Shack Attack BBQ Sauce Recipe - Page 14

Robicus129 · 01-30-2013, 10:22 AM

Sounds awesome! Making some tonight! Thanks for sharing.

basuraman · 01-30-2013, 10:48 AM

Doing some ribs for that football game on Sunday. I will try and make some of this tonight and get it ready for the game. Does the type of Paprika make a big difference?

Trumpstylz · 01-30-2013, 03:25 PM

Quote:

Originally Posted by Bludawg

I cut the vinegar by 1/4 cup and replace it and the water with apple juice.

I tried that with apple cider in the fall and didn't really like it.

Trumpstylz · 01-30-2013, 03:27 PM

Quote:

Originally Posted by This is not your pork!

So either I'll have to find a large bottle of hot sauce, or I'll try with Sriracha on my next batch.

I've tried it with Siracha and really liked it. Both are good- Louisiana hot sauce as well as siracha.

BBQdisciple · 01-30-2013, 03:37 PM

Thanks for sharing the recipe, i think I may give it a shot this weekend.

Boshizzle · 02-01-2013, 06:25 PM

Quote:

Originally Posted by basuraman

Doing some ribs for that football game on Sunday. I will try and make some of this tonight and get it ready for the game. Does the type of Paprika make a big difference?

I use Hungarian paprika or McCormicks brand that is sold at a local store.

Robicus129 · 02-01-2013, 08:37 PM

I made this and let is sit for a few days in the fridge. Last night while making my lunch (chicken breast) I drizzled some of this on there. Wow! I really like the taste of this on the chicken. This is a keeper for sure!!!!

I used Sriracha for hot sauce, pinch of cayenne and used fresh cracked peppercorns--yum!

westy · 02-03-2013, 02:35 AM

Made some of this last night. Pretty good but kinda tasted like the hot sauce I used (Red Rooster) and some vinegar. Gave it a taste tonight and it had some xtra flavor it didnt seem to have yesterday. Grabbed some leftover PP I had in the fridge and went through half a small bottle of this stuff. Good stuff. Gonna start playing with it now and throw in some tweaks. Thanks for posting.

funugy · 02-03-2013, 02:44 AM

I gotta try this. Really excited, just need to get a few of the ingredients.

Trumpstylz · 02-03-2013, 02:52 AM

Its funny- everyone thinks its best on chicken, but I like it best on pork, esp pulled.

Yendor · 03-04-2013, 10:56 PM

Just made my second batch tonight, going to be using it again on some ribs I made a couple weeks ago. This stuff is incredible.

I did add brown sugar and Hunt's 100% Natural ketchup to make it stick to the ribs a bit more and sweeten it up for the midwesterners here. Turned out great.

Boshizzle · 03-05-2013, 09:15 PM

Quote:

Originally Posted by Yendor

Just made my second batch tonight, going to be using it again on some ribs I made a couple weeks ago. This stuff is incredible.

I did add brown sugar and Hunt's 100% Natural ketchup to make it stick to the ribs a bit more and sweeten it up for the midwesterners here. Turned out great.

Sounds like a tasty addition!

Hoss · 03-05-2013, 09:39 PM

I did a batch of the original and a batch of Cajun blend.Next up is Honey.Very good base to start out and tweak it til it fits what you want.Thanks for the recipe my friend.

buccaneer · 03-05-2013, 09:57 PM

I have tweaked it pretty far but the original is still great as well.
Very happy to have learned of this!

Gasket · 03-06-2013, 01:46 AM

It's my night off work and I just whipped up a batch of this stuff about 2 hours ago. Tastes pretty good from the get go, but I'm going to let it sit in the fridge for a couple of days to let the flavors meld. I will use on sunday or monday when I do my first butt in my new 22.5 WSM.

01-30-2013, 10:22 AM	#196
Robicus129 Knows what a fatty is. Join Date: 01-23-13 Location: Tacoma, Wash Downloads: 0 Uploads: 0	Sounds awesome! Making some tonight! Thanks for sharing. __________________ Brinkmann Cimarron / 22.5 OTG on 3rd cooking grate / PBC / Turkey Frier / 22.5 WSM on order.

