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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 01-22-2013, 04:29 PM   #181
Boshizzle
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I'm glad to see that I'm not the only who developed a BBQ sauce drinking problem from that stuff. Support is important in these situations.
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Unread 01-22-2013, 04:31 PM   #182
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anyone else had it with black cherries and vanilla ice cream yet?


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Unread 01-22-2013, 04:35 PM   #183
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Quote:
Originally Posted by buccaneer View Post
anyone else had it with vanilla ice cream yet?

Hmmmm, that's an idea!

The BBQ joint I worked at while in high school had customers who would come in and ask for BBQ sauce milkshakes. They had us make a vanilla milkshake and put BBQ sauce in it. Some even asked for a glass of ice so they could fill it with the sauce and drink it chilled. That used to kind of turn my stomach. But, I suppose working around the sweet sauce that we served everyday and going home smelling like it made me not want that much of it at one time.
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Unread 01-22-2013, 10:23 PM   #184
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Made a batch yesterday with Srirachi chili sauce and it turned out great.
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Unread 01-23-2013, 04:20 PM   #185
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I tried this on some pulled pork I did on Monday, and then used it as a dip for a spatchcocked chicken yesterday.
It was awesome! Thanks for posting the recipe!

Last edited by smokainmuskoka; 01-23-2013 at 05:55 PM..
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Unread 01-23-2013, 06:10 PM   #186
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Once you've had Shack, you won't go back !!!!
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Unread 01-27-2013, 03:11 PM   #187
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I made a batch of this sauce, put it on this pork shoulder a couple hours before I took it off the smoker and made pulled pork sammies!
Delicious!
Pork1.jpg

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File Type: jpg Pork2.jpg (78.7 KB, 260 views)
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Unread 01-27-2013, 06:02 PM   #188
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Just made a pseudo "Love Gravy" by mixing equal parts shack and honey.

It was fantastic with some popeye's chicken.
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Unread 01-27-2013, 07:09 PM   #189
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Quote:
Originally Posted by noquarter View Post
I made a batch of this sauce, put it on this pork shoulder a couple hours before I took it off the smoker and made pulled pork sammies!
Delicious!
Pork1.jpg

Pork2.jpg
Wow, nice job!
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Unread 01-27-2013, 07:10 PM   #190
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Quote:
Originally Posted by FattyMac View Post
Just made a pseudo "Love Gravy" by mixing equal parts shack and honey.

It was fantastic with some popeye's chicken.
That sounds pretty tasty!
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Unread 01-27-2013, 07:43 PM   #191
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I used to drink spicy v8's all the time. This stuff is way better! And it all started with one innocent sip! I'm gonna have to start keeping two bottles of this stuff around now.
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Unread 01-29-2013, 10:31 PM   #192
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I've gotta stop making it- every time I do, I just keep taking teaspoon shots of it til its gone (days later).

I do a few mods to the recipe. For example, I use kosher salt sometimes, but usually just leave out completely and add a tad bit of ketchup, sugar, cayenne, or chili powder.

How do you guys vary it?
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Unread 01-30-2013, 09:23 AM   #193
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Quote:
Originally Posted by Trumpstylz View Post
I've gotta stop making it- every time I do, I just keep taking teaspoon shots of it til its gone (days later).

I do a few mods to the recipe. For example, I use kosher salt sometimes, but usually just leave out completely and add a tad bit of ketchup, sugar, cayenne, or chili powder.

How do you guys vary it?
So far I've just been using a different hot sauce each time. Usually habanero.
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Unread 01-30-2013, 09:35 AM   #194
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I cut the vinegar by 1/4 cup and replace it and the water with apple juice.
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Unread 01-30-2013, 09:57 AM   #195
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Quote:
Originally Posted by Bludawg View Post
I cut the vinegar by 1/4 cup and replace it and the water with apple juice.
Interesting idea that I'll have to try out myself. I just had some of my last batch over PP for lunch, till now I always have replaced the hot sauce by another part of vinegar + cayenne pepper due to the lack of a fitting hot sauce (it's a shame the usual hot sauces are mostly available only in tiny bottles at horrible prices around here), but unfortunately that leads to quite a vinegary flavor profile. So either I'll have to find a large bottle of hot sauce, or I'll try with Sriracha on my next batch.
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