Jack Daniel's sauce is the perfect complement to meat. Original Jack Daniels sauce: options for cooking at home Taste features of Jack Daniels sauce
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.
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.
Since chefs noticed that adding a small amount of alcohol improves the taste of dishes, their arsenal has been replenished with a very convincing remedy. Alcohol is traditionally added not only to baked goods and creams, but also to meat, fish, seafood, and vegetables. Jack Daniel's sauce is a culinary classic that transforms the taste of meat and fish. And Jack Daniels whiskey-based barbecue sauce has long become a favorite addition to steaks, ribs, and chicken wings.
Alcohol based sauces
Perhaps for the first time, alcohol was added to food in places where there was a lot of wine. Why not replace water with wine or beer and add aroma and taste to the dish? Thanks to experiments, new recipes emerged. In Burgundy they cook cockerel in wine, in Bordeaux they stew lamprey in wine, in Milan they cook veal shanks ossobuco, in Flanders they cook meat in dark beer.
There are a lot of recipes, they are united by the principle of preparation, which consists in the gradual evaporation of alcohol. At the same time, the alcohol boils down, thickens and gives the meat a rich taste. Sauces, including whiskey-based « Jack Daniels », We learned to cook later, when people began to pay attention not only to the taste of the dish, but also to its appearance.
The liquor serves as the base, or “third liquid,” complementing the water, broth, or oil. Alcohol activates the flavor of the ingredients and gives the dish its own aromatic note. The difficulty in preparation lies in the characteristic pungent odor. You can get rid of alcoholic amber by boiling the mixture long enough to evaporate the alcohol as much as possible. It is easier to achieve the desired result by choosing a wide pan for cooking. This will significantly reduce the alcohol content, but you should still not offer Daniels sauce to children.
When choosing alcohol for cooking, follow the main rules:
- Don't use drinks you wouldn't dare drink
- Whiskey, cognac or Calvados-based sauces go well with beef, lamb and pork
- White wines, tequila and gin go better with chicken, turkey or rabbit
Chefs add whiskey to hearty meat and fish dishes. Most recipes are found in Irish and Scottish cuisine, and Americans love to season their burgers with whiskey-based sauce. Jack Daniel's Irish sauce, the recipe for which we offer you, is ideal for barbecue, fried or grilled meat.
Cooking Jack Daniels
Jack Daniels whiskey is the pride of America. A quality, time-tested drink produced under the same brand as Jack Daniel's sauce. The original taste and unique composition ensured constant consumer demand for the finished product. They say that with “Jack” even overcooked or undercooked meat seems like a masterpiece of culinary art. We suggest preparing the dish yourself; if you follow the recipe, it will turn out no worse than the factory one. The combination of components in adjusted proportions will give the meat a unique aroma and an amazing sweet and sour taste.
Cooking time – 2 hours. Number of servings – 2
Ingredients :
- One large or two small heads of garlic;
- Two teaspoons of olive oil;
- Two glasses of pineapple juice;
- Partial glass of water (150 ml);
- 100 ml teriyaki;
- Two tablespoons of soy sauce;
- 600 grams of brown sugar;
- 100 grams of onions;
- Six tablespoons of lemon juice;
- Two tablespoons of Jack Daniel's whiskey;
- 100 grams of pineapple;
- Half a teaspoon of cayenne pepper.
Let's start cooking:
- Cut off the bottom and top of the unpeeled garlic so that the head does not fall apart. Brush the garlic with olive oil and wrap in foil.
- Preheat the oven to 160 o C and bake the garlic for 1 hour.
- Remove from the oven and leave to cool.
- Pour water, pineapple juice, teriyaki and soy sauce into a wide bowl, add sugar. Stirring constantly, bring to a boil and reduce heat so that the mixture does not boil.
- Grate the onion, finely chop the pineapple.
- Add onion and pineapple to mixture and stir.
- Peel and crush the garlic, add to the mixture.
