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Huskee's Original Shawsh

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  • Huskee
    Pit Boss/Manager
    • May 2014
    • 13889
    • central MI, USA
    • Follow me on Instagram, huskeesbarbecue

      Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

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      • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
      • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
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      About me
      Real name: Aaron
      Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

      Occupation:
      • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

    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.
  • Papa Bob
    Founding Member
    • Jul 2014
    • 275
    • stokton ca

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

    Comment

    • Papa Bob
      Founding Member
      • Jul 2014
      • 275
      • stokton ca

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

      Comment

      • Huskee
        Pit Boss/Manager
        • May 2014
        • 13889
        • central MI, USA
        • Follow me on Instagram, huskeesbarbecue

          Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

          Smokers / Grills
          • Yoder loaded Wichita offset smoker
          • PBC
          • Grilla Silverbac pellet grill
          • Slow 'N Sear Deluxe Kamado (SnSK)
          • Dyna-Glo XL Premium dual chamber charcoal grill
          • Weber 22" Original Kettle Premium (copper)
          • Weber 26" Original Kettle Premium (black)
          • Weber Jumbo Joe Gold (18.5")
          • Weber Smokey Joe Silver (14.5")
          • Brinkmann cabinet charcoal smoker (repurposed)

          Thermometers
          • (3) Maverick XR-50: 4-probe Wireless Thermometers
          • (7) Maverick ET-732s
          • (1) Maverick ET-735 Bluetooth (in box)
          • (1) Smoke by ThermoWorks
          • (1) Signals by ThermoWorks
          • Thermapen MkII, orange
          • ThermoPop, yellow
          • ThermoWorks ChefAlarm
          • Morpilot 6-probe wireless
          • ThermoWorks Infrared IRK2
          • ThermoWorks fridge & freezer therms as well

          Accessories
          • Instant Pot 6qt
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          • Kitchen Aide mixer & meat grinder attachment
          • Kindling Cracker King (XL)
          • BBQ Dragon
          • Weber full & half chimneys, Char-Broil Half Time chimney
          • Weber grill topper
          • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
          • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
          • Pittsburgh Digital Moisture Meter

          Beverages
          • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
          • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
          • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
          • Most favorite beer: The one in your fridge
          • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
          • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
          • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

          About me
          Real name: Aaron
          Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

          Occupation:
          • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

        #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!

        Comment


        • holehogg
          holehogg commented
          Editing a comment
          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
          Huskee commented
          Editing a comment
          Wow! So thrilled you enjoy it. What ketchup do you use? holehogg
      • Quintin "Q"
        Former Member
        • Aug 2014
        • 69
        • North Dakota

        #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.

        Comment


        • 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.
      • Quintin "Q"
        Former Member
        • Aug 2014
        • 69
        • North Dakota

        #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!

        Comment

        • Storlok
          Club Member
          • Mar 2016
          • 245
          • Hernando, MS

          #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.

          Comment


          • Huskee
            Huskee commented
            Editing a comment
            Honored that you like it!
        • PaulstheRibList
          Founding Member
          • Jul 2014
          • 1598
          • Lake Charles, LA
          • Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
            1.) A pair of Weber Smokey Mountain 22.5's
            2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
            3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
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            12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!

            Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...

            I'm loving using BBQ to make friends and build connections.
            I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.

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

          Comment

          • Henrik
            Founding Member - Moderator Emeritus
            • Jul 2014
            • 3723
            • Stockholm, Sweden

            #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!

            Comment

            • Henrik
              Founding Member - Moderator Emeritus
              • Jul 2014
              • 3723
              • Stockholm, Sweden

              #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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              Comment


              • Huskee
                Huskee commented
                Editing a comment
                Honored!
            • Thunder77
              Founding Member
              • Jul 2014
              • 2602
              • Halethorpe, MD
              • Weber 22.5" Kettle with SnS Brinkmann 5 burner gasser. Akorn Kamado, and Akorn Jr kamado. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch

              #11
              Huskee, mustard powder, or prepared mustards?

              Comment

              • Huskee
                Pit Boss/Manager
                • May 2014
                • 13889
                • central MI, USA
                • Follow me on Instagram, huskeesbarbecue

                  Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

                  Smokers / Grills
                  • Yoder loaded Wichita offset smoker
                  • PBC
                  • Grilla Silverbac pellet grill
                  • Slow 'N Sear Deluxe Kamado (SnSK)
                  • Dyna-Glo XL Premium dual chamber charcoal grill
                  • Weber 22" Original Kettle Premium (copper)
                  • Weber 26" Original Kettle Premium (black)
                  • Weber Jumbo Joe Gold (18.5")
                  • Weber Smokey Joe Silver (14.5")
                  • Brinkmann cabinet charcoal smoker (repurposed)

                  Thermometers
                  • (3) Maverick XR-50: 4-probe Wireless Thermometers
                  • (7) Maverick ET-732s
                  • (1) Maverick ET-735 Bluetooth (in box)
                  • (1) Smoke by ThermoWorks
                  • (1) Signals by ThermoWorks
                  • Thermapen MkII, orange
                  • ThermoPop, yellow
                  • ThermoWorks ChefAlarm
                  • Morpilot 6-probe wireless
                  • ThermoWorks Infrared IRK2
                  • ThermoWorks fridge & freezer therms as well

                  Accessories
                  • Instant Pot 6qt
                  • Anova Bluetooth SV
                  • Kitchen Aide mixer & meat grinder attachment
                  • Kindling Cracker King (XL)
                  • BBQ Dragon
                  • Weber full & half chimneys, Char-Broil Half Time chimney
                  • Weber grill topper
                  • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
                  • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
                  • Pittsburgh Digital Moisture Meter

                  Beverages
                  • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
                  • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
                  • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
                  • Most favorite beer: The one in your fridge
                  • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
                  • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
                  • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

                  About me
                  Real name: Aaron
                  Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

                  Occupation:
                  • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

                #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)

                Comment


                • Thunder77
                  Thunder77 commented
                  Editing a comment
                  Tanks!

                • Mr. Bones
                  Mr. Bones commented
                  Editing a comment
                  Had th' same question, Huskee ...
                  Tango Yankee fer th' answer!
              • Spinaker
                Moderator
                • Nov 2014
                • 9954
                • Land of Tonka
                • John "J R"
                  Instagram: JRBowlsby
                  Smokin' Hound Que
                  Minnesota/ United States of America

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                #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!

                Comment


                • Huskee
                  Huskee commented
                  Editing a comment
                  Cool! I look forward to your thoughts.
              • CarolynTX
                Club Member
                • Jul 2018
                • 3
                • Nemo, Tx

                #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.

                Comment


                • 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.
              • CarolynTX
                Club Member
                • Jul 2018
                • 3
                • Nemo, Tx

                #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

                Comment


                • 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!

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              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