So I know I declared "Crock Pot Tuesday," but my Hubby wants to BBQ tonight and try out a new sauce recipe, Yee-haw!...
Texas Jack Sauce
2 c ketchup
1/4 c Tabasco sauce (must be Tabasco sauce)
1/4 c Dijon mustard
1/4 c Jack Daniel's whiskey (I use this just for cooking LOL)
1/4 c molasses
2 Tablespoons dark brown sugar
1 Tablespoon Worcestershire sauce
1 1/2 tsp. garlic powder
1/4 tsp. liquid smoke
Combine all the ingredients in a deep, heavy, nonreactive saucepan over medium heat and bring to a boil. Reduce the heat slightly and simmer the sauce, uncovered, until thick and richly flavored, 15 to 20 min. Correct the seasonings, adding any ingredient you fancy. Use right away or transfer to jars, cover, cool to room temp. and refrigerate. The sauce will keep for several months. Makes about 3 cups.
This baby has quite a kick! The tender of tongue may wish to cut back on the Tabasco sauce!
Note: We will be trying this on BBQ pork chops (both Jason and I like heat). The little ladies will get heat-free sauce!
Texas Jack Sauce
2 c ketchup
1/4 c Tabasco sauce (must be Tabasco sauce)
1/4 c Dijon mustard
1/4 c Jack Daniel's whiskey (I use this just for cooking LOL)
1/4 c molasses
2 Tablespoons dark brown sugar
1 Tablespoon Worcestershire sauce
1 1/2 tsp. garlic powder
1/4 tsp. liquid smoke
Combine all the ingredients in a deep, heavy, nonreactive saucepan over medium heat and bring to a boil. Reduce the heat slightly and simmer the sauce, uncovered, until thick and richly flavored, 15 to 20 min. Correct the seasonings, adding any ingredient you fancy. Use right away or transfer to jars, cover, cool to room temp. and refrigerate. The sauce will keep for several months. Makes about 3 cups.
This baby has quite a kick! The tender of tongue may wish to cut back on the Tabasco sauce!
Note: We will be trying this on BBQ pork chops (both Jason and I like heat). The little ladies will get heat-free sauce!
Hola!! YEEEHAAA! Put some on my ribs!!
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