- Cook everything together for 40–45 minutes, stirring occasionally. The volume should be reduced by half. The consistency of the finished sauce will be similar to syrup.
Jack Daniels sauce is a great addition to fish and meat dishes; it goes well with hamburgers, steaks, and barbecues.
American cuisine is characterized by historical eclecticism. The mixture of culinary traditions arose against the backdrop of numerous migrations of peoples to the New World. Many dishes include the most unexpected ingredients, including Jack Daniels sauce. For a long time, the recipe for the original gravy was known only to the chefs of the Friday's restaurant, where it was served as a traditional American dish. Today, the recipe for Jack Daniels sauce like in Friday's is no longer a secret - many housewives cook it with pleasure.
Taste characteristics of Jack Daniels sauce
There is something familiar in the name of the sauce, and this is no coincidence. The manufacturer of the famous whiskey Jack Daniels, having launched the production of the sauce, did not look for an original name for it. Having earned excellent reviews for the alcoholic drink, he offered the consumer an equally high-quality and tasty sauce. Professionals consider gravy to be a classic component of meat cuisine.
The composition of the sauce is unique. Each ingredient has a precise dosage, so even slightly raw or overcooked meat does not lose its taste if it is seasoned with a skillfully executed gravy. The delicious aroma and pleasant sweet note of the sauce highlight the merits of the main dish and give it a special appeal.
In order for the gravy to fully open, you need to wait a little until it cools down and thickens enough. The complex composition of the gravy should not scare you. All products are available, and if you follow the exact dosage, you can easily prepare it like in Fridays.
Jack Daniels sauce recipe
The composition of the ingredients in this recipe is as close as possible to the original, which has been served at Fridays for many years. Changes are allowed, but only after you know the real taste of American gravy. We will need:
- garlic – 1 head;
- onion – 1 head;
- Jack Daniel's whiskey – 40 ml;
- water – 180 ml;
- canned pineapple – 20 grams;
- pineapple juice – 230 ml;
- lemon juice – 3 tablespoons;
- olive oil – 1 tablespoon;
- Teriyaki sauce – 4 tablespoons;
- soy sauce – 3 tablespoons;
- cayenne pepper – ½ teaspoon;
- brown sugar - 18 tablespoons.
Preparation:
- Let's start with garlic. Take a piece of foil, pour oil into it, put a head of garlic, wrap it, and send it to bake in the oven for 25 minutes. When the garlic is baked, remove it from the oven, unwrap it and let it cool.
- While the garlic is baking, we need to boil the liquid ingredients. Pour water, pineapple and lemon juice, and both sauces into the pan. Mix the ingredients and add brown sugar. Turn the heat to maximum and wait for the mixture to boil. Reduce the heat and cook the gravy, making sure it doesn’t burn.
- Peel the onion and chop finely. We also chop the canned pineapple. Peel the baked garlic and crush it. Now the dosage: 1 tablespoon of pineapple, 3 tablespoons of onion and 2 teaspoons of garlic.
- Add garlic, onion and pineapple to the liquid mixture, which is boiled in a saucepan. Let it boil again, pour in whiskey and add cayenne pepper. Boil for 1 hour.
- You won't be able to leave the stove. The mixture must be constantly stirred to prevent the sugar from burning. The initial volume of gravy should be reduced by 2 times. We also take into account the fact that as it cools, the mixture will thicken a little more.
- Don't rush to serve Jack Daniels sauce. The secret of its delicious aroma and taste is revealed when completely cooled. Prepare the gravy overnight and refrigerate it for the ultimate Jack Daniels experience.
You should have a gravy consistency comparable to thick jelly. The liquid mass should not flow freely from the meat dish. The flavor of the sauce is similar to the sweet and spicy sauces of Chinese cuisine, but the whiskey helps accentuate its European character.
As mentioned above, the gravy is ideal for meat dishes. You can serve it with fried ribs, grilled chicken wings, juicy steak, or moderately fried langet. If large amounts of sugar bother you, try replacing it with honey or simply reducing the dosage.
