Shack Attack BBQ Sauce Recipe - Page 10

Boshizzle · 07-24-2012, 08:19 PM

I really like these kinds of sauces, but I prefer spicy/vinegary sauces anyway. But, the thing that I really like about these sauces is that they are good modern adaptions of what African Americans used to use with BBQ. Even Henry Perry of KC had a sauce that was referred to as a "tear jerker." To me, it's almost like going back to those days in a time machine and actually tasting the BBQ from that era.

Garman · 07-24-2012, 08:24 PM

I am still enjoying the bottle I made!! I added some apple juice to it and I think it enhanced the flavor even more! Good stuff!!

Boshizzle · 07-24-2012, 08:30 PM

Quote:

Originally Posted by Garman

I am still enjoying the bottle I made!! I added some apple juice to it and I think it enhanced the flavor even more! Good stuff!!

Sounds good!

bigabyte · 07-24-2012, 09:41 PM

Ok, my batch really matured on the third day. Nice! It's a LOT smoother now.

This is not your pork! · 07-26-2012, 03:00 PM

I just made my 2nd batch and altered my already deviated recipe as follows:

1 1/2 cup Apple Vinegar
1/2 cup Apple Juice
1 TSP Cayenne Pepper
1 TBSP Sweet Paprika
1 TBSP Black Pepper
1 TBSP Table Salt (iodized)
2 TBSP Tarragon Mustard

So I replaced the water and 1/4 cup of vinegar with apple juice, and once again I came to the conclusion that the Apple Cider Vinegar you have over there is not the same as simple Apple Vinegar here (and I just bought another 6 bottles of Apple Vinegar today).

I have looked through some pictures of Apple Cider Vinegar, and also it has the same amount of acidity (5%) it has a completely different color and is missing the zest. I guess this stuff is nothing like raw, unfiltered, unheated, unpasteurized Apple Cider Vinegar, but I can't believe such really is not available over here. I will have to start looking at some other places, at least it is not common and can not be found in regular super markets.

Nevertheless the new batch tastes delicious, you can not really determine the apple juice, because it is overlapped by the stronger taste of the vinegar, but it certainly adds a hint of fruitiness.

I really suggest to try this mixture, without any ready made hot sauce and water, but with apple juice and one teaspoon of your favorite pepper or chili powder instead.

Trumpstylz · 07-26-2012, 03:06 PM

Is the 47 varieties (heinz) apple cider vinegar okay? Is there a best one?

Boshizzle · 07-26-2012, 06:59 PM

Quote:

Originally Posted by This is not your pork!

I just made my 2nd batch and altered my already deviated recipe as follows:

1 1/2 cup Apple Vinegar
1/2 cup Apple Juice
1 TSP Cayenne Pepper
1 TBSP Sweet Paprika
1 TBSP Black Pepper
1 TBSP Table Salt (iodized)
2 TBSP Tarragon Mustard

So I replaced the water and 1/4 cup of vinegar with apple juice, and once again I came to the conclusion that the Apple Cider Vinegar you have over there is not the same as simple Apple Vinegar here (and I just bought another 6 bottles of Apple Vinegar today).

I have looked through some pictures of Apple Cider Vinegar, and also it has the same amount of acidity (5%) it has a completely different color and is missing the zest. I guess this stuff is nothing like raw, unfiltered, unheated, unpasteurized Apple Cider Vinegar, but I can't believe such really is not available over here. I will have to start looking at some other places, at least it is not common and can not be found in regular super markets.

Nevertheless the new batch tastes delicious, you can not really determine the apple juice, because it is overlapped by the stronger taste of the vinegar, but it certainly adds a hint of fruitiness.

I really suggest to try this mixture, without any ready made hot sauce and water, but with apple juice and one teaspoon of your favorite pepper or chili powder instead.

Sounds good!

Boshizzle · 07-26-2012, 07:00 PM

Quote:

Originally Posted by Trumpstylz

Is the 47 varieties (heinz) apple cider vinegar okay? Is there a best one?

I prefer Heinz, myself.

ctfortner · 08-17-2012, 10:00 AM

Going to try this tonight on some wings. This sounds very similar to Wickers (with hot sauce added) which I use ALOT. I expect this to be really really good for our taste buds.

This is not your pork! · 08-17-2012, 10:09 AM

Yesterday I had my variation of that sauce on THE BEEF in wraps, which played nicely, but not as good as the typical tomato based sauce (our sweet & tangy tomato sauce from last weekend was already finished). I should have made a photo of those wraps, they nevertheless were just awesome.

DaGoomba · 08-17-2012, 08:39 PM

Just made my batch this evening... Smells good. Can't wait to try it out tomorrow.

Boshizzle · 08-18-2012, 08:49 AM

Quote:

Originally Posted by This is not your pork!

Yesterday I had my variation of that sauce on THE BEEF in wraps, which played nicely, but not as good as the typical tomato based sauce (our sweet & tangy tomato sauce from last weekend was already finished). I should have made a photo of those wraps, they nevertheless were just awesome.

There are parts of North Carolina where they believe it is sacrilege to put ketchup based sauce on pork or vinegar based sauce on beef. However, I think you should just go with what you like. I bet those beef wraps were tasty either way!

