Jack Daniel’s BBQ Recipes

by Chef Foode - Tuesday August 21, 2018 1:08 pm

There are still plenty of weeks left to get the BBQ good and hot and these Jack Daniel's recipes are all the incentive you need, especially with the drinks pairings.

Double cheese burger (serves 2)

Paired perfectly with a Jack & Cola

Ingredients:

  1. 4 (140g) beef patties
  2. Sea salt
  3. Freshly ground black pepper
  4. 2 burger baps
  5. 4 American cheese slices
  6. Thinly sliced jarred pickles
  7. Ketchup
  8. Mayo

Method:

  1. Set up your BBQ to grill at a high temperature
  2. Place the burgers on the grill, sprinkle each with a pinch of salt and black pepper, and close the lid on your BBQ – this will help prevent flare-ups
  3. Cook for 2–3 minutes each side and carefully flip 2 minutes after the flip, place a cheese slice on each burger
  4. Cook for a further minute, then set aside to rest under loosely tented, foil for a few minutes
  5. Slice the baps in half and toast them on the hot grill
  6. Leave the burgers to rest for a couple of minutes and build up your burger as follows: bread base, ketchup, burger with cheese, second burger with cheese, pickles, bread lid
  7. Serve with fries, American slaw and a Jack & Cola

Chicken Thighs with a Jack Honey Glaze (serves 4-6)

Paired perfectly with a Tennessee Cooler

Ingredients:

  1. 12 bone-in, skin-on chicken thighs
  2. Chicken rub
  3. Jack Daniel’s Tennessee Honey glaze
  4. A knob of butter

Chicken rub:

  1. 2 tbsp sea salt
  2. 2 tbsp brown sugar
  3. 2 tbsp paprika
  4. 1 tbsp garlic salt
  5. 1 tbsp celery salt
  6. 2 tsp chilli powder
  7. 1 tsp black pepper
  8. Mix all the rub ingredients together in a bowl

Jack Daniel’s Tennessee Honey glaze:

  1. 100ml Jack Daniel’s Tennessee Honey
  2. 200g dark brown sugar
  3. 100ml soy sauce
  4. 100ml ketchup
  5. 50ml honey
  6. 1 tbsp hot sauce
  7. 1 tbsp apple cider vinegar
  8. 5 tsp BBQ rub

Method:

  1. First, mix all of the glaze ingredients together and add to a medium-sized  saucepan. Bring the glaze to a boil and then reduce to a simmer.
  2. Cook until slightly thickened over a medium-low heat for about 10 minutes, stirring frequently with a wire whisk. Set it aside.
  3. Mix the chicken rub ingredients together and dust all the chicken thighs. Leaving some rub for later, roll the thighs so the skin is taut, then pack tightly into a disposable foil roasting tray, skin-side up.
  4. Dab a small knob of butter on the top of each thigh and sprinkle on more rub. Set your BBQ up to cook indirectly* at 110°C and smoke the thighs in the tray for around 1.5 hours.
  5. Remove the thighs from the foil tray and place them gently onto the bars of your BBQ for a further hour.
  6. Serve off the tray, hand out the napkins and get your fingers messy.

*Indirect cooking – the ‘slower cook’. This requires the heat to be on one side of your grill; cooking is to take place on the unheated side.

Tennessee Cooler

Ingredients:

  1. 35ml of Jack Daniel’s Tennessee Honey
  2. 100ml of apple juice
  3. 100ml ginger ale
  4. Cubed ice
  5. Lemon wedge

Method:

  1. Pour 35ml of Jack Daniel’s Tennessee Honey into hi-ball glass
  2. Add 100ml of apple juice and 100ml of ginger ale
  3. Top with cubed ice and a lemon wedge to serve

Baby Back Sticky BBQ Ribs (serves 4)   

Paired perfectly with a Jack & Cola

Ingredients:

  1. 260ml Jack Daniel’s ‘smooth original’ BBQ sauce
  2. 4 (350g) baby back ribs
  3. BBQ rub

BBQ rub:

  1. 3 tbsp paprika
  2. 2 tbsp sea salt
  3. 2 tbsp brown sugar
  4. 1 tbsp garlic powder
  5. 1 tbsp chilli powder
  6. 1 tbsp black pepper

Mix all the rub ingredients together in a bowl

For the smoker/BBQ:

  1. Jack Daniel’s Tennessee Whiskey Wood Smoking Chips

Method:

  1. Remove the membrane from the bone side of the ribs, then place them in a large tray and season with the BBQ rub
  2. Set up your BBQ to cook indirectly* at 110°C
  3. Put the ribs on the BBQ, bone-side down, and smoke over the smoking chips for around 4 hours
  4. Aim for an internal meat temperature of around 92°C
  5. Brush the meaty side with the BBQ sauce and cook for a further 15 minutes until sticky
  6. The ribs are done when a knife slides easily into the thickest part of the rib meat. Let them rest, covered, for about 10 minutes, and then cut between the bones to separate the individual ribs, serve immediately

*Indirect cooking – the ‘slower cook’. This requires the heat to be on one side of your grill; cooking is to take place on the unheated side.

Jack & Cola

Ingredients

  1. 50ml Jack Daniel’s Tennessee Whiskey
  2. 200ml cola

Method

  1. Add cubed ice to a rocks glass
  2. Pour the Jack Daniel’s Tennessee Whiskey into the rocks glass and add the cola

Grilled and dirty steak (serves 4)

Paired perfectly with a No.7 Sour

Ingredients:

  1. 4 thick-cut sirloin steaks – around 1.5” each
  2. Sea salt
  3. Freshly ground black pepper

Method:

  1. Set up your BBQ with a single-level fire to cook as close to the flames as you can. Screaming hot is good! Make sure the grill bars are oiled and clean
  2. Season the steaks with salt and pepper. Gently lay the steaks down and cook for 2–3 minutes, then flip and cook for 2– 3 more minutes before checking the internal temperature
  3. Continue to flip and check until you are satisfied – aim for 60°C for medium-cooked steaks
  4. Remove the steaks from the grill and rest them under tented foil for 10 minutes

Or go dirty:

  1. Using natural lumpwood charcoal, build an even bed of fuel. Light naturally (no lighter fluid) and get the coals screaming hot, allowing the flames to die down
  2. Season the steaks with salt and pepper
  3. Gently place the seasoned steaks directly onto the hot coals
  4. Sear for 3–4 minutes
  5. Flip the steaks and sear the other side for 3–4 minutes, or until you feel they are ready
  6. Remove each steak from the coals using tongs
  7. Slap each steak a few times with a wooden spoon to knock off any ash or coals and rest them under tented foil for 10 minutes then serve

No.7 Sour cocktail

Ingredients

  1. 50ml Jack Daniel’s Tennessee Whiskey
  2. 25ml fresh lemon juice
  3. 15ml sugar syrup
  4. 2 dashes Angostura Bitters
  5. 1 egg white (optional)
  6. Lemon wedge

Method

  1. Pour the Jack Daniel’s Tennessee Whiskey, lemon juice, sugar syrup, Angostura Bitters and egg white into a cocktail shaker and shake
  2. Add cubed ice to a rock glass
  3. Strain the liquid from the cocktail shaker into the rock glass and garnish with a lemon wedge
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