When I was in the land of 1000 lakes less than Wisconsin, someone gave me some BBQ sauce that is mebbee the best I’ve had with heat. It’s "Houston Fire" by the Rack Shack BBQ in Eagan, MN. Sure would like to know what they Put in that stuff, love it. My wife hates it, so does my step-son, but it’s so good. Just wonderin about a recipe.
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What, this place has been around for several years and it's never showed up in one of my Yelp searches? One of the hotels I like to stay at is just a few miles north of this place and I've eaten at Doolittles across the street.
I'll be back around the first week of December so this is on my list.
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My step-son is contractor was attending some affair that they catered. He showed up late & they gave him a quart container of the stuff. He didn’t like it cuz "it’s to hot for me" & my wife, sriracha or Frank’s is medium to me. So I show up & as Mikey did, "he liked it". They look to be a legit operation. We,ll find out. We’ve got some pretty good hound dogs on the trail. Most of the major "hot" sauces I consider medium, sriracha for instance, unless it’s Tobasco Sriracha.Last edited by FireMan; September 8, 2018, 12:47 PM.
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I Googled it too, and found this on their site:
"Our focus is always on the food using our very own secret family recipes, our own special rub mix of 17 herbs and spices, and serving our own 8 hand crafted signature sauces."
A link to their sauce variety pack:
http://www.rackshackbbqstore.com/rac...-sauce-4-pack/
Main site:
Last edited by tbob4; September 6, 2018, 08:42 PM.
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So we tried them out today. I have to agree, Houston Fire was one of my top 2.
New Orleans Ghost is too hot to eat much. I really liked the Carolina Vinegar, but it's not really different than the recipe on this site. The Kansas City Spice also wasn't bad - more black pepper than your typical KC sauce. FireMan you said recipe, you want me to ask? I suspect it's a trade secret, but I am game to try to reproduce it.
As for the food, check it out.
Beans and mac and cheese were awesome. Good brisket, although it was a little dry. Pulled pork was solid, not spectacular. Turkey was the best thing on the plate.
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FireMan OK, here's the label.
The bottle version is hotter than what I had in the restaurant. Yikes! My analysis struggled to pick up anything that wasn't on the label due to the heat. In my opinion this is a forward heat without smoke so I'm going to say habanero.
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I missed this one when it was originally posted. I have never been there, but I might have to check it out.
JCGrill Do they sell that stuff at Lunds/Cub/Hy-VEE?
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