Shack Attack Sauce

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NeilH

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Made a mason jar of it yesterday morning per Bludawgs recommendation for a wing sauce. I've just been tasting it today and won't be able to use it until the weekend. Should I put it in the fridge or just leave it out? I figured it'd keep either way with the vinegar in it but was wondering whats best.
 
I keep it in the fridge. No real reason to do so because of all the vinegar, but I guess it makes me feel safer.:wink:
 
Fridge

+1 on fridge. Remove and shake daily. Best day four forward IMHO
 
we need the ingredients in order to make an informed recommendation.:wink:
 
1 1/2 cup Apple Cider Vinegar
1/4 cup water
1/4 cup of your favorite hot sauce
1 Tablespoon (TBS) Paprika
1 TBS Black Pepper
1 TBS Kitchen Salt
2 TBS Yellow Mustard (French)

Mix well, let sit for at least 24 to 48 hours before serving for best results.

I also replace the water with apple juice or Figgs Apple Pie Mix for a little sweeter sauce.

I try to let it set for a week if I can, depends on what's for dinner and who's dining with us. Sometimes I have to make 2 batches to keep the kids friends out of the 'newest' batch.
 
Ok. Just put in fridge. Will use Wednesday it's looking like. :grin:
That is if I don't drink it first.
 
I always have some on hand in the fridge.

I use some sirracha and frank's hot sauce together in my Shack Attack Sauce. It gives me a some good spice and good flavors.
 
I always keep it in the pantry direct sunlight IMO is a bigger issue, since the sauce is 60 % vinegar it is shelf stable. Who enjoys a cold sauce on hot food, not this cowboy.
 
Sarachi

Big Country BBQ said:
try it with sarachi and then thank me
Click to expand...

You read my mind on this one....I made it for the first time this week and took a long hard stare at the bottle of sarachi in my fridge, but I reluctantly stuck to the original recipe and it's getting better each day

Sarachi will go into the next batch - what ratio do you prefer?
 
I misread this as "Shark Attack Sauce"

Now I'm a little sad. I want Shark Attack Sauce.
 
The recipe is almost like the NC, PP sauce recipe without ketchup.

As for using Siraccha instead of Franks. Franks is a vinegar based hot sauce where as Siraccha is not. So it's not surprising that you can taste the difference. Most "Chili heads" don't think much of Franks(I happen to love it). It's usually panned because of the vinegar after taste. Siraccha is a fav.
 
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