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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 03-10-2013, 05:23 PM   #211
Jukas
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Awesome sauce. I made a batch a few days ago, that I reduced some raspberries and added to it. My wife loved it on some ABT's but looked at me funny when I put it on pizza today and just shook her head and said "No".

Her loss, more for me!
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Unread 03-11-2013, 02:10 AM   #212
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Default Re: Shack Attack BBQ Sauce Recipe

Quote:
Originally Posted by buccaneer View Post
I have tweaked it pretty far but the original is still great as well.
Very happy to have learned of this!
And your addition is?
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Unread 03-11-2013, 03:00 AM   #213
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I have just made a new batch two days ago, and replaced 1/2 cup of the vinegar and the 1/4 cup of water with apple juice, and used Sriracha as hot sauce. Didn't taste it yet, but the next pulled pork sandwich can't be that far away.
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Unread 03-12-2013, 09:38 AM   #214
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I made a batch last night. Had Cholula sauce in the cupboard and a bamix at the ready. DANG! It's good... right off the bat.

I will have to make a much hotter batch for my boyfriend. He is a ghost pepper kind of guy.
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Unread 03-12-2013, 11:17 AM   #215
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*Looks in pantry. Realizes he has all the ingredients on hand.

Be right back!
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Unread 03-12-2013, 03:09 PM   #216
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While my chipotle coffee bbq sauce was simmering, I decided to make a second batch of shack attack today. I used franks red hot (a bit more than 1/4 cup as I wanted some more heat) for this batch (sriracha for the first) and about 4oz of leftover blackberries from the jam I made yesterday that I reduced for about 90 minutes.

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Unread 03-27-2013, 10:09 AM   #217
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I finally got off of my lazy backside and made a batch of this last weekend. I followed the original recipe exactly, using Frank's Redhot as the pepper sauce.

The first taste after it was mixed had an overpowering vinegar twang to it, and I thought there was no way this was going to be any good.

It sat in the fridge in a clean Dr. Pepper bottle for a couple of days and I tried it again. What a difference a couple of days make! Much smoother, less 'vinegary'. So far it has been sampled on eggs, Mac-N-Cheese, ring bologna, pork cutlets, and sipped straight from the bottle. I can't wait to play with it a little and try some other styles of pepper sauces.

Thanks for sharing the recipe!
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Unread 03-27-2013, 11:41 AM   #218
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Thanks for the recipe... I've been looking for something else to drink lately...
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Unread 03-28-2013, 11:57 PM   #219
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I continue to love this stuff. Just to add a couple more uses:
Last week,I mixed the Shack Attack with some mayo and made an awesome dipping sauce for vegetables and chicken (kind of like a BBQ version of ranch dressing). It sounds weird, but its tasty.
Tonight, I mixed the Shack Attack with some yellow mustard and made a sauce for pork loin. It was great, kind of similar to a mustard-based BBQ sauce.
This has quickly become a staple in our pantry- it's great on just about everything.
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Unread 04-20-2013, 09:19 AM   #220
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just made this. tastes awesome without even chilling.
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Unread 04-21-2013, 09:30 PM   #221
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Made up a batch tonite. It taste great already and im sure it will only get better as it sits
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Unread 04-22-2013, 01:13 AM   #222
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What kind of hot sauce do you use?
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Unread 04-22-2013, 02:17 AM   #223
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Never mind
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Unread 04-28-2013, 07:19 PM   #224
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3/4 cup Miracle Whip + 1/4 cup Shack Attack sauce = 1 kicka$$ dressing for coleslaw.
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Unread 04-29-2013, 03:27 PM   #225
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Quote:
Originally Posted by Boshizzle View Post
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.


Used this weekend, freaking AWESOME!
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