Shack Attack BBQ Sauce Recipe - Page 5

Boshizzle · 06-25-2012, 08:35 PM

Quote:

Originally Posted by jemezspring

To me it is not a bbq sauce or finishing sauce but more of a hot sauce. Maybe it was the Sriracha I used as the hot sauce but it is not something I would use for pork. It's good, don't get me wrong, but I will use it as a hot sauce. It reminded me on Louisiana I've used it several times since making on grilled chicken, pork skins, smashed potatoes and eggs. I will make again like before and also try with a little sweet.

I just tasted mine to double check and, nope, it's a delicious BBQ sauce,

pigdog · 06-25-2012, 08:40 PM

Are you absolutely sure mr shizzle? Final answer? :)

Boshizzle · 06-25-2012, 08:44 PM

Quote:

Originally Posted by pigdog

Are you absolutely sure mr shizzle? Final answer? :)

Lol! I know it's not for everyone, bro. But, I can't get enough of it.

retired trucker · 06-25-2012, 10:38 PM

Do you stay clear of any open fires when you drink this? It sounds hot from the original recipe. I used to love hot things

when I was younger. But now my tastes are much milder, and I do like to sleep at night.

RedPig · 06-25-2012, 10:55 PM

I made it following the recipe as posted. Only thing I did different was add a little xanthan gum to give it some cling. Did not get a chance to do a the pork shoulder I had planned because of my work schedule, but I did use it to mop 2 whole chickens on the egg. It was excellent, very tasty. If you are concerned about the heat you could add some sweetener to it, but if you are going to baste with it I wouldn't because it will burn if you aren't careful. It's a keeper in my book.

wkdwarrior98 · 07-13-2012, 10:28 AM

Had a few people over for a 4th of July get together, I smoked 4 butts, 6 slabs of ribs and 30 pounds of leg quarters. Made a batch of this and just sit a few bottles around on the tables. GREAT sauce. Had lots of compliments. Thanks for posting recipe.

Myrdhyn · 07-13-2012, 11:17 AM

Yep, making this when I get home tonight, probably for some thighs I'm going to grill.

Am I crazy for wanting to make two batches, one with regular texas pete style hot sauce and one with sriracha? Would sriracha work for it, or would the flavors clash too much?

gtr · 07-13-2012, 11:19 AM

I'm kinda hooked on this stuff now.

jemezspring · 07-13-2012, 12:09 PM

I've made it 4 times already. The second time I made it I used a measuring cup and spoon to make sure I got the amounts correct. Turns out the first time I used closer to 1/2-1 cup ACV instead of 1-1/2 cups. Made it much less hot and better for pork than the first time around. This stuff is really good. I sometimes find myself drinking a teaspoon or so by itself. My changes are sriracha, dijon mustard and fresh coarse black pepper. Make sure you let it age a couple days for maximum goodness. Really good on pizza too.

PatAttack · 07-13-2012, 12:59 PM

Making some of this tonight! Sounds really good!

Thanks for the recipe, Bo!!

Boshizzle · 07-13-2012, 03:46 PM

Quote:

Originally Posted by jemezspring

I've made it 4 times already. The second time I made it I used a measuring cup and spoon to make sure I got the amounts correct. Turns out the first time I used closer to 1/2-1 cup ACV instead of 1-1/2 cups. Made it much less hot and better for pork than the first time around. This stuff is really good. I sometimes find myself drinking a teaspoon or so by itself. My changes are sriracha, dijon mustard and fresh coarse black pepper. Make sure you let it age a couple days for maximum goodness. Really good on pizza too.

I'm glad you saw the light!

But, putting it on pizza sounds interesting.

Boshizzle · 07-13-2012, 03:47 PM

Quote:

Originally Posted by Myrdhyn

Yep, making this when I get home tonight, probably for some thighs I'm going to grill.

Am I crazy for wanting to make two batches, one with regular texas pete style hot sauce and one with sriracha? Would sriracha work for it, or would the flavors clash too much?

I've never deviated from the recipe I listed as far as the types of ingredients. But, I would suppose that using whatever hot sauce you prefer would only make the sauce better. It's got a pretty good punch with the TP, so I bet Sriacha would take it up a notch.

Pitmaster T · 07-13-2012, 04:44 PM

I liked it so much I stole it, perfected it, renamed it "Purgatory" and made about 24 quarts of it.

Boshizzle · 07-13-2012, 05:44 PM

Quote:

Originally Posted by Pitmaster T

I liked it so much I stole it, perfected it, renamed it "Purgatory" and made about 24 quarts of it.

Nice!

midwestsmokeboy · 07-13-2012, 06:05 PM

Thanks for the conversion BBQ Grail. I have been looking for a suace that isn't real sweet and easy to throw together.

