Jack Daniels Burger Using Real Jack Recipes

T.G.I. FRIDAY'S® JACK DANIELS® SAUCE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cut about 1/2-inch from the top of the garlic head. Trim the roots so the garlic sits flat. Remove some of the outer layers of papery skin from the garlic, leaving enough so that the cloves stay together. Put garlic into a small casserole dish or baking dish, drizzle olive oil over it, and cover with a lid or aluminum foil.
• Roast garlic in preheated oven until the cloves are soft, about 1 hour.
• Stir brown sugar, pineapple juice, water, teriyaki sauce, and soy sauce together in a saucepan and bring to a boil; reduce heat to low and keep at simmer.
• Squeeze sides of the garlic until the pasty roasted garlic emerges. Measure 2 teaspoons roasted garlic into the saucepan and incorporate into the sauce with a whisk. Reserve remaining roasted garlic for another use.
• Stir lemon juice, white onion, bourbon whiskey, pineapple, and cayenne pepper into the sauce; bring to a simmer and cook until the volume of the liquid reduces by half and is thick and syrup-like, 40 to 50 minutes.

JACK DANIELS BURGER (USING REAL JACK)

Steps:

• The Sauce (Prepare 24 hours in advance and let sit in the fridge) Combine onion, 1/2 oz smokeless hickory, garlic and Jack Daniels in a 3 quart saucepan. Sauté until translucent, about 10 minutes. Add all remaining ingredients, bring to boil. Simmer uncovered until reduced and thickened, about 15 to 25 minutes. Add more Jack Daniels if a stronger flavor is desired (Careful with amount, too much ruins the dish) The burgers: Divide the ground beef into however many burgers you wish to make, shape each burger into a ball, and with your thumb make an impression into the center of each ball. Fill each impression with a piece of cheese and 1 tablespoon of jalapeno's forming the meat around the cheese mixture into a 1" patty. Prepare the grill to a medium-high heat. Season the hamburgers with salt and pepper. While grilling, brush generously with your pre-prepared Jack Daniels BBQ Sauce with just a hint of Colgin's Hickory liquid smoke. Add a few slices of green peppers and grill for about 5 minutes on each side or until fully cooked. Transfer the hamburgers to the buns. Serve with dressings (tomato, lettuce, onion, etc). *This recipe is great with a cold glass of Bud Light and a crown & Coke*

JACK DANIELS (MEAT) GLAZE

Steps:

• Add the oil to a saucepan and cook the onion and garlic until soft. About 4 to 5 minutes.
• Add the pineapple juice, water and brown sugar and bring to the boil whilst stirring. Once boiling reduce the heat to a simmer.
• Now add the Pinneaple, Tarayaki sauce, Soya sauce, lemon juice, whisky and Cayenne pepper. Stir in well and bring the mixture back to the boil. Once boiling reduce to a simmer.
• Note: At this stage you can spoon a little of the mixture onto your meat or Ribs as a marinade whilst it is still a loose consistency.
• Leave to simmer for around 30 minutes until the glaze reduces by half and the consistency thickens. You can add a little white flour to the mixture if you like it really thick!
• The glaze is ready to serve over your steak or Ribs.
• Note: For extra flavour you can coat your steak or Ribs with the Glaze and grill for the last few minutes to give it a really sticky finger licking taste!

HOMEMADE JACK DANIEL'S BBQ SAUCE

Steps:

• In a large sauce pan combine 1/2 cup Jack Daniel's, onion and garlic. Saute until onions are translucent (about 7 minutes).
• Stir in all remaining ingredients except the 2 tablespoons of Jack Daniel's whiskey.
• Bring to a slow boil, then reduce heat and simmer on low heat uncovered for 20-30 minutes.
• Stir in remaining 2 tablespoons of Jack Daniel's and simmer for an additional 5-10 minutes.
• Brush onto meat, poultry, seafood of your choice for grilling.
• Use immediately or store in refrigerator for up to one week.