Shack Attack BBQ Sauce Recipe - Page 3

aquablue22 · 06-19-2012, 05:52 PM

Now this has become a serious issue. I just used this as Salad Dressing and it rocks. In the morning I'm gonna use it for toothpaste!

btcg · 06-19-2012, 05:57 PM

Quote:

Originally Posted by Boshizzle

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.

GREAT job bro!

maybe it ought to go without saying, but I'll say it anyways:

You are truly one of the best cooks on this site!

Boshizzle · 06-19-2012, 05:58 PM

Quote:

Originally Posted by deguerre

I'm assuming yellow prepared mustard from the OP (French's?)...

Yep, yellow mustard from a jar.

enasnidx · 06-19-2012, 06:09 PM

I can't wait to try this! You don't simmer this on the stove or anything? Just mix it up and let it sit (I assume no refridgeration necessary with the vinegar in it)?

Boshizzle · 06-19-2012, 06:23 PM

Nope, just mix it up well (I use a blender) and let it sit.

Pitmaster T · 06-19-2012, 06:29 PM

Or just close the high hat up, make it funky and let it sit for 2 boogie nights before you do the housequake.

Funk speak

Ag76 · 06-19-2012, 07:07 PM

A whisk should mix it up well too. I have not tried it yet, but plan to.

T-Man · 06-19-2012, 09:41 PM

Boshizzle .. Do you use Texas Pete as your hot sauce in the shack attack recipe..??
Seems like that would be the go to hot sauce for that recipe...

Ag76 · 06-19-2012, 09:42 PM

Quote:

Originally Posted by Boshizzle

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.

Question regarding "1/4 cup of your favorite hot sauce" - I assume you are referring to Tabasco Sauce or Louisiana Hot Sauce as opposed to something like Pace Picante Sauce?

Boshizzle · 06-19-2012, 09:43 PM

I personally don't like Tabasco. I use Texas Pete. But, use whatever you like.

Chezmatt · 06-19-2012, 10:18 PM

Just whipped up a batch of this. It took all of about 2 minutes. Obviously, I haven't let it sit for 24-48 hours yet, but I can report that it's pretty damn tasty already. Well done, Bo.

Sleepy Smoker · 06-19-2012, 11:34 PM

I might have to give this a try over the next few weeks as it sounds like something I would really enjoy.

Thanks for sharing.

RedPig · 06-20-2012, 04:42 AM

Thanks Bo for putting it up for us. I will christen the pork shoulder I'm cooking this weekend with it.

jemezspring · 06-20-2012, 05:41 AM

I mixed up a batch a couple of days ago using what I had at hand. That meant sriracha as the hot sauce of choice and whole black peppercorns. Put it all in a jar and gave it a good shakin. Tasted ok but nothing special. Fast forward to last nights grilled chicken and much much better. Saying all this to say the flavor will change as it ages. Very tasty.

gooose53 · 06-21-2012, 01:38 PM

I'm fixing some butts for the office this weekend so I'm making this sauce and bringing it in. Like to get the opinions of the none bbq cooks.

06-19-2012, 05:52 PM	#31
aquablue22 Babbling Farker Join Date: 11-26-08 Location: Ormond Beach, Florida	Now this has become a serious issue. I just used this as Salad Dressing and it rocks. In the morning I'm gonna use it for toothpaste! __________________ Weber Spirit E-310 Gasser 1 - Big Green Egg - Large 2 - 22.5 Weber Kettles 2 - 18.5 Weber Kettle 1 - WSM Mini I live in fear that my Wife will sell all my "TOYS" when I die for WHAT I told her I paid for them!!

06-19-2012, 06:09 PM	#34
enasnidx Full Fledged Farker Join Date: 05-23-11 Location: Central MN	I can't wait to try this! You don't simmer this on the stove or anything? Just mix it up and let it sit (I assume no refridgeration necessary with the vinegar in it)? __________________ 🔥 🔥 The Docfather BBQ Team 🔥 🔥 www.facebook.com/TheDocfatherBBQ

06-19-2012, 06:23 PM	#35
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia	Nope, just mix it up well (I use a blender) and let it sit. __________________ Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.

06-19-2012, 06:29 PM	#36
Pitmaster T Babbling Farker Join Date: 04-03-11 Location: Texas	Or just close the high hat up, make it funky and let it sit for 2 boogie nights before you do the housequake. Funk speak __________________ Where all the orange women at? instagram youtube tik tok Facebook

06-19-2012, 07:07 PM	#37
Ag76 is One Chatty Farker Join Date: 08-13-05 Location: Tyler, Texas	A whisk should mix it up well too. I have not tried it yet, but plan to. __________________ 30" x 60" Double Lid With Firebox on Trailer Lyfe Tyme - 16" x 40" Single Lid With Firebox 3 Weber Kettles 2 WSMs

06-19-2012, 09:41 PM	#38
T-Man is one Smokin' Farker Join Date: 01-14-10 Location: South Louisiana	Boshizzle .. Do you use Texas Pete as your hot sauce in the shack attack recipe..?? Seems like that would be the go to hot sauce for that recipe... __________________ Med. Spicewine , Oklahoma Joe's Offset Smoker , Weber Kettle and a Cookshack O25 ...

06-19-2012, 09:43 PM	#40
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia	I personally don't like Tabasco. I use Texas Pete. But, use whatever you like. __________________ Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.

06-19-2012, 10:18 PM	#41
Chezmatt Full Fledged Farker Join Date: 06-05-11 Location: San Francisco, CA	Just whipped up a batch of this. It took all of about 2 minutes. Obviously, I haven't let it sit for 24-48 hours yet, but I can report that it's pretty damn tasty already. Well done, Bo. __________________ 22.5" WSM (x2) /[COLOR=Orange][B] Orange [/B][/COLOR]& [B]Black [/B]Mini-WSM / Lion gas grill / [COLOR="SeaGreen"][B]Green[/B][/COLOR] Weber Performer / [COLOR="Red"][B]Red[/B][/COLOR] & [COLOR="gold"][B] Gold [/B][/COLOR] Mini-WSM / XL Big Green Egg

06-19-2012, 11:34 PM	#42
Sleepy Smoker Full Fledged Farker Join Date: 08-21-10 Location: Northern Illinois	I might have to give this a try over the next few weeks as it sounds like something I would really enjoy. Thanks for sharing.

06-20-2012, 04:42 AM	#43
RedPig Full Fledged Farker Join Date: 10-09-10 Location: Hampton Roads, VA	Thanks Bo for putting it up for us. I will christen the pork shoulder I'm cooking this weekend with it. __________________ RedPig, Swing Dings, KCBS Member, KCBS CBJ, BGE, Peoria Custom Offset, WSM, Weber Kettle, Traeger Lil Tex, UDS x 2, Stoker 2.0

06-20-2012, 05:41 AM	#44
jemezspring is one Smokin' Farker Join Date: 10-09-09 Location: Chicago Proper	I mixed up a batch a couple of days ago using what I had at hand. That meant sriracha as the hot sauce of choice and whole black peppercorns. Put it all in a jar and gave it a good shakin. Tasted ok but nothing special. Fast forward to last nights grilled chicken and much much better. Saying all this to say the flavor will change as it ages. Very tasty.

06-21-2012, 01:38 PM	#45
gooose53 Full Fledged Farker Join Date: 07-07-08 Location: Goose Creek, SC	I'm fixing some butts for the office this weekend so I'm making this sauce and bringing it in. Like to get the opinions of the none bbq cooks. __________________ 2010 South Carolina State BBQ Champion (SCBA)