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Hey folks. I had my Dad in town last weekend, so I decided to show off my new mad smokin' skills with some pulled pork. Now you and I know that pork butt is just about the easiest and fool-proof meat you can smoke...but Dad doesn't know that.

Anyway, I used French's yellow mustard to hold on my rub (which BTW is a GREAT way get more flavor and better bark from your rubs) and cooked it up North Carolina style with apple cider vinegar sauce. Well, my Dad loved the pulled pork by itself. But being a native Texan, he really wanted BBQ sauce instead of the vinegar sauce. My wife and kids like a sweet BBQ sauce like Masterpiece Honey or Sweet Baby Ray's, but my Dad likes a smoky and spicier sauce.

The only other BBQ sauce I had in the house was the CookShack Spicy BBQ Sauce that came with my Smokette. I had never opened it. He raved about it so much, that the rest of my family tried it and loved it too. The word "spicy" in it's name is a misnomer...it is NOT very spicy at all. But the flavor is outstanding IMO. I plan to buy more and offer it as an alternative at my next pulled pork feast.
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Hi Donna. Like I wrote in my first post, my family and I didn't open the bottle originally because of the word "spicy" in the name. Although I love spicy food (having grown up in Texas and having lived in New Orleans for several years), my wife and kids haven't "matured" yet. Smiler If my Dad hadn't opened the bottle, we wouldn't have known what we were missing. I hope others on the this forum read this post and give it a try. I plan to order more bottles soon. PS...I would order in the gallon size, but I have no way to refrigerate it once it's opened.
quote:
Originally posted by Pags:
Order the Spicy Barbecue Sauce dry mix and make up your own as needed. Follow the recipe provided by Cookshack. Tom says it taste just like the premade sauce. ...
The CS spicy bbq sauce is the best I've tried since getting smoker in spring 09! I've only tried it on ribs.

I recently ordered the dry mix. Made the 2qt recipe (yields 1.5 qts) this w/e. Yep just like CS premade. Only used 2 tbsp per batch - should last me a while.
Last edited by Former Member
I ordered 3 gallons of the Spicy (after trying it out) and I use it on ribs at the 3 hour mark. Keeps the ribs moist but you don't really taste it when the ribs are done.

I like a sweeter sauce such as Bone Suckin' or Baby Rays so recently I decided to start with the Spicy and see if I couldn't tweak it to be sweeter. Added some white and some brown sugar, and some honey plus some minced onion. Came out really nice. I was really trying to reproduce this sauce Best BBQ sauce period which I recently came across and I think is pretty good.

As for keeping the sauce, using the 'make your own' is probably the best way but I'm into my first gallon of it and have been using it a year. It sits in my garage without any apparent deterioration. The acidity of the sauce should keep it from spoiling but I do test it out before using it.

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