Create basic web page to copy n paste - uses a HTML / CSS code generator

CSS template generator to make a 3 column w header n footer layout (tableless)

PHP CSS HTML code maker for an entire web site with 2 column w header n footer layout

CSS HTML form layout code maker n generator to create a colorful box around the form

Dynamic PHP Menu Code - uses SSI n PHP to determine current page - then modifies the menu to show which page is current

CSS tutorial for external style sheet CSS

Grade - rate a web site by design rules - tutorial on using design rules for a professional web site

Tutorial and Tips for site submission to search engines - meta tag descriptions

Shack BBQ Recipe for vinegar based sauce - also mustard base recipe

CDAI Crohn's Disease Activity Index to gauge progress or lack of progress associated with crohns disease

Personal Site - about John Prince

My Life on Lake Conway - retired John Prince

Site Map for all ibdhost ibdprince web sites - plus other client sites

Webmaster Tutorials - complete index of various free tutorials offered by ibdhost or clients

Hosted by IBDhost

Contact us form with tutorial to create a contact form that hides email address from spam robots


See Blog

Valid XHTML 1.0!
Valid CSS!

Alternate Mustard Sauce
Print Label

Famous SHACK barbeque sauce recipe (Little Rock, Arkansas): - BBQ, tasty, tangy, and unforgettable.

SHACK barbeque sauce goes well as a marinate, sauce on any meat. The secret barbeque (BBQ) sauce recipe was given to me by a long time employee , over 5,800 printed copies were mailed to 38 states and 14 foreign countries after I mentioned it on the radio, and since the Internet it has gone virtually everywhere.

It is somewhat 'hot', adjustable to suite your tastes, but initially stick to the recipe', even though it APPEARS to be excessive (pepper for instance). The amounts reflect the size most ingredients come in at the grocery store. As it stands it makes about a gallon or more. I see no reason it would not survive reducing, but I have always used as gifts, and have never attempted cutting it down.

Over the years, the feedback has been overwhelming, and the whole, growing, tale and experience connected with this delightful stuff fascinates me. After you brew your batch, and have passed it out, served it, and gotten "hooked', drop me an email: as I collect the stories.

The quest for Authentic SHACK info continues to rage, Dennis Thigpen (see Testmonials) forwarded a link which investigates and explores a lot of Shack info, theories, advice and directions. I found little to disagree with right down to the quality of the flimsey papers used to wrap the originals.

Memphis Cuisine Shack

By the way, there is no 'hook', scam, follow-up, sales pitch, or other underhanded motive here, other than my toying with the idea of writing a book about the convoluted meanderings and travels of this exquisite juice. I was in broadcasting for over 30 years, originated and participated in countless 'promotions' and gimmicks...the SHACK sauce saga turned out bigger than all of them, and it was never connected to any deal in any way. (So much for skilled promotion managers;-)

So, GO, now into the kitchen, and make history. If you are so inclined, you have my permission to outright LIE and claim the sauce is your own concoction, but this might have the effect of splintering the and obscuring the history and adventures I'm collecting.


Wet Stuff

Mix in a large bowl:

3 - 24 ounce bottle of ketchup (catsup)
Use the plastic ones, we will refill after making sauce.

Fill with hot water, swoosh around and dump contents into bowl.
Folks have asked: HOW MUCH WATER? Fill all three bottles, and dump all into 'Wet Stuff'
(For original recipe use Grapette from Wal Mart- see 'additional notes').

Pour in plain ole cheap vinegar. "THE" recipe calls for just less than a quart, do not sweat this. use anywhere from a pint to a quart, strangely, this amount has scant effect on final product.

Put "wet stuff' in a LARGE pan, put heat on "high"
by the time it is approaching a boil, you will have "dry stuff' prepared.

Dry Stuff:

Since you dumped wet stuff out of bowl, why not use for 'dry'?
Into bowl, dump:

1 - 4 ounce can of chili powder
1 - 4 ounce can of black pepper
1 - 4 ounce can of garlic salt (SALT, NOT garlic powder!!!)
1/2 cup - sugar (is the ORIGINAL amount, why not TRY that, and adjust to your very own taste after 'brewing' mess up...likewise with Tabasco. See below)
1 - small Tabasco (anywhere from 1 to 4 ounces..start with about 1 can 'play' to taste after whole mess is completed.
1 - small mustard (size of an apple, just regular ole smear on a hotdog yeller mustard)

...btw, easier to put the mustard in last, and just swirl around till it looks like chocolaty brown tar.


Dump all this stuff into pan on stove now approaching a simmer if you have been quick, and if you rinsed out the catsup with HOT water;-)

stir enough to make it evenly liquid...bring to a boil and immediately lower heat to a simmer.

30 minutes, (stir fairly often to avoid sticking).. during which the vinegar will bring sweat to your forehead, and tears to your eyes...think ventilation here.


That is it.
Remove from heat, pour back into bottles you saved, unfortunately, you will have an excess of sauce. Improvise, all life has dry rot.

You now have a LOT of sauce. I always do, and find it MOST welcome as a gift.

BTW, there is no need to refrigerate your sauce supply, even if you inhabit hot and humid southern climes! Apparently mischievous microbes refrain from causing problems in gratitude for being immersed in this tomato based necter, or are immobilized by the ingredients rendering them deliciously inert.

Additional Notes

Do it this way the first time, later, you may substitute Grapette, for the water (seriously) SHACK DID for several decades ... for total authenticity you can obtain Grapette from Wal Mart

I add about a cup of sugar to my sauce, but this is heresy, and practice has strong adherents and detractors.

Likewise minced onions, NOT authentic, but can be pleasant.

Do NOT futz with the amount of black pepper. I KNOW it sounds like a lot. Trust me on this.

Also remember garlic SALT, not garlic powder!! several folks got this wrong, actually the sauce wasn't bad, but they were not fit as shipmates for WEEKS.

Do NOT judge 'heat', as in taste, by sipping off spoon from pot, even if you were stingy with the Tabasco. Dunk a piece of bread into sauce and sample that way.

Should you screw up your courage and actually MAKE this stuff and after having your friends, co-workers and mistress try it, drop me an e-mail with comments :

Label Shown below













Label (cut out)

Print a copy of the recipe and use it, assuring authentic SHACK Barbeque (BBQ) sauce will survive, and aiding in the demise of lesser wimpy watery concoctions.

SHACK Barbeque Sauce
Wet Stuff:
Mix: 3 - 24 ounce plastic bottles of ketchup

Fill these with hot water,
rinse and dump ALL into bowl.
some prefer Grapette® instead of water.

Pour in plain vinegar.
recipe recommends just less than a quart

Put "wet stuff' in LARGE pan, heat on "high"
should be about to boil when add 'dry stuff'.
Dry Stuff:
1 - 4 ounce can of chili powder
1 - 4 ounce can of black pepper
1 - 4 ounce can of garlic salt (not powder)
1/2 - cup sugar (more or less - to taste)
1 - small Tabasco (1oz to 4oz - to taste)
1 - small yellow mustard (apple size jar)
Stir well
Add dry mix to pan on stove
mix well while bringing to boil
immediately drop heat to 'simmer' = 30 min.
(stir fairly often to avoid sticking)
Email Questions to: