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Meat-Up in Memphis

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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.

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BBQ Stars

SPOTLIGHT

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.

 


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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

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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

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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


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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

Announcement

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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 | #16
    First off, Howdy from Kansas Territory, Welcome to Th Pit!
    I'm delighted to see ya here, an hope ya decide to take th plunge, stick around, an learn along with all of us!

    If ya run into any
    frazzlesnazzle bits to the XYZ
    , there are some resources on this site that might jus help to demystify...
    One such place is here: Commonly Used Acronyms & Abbreviations I haveta check it, my dang self, sometimes, to catch up.
    This don't translate to RTFM, like most other sites, where folks can range from brusque, to exponentially worse, it simply gives ya a place to reference, as I do.

    By far, an gone, th most incredible resource on this forum is th amassed knowledge, an skills of th Members!

    NEVER feel afraid to ask a question, fearin somebody will attack ya. Even if ya might think it's a stupid question!
    I done wore out likely 99+% percent of th stupid questions, in my nigh on to 2 years here; ain't nobody got after me, none.

    (Hail, they even let me renew my membership, much to my amazement!)

    P.S.: Ya might wanna go easy, addin them frazzlesnazzle bits, leastwise, at first; they can overpower a dish, if ya ain't careful!
    Last edited by Mr. Bones; July 28th, 2018, 01:40 AM.

    Comment


    • Top | #17
      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.

      Comment


      • Huskee
        Huskee commented
        Editing a comment
        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
        Mosca commented
        Editing a comment
        It's cool that you just dove right in to the deep end! Welcome!

    • Top | #18
      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

      Comment


      • Huskee
        Huskee commented
        Editing a comment
        Lol! Glad they liked it.

      • Jerod Broussard
        Jerod Broussard commented
        Editing a comment
        Did you call it "4K Sauce"?

    • Top | #19
      How long will the sauce keep in the fridge? I would like to make it in advance for a party this weekend.

      Comment


      • Huskee
        Huskee commented
        Editing a comment
        Months! I have some that's probably 6 mo old.

    • Top | #20
      I'm surprised there isn't a little Bourbon in there to help with the proper pronunciation! "Man, this shawsh is great"!

      Comment


      • Henrik
        Henrik commented
        Editing a comment
        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
        EdF commented
        Editing a comment
        For a bit of depth in the flavor, if nothing else!

      • Steve R.
        Steve R. commented
        Editing a comment
        LMAO, Henrik! 😄

    • Top | #21
      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.

      Comment


      • Henrik
        Henrik commented
        Editing a comment
        It's a winner!

      • Huskee
        Huskee commented
        Editing a comment
        That's great to hear, I'm glad you enjoyed it.

    • Top | #22
      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.

      Comment


      • Huskee
        Huskee commented
        Editing a comment
        Honored! Thanks for the feedback.

      • holehogg
        holehogg commented
        Editing a comment
        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.

    • Top | #23
      How long is it good in the fridge?

      Comment


      • PappyBBQ
        PappyBBQ commented
        Editing a comment
        Answered in post #19 in the thread! Looks like LONG time! :-)

      • adamjs83
        adamjs83 commented
        Editing a comment
        Thanks, guess I missed that.

    • Top | #24
      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.

      Comment


      • Huskee
        Huskee commented
        Editing a comment
        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
        holehogg commented
        Editing a comment
        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
        IowaGirl commented
        Editing a comment
        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.
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