Shack Attack BBQ Sauce Recipe - Page 17

El Ropo · 01-19-2014, 08:45 AM

I've made 3 or 4 batches of this. In my experience, it is always best after letting sit in the fridge for a week, shaking it up once a day. The flavors blend and mellow with the rest time. After 3 or 4 weeks, it's amazing. I've been adding a teaspoon of granulated garlic, and using Louisiana Supreme Habanero Pepper sauce for the hot sauce part.

Billy Roo's BBQ · 01-20-2014, 12:12 AM

I just made up a batch. Thanks for sharing. I know I am going to like it....but I will let you exactly how much I like it after it sits for a few days in the fridge.

Bigrolltide1877 · 01-30-2014, 06:35 PM

Just made up a batch. Its for sure a different type of sauce gonna use it saturday. As of right now i dont really know what to think about it. ;)

bbqgeekess · 01-30-2014, 06:48 PM

Quote:

Originally Posted by Bigrolltide1877

Just made up a batch. Its for sure a different type of sauce gonna use it saturday. As of right now i dont really know what to think about it. ;)

Wait 24-30 hours then taste again.. it will taste entirely different (and better).

I always sauce my pork butt with this stuff.

I use it as the foiling liquid and as a sauce after I pull it (I pour in about a cup of it for a 10 pound roast). Then I might use sweet baby rays as a finishing sauce for a sandwich--a very light amount on top of that shack attacked pork (they go together well). If I put in a soft taco, I finish it with salsa verde instead.

I like this sauce so much I made a scrapbook 3x5 recipe card for it :)

tpope · 05-26-2014, 03:06 PM

I get an "Old Thread Warning" when posting to this thread... So what. I gotta stir this one up so that folks remember how good this sauce is... Make and enjoy some with your family. Today, tomorrow and next year...

gtr · 05-26-2014, 03:08 PM

Fixin' to make some now for next week - love this stuff!

Boshizzle · 05-26-2014, 05:11 PM

Thanks, brethren! I'm glad you all enjoy the old VA BBQ sauce!

I will be posting a recipe for a Virginia red sauce soon called Griffin's Virginia Red. Great story behind the 19th century VA BBQ cook that inspired it. I don't know that it's as good as Shack sauce, but it's pretty tasty, I think.

Lake Dogs · 05-26-2014, 05:21 PM

Quote:

Originally Posted by Boshizzle

Thanks, brethren! I'm glad you all enjoy the old VA BBQ sauce!

I will be posting a recipe for a Virginia red sauce soon called Griffin's Virginia Red. Great story behind the 19th century VA BBQ cook that inspired it. I don't know that it's as good as Shack sauce, but it's pretty tasty, I think.

Can't wait.

tpope · 05-26-2014, 05:23 PM

Quote:

Originally Posted by Boshizzle

Thanks, brethren! I'm glad you all enjoy the old VA BBQ sauce!

I will be posting a recipe for a Virginia red sauce soon called Griffin's Virginia Red. Great story behind the 19th century VA BBQ cook that inspired it. I don't know that it's as good as Shack sauce, but it's pretty tasty, I think.

Bring it on..

jeffreywp1 · 06-19-2014, 08:22 PM

I just made a quadruple batch! Was it a sin

to use smoked paprika? That's all I had as it is usually what I buy. It taste pretty good after 2 days, but I think it would be better with regular paprika.

Tricky · 06-20-2014, 12:51 AM

Anyone tried it with Sriracha? I made a batch a couple of weekends ago and it was fantastic, but it was the first time I had made it and I'm curious if its that much different than if I would have used Franks or something like that.

HookedOnQ · 06-20-2014, 08:32 AM

Quote:

Originally Posted by Tricky

Anyone tried it with Sriracha? I made a batch a couple of weekends ago and it was fantastic, but it was the first time I had made it and I'm curious if its that much different than if I would have used Franks or something like that.

I cant say for sriracha put ive made it with franks and Texas pete and seen little to no difference.

jemezspring · 06-20-2014, 09:04 AM

Quote:

Originally Posted by Tricky

Anyone tried it with Sriracha? I made a batch a couple of weekends ago and it was fantastic, but it was the first time I had made it and I'm curious if its that much different than if I would have used Franks or something like that.

Funny you should post this today as exactly 2 years ago today, post #44, I wrote about making this with sriracha. That batch tasted more like a pure hot sauce to me. But I later used a measuring cup and found out I was not using enough vinegar. The recipe called for 1 1/2 cups and I used less than a cup. To this day it is still my favorite sauce for pulled pork. Also good on chicken, pizza, fried fish, eggs or straight out the bottle to wake up the taste buds.

To answer your question yes many have used sriracha and to me I can not taste a big difference between it and Franks. Pick your favorite hot sauce and go with it. I also use whatever mustard I have on hand, dijon, yellow, deli, lots of fresh coarse black pepper and smoked paprika.

aawa · 06-20-2014, 09:25 AM

Quote:

Originally Posted by Tricky

Anyone tried it with Sriracha? I made a batch a couple of weekends ago and it was fantastic, but it was the first time I had made it and I'm curious if its that much different than if I would have used Franks or something like that.

