Shack Attack BBQ Sauce Recipe

[Boshizzle]

Originally Posted by mtomto

Nice color. Do you use that everything, or pork only, etc. Just how hot spicy is it???!!!

It's made for pork and probably best on it. But I've eaten it on beef, a salad (it's not a bad salad dressing either ), and chicken.

[IamMadMan]

Thanks for sharing..

[bluetang]

I'll be having that! Thanks

[Boshizzle]

Originally Posted by mtomto

Nice color. Do you use that everything, or pork only, etc. Just how hot spicy is it???!!!

It's as spicy as you want to make it depending on the type of hot sauce you like. You can vary the amounts of HS and pepper to your taste.

[aquablue22]

I had to have some of this, made a batch and marinated chicken breast in it for about 5 hours and then onto the grill (yea, it's the gasser, it's Monday) and then used the sauce on the chicken when served, this stuff is really flavorful and adds a great different taste to chicken, can't wait to try it on pork.

[Boshizzle]

Wow, nice looking chicken!

[HB-BBQ]

Thanks Bo it looks like a perfect sauce for pork and an easy one to make.

[deguerre]

Originally Posted by BBQ Grail

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.

By weight they should be the same I'd think as I can't imagine the density of a salt crystal being any different. Just weigh the 1 1/2 TBS Mortons on your kitchen scale perhaps?

[Boshizzle]

Originally Posted by deguerre

By weight they should be the same I'd think as I can't imagine the density of a salt crystal being any different. Just weigh the 1 1/2 TBS Mortons on your kitchen scale perhaps?

I'd just spend the fifty cents for a 26 ounce package of table salt. Once it dissolves in all that vinegar, salt is salt.

[deguerre]

Originally Posted by Boshizzle

I'd just spend the fifty cents for a 26 ounce package of table salt. Once it dissolves in all that vinegar, salt is salt.

Yeppers. I love this recipe BTW and am making some this weekend.

[Greg1911]

Is the mustard dry mustard seed powder or the condiment yellow mustard?

[deguerre]

Originally Posted by Greg1911

Is the mustard dry mustard seed powder or the condiment yellow mustard?

I'm assuming yellow prepared mustard from the OP (French's?)...

[aquablue22]

I used French's yellow out the squeeze bottle.

[Pitmaster T]

You know, I just got approval for three fundraisers. One for our actual organization (The Minnie Howell Good Vittles and Wood Cookery Society - A Charity for "at risk youth") in July, another for our Mexico Mission, and the third for some shoe thing for at risk kids.

I am going to do pulled pork for our org because its the highest netter....

I would like this sauce for that but will be using my rather mild Cajun Chef Hot Sauce I can get by the gallon.

Thanks.

Originally Posted by Boshizzle

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.

[BBQ Grail]

Originally Posted by deguerre

By weight they should be the same I'd think as I can't imagine the density of a salt crystal being any different. Just weigh the 1 1/2 TBS Mortons on your kitchen scale perhaps?

....

Sir Larry of Rocklin

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