Wednesday, July 14, 2010

Jack Daniel's Barbecue Sauce

By Paul Briand

So, what do you do when you have just about six ounces of whiskey left in your bottle of Jack Daniel's?

Any sane man or woman would drink it. I made barbecue sauce. All was not lost ... I used four ounces in the recipe and drank the remaining two over ice while I made the sauce.

I used the barbecue sauce first on some grilled chicken then used the rest on some ribs.

You can definitely taste the sour corn mash that comes from the whiskey, but it doesn't overpower and adds a particular sweetness to whatever you're cooking.

1/2 cup of Jack Daniel's whiskey
1/4 stick butter
1/2 cup chopped onion
1 clove garlic, crushed
1 cup ketchup
1/4 cup lemon juice
3 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1/4 teaspoon pepper

1. Melt butter in skillet over medium high heat;
2. Add onions and garlic, saute until tender;
3. Stir in rest of the ingredients and simmer for 10 minutes, stirring occasionally;
4. The yield, about 1 1/4 cups keeps well in the refrigerator.

Digg this

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