Shack Attack BBQ Sauce Recipe

[Stlsportster]

2020 bump

 

[bbqwizard]

2020 bump

I was literally thinking of this a couple day’s ago. :thumb:

 

[drunkenmeatfist]

I prefer the "Tidewater Thin" version which just seems to be the same recipe with cayenne replacing the paprika. Makes some of the best pulled pork I have ever had.

 

[gtr]

Definitely great stuff. Easy to make and fanfarkingtastic.

 

[JbTech]

Just to keep this on the up and up, this has become a staple in my frig.


2022 bump!

 

[LYU370]

Thanks for the bump! This is one of the only sauces I actually make. Good stuff! It's not sweet if that's what you're looking for.

 

[Moose]

Bump for Jan 2023!

 

[16Adams]

Once upon a time a Brethren posted the receipt in Post Card format. Lost it several phones ago.

 

[PaPaQ]

It's good on everything.

 

[TC Smoke & Que]

Grew up in Va. and it was everywhere, now my Florida Friends Love It Too !!!

 

[smoke ninja]

I won't eat pulled pork without it

 

[snadamo]

Just in time for Super Bowl. Thanks for the bump!

 

[SMOKE FREAK]

ya had me at no sugar.

Love this kinda stuff.

 

[Turkduckhen]

Remedent of a sauce they serve at "The Pig" in Jax, Fl. Very tasty.

 

[Mike Twangzer]

Once made ... how long is it good for ... assuming it isn't all used up ?

 

[bbqb0ss]

Will try this weekend

 

[LYU370]

And if you replace the paprika with cayenne, you get Tidewater Thin instead of Shack Attack. Bit spicier, but still from the same area. VA.

 

[Robert]

I recall reading earlier in the thread a response from Boshizzle that he assumed as far out on the expiration date of the mustard used in your current batch.



I have never made the recipe although I have purchased Swamp Boys Bootleg Red which one person referred to as a similar, but better sauce than this one. It was good and I liked it to a certain degree. I once applied a non-measured shot to a non measured amount of Swamp Boys original and it really livened it up. Never able to duplicate it again though.


Thanks,



Robert

 

[Lomey]

This is good timing! It's supposed to get into the mid 50s here in KC this weekend so I'm firing up the offset for a pork butt, chicken and salmon. Put the sauce together this morning and liked the taste I took. I look forward to trying in after the 48 hours suggested.

Sent from my SM-G998U using Tapatalk

 

[JbTech]

I need to make another batch. May have lost the last batch in the back of the beer fridge :doh: Oughta be ok since October, right? :mrgreen: