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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-06-2013, 07:15 PM | #1 |
is one Smokin' Farker
Join Date: 01-13-13
Location: Eastern NC
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Shack Attack Sauce
Made a mason jar of it yesterday morning per Bludawgs recommendation for a wing sauce. I've just been tasting it today and won't be able to use it until the weekend. Should I put it in the fridge or just leave it out? I figured it'd keep either way with the vinegar in it but was wondering whats best.
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10-06-2013, 07:32 PM | #2 |
On the road to being a farker
Join Date: 05-27-13
Location: Brunswick, Ohio
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I keep it in the fridge. No real reason to do so because of all the vinegar, but I guess it makes me feel safer.
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10-06-2013, 08:06 PM | #3 |
somebody shut me the fark up.
Join Date: 01-16-13
Location: USA
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Fridge
+1 on fridge. Remove and shake daily. Best day four forward IMHO
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10-06-2013, 08:09 PM | #4 |
Is lookin for wood to cook with.
Join Date: 09-27-13
Location: Lufkin TX
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we need the ingredients in order to make an informed recommendation.
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10-06-2013, 08:23 PM | #5 |
On the road to being a farker
Join Date: 05-27-13
Location: Brunswick, Ohio
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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 also replace the water with apple juice or Figgs Apple Pie Mix for a little sweeter sauce. I try to let it set for a week if I can, depends on what's for dinner and who's dining with us. Sometimes I have to make 2 batches to keep the kids friends out of the 'newest' batch.
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The early bird may get the worm, but the second mouse gets the cheese. |
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10-06-2013, 08:24 PM | #6 |
is one Smokin' Farker
Join Date: 01-13-13
Location: Eastern NC
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Ok. Just put in fridge. Will use Wednesday it's looking like.
That is if I don't drink it first. |
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10-06-2013, 11:04 PM | #7 |
is one Smokin' Farker
Join Date: 08-23-13
Location: San Gabriel, CA
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Shack attack sauce is awesome good
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10-07-2013, 04:22 PM | #8 |
Full Fledged Farker
Join Date: 04-13-12
Location: North West, GA
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I have to hide it from myself. Otherwise I'm doing shots.
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10-07-2013, 04:29 PM | #9 |
Full Fledged Farker
Join Date: 04-30-12
Location: Huntsville, AL
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try it with sarachi and then thank me
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10-08-2013, 08:55 AM | #10 |
is one Smokin' Farker
Join Date: 01-13-13
Location: Eastern NC
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10-08-2013, 09:12 AM | #11 |
Babbling Farker
Join Date: 07-03-12
Location: Virginia Beach, VA
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I always have some on hand in the fridge.
I use some sirracha and frank's hot sauce together in my Shack Attack Sauce. It gives me a some good spice and good flavors.
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~Ren~ Fat Kids Club Founding Member |
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10-08-2013, 09:42 AM | #12 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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I always keep it in the pantry direct sunlight IMO is a bigger issue, since the sauce is 60 % vinegar it is shelf stable. Who enjoys a cold sauce on hot food, not this cowboy.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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10-08-2013, 11:00 AM | #13 |
Knows what a fatty is.
Join Date: 11-21-11
Location: Dalton, GA
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Sarachi
You read my mind on this one....I made it for the first time this week and took a long hard stare at the bottle of sarachi in my fridge, but I reluctantly stuck to the original recipe and it's getting better each day
Sarachi will go into the next batch - what ratio do you prefer? |
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10-08-2013, 12:34 PM | #14 |
On the road to being a farker
Join Date: 08-02-13
Location: Fort Atkinson, WI
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I misread this as "Shark Attack Sauce"
Now I'm a little sad. I want Shark Attack Sauce. |
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10-08-2013, 12:35 PM | #15 |
somebody shut me the fark up.
Join Date: 08-09-13
Location: Round Rock, TX
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Easy...it's just blood
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