I made a batch of your sauce Huskee. Did my first pork butts using meatheads recipe. took them to 180F and then wrapped. Fed 18 people and everyone loved the sauce. I have been buying Kosmo original competition because my son loves it. Well I won't be doing much of that any more. I very much prefer this sauce. Its refreshing. Has some zing and cuts through the smoked meat. and a touch of sweetness. I did not alter it at all.
IMO this sauce will keep well for several months if stored in a squeeze bottle and kept refrigerated. It's fairly acidic, and a low pH helps lengthen the shelf life.
Using a squeeze bottle is another strategy to keep the sauce sanitary as possible, unlike an open-top bottle or jar.
We don't use sauces real fast, so I make a half recipe of this Shawsh, put about half in a squeeze bottle to store in the fridge and freeze the other half. It freezes well.
Sorry I missed this a year ago, big mack. Thanks for the nice words. Like Mosca said it keeps for months in the fridge, how long exactly I don't really know. It always gets used up long before it goes bad. Lots o vinegar in it.
Kamado Joe Big Joe III
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I made the sauce Sunday and served it today with 4 racks of ribs. My oldest son at a rack and a half with it by himself. One comment from an 85 year old man - "If you served me a tennis shoe with this on it, I would eat it." My best friend - " "Man that sauce is delicious. It goes so well with the pork. It is definitely my favorite rib sauce ever. That sauce on pulled pork would be heaven. I'm trying to figure out right now how to make that happen. I think I might get a pulled pork sandwich to-go from Mojo's tomorrow and put the rest of this on it."
For all of us who like using weight-based measurements (and the metric system), here's a weight conversion I made of the original Huskee Shawsh for a half-recipe.
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