Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


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.

Thread Tools
Old 05-29-2013, 04:46 PM   #1
Is lookin for wood to cook with.
Join Date: 08-05-12
Location: AMERICUS
Default Georgia style bbq sauce recipe help

Does anyone have a Georgia style bbq sauce recipe they would like to share. I have tried many reciepes but none seem to capture that Georgia style I am looking for. When I say Georgia style I mean its just balanced not sweet at all. Vinegar, ketchup, sugar, kinda thin but not as thin as the shack attack recipe. The kind you find at bbq joints in Georgia. thanks for any help
SMOKINROOSTER is offline   Reply With Quote

Old 05-29-2013, 05:10 PM   #2
somebody shut me the fark up.
Bludawg's Avatar
Join Date: 07-04-09
Location: Jonesboro,Tx

Give this a shot it hails from Little Rock, Ar. but it's very close to what your lookin for

Shack BBQ Sauce Recipe
* reduce quantity notes below

Wet Stuff

Mix in a large bowl:

3 - 24 ounce bottles of ketchup

Use the plastic ones, we will refill after making sauce.

Fill with Grape Koolaide swoosh around and dump contents into bowl.

Pour in plain ole cheap vinegar. "THE" recipe calls for just less than a quart, do not sweat this. use anywhere from a pint to a quart, strangely, this amount has scant effect on final product.

Put "wet stuff' in a LARGE pan, put heat on "high"
by the time it is approaching a boil, you will have "dry stuff' prepared.

Dry Stuff:

Since you dumped wet stuff out of bowl, why not use for 'dry'?
Into bowl, dump:

1 - 4 ounce can of chili powder
1 - 4 ounce can of black pepper
1 - 4 ounce can of garlic salt (SALT, NOT garlic powder!!!)
1/2 cup - sugar (is the ORIGINAL amount, why not TRY that, and adjust to your very own taste after 'brewing' mess up...likewise with Tabasco. See below)
1 - small Tabasco (anywhere from 1 to 4 ounces..start with about 1 can 'play' to taste after whole mess is completed.
1 - small mustard (size of an apple, just regular ole smear on a hotdog yeller mustard)

...btw, easier to put the mustard in last, and just swirl around till it looks like chocolaty brown tar.


Dump all this stuff into pan on stove now approaching a simmer stir enough to make it evenly liquid...bring to a boil and immediately lower heat to a simmer.

30 minutes, (stir fairly often to avoid sticking).. during which the vinegar will bring sweat to your forehead, and tears to your eyes...think ventilation here.


That is it.
Remove from heat, pour back into bottles you saved, unfortunately, you will have an excess of sauce. Improvise, all life has dry rot.

Additional Notes

Do NOT futz with the amount of black pepper. I KNOW it sounds like a lot. Trust me on this.

Also remember garlic SALT, not garlic powder!! several folks got this wrong, actually the sauce wasn't bad, but they were not fit as shipmates for WEEKS.

Do NOT judge 'heat', as in taste, by sipping off spoon from pot, even if you were stingy with the Tabasco. Dunk a piece of bread into sauce and sample that way.

*For reduced recipe (1/2 gal +)

1 qrt ketchup
12 oz cider vinegar
1 oz ea. black pepper, garlic salt,chili powder.( by weight)
1 qrt grape koolaide
1 oz hot sauce
2 oz worchestershire.
2 oz spicy mustard
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
Bludawg is offline   Reply With Quote

Old 05-29-2013, 05:16 PM   #3
Is lookin for wood to cook with.
Join Date: 08-05-12
Location: AMERICUS

Thanks so much I will give it a try
SMOKINROOSTER is offline   Reply With Quote


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.

All times are GMT -5. The time now is 02:53 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts