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Meat-Up in Memphis

T-Shirts & More T-Shirts & More
Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

Cool Embroidered Shirt Cool Embroidered Shirt
This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

Click here for more info.

Support ARC

Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazon.


BBQ Stars


Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.



Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts

Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there

If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool

Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review

The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review

Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order

Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them

The Swiss Army Knife Of Thermometers


The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.

Compact Powerful Sear Machine For Your Next Tailgater


Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order

The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon

GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special

kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker

Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review

Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order

PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only

Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review

Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order



Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Click here for details. (https://amazingribs.com/memphis2020)
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Huskee's Original Shawsh

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  • Top | #1

    Huskee's Original Shawsh

    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 ShawshTM
    • 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.

  • Top | #2
    this really sounds great am going to try this nest rib or butt cook


    • Top | #3
      this really sounds good will have to try on nest rib or butt cook


      • Top | #4
        Originally posted by Papa Bob View Post
        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!


        • Top | #5
          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
            Huskee commented
            Editing a comment
            Thins it. You could add any of a hundred things in place of water, but this recipe aims for a certain flavor profile 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.

        • Top | #6
          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!


          • Top | #7
            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
              Huskee commented
              Editing a comment
              Honored that you like it!

          • Top | #8
            It would be easier for me to try this if you lived across the street...


            • Top | #9
              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!


              • Top | #10
                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!

                Click image for larger version

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                • Huskee
                  Huskee commented
                  Editing a comment

              • Top | #11
                Huskee, mustard powder, or prepared mustards?


                • Top | #12
                  Originally posted by Thunder77 View Post
                  Huskee, mustard powder, or prepared mustards?
                  Prepared, ballpark style from a bottle. (I edited the recipe above to clarify that)


                  • Thunder77
                    Thunder77 commented
                    Editing a comment

                  • Mr. Bones
                    Mr. Bones commented
                    Editing a comment
                    Had th' same question, Huskee ...
                    Tango Yankee fer th' answer!

                • Top | #13
                  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
                    Huskee commented
                    Editing a comment
                    Cool! I look forward to your thoughts.

                • Top | #14
                  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
                    EdF commented
                    Editing a comment
                    Welcome. Don't worry, there's a lot of stuff we all don't know. We just try to help each other out!

                  • RonB
                    RonB commented
                    Editing a comment
                    Welcome to The Pit.

                • Top | #15
                  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
                    Mr. Bones commented
                    Editing a comment
                    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
                    Huskee commented
                    Editing a comment
                    Typically I wouldn't suggest using peach balsamic, for that sweetness reason, but I'm glad you say yum and that you like it!