01-30-2013, 10:48 AM	#197
basuraman Full Fledged Farker Join Date: 06-06-11 Location: Sacramento, CA Downloads: 0 Uploads: 0	Doing some ribs for that football game on Sunday. I will try and make some of this tonight and get it ready for the game. Does the type of Paprika make a big difference? __________________ Creating taste through smoke and fire. Husband, Father and well...that is the important stuff. (Not so super fast White Pocket Thermometer, WSM, Char-Griller Gasser with awesome Grillgrates)

02-01-2013, 08:37 PM	#202
Robicus129 Knows what a fatty is. Join Date: 01-23-13 Location: Tacoma, Wash Downloads: 0 Uploads: 0	I made this and let is sit for a few days in the fridge. Last night while making my lunch (chicken breast) I drizzled some of this on there. Wow! I really like the taste of this on the chicken. This is a keeper for sure!!!! I used Sriracha for hot sauce, pinch of cayenne and used fresh cracked peppercorns--yum! __________________ Brinkmann Cimarron / 22.5 OTG on 3rd cooking grate / PBC / Turkey Frier / 22.5 WSM on order.

02-03-2013, 02:52 AM	#205
Trumpstylz is One Chatty Farker Join Date: 10-29-11 Location: Chicagoland Downloads: 0 Uploads: 0	Its funny- everyone thinks its best on chicken, but I like it best on pork, esp pulled. __________________ Weber One Touch Gold 2001 Weber Genesis that is no longer used since the OTG

03-04-2013, 10:56 PM	#206
Yendor On the road to being a farker Join Date: 09-27-12 Location: Mayer, MN Downloads: 0 Uploads: 0	Just made my second batch tonight, going to be using it again on some ribs I made a couple weeks ago. This stuff is incredible. I did add brown sugar and Hunt's 100% Natural ketchup to make it stick to the ribs a bit more and sweeten it up for the midwesterners here. Turned out great. __________________ 22.5" Weber One Touch Gold, New Braunfels El Dorado, Country Smoker TG-300 Tailgater

01-30-2013, 03:37 PM	#200
BBQdisciple On the road to being a farker Join Date: 01-24-13 Location: Virginia Beach, VA Downloads: 0 Uploads: 0	Thanks for sharing the recipe, i think I may give it a shot this weekend.

02-03-2013, 02:35 AM	#203
westy Full Fledged Farker Join Date: 06-01-11 Location: valley village, ca. Downloads: 0 Uploads: 0	Made some of this last night. Pretty good but kinda tasted like the hot sauce I used (Red Rooster) and some vinegar. Gave it a taste tonight and it had some xtra flavor it didnt seem to have yesterday. Grabbed some leftover PP I had in the fridge and went through half a small bottle of this stuff. Good stuff. Gonna start playing with it now and throw in some tweaks. Thanks for posting.

02-03-2013, 02:44 AM	#204
funugy On the road to being a farker Join Date: 05-21-12 Location: Oak Harbor, WA Downloads: 0 Uploads: 0	I gotta try this. Really excited, just need to get a few of the ingredients.

03-05-2013, 09:39 PM	#208
Hoss is One Chatty Farker Join Date: 12-31-09 Location: Hernando,MS Downloads: 0 Uploads: 0	I did a batch of the original and a batch of Cajun blend.Next up is Honey.Very good base to start out and tweak it til it fits what you want.Thanks for the recipe my friend.

03-05-2013, 09:57 PM	#209
buccaneer Babbling Farker Join Date: 10-23-10 Location: Sunset City Western Australia Downloads: 0 Uploads: 0	I have tweaked it pretty far but the original is still great as well. Very happy to have learned of this! __________________ The only current member banned for life! Why is there a sign on vending machines at Buddhist Temples saying "Change Is Inevitable?"

03-06-2013, 01:46 AM	#210
Gasket Full Fledged Farker Join Date: 01-06-12 Location: Nuremburg PA Downloads: 0 Uploads: 0	It's my night off work and I just whipped up a batch of this stuff about 2 hours ago. Tastes pretty good from the get go, but I'm going to let it sit in the fridge for a couple of days to let the flavors meld. I will use on sunday or monday when I do my first butt in my new 22.5 WSM.