Huskee's Original Shawsh

[CarolynTX]

Yes the peach balsamic was WAY too sweet. But I added more of everything else I had (I didn't have any more ketchup) plus some rice vinegar, and a squeeze of lime juice because I had it and voila, I loved it. My husband thought it was still too sweet. So he used some bottled sauce.
I can't give the ingredients (or at least not the amounts) because I didn't measure or keep track. And it was not your (Huskee's) sauce, since the fruit was peach not orange.

But this was a fantastic base for me to play with. So thank you. And i will make a batch with the peach balsamic again (because I like sweet) and jot down my measurements. I think 1/2 peach balsamic and 1/2 some other vinegar but I'm not sure which yet.

[Huskee]

I'm happy my recipe inspired you. You're on your way to your own secret BBQ sauce!

When you get a minute, please check out our Homework Assignment for new members, this will help you get the most from your membership here!: http://pitmaster.amazingribs.com/for...ork-assignment

[Mosca]

It's cool that you just dove right in to the deep end! Welcome!

[realdocBBQ]

I'm not even gonna lie man, no way am I crediting you with this recipe! I made it tonight and took it to some friends' house for dinner, and they think I'm a genius! lol

[Huskee]

Lol! Glad they liked it.

[Jerod Broussard]

Did you call it "4K Sauce"?

[Randy-Phx]

How long will the sauce keep in the fridge? I would like to make it in advance for a party this weekend.

[Huskee]

Months! I have some that's probably 6 mo old.

[EdF]

I'm surprised there isn't a little Bourbon in there to help with the proper pronunciation! "Man, this shawsh is great"!

[Henrik]

I bet this recipe is a big fan with Sean Connery. He sure can pronounce it correctly ;-)
+1 on the bourbon, off to the kitchen Huskee!

[EdF]

For a bit of depth in the flavor, if nothing else!

[Steve R.]

LMAO, Henrik! 😄

[Randy-Phx]

I made Huskee bbq sauce today. I took it to a party with 16 people including 2 from North Carolina. Everyone, including me, thought it was awesome and were impressed I made my own sauce. This sauce is money! Thanks for the recipe.

[Henrik]

It's a winner!

[Huskee]

That's great to hear, I'm glad you enjoyed it.

[holehogg]

Wow. Better than a home run. Made a test batch last evening for my customers to comment on. Well the audience was both genders, multicultural, blue and white collar, young and old (the old being me mainly). It was the AR site's KC style BBQ sauce vs Huskee's Shawsh. The winner is ............... Huskee's Shawsh. Without any exaggeration it won hands down. Few comments were to tone down on the pepper but that was due to my heavy hand (I love freshly ground black pepper). I had posted some time back looking for a similar alternative to KC style as it is expensive to make for my use (I use about 3-4 litre's a week). This recipe suites the budget. Win Win. I might play around with the ingredients and Zooooosh it up. Many thanks Huskee.

[Huskee]

Honored! Thanks for the feedback.

[holehogg]

Whipped up the Mustard Shawsh and I need to share with you it has become more popular than the Original Shawsh. I zooooshed it up by adding a tsp of prepared Dijon mustard. Both are winners though.

[adamjs83]

How long is it good in the fridge?

[PappyBBQ]

Answered in post #19 in the thread! Looks like LONG time! :-)

[adamjs83]

Thanks, guess I missed that.

[IowaGirl]

I wanted to share my reactions to Huskee's Original Shawsh. My husband has the sweet tooth of the two of us; I'm more willing to enjoy tart or sour flavors than he is. We both like it. A lot.

The shawsh is nicely sweet for my DH, but not so sweet my fillings ache. It's tangy from the mustard and vinegar, but not bitter or sour. The worchestershire adds a warm, meaty umami flavor that gives depth to the sauce.

The star of the show, in my opinion, is the orange juice. It adds a light citrus zip that keeps the sauce from tasting heavy and dull. I appreciate how adding the juice at the end of the cook helps keep the flavor bright.

The shawsh should keep a long time in the fridge due to the low pH from the vinegar and the high sugar content. It's going to stay sanitary even longer if you can store it in a squeeze bottle (think ketchup or mustard bottle) rather than an open container or jar.

Very nice, Huskee. Thank you for sharing -- it's wonderful stuff.

[Huskee]

Thank you, IowaGirl, so glad you both liked it! I'm pretty proud of that. I wanted something that hit all the bases you describe (sweet, spicy/peppery, tart/vinegary, citrusy) but none overpowered the other too much, so it'd have more mass appeal. My sister in law and wife were the guinea pigs as a I made many batches and tried multiple ratios to end up where it is now. Happy to read this!!

