American cuisine has absorbed the traditions of many peoples thanks to the settlers who took root here after moving to the New World. Many recipes contain ingredients that are combined in unexpected proportions and combinations. The original Jack Daniels sauce fully confirms the principle of American cuisine. The combination of incompatible ingredients allowed the authors of Jack Daniels sauce to create a product that is unrivaled in taste.

A little about the brand

The popular Jack Daniels sauce has a well-known name for a reason. This brand also produces the famous corn whiskey produced in Tennessee, in the USA. It’s no surprise that the line’s recipe includes Jack Daniels whiskey. For a long time, the recipe for delicious gravy was known only to the chefs of the famous Friday's restaurant chain, where Jack Daniels was served as a signature product. Now the sauce recipe is no longer a secret; many housewives prepare it themselves. However, the qualities of real Jack Daniels can only be known by purchasing the original product.

Taste characteristics of Jack Daniels

The composition of Jack Daniel's seasonings is unique: the ingredients are carefully selected, and the exact dosage of each component is established. Even slightly overcooked or raw meat will be delicious when seasoned with an expertly crafted Jack Daniel's sauce. The properties of sauces (especially for barbecue) are fully revealed if the meat cools a little and the gravy thickens. Jack Daniels barbecue sauce is especially popular, giving ordinary products a unique taste and aroma.

Line of Jack Daniel's sauces

The most popular types of Jack Daniels gravies are:
- Jack Daniels Full Flavor Smokey. Not spicy, tart, with a warm hickory flavor. Suitable for frying, grilling, shish kebab, barbecue;

Jack Daniel's Smooth Original is a smooth original sauce with a distinct tomato flavor. Used for most grilled and barbecued dishes;
- with extra hot habanero (pepper). Fiery spicy, with a smoky aroma. Suitable for barbecue, poultry;
"Sweet smoke". Not spicy, sweet and sour, with a spicy-smoky aroma. Most suitable for grilling, barbecue;
Jack Daniels Hot Chili. A spicy sauce with a spicy aroma and garlic is used for barbecues, steaks, kebabs, and grilled vegetables.

The manufacturer also offers Jack Daniels for steak with hot peppers. This sauce combines a tangy and sweet flavor, ideal for barbecued red meat.

Jack Daniel's brand sauces are versatile and can be used to enhance the flavor of many foods and different cooking methods.

In addition to sauce, the Jack Daniels brand also produces coffee, spices, and barbecue wood chips.

Jack Daniels BBQ sauce original 260g (Barbecue Smooth Original) is a unique premium product that is made using real Jack Daniels Tennessee whiskey. Thanks to carefully selected and perfectly dosed ingredients, the sauce has a smooth, silky texture, rich taste with bright caramel notes and a spicy, smoked aroma. It perfectly complements any grilled dish; can be used as a sauce, glaze or marinade. Gives finished products an appetizing glossy shine.

Description

Manufacturer	Baxters Food Group
Trademark	Jack Daniels
A country	Great Britain
Type	B-B-Q
Purpose, for:	Meat
Sauce base	Vinegar
Type of packaging	Glass bottle
Compound	Water, dextrose, white wine vinegar, tomato puree concentrate, dried grape juice concentrate, salt, orange juice concentrate, lemon juice concentrate, garlic puree, onion puree, date puree, Jack Daniel's whiskey (1%), tamarind extract concentrate, modified corn starch, dye (sugar color III, obtained using ammonia technology), dried onion, stabilizer (xanthan gum), preservative (potassium sorbate), flavor (liquid smoke), ground chili pepper

Nutritional value per 100g

Storage conditions

Storage temperature min.	5 ℃
Storage temperature max.	25 ℃
Shelf life	730 days

You can purchase Jack Daniels original BBQ sauce 260g for RUB 619.00 with delivery in Moscow and the Moscow region. An order can be placed through the website, contact center or mobile application. In the online store you can get privileges for members of the Perekrestok Club. We will deliver Sauces for free when ordering over 2000 rubles.

Jack Daniel's sauce is perfect for meat and fish dishes. It is ideal for salmon, steaks, and will perfectly complement a hamburger with a beef patty. This is one of the best and most popular additions to dishes prepared on the grill or grill. The popularity of the sauce is due to its composition. All the ingredients combine perfectly with each other. This is why you need to make your own Jack Daniels sauce. Many recipes completely replicate the original and unique taste of the product produced under the Jack Daniels brand.

Trade name

It's not for nothing that Jack Daniel's sauce has such a familiar name to many. Agree, high-quality whiskey of the same name is considered one of the best in its price category. The alcoholic beverage and the sauce are from the same manufacturer. Thanks to its unique composition and original taste, the product is rightfully considered a classic of meat cuisine.

Those who tried Jack Daniels sauce for the first time probably remembered it for a long time. It can not only complement any dish and make it sparkle in a completely new way, but also hide all the imperfections in the cooking of meat or fish. Its uniqueness lies in the mixing of components, each ingredient having its own unique taste and aroma. Even if the meat turns out a little raw or, conversely, overdried, this can hide the Jack Daniels sauce. How to cook it at home? There are quite a few recipes that perfectly replicate the original. And some of them bring their own special “zest”.

Few people know that the world-famous Jack Daniel's company specializes not only in the production of the popular alcoholic drink - whiskey, but also has a culinary production industry, where they are developing unique additives for various types of meat and barbecue cooking. The product line includes quite a few sauces that differ in purpose and taste. The idea of ​​making the additives in question came to the company’s owners due to the many positive reviews sent regarding the use of branded whiskey as a marinade. After this, the development of original branded sauces was brought to life.

Classic BBQ Sauce Recipe

Jack Daniel's BBQ Sauce is fairly easy to make yourself with the following ingredients on hand:

• One glass of orange juice.
• 2 tbsp. spoons of whiskey of the same name.
• Half a glass
• Allspice black pepper.
• 3 tbsp. spoons of onion (grated).
• 3 teaspoons lemon juice.
• One tbsp. spoon of pineapple puree.
• 2 tbsp. spoons of soy sauce.
• ¼ cup Japanese teriyaki.
• Half a glass of water.
• 2 cloves of garlic.

"Jack Daniels". Preparation

How to make Jack Daniels sauce as close to the original as possible? To do this, you should be guided by only one rule - strictly observe the proportions and sequence of actions. The first thing you need to do is heat the pan without adding oil. It is necessary to heat the unpeeled garlic until soft. Then the husk is removed, and the pulp is kneaded to the consistency of puree.

The second stage is mixing prepared garlic with lemon juice, orange juice, pineapple puree, soy and teriyaki sauces in a saucepan. In addition, you must add whiskey, pepper, chopped onion and cook all this over low heat until the sugar is completely dissolved. Approximate time is about 30 minutes. After half an hour, the mass should become quite thick. Jack Daniel's sauce, the recipe for which is described above, can be safely stored in a cool place for about a week without losing its taste and the freshness of the product. It is served in small neat bowls.

Recipe with pineapple and teriyaki sauce

Another variation of the preparation of the sauce, characterized by an incredibly pleasant taste and aroma, came to our country from the United States. The list of ingredients is as follows:

• soy sauce - one tbsp. spoon;
• 2 teaspoons Daniels;
• pineapple juice - one glass;
• cayenne hot pepper - 0.5 teaspoon;
• one glass of water;
• olive oil - one teaspoon;
• finely chopped pineapple pieces - 2 teaspoons;
• teriyaki - 50 ml;
• brown sugar - 300 g;
• lemon juice - 2 teaspoons;
• finely chopped onion - 4 teaspoons;
• one head of garlic.

You need to cut off the bottom and top of the garlic so that it does not fall apart. Next, it is sprinkled with olive oil, covered with foil and baked at 160-170 degrees in the oven. On the cooking surface, combine the following ingredients in a saucepan or ladle: water, sugar and teriyaki. All this is brought to a boil. In this case, it is necessary to continuously stir the mixture.

After boiling, all other ingredients are added to the container. Cooked garlic is squeezed out there. The sauce should be simmered for 40 minutes over low heat until its volume is reduced by almost half. As a result, the mass should look like a thick syrup.

Original marinade for meat

In order to prepare an incredibly tasty barbecue marinade, unlike the traditional one, you need to buy the following components:

• Salt - 1 tsp.
• About 60 ml of quality whiskey.
• Worcestershire sauce - 1-2 drops.
• Soy sauce - 60 ml.
• Brown sugar - 50 g.
• Dijon mustard - 60 ml.
• Ground black pepper.
• Chopped green onion feathers - 60 g.

How to cook?

Jack Daniel's marinade sauce, the recipe for which contains the alcohol of the same name, is suitable for any type of meat. All rather rare components or Worcestershire sauce) can be found in any large grocery hypermarket.

Preparation includes the following simple steps:

1. Mix mustard and green onions with soy sauce, add pepper, sugar and salt.
2. Pour whiskey into the mixture and stir thoroughly using a whisk.

The marinade is used immediately, it does not need to be infused, etc. Some part is set aside to lubricate the meat during frying over the fire. It is necessary to marinate meat in it for 10 hours (ideally overnight), shrimp and any other seafood - about 40 minutes.

There is a mysterious connection between high-end whiskey and well-cooked meat. In some cases, it can be expressed very succinctly: “Jack Daniel’s”. This is not only a well-known brand of alcohol, but also a self-explanatory name for a sweet and sour sauce, without which it is impossible to imagine meat and fish dishes cooked over an open fire.

