Thirty Five (!!!) BBQ sauces, marinades, and bastes using Jack Daniels

Here are 35 recipes that are guaranteed to give your grilling a new taste or your money back.

If you like what you see I invite you to browse my many other hubs where I am sure you'll find something of interest, including 20 more exotic BBQ sauce, marinades, and glazes recipes.

Chef Ray's Jack Daniels Habanero Bar-B-Que Sauce

1 #10 can catsup

1 #10 can tomato puree

1 liter water

3 cups white vinegar

3 cups molasses

36 bay leaves

7 habanero peppers cut in half with seeds removed

1 1/2 pounds dark brown sugar

1/2 cup tamarind paste (available at Mexican or

Indian specialty stores)

5 pounds diced tomatoes

1 cup finely chopped garlic

24 whole cloves

3 medium onions, diced and caramelized

3 teaspoons spiced smoked salt

2 teaspoons white pepper

1 1/2 teaspoons cayenne pepper

3 cups Jack Daniels whiskey

Mix all ingredients together except cayenne pepper and Jack Daniels. Bring to a boil and simmer on low heat for 6-8 hours, stirring occasionally to prevent the bottom from burning. Add more water if the sauce becomes too thick.

A half hour before sauce is ready, add cayenne pepper and Jack Daniels.

Use sauce on ribs, lamb, chicken, or beef.

Makes 1 1/2 gallons of sauce.

Don's Tiger Wing Sauce Recipe

1 Bottle Tiger Sauce

1 ts Garlic minced

1 tb Lemon juice (fresh)

1 tb Balsamic vinegar

3 tb Heinz 57 sauce

1 ts Dry mustard

1 oz Jack Daniels whiskey

Place all ingredients into a sauce pan and slowly bring to a slow

boil. Stir continously and boil for 5 minutes. Turn off heat, pour

misture into a bowl, and use as a dip for Buffalo Wings. NOTE: This

is good a BBQ sauce a marinade for pork beef, venison, chicken, and

gator. Keeps in refrigerator for 3 days. ORIGIN: Don Houston's

kitchen circa July 1994

Jack Daniel's Rib Glaze

1 c Jack Daniel's whiskey

1/2 c dark brown sugar

1 c catsup

1 ts Worcestershire sauce

1/4 c vinegar

1 tb lemon juice

3 cloves, garlic, minced

1/2 ts dry mustard

1/4 ts black pepper

1/4 ts salt

Combine all ingredients: Mix well. Brush ribs with a thin coating

of glaze and place on grill. Continue to baste when turning ribs.

Makes enough for 2 racks of 7 to 10 ribs each. Also great on

chicken wings.

JACK DANIEL'S BBQ SAUCE

1/2 large onion, minced

4 cloves garlic, minced

3/4 cup Jack Daniel's Whiskey

3/4 cup molasses

1/2 teaspoon black pepper

1/2 Tablespoon salt

2 cups catsup

1/4 cup tomato paste

1/3 cup vinegar

2 tablespoons liquid smoke

1/4 cup Worcestershire sauce

1/2 cup packed brown sugar

1/3 teaspoon Tabasco, or less

Combine onion, garlic, and Jack Daniel's Whiskey in a 3-quart

saucepan. Saute until onion and garlic are translucent, approximately

10 minutes. Remove from heat and light mixture; flame for 20

seconds. Add all remaining ingredients. Bring to a boil, then

turn down to a medium simmer. Simmer 20 minutes, stirring constantly.

Run sauce through a medium strainer to remove onion and garlic bits

if you prefer a smoother sauce. Cool and enjoy. Note: This sauce

gets better with age. If time permits, keep it in the refrigerator

a day or so to develop a deeper, richer taste.

Makes 4 cups.

Jack Daniels BBQ Sauce

1 Tbsp shallots, minced

1 tsp garlic, minced

1/2 bottle Worcestershire sauce

2 oz Jack Daniel's whiskey

4 oz cold butter

1 tsp parsley, chopped

pinch black pepper

Saute shallots and garlic in Worcestershire sauce. Reduce by half.

Add black pepper and whiskey. Flame. Off of heat, whisk in butter;

finish with parsley. Use on grilled steaks and tenderloin.

JACK DANIEL'S BBQ SAUCE

1/2 large onion, minced

4 cloves garlic, minced

3/4 cup Jack Daniel's whiskey

3/4 cup molasses

1/2 teaspoon black pepper

1/2 Tablespoon salt

2 cups catsup

1/4 cup tomato paste

1/3 cup vinegar

2 tablespoons liquid smoke

1/4 cup Worcestershire sauce

1/2 cup packed brown sugar

1/3 teaspoon Tabasco, or less

Combine onion, garlic, and Jack Daniel's Whiskey in a 3-quart

saucepan. Saute until onion and garlic are translucent, approximately

10 minutes. Remove from heat and light mixture; flame for 20

seconds. Add all remaining ingredients. Bring to a boil, then

turn down to a medium simmer. Simmer 20 minutes, stirring constantly.

