SHACK BBQ Sauce recipe and 8 lb brisket tonight

[vtx1300r]

OK since I am new to this and this is my second weekend smokin ......

I just made my first batch of SHACK BBQ Sauce.  I followed the recipe exactly including the grapette.  Now does this need to settle / age? They also said no need to refrigerate. 

And

I have a 8 lb brisket which I rubbed with mustard and spices.   I am going to put it in the smoker tonight (Fat side up) and by late Friday afternoon it should be done (at 210 degrees).


If I am going wrong let me know ....... but let me down easy.

[Gizmo]

Not sure about your saucy question vtx.  I have yet to go there myself.  The Iceman is the king of the sauces.  His is canned (my terminology anyway) in a glass jar and indeed does not require refrigeration until opened.  I suspect his process is what allows storage at room temperature until you break the seal on the jar.  If your process is similar, their suggestion may correct.  I am not familiar with SHACK BBQ Sauce to be able to comment even from my lack of experience.   :D

[gscheig]

I looked it up - looks like it is worth trying-    http://www.ibdjohn.com/shack/

Shack BBQ Sauce Recipe

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.

[vtx1300r]

My 1st stab at a sauce too .... I am bringing 10 jars to work to hand out so people can try it over the weekend.  Tuesday will come with words of joy or sorrow.


It is 5:30 am and I put the brisket in last night at 10:30 PM at 200 degrees.   I just tented the brisket and put it back in with fresh water in the drip pan.  I plan to check on it at about 10:00 am this morning.

[HCT]

What the he** is grapette? ???

[gscheig]

Grapette is cheap grape-flavored soda sold at Walmart (there was a picture of the bottle at the website I went to) - seems like Fanta would be comparable

[vtx1300r]

OK it is 12:30 pm friday.  Temp of brisket is 150  degrees.  14 hrs at 200 degrees so far ... outside temp is 90 degees in the shade.


The grapette is a Wal mart soda .....  tasted pretty good.

[vtx1300r]

4:30 pm Friday .. took brisket out.  1/2 of it was excellent, the other half back in the smoker.  The thinner half was the part that was perfect, the thicker needs more time.

SHACK BBQ sauce .. family and me hated it.  Tooooo bitter and very spicy / hot.  BUT we added brown sugar and honey to about a quart of it.   Way better, wife actually loved it.

[gscheig]

I wish I had read this - made the Shack sauce last night.  I think I like it, kind  of similar to Rudy's BBQ sauce, if you have ever been to one.

I may add some honey to it also - today I'm making beef ribs, pulled pork and wild turkey breast in the OBS.  The sauce does have a good kick, but I'll see how it tastes on meat later.  Also, I used Grape Soda instead of water.

Warning - this recipe makes "a lot" of sauce - much more than the three bottles of ketchup....

[gscheig]

I tried two variations of shack sauce - to one I added brown sugar heated in a bit of water to make a syrup and to the other I added honey - about one part honey to 4 parts shack sauce.

Both were good, but the one with the honey was really nice.  It took a bit of the fire out and resulted in a really nice sauce.  If you try the shack sauce, cut the recipe to 1/3 of the amount called for and consider adding honey after you make it per the recipe.

Shack plus honey = a winner in my opinion.