Chezmatt
Full Fledged Farker
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.
Shack Attack BBQ Sauce Recipe
- Thread starter Boshizzle
- Start date
Sleepy Smoker
Full Fledged Farker
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.
Thanks for sharing.
R
RedPig
Guest
Thanks Bo for putting it up for us. I will christen the pork shoulder I'm cooking this weekend with it.:icon_smile_tongue:
jemezspring
is one Smokin' Farker
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
Full Fledged Farker
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.
NVehr13
Knows what a fatty is.
Made this yesterday but modified it. I added 2 whole pitted fresh peaches, simmered then beat them up with my immersion blender. Came out really nice as i wanted a little fresh sweetness in it.
Actually going to marinate a few beef strips in it and stick them in the dehydrator for jerky. Similar to a jerky marinade i use so i dont see why this wont work.
And of course i had to buy a whole chicken that im gonna glaze up with this on the kettle tonight.
Actually going to marinate a few beef strips in it and stick them in the dehydrator for jerky. Similar to a jerky marinade i use so i dont see why this wont work.
And of course i had to buy a whole chicken that im gonna glaze up with this on the kettle tonight.
jgbmgb
is one Smokin' Farker
Great sauce Joe! Made it this past weekend and it was great! We too are gonna try it with a little something sweet in another batch. The peach idea sounds pretty good! Wouldn't change the original recipe though!!
Boshizzle
somebody shut me the fark up.
I sliced up some tomatoes and cucumbers and put some Shack Attack on them this morning for breakfast. I ended up drinking the juice that was leftover in the bottom of the bowl.
MemphisTrey
Knows what a fatty is.
I made up a batch last week. I used a special hot sauce my aunt brings me from St Croix that is hot as hades. needless to say, this stuf is amazing!! I plan on using it on every kind of meat I cook
Wish I would have opened this thread sooner. :doh: Guess what I'll be doing when I get home tonight! :thumb:
enasnidx
Full Fledged Farker
I didn't have much at home when I made this so I had to use Frank's Red Hot. Turned out mighty tasty. I'm excited to slop up some yardbird on the grill this week! How does it hold up to heat? It seems really thin. Does it take a couple applications to get a good glaze?
schlickenmeyer
Full Fledged Farker
Thanks, will give it a try. Been trying to find a good recipe, as almost all commercial sauces have msg and the GF is allergic. Got some big butz, and it is tasty, but I don't do high fructose (stuff is evil), so I will stop in their store this weekend and see if they have any sauces without. Otherwise yours is my new go-to. 
eddieh70301
is one Smokin' Farker
I made a batch over the weekend and it seems I am the only one who didn't really care for it. I used an inexpensive hot sauce so maybe that added to the way it tasted. Didn;t really have any flavor other than vinegar and I like vinegar.
Might try another batch but use Tabasco habanero sauce.
I think it would be a good sauce for wings or pork but I cant see myself using it for beef.
Might try another batch but use Tabasco habanero sauce.
I think it would be a good sauce for wings or pork but I cant see myself using it for beef.
jemezspring
is one Smokin' Farker
To me it is not a bbq sauce or finishing sauce but more of a hot sauce. Maybe it was the Sriracha I used as the hot sauce but it is not something I would use for pork. It's good, don't get me wrong, but I will use it as a hot sauce. It reminded me on Louisiana I've used it several times since making on grilled chicken, pork skins, smashed potatoes and eggs. I will make again like before and also try with a little sweet.