06-25-2012, 10:38 PM	#64
retired trucker Full Fledged Farker Join Date: 09-28-11 Location: Dallas, Georgia Downloads: 0 Uploads: 0	Do you stay clear of any open fires when you drink this? It sounds hot from the original recipe. I used to love hot things when I was younger. But now my tastes are much milder, and I do like to sleep at night. __________________ UDS, cheap o grill, rusted chimney, yeller wannabe thermo pen, Maverick ET 732, 1950 model wife.

06-25-2012, 10:55 PM	#65
RedPig Full Fledged Farker Join Date: 10-09-10 Location: Hampton Roads, VA Downloads: 0 Uploads: 0	I made it following the recipe as posted. Only thing I did different was add a little xanthan gum to give it some cling. Did not get a chance to do a the pork shoulder I had planned because of my work schedule, but I did use it to mop 2 whole chickens on the egg. It was excellent, very tasty. If you are concerned about the heat you could add some sweetener to it, but if you are going to baste with it I wouldn't because it will burn if you aren't careful. It's a keeper in my book. __________________ [COLOR=green][I][COLOR=darkred][FONT=Comic Sans MS]Keith[/FONT][/COLOR][/I][/COLOR] [FONT=Comic Sans MS][SIZE=3][COLOR=red]SwingDings[/COLOR][/SIZE][/FONT] Competition Team KCBS CBJ Peoria Custom Offset, BGE, Traeger Lil Tex, Weber Kettle, UDS, Cookshack [COLOR=green] [/COLOR] Semper Fidelis

07-13-2012, 11:17 AM	#67
Myrdhyn Full Fledged Farker Join Date: 12-22-10 Location: Huntsville, AL Downloads: 0 Uploads: 0	Yep, making this when I get home tonight, probably for some thighs I'm going to grill. Am I crazy for wanting to make two batches, one with regular texas pete style hot sauce and one with sriracha? Would sriracha work for it, or would the flavors clash too much? __________________ CharBroil Red Infrared; Stok Tower; 22.5 WSM; 22.5 OTS

07-13-2012, 11:19 AM	#68
gtr Quintessential Chatty Farker Join Date: 10-16-10 Location: Culver City, CA Downloads: 2 Uploads: 0	I'm kinda hooked on this stuff now. __________________ 50" Klose BYC, Backwoods Chubby, UDS, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Jumbo Old Smokey, Pig Hibachi, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. Golden Goose Egg - Got 2 in the nest baby! SPFP Mayzie's keeping an eye out for you! WTFWGALD?

07-13-2012, 04:44 PM	#73
Pitmaster T is Blowin Smoke! Join Date: 04-03-11 Location: Dickinson, Texas Downloads: 0 Uploads: 0	I liked it so much I stole it, perfected it, renamed it "Purgatory" and made about 24 quarts of it. __________________ The Greatest & Funkiest Movie about BBQ Ever! Or Click The Edict. PITCOOKER T - TRUTH ABOUT THE PBC "The Pitmaster T Video Page is Great" Adam Perry Lang -- 10-15-2011 Pitmaster T on Facebook

06-25-2012, 08:40 PM	#62
pigdog Full Fledged Farker Join Date: 01-15-10 Location: Cody WY Downloads: 1 Uploads: 0	Are you absolutely sure mr shizzle? Final answer? :)

07-13-2012, 10:28 AM	#66
wkdwarrior98 Wandering around with a bag of matchlight, looking for a match. Join Date: 06-20-12 Location: Opelika, Al Downloads: 0 Uploads: 0	Had a few people over for a 4th of July get together, I smoked 4 butts, 6 slabs of ribs and 30 pounds of leg quarters. Made a batch of this and just sit a few bottles around on the tables. GREAT sauce. Had lots of compliments. Thanks for posting recipe.

07-13-2012, 12:09 PM	#69
jemezspring Full Fledged Farker Join Date: 10-09-09 Location: Chicago Proper Downloads: 0 Uploads: 0	I've made it 4 times already. The second time I made it I used a measuring cup and spoon to make sure I got the amounts correct. Turns out the first time I used closer to 1/2-1 cup ACV instead of 1-1/2 cups. Made it much less hot and better for pork than the first time around. This stuff is really good. I sometimes find myself drinking a teaspoon or so by itself. My changes are sriracha, dijon mustard and fresh coarse black pepper. Make sure you let it age a couple days for maximum goodness. Really good on pizza too.

07-13-2012, 12:59 PM	#70
PatAttack is One Chatty Farker Join Date: 07-19-11 Location: Mt. Pleasant S.C. Downloads: 0 Uploads: 0	Making some of this tonight! Sounds really good! Thanks for the recipe, Bo!!

07-13-2012, 06:05 PM	#75
midwestsmokeboy Knows what a fatty is. Join Date: 07-10-12 Location: columbus Junction, iowa Downloads: 0 Uploads: 0	Thanks for the conversion BBQ Grail. I have been looking for a suace that isn't real sweet and easy to throw together.