Recipes: Jack Daniel's BBQ

BEEF BURGERS WITH JACK DANIEL'S® SMOOTH ORIGINAL BARBECUE SAUCE (pictured above)

Serves 4

Method: Direct Grilling

Ingredients
4 tablespoons Jack Daniel's®
Smooth Original Barbecue Sauce
450 grams Lean minced beef
4 grind's of sea salt & fresh ground black pepper
4 slices Monterey Jack cheese
4 whole grain burger buns
4 thin slices of red onion
4 leaves curly leaf lettuce
4 slices beef or salad tomato
ketchup, mayo, mustard or more Jack Daniel's® Smooth Original Barbecue Sauce.

Prep
Pre-heat the grill to medium/high

Combine salt, ground pepper, and Jack Daniel's® Smooth Original Barbecue Sauce to the beef and gently combine using fingers.

Divide the meat into four equal parts and gently press together to form into round discs; that are just slightly bigger than your burger buns.

Grill the burgers for approximately four minutes per side for medium.

Top the burgers with Monterey jack cheese and return to the grill for another minute to melt the cheese and toast burger buns cut side only.

Remove all from the grill and top with red onion, tomato and lettuce. Finish with your favourite condiment of ketchup, mayo, mustard or some more Jack Daniel's® Smooth Original Barbecue Sauce.

CHICKEN KEBABS WITH JACK DANIEL'S® EXTRA HOT HABANERO BARBECUE SAUCE

Serves 4

Method: Grill & Stove

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Ingredients
4 tablespoons Jack Daniel's® Extra Hot Habanero Barbecue Sauce
1 tablespoon of olive oil
675g skinless chicken breast Several wooden skewers soaked in water for 30 minutes
3 tablespoons butter melted for basting
25g fresh coriander finely chopped
Satay dipping sauce
4 tablespoons peanut butter 1 tablespoon of soy sauce 1 tablespoon molasses 175ml coconut milk

Prep
Place the Jack Daniel's® Extra Hot Habanero Barbecue sauce and olive oil in a small bowl and stir well. Cut chicken into approx 1cm strips and place in a shallow dish, pour over the marinade and toss until fully coated. Cover with cling film and refrigerate for 1hr. Pre-soak wooden skewers.

Remove the chicken from the refrigerator, drain and discard the marinade. Thread the pre-soaked skewers through the chicken in 2 places, a third of the distance from the end. Place a folded piece of foil directly over the exposed wood of the skewers to help prevent burning.

Grill over direct high heat until fully cooked- approx 4mins; brushing surface with butter and turning once halfway through the grilling time, Sprinkle the cooked chicken with fresh chopped coriander & serve with dipping sauce.

Satay dipping sauce
Put all the ingredients in a medium saucepan and bring to the boil over a medium heat. Reduce the heat to low, stir and simmer for approx 10 minutes, until a smooth pourable consistency is reached. Remove from the heat.

Chicken wings marinated in Jack Daniel's® Smokey Barbecue Sauce

Serves 4

Method: Oven or BBQ Grill

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For the chicken wings
1 limejuice and finely grated zest
1 tbsp dark brown sugar
1 tbsp clear honey
1 tsp cayenne
1 tsp ground ginger
8 tablespoons Jack Daniel's® Smokey Barbecue Sauce
12 large chicken wings
For the dipping sauce
½ bottle of your favourite Jack
Daniel's® Sauce for dipping

Prep
Combine the limejuice, zest, sugar, honey, cayenne, ginger and Jack Daniel's® Smokey Barbecue Sauce in a large bowl and stir.

Add the wings and coat thoroughly, cover the bowl and chill in the fridge for about two hours.

Place on a rack/tray and roast at 200ºC/400ºF/Gas 6 for 25 minutes or barbecue until cooked through and nicely browned. Turning a couple of times to cook evenly.

Serve wings hot or alternatively wait until the wings have cooled and refrigerate and eat within 24hrs.

For the dipping Sauce
Pour half a bottle of your favourite Jack Daniel's® Barbecue sauce into a pan and cook gently for around ten minutes until the sauce reduces down. Serve warm.