喂我西摩
The BBQ BRETHREN FORUMS.  


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

Notices

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.


Reply
 
Thread Tools
Old 10-06-2013, 08:15 PM   #1
NeilH
is one Smokin' Farker
 
Join Date: 01-13-13
Location: Eastern NC
Default Shack Attack Sauce

Made a mason jar of it yesterday morning per Bludawgs recommendation for a wing sauce. I've just been tasting it today and won't be able to use it until the weekend. Should I put it in the fridge or just leave it out? I figured it'd keep either way with the vinegar in it but was wondering whats best.
NeilH is offline   Reply With Quote


Old 10-06-2013, 08:32 PM   #2
spinningwheel
On the road to being a farker
 
Join Date: 05-27-13
Location: Brunswick, Ohio
Default

I keep it in the fridge. No real reason to do so because of all the vinegar, but I guess it makes me feel safer.
__________________
The early bird may get the worm, but the second mouse gets the cheese.
spinningwheel is offline   Reply With Quote


Thanks from:--->
Old 10-06-2013, 09:06 PM   #3
16Adams
somebody shut me the fark up.

 
16Adams's Avatar
 
Join Date: 01-16-13
Location: USA
Default Fridge

+1 on fridge. Remove and shake daily. Best day four forward IMHO
__________________
Blackstone 2-Burner, Primo Oval XL, Tiernan SOB,
The Pit Barrel Cooker, Big Green Egg-Mini, 4 Webers, Lodge Sportsman, Cobb Cooker
16Adams is offline   Reply With Quote


Old 10-06-2013, 09:09 PM   #4
Rambo
Is lookin for wood to cook with.
 
Join Date: 09-27-13
Location: Lufkin TX
Default

we need the ingredients in order to make an informed recommendation.
Rambo is offline   Reply With Quote


Old 10-06-2013, 09:23 PM   #5
spinningwheel
On the road to being a farker
 
Join Date: 05-27-13
Location: Brunswick, Ohio
Default

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 also replace the water with apple juice or Figgs Apple Pie Mix for a little sweeter sauce.

I try to let it set for a week if I can, depends on what's for dinner and who's dining with us. Sometimes I have to make 2 batches to keep the kids friends out of the 'newest' batch.
__________________
The early bird may get the worm, but the second mouse gets the cheese.
spinningwheel is offline   Reply With Quote


Thanks from:--->
Old 10-06-2013, 09:24 PM   #6
NeilH
is one Smokin' Farker
 
Join Date: 01-13-13
Location: Eastern NC
Default

Ok. Just put in fridge. Will use Wednesday it's looking like.
That is if I don't drink it first.
NeilH is offline   Reply With Quote


Old 10-07-2013, 12:04 AM   #7
BBQDaddio
is one Smokin' Farker
 
BBQDaddio's Avatar
 
Join Date: 08-23-13
Location: San Gabriel, CA
Default

Shack attack sauce is awesome good
__________________
Q-ING on my: PBC, Weber OTG & Cookshack - Shirley 24 x 55 Cabinet Trailer Model on order.
BBQDaddio is offline   Reply With Quote


Old 10-07-2013, 05:22 PM   #8
tpope
Full Fledged Farker
 
Join Date: 04-13-12
Location: North West, GA
Default

I have to hide it from myself. Otherwise I'm doing shots.
tpope is offline   Reply With Quote


Old 10-07-2013, 05:29 PM   #9
Big Country BBQ
Full Fledged Farker
 
Big Country BBQ's Avatar
 
Join Date: 04-30-12
Location: Huntsville, AL
Default

try it with sarachi and then thank me
__________________
CUSTOM VERTICAL SMOKER | PRIMO XL | WEBER PERFORMER PLATNIUM | WEBER WSM 22.5
STARS AND BARS COMPETITION BBQ TEAM
HUNTSVILLE, AL
ROLL TIDE ROLL!
Big Country BBQ is offline   Reply With Quote


Thanks from:--->
Old 10-08-2013, 09:55 AM   #10
NeilH
is one Smokin' Farker
 
Join Date: 01-13-13
Location: Eastern NC
Default

Quote:
Originally Posted by Big Country BBQ View Post
try it with sarachi and then thank me
Just use sirracha in place of the hot sauce of choice?
NeilH is offline   Reply With Quote


Old 10-08-2013, 10:12 AM   #11
aawa
Babbling Farker

 
aawa's Avatar
 
Join Date: 07-03-12
Location: Yorktown
Default

I always have some on hand in the fridge.

I use some sirracha and frank's hot sauce together in my Shack Attack Sauce. It gives me a some good spice and good flavors.
__________________
~Ren
Sublime Smoke Barbecue - Follow us on Facebook
Weber Performer
Sublime Smoke UDS
RedBox Smoker
Lay Man Pitmaster IQ 110 w/ rainbox

Superest Fasterest Blue Thermapen
aawa is offline   Reply With Quote


Thanks from:--->
Old 10-08-2013, 10:42 AM   #12
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Default

I always keep it in the pantry direct sunlight IMO is a bigger issue, since the sauce is 60 % vinegar it is shelf stable. Who enjoys a cold sauce on hot food, not this cowboy.
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
Bludawg is offline   Reply With Quote


Old 10-08-2013, 12:00 PM   #13
kirkg
Got Wood.
 
Join Date: 11-21-11
Location: Dalton, GA
Default Sarachi

Quote:
Originally Posted by Big Country BBQ View Post
try it with sarachi and then thank me
You read my mind on this one....I made it for the first time this week and took a long hard stare at the bottle of sarachi in my fridge, but I reluctantly stuck to the original recipe and it's getting better each day

Sarachi will go into the next batch - what ratio do you prefer?
kirkg is offline   Reply With Quote


Old 10-08-2013, 01:34 PM   #14
sslak
On the road to being a farker
 
sslak's Avatar
 
Join Date: 08-02-13
Location: Fort Atkinson, WI
Default

I misread this as "Shark Attack Sauce"

Now I'm a little sad. I want Shark Attack Sauce.
sslak is offline   Reply With Quote


Old 10-08-2013, 01:35 PM   #15
peeps
somebody shut me the fark up.

 
peeps's Avatar
 
Join Date: 08-09-13
Location: Round Rock, TX
Default

Quote:
Originally Posted by sslak View Post
I misread this as "Shark Attack Sauce"

Now I'm a little sad. I want Shark Attack Sauce.
Easy...it's just blood
__________________
***** North Texas Brethren Bash - Spring 2015 - In Planning Now ***** (link)

- Earl - My Custom Vertical Offset Smoker by AJ's Custom Cookers (build link)
- Colt - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers
- Weber Kettle 22.5 OTG w/ Craycort Cast Iron Grates
- Major - Mini WSM (from SJS)

Certified IMBAS MOINK Baller! (Certificate of Authenticity) / Join the fun in the Throwdowns!
peeps is offline   Reply With Quote


Reply

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.





All times are GMT -5. The time now is 12:33 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, 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