HookedOnQ
is one Smokin' Farker
Made up a batch tonite. It taste great already and im sure it will only get better as it sits
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Shack Attack BBQ Sauce Recipe
- Thread starter Boshizzle
- Start date
Hootie125
Is lookin for wood to cook with.
What kind of hot sauce do you use?
Hootie125
Is lookin for wood to cook with.
Never mind
Harbormaster
somebody shut me the fark up.
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3/4 cup Miracle Whip + 1/4 cup Shack Attack sauce = 1 kicka$$ dressing for coleslaw.
ddweatherholtz
Full Fledged Farker
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.
Used this weekend, freaking AWESOME!
Kloogee
Full Fledged Farker
I just made my first ever batch of this for use for a party we are having this weekend. I used Franks for the sauce. I sure hope I have the experience you mention because, yowsa, very overpowering on the vinegar twang. I'll be checking it out again in a couple days.
tinman
Knows what a fatty is.
Love it with Frank's. It does mellow a bit.
Terry Hesticles
Knows what a fatty is.
I've been on a BBQ-Brethren hiatus for several months due to different work schedule, family additions, etc. I've spent the last few days searching for this recipe and came across so many other sauces that looked good, but weren't quite this.
I used this several months ago for pulled pork and it's delicious! I'm not a vinegar-based bbq sauce fan, as I prefer a sweeter, thicker sauce, but I drizzle just enough of this sauce in a batch of pulled pork to give a subtle, tangy zest to the meat. Not enough to kick you in the teeth, just enough to enhance the flavor to detect a difference between sauced meat and un-sauced. I still top with a sweet bbq sauce for that perfect contrast.
Big thanks for this recipe. It'll be a hit on two Boston butts this weekend during the Independence Day festivities, no doubt.
I used this several months ago for pulled pork and it's delicious! I'm not a vinegar-based bbq sauce fan, as I prefer a sweeter, thicker sauce, but I drizzle just enough of this sauce in a batch of pulled pork to give a subtle, tangy zest to the meat. Not enough to kick you in the teeth, just enough to enhance the flavor to detect a difference between sauced meat and un-sauced. I still top with a sweet bbq sauce for that perfect contrast.
Big thanks for this recipe. It'll be a hit on two Boston butts this weekend during the Independence Day festivities, no doubt.
Lake Dogs
Quintessential Chatty Farker
I'm not one for mustard sauces, but this one is VERY good. Thanks Bo!
spinningwheel
Knows what a fatty is.
It definitely mellows a bit, but still a little too much vinegar for my bunch. So I mixed it 50/50 with Sweet Baby Rays and now they love it. Time to make more for the 4th!
bbqgeekess
Babbling Farker
I smoked my first pork butt today and needed to season it with something after I pulled it. A forum member was kind enough to share this recipe with me, so I made it up and mixed in the bunch of pork shoulder and it turned out sooo yummy!
I don't dip the pork into this sauce as it is too vinegary that way, but I mix it in the pork beforehand and let it sit in the fridge that way. So delicious. I am not a big fan of sweet masking sauces. I could still taste all the pork and smoke flavor after applying this sauce; which is how I like it. I can't wait to buy some french bread and throw together a pulled pork & coleslaw sandwich with it.
I don't dip the pork into this sauce as it is too vinegary that way, but I mix it in the pork beforehand and let it sit in the fridge that way. So delicious. I am not a big fan of sweet masking sauces. I could still taste all the pork and smoke flavor after applying this sauce; which is how I like it. I can't wait to buy some french bread and throw together a pulled pork & coleslaw sandwich with it.
Big M1ke
is one Smokin' Farker
Now that sounds awesome.
Harbormaster
somebody shut me the fark up.
- Joined
- Jul 14, 2006
- Messages
- 7,978
- Reaction score
- 6,583
- Points
- 113
- Age
- 60
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- Wyocena/Pardeeville, WI
I'm cleaning out some crap in the fridge the other day and I came across a jar of Big Butz Carolina Magic vinegar sauce with about a half cup left in it. Added it to what was left of the Shack Attack sauce.
It does not suck.
It does not suck.
stanjk
Well-known member
New to this forum but had been lurking for a couple of weeks. Made a batch of this sauce using dijon mustard and Sriracha sauce. After a day or 2 of ageing on the counter - awesome! It's now a staple on my countertop. Just want to say thanks for the recipe and looking forward to trying other hot sauces in this recipe. Thanks Bo!
Big M1ke
is one Smokin' Farker
I just used this sauce to make some coleslaw. I used about 3/4 cup of miracle whip a little more than a 1/4 Cup of shack attack and about 2 teaspoons of sugar Nd mixed it with a 16 oz bag of slaw. So good!
THoey1963
somebody shut me the fark up.
Nice... I will be giving this a try to go with some baby back's this weekend.
vhram
Full Fledged Farker
Thanks for posting , sounds good. will be trying soon.
THoey1963
somebody shut me the fark up.
Ok, I made a batch of this yesterday, and... Well... Dunno. All I taste is vinegar. Not saying it is bad, but maybe not what I am used to or expecting.
I made it exactly as the recipe said except using Cholula instead of the Texas Pete. Looked at the store and TP was in a huge bottle and Cholula was in a perfect 2 oz or 1/4 cup bottle. Blended it in my blender, put it in plastic squirt bottles. I'll taste it again today and... Well, not sure what I'll do.
Maybe it is just not right for me...
EDIT: Ok, just talked to the wife about that bottle of Apple Cider Vinegar we have. She / we have no idea how long it has been there. Neither of us has used it in a long time. Maybe years. Any chance it pickled? Can vinegar pickle? Maybe that is the reason. I just tasted the sauce again and I can taste some spices trying to come through, but first and foremost I still mainly taste vinegar.
I made it exactly as the recipe said except using Cholula instead of the Texas Pete. Looked at the store and TP was in a huge bottle and Cholula was in a perfect 2 oz or 1/4 cup bottle. Blended it in my blender, put it in plastic squirt bottles. I'll taste it again today and... Well, not sure what I'll do.
Maybe it is just not right for me...
EDIT: Ok, just talked to the wife about that bottle of Apple Cider Vinegar we have. She / we have no idea how long it has been there. Neither of us has used it in a long time. Maybe years. Any chance it pickled? Can vinegar pickle? Maybe that is the reason. I just tasted the sauce again and I can taste some spices trying to come through, but first and foremost I still mainly taste vinegar.
Last edited:
Wolverine
is one Smokin' Farker
fresh is best, I guess, the vinegar taste seems more to me a finishing sauce for pork, I wonder if you could put it in a pan and heat it up as you mix together would help mask or blend the flavor better to avoid the wait of 24 hours or so ,
