Prep 10 mins
Cook 20 mins
This recipe is supposedly the same sauce from "The Shack" in Little Rock, Arkansas. It's great on pork - very thin, and very vinegary, and very peppery - enjoy!
- 1 cup ketchup
- 1 cup cider vinegar
- 1 cup water
- 1 1⁄2 tablespoons chili powder
- 1 1⁄2 tablespoons salt
- 1 1⁄2 tablespoons white sugar
- 1 1⁄2 tablespoons black pepper
- 2 teaspoons onion juice
- Combine all ingredients, and cook for about 20 minutes on med-low (till a little bit thick) - keeps for a year in the fridge!
I've given this recipe a three-star rating because it is NOT the original Shack barbeque sauce recipe. I'm glad the poster said it was "supposedly" The Shack's recipe. I have not tried this recipe but, based on the ingredients and quantity, it probably will produce a sauce very similar to The Shack's sauce.
I have a recipe posted many years ago by the late Richard Allin, former "Our Town" columnist for the Arkansas Gazette and the Arkansas Democrat-Gazette. Richard believed it to be the original. Having known Richard Allin personally and having lunched with him at The Shack on occasion during the mid-60's, and, having actually prepared the recipe myself, I am convinced that if it is not the original, the original may never be found. The recipe posted above may be an adaptation of the original since, except for quantities and the use of onion powder instead of minced onions, the ingredients are very similar.
It should be noted that The Shack was an extremely popular barbeque restaurant in Little Rock and it produced its sauce in massive quantities so any recipe calling for small quantities should be suspect.
The "as eaten" Shack recipe that I remember did not contain onions and had a strong garlic flavor though neither this recipe nor Richard Allin's "original" contain garlic. A search of the web for "The Shack" recipes will turn up variations which contain garlic, garlic salt, tabasco sauce, and Grapette. I suppose that no one will ever know beyond a shadow of a doubt which, if any, of the recipes are truly original.
Assuming that the original could be authenticated, it would be rated as a five-star recipe. And, while I have rated this recipe only three stars because I know it is NOT the original, I suspect, based on the ingredients that It likely would rate four stars on an actual tase test.
The search for the original continues...