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?
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Huskee's Original Shawsh
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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.
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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.
How long does it keep?
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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.
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- Jul 2014
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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."
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Hi all,
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.
Half recipe by weight:
Ketchup - 375g
Sugar - 100g
Brown sugar - 50g
Apple Cider Vinegar - 60g
Water- 30g
OJ - 60g
Molasses - 20g
Mustard - 7g
Salt - 9g
Worcestershire - 7g
Pepper - 3g
Garlic powder - 5g
Onion powder - 2g
Hope this is helpful!
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