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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 07-22-2012, 03:47 PM   #121
PatAttack
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^^^Yep, close up the hi-hat and shake it like you mean it!
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Unread 07-22-2012, 06:29 PM   #122
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Quote:
Originally Posted by Pitmaster T View Post
I like and enjoy the CHALLENGA of suspending all those spices. I have had a few of these sauces up north (Carloinas) and you always had to shake the sediment on the bottom.... like a polaroid.

It is a right of passage.
Agreed!
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Unread 07-22-2012, 06:29 PM   #123
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Speaking of BBQ sauce, check out the latest issue of Smoke Signals.
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Unread 07-23-2012, 07:22 PM   #124
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Man, this sauce is outstanding. I made it yesterday morning and let it sit in the fridge. I used it on some UDS thighs tonite... Perfect. I used tabasco sauce this time and I look forward to trying it with Crystal next.

Thanks for the recipe.
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Unread 07-23-2012, 07:25 PM   #125
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I made this sauce this weekend for my carolina style sammies and this stuff was farking fantastic!!!! People went on and on about how much they liked it. I like it so much I ate it on a salad tonight. I can guarantee this will be a staple in my fridge from now. Thanks so much for the recipe!!
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Unread 07-23-2012, 07:34 PM   #126
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I'm on my second batch since FRIDAY!!
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Unread 07-23-2012, 10:42 PM   #127
Boshizzle
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Quote:
Originally Posted by certified106 View Post
I made this sauce this weekend for my carolina style sammies and this stuff was farking fantastic!!!! People went on and on about how much they liked it. I like it so much I ate it on a salad tonight. I can guarantee this will be a staple in my fridge from now. Thanks so much for the recipe!!
Try it on sliced tomatoes and cucumbers, not to mention BBQ brisket.
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Unread 07-23-2012, 11:06 PM   #128
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Quote:
Originally Posted by Boshizzle View Post
Try it on sliced tomatoes and cucumbers, not to mention BBQ brisket.
Hmm...quick refrigerator pickled cukes sound excellent. Gonna make some.
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Unread 07-24-2012, 01:27 AM   #129
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Quote:
Originally Posted by PatAttack View Post
I'm on my second batch since FRIDAY!!
Yes, it doesn't last long, more than half of my first batch is already gone within two days, looks like I have to prep a jar of sauce every week now.
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Unread 07-24-2012, 09:48 AM   #130
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What kind of meat would you say this goes with the best
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Unread 07-24-2012, 10:01 AM   #131
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Quote:
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What kind of meat would you say this goes with the best
I'd say definitely pork, pork and some more pork! That sauce is a real game changer, I had planned to make brisket next weekend, but the family demands more pulled pork. So more pork it is!
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Unread 07-24-2012, 10:40 AM   #132
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This sauce goes great on some brisket for sure.

I also caught myself putting it on my steamed broccoli which was amazing.
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Unread 07-24-2012, 10:51 AM   #133
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I am beginning to think.... this might be worse than the V8/tomato juice debacle of 2008.... with as many of us all the sudden drinking either Shack Attack or Purgatory..... uh.... we may need to check with our doctors.... the human body (esp aged ones like our) may be able to handle the intake of the ingredients... we have simply made an easy way to ingest things that were designed initially to be squirted on in moderation.... the squirting of Shack on fresh Peaches comes to mind...
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Unread 07-24-2012, 10:56 AM   #134
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I haven't drunk any over ice yet...but I've definitely been tempted. I do think it would be *awesome* mixed into a bloody mary....
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Unread 07-24-2012, 11:33 AM   #135
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Let's just say I haven't had a bloody mary in 12 years.... until I made this sauce, rather purgatory, which is basically, LOL< Shack made into a bloody mary mix, I went out and bought liquor for a bloody mary
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