Ijustwantedtolookatpics · 08-18-2012, 05:06 PM

Just marinaded a pork tenderloin in shack attack sauce today! It's on the Akron now...thanks Boshizzle!

Boshizzle · 08-18-2012, 08:44 PM

Quote:

Originally Posted by Ijustwantedtolookatpics

Just marinaded a pork tenderloin in shack attack sauce today! It's on the Akron now...thanks Boshizzle!

Sounds good! Post some pics!

DaGoomba · 08-18-2012, 08:51 PM

Yep, I grilled my first tri tip today and used the shack attack I made yesterday,,,,, very good flavor together

07-24-2012, 08:19 PM	#136
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia	I really like these kinds of sauces, but I prefer spicy/vinegary sauces anyway. But, the thing that I really like about these sauces is that they are good modern adaptions of what African Americans used to use with BBQ. Even Henry Perry of KC had a sauce that was referred to as a "tear jerker." To me, it's almost like going back to those days in a time machine and actually tasting the BBQ from that era. __________________ Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.

07-24-2012, 08:24 PM	#137
Garman On the road to being a farker Join Date: 06-09-12 Location: Fairview, NC	I am still enjoying the bottle I made!! I added some apple juice to it and I think it enhanced the flavor even more! Good stuff!! __________________ Weber Spirit E-210 gasser, Weber Performer, WSM, Maverick ET-732, Weber 18.5 OTS, Weber Smokey Joe

07-24-2012, 09:41 PM	#139
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Ok, my batch really matured on the third day. Nice! It's a LOT smoother now. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

07-26-2012, 03:00 PM	#140
This is not your pork! is one Smokin' Farker Join Date: 04-24-12 Location: Linz, Austria	I just made my 2nd batch and altered my already deviated recipe as follows: 1 1/2 cup Apple Vinegar 1/2 cup Apple Juice 1 TSP Cayenne Pepper 1 TBSP Sweet Paprika 1 TBSP Black Pepper 1 TBSP Table Salt (iodized) 2 TBSP Tarragon Mustard So I replaced the water and 1/4 cup of vinegar with apple juice, and once again I came to the conclusion that the Apple Cider Vinegar you have over there is not the same as simple Apple Vinegar here (and I just bought another 6 bottles of Apple Vinegar today). I have looked through some pictures of Apple Cider Vinegar, and also it has the same amount of acidity (5%) it has a completely different color and is missing the zest. I guess this stuff is nothing like raw, unfiltered, unheated, unpasteurized Apple Cider Vinegar, but I can't believe such really is not available over here. I will have to start looking at some other places, at least it is not common and can not be found in regular super markets. Nevertheless the new batch tastes delicious, you can not really determine the apple juice, because it is overlapped by the stronger taste of the vinegar, but it certainly adds a hint of fruitiness. I really suggest to try this mixture, without any ready made hot sauce and water, but with apple juice and one teaspoon of your favorite pepper or chili powder instead. __________________ WSM 22.5" + Maverick ET732 + SuperFast WHITE Thermapen + Pure Natural Lemon Tree Lump Charcoal

08-17-2012, 10:09 AM	#145
This is not your pork! is one Smokin' Farker Join Date: 04-24-12 Location: Linz, Austria	Yesterday I had my variation of that sauce on THE BEEF in wraps, which played nicely, but not as good as the typical tomato based sauce (our sweet & tangy tomato sauce from last weekend was already finished). I should have made a photo of those wraps, they nevertheless were just awesome. __________________ WSM 22.5" + Maverick ET732 + SuperFast WHITE Thermapen + Pure Natural Lemon Tree Lump Charcoal

07-26-2012, 03:06 PM	#141
Trumpstylz is One Chatty Farker Join Date: 10-29-11 Location: Chicagoland	Is the 47 varieties (heinz) apple cider vinegar okay? Is there a best one?

08-17-2012, 10:00 AM	#144
ctfortner Knows what a fatty is. Join Date: 05-07-12 Location: TN	Going to try this tonight on some wings. This sounds very similar to Wickers (with hot sauce added) which I use ALOT. I expect this to be really really good for our taste buds.

08-17-2012, 08:39 PM	#146
DaGoomba Knows what a fatty is. Join Date: 07-25-12 Location: Colorado Springs, CO	Just made my batch this evening... Smells good. Can't wait to try it out tomorrow. __________________ 22.5 OTP (2004 Stainless model)

08-18-2012, 05:06 PM	#148
Ijustwantedtolookatpics On the road to being a farker Join Date: 07-26-11 Location: Lowell, MA	Just marinaded a pork tenderloin in shack attack sauce today! It's on the Akron now...thanks Boshizzle! __________________ _____________________________________________ CG Akorn Weber 22.5 OTG Weber gasser Kinda-fast Grey Thermapen

08-18-2012, 08:51 PM	#150
DaGoomba Knows what a fatty is. Join Date: 07-25-12 Location: Colorado Springs, CO	Yep, I grilled my first tri tip today and used the shack attack I made yesterday,,,,, very good flavor together __________________ 22.5 OTP (2004 Stainless model)