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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-19-2012, 05:52 PM   #31
aquablue22
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Now this has become a serious issue. I just used this as Salad Dressing and it rocks. In the morning I'm gonna use it for toothpaste!
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Unread 06-19-2012, 05:57 PM   #32
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Quote:
Originally Posted by Boshizzle View Post
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.

GREAT job bro!

maybe it ought to go without saying, but I'll say it anyways:

You are truly one of the best cooks on this site!
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Unread 06-19-2012, 05:58 PM   #33
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Quote:
Originally Posted by deguerre View Post
I'm assuming yellow prepared mustard from the OP (French's?)...
Yep, yellow mustard from a jar.
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Unread 06-19-2012, 06:09 PM   #34
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I can't wait to try this! You don't simmer this on the stove or anything? Just mix it up and let it sit (I assume no refridgeration necessary with the vinegar in it)?
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Unread 06-19-2012, 06:23 PM   #35
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Nope, just mix it up well (I use a blender) and let it sit.
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Unread 06-19-2012, 06:29 PM   #36
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Or just close the high hat up, make it funky and let it sit for 2 boogie nights before you do the housequake.

Funk speak
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Unread 06-19-2012, 07:07 PM   #37
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A whisk should mix it up well too. I have not tried it yet, but plan to.
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Unread 06-19-2012, 09:41 PM   #38
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Boshizzle .. Do you use Texas Pete as your hot sauce in the shack attack recipe..??
Seems like that would be the go to hot sauce for that recipe...
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Unread 06-19-2012, 09:42 PM   #39
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Quote:
Originally Posted by Boshizzle View Post
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.

Question regarding "1/4 cup of your favorite hot sauce" - I assume you are referring to Tabasco Sauce or Louisiana Hot Sauce as opposed to something like Pace Picante Sauce?
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Unread 06-19-2012, 09:43 PM   #40
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I personally don't like Tabasco. I use Texas Pete. But, use whatever you like.
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Unread 06-19-2012, 10:18 PM   #41
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Just whipped up a batch of this. It took all of about 2 minutes. Obviously, I haven't let it sit for 24-48 hours yet, but I can report that it's pretty damn tasty already. Well done, Bo.
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Unread 06-19-2012, 11:34 PM   #42
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I might have to give this a try over the next few weeks as it sounds like something I would really enjoy.

Thanks for sharing.
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Unread 06-20-2012, 04:42 AM   #43
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Thanks Bo for putting it up for us. I will christen the pork shoulder I'm cooking this weekend with it.
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Unread 06-20-2012, 05:41 AM   #44
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I mixed up a batch a couple of days ago using what I had at hand. That meant sriracha as the hot sauce of choice and whole black peppercorns. Put it all in a jar and gave it a good shakin. Tasted ok but nothing special. Fast forward to last nights grilled chicken and much much better. Saying all this to say the flavor will change as it ages. Very tasty.
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Unread 06-21-2012, 01:38 PM   #45
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I'm fixing some butts for the office this weekend so I'm making this sauce and bringing it in. Like to get the opinions of the none bbq cooks.
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