Shack Attack BBQ Sauce Recipe - Page 5

Boshizzle · 06-25-2012, 08:35 PM

Quote:

Originally Posted by jemezspring

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.

I just tasted mine to double check and, nope, it's a delicious BBQ sauce,

pigdog · 06-25-2012, 08:40 PM

Are you absolutely sure mr shizzle? Final answer? :)

Boshizzle · 06-25-2012, 08:44 PM

Quote:

Originally Posted by pigdog

Are you absolutely sure mr shizzle? Final answer? :)

Lol! I know it's not for everyone, bro. But, I can't get enough of it.

retired trucker · 06-25-2012, 10:38 PM

Do you stay clear of any open fires when you drink this? It sounds hot from the original recipe. I used to love hot things

when I was younger. But now my tastes are much milder, and I do like to sleep at night.

RedPig · 06-25-2012, 10:55 PM

I made it following the recipe as posted. Only thing I did different was add a little xanthan gum to give it some cling. Did not get a chance to do a the pork shoulder I had planned because of my work schedule, but I did use it to mop 2 whole chickens on the egg. It was excellent, very tasty. If you are concerned about the heat you could add some sweetener to it, but if you are going to baste with it I wouldn't because it will burn if you aren't careful. It's a keeper in my book.

wkdwarrior98 · 07-13-2012, 10:28 AM

Had a few people over for a 4th of July get together, I smoked 4 butts, 6 slabs of ribs and 30 pounds of leg quarters. Made a batch of this and just sit a few bottles around on the tables. GREAT sauce. Had lots of compliments. Thanks for posting recipe.

Myrdhyn · 07-13-2012, 11:17 AM

Yep, making this when I get home tonight, probably for some thighs I'm going to grill.

Am I crazy for wanting to make two batches, one with regular texas pete style hot sauce and one with sriracha? Would sriracha work for it, or would the flavors clash too much?

gtr · 07-13-2012, 11:19 AM

I'm kinda hooked on this stuff now.

jemezspring · 07-13-2012, 12:09 PM

I've made it 4 times already. The second time I made it I used a measuring cup and spoon to make sure I got the amounts correct. Turns out the first time I used closer to 1/2-1 cup ACV instead of 1-1/2 cups. Made it much less hot and better for pork than the first time around. This stuff is really good. I sometimes find myself drinking a teaspoon or so by itself. My changes are sriracha, dijon mustard and fresh coarse black pepper. Make sure you let it age a couple days for maximum goodness. Really good on pizza too.

PatAttack · 07-13-2012, 12:59 PM

Making some of this tonight! Sounds really good!

Thanks for the recipe, Bo!!

Boshizzle · 07-13-2012, 03:46 PM

Quote:

Originally Posted by jemezspring

I've made it 4 times already. The second time I made it I used a measuring cup and spoon to make sure I got the amounts correct. Turns out the first time I used closer to 1/2-1 cup ACV instead of 1-1/2 cups. Made it much less hot and better for pork than the first time around. This stuff is really good. I sometimes find myself drinking a teaspoon or so by itself. My changes are sriracha, dijon mustard and fresh coarse black pepper. Make sure you let it age a couple days for maximum goodness. Really good on pizza too.

I'm glad you saw the light!

But, putting it on pizza sounds interesting.

Boshizzle · 07-13-2012, 03:47 PM

Quote:

Originally Posted by Myrdhyn

Yep, making this when I get home tonight, probably for some thighs I'm going to grill.

Am I crazy for wanting to make two batches, one with regular texas pete style hot sauce and one with sriracha? Would sriracha work for it, or would the flavors clash too much?

I've never deviated from the recipe I listed as far as the types of ingredients. But, I would suppose that using whatever hot sauce you prefer would only make the sauce better. It's got a pretty good punch with the TP, so I bet Sriacha would take it up a notch.

Pitmaster T · 07-13-2012, 04:44 PM

I liked it so much I stole it, perfected it, renamed it "Purgatory" and made about 24 quarts of it.

Boshizzle · 07-13-2012, 05:44 PM

Quote:

Originally Posted by Pitmaster T

I liked it so much I stole it, perfected it, renamed it "Purgatory" and made about 24 quarts of it.

