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You are here: Home / Meats / Jack Daniels Tennessee Honey Barbecue Sauce

Jack Daniels Tennessee Honey Barbecue Sauce

December 18, 2013 41 Comments

Jack Daniels Tennessee Honey Barbecue Sauce in a Frying Pan with Beef

If you love making your own barbecue sauce but are never sure which one to use; try this Jack Daniels Tennessee Honey Barbecue Sauce for Beef, Pork, Chicken and Shrimp; it covers all the bases!!

Jack Daniels Tennessee Honey Barbecue Sauce

I can not remember a year when I haven’t made all of my holiday gifts for friends (children are another story…they don’t want my food; they want stuff!). Although I try to make something new each year there are repeats by request. New for this year though is this Jack Daniels Tennessee Honey Barbecue Sauce and I expect it will be coveted too.

In years past I’ve made this Limoncello and it’s always popular and often requested…my friends even make sure to get bottles back to me in hope of refills.

Though not a food item I have legions of fans who love this Wood Butter for cutting boards and wooden utensils as much as I do. Can’ t buy a new cutting board? Refresh it! I’ve got a couple of new favorites I’ll be sharing this week…and this sauce has been deemed good enough to be first!

Jack Daniels Tennessee Honey Barbecue Sauce in a jar.

I have no doubt this barbecue sauce is going to create the same sensation. A bit of whiskey, some heat too; it’s been great on everything I’ve tried; chicken, beef, pork and shrimp…it’s even good straight from the spoon (of course I did!).

It was SO bitter cold last week that I just quickly seared some rib-eye on the grill, sliced it and then finished it inside on the stove; it was perfect, seriously.

One of my other favorite uses is adding a couple of spoonfuls to baked beans. I never just heat up a plain can of bean, preferring to saute an onion and add a bit extra seasoning to make them more special; this sauce has been my latest addition and it’s a good one too.

I used Jack Daniels Honey Whiskey because I had some but don’t limit yourself; use your brand and add a bit more honey for a similar result. They honey whiskey is actually a honey liqueur with whiskey added to it so it definitely brings a sweet component.

The folks making Sriracha Hot Sauce better get their act together because for some of us it’s a NECESSARY ingredient but if you don’t already have the red rooster or can’t find it; here’s a list on Wikipedia of other hot sauces you could consider!

Sweet, heat, a bit spicy; there is that booze business too…what can I say but this Jack Daniels Tennessee Honey Barbecue Sauce for Beef, Pork, Chicken and Shrimp is oh SO good! A great gift for a cook or someone who loves to grill or what the heck, make it for yourself!

The ingredient list may seem long but the items are typically pantry staples you might already have including: (complete list and instructions at bottom of post)

  • 1 cup dark brown sugar
  • 1/2 cup Jack Daniel’s Honey Whiskey
  • 1/2 cup soy sauce
  • 1/2 cup ketchup
  • 1/4 cup honey
  • 1 tsp Liquid Smoke
  • 1 Tbsp Sriracha hot sauce (or your favorite)
  • 1 Tbsp apple cider vinegar
  • 2 tsp bacon drippings
  • 1 tsp dried espresso (or instant coffee; use a bit more)
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1/2 tsp chipotle powder
  • a pinch of cayenne pepper

If you like your sauces a bit hotter, just add more Sriracha, chipotle and/or cayenne pepper to your taste. It’s easy to make and so delicious…double the batch if you’re giving some away; you want to make sure there is plenty for YOU!

PIN ‘Jack Daniels Tennessee Honey Barbecue Sauce’

Jack Daniels Tennessee Honey Barbecue Sauce in a Jar

Yield: 2 cups

Jack Daniels Tennessee Honey Barbecue Sauce

Jack Daniels Tennessee Honey Barbecue Sauce in a jar.

A wonderful blend of sweet and savory with a touch of Jack Daniels, I think this Jack Daniels Honey Whiskey Barbecue Sauce is pretty much the perfect barbecue sauce.

