Shack Attack BBQ Sauce Recipe - Page 11

Smoking Westy · 08-18-2012, 09:36 PM

Decided to make up a batch tonight, had everything including Texas Pete's which is one of my favorite buffalo sauces.

Doing some ribs tomorrow evening and a big pork butt cook next weekend so looking forward to trying this sauce out.

Boshizzle · 08-21-2012, 08:17 PM

Quote:

Originally Posted by Smoking Westy

Decided to make up a batch tonight, had everything including Texas Pete's which is one of my favorite buffalo sauces.

Doing some ribs tomorrow evening and a big pork butt cook next weekend so looking forward to trying this sauce out.

So, how did it go?

daninnewjersey · 01-16-2013, 07:13 AM

After reading this thread...and seeing all the positive reviews....I decided to whip up a batch. Like people said, it took all of 2 minutes to make. I used Crystal hot sauce since that isn't really hot and has a great flavor. Depending on the final outcome, I may increase the heat in round 2.

I did take a taste right after making it and man....it's GOOD. How long should it sit (refrigerated) before being introduced to Mr. pulled pork?

Bludawg · 01-16-2013, 07:56 AM

You actually put it in the refrigerator ? Today it's ready smoke it up.

daninnewjersey · 01-16-2013, 08:11 AM

Quote:

Originally Posted by Bludawg

You actually put it in the refrigerator ? Today it's ready smoke it up.

I put in there since I'm not cooking until Saturday. Was just wondering how long...if at all....it needs to sit and come together. I've seen some say it's ready to go and others say let it mellow....

SmokinSlowPoke · 01-16-2013, 08:41 AM

Oh man this is right up my alley! I have a sweet rub I use on my pork butts so this should complement it well!

I'm going to mix up a batch this weekend with some Franks Red Hot. I'm going to douse my slaw in this and slather that on top of a pulled pork sandwich, thanks for sharing!

hcj3rd · 01-16-2013, 03:42 PM

Glad this post got a bump. Recipe Copied will try it out this weekend.

John Bowen · 01-16-2013, 03:53 PM

I would have to go home and dig through my notes but that sauce seems incredibly close to a baste we used to use on our pork butts. Has anyone ever tried that????

Off the top of my head I think the only difference is that we used oil instead of water.

PatAttack · 01-16-2013, 06:27 PM

Quote:

Originally Posted by daninnewjersey

I put in there since I'm not cooking until Saturday. Was just wondering how long...if at all....it needs to sit and come together. I've seen some say it's ready to go and others say let it mellow....

I usually let mine sit for at least 24 hours in the fridge to let everything meld together.

Makeshift Chef · 01-17-2013, 07:41 AM

Thanks for posting this! I made some of this the other day with one slight modification. I added the leftover pan drippings from the smoke to it. It added a really nice smokey component to the flavor profile. Of course, I loved the recipe so much I also had to have some made up just as the recipe calls for, lol.

16Adams · 01-17-2013, 08:26 AM

Thanks so much for the Shack Attack recipe. Made a batch yesterday for this weekends smoke. Used Boardhead Jalapeno sauce. Gonna be great.

Smoking Westy · 01-17-2013, 08:41 AM

Quote:

Originally Posted by Boshizzle

So, how did it go?

Boshizzle - I must have missed this post way back when I 1st tried this recipe. I absolutely love it and have made several batches since then. It is one of the favorites among my guests as well.

BAD324 · 01-17-2013, 09:34 AM

Oh I might be trying this this weekend as well!

dietmar239 · 01-17-2013, 11:46 AM

Actually thinking about mopping my ribs with this sauce and adding it to my foiled mixture. I'm thinking too, if I add a little bit of this (with rendered foil fat and juices) to my glaze it should be quite heavenly.

John Bowen · 01-17-2013, 12:42 PM

If you use it as a mop I would add some peanut oil to it.

08-18-2012, 09:36 PM	#151
Smoking Westy Full Fledged Farker Join Date: 06-10-12 Location: Bloomington, IL Downloads: 0 Uploads: 0	Decided to make up a batch tonight, had everything including Texas Pete's which is one of my favorite buffalo sauces. Doing some ribs tomorrow evening and a big pork butt cook next weekend so looking forward to trying this sauce out. __________________ WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T"

01-16-2013, 07:56 AM	#154
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	You actually put it in the refrigerator ? Today it's ready smoke it up. __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

01-16-2013, 08:41 AM	#156
SmokinSlowPoke Knows what a fatty is. Join Date: 12-19-12 Location: Kansas City, MO Downloads: 0 Uploads: 0	Oh man this is right up my alley! I have a sweet rub I use on my pork butts so this should complement it well! I'm going to mix up a batch this weekend with some Franks Red Hot. I'm going to douse my slaw in this and slather that on top of a pulled pork sandwich, thanks for sharing! __________________ "Life is a Shipwreck but we must not forget to sing in the lifeboats"

01-16-2013, 03:42 PM	#157
hcj3rd On the road to being a farker Join Date: 10-13-09 Location: Alvin, Texas Downloads: 0 Uploads: 0	Glad this post got a bump. Recipe Copied will try it out this weekend. __________________ Harry Weber 22.5 WSM (2) UDS, Chargriller Acorn, Pit Barrel Cooker, Pitmaker Vault, Safe and Sniper on Trailer

01-17-2013, 08:26 AM	#161
16Adams On the road to being a farker Join Date: 01-16-13 Location: Texas Downloads: 0 Uploads: 0	Thanks so much for the Shack Attack recipe. Made a batch yesterday for this weekends smoke. Used Boardhead Jalapeno sauce. Gonna be great. __________________ Pit Barrel Cooker, CG Akorn, WSM 18.5, Mini WSM, Lodge Sportsman Hibachi,Tiernan SOB

01-16-2013, 03:53 PM	#158
John Bowen Full Fledged Farker Join Date: 01-09-13 Location: Tupelo, MS Downloads: 0 Uploads: 0	I would have to go home and dig through my notes but that sauce seems incredibly close to a baste we used to use on our pork butts. Has anyone ever tried that???? Off the top of my head I think the only difference is that we used oil instead of water.

01-17-2013, 07:41 AM	#160
Makeshift Chef Found some matches. Join Date: 10-25-12 Location: Dallas, Texas Downloads: 0 Uploads: 0	Thanks for posting this! I made some of this the other day with one slight modification. I added the leftover pan drippings from the smoke to it. It added a really nice smokey component to the flavor profile. Of course, I loved the recipe so much I also had to have some made up just as the recipe calls for, lol.

01-17-2013, 09:34 AM	#163
BAD324 Got Wood. Join Date: 12-13-12 Location: Cleveland, OH Downloads: 0 Uploads: 0	Oh I might be trying this this weekend as well!

01-17-2013, 11:46 AM	#164
dietmar239 Is lookin for wood to cook with. Join Date: 04-26-04 Location: Columbia MD Downloads: 0 Uploads: 0	Actually thinking about mopping my ribs with this sauce and adding it to my foiled mixture. I'm thinking too, if I add a little bit of this (with rendered foil fat and juices) to my glaze it should be quite heavenly.

01-17-2013, 12:42 PM	#165
John Bowen Full Fledged Farker Join Date: 01-09-13 Location: Tupelo, MS Downloads: 0 Uploads: 0	If you use it as a mop I would add some peanut oil to it.