Huskee's Original Shawsh

[Huskee]

Here's my take on a classic KC style BBQ sauce. It's vinegary, slightly spicy, thinner consistency and not smokey since your meat should have the smoke.

See also my new Orange-Jalapeno Shawsh and my new Mustard Shawsh.


Huskee's Original Shawsh^TM

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• 3 C Ketchup (I use Heinz since it's a fav in my house)
• 1 C white sugar
• 1/2 C brown sugar
• 1/2 C apple cider vinegar *(or add 1/4C more vinegar and omit the water if you like a vinegary sauce)
• 1/4 C water*
• **1/2 C good quality orange juice
• 2 Tbsp molasses
• 1 Tbsp mustard (yellow ballpark style, from a bottle)
• 1 Tbsp table salt
• 1 Tbsp Worcestershire
• 2 tsp black pepper
• 2 tsp garlic powder
• 1 tsp onion powder

Add all ingredients (**except orange juice) in medium saucepan over medium heat. For best results stir in each ingredient separately beginning with ketchup, until mixed well. Bring to simmer/very low boil. Reduce heat to maintain a simmer, stirring regularly for one hour. *After one hour, add the 1/2C of orange juice. Stir well and remove from heat. Note: The orange juice can be added in 2 stages- 1/4 C with other ingredients to reduce while simmering, and 1/4 C at end to thin, or the full 1/2 C at end. I have noticed little difference either way.

This sauce is best served warm, but cold out of the fridge is fine too based on your preference.
When stirred in with pulled pork the spice from the black pepper seems to get lost.

[Papa Bob]

this really sounds good will have to try on nest rib or butt cook

[Huskee]

this really sounds good will have to try on nest rib or butt cook

If you do try it, lemme know if you like it!

[holehogg]

Just made a batch that takes my book record to 150L or 40 gallons. I have made more than that but I don't keep tabs on personal use quantity.

[Huskee]

Wow! So thrilled you enjoy it. What ketchup do you use? holehogg

[Quintin "Q"]

What does the water do for the recipe? I never use water and the consistency is never too thick, if anything too thin. I would think a chicken or beef broth would serve the recipe better, but I see water in many of BBQ sauce recipes.

[Huskee]

Thins it. You could add any of a hundred things in place of water, but this recipe aims for a certain flavor and beef or chicken broth wasn't what I was aiming for with this. Sweet citrusy and spicy is what this recipe is. This sauce is thinner than the average BBQ sauce, which is what I aimed for since I don't like a thick sauce.

[Quintin "Q"]

Right on, I figured it was added for thinning. Seems like a good balance of flavors. Never tried orange juice usually Apple or pineapple. My favorite addition to a Bbq sauce has been Apple butter. I rarely add fruit flavors now though I've grown accustomed to the classic vinegary sweet and spicy. Great recipe! So many different directions to take bbq sauce, which one to choose? I got to taste Harry Soo's Q at a competition at Pechanga Casino and it was very unique. Fruity sweet with some Asian influence something like tamarind or plum. They were my favorite ribs of the day!

[Storlok]

I am in the process now of making my 3rd or 4th batch of this recipe. Making it a double batch this time. I find that we are going through more of this sauce now than any other that I make.

[Huskee]

Honored that you like it!

[PaulstheRibList]

It would be easier for me to try this if you lived across the street...

[Henrik]

I really like this post! Detailed and thought through recipe! Sounds good, will have to try it. Think I will use a tad bit less sugar though, simply because our apple cider vinegar is sweeter than the American (for some odd reason). Thanks for sharing!

[Henrik]

So, whipped up a batch this morning. I really like it! But (and this is a very personal preference) I skipped the water and orange juice. Huskee used the water specifically to thin it out, and there was enough sweetness already. So I tweaked it to my preferences. The mustard is great, subtle but nice. Cool!

Cooking = happiness

Have a great weekend y'all!

[Huskee]

Honored!

[Thunder77]

Huskee, mustard powder, or prepared mustards?

[Huskee]

Huskee, mustard powder, or prepared mustards?

Prepared, ballpark style from a bottle. (I edited the recipe above to clarify that)

[Thunder77]

Tanks!

[Mr. Bones]

Had th' same question, Huskee ...
Tango Yankee fer th' answer!

[Spinaker]

Gonna give this a try tomorrow on some pulled pork sliders. Looking forward to it. I will report back with the group consensus. Thanks for sharing Husk!

[Huskee]

Cool! I look forward to your thoughts.

[CarolynTX]

I am brand new to the site, and to smoking. And I'm a bit overwhelmed by the site and so many things that everyone already apparently knows like "oh, I added some frazzlesnazzle bits to the XYZ, and it was terrific." But I don't know what frazzlesnazzle bits are nor whether XYZ is a rub or a sauce or an acne cream. So when I came across a real recipe rather than a reference to something I don't recognize, and I was looking for a sauce recipe, I figured I'd try it. Which I will do tonight.

But because I can't leave well enough alone, and because I want to make it NOW and have this Peach White Balsamic Vinegar which I NEED to use in something because ... well because I have it; and I don't have orange juice and I figure peach+a tiny bit of lemon = orange; and I don't have molasses but I have molasses powder (which is terrific by the way because it works in a rub) - I will tell everyone how it come out.

[EdF]

Welcome. Don't worry, there's a lot of stuff we all don't know. We just try to help each other out!

[RonB]

Welcome to The Pit.

[CarolynTX]

Stupidly I didn't measure how much ketchup I had before I started. I didn't have enough but didn't take the time to adjust the recipe so I just added a little less of everything else and it's a bit too sweet (I think because the peach vinegar was so sweet) so I'm doctoring it. But I must say.... YUMMM

[Mr. Bones]

It's gonna be otay, yer doin exackly th right things, jus breathe in, breathe out, an forge ahead!
What ya don't know is: Ya Got This, already!
Important Rule : If ya ain't havin fun, why, yer doin it wrong!
YUMMM is a good indicator, in my book!
When ya git yer receipt kinda finalized, I'd love fer ya to share it!

[Huskee]

Typically I wouldn't suggest using peach balsamic, for that sweetness reason, but I'm glad you say yum and that you like it!

[Mr. Bones]

First off, Howdy from Kansas Territory, Welcome to Th Pit!
I'm delighted to see ya here, an hope ya decide to take th plunge, stick around, an learn along with all of us!

If ya run into any

frazzlesnazzle bits to the XYZ

, there are some resources on this site that might jus help to demystify...
One such place is here: Commonly Used Acronyms & Abbreviations I haveta check it, my dang self, sometimes, to catch up.
This don't translate to RTFM, like most other sites, where folks can range from brusque, to exponentially worse, it simply gives ya a place to reference, as I do.

By far, an gone, th most incredible resource on this forum is th amassed knowledge, an skills of th Members!

NEVER feel afraid to ask a question, fearin somebody will attack ya. Even if ya might think it's a stupid question!
I done wore out likely 99+% percent of th stupid questions, in my nigh on to 2 years here; ain't nobody got after me, none.

(Hail, they even let me renew my membership, much to my amazement!)

P.S.: Ya might wanna go easy, addin them frazzlesnazzle bits, leastwise, at first; they can overpower a dish, if ya ain't careful!