Do you just love smoked ribs and barbecue food? Today we’re going to let you in on a little secret to give your barbecues that extra touch: Jack Daniel’s BBQ sauce. Perfect for creating a mix of sweetness, acidity and spiciness in pure American style.
200 g ketchup
50 g Jack Daniel’s whiskey
60 g honey
40 g apple vinegar
10 g lemon juice
10 g Worcestershire sauce
10 g soy sauce
1 tablespoon black pepper
1 tablespoon yellow mustard powder
1 tablespoon garlic powder
How to Make Jack Daniel’s BBQ Sauce:
The recipe is really very simple. After weighing all the ingredients carefully, pour them all into a saucepan. Then heat over a low heat until it comes to the boil. When the mixture starts to boil, lower the heat and leave it to reduce for about 10-15 minutes, until the alcohol has evaporated and the sauce has taken on body.
Once the sauce has reached a certain density, allow it to cool. It can be eaten straight away or stored in the fridge in a tightly sealed jar for a few weeks.
Make it with Jack Daniel’s
Jack Daniel’s is distilled just like a bourbon, but with one very important difference: filtration, through maple charcoal. This process is called the Lincoln County Process and is what makes Jack Daniel’s a Tennessee Whiskey with a slightly smoky and sweet character.
And to drink?
For a real American BBQ, accompany your barbecue with a refreshing Lynchburg Lemonade!
Would you like to try other products from the Jack Daniel’s range? Here are some suggestions:
Jack Daniel’s Gold No. 27 undergoes a double filtration in saccharine maple charcoal, which gives the distillate its characteristic sweet notes. The amber colour is due to the double ageing in barrels: the first takes place in classic American white oak barrels charred on the inside; the second in maple barrels.
Translated from Karin Mosca’s orignal text by Chelsea Cummings.