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Shack Sauce

  • Thread starter Thread starter HickoryNut
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HickoryNut

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I've had this recipe for years, under strict confidentiality, but now I found it on the net so I share with my brethren. The Grapette referred to is also made in Arkansas and can be hard to find but is readily available as Sam's Choice Grape Soda. The Shack offers it help-ur-self in their dining room from a large crock pot, in my opinion it must be warm to achieve correct flavor.

http://www.ibdjohn.com/shack/
 
There's a recently opened Shack near me on I-40 right off the Morgan exit in central Arkansas. They are doing booming business from truckers and their CB networking. They sell the sauce by the 5 gallon bucket for $65 dollars and the manager recently told me they're moving a hundred bucketfulls a week with a fulltime employee that does nothing but cook sauce all day.

I've been cooking my own for 20 years and have tried dozens of modifications but always revert back to the base recipe although a splash of Dave's Insanity always goes into my private reserve batches. You gotta use the cheapest, smelliest vinegar you can find and it must be Grapette, Nehi or Grape Crush just don't work. It also will not go bad and doesn't require refrigeration. I keep a bottle in my truck for use in other restaurants and have used it when it was at least a year old. Makes an Arby's sandwich taste like a million bucks.
 
Thanks for sharing. I'll have to give it a try this weekend. I'll be down in your neck of the woods next weekend as the wifey and I will be travelling to Quitman just south of Heber Springs. Place there called the Quitman Catfish Barn that would be well worth the trip for you. All you can eat for $7.95 includes catfish, peel and eat shrimp, fried shrimp, ribs, hushpuppies, fries, onion rings, salads, desserts, and more. Best catfish I've ever had.
 
Very interesting. Gotta try this sauce.
 
I posted this awhile back in the recipe section before it got farked up...

This sauce is farkin unbelievable. It's the only one my wife will use, and we make it up in our big stockpot and freeze the extra in mason jars.
 
Thought it was great. Did it with grapette. My son spotted it first thing. He stated "tastes like grape soda".Will be one of my regulars. Don't use sauce much though.
 
I mixed a batch, everybody enjoyed it. Also used Grapette, if I try it again may use water instead not sure yet. Not hot but a little bit spicy.
 
I'm don't know what Grapette is... It's definitely not a west-coast thing, so we've always done it with water. I suppose I could try grape soda in there, but why mess with a good thing.
 
Bought 6 32oz. bottles of Grapette today to take back to Michigan with me and make the sauce.
 
My friend, beerguy, made this sauce and I thought it turned out great. I'm glad he made it before me because he made it true to form. I would have tweaked it with less pepper and lots of garlic. I thought it tasted great. He gave me a ketchup bottle worth and I have it in the fridge even though it says you dont have to refridge.
 
I made this last weekend and it is pretty good stuff but I will use less black pepper next time and add more garlic, onions, and crushed red pepper.
 
Here's another version of this sauce that was billed as the Shack BBQ sauce. Published in the local newspaper a few months ago. This recipe is accredited to a former employee of The Shack who supposedly made it for several years.

This is the small batch version. Makes ~ 1/2 Gal.

12 oz cider vinegar
19-1/2 oz catsup
19-1/2 oz water
2-1/4 TBLS salt
2-1/4 TBLS sugar - I upped it to 4 to my taste
2-1/4 TBLS black pepper
2-1/4 TBLS chili powder

I also added garlic powder to taste cuz I like garlic and I used SpiceItUp jalapeño catsup cuz it was about the right size and I like jalapeños and heat.

Place all ingredients in pot and bring to a boil.
Reduce heat and simmer for 30 to 35 minutes or until sauce is a dark color - not bright red.

Again, No refrigeration required was claimed by the source.

I do have the 2-1/2 Gallon version if anyone wants mass quantities.
 
Looka there, another Arkie.. you gotta do the Grapette

Are you upwind or downwind from NLR, nice pit!
 
Can't help it, corporate weight loss coach put me on the beans for the protein. Now I'll need corporate-sponsored counseling to recover from the loss of self-esteem caused by my flatulence.

I think I've farted so much this morning they'll soon send me home early today, uhuh

Back on topic, to those who want to heat this sauce up a tad, my last batch I used 4oz of Tabasco, 4oz of LA Hot Sauce, and 4 drops of Dave's Insanity and it came out perfect to my tastes.
 
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