ro's bbq slaw recipe

Indian Trail, NC

#63 Sep 20, 2011
Not the recipe wrote:
My grandmother was raised beside the Blacks, the family that owns R.O.'s (R.O. Black ) and Tommy's Drive In, which serves the exact same slaw as R.O.'s.
Mrs Black shared the recipe with my gran. It's still a huge secret and the above recipe is soooo far off and wrong.
The slaw does NOT have pickles, it has Dukes Sandwich Relish (MUST be Duke's brand).
The mysterious red is Pimento Cheese (Ruth's brand). NOT pimentos.
The slaw only has 5 ingredients, and another is cayenne pepper.
Ok so what is the 5th ingredient? You have listed three : Dukes sandwich relish, Pimento cheese, and Cayenne pepper, I would guess one of the ingredients to be cabbage...
In the know

Gastonia, NC

#64 Oct 28, 2011
I know for a fact they use Heinz 57 in their slaw. Just sayin'.
In the know

Gastonia, NC

#65 Oct 28, 2011
For those who'll respond with how do I know?

I owned a restaurant in Gastonia for several years...and my food rep was also RO's food rep. He didn't know the exact recipe but was told the number one ingredient other than cabbage was Heinz 57. He said their orders backed that claim up.

For the record, there is no cheese or cayenne in their slaw.

Charlotte, NC

#66 Jan 27, 2012
R.O.'s sure is a polarizing topic-I grew up within a mile of R.O.'s so it was the first fast food I ever ate-the BBQ'S were huge 50 years ago-It's such a LOCAL thing-only in Gastonia is this sliced and chopped pork even considered BBQ,the meat is mediocre at best,no local ever buys a plate-you get a sandwich with the slaw-really a sauce-already on it.The slaw is what makes everything unique-it's great on burgers,FANTASTIC on hot dogs,even SLAWBURGERS-just the sauce on a bun-is really tasty!The inside service can be pretty crappy-they still have curb service-UBER RETRO!Eat in the car!.They ARE overpriced due to too much local popularity and the last time I was there they had quit accepting credit cards-So R.O.'s IS overrated by locals but if you want something really uniquely Gastonia it is THE place!

Matthews, NC

#67 Mar 25, 2012
RO's slaw has sundrop in it
Scott J

Lenoir, NC

#69 Jun 6, 2012
Toddler wrote:
Trayvon was eatin slaw and BOOM!!! Damn not anymore!! He will not F...around a gated community!!
El Paso Tx

El Paso, TX

#70 Jul 11, 2012
ladoodle wrote:
<quoted text>
To each his own, but I read books, paint and write to conquer boredom, I eat to satisfy hunger. I suppose if you like that type of thing and grew up around it... but if I think about it much, I get a sickening, swirling feeling in the pit of my stomach. All I remember is a very soggy pork sandwich dripping with what tasted like a weird,cheap, nasty tasting bottled thousand island dressing..
. A seafood restaurant in Flagler Fl....has the same slaw as ro's ....funny ...I was amazed that is taste the same, asked where they got the recipe...was from the owners grandmother
El Paso Tx

El Paso, TX

#71 Jul 11, 2012
Blacks is100 times better than ro's .....they toast the buns....

United States

#72 Aug 29, 2012
U all r forgetting
The most important spice....

United States

#73 Aug 29, 2012
Read the ingredients. Forgetting an " all inspiring spice" in ur little "forum".....

United States

#74 Aug 29, 2012
No one knows the exact ingredients or the snout, do u r all arguing trivially. Ha ha ha. But there is something all of u r neglecting....

United States

#76 Aug 29, 2012
Really? Really? This is about blacks vs. ro? Gimme a break
SC Benfield

United States

#77 Dec 16, 2012
In SC we refer to Black's bbq as bbq crack! I can hear the name and my mouth starts to water! I have been searching high and low for things that compares to Black's slaw, so THANK YOU for the post!!!!!!

