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Hi, I want to do some pulled pork with a Jack Daniels sauce, has anyone a recipe for JD sauce?


Cheers WW

I made this one:

http://amazingribs.com/recipes/BBQ_sauc ... sauce.html

I used a Jura Malt instead of JD and it was well received.

Oh God I couldn't use my malt but as I am not a great fan of JD and I won a 1L bottle in a raffle, I thought I would give it a go..............thanks for the recipe

Cheers WW

This is Todd Wilbur's Top Secret Recipes copycat version of T.G.I. Friday's Jack Daniels Grilling Glaze and sauce. It has been copied without attribution all over the web. A lot of people think it has too much pineapple in it and cut that by half or more. It makes a pretty good glaze for salmon and pork, regardless.

T.G.I. Friday's Jack Daniels Grill Glaze and Sauce

1 head garlic
1 tablespoon olive oil
2/3 cup water
1 cup pineapple juice
1/4 cup teriyaki sauce
1 tablespoon soy sauce
1 1/3 cups dark brown sugar
3 tablespoons lemon juice
3 tablespoons minced white onion
1 tablespoon Jack Daniels Whiskey
1 tablespoon crushed pineapple
1/4 teaspoon cayenne pepper

1. Cut about 1/2-inch off of top of garlic. Cut the roots so that the garlic will sit flat. Remove the papery skin from the garlic, but leave enough so that the cloves stay together. Put garlic into a small casserole dish or baking pan, drizzle olive oil over it, and cover with a lid or foil. Bake in a preheated 325 degrees F oven for 1 hour. Remove garlic and let it cool until you can handle it.

2. Combine water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar in a medium saucepan over medium/high heat. Stir occasionally until mixture boils then reduce heat until mixture is just simmering.

3. Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out. Measure 2 teaspoons into the saucepan and whisk to combine. Add remaining ingredients to the pan and stir.

4. Let mixture simmer for 40-50 minutes or until sauce has reduced by about 1/2 and is thick and syrupy. Make sure it doesn't boil over.

Makes 1 cup of glaze.

Many thanks Vagreys I will certainly give this a go

Cheers WW

If he won a bottle and that recipe calls for a Tablespoon he'll need a couple of dozen hogs to use the bottle up.
I can never taste the whiskey in their sauce (and I like JD) so feel free to adjust to your preference

I've also put a sauce out here, before, called One Shot Sauce, that calls for a pound of butter, and some sour mash or bourbon, among other things, but it makes an excellent sauce for a thick, juicy sirloin steak...

Here's a recipe that will use up 1/4 cup (about 65 mL)

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