Shack Attack BBQ Sauce Recipe - Page 16

Kloogee · 05-01-2013, 10:44 PM

Quote:

Originally Posted by Harbormaster

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'. <snip>

Thanks for sharing the recipe!

I just made my first ever batch of this for use for a party we are having this weekend. I used Franks for the sauce. I sure hope I have the experience you mention because, yowsa, very overpowering on the vinegar twang. I'll be checking it out again in a couple days.

tinman · 05-01-2013, 10:47 PM

Love it with Frank's. It does mellow a bit.

Kloogee · 05-05-2013, 11:30 AM

It definitely mellowed out a couple of days later and was a big hit at the party. Thanks for the recipe, I'll definitely keep a bottle mixed up.

Terry Hesticles · 07-01-2013, 11:11 PM

I've been on a BBQ-Brethren hiatus for several months due to different work schedule, family additions, etc. I've spent the last few days searching for this recipe and came across so many other sauces that looked good, but weren't quite this.

I used this several months ago for pulled pork and it's delicious! I'm not a vinegar-based bbq sauce fan, as I prefer a sweeter, thicker sauce, but I drizzle just enough of this sauce in a batch of pulled pork to give a subtle, tangy zest to the meat. Not enough to kick you in the teeth, just enough to enhance the flavor to detect a difference between sauced meat and un-sauced. I still top with a sweet bbq sauce for that perfect contrast.

Big thanks for this recipe. It'll be a hit on two Boston butts this weekend during the Independence Day festivities, no doubt.

Lake Dogs · 07-02-2013, 06:19 AM

I'm not one for mustard sauces, but this one is VERY good. Thanks Bo!

spinningwheel · 07-02-2013, 08:10 AM

It definitely mellows a bit, but still a little too much vinegar for my bunch. So I mixed it 50/50 with Sweet Baby Rays and now they love it. Time to make more for the 4th!

bbqgeekess · 07-11-2013, 08:37 PM

I smoked my first pork butt today and needed to season it with something after I pulled it. A forum member was kind enough to share this recipe with me, so I made it up and mixed in the bunch of pork shoulder and it turned out sooo yummy!

I don't dip the pork into this sauce as it is too vinegary that way, but I mix it in the pork beforehand and let it sit in the fridge that way. So delicious. I am not a big fan of sweet masking sauces. I could still taste all the pork and smoke flavor after applying this sauce; which is how I like it. I can't wait to buy some french bread and throw together a pulled pork & coleslaw sandwich with it.

Big M1ke · 07-11-2013, 10:10 PM

Quote:

Originally Posted by Harbormaster

3/4 cup Miracle Whip + 1/4 cup Shack Attack sauce = 1 kicka$$ dressing for coleslaw.

Now that sounds awesome.

Harbormaster · 08-09-2013, 08:41 PM

I'm cleaning out some crap in the fridge the other day and I came across a jar of Big Butz Carolina Magic vinegar sauce with about a half cup left in it. Added it to what was left of the Shack Attack sauce.

It does not suck.

stanjk · 08-10-2013, 06:08 AM

New to this forum but had been lurking for a couple of weeks. Made a batch of this sauce using dijon mustard and Sriracha sauce. After a day or 2 of ageing on the counter - awesome! It's now a staple on my countertop. Just want to say thanks for the recipe and looking forward to trying other hot sauces in this recipe. Thanks Bo!

Big M1ke · 08-27-2013, 02:59 PM

I just used this sauce to make some coleslaw. I used about 3/4 cup of miracle whip a little more than a 1/4 Cup of shack attack and about 2 teaspoons of sugar Nd mixed it with a 16 oz bag of slaw. So good!

THoey1963 · 01-16-2014, 06:12 PM

Nice... I will be giving this a try to go with some baby back's this weekend.

vhram · 01-18-2014, 11:15 AM

Thanks for posting , sounds good. will be trying soon.

THoey1963 · 01-19-2014, 04:10 AM

Ok, I made a batch of this yesterday, and... Well... Dunno. All I taste is vinegar. Not saying it is bad, but maybe not what I am used to or expecting.

I made it exactly as the recipe said except using Cholula instead of the Texas Pete. Looked at the store and TP was in a huge bottle and Cholula was in a perfect 2 oz or 1/4 cup bottle. Blended it in my blender, put it in plastic squirt bottles. I'll taste it again today and... Well, not sure what I'll do.

Maybe it is just not right for me...

EDIT: Ok, just talked to the wife about that bottle of Apple Cider Vinegar we have. She / we have no idea how long it has been there. Neither of us has used it in a long time. Maybe years. Any chance it pickled? Can vinegar pickle? Maybe that is the reason. I just tasted the sauce again and I can taste some spices trying to come through, but first and foremost I still mainly taste vinegar.

Wolverine · 01-19-2014, 06:12 AM

fresh is best, I guess, the vinegar taste seems more to me a finishing sauce for pork, I wonder if you could put it in a pan and heat it up as you mix together would help mask or blend the flavor better to avoid the wait of 24 hours or so ,

05-01-2013, 10:47 PM	#227
tinman On the road to being a farker Join Date: 09-09-12 Location: Renton, Washington	Love it with Frank's. It does mellow a bit. __________________ Brick Red Weber Performer UDS 22.5 Kettle Weber One Touch Silver Frankenweber!

07-02-2013, 06:19 AM	#230
Lake Dogs Quintessential Chatty Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Name/Nickname : Hance	I'm not one for mustard sauces, but this one is VERY good. Thanks Bo! __________________ Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills

07-02-2013, 08:10 AM	#231
spinningwheel On the road to being a farker Join Date: 05-27-13 Location: Brunswick, Ohio	It definitely mellows a bit, but still a little too much vinegar for my bunch. So I mixed it 50/50 with Sweet Baby Rays and now they love it. Time to make more for the 4th! __________________ The early bird may get the worm, but the second mouse gets the cheese.

