Winter Solstice Barbecue (recipes)!

The #Manslave got a brisket… It’s seasoned, marinated, smoking and in need of just the right sides. I’ve got enough of our homegrown cabbage to make a supersized batch of coleslaw, which I’ve never made before but, for which I have everything needed! A by product of years of practice of keeping a well stocked pantry *wink*

After cutting up the first chunk it looked like enough so I left the second chunk for perhaps anther dish!

However, after mixing up the first batch, #Manslave ate at least a fourth of the bowl then declares, “thee did’nth maketh enough!” *shock face*

So, of course, I shredded the rest of the cabbage, grated more carrots, doubled everything and remixed!

Then it was time to tackle the barbecue sauce, which i have more i canned in the summer but it is stacked up in a cold storage room and I had an open jar of homemade tomatoes I could quickly whip up ore with!

Oh, and did I mention he also smoked a pork loin? Well he did and it was smaller so it finished first! Our plates were fresh so I got a great pic but the second round plate with the brisket didn’t look so appetizing!


Any amount of cabbage you desire. 6:1 ratio of cabbage to carrot.

1/2 C mayonnaise
1 TB white wine vinegar
2 TB apple cider vinegar (or left over pickle juice vinegar)
2 TB of sugar (honey, maple syrup, etc.)
1/2 ts celery seed powder
1/2 ts salt
fresh cracked pepper
OPTIONAL HERBS: parsley, cilantro, green onion/scallion tops (use all 3 if you nasty)

Tip: the salt will cause the cabbage to release some liquid so use less dressing than you think you need if not serving immediately so it;s not a soupy mess upon serving.

finely shred or dice cabbage into a medium to large bowl, drizzle dressing and toss well.


1 C peeled and crushed tomato
1 C rose hip syrup (will link to recipe here soon)
1 and 1/4 C apple cider vinegar
1/4 C onion
1/4 C sweet peppers
1 ts smoked paprika
1-2 ts molasses
1-2 cloves of garlic
1 ts dried thyme leaves
1/4 ts pumpkin spice mix (ginger, all spice, cloves, cinnamon, nutmeg)
salt/pepper to tatse

Tip: sub jalapeno for sweet peppers if you love it HOT!

In medium sauce pot sautee onions, peppers and thyme on medium heat with a little oil (just enough so it doesn’t stick) to brown (about 4 minutes). Add garlic, stir for one minute. Add all other ingredients and simmer on low heat for at least 30 minutes stirring every 10 to 15 minutes.

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