I have made several batches with sriracha. I do like it, but I prefer franks red hot or a habanero mango hot sauce that my roommate has to make the Shack Sauce.

midwestsmokeboy · 06-20-2014, 12:21 PM

Quote:
Originally Posted by Tricky

Anyone tried it with Sriracha? I made a batch a couple of weekends ago and it was fantastic, but it was the first time I had made it and I'm curious if its that much different than if I would have used Franks or something like that.

Funny you should post this today as exactly 2 years ago today, post #44, I wrote about making this with sriracha. That batch tasted more like a pure hot sauce to me. But I later used a measuring cup and found out I was not using enough vinegar. The recipe called for 1 1/2 cups and I used less than a cup. To this day it is still my favorite sauce for pulled pork. Also good on chicken, pizza, fried fish, eggs or straight out the bottle to wake up the taste buds.

The recipe calls for 3 cups of vinegar not 1 1/2cups. That could be the problem

01-19-2014, 08:45 AM	#241
El Ropo Quintessential Chatty Farker Join Date: 10-06-10 Location: Austin, TX Name/Nickname : Roger	I've made 3 or 4 batches of this. In my experience, it is always best after letting sit in the fridge for a week, shaking it up once a day. The flavors blend and mellow with the rest time. After 3 or 4 weeks, it's amazing. I've been adding a teaspoon of granulated garlic, and using Louisiana Supreme Habanero Pepper sauce for the hot sauce part. __________________ 22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)

01-30-2014, 06:35 PM	#243
Bigrolltide1877 On the road to being a farker Join Date: 06-17-13 Location: Cullman,Alabama	Just made up a batch. Its for sure a different type of sauce gonna use it saturday. As of right now i dont really know what to think about it. ;) __________________ Char-Broil American Gourmet Deluxe Offset Smoker, MES 30.

05-26-2014, 03:08 PM	#246
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	Fixin' to make some now for next week - love this stuff! __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

05-26-2014, 05:11 PM	#247
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia	Thanks, brethren! I'm glad you all enjoy the old VA BBQ sauce! I will be posting a recipe for a Virginia red sauce soon called Griffin's Virginia Red. Great story behind the 19th century VA BBQ cook that inspired it. I don't know that it's as good as Shack sauce, but it's pretty tasty, I think. __________________ Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.

06-19-2014, 08:22 PM	#250
jeffreywp1 is one Smokin' Farker Join Date: 04-02-14 Location: Evinton VA	I just made a quadruple batch! Was it a sin to use smoked paprika? That's all I had as it is usually what I buy. It taste pretty good after 2 days, but I think it would be better with regular paprika. __________________ A-1 Competition Smoker, Char-Griller Pro, Maverick ET-72 & ET-73, Lime Green Thermopop

01-20-2014, 12:12 AM	#242
Billy Roo's BBQ On the road to being a farker Join Date: 01-06-14 Location: THE BIG MITTEN	I just made up a batch. Thanks for sharing. I know I am going to like it....but I will let you exactly how much I like it after it sits for a few days in the fridge.

05-26-2014, 03:06 PM	#245
tpope Full Fledged Farker Join Date: 04-13-12 Location: North West, GA	I get an "Old Thread Warning" when posting to this thread... So what. I gotta stir this one up so that folks remember how good this sauce is... Make and enjoy some with your family. Today, tomorrow and next year...

06-20-2014, 12:51 AM	#251
Tricky is one Smokin' Farker Join Date: 12-06-10 Location: Ventura County, CA	Anyone tried it with Sriracha? I made a batch a couple of weekends ago and it was fantastic, but it was the first time I had made it and I'm curious if its that much different than if I would have used Franks or something like that. __________________ Rec Tec with bull horns -- UDS (Big Blue) -- 2 Weber kettles -- Weber gasser -- DCS outdoor stainless built-in nat. gasser with smoker box and rotisserie -- Dutch ovens a-plenty -- bright yellow can't-lose-me Thermapen

06-20-2014, 12:21 PM	#255
midwestsmokeboy Full Fledged Farker Join Date: 07-10-12 Location: columbus Junction, iowa	Quote: Originally Posted by Tricky Anyone tried it with Sriracha? I made a batch a couple of weekends ago and it was fantastic, but it was the first time I had made it and I'm curious if its that much different than if I would have used Franks or something like that. Funny you should post this today as exactly 2 years ago today, post #44, I wrote about making this with sriracha. That batch tasted more like a pure hot sauce to me. But I later used a measuring cup and found out I was not using enough vinegar. The recipe called for 1 1/2 cups and I used less than a cup. To this day it is still my favorite sauce for pulled pork. Also good on chicken, pizza, fried fish, eggs or straight out the bottle to wake up the taste buds. The recipe calls for 3 cups of vinegar not 1 1/2cups. That could be the problem