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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-24-2012, 08:19 PM   #136
Boshizzle
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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.
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Unread 07-24-2012, 08:24 PM   #137
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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!!
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Unread 07-24-2012, 08:30 PM   #138
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Quote:
Originally Posted by Garman View Post
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!!
Sounds good!
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Unread 07-24-2012, 09:41 PM   #139
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Ok, my batch really matured on the third day. Nice! It's a LOT smoother now.
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Unread 07-26-2012, 03:00 PM   #140
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I just made my 2nd batch and altered my already deviated recipe as follows:
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).

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.
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Unread 07-26-2012, 03:06 PM   #141
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Is the 47 varieties (heinz) apple cider vinegar okay? Is there a best one?
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Unread 07-26-2012, 06:59 PM   #142
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Quote:
Originally Posted by This is not your pork! View Post
I just made my 2nd batch and altered my already deviated recipe as follows:
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).

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.
Sounds good!
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Unread 07-26-2012, 07:00 PM   #143
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Quote:
Originally Posted by Trumpstylz View Post
Is the 47 varieties (heinz) apple cider vinegar okay? Is there a best one?
I prefer Heinz, myself.
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Unread 08-17-2012, 10:00 AM   #144
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Going to try this tonight on some wings. This sounds very similar to Wickers (with hot sauce added) which I use ALOT. I expect this to be really really good for our taste buds.
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Unread 08-17-2012, 10:09 AM   #145
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Yesterday I had my variation of that sauce on THE BEEF in wraps, which played nicely, but not as good as the typical tomato based sauce (our sweet & tangy tomato sauce from last weekend was already finished). I should have made a photo of those wraps, they nevertheless were just awesome.
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Unread 08-17-2012, 08:39 PM   #146
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Just made my batch this evening... Smells good. Can't wait to try it out tomorrow.
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Unread 08-18-2012, 08:49 AM   #147
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Quote:
Originally Posted by This is not your pork! View Post
Yesterday I had my variation of that sauce on THE BEEF in wraps, which played nicely, but not as good as the typical tomato based sauce (our sweet & tangy tomato sauce from last weekend was already finished). I should have made a photo of those wraps, they nevertheless were just awesome.


There are parts of North Carolina where they believe it is sacrilege to put ketchup based sauce on pork or vinegar based sauce on beef. However, I think you should just go with what you like. I bet those beef wraps were tasty either way!
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Unread 08-18-2012, 05:06 PM   #148
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Just marinaded a pork tenderloin in shack attack sauce today! It's on the Akron now...thanks Boshizzle!
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Unread 08-18-2012, 08:44 PM   #149
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Quote:
Originally Posted by Ijustwantedtolookatpics View Post
Just marinaded a pork tenderloin in shack attack sauce today! It's on the Akron now...thanks Boshizzle!
Sounds good! Post some pics!
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Unread 08-18-2012, 08:51 PM   #150
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Yep, I grilled my first tri tip today and used the shack attack I made yesterday,,,,, very good flavor together
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