The Shacks Barbecue Sauce (Little Rock)
- Ready In:
- 1hr 30mins
- Ingredients:
- 8
- Yields:
-
55 oz
ingredients
- 6 tablespoons salt
- 6 tablespoons sugar
- 6 tablespoons black pepper
- 6 tablespoons chili powder
- 4 cups ketchup
- 4 cups white vinegar
- 4 cups water
- 1 large onion, finely diced
directions
- Combine first four ingredients and set aside. In large saucepan, combine combine ketchup, vinegar, water and onion. Stir in dry mixture. Bring to a rolling boil, reduce heat and cook uncovered 1 1/4 hours, stirring every ten minutes.
- The mixture will reduce to almost half, about 55 ounces. Pour into sterilized jars and let rest for a few days. When I make this, I just pour the mixture into the empty ketchup bottles and store in the refrigerator.
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Reviews
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The person who reviewed this recipe before is a moron. There isn't one "authority" on the Shack BBQ sauce. This recipe looks almost identical to my own, which came to us from someone at the restaurant. I know someone else who knows the Slaughter family very well, and their recipe is nearly identical to this one and the one I posted. Glad you posted this recipe! It's one of my favorites!
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I just used the last of a batch of this recipe that I cooked over 10 years ago and which had been in my fridge since then. Though I would not recommend keeping any food product that long, I have to admit that it was as good at the last drop, perhaps better, than it was when I originally cooked it.<br/><br/>This recipe was originally posted to the web over 15 years ago by the late Richard Allin, former Our Town columnist for the Arkansas Gazette and the Arkansas Democrat-Gazette. After the demise of The Shack barbeque restaurant, Richard did a quest through his Our Town column for the original Shack barbeque sauce recipe. During that time he published at least four recipes, perhaps more, purported to be the orginal. He tested them all and while he could not authenticate it as original, he said it came as close as any he tested.<br/><br/>This is an excellent dark, tangy sauce that acts like it is spicy but actually is not. Based on my personal recollection of The Shack, this recipe is quite close but like many Shack recipes purported to be original, there's some small thing lacking. It just ain't quite there. Nonetheless, it's an excellent sauce and a great substitute until the original can be found. <br/><br/>It should be noted that while this recipe produces a moderately large batch, it is no where close to a restaurant batch which would come in gallons rather than cups. There's another recipe on this site, also "supposedly" the original. However, while ingredients are similar to this one, the batch size is smaller still. I rated that one three stars because I haven't actually tested it and because, it, like this one, is not the original, either. However, considering the similarity in ingredients, it should be similar in flavor and a good substitute for a small batch cook. Had either of these recipes been original, they would have rated five stars.