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Unread 08-18-2012, 09:36 PM   #151
Smoking Westy
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Decided to make up a batch tonight, had everything including Texas Pete's which is one of my favorite buffalo sauces.

Doing some ribs tomorrow evening and a big pork butt cook next weekend so looking forward to trying this sauce out.
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Unread 08-21-2012, 08:17 PM   #152
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Quote:
Originally Posted by Smoking Westy View Post
Decided to make up a batch tonight, had everything including Texas Pete's which is one of my favorite buffalo sauces.

Doing some ribs tomorrow evening and a big pork butt cook next weekend so looking forward to trying this sauce out.
So, how did it go?
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Unread 01-16-2013, 07:13 AM   #153
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Default Made this sauce

After reading this thread...and seeing all the positive reviews....I decided to whip up a batch. Like people said, it took all of 2 minutes to make. I used Crystal hot sauce since that isn't really hot and has a great flavor. Depending on the final outcome, I may increase the heat in round 2.

I did take a taste right after making it and man....it's GOOD. How long should it sit (refrigerated) before being introduced to Mr. pulled pork?
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Unread 01-16-2013, 07:56 AM   #154
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You actually put it in the refrigerator ? Today it's ready smoke it up.
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Unread 01-16-2013, 08:11 AM   #155
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Quote:
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You actually put it in the refrigerator ? Today it's ready smoke it up.
I put in there since I'm not cooking until Saturday. Was just wondering how long...if at all....it needs to sit and come together. I've seen some say it's ready to go and others say let it mellow....
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Unread 01-16-2013, 08:41 AM   #156
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Oh man this is right up my alley! I have a sweet rub I use on my pork butts so this should complement it well!

I'm going to mix up a batch this weekend with some Franks Red Hot. I'm going to douse my slaw in this and slather that on top of a pulled pork sandwich, thanks for sharing!
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Unread 01-16-2013, 03:42 PM   #157
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Glad this post got a bump. Recipe Copied will try it out this weekend.
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Unread 01-16-2013, 03:53 PM   #158
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I would have to go home and dig through my notes but that sauce seems incredibly close to a baste we used to use on our pork butts. Has anyone ever tried that????

Off the top of my head I think the only difference is that we used oil instead of water.
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Unread 01-16-2013, 06:27 PM   #159
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Quote:
Originally Posted by daninnewjersey View Post
I put in there since I'm not cooking until Saturday. Was just wondering how long...if at all....it needs to sit and come together. I've seen some say it's ready to go and others say let it mellow....
I usually let mine sit for at least 24 hours in the fridge to let everything meld together.
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Unread 01-17-2013, 07:41 AM   #160
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Thanks for posting this! I made some of this the other day with one slight modification. I added the leftover pan drippings from the smoke to it. It added a really nice smokey component to the flavor profile. Of course, I loved the recipe so much I also had to have some made up just as the recipe calls for, lol.
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Unread 01-17-2013, 08:26 AM   #161
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Thanks so much for the Shack Attack recipe. Made a batch yesterday for this weekends smoke. Used Boardhead Jalapeno sauce. Gonna be great.
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Unread 01-17-2013, 08:41 AM   #162
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Quote:
Originally Posted by Boshizzle View Post
So, how did it go?

Boshizzle - I must have missed this post way back when I 1st tried this recipe. I absolutely love it and have made several batches since then. It is one of the favorites among my guests as well.
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Unread 01-17-2013, 09:34 AM   #163
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Oh I might be trying this this weekend as well!
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Unread 01-17-2013, 11:46 AM   #164
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Actually thinking about mopping my ribs with this sauce and adding it to my foiled mixture. I'm thinking too, if I add a little bit of this (with rendered foil fat and juices) to my glaze it should be quite heavenly.
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Unread 01-17-2013, 12:42 PM   #165
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If you use it as a mop I would add some peanut oil to it.
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