Beer makes batters better, meat more tender, and sauces more flavorful.
Jack Daniel's Whiskey BBQ Glaze
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- #18606
serves/makes:
ready in:
under 30 minutes
under 30 minutes
3 reviews
ingredients
1 cup pineapple juice
1/2 cup Jack Daniel's whiskey (or other favorite brand of whiskey)
2 cups firmly packed brown sugar
2 beef bouillon cubes
1/4 cup Worcestershire sauce
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon Tabasco sauce (or less, to taste)
directions
In a small saucepan, combine the pineapple juice, whiskey, brown sugar, beef bouillon cubes, Worcestershire sauce, onion powder, garlic powder and Tabasco sauce.
Bring to a boil, reduce heat and simmer for 15 minutes.
Allow to cool and use as a glaze on any grilled meat.
added by
stanleys
nutrition data
34 calories, 0 grams fat, 8 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in fat.
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reviews & comments
November 9, 2015
Close but had to make a lot of adjustments to get a better taste and texture... it had things missing from it that would have been better
July 17, 2009
This glaze is great! Have always gotten it when I go to TGIF's. I have been looking 4 this recipe or even buying it at the store with no luck till now. Thank you
July 23, 2005
Kudos on inventing a "quick-n-easy" version of this sauce. I prefer to use all fresh ingrediants right from the farm market. And, it seems to me that every recipe takes only 30 - 45 minutes to prepare. I always start the day before I need it and simmer my sauce for 2 -3 hours, very slowly. (I always tell everyone not to taste it right from the pot, because it is to "HOT" to get the real flavor of it) I almost gave one of my friends a heart because he didn't listen. Also, I never add all the ingrediants in at one time. I feel that adding the Jack at half way point, helps the sauce keeps that twang. Anyway that's how my firends like it. I have been making Jack Sauce for about 7 or 8 years. Everytime, the wings go in about 10 - 15 minutes. I have still not even tasted them myself! Good Job, Sincerely, D. Lloyd