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

Ingredients

  • 1 cup dark brown sugar
  • 1/2 cup Jack Daniel’s Honey Whiskey
  • 1/2 cup soy sauce
  • 1/2 cup ketchup
  • 1/4 cup honey
  • 1 tsp Liquid Smoke
  • 1 Tbsp Sriracha hot sauce (or your favorite)
  • 1 Tbsp apple cider vinegar
  • 2 tsp bacon drippings
  • 1 tsp dried espresso (or instant coffee; use a bit more)
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1/2 tsp chipotle powder
  • a pinch of cayenne pepper

Instructions

  1. Combine all glaze ingredients in a medium size saucepan.
  2. Bring to a boil and then reduce to a simmer and cook until slightly thickened over medium-low heat for about 10 minutes; stirring frequently with a wire whisk.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 195Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 1108mgCarbohydrates: 38gFiber: 0gSugar: 35gProtein: 2g

The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

© Creative Culinary

« Imperial Pomegranate Cocktail – Perfect for the Holidays!
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Comments

  1. TL says

    August 13, 2016 at 3:49 pm

    Which flavor of liquid smoke do you prefer Hickory or Mesquite?
    Reply
  2. Sharon McTeer says

    May 30, 2016 at 5:54 pm

    How long can you marinate steak in it?
    Reply
    • Barb | Creative-Culinary.com says

      May 30, 2016 at 11:14 pm

      Yes, I use it for a marinade and/or a sauce...usually both though!
      Reply
  3. Pigskin Barbeque says

    September 13, 2015 at 8:09 pm

    This seems tasty! I can't wait to try this out on some ribs or a grilled steak Thanks for sharing!
    Reply
    • Creative Culinary says

      September 15, 2015 at 11:09 am

      It is so good! I just make sure to have a jar all season long; we'll use it on anything, even grilled veggies!
      Reply
  4. Alan says

    May 2, 2015 at 2:29 pm

    Can this be used as a marinade by not simmering it in the saucepan, but instead pouring it into a bag with the steaks? If not, then how about used as a glaze for bbq steaks?
    Reply
    • Creative Culinary says

      May 2, 2015 at 5:35 pm

      Sure you can use it as a marinade but if it were me? I would warm up the ingredients first and let them cool allowing the sugar and spices to meld better. Do the same thing to use as a glaze. Hope that helps...enjoy!
      Reply
  5. Abigail says

    April 29, 2015 at 7:17 am

    Does it make a huge difference if I leave out the bacon drippings and hot sauce? Also, what is liquid smoke?
    Reply
    • Creative Culinary says

      April 29, 2015 at 12:31 pm

      If those aren't things you prefer then leave them out. The hot sauce doesn't really make it hot but it really is your call. Liquid Smoke is a condiment that adds a smoky flavor to the sauce, typically found in the grocery aisle where you find ketchup and barbecue sauces. Again, personal preference but I do like it! :)
      Reply
  6. Jen @ My KItchen Addiction says

    June 4, 2014 at 8:51 pm

    Oh, this looks fabulous, Barb! My hubby loves barbecue sauce, so I'll have to give it a try for him. Perhaps we'll have this as a part of our Father's Day picnic in a few weeks. Thanks for the recipe! :)
    Reply
  7. Jen says

    May 18, 2014 at 8:12 am

    How long can this be stored? Is it possible to can it?
    Reply
    • Creative Culinary says

      May 18, 2014 at 10:22 am

      It lasted in my fridge for a couple of weeks; we went through it too fast to worry about spoilage; the alcohol does serve as a bit of a preservative. I'm not a canning expert; I would think it could be canned but I can not say for certain; maybe search for a canning resource and pose your question?
      Reply
  8. Dannie says

    January 18, 2014 at 11:05 pm

    Can this be canned with a waterbath? If not, how long can it be refrigerated? Sounds wonderful!!
    Reply
  9. Martina says

    January 16, 2014 at 11:52 am

    loooks soooo yummy! did you make that beef in the skillet? if so how did you make it?!
    Reply
    • Creative Culinary says

      January 16, 2014 at 2:15 pm

      What I did was briefly grill it; maybe 2 minutes per side. Then I brought it inside and let it rest a bit; then sliced it and finished it in a skillet with a bit of olive oil. I can better suit those who actually prefer a less rare piece that way; I just cook theirs a bit longer in the skillet and the others still get rare. Works for everyone!
      Reply
  10. Rachel Cooks says

    January 13, 2014 at 6:37 pm

    Oh yeah -- this needs to happen asap in my kitchen.
    Reply
    • Creative Culinary says

      January 15, 2014 at 1:11 pm

      It's become a staple here; it's just that good!
      Reply
  11. Hannah says

    December 19, 2013 at 10:24 am

    What lucky folks to receive a jar of this sauce, Barb! Homemade gifts are the best and you are spoiling your friends and family well. This one's going on my to-make list, too. I have some hangar steak calling out to be slathered and this sounds divine. :)
    Reply
    • Creative Culinary says