The sauce goes well with steaks of varying degrees of doneness, salmon and even such a democratic dish as a burger. It is sweet, sour, and spicy at the same time, and the unique note that the whiskey of the same name brings makes it unique and easily recognizable.

What's in it?

• Juice (1 full glass) – in the classic version, take pineapple juice, and to add sourness use lemon juice (2-3 tbsp). In other recipes you can find an alternative way out of the situation when they use a mixture of orange juice and pineapple (1 tsp).
• Garlic (1 head) – taken whole.
• Soy sauce – the amount varies depending on what is included in the sauce
  teriyaki (from 1 tbsp to 3).
• Teriyaki sauce (4 tbsp) – can be either the main element of the recipe or absent altogether. Given the direct relationship with soy sauce, some chefs successfully replace it with spices.
• Onion (1 piece), finely chopped. Quantity: from 2-3 tsp. in the classic recipe up to 3 tbsp. for lovers of a special onion note.
• Brown sugar (20 tbsp, or 300 g) can be replaced with regular white sugar, but experts recommend opting for honey (4-6 tbsp) - this will eliminate excess sweetness and add additional flavor sensations.
• Seasonings - usually use hot cayenne pepper (1/4 tsp), but additions in the form of ginger, nutmeg, and black pepper are also possible. This is especially true if the composition does not contain teriyaki sauce.
• Olive oil (1 tbsp) is a mandatory ingredient in the classic sauce, but many people prefer regular, odorless vegetable oil.
• Water (2/3 cup or 180 ml.) – it just has to be there.
• Jack Daniel's is the main ingredient (from 1 tbsp to 1 shot glass). There is no need to worry - the alcohol base of the drink quickly disappears, leaving only a specific taste and aroma.

Deviations from the composition of the ingredients are not so important: if you want to get the original taste of the famous sauce - the same one served at TGI Fridays - you should pay attention to the sequence of actions.

Cooking process

1. We are working on garlic. It should be baked in the husk without access to oil, without frying. It’s more convenient to take a whole head, cut off the top and bottom, wrap it in foil and bake in the oven. Temperature: 160 degrees; time: 1 hour. Let cool. Subsequently, you will need 2 teaspoons of this stewed garlic in the form of a puree.
2. While the garlic is in the oven, mix juices and sauces in a small saucepan, add sugar/honey. Heat the mixture over medium heat, stirring constantly.
3. As soon as the mixture begins to boil, reduce the heat to low, add the remaining ingredients (garlic puree last) and slowly evaporate the contents for 35-45 minutes. The mixture should reduce in volume by 2 times and acquire a syrupy consistency. Turn off the heat and let the sauce cool.

The whole process takes up to 2 hours, but the result is worth it. In addition, the resulting sauce can be stored in the refrigerator for 2 weeks.

Whiskey, fire, meat – a combination that, in its ideal embodiment, is always associated with Jack Daniel’s. Now you can replace the standard bottle of sauce with a familiar logo with the result of your own labor - according to a classic recipe or with a touch of personal imagination.

In the meantime, you are preparing the sauce, we advise you to familiarize yourself with the Jack Daniels Ultimate Burger and the Signature Ketchup Burger, which contain our sauce. Bon appetit!

One of the signature dishes of the T.G.I Friday’s restaurant chain is barbecue ribs under the signature Jack Daniel's glaze sauce. Naturally, the company does not share the secret of preparing this glaze, but from the name and shades of taste you can guess that the glaze contains Jack Daniel’s whiskey. I admit honestly - I was looking for a recipe for making this sauce for a long time until I came across this recipe on one of the American sites.

I prepared it and it tastes the same as the original. So, pork ribs with Jack Daniel's glaze sauce from T.G.I. Friday's.

On the American website, all the scales were in cups. I had to search and convert all the volumes into tablespoons.

Due to the fact that the preparation of ribs and glaze is divided into several stages, photographs of the ingredients will be posted according to each stage. Errors in the chronology will also be indicated. And all we need is:

Here the quantities are given according to the original recipe. I changed a few things during the process, which I will report on as I describe the recipe.

For Jack Daniel's sauce you will need:

• Garlic - 1 head. (then you will need 2 teaspoons from it)
• Olive oil - 1 tablespoon (you can also use just unscented vegetable oil. IMHO unscented oil is better suited.)
• Sugar - dark cane sugar if possible - 20 (twenty) tablespoons.
• Jack Daniel's whiskey - 1 tablespoon

For meat

• Salt for meat to taste.
• Optional - seasoning for meat - I used Santa Maria - spicy seasoning for meat.
• Pork ribs are thicker and tastier.

Cooking pork ribs with Jack Daniel's sauce (T.G.I Friday's Jack Daniel's Sauce)

Stage one.

