Shack Attack BBQ Sauce Recipe - Page 20

AZRaptor · 01-07-2018, 12:54 AM

As a big fan of vinegar based sauces, I can’t believe this thread started over five years ago, and I only saw it for the first time today. I did a search for sugar free BBQ sauces and found a thread that linked to this.

I will definitely be making a batch of this to have around the house and may use this as the base for my daily ACV-based morning drink.

I decided to reply to give others that haven’t seen this yet the chance to do so. I know I’m glad to have found it.

hurricanedavid · 01-07-2018, 12:30 PM

Looks great for those of us who have to stay away from sugar, gona make a batch in the near future. Thanks for bringing it back to the surface.

LYU370 · 01-07-2018, 12:37 PM

Replace the paprika in the recipe with cayenne and you have Tidewater Thin instead of Shack Attack. Might try that when I make the next batch.

Dusty · 01-07-2018, 02:19 PM

My wife won't eat Pulled Pork without it, and panics when we get low. Kind of the same way she is with butter, lol.

AZRaptor · 01-07-2018, 08:13 PM

I just mixed up our first batch and put it in the fridge for a few days to meld together. Should be just about perfect when the household is healthy again.

16Adams · 04-28-2018, 06:19 AM

Bumped

16Adams · 04-28-2018, 06:20 AM

Quote:

Originally Posted by Richard_

Sometimes I make pulled pork so I can make some Shack Attack

Amen

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)

Some variations I’ve tried
Jack Daniels
Vodka
Red wine
Ketchup
BBQ sauce
Beer lite and dark
Texas Pete’s and multiple others
BBQ Rubs
Oil
Others

Smokie185 · 04-28-2018, 08:27 PM

Quote:

Originally Posted by 16Adams

Amen

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)

Some variations I’ve tried
Jack Daniels
Vodka
Red wine
Ketchup
BBQ sauce
Beer lite and dark
Texas Pete’s and multiple others
BBQ Rubs
Oil
Others

Which variations were successful and which were not?

jemezspring · 04-30-2018, 01:30 PM

With nearly 300 replies and 6 active years you got to figure this stuff is good. Been making it since the beginning and have a bottle on hand most all the time. Good on much more than pork.

Here are my variations from the original recipe. Measurements are the same.

Huy Fung Sriracha
Smoked paprik
Dijon mustard

No matter how you make it, it's all good. Just took a shot of it. It really wakes up the taste buds.

LYU370 · 06-29-2019, 11:22 AM

Bump for any new people that haven't tried this awesome recipe. And it's KETO friendly, that's the in thing now I guess.

If you replace the paprika with cayenne, you get Tide Water Thin. Just as great, but a little hotter.

SMetroHawkeye · 06-29-2019, 03:54 PM

Thanks Andy! This is great - I made it with your cayenne swap a year ago and haven’t looked back!

LYU370 · 06-29-2019, 04:53 PM

Quote:

Originally Posted by SMetroHawkeye

Thanks Andy! This is great - I made it with your cayenne swap a year ago and haven’t looked back!

Not my recipe/swap. Just passing along what I've found on this site over the years. I'm kind of torn between the two.

2PigsBBQ · 06-30-2019, 01:35 PM

Made this for the first time and used chipotle instead of Paprika and hot and sweet mustard instead of yellow. Came out awesome. I added some to a bowl of brisket chilli and it really took it up a notch. Thanks for sharing the recipe!

bschoen · 07-05-2019, 11:22 AM

Quote:

Originally Posted by BBQ Grail

Maldon Sea Salt...now that I've heard of. I'm not sure I'd use Maldon Sea Salt. It's really classified as a finishing salt, some even think it's better than Fluer de Sel. But I'll see if I can come up with a conversion. The much smaller salt flakes make it a little harder to figure out.

Go by weight. Weigh out a tbs of table salt, then measure the same weight of what you want to use, Maldon, and there is your conversion.

kendall · 07-08-2019, 09:02 AM

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.

delicious AND sugar free

01-07-2018, 12:54 AM	#286
AZRaptor Take a breath! Join Date: 06-24-07 Location: Goodyear, AZ Name/Nickname : Jeff	As a big fan of vinegar based sauces, I can’t believe this thread started over five years ago, and I only saw it for the first time today. I did a search for sugar free BBQ sauces and found a thread that linked to this. I will definitely be making a batch of this to have around the house and may use this as the base for my daily ACV-based morning drink. I decided to reply to give others that haven’t seen this yet the chance to do so. I know I’m glad to have found it. __________________ Lots of Webers. [URL="http://www.weberkettleclub.com"]Rescue. Restore. Respect.[/URL] "[URL="http://www.bbq-brethren.com/forum/showpost.php?p=3394956&postcount=48"]Eleanor[/URL]" my [URL="http://www.ShirleyFabrication.com"]Shirley Fabrication[/URL] 24x50 RF Straight Back Cabinet Smoker [URL="http://www.blazngrillworks.com/"]Blaz’n Grill Works[/URL] [URL="http://www.blazngrillworks.com/the-grid-iron/"]Grid Iron[/URL] Pellet smoker

