Jack Daniels Barbecue Sauce Recipes

JACK DANIELS BBQ SAUCE

Steps:

• In a medium saucepan, combine onion, garlic and whiskey. Simmer over medium heat for about 7 minutes or until onion is translucent.
• Add remaining ingredients and simmer for 20 minutes.
• Puree in food processor or blender.
• Refrigerate for at least 1 day to blend flavours.

SPICE WIZARD'S SWEET HERB AND JACK BARBECUE SAUCE

Steps:

• Add all ingredients but the Jack Daniels and ketchup into a food processor. Mix together until well ground and blended. Add the Jack Daniels and the ketchup. Blend again.
• Mixture is ready for use.

JACK DANIEL'S BARBECUE SAUCE

Steps:

• Gather the ingredients.
• Combine the Jack Daniel's, chopped onion, and garlic in a 3-quart saucepan. Simmer until the onion is translucent, about 10 minutes.
• Add the ketchup, molasses, brown sugar, vinegar, tomato paste, Worcestershire sauce, salt, pepper, smoke flavoring, and Tabasco sauce.
• Bring to boil. Reduce the heat to low and simmer, uncovered, until reduced and thickened. Stir occasionally, This will take about 15 to 25 minutes, and a spatter screen is recommended.
• Add more Jack Daniel's whiskey if a stronger flavor is desired. Let cool for several minutes, and use immediately or store in an airtight container in the fridge for up to a week.

PINEAPPLE WILLY'S JACK DANIEL'S BARBECUE SAUCE

Steps:

• Combine onion, garlic, and Jack Daniel's Whiskey in a 3-quart saucepan.
• Saute' until onion and garlic are translucent, approximately 10 minutes. Remove from heat and light mixture; flame for 20 seconds.
• Add all remaining ingredients.
• Bring to a boil, then turn down to a medium simmer.
• Simmer 20 minutes, stirring constantly.
• Run sauce through a medium strainer to remove onion and garlic bits if you prefer a smoother sauce.
• Cool and enjoy.
• NOTE: This sauce gets better with age. If time permits, keep it in the refrigerator a day or so to develop a deeper, richer taste.

T.G.I. FRIDAY'S® JACK DANIELS® SAUCE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cut about 1/2-inch from the top of the garlic head. Trim the roots so the garlic sits flat. Remove some of the outer layers of papery skin from the garlic, leaving enough so that the cloves stay together. Put garlic into a small casserole dish or baking dish, drizzle olive oil over it, and cover with a lid or aluminum foil.
• Roast garlic in preheated oven until the cloves are soft, about 1 hour.
• Stir brown sugar, pineapple juice, water, teriyaki sauce, and soy sauce together in a saucepan and bring to a boil; reduce heat to low and keep at simmer.
• Squeeze sides of the garlic until the pasty roasted garlic emerges. Measure 2 teaspoons roasted garlic into the saucepan and incorporate into the sauce with a whisk. Reserve remaining roasted garlic for another use.
• Stir lemon juice, white onion, bourbon whiskey, pineapple, and cayenne pepper into the sauce; bring to a simmer and cook until the volume of the liquid reduces by half and is thick and syrup-like, 40 to 50 minutes.