Hickory, NC

#78 Jan 12, 2013
Gaston Local wrote:
Well then, that explains why it tastes like crap! That is not slaw to me.
Do you not understand? It is not cole slaw. Two different things.Taste great.

New Bern, NC

#79 Mar 12, 2013
Close wrote:
I've eaten at RO's and Black's in Gastonia hundreds of times and each has a soupy slaw mixtire that doesn't have a lot of cabbage in it. So, based on trial and error this is what I make...
1/2 cup finely grated cabbage
1 cup Duke's Mayo
1/2 cup Ketchup
1 cup Dukes Sandwich Relish
1/2 tsp. cayenne pepper
1 cup Ruth's Pimento Spread
how long does it last in the fridge?
I make this stuff alot

Summerville, SC

#80 Mar 23, 2013
Anyone have the recipe to Long Creek Fish Fry's tartar sauce?

R.O's BBQ slaw:

1 head of cabbage
1 (20 oz) bottle Heinz ketchup
1 cup mayonnaise (Duke's mayonnaise is best)
1/2 cup mustard
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon black pepper
8 oz Ruth's pimento cheese spread

Summerville, SC

#81 Jul 28, 2013
Cary McCarley wrote:
I live in Biloxi,MS now but use to be a short order
cook at Frank's BBQ in Clover,S.C> in the late 50's
The main secret is Kraft's French Dressing.
4cups grated cabbage
1/2 cups sweeet mixed pickles
3/4 cup ketsup
teaspoon chili powder
l cup Dukes mayonnaise
1 cup Krafts French Dressing
Neithe ROs or Blacks has pickles. ROs uses tabasko in their recipe. It tells you on the lid. Im from Clover to.

Myrtle Beach, SC

#82 Dec 27, 2013
caligirl wrote:
I have had RO's only two times in my life and there is nothing that compares to the slaw, however i an willing to try the recipes shown. I live in California but my husband was born and raised in Gastonia. There is nothing out here on the west coast that even resembles RO's! Only thing is we dont have Dukes brand and what is pimento spred? If anyone has answers please let me know!!!!
Get someone to mail you the Dukes mayo, and Pimento cheese spread is another Southern specialty. Chedder cheese, mayo and pimentos all blended together. If you can't find the product, there are tons of recipes on the web.
Garibaldi Gary

Franklin, NC

#83 Dec 29, 2013
Their slaw sucks. Like diarrhea in a bottle. Or baby squirts.
Richard rUSS

Presto, PA

#84 Jun 29, 2014
I grew up in Gastonia, NC in the early 60's through the mid-80's. RO's and Black's BBQ use to be the BOMB! If the quality of their food has declined, it is because they have strayed from their founder's recipes. If that is the case, what a shame.
ladoodle wrote:
<quoted text>
So true. I have lived in this area for 7 years and originally from Greensboro NC. My father was a BBQ man for 60+ years. His restaurant was established in 1932 in Greensboro with his brother. They had three locations and he was well known for his BBQ.
Since that time, I have traveled most of the USA and eaten BBQ from the West Coast to the East Coast..I love NC Eastern BBQ with the vinegar base as well as the NC Piedmont BBQ, such as my father served.
But..unfortunately, since moving to the Gaston County area I can truthfully say the BBQ here is ghastly and I've tried RO's only 1 time.
Basically, this is what I got. A poorly constructed sandwich with a huge pile of soggy BBQ on a bun drenched with what appeared to be "Thousand Island" dressing aka "RO's Slaw". If there was any cabbage (main ingredient for slaw) in that concoction it was faint.
RO'S BBQ is nothing short of "BARFeCue". I swear to God I cannot understand what all of the hooplah is about but they have this nasty crap in grocers and people actually buy it. Now I will say on their behalf, that yes, it could be used for a dip of sorts but to rape a pig sandwich with it is a crime against nature.

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