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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-10-2013, 05:23 PM | #211 |
Is lookin for wood to cook with.
Join Date: 03-02-13
Location: Santa Rosa, Ca
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Awesome sauce. I made a batch a few days ago, that I reduced some raspberries and added to it. My wife loved it on some ABT's but looked at me funny when I put it on pizza today and just shook her head and said "No".
Her loss, more for me! |
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03-11-2013, 02:10 AM | #212 |
Full Fledged Farker
Join Date: 09-06-10
Location: Oregon
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Re: Shack Attack BBQ Sauce Recipe
And your addition is?
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03-11-2013, 03:00 AM | #213 |
is one Smokin' Farker
Join Date: 04-24-12
Location: Linz, Austria
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I have just made a new batch two days ago, and replaced 1/2 cup of the vinegar and the 1/4 cup of water with apple juice, and used Sriracha as hot sauce. Didn't taste it yet, but the next pulled pork sandwich can't be that far away.
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03-12-2013, 09:38 AM | #214 |
Got rid of the matchlight.
Join Date: 02-11-13
Location: Long Beach, CA
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I made a batch last night. Had Cholula sauce in the cupboard and a bamix at the ready. DANG! It's good... right off the bat.
I will have to make a much hotter batch for my boyfriend. He is a ghost pepper kind of guy. |
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03-12-2013, 11:17 AM | #215 |
Full Fledged Farker
Join Date: 03-05-13
Location: Wichita, KS
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*Looks in pantry. Realizes he has all the ingredients on hand.
Be right back! |
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03-12-2013, 03:09 PM | #216 |
Is lookin for wood to cook with.
Join Date: 03-02-13
Location: Santa Rosa, Ca
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While my chipotle coffee bbq sauce was simmering, I decided to make a second batch of shack attack today. I used franks red hot (a bit more than 1/4 cup as I wanted some more heat) for this batch (sriracha for the first) and about 4oz of leftover blackberries from the jam I made yesterday that I reduced for about 90 minutes.
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03-27-2013, 10:09 AM | #217 |
somebody shut me the fark up.
Join Date: 07-14-06
Location: Wyocena/Pardeeville, WI
Name/Nickname : Clark
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I finally got off of my lazy backside and made a batch of this last weekend. I followed the original recipe exactly, using Frank's Redhot as the pepper sauce.
The first taste after it was mixed had an overpowering vinegar twang to it, and I thought there was no way this was going to be any good. It sat in the fridge in a clean Dr. Pepper bottle for a couple of days and I tried it again. What a difference a couple of days make! Much smoother, less 'vinegary'. So far it has been sampled on eggs, Mac-N-Cheese, ring bologna, pork cutlets, and sipped straight from the bottle. I can't wait to play with it a little and try some other styles of pepper sauces. Thanks for sharing the recipe!
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Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, E, DH, DA, EZ, DZ, EO, DU, DR); 5 - 22.5" Bar-B-Q-Kettles; 2 - 18.5" Bar-B-Q-Kettle; 4 WGAs (EZ, DE, N, B); 2 SJPs ( DR, DR); 2 Smokey Joes (A, K); Brinkman Cimmaron. "For when democracy becomes tyranny, those of us with rifles still get to vote" |
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03-27-2013, 11:41 AM | #218 |
On the road to being a farker
Join Date: 01-16-13
Location: Tallahassee, FL
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Thanks for the recipe... I've been looking for something else to drink lately...
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03-28-2013, 11:57 PM | #219 |
Full Fledged Farker
Join Date: 06-05-11
Location: San Francisco, CA
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I continue to love this stuff. Just to add a couple more uses:
Last week,I mixed the Shack Attack with some mayo and made an awesome dipping sauce for vegetables and chicken (kind of like a BBQ version of ranch dressing). It sounds weird, but its tasty. Tonight, I mixed the Shack Attack with some yellow mustard and made a sauce for pork loin. It was great, kind of similar to a mustard-based BBQ sauce. This has quickly become a staple in our pantry- it's great on just about everything.
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22.5" WSM (x2) /[COLOR=Orange][B] Orange [/B][/COLOR]& [B]Black [/B]Mini-WSM / Lion gas grill / [COLOR="SeaGreen"][B]Green[/B][/COLOR] Weber Performer / [COLOR="Red"][B]Red[/B][/COLOR] & [COLOR="gold"][B] Gold [/B][/COLOR] Mini-WSM / XL Big Green Egg |
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04-20-2013, 09:19 AM | #220 |
Take a breath!
Join Date: 01-15-13
Location: Indianapolis
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just made this. tastes awesome without even chilling.
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04-21-2013, 09:30 PM | #221 |
is one Smokin' Farker
Join Date: 12-31-12
Location: chesterfield, va
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Made up a batch tonite. It taste great already and im sure it will only get better as it sits
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04-22-2013, 01:13 AM | #222 |
Got Wood.
Join Date: 04-01-13
Location: Houston, Texas
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What kind of hot sauce do you use?
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04-22-2013, 02:17 AM | #223 |
Got Wood.
Join Date: 04-01-13
Location: Houston, Texas
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Never mind
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04-28-2013, 07:19 PM | #224 |
somebody shut me the fark up.
Join Date: 07-14-06
Location: Wyocena/Pardeeville, WI
Name/Nickname : Clark
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3/4 cup Miracle Whip + 1/4 cup Shack Attack sauce = 1 kicka$$ dressing for coleslaw.
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Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, E, DH, DA, EZ, DZ, EO, DU, DR); 5 - 22.5" Bar-B-Q-Kettles; 2 - 18.5" Bar-B-Q-Kettle; 4 WGAs (EZ, DE, N, B); 2 SJPs ( DR, DR); 2 Smokey Joes (A, K); Brinkman Cimmaron. "For when democracy becomes tyranny, those of us with rifles still get to vote" |
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Thanks from:---> |
04-29-2013, 03:27 PM | #225 | |
Full Fledged Farker
Join Date: 04-12-12
Location: Westminster, MD
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Quote:
Used this weekend, freaking AWESOME!
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