      December 19, 2013 at 10:55 am

      We have loved it; hope you do too!
      Reply
  12. vicki says

    December 18, 2013 at 8:09 pm

    Just made this recipe and it tastes great, but a little tangy. Do you know how to cut the tang?
    Reply
    • Creative Culinary says

      December 19, 2013 at 9:41 am

      Usually it would be a question of cutting vinegar in a recipe but several items in this recipe could be making it taste too tangy for you Vicki. Since my taste doesn't experience that, it's sort of guesswork but for future reference, maybe cut the vinegar to 1 tsp or eliminate entirely and possibly cut back on the espresso, ketchup or hot sauce. All of those have some acidity and could contribute. In the meantime I suggest adding a bit more sugar to taste (start with 1 Tablespoon) and cooking it on low for a bit longer; both should help to mellow out the flavor more.
      Reply
  13. Paula says

    December 18, 2013 at 4:38 pm

    I love your gift of wood butter! I'm thinking that Ron has to try this sauce. Pinning to make later that's for sure!
    Reply
  14. Holly says

    December 18, 2013 at 2:15 pm

    Oh thanks for the reminder-- I meant to make the wood butter last year and didn't get to it. Maybe there is still time this week? This sauce sounds wonderful. I am giving my brother-in-law bbq grill accessories and I might have to make this sauce to take along too.
    Reply
  15. Tanya says

    December 18, 2013 at 1:04 pm

    I can think of so many meals I would love too use this bbq sauce in.
    Reply
  16. Lizzy (Good Things) says

    December 18, 2013 at 11:40 am

    Barbara, this sauce sounds amazingly good! Peter and I really enjoy a good BBQ/rib sauce, and your recipe is one I think I will try! Thanks for sharing.
    Reply
    • Creative Culinary says

      December 19, 2013 at 10:04 am

      I like to mix them up a lot too but this one has been a winner Lizzy.
      Reply
  17. John@Kitchen Riffs says

    December 18, 2013 at 10:20 am

    We give mainly food gifts to adults, too. Everyone has too much stuff. We certainly don't want more! Anyway, super sauce - great flavor. I *think* I read somewhere that the Sriracha folks had a solution and were working to implement it, but I won't swear to that. Good post - thanks.
    Reply
    • Creative Culinary says

      December 19, 2013 at 10:05 am

      I hope so; I am one who does always have the rooster in my fridge John. And yes...everyone I know has stuff; the food is appreciated; even anticipated and I find the making of gifts way more fun than shopping. Win win for all right?
      Reply
  18. Jamie says

    December 18, 2013 at 9:47 am

    omg omg swooning! That sauce looks fabbbbulous and look at those ingredients! So worth my buying a bottle of Jack Daniels for this. It'll keep ya warm in the winter, too.
    Reply
    • Creative Culinary says

      December 19, 2013 at 10:06 am

      I love that booze; made fabulous cupcakes and frosting and now this. I have yet to use it for a cocktail though...come on over and that will change. :)
      Reply
  19. Karen Harris says

    December 18, 2013 at 6:19 am

    Oh gosh, I do love homemade bbq sauce. I've got a favorite recipe that I talked a friend out of years ago, but it would be nice to change things up and give this a try. It looks delicious.
    Reply
    • Creative Culinary says

      December 18, 2013 at 8:08 am

      I'm trying to clean out the fridge a bit so used the last of it last night for stir fry even! Now I need to talk you out of your favorite. Only fair right? :)
      Reply
  20. Maureen | Orgasmic Chef says

    December 18, 2013 at 4:54 am

    This sauce looks wonderful - no wonder they keep coming back for more. I have people bringing empty jars back around November, just hoping. :)
    Reply
    • Creative Culinary says

      December 18, 2013 at 8:07 am

      See, if you were my neighbor I would fill the jar! The jars and bottle are the most pricey part of the gift; I always appreciate them being returned.
      Reply
      • Val Haddon says

        May 10, 2020 at 12:12 pm

        I thank you for this concoction. It is like crack cocaine in my house. Some guests we just eating the sauce. Thank you again. Val
        Reply
        • Barb says

          May 10, 2020 at 2:25 pm

          Thanks for the chuckle...I SO get that and thanks for taking the time to let me know; always makes my day! :)

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