Smoke shack sauce
1 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
4 | cups | Ketchup |
¾ | cup | Worcestershire Sauce |
¼ | cup | Apple cider vinegar |
1½ | cup | Dark brown sugar; (or to taste) |
2 | tablespoons | Mustard |
2 | tablespoons | Chili powder |
2 | tablespoons | Black pepper |
1 | tablespoon | Red pepper |
Hot sauce to taste | ||
Apple juice | ||
Any citrus juice; (orange, lemon, grapefruite) | ||
drop | Pepper or other dark soda; (preferably flat) | |
Bourbon |
Directions
ONE CUP OF ONE
NOTE: Add ¼ cup of ONLY ONE of the last four ingredients.
Mix all and heat until just warmed through. Let this cool for at least an hour before using; the flavors really improve when everything has had a chance to cool. Even better, make it ahead and refrigerate. About an hour before serving, place the sauce on the pit to reheat and absorb some smoke.
I sometimes add a little granulated sugar if the flavor seems too tangy; if you get heavy-handed with the dark brown sugar, you run the risk of getting the sauce too "rich" and throwing off the flavor balance.
Smoke Shack Barbecue 1999 Grand Champion, SC State Barbecue Cookoff Posted to bbq-digest by "Scott McDaniel" <scotmcd@...> on Apr 16, 1999, converted by MM_Buster v2.0l.
Related recipes
- \"smoking\" punch
- Rib shack bar-b-q sauce
- Rib shack barbecue sauce
- Rib shack bbq sauce
- Smoke shack vinegar sauce
- Smoked barbecue sauce
- Smoked beef
- Smoked cheese
- Smoked cheese bread
- Smoked chicken
- Smoked eggs
- Smoked potato salad
- Smoked rice
- Smoked salsa
- Smoked shrimp
- Smoking turkey
- Smoking vegetables
- Tea smoking
- The shack barbecue sauce
- The shack bbq sauce