Your New Secret Tennessee Whiskey BBQ Sauce
January 2, 2018
January 2, 2018
Question; What does Frank Sinatra and grilling have in common? Answer; Jack Daniels! Question number two; What does Jack Daniels and Grilling have in common? Answer; your new secret recipe for barbecue sauce!
You’ve probably seen a couple of restaurant menus and ads featuring items with Jack Daniels as an ingredient to their barbecue sauce. There are Jack Daniel ribs, burgers, chops, drinks and more. Ribs covered in a sauce using the sipping whiskey from Tennessee seem to be the most common item offered and there’s a good reason why! Ribs covered in Jack Daniels style barbecue sauce are fantastic!
The good news is that the sauce recipe below will work perfectly with your ribs no matter how you prepare them. They can be grilled on your KoKoMo grill, oven cooked, over even over a campfire! The recipe is very basic and can easily be tweaked to fit your taste buds.
The fun fact about Tennessee whiskey is that state law determines what can be called “Tennessee Whiskey.” Legally, whiskey carrying that distinct honor must be made using the Lincoln County process. The process includes slow filtering through vats of charcoal and the use of brand new white ash wood barrels!
Not many distilleries fall into that “legal” definition. Here are the ones that do.
- Jack Daniel’s, from Lynchburg, TN
- George Dickel, (spelled Whisky – no “e”) from Tullahoma, TN
- Benjamin Prichard’s, from Kelso, TN (Grandfather into law – not charcoal filtered)
- Collier and McKeel from Nashville, TN
- TennSouth Distillery, from Lynnville, TN
- Chattanooga Whiskey, from Chattanooga, TN may soon meet the requirements with their new distillery.
Regardless, of the trivia above, this sauce recipe is inspired by the Jack Daniel’s distillery located in Lynchburg Tennessee. It’s easy to make and easy to adjust to your own taste buds. So, start with the recipe below and tweak it to your own liking for your own secret barbecues sauce.
Kent’s Tennessee Brown Sugar Whiskey Barbecue Sauce
- 1/2 cup Tennessee Whiskey
- 1/3 cup brown sugar
- 1 small onion, fine diced
- 3 garlic cloves, minced
- 2 cups ketchup (catsup if you’re confused)
- 1/4 cup apple cider vinegar
- 2 tablespoons steak sauce
- 1/4 cup Worcestershire sauce
- 1 tablespoon liquid smoke
- 1/2 tablespoon hot sauce
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
In a medium saucepan, combine ingredients and simmer for 20 minutes.
If desired you can sauté the onions and garlic in some butter.
Allow to cool slightly and then puree in food processor or blender to your desired consistency, or use as is – your choice. Refrigerate for at least a day in order to allow the flavors to blend.
Oh, and you can substitute a bourbon from Kentucky if you need to.
Kent “The Deck Chef” Whitaker is the former winner of the Emeril Live / Food Network barbecue contest. He’s a culinary writer and cookbook author – his newest title is Great American Grilling. He also writes about College football, the NFL and NASCAR for several media outlets.