:4. I'm here for the bbq, man

7/2/2017 1:50:01 AM

1:4 to 1:5
needs to be vinegar slaw with crunch and none of that sugar shit
throw some french fries on it if you're feeling the burgh

if it's mayo slaw, keep that shit away from my sandwich

[Edited on July 2, 2017 at 8:48 AM. Reason : />--]

7/2/2017 8:46:04 AM

i like slaw...by itself or on the sandwich. but anything more than 1:4 on a sandwich is gonna be messy/soggy.

7/2/2017 9:46:59 AM

This is for platters people, not sandwich

7/2/2017 9:59:19 AM

in that case, give me baked beans and tater salad for my sides

7/2/2017 10:02:39 AM

Quote :

"1:4 to 1:5 needs to be vinegar slaw with crunch and none of that sugar shit throw some french fries on it if you're feeling the burgh if it's mayo slaw, keep that shit away from my sandwich "

7/2/2017 10:36:01 AM

barbecue goes with coleslaw

coleslaw requires mayo, homemade or dukes

you can get on out of here with your red slaw or grated carrot slaw shit

[Edited on July 2, 2017 at 11:22 AM. Reason : .]

7/2/2017 11:18:46 AM

I don't give a shit about slaw, but if you try and serve me those awful corn sticks instead of hush puppies, we're gonna fight.

7/2/2017 11:30:04 AM

Quote :

"This is for platters people, not sandwich "

well in that case, probably 1:2 but i care far less...gimme a buncha bbq and a buncha slaw and i'll eat it all. don't care about the ratio on a plate because it doesn't really impact my enjoyment of the meal as a whole. that said, bbq is obviously the main part of the plate so you have to have more bbq than slaw. since two sides is pretty standard, i think each side should make up 25% of the plate, with bbq making the remaining 50%

[Edited on July 2, 2017 at 12:43 PM. Reason : corn sticks and hush puppies are both good]

7/2/2017 12:42:50 PM

whaaaat ... people are unreasonably uppity and picky about something that matters in no way .... in my tww ?

7/2/2017 2:03:16 PM

*on

7/2/2017 3:26:04 PM

good barbecue is served on the paper/plastic plates with the 3 section, and if its not on a sandwich you use the large section to pile barbecue, then you put coleslaw in one of the small sections and some baked beans or green beans in the other small section

7/2/2017 4:04:00 PM

^^Wait are you not literally in TWW with the rest of us? Noob.

7/2/2017 7:48:19 PM

Anybody seen this stuff called Roberta slaw?

7/2/2017 8:11:31 PM

^^^exactly what i had in mind. can't remember many times i've eaten bbq that wasn't on a plate like that.

[Edited on July 2, 2017 at 8:11 PM. Reason : dang arrows]

7/2/2017 8:11:38 PM

Density linking volume to mass? Well I never.

7/2/2017 8:28:44 PM

Noob.

7/3/2017 12:56:22 AM

0:1

7/3/2017 4:31:02 AM

Isn't mustard-based slaw a thing? Either way, 1:4 max. I also need Brunswick stew as a side.

7/3/2017 9:12:37 AM

^yes it is.

seems lots of folks have strong slaw opinions. i don't....most slaw is quite good imo, i don't really discriminate against the various types.

7/3/2017 9:25:48 AM

pork bbq is dry and disgusting and anyone who says otherwise is a fascist commie

also

i only like broccoli slaw

7/3/2017 10:16:48 AM

look...i'm all for eating whatever you want and if your tastes differ from mine then that's totally ok. however...if you think pork bbq is dry then i have to question the quality of pork bbq you've been exposed to. it's fine to not like it...good pig is not dry though.

(also, broccoli slaw is good. i'm a dumb redneck i guess and i didn't realize "slaw" could be a term that referred to things besides just cole slaw until i was like 20 years old)

[Edited on July 3, 2017 at 10:42 AM. Reason : v]

7/3/2017 10:41:31 AM

i can get down with brunswick stew, but not when its 90+ degrees, brunswick stew is a cold or rainy weather food

7/3/2017 2:41:24 PM

there's no wrong time for Brunswick Stew

7/3/2017 3:22:50 PM

^

7/3/2017 11:52:44 PM

0:1

7/5/2017 11:18:44 AM

Quote :

"This is for platters people, not sandwich"

oh, in that case

0:1

7/5/2017 12:20:08 PM

Platters, sandwiches, don't matter...still 0

7/5/2017 12:52:28 PM

^^

7/6/2017 8:44:10 AM

as far as sammiches go, I think Cook Out gets it close to optimal

7/6/2017 12:07:36 PM

how does cookout make their barbecue, pressure cooker and then just heat up? slow cooker?

for a non-bbq, fast food restaurant their bbq sandwich is pretty decent

[Edited on July 6, 2017 at 12:16 PM. Reason : .]

7/6/2017 12:16:29 PM

I'm willing to bet they get it refrigerated or frozen and just warm it up.

Same as Smithfield's does.

[Edited on July 6, 2017 at 1:56 PM. Reason : Or maybe scnb bakes shoulders on gas idk]

7/6/2017 1:49:47 PM

Scnb has bad slaw but good chicken

7/6/2017 10:30:46 PM

No idea what they cook with but I heard that Moore's was essentially scnb...same family. Has anyone seen any of those popping up?

7/6/2017 10:59:26 PM

(BBQ+Slaw) / BBQ


= BBQ / Slaw


= (1+sqrt{5}) / 2

7/7/2017 12:13:54 AM

1/0

7/7/2017 10:06:43 AM

0:10

7/7/2017 9:14:43 PM

^^^

I have two things I want to say here.
1. cole slaw is made of Cabbage, so Cabbage kinda wins the thread just by posting in it
2. posting the literal golden ratio of slaw is also pretty baller

7/9/2017 2:41:19 AM