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Shack Attack BBQ Sauce Recipe
- Thread starter Boshizzle
- Start date
Boshizzle
somebody shut me the fark up.
Agreed! :thumb:
charlie d
Knows what a fatty is.
Man, this sauce is outstanding. I made it yesterday morning and let it sit in the fridge. I used it on some UDS thighs tonite... Perfect. I used tabasco sauce this time and I look forward to trying it with Crystal next.
Thanks for the recipe.
Thanks for the recipe.
certified106
Full Fledged Farker
I made this sauce this weekend for my carolina style sammies and this stuff was farking fantastic!!!! People went on and on about how much they liked it. I like it so much I ate it on a salad tonight. I can guarantee this will be a staple in my fridge from now. Thanks so much for the recipe!! :-D :thumb:
I'm on my second batch since FRIDAY!!:becky:
Boshizzle
somebody shut me the fark up.
Try it on sliced tomatoes and cucumbers, not to mention BBQ brisket.
bigabyte
somebody shut me the fark up.
Hmm...quick refrigerator pickled cukes sound excellent. Gonna make some.
This is not your pork!
is one Smokin' Farker
Yes, it doesn't last long, more than half of my first batch is already gone within two days, looks like I have to prep a jar of sauce every week now. :grin:
smoker jayson
Knows what a fatty is.
What kind of meat would you say this goes with the best
This is not your pork!
is one Smokin' Farker
I'd say definitely pork, pork and some more pork! That sauce is a real game changer, I had planned to make brisket next weekend, but the family demands more pulled pork. So more pork it is! :biggrin1:
Myrdhyn
Full Fledged Farker
This sauce goes great on some brisket for sure.
I also caught myself putting it on my steamed broccoli which was amazing.
I also caught myself putting it on my steamed broccoli which was amazing.
Pitmaster T
Babbling Farker
I am beginning to think.... this might be worse than the V8/tomato juice debacle of 2008.... with as many of us all the sudden drinking either Shack Attack or Purgatory..... uh.... we may need to check with our doctors.... the human body (esp aged ones like our) may be able to handle the intake of the ingredients... we have simply made an easy way to ingest things that were designed initially to be squirted on in moderation.... the squirting of Shack on fresh Peaches comes to mind...
Myrdhyn
Full Fledged Farker
I haven't drunk any over ice yet...but I've definitely been tempted. I do think it would be *awesome* mixed into a bloody mary....
Pitmaster T
Babbling Farker
Let's just say I haven't had a bloody mary in 12 years.... until I made this sauce, rather purgatory, which is basically, LOL< Shack made into a bloody mary mix, I went out and bought liquor for a bloody mary
Boshizzle
somebody shut me the fark up.
I really like these kinds of sauces, but I prefer spicy/vinegary sauces anyway. But, the thing that I really like about these sauces is that they are good modern adaptions of what African Americans used to use with BBQ. Even Henry Perry of KC had a sauce that was referred to as a "tear jerker." To me, it's almost like going back to those days in a time machine and actually tasting the BBQ from that era.
Garman
Knows what a fatty is.
I am still enjoying the bottle I made!! I added some apple juice to it and I think it enhanced the flavor even more! Good stuff!!
Boshizzle
somebody shut me the fark up.
Sounds good!
bigabyte
somebody shut me the fark up.
Ok, my batch really matured on the third day. Nice! It's a LOT smoother now.
This is not your pork!
is one Smokin' Farker
I just made my 2nd batch and altered my already deviated recipe as follows:
I have looked through some pictures of Apple Cider Vinegar, and also it has the same amount of acidity (5%) it has a completely different color and is missing the zest. I guess this stuff is nothing like raw, unfiltered, unheated, unpasteurized Apple Cider Vinegar, but I can't believe such really is not available over here. I will have to start looking at some other places, at least it is not common and can not be found in regular super markets.
Nevertheless the new batch tastes delicious, you can not really determine the apple juice, because it is overlapped by the stronger taste of the vinegar, but it certainly adds a hint of fruitiness.
I really suggest to try this mixture, without any ready made hot sauce and water, but with apple juice and one teaspoon of your favorite pepper or chili powder instead.
1 1/2 cup Apple Vinegar
1/2 cup Apple Juice
1 TSP Cayenne Pepper
1 TBSP Sweet Paprika
1 TBSP Black Pepper
1 TBSP Table Salt (iodized)
2 TBSP Tarragon Mustard
So I replaced the water and 1/4 cup of vinegar with apple juice, and once again I came to the conclusion that the Apple Cider Vinegar you have over there is not the same as simple Apple Vinegar here (and I just bought another 6 bottles of Apple Vinegar today).1/2 cup Apple Juice
1 TSP Cayenne Pepper
1 TBSP Sweet Paprika
1 TBSP Black Pepper
1 TBSP Table Salt (iodized)
2 TBSP Tarragon Mustard
I have looked through some pictures of Apple Cider Vinegar, and also it has the same amount of acidity (5%) it has a completely different color and is missing the zest. I guess this stuff is nothing like raw, unfiltered, unheated, unpasteurized Apple Cider Vinegar, but I can't believe such really is not available over here. I will have to start looking at some other places, at least it is not common and can not be found in regular super markets.
Nevertheless the new batch tastes delicious, you can not really determine the apple juice, because it is overlapped by the stronger taste of the vinegar, but it certainly adds a hint of fruitiness.
I really suggest to try this mixture, without any ready made hot sauce and water, but with apple juice and one teaspoon of your favorite pepper or chili powder instead.