07-11-2013, 08:37 PM	#232
bbqgeekess Babbling Farker Join Date: 07-06-13 Location: Oklahoma	I smoked my first pork butt today and needed to season it with something after I pulled it. A forum member was kind enough to share this recipe with me, so I made it up and mixed in the bunch of pork shoulder and it turned out sooo yummy! I don't dip the pork into this sauce as it is too vinegary that way, but I mix it in the pork beforehand and let it sit in the fridge that way. So delicious. I am not a big fan of sweet masking sauces. I could still taste all the pork and smoke flavor after applying this sauce; which is how I like it. I can't wait to buy some french bread and throw together a pulled pork & coleslaw sandwich with it. __________________ 18.5" WSM and 22.5" OTG.

08-09-2013, 08:41 PM	#234
Harbormaster somebody shut me the fark up. Join Date: 07-14-06 Location: Wyocena/Pardeeville, WI Name/Nickname : Clark	I'm cleaning out some crap in the fridge the other day and I came across a jar of Big Butz Carolina Magic vinegar sauce with about a half cup left in it. Added it to what was left of the Shack Attack sauce. It does not suck. __________________ Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, E, DH, DA, EZ, DZ, EO, DU, DR); 5 - 22.5" Bar-B-Q-Kettles; 2 - 18.5" Bar-B-Q-Kettle; 4 WGAs (EZ, DE, N, B); 2 SJPs ( DR, DR); 2 Smokey Joes (A, K); Brinkman Cimmaron. "For when democracy becomes tyranny, those of us with rifles still get to vote"

05-05-2013, 11:30 AM	#228
Kloogee Full Fledged Farker Join Date: 09-05-12 Location: Midwest	It definitely mellowed out a couple of days later and was a big hit at the party. Thanks for the recipe, I'll definitely keep a bottle mixed up.

07-01-2013, 11:11 PM	#229
Terry Hesticles Knows what a fatty is. Join Date: 09-13-12 Location: Edmond, OK	I've been on a BBQ-Brethren hiatus for several months due to different work schedule, family additions, etc. I've spent the last few days searching for this recipe and came across so many other sauces that looked good, but weren't quite this. I used this several months ago for pulled pork and it's delicious! I'm not a vinegar-based bbq sauce fan, as I prefer a sweeter, thicker sauce, but I drizzle just enough of this sauce in a batch of pulled pork to give a subtle, tangy zest to the meat. Not enough to kick you in the teeth, just enough to enhance the flavor to detect a difference between sauced meat and un-sauced. I still top with a sweet bbq sauce for that perfect contrast. Big thanks for this recipe. It'll be a hit on two Boston butts this weekend during the Independence Day festivities, no doubt.

08-10-2013, 06:08 AM	#235
stanjk Is lookin for wood to cook with. Join Date: 08-08-13 Location: lake worth, fl	New to this forum but had been lurking for a couple of weeks. Made a batch of this sauce using dijon mustard and Sriracha sauce. After a day or 2 of ageing on the counter - awesome! It's now a staple on my countertop. Just want to say thanks for the recipe and looking forward to trying other hot sauces in this recipe. Thanks Bo!

08-27-2013, 02:59 PM	#236
Big M1ke is one Smokin' Farker Join Date: 02-05-13 Location: North Wales Pa	I just used this sauce to make some coleslaw. I used about 3/4 cup of miracle whip a little more than a 1/4 Cup of shack attack and about 2 teaspoons of sugar Nd mixed it with a 16 oz bag of slaw. So good! __________________ PBC---Weber Kettle

01-16-2014, 06:12 PM	#237
THoey1963 somebody shut me the fark up. Join Date: 01-08-14 Location: San Antonio, TX Name/Nickname : Terry	Nice... I will be giving this a try to go with some baby back's this weekend. __________________ There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :) Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL].

01-18-2014, 11:15 AM	#238
vhram Full Fledged Farker Join Date: 03-02-11 Location: california	Thanks for posting , sounds good. will be trying soon.

01-19-2014, 04:10 AM	#239
THoey1963 somebody shut me the fark up. Join Date: 01-08-14 Location: San Antonio, TX Name/Nickname : Terry	Ok, I made a batch of this yesterday, and... Well... Dunno. All I taste is vinegar. Not saying it is bad, but maybe not what I am used to or expecting. I made it exactly as the recipe said except using Cholula instead of the Texas Pete. Looked at the store and TP was in a huge bottle and Cholula was in a perfect 2 oz or 1/4 cup bottle. Blended it in my blender, put it in plastic squirt bottles. I'll taste it again today and... Well, not sure what I'll do. Maybe it is just not right for me... EDIT: Ok, just talked to the wife about that bottle of Apple Cider Vinegar we have. She / we have no idea how long it has been there. Neither of us has used it in a long time. Maybe years. Any chance it pickled? Can vinegar pickle? Maybe that is the reason. I just tasted the sauce again and I can taste some spices trying to come through, but first and foremost I still mainly taste vinegar. __________________ There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :) Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. Last edited by THoey1963; 01-19-2014 at 04:27 AM.. Reason: New info...

01-19-2014, 06:12 AM	#240
Wolverine is one Smokin' Farker Join Date: 12-09-12 Location: Clarkston Michigan	fresh is best, I guess, the vinegar taste seems more to me a finishing sauce for pork, I wonder if you could put it in a pan and heat it up as you mix together would help mask or blend the flavor better to avoid the wait of 24 hours or so , __________________ Meadow Creek PR60 w/dx2,WSM 22.5 Party Q, Performer, 26.75 kettle Gaser,