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Well, 6 hours later, here's my report. First of all, I cooked it covered, not uncovered, so I guess that I screwed up. We live in the Carolinas, and the wife is from eastern NC. The sauce is kind of like a spicier eastern NC vinegar based BBQ sauce, but the extra spices/pepper give it a kick. I'm going to let it cook another hour or so and let it cool. I also have a pork loin that I'm going to marinate overnight in this sauce. I'll post again tomorrow. |
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My house still have a faint aroma from yesterdays batch !!! I tell you what, if you ever have a head cold, just lean over the pot and take a wiff and it ll clear your sinuses out right quick !!! I have it all bottled up and tonight I ll use it on some ribs !! I ll let you know. Thanks !!! |
Just don't let your sinus fluid trip into the sauce   
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| I was about the type the same thing palmer. The recipe looks good man, My wife's g'ma is fading right now and she also has a super secret sauce recipe that is awesome, but its not written anywhere but in her head. I have to see if my wife can obtain the knowledge... |
It has mellowed somewhat. I got almost exactly 1.5 gallons out of the boil/simmer. Mine is a bit darker than the sauce in your pics, not as brite red as the sauce in the glass bottles. |
Man, I don't see what you guys are raving about, we followed the recipe pretty close and this stuff is swill. We did the recipe last night but had to make a couple of small changes First of all, I couldn't find the un-salted tomato juice so I sub'd V-8 (it's about the same) and 6 quarts of apple cider and then two of those bags of sugar, no problem (does it really need to be brown sugar?) This stuff was really SWEET. We were out of the brown, so I sub'd plain old white, the Mrs. said it would be OK. Then we added the the cayenne pepper but just for good measure, I threw in an extra Tbsp because we like our BBQ with a little more bite. My wife is allergic to cloves so we didn't put any of that stuff in  but we did add some extra allspice, that's the Mrs. Dash stuff that has all of those spices in it? That seemed OK.Talk about stinking up the house, the place still reeks and we've had all the windows open for hours. I reallllly hope it mellows with age. Black pepper was good, the Mrs. had picked up a new jar last week, no problem there. We've put up 6 quarts and I've tried to give some to the neighbors but we've still got 5 quarts left and I don't know what to do with it. If any of you guys would like a sample, let me know. Christmas is coming and we plan to give it as a personal home made gift to the in-laws as a last resort. Ahhhh..... Just messin' with you, we plan to cook a batch up tonight or tomorrow.  |
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Really Good Stuff- Famous SHACK barbeque sauce recipe (Little Rock, Arkansas): - BBQ, tasty, tangy, and unforgettable. SHACK barbeque sauce goes well as a marinate, sauce on any meat. The secret barbeque (BBQ) sauce recipe was given to me by a long time employee , over 5,800 printed copies were mailed to 38 states and 14 foreign countries after I mentioned it on the radio, and since the Internet it has gone virtually everywhere. It is somewhat 'hot', adjustable to suite your tastes, but initially stick to the recipe', even though it APPEARS to be excessive (pepper for instance). The amounts reflect the size most ingredients come in at the grocery store. As it stands it makes about a gallon or more. I see no reason it would not survive reducing, but I have always used as gifts, and have never attempted cutting it down. Over the years, the feedback has been overwhelming, and the whole, growing, tale and experience connected with this delightful stuff fascinates me. After you brew your batch, and have passed it out, served it, and gotten "hooked', drop me an E-mail as I collect the stories. By the way, there is no 'hook', scam, follow-up, sales pitch, or other underhanded motive here, other than my toying with the idea of writing a book about the convoluted meanderings and travels of this exquisite juice. I was in broadcasting for over 30 years, originated and participated in countless 'promotions' and gimmicks...the SHACK sauce saga turned out bigger than all of them, and it was never connected to any deal in any way. (So much for skilled promotion managers;-) So, GO, now into the kitchen, and make history. If you are so inclined, you have my permission to outright LIE and claim the sauce is your own concoction, but this might have the effect of splintering the and obscuring the history and adventures I'm collecting. Enjoy! dp Wet Stuff Mix in a large bowl: 3 - 24 ounce bottle of ketchup (catsup) Use the plastic ones, we will refill after making sauce. Fill with hot water, swoosh around and dump contents into bowl. Folks have asked: HOW MUCH WATER? Fill all three bottles, and dump all into 'Wet Stuff' (For original recipe use Grapette from Wal Mart- see 'additional notes'). 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 oz...you 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) Stir ...btw, easier to put the mustard in last, and just swirl around till it looks like chocolaty brown tar. Simmer Dump all this stuff into pan on stove now approaching a simmer if you have been quick, and if you rinsed out the catsup with HOT water;-) 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. Finish 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. You now have a LOT of sauce. I always do, and find it MOST welcome as a gift. BTW, there is no need to refrigerate your sauce supply, even if you inhabit hot and humid southern climes! Apparently mischievous microbes refrain from causing problems in gratitude for being immersed in this tomato based necter, or are immobilized by the ingredients rendering them deliciously inert. Additional Notes Do it this way the first time, later, you may substitute Grapette, for the water (seriously) SHACK DID for several decades ... for total authenticity you can obtain Grapette from Wal Mart I add about a cup of sugar to my sauce, but this is heresy, and practice has strong adherents and detractors. Likewise minced onions, NOT authentic, but can be pleasant. 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. |
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Put it all together and needed a 3 gallon stock pot to get it all to fit in the original sized batch. I was a little uneasy about putting in a half pound of black pepper. It looked absolutley ridiculous pouring that much in, but did it anyway. I'm now almost an hour into the batch and I believe I have my temperature set to cook it down just right. I'll check back and tweak it as the day goes by. The funny thing was, once it was all together I reached over and took a big whiff. My head snapped back automatically like a spastic Pez dispenser on meth and I damn near took out the range hood. WOW! That is some potent stuff! Update at 3pm, I got the pork roast in the crock pot now. Tonights fare will be shredded pork sammiches with the camp ninja's Ok there's no way to say it without someone making a wise ass comment
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*UPDATE* 6:12 pm OK. I went out to my hunting stands to get ready for the season and just let it simmer. I took my time because I didn't want to scorch the batch. I can see how you could easily do this. Allow yourself plenty of time to make this. I added 10 oz of salt instead of the full pound because I've been cooking with less for the past two years. You could always add salt, so I went a little light. It's perfect. I had fresh pork roast in the crock pot unseasoned and left it in there all day along side the sauce. The pork was shredded and the sauce was added right on top. It soaked it right up. The sammiches made were truly delicious! The sauce mellowed out throughout the day and I'm letting it cook off another hour before letting it cool down to bottle. This week I will marinate venison steaks and do them on the grill in the evening snow flurries This is a recipe worth trying out. I can see a lot of applications for this. Luckily, my daughter has some friends over to help dive into the pile of shredded pork and they all agree. The sauce rocks!  Thank you Camp Ninja |
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I just made a batch. I cooked it 14 hours on very low heat. I now have every door and widow in my house open, and my wife refuses to try it tonight. Seems she was gagging when she went to work this morning. How long does it take to mellow out the pepper? I plan on doing a pork shoulder this weekend.
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