[holehogg]

I'll say it again this a great shawsh that receives accolades everytime someone tastes it for the first time. I make at least 3 Litres a week. Tried using a mango and orange blend that made it just too sweet. I make a smaller batch on the side for myself that I add a bit of hot sauce that works well for my pallet. Huskee

[IowaGirl]

So many tomato based sauces are super sweet or dark and heavy tasting, but your recipe avoids those pitfalls. All the praise is well deserved, Huskee.

[HouseHomey]

I think if I get a half a minute next week I’m gonna make this at work and try it on some braised pork.

Huskee think garlicky depth with onion flavor on braised butts in a "pork mother" braising liquid.

im thinking this thinner sauce would be a hit. I will admit like holehogg I was thinking mango purée as well.

im totally on board with the OJ as I do the same in other marinades and such. Nice touch sir.

hopefully I get a minute next week (tomorrow is my Monday) as I want to make this as is first.

i like the thought of the mustards too.

[Craigar]

Happy Monday!

[Huskee]

Honored if my Shawsh makes it into a restaurant by a pro chef! Honored even if it doesn't and you make it for yourself and like it. Honored even if you don't like it that you at least tried it! Honored even if you don't ever make it since you at least talked about maybe making it!

[tdimond]

I'm making a batch now. I'll get fussed at for taking up fridge space - SWMBO doesn't like BBQ sauce - so I'm hoping it's as good as everyone says.

[tdimond]

Ok, that's some good stuff, even before it has a few hours to get happy in the fridge.

[Huskee]

Thank you!! I've begun adding more black pepper when I make it. I like that gentle kick it adds, and it tends to get lost on meat and just tastes sweet and a little vinegary.

[BKYDBBQ]

Just made some today to go on my Western Style Ribs. I left out the water because I wanted a slightly thicker consistency. Seems to be pretty tasty, definitely not as sweet as I was expecting..

[Huskee]

Sorry I missed this comment 3 yrs ago. I've since begun removing the water and replacing it with more vinegar when I make it.

[jitsntricks]

So I've been wanting to make some BBQ sauce for my smoked meats for quite a while. The recipe I was originally going to do was quite involved with many ingredients. I saw this sauce and decided to try it due to not only the great reviews but also the simplicity of the recipe.

This is now my go to sauce... it goes great on everything. My entire family loves it and it's easy to see why!
I DID make a couple modifications as to me, it's very sweet with both the brown and white sugar as well as molasses and juice. I ended up putting a tad more vinegar in, and some franks to give it a little kick. I wish I would have written down the measurements but that's BBQ to me, adjusting on the fly to what you like right then and there (unless you own a food truck or restaurant).

All in all, GREAT recipe and thanks for sharing it. I'm excited to make that mustard shawsh as I LOVE mustard.

[jitsntricks]

tbob4 Thank you, sir! They definitely didn't disappoint!
I actually wrapped in butcher paper and drizzled some smoked lard on them prior to wrapping. Came out perfect bite off the bone!

[klflowers]

Did you say smoked lard? Ok, I will be on your front lawn begging soon

[jitsntricks]

klflowers Yep I did! A little of that in with the wrap makes some great ribs.. super juicy

[Huskee]

I'm honored that you like it jitsntricks ! And yes, adjusting on the fly is what it's all about. I think Henrik's sauce that's in his BBQ Book book is a riff on this recipe too.

[mariocaron]

Ok going to try this recipe tonight, it's 8 deg c here in Alberta, nice BBQ weather, LOL, going to use a bit of Simon and Gar rub on the chicken while it cooks and use the sauce as a dipping sauce, can't wait to taste the combination :-)

[Huskee]

Cool! I hope you like it.

[big_mack]

how did you like it fellow Albertan mariocaron?

[big_mack]

I will be smoking my first pork butts on Monday and making my fist ever pulled pork sandwich's and I'm looking for a sauce. Huskee would this sauce be good for sandwich's as is or with a modification?

[Huskee]

You've got this!

[IowaGirl]

My rule of thumb is to always make the recipe as written the first time, then decide if it needs to be tweaked to suit your tastes. To be honest, Huskee's Shawsh is one of the few sauces that I make as written -- I haven't felt any need to tweak it. I can't say that about most recipes.

My only issue is I just wish I could write or pronounce "Shawsh" properly. Try as I might, I stumble over that dang name every time.

[big_mack]

IowaGirl being from Canada I'll just call it Huskee Sauce and everyone will relate.