You will need:

• Garlic - 1 head
• Vegetable oil - 1 tablespoon

We peel the garlic from the “papery” husks and remnants of roots, without breaking the head of garlic itself into cloves.

Take a piece of foil, place a head of garlic in the center, pour a tablespoon of oil into the center of the garlic.

Wrap everything tightly in foil and place in the oven at 160°C for an hour.

After an hour, take it out and cool it.

Stage two.

You will need:

• Pork ribs
• Season the ribs to taste. I don’t recommend using any strongly aromatic seasonings - you will subsequently kill the smell of the sauce.

If you are limited in time, you can pre-boil the pork ribs, for example, the day before, and on the day of serving, simply quickly bake the already boiled ribs in the oven. It is also worth pre-boiling the ribs if you are going to bake them over coals, and you do not have a barbecue pot with a lid - just a regular grill. Of course, it is best to cook this dish over coals - the smoky aroma will certainly add its own charm and taste.

Since I had time, but had no desire to dig out the grill from the snow, I cut the ribs into pieces the size of 2 ribs.

I salted them and sprinkled them with spices not too thickly.

I put it in a baking tray, wrapped it tightly in foil and put it in the oven for 2 hours for the first 15-20 minutes at 200°C - then turned it down to 170°C.

Got busy with the sauce.

This is where my main mistake in the chronology of events became clear.

Important!

Baked garlic and, accordingly, the glaze are better prepared palpably in advance, since garlic is used at the initial stage of preparing the glaze, and it is better to grease the meat with glaze at approximately room temperature - since it thickens and the layer on the meat is thicker.

Stage three

You will need:

• Water - 180 ml or 12 tablespoons.
• Pineapple juice – 1 cup ~ 236 ml – 16 tablespoons
• Teriyaki sauce - 4 tablespoons
• Soy sauce - 1 tablespoon
• Sugar - dark cane sugar if possible - 20 (twenty) tablespoons. We actually used 15 because the pineapple was canned. So, when fortune telling on coffee grounds, chrysanthemum and three pots (with daisies it was a bummer - it’s not the season and there are none in the garden) in the mode: “It will stick together / It won’t stick together” - “It will stick together” won - so I reduced the amount of sugar by a quarter. I’ll say right away that I didn’t make a mistake. Sugar was ordinary, since the cane sugar ran out sadly.
• Lemon juice - 3 tablespoons
• White onion - 1 onion (3 tablespoons finely chopped onion)
• Finely chopped pineapple - 1 tablespoon.
• Cayenne pepper or chili pepper - a quarter teaspoon.
• Jack Daniel's whiskey - 1 tablespoon.

Take a small saucepan and mix water, pineapple and lemon juice, teriyaki, soy sauce, add sugar.

Mix everything thoroughly, trying to dissolve the sugar as much as possible and place the saucepan on high heat. It needs to boil faster. Because the meat is already in the oven, and this miracle needs to be cooked for at least an hour (in reality it turned out to be at least an hour and a half).

We chop the onion finely, with a total of 3 tablespoons of already chopped, 1 puck of pineapple - it doesn’t matter that it’s a little more than 1 tablespoon. It won't hurt. We take a small chili pepper - dry and grind it in a mortar, removing most of the seeds so that it is not so spicy.

We are waiting for the whole brew to boil

And with a strong-willed movement of the hand we reduce the fire to the state of “Barely gurgling”

We take out the already cooled baked head of garlic.

We break off a couple or three cloves from it, so that the total is about 2 teaspoons.

Carefully place the rest of the garlic in the refrigerator. It will be needed with some other sauces, or in what side dish to mash the clove - in mashed potatoes, for example, or in buckwheat, or in rice... Fortunately, the smell from this garlic is mind-blowing.

Squeeze crushed and mashed garlic into the sluggish mixture, add finely chopped pineapple and onion.

And bring it to a boil again. Reduce heat and add 1 tablespoon of Jack Daniel's whiskey. This is where I fundamentally disagreed with the original recipe…. Therefore, I added another gram of whiskey, about 70-80, to the already mentioned tablespoon. Because for our people, 100 grams is sacred...

Stir from time to time, often enough. Especially when it starts to boil a little more intensely than usual.

The main task is to prevent the sugar from burning. Let it evaporate for a long time over low heat, stirring frequently. It evaporates for about an hour, leaving a little less than half of the original amount of sauce in the saucepan. Accordingly, it becomes thicker.

Then everything is simple, take the almost finished pork out of the oven, remove the foil. Generously brush the ribs with the resulting glaze and put them back in the oven without foil. After 3-5 minutes we repeat the operation. And so 3-4 times.

As I already mentioned, my mistake was that I greased the hot meat with the hot glaze. Therefore, the glaze was quite liquid, and its layer was thin. So the sauce should be cooled before basting.

Pour the remaining glaze into a gravy boat and serve over the ribs.