Run sauce through a medium strainer to remove onion and garlic bits

if you prefer a smoother sauce. Cool.

Note: This sauce gets better with age. If time permits, keep it

in the refrigerator a day or so to develop a deeper, richer taste.

Makes 4 cups.

Jack Daniels Bbq Sauce

1/2 lg Onion chopped

4 Cloves garlic chopped

2 c Ketchup

1/3 c Vinegar

1/4 c Worcestershire sauce

1/2 c Brown sugar packed

3/4 c Molasses

1/2 ts Pepper

1/2 tb Salt

1/4 c Tomato paste

2 ts Liquid Barbecue SmokeAE

1/2 ts Tabasco sauce to taste

Burbon or whisky to

Taste

Combine onion, garlic and burbon in a 3 qt saucepan. Saute until onion and

garlic are translucent, about 10 min. Flame if possible. Add all remaining

ingredients, bring to boil, then turn down mixture to a medium simmer.

Simmer for 20 min. stirring constantly. Run through strainer if you want a

smooth sauce. Makes 4 cups.

Jack Daniel's BBQ Sauce

1 1/2 cups catsup

1 medium onion, chopped

1/4 cup brown sugar

2 1/2 tablespoons apple cider vinegar

2 tablespoons vegetable oil

2 tablespoons Jack Daniel's Whiskey

2 clove garlic, minced

1/2 teaspoon dry mustard

1/2 teaspoon hot pepper sauce

Sauté onion and garlic in oil until tender. Add remaining ingredients and mix well. Bring to a boil then reduce heat and let simmer for 10 minutes. Great on beef ribs.

Jack Daniel's Glaze

1 tsp. onion powder

1 tbs. Tabasco

2 tbs. red wine vinegar

1/4 cup Jack Daniel's Whiskey

2 cup brown sugar

1/4 cup water

2 beef bouillon cubes

2 tbs. Worcestershire sauce

Combine all ingredients in a small sauce pan. Bring to a boil,

reduce heat and simmer for 15 minutes. Allow to cool and

use as a sauce on any grilled meat.

Jack Daniels Grill Glaze

1 head garlic

1 tablespoon olive oil

2/3 cup water

1 cup pineapple juice

1/4 cup teriyaki sauce

1 tablespoon soy sauce

1 1/3 cups dark brown sugar

3 tablespoons lemon juice

3 tablespoons white onions, minced

1 tablespoon Jack Daniels Whiskey

1 tablespoon pineapple, crushed

1/4 teaspoon cayenne pepper

Cut about 1/2-inch off the top of garlic. Cut the roots so that

the garlic will sit flat. Remove the papery skin from the garlic,

but leave enough so that the cloves stay together. Put garlic into

a small casserole dish or baking pan, drizzle olive oil over it,

and cover with a lid or foil. Bake in a preheated 325 degree F.

oven for one hour. Remove garlic and let it cool until you can

handle it. Combine water, pineapple, juice, teriyaki sauce, soy

sauce, and brown sugar in a medium saucepan over medium high heat.

Stir occasionally until mixture boils then reduce heat until mixture

is just simmering. Add remaining ingredients to pan and stir.

Squeeze the sides of the head of garlic until the pasty roasted

garlic is squeezed out. Measure 2 teaspoons into the saucepan and

whisk to combine. Let mixture simmer for 35-45 minutes or until

sauce has reduced by about 1/2 and is thick and syrupy. Make sure

it doesn't boil over.

Makes 1 cup of glaze.

Jack Daniel's Grilling Sauce

Posted by WingsFan91 at recipegoldmine.com 3/23/2002 7:22 pm

Source: Jack Daniel's Wood Smoking Chips, back of the bag.

1/2 cup pineapple juice

3 tablespoons soy sauce

1 1/2 teaspoons ginger

1/2 teaspoon garlic powder

1/4 cup Jack Daniel's Whiskey

Combine all ingredients and mix well. Dip meat in sauce and place on grill over hot coals. When meat is turned, brush with sauce. Grill to desired degree of doneness. Just before meat is removed from grill, brush again with sauce.

Servings: 8

Jack Daniel's Marinade

Posted by WingsFan91 at recipegoldmine.com 3/23/2002 7:22 pm

Source: Jack Daniel's Wood Smoking Chips, back of the bag.

1/4 cup Jack Daniel's Whiskey

1/4 cup soy sauce

1/4 cup Dijon-style mustard

1/4 cup minced green onions and tops

1/4 cup firmly packed light brown sugar

1 teaspoon salt

Dash of Worcestershire sauce

Pepper to taste

Combine all ingredients. