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Old 06-16-2012, 11:36 PM   #1
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Default Shack Attack BBQ Sauce Recipe
Here is a delicious version of an old VA BBQ sauce inspired by a VA BBQ man named Shack. I drink this stuff straight, that's how good it is. It has no sugar in it, so sweet sauce fans may want to stay away.

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 blend it in my Ninja, that's why it's about 16 ounces total.

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Last edited by Boshizzle; 06-16-2012 at 11:53 PM..
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Old 06-16-2012, 11:39 PM   #2
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Looks good...thanks!
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Old 06-16-2012, 11:40 PM   #3
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Kitchen salt? Regular iodized table salt?

Is there a reason for this? Does it matter? I don't think I've had table salt in my house in 10 years.
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Old 06-16-2012, 11:44 PM   #4
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Table salt because that's what the old timers used. If you use sea or kosher you will have to adjust the amounts.
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Old 06-17-2012, 12:04 AM   #5
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That looks very good. I am definitely going to try it.
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Old 06-17-2012, 12:09 AM   #6
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ThanksBo!
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Old 06-17-2012, 12:36 AM   #7
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Quote:
Originally Posted by Boshizzle View Post
Table salt because that's what the old timers used. If you use sea or kosher you will have to adjust the amounts.
Perfect!

1 tablespoon of table salt =

1 1/2 tablespoons of Morton's Kosher Salt
2 tablespoons of Diamond Kosher Salt
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Old 06-17-2012, 12:53 AM   #8
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Okay Larry, how much Maldons sea salt?
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Old 06-17-2012, 01:02 AM   #9
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Okay Larry, how much Maldonado salt?
Don't know.
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Old 06-17-2012, 01:04 AM   #10
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Sounds like something I would like.

Safe to assume that this is gonna be predominantly a pork and chicken sauce?
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Old 06-17-2012, 01:04 AM   #11
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Thanks for posting looks like a good pulled pork sandwich sauce.
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Old 06-17-2012, 01:08 AM   #12
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Okay Larry, how much Maldons sea salt?
That's better
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Old 06-17-2012, 01:11 AM   #13
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That's better
Maldon Sea Salt...now that I've heard of. I'm not sure I'd use Maldon Sea Salt. It's really classified as a finishing salt, some even think it's better than Fluer de Sel. But I'll see if I can come up with a conversion. The much smaller salt flakes make it a little harder to figure out.
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Old 06-17-2012, 01:14 AM   #14
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Thanks bro!
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Old 06-17-2012, 05:29 AM   #15
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Nice color. Do you use that everything, or pork only, etc. Just how hot spicy is it???!!!
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