Garrett’s Wide Awake Jack Sauce
During the last holiday season, we gave Gary a book about grilling. It has some wonderful recipes. But it also inspired the Grill Master to try his hand at making some home-made bar-b-que sauces.
I like sweet sauces, the boy child loves hot sauces. And Dad, well he’s fond of tart sauces similar to what you’d find in his home state of North Carolina. Needless to say there has been a lot of experimenting going on in our house on the weekends.
He has been working on this one for a few months now. I think he’s finally gotten it just right. If you like hot, you’ll like this one.
It goes great on chicken, beef and everything in between!
Preparation Time: 1¼ hours
Makes a bit more than 1 quart
- ½ tspn pepper
- ½ tspn dry mustard
- 1 clove garlic, crushed
- 2 tblspn sugar
- 1 tblspn salt
- 1 tblspn cayenne pepper
- 1 cup strong black coffee
- 1 ¼ cup ketchup
- ¼ cup Jack Daniels Whiskey (It’s the Jack, in the Jack sauce)
- ½ cup molasses
- 2 tblspn apple-cider vinegar
- 2 tblspn lemon juice
- ¾ cup Worcestershire sauce
- 1 tblspn soy sauce
- ½ cup butter (melted)
- Mix all dry ingredients into a large sauce pan. Mix thoroughly.
- Put this pot on the stove over medium heat.
- Add wet ingredients one at a time, stirring each one as you go.
- Simmer the mixture for 30 minutes (DO NOT BOIL).
- Stir and simmer for another 30 minutes.
Stir the mix about every 10 minutes in this last phase of cooking.
- Store in a glass bottle/jar.
- Keep stored in the fridge between servings.
- If you can’t used crushed garlic, try 1/8 tspn powdered garlic
- Serving Instructions:
- Shake sauce well before use.
- If sauce is too thick to pour out of the fridge, warm it up in the microwave for about 10 seconds.