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home > recipes > sauces and condiments > jack daniel's bbq sauce
from New Jersey, USA Jack Daniels BBQ Sauce A few weeks ago, I was searching for a Jack Daniel's BBQ sauce, but didn't find any here. So, as a cure for my disappointment, I grabbed this recipe from another site... this recipe is from http://www-ssc.igpp.ucla.edu/~newbury/ and I thank the person who maintains that site for the great meals that have come from the following recipe. Ingredients 1 T. shallots, minced 1 t. garlic, minced 1/2 bottle (usually 5 oz.) Worcestershire sauce 2 oz. Jack Daniel's whiskey 4 oz. COLD butter 1 t. parsley, chopped pinch black pepper 1. Saute shallots and garlic in Worcestershire sauce. Reduce by half. 2. Add black pepper and whiskey. Flame. 3. Off of heat, whisk in butter; finish with parsley. 4. Use on grilled steaks and tenderloin. Note: I made this several times and have noticed the longer you leave the Worcestershire mixture on the heat, the more it reduces, the better it comes out. The first time I made this, it had almost a tar consistency after cooling. Not very hopeful, I put it on the chicken and served it anyway -- I got great results from that trial. Chicken is also a good meat to serve with this sauce and for vegetarians, this could go very well with mushrooms and/or eggplant. Let me know how this turns out for you!

Jack Daniel's BBQ Sauce


average rating = 4.5 stars(4.50004 comments available)
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list all recipes for SAUCES (340)
list all recipes by DAVE (405)


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(posted January 30, 1999)

from New Jersey, USA

Jack Daniels BBQ Sauce

A few weeks ago, I was searching for a
Jack Daniel's BBQ sauce, but didn't find any here. So, as a cure for my disappointment, I grabbed this recipe from another site... this recipe is from http://www-ssc.igpp.ucla.edu/~newbury/ and I thank the person who maintains that site for the great meals that have come from the following recipe.

Ingredients
1 T. shallots, minced
1 t.
garlic, minced
1/2
bottle (usually 5 oz.) Worcestershire sauce
2 oz.
Jack Daniel's whiskey
4 oz. COLD
butter
1 t.
parsley, chopped
pinch black pepper


1. Saute shallots and
garlic in Worcestershire
sauce. Reduce by half.
2. Add black pepper and whiskey. Flame.
3.
Off of heat, whisk in butter; finish with parsley.
4. Use on grilled steaks and
tenderloin.

Note: I made this several times and have noticed the longer you leave the Worcestershire mixture on the heat, the more it reduces, the better it comes out. The first time I made this, it had almost a
tar consistency after cooling. Not very hopeful, I put it on the chicken and served it anyway -- I got great results from that trial. Chicken is also a good meat to serve with this sauce and for vegetarians, this could go very well with mushrooms and/or eggplant. Let me know how this turns out for you!


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+4 comments


from Birmingham, United Kingdom wrote:0  0

I wish I had more warning about the flames but it tasted great. I agree that the cleanup wasn't easy.
4 starsAugust 19, 2000


from Sintang, Indonesia wrote:1  0

I have never had this food at any restaurant. After making it I know why its so popular. To clean up afterwards was difficult though.
4 starsSeptember 30, 1999


from Burnaby, BC, Canada wrote:0  0

This turned out even better than the restaurants! I'm not demented or anything but the part that was the most fun for me was the flaming... that was so cool. I can't cook but this was soooooo good.
5 starsSeptember 26, 1999


from Minnesota, United States wrote:2  0

This turned out great for me! I make JD chicken almost every week these days! One of my very favorites :-)
5 starsJuly 9, 1999


 
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