Jack Daniels Steak Marinade Recipes

JACK DANIEL'S MARINADE

Steps:

• Combine in saucepan. Bring to boil, then reduce heat and simmer 10 minutes. When it's cool, put in one of your own double-locked gallon sized zip bags so you can throw it away and NO MESS!
• Use to marinate shrimp or scallops for 1 hour or beef, chicken, or pork in the refrigerator overnight. Flip the package over a few times during the marinating time.
• It will do about 2 - 4 medium 1 inch stakes or about 1/2 of a chicken.
• Be careful with shellfish and only marinade for an hour or less, as the taste will take over!
• Use to baste the shellfish or meat as it is grilled or broiled.
• Makes about 2 cups of Marinade.

MARINATED STEAK

Steps:

• Mix all ingredients together and place steaks into freezer bag with marinade, preferably overnight.
• Preheat oven to 325 degrees F. Cut 1/2 inch off the top of garlic head. Cut roots so that the garlic will sit flat. Remove papery skin, leaving enough so cloves stay together. In a small oven safe casserole dish, place garlic in dish and drizzle olive oil over it then cover with foil. Place in oven and allow to bake for 1 hour. Remove from oven and let cool until safe to touch. In a medium saucepan, combine water, soy sauce, teriyaki sauce, pineapple juice and brown sugar. Heat over medium/high heat, stirring occasionally until mixture boils then reduce heat until mixture is just simmering. In a small bowl, squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out. Measure 2 teaspoons into the saucepan and whisk. Add remaining ingredients to the pan and whisk to combine. Allow mixture to simmer for 40 to 50 minutes or until the sauce has reduced by 1/2 and is think and syrup like. Do not allow to boil over.

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.

WHISKEY MARINADE

Steps:

• Stir together the whiskey, soy sauce, Dijon mustard, green onion, brown sugar, salt, Worcestershire sauce, and pepper.

HOW TO MAKE JACK DANIEL'S MARINADE: 3 EASY RECIPES

Steps:

• Pour whiskey, soy sauce, and Worcestershire sauce into a bowl. Get out a medium-sized bowl and pour in 1⁄4 cup (59 ml) of Jack Daniel's whiskey, 1⁄4 cup (59 ml) of soy sauce, and 1 dash of Worcestershire sauce. It's fine to use low-sodium soy sauce. You can use any Jack Daniel's product you like-try Tennessee Honey for a slightly sweet marinade or Tennessee Apple for a light fruity flavor.
• Add Dijon mustard, green onions, brown sugar, salt, and pepper. Spoon 1⁄4 cup (59 ml) of Dijon mustard into the bowl with the liquid ingredients and add 1/4 cup (25 g) of minced green onions, 1/4 cup (50 g) of packed light brown sugar, 1 teaspoon (5.5 g) of salt, and black pepper according to your taste. For a sweeter marinade, swap out pineapple juice for the Dijon mustard. For a more savory flavor, add 1 teaspoon (2 g) of onion or garlic powder.
• Whisk the marinade until the sugar dissolves. Don't worry if the marinade is thin-it will coat the meat or seafood, and it's definitely packed full of flavor. You can make the marinade ahead of time, but don't add the meat or seafood until you're ready to start marinating them. If you'd like to make the marinade really hands-off, put all of the marinade ingredients into a large sealable plastic bag. Seal the bag and shake until the sugar dissolves.
• Pour the marinade over meat or seafood. Put your choice of steak, chicken, pork chops, or seafood like shrimp or scallops into a dish. Then, pour the marinade over the food and flip them over, so they're coated in the marinade. If you're marinating the food in a bag, just put the food into the bag and seal it shut. Turn the bag over a few times to coat the food in the marinade.
• Marinate the food for at least 1 hour before you cook it. If you're marinating seafood, don't marinate it for more than an hour or it will lose its firm texture. If you're marinating beef, chicken, or pork, you can marinate it in the fridge overnight. This gives the meat a chance to absorb a lot of flavor. It's fine to leave the food marinating at room temperature if you're cooking it within the hour. If not, cover the dish and stick the food in the fridge while it marinates.

JACK DANIEL'S FLANK STEAK

Steps:

• Score the flank steak with a sharp knife, about 1/8-inch deep, in a diamond pattern; set aside.
• Mash the garlic with the mustard.
• Stir in the whiskey and oil.
• Place steak in a zipper type plastic freezer bag. Pour mixture over the steak and refrigerate overnight.
• Set out at room temperature for 1 hour before cooking. Remove steak from marinade, reserving marinade.
• Grill, using charcoal or gas grill. Cook over high heat 3 to 5 minutes per side. (Or cook under broiler in oven.)
• Heat reserved marinade in small pan to a boil.
• Slice the steak by cutting across the grain into 1/4-inch thick slices. Serve with heated marinade as a sauce.