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Real Deal Pulled Pork- I finally get it (took long enough)
Comments
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Hans61 said:cazzy said:This is a very popular sauce that has been floating around the BBQ Brethren for years. Give it a whirl!!
Shack Attack Sauce
Here is a delicious version of an old VA BBQ sauce inspired by a VA BBQ man named Shack. I drink this stuff straight, that's how good it is. It has no sugar in it, so sweet sauce fans may want to stay away.
1 1/2 cup Apple Cider Vinegar
1/4 cup water
1/4 cup of your favorite hot sauce
1 Tablespoon (TBS) Paprika
1 TBS Black Pepper
1 TBS Kitchen Salt (or 1 1/2 TBS K-Salt)
2 TBS Yellow Mustard (French)
Mix well, let sit for at least 24 to 48 hours before serving for best results. I blend it in my Ninja, that's why it's about 16 ounces total.
Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36" -
JohnnyTarheel said:Hans61 said:cazzy said:This is a very popular sauce that has been floating around the BBQ Brethren for years. Give it a whirl!!
Shack Attack Sauce
Here is a delicious version of an old VA BBQ sauce inspired by a VA BBQ man named Shack. I drink this stuff straight, that's how good it is. It has no sugar in it, so sweet sauce fans may want to stay away.
1 1/2 cup Apple Cider Vinegar
1/4 cup water
1/4 cup of your favorite hot sauce
1 Tablespoon (TBS) Paprika
1 TBS Black Pepper
1 TBS Kitchen Salt (or 1 1/2 TBS K-Salt)
2 TBS Yellow Mustard (French)
Mix well, let sit for at least 24 to 48 hours before serving for best results. I blend it in my Ninja, that's why it's about 16 ounces total.
I made this sauce more for me because of the praise it's received here on the forum
“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
Did these turbo their FTC now going to pull in approximately 3hrs :-)“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf -
I would say to Add it to all that you pull to eat today. They can add sweet baby rays on top of it. The vinegar adds a ton to the pork- you can still use regular sauce on top if you wantKeepin' It Weird in The ATX FBTX
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Hans61 said:JohnnyTarheel said:Hans61 said:cazzy said:This is a very popular sauce that has been floating around the BBQ Brethren for years. Give it a whirl!!
Shack Attack Sauce
Here is a delicious version of an old VA BBQ sauce inspired by a VA BBQ man named Shack. I drink this stuff straight, that's how good it is. It has no sugar in it, so sweet sauce fans may want to stay away.
1 1/2 cup Apple Cider Vinegar
1/4 cup water
1/4 cup of your favorite hot sauce
1 Tablespoon (TBS) Paprika
1 TBS Black Pepper
1 TBS Kitchen Salt (or 1 1/2 TBS K-Salt)
2 TBS Yellow Mustard (French)
Mix well, let sit for at least 24 to 48 hours before serving for best results. I blend it in my Ninja, that's why it's about 16 ounces total.
I made this sauce more for me because of the praise it's received here on the forumUbi panis, ibi patria.
Large - Roswell rig, MiniMax-PS Woo; Cocoa, Fl. -
Carolina Q said:Where else?
=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
The Cen-Tex Smoker said:I would say to Add it to all that you pull to eat today. They can add sweet baby rays on top of it. The vinegar adds a ton to the pork- you can still use regular sauce on top if you want
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The Cen-Tex Smoker said:This is Myron Mixon's recipe.
As for saucing NC Q, I pull it and then add eastern NC vinegar sauce to all of it. I don't go overboard. Mix well. Serve and provide more sauce for those who want more.
I would NEVER offer SBR with pulled pork. Ever.I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Carolina Q said:The Cen-Tex Smoker said:This is Myron Mixon's recipe.
As for saucing NC Q, I pull it and then add eastern NC vinegar sauce to all of it. I don't go overboard. Mix well. Serve and provide more sauce for those who want more.
I would NEVER offer SBR with pulled pork. Ever.
Keepin' It Weird in The ATX FBTX -
SBR?=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
thetrim said:SBR?Keepin' It Weird in The ATX FBTX
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Carolina Q said:The Cen-Tex Smoker said:This is Myron Mixon's recipe.
As for saucing NC Q, I pull it and then add eastern NC vinegar sauce to all of it. I don't go overboard. Mix well. Serve and provide more sauce for those who want more.
I would NEVER offer SBR with pulled pork. Ever. -
The Cen-Tex Smoker said:Carolina Q said:The Cen-Tex Smoker said:This is Myron Mixon's recipe.
As for saucing NC Q, I pull it and then add eastern NC vinegar sauce to all of it. I don't go overboard. Mix well. Serve and provide more sauce for those who want more.
I would NEVER offer SBR with pulled pork. Ever.
However, out of curiosity, I just looked at the recipe you posted and compared it to the one I usually use. Mine has no ketchup and the proportions are slightly different, but the rest of the ingredients are the same. My recipe came from the Weber cookbook that came with my kettle about 30 years ago. Also similar to Elder Ward's. Weber and Ward have no ketchup.
So, leave out the ketchup and you'll be good to go... and you won't have to credit mixon!I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
i know this is off topic of sauce but..
I have co worker who cuts his shoulder into quarters a couple hours before the guesstimate cooked time. Then smokes it for approximately another hour or so until final temperature is achieved. I'd have to say his pulled pork is at the right tenderness for me, not tough and not mushy.
Has anyone tried this technique on their shoulders?
LBGE with 76" Challenger Cooking Island -
The Cen-Tex Smoker said:I would say to Add it to all that you pull to eat today. They can add sweet baby rays on top of it. The vinegar adds a ton to the pork- you can still use regular sauce on top if you wantColumbia, SC --- LBGE 2011 -- MINI BGE 2013
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thetrim said:Carolina Q said:Where else?
"I've made a note never to piss you two off." - Stike -
JohnInCarolina said:thetrim said:Carolina Q said:Where else?
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
@cazzy that sauce was a hit! Even the in laws loved it! To all who haven't tried get on that“There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
Coach Finstock Teen Wolf
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