01-07-2018, 12:30 PM	#287
hurricanedavid is one Smokin' Farker Join Date: 04-26-16 Location: Florida	Looks great for those of us who have to stay away from sugar, gona make a batch in the near future. Thanks for bringing it back to the surface. __________________ Stumps Baby XL, DigiQ DX3, Large Big Green Egg, XL Big Green Egg

01-07-2018, 12:37 PM	#288
LYU370 somebody shut me the fark up. Join Date: 05-28-14 Location: Streamwood, IL	Replace the paprika in the recipe with cayenne and you have Tidewater Thin instead of Shack Attack. Might try that when I make the next batch. __________________ Andy FEC100 - Big Joe - Weber Spirit II Gasser Are you ready for a THROWDOWN?!?!? Join us, It's a BLAST!! Join us for the Inaugural 2024 South East Bash - May 2024 Tennessee - Sign Up Link

01-07-2018, 08:13 PM	#290
AZRaptor Take a breath! Join Date: 06-24-07 Location: Goodyear, AZ Name/Nickname : Jeff	I just mixed up our first batch and put it in the fridge for a few days to meld together. Should be just about perfect when the household is healthy again. __________________ Lots of Webers. [URL="http://www.weberkettleclub.com"]Rescue. Restore. Respect.[/URL] "[URL="http://www.bbq-brethren.com/forum/showpost.php?p=3394956&postcount=48"]Eleanor[/URL]" my [URL="http://www.ShirleyFabrication.com"]Shirley Fabrication[/URL] 24x50 RF Straight Back Cabinet Smoker [URL="http://www.blazngrillworks.com/"]Blaz’n Grill Works[/URL] [URL="http://www.blazngrillworks.com/the-grid-iron/"]Grid Iron[/URL] Pellet smoker

04-28-2018, 06:19 AM	#291
16Adams somebody shut me the fark up. Join Date: 01-16-13 Location: USA	Bumped __________________ Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top

01-07-2018, 02:19 PM	#289
Dusty Got Wood. Join Date: 01-11-12 Location: Otsego Michigan	My wife won't eat Pulled Pork without it, and panics when we get low. Kind of the same way she is with butter, lol.

04-30-2018, 01:30 PM	#294
jemezspring is one Smokin' Farker Join Date: 10-09-09 Location: Chicago Proper	With nearly 300 replies and 6 active years you got to figure this stuff is good. Been making it since the beginning and have a bottle on hand most all the time. Good on much more than pork. Here are my variations from the original recipe. Measurements are the same. Huy Fung Sriracha Smoked paprik Dijon mustard No matter how you make it, it's all good. Just took a shot of it. It really wakes up the taste buds.

06-29-2019, 11:22 AM	#295
LYU370 somebody shut me the fark up. Join Date: 05-28-14 Location: Streamwood, IL	Bump for any new people that haven't tried this awesome recipe. And it's KETO friendly, that's the in thing now I guess. If you replace the paprika with cayenne, you get Tide Water Thin. Just as great, but a little hotter. __________________ Andy FEC100 - Big Joe - Weber Spirit II Gasser Are you ready for a THROWDOWN?!?!? Join us, It's a BLAST!! Join us for the Inaugural 2024 South East Bash - May 2024 Tennessee - Sign Up Link

06-29-2019, 03:54 PM	#296
SMetroHawkeye Full Fledged Farker Join Date: 12-03-17 Location: North Loop Minneapolis Name/Nickname : Hawkeye	Thanks Andy! This is great - I made it with your cayenne swap a year ago and haven’t looked back! __________________ [B]Current Corral:[/B] LSG VO 24” ([I]Li’l Herky[/I]); MAK Two-Star General ([I]Mando[/I]); PK360 with GrillGrates ([I]Galgadot[/I]); Vision Pro Kamado ([I]Punkinhead[/I]); WSM 22” ([I]The Droid[/I]); Weber Kettle ([I]Dory[/I]); Bull Angus ([I]Gasser[/I])

06-30-2019, 01:35 PM	#298
2PigsBBQ On the road to being a farker Join Date: 08-17-15 Location: Pasadena, MD Name/Nickname : Brian	Made this for the first time and used chipotle instead of Paprika and hot and sweet mustard instead of yellow. Came out awesome. I added some to a bowl of brisket chilli and it really took it up a notch. Thanks for sharing the recipe! __________________ Meadow Creek BX50