Nice!

midwestsmokeboy · 07-13-2012, 06:05 PM

Thanks for the conversion BBQ Grail. I have been looking for a suace that isn't real sweet and easy to throw together.

06-25-2012, 10:38 PM	#64
retired trucker is One Chatty Farker Join Date: 09-28-11 Location: Dallas, Georgia	Do you stay clear of any open fires when you drink this? It sounds hot from the original recipe. I used to love hot things when I was younger. But now my tastes are much milder, and I do like to sleep at night. __________________ Webber 22 1/2 OTG Gold, UDS, rusted out chimney, Red Lavatools Thermowand, Maverick ET 732, 1950 model wife. Walking cane to help me get around.

06-25-2012, 10:55 PM	#65
RedPig Full Fledged Farker Join Date: 10-09-10 Location: Hampton Roads, VA	I made it following the recipe as posted. Only thing I did different was add a little xanthan gum to give it some cling. Did not get a chance to do a the pork shoulder I had planned because of my work schedule, but I did use it to mop 2 whole chickens on the egg. It was excellent, very tasty. If you are concerned about the heat you could add some sweetener to it, but if you are going to baste with it I wouldn't because it will burn if you aren't careful. It's a keeper in my book. __________________ RedPig, Swing Dings, KCBS Member, KCBS CBJ, BGE, Peoria Custom Offset, WSM, Weber Kettle, Traeger Lil Tex, UDS x 2, Stoker 2.0

07-13-2012, 11:17 AM	#67
Myrdhyn Full Fledged Farker Join Date: 12-22-10 Location: Huntsville, AL	Yep, making this when I get home tonight, probably for some thighs I'm going to grill. Am I crazy for wanting to make two batches, one with regular texas pete style hot sauce and one with sriracha? Would sriracha work for it, or would the flavors clash too much? __________________ Weber Performer Platinum; 14.5" WSM; Old Country Over n Under.

07-13-2012, 11:19 AM	#68
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	I'm kinda hooked on this stuff now. __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

07-13-2012, 04:44 PM	#73
Pitmaster T Babbling Farker Join Date: 04-03-11 Location: Texas	I liked it so much I stole it, perfected it, renamed it "Purgatory" and made about 24 quarts of it. __________________ Where all the orange women at? instagram youtube tik tok Facebook

06-25-2012, 08:40 PM	#62
pigdog Full Fledged Farker Join Date: 01-15-10 Location: Cody WY	Are you absolutely sure mr shizzle? Final answer? :)

07-13-2012, 10:28 AM	#66
wkdwarrior98 Wandering around with a bag of matchlight, looking for a match. Join Date: 06-20-12 Location: Opelika, Al	Had a few people over for a 4th of July get together, I smoked 4 butts, 6 slabs of ribs and 30 pounds of leg quarters. Made a batch of this and just sit a few bottles around on the tables. GREAT sauce. Had lots of compliments. Thanks for posting recipe.

07-13-2012, 12:09 PM	#69
jemezspring is one Smokin' Farker Join Date: 10-09-09 Location: Chicago Proper	I've made it 4 times already. The second time I made it I used a measuring cup and spoon to make sure I got the amounts correct. Turns out the first time I used closer to 1/2-1 cup ACV instead of 1-1/2 cups. Made it much less hot and better for pork than the first time around. This stuff is really good. I sometimes find myself drinking a teaspoon or so by itself. My changes are sriracha, dijon mustard and fresh coarse black pepper. Make sure you let it age a couple days for maximum goodness. Really good on pizza too.

07-13-2012, 12:59 PM	#70
PatAttack somebody shut me the fark up. Join Date: 07-19-11 Location: In the Marsh	Making some of this tonight! Sounds really good! Thanks for the recipe, Bo!!

07-13-2012, 06:05 PM	#75
midwestsmokeboy Full Fledged Farker Join Date: 07-10-12 Location: columbus Junction, iowa	Thanks for the conversion BBQ Grail. I have been looking for a suace that isn't real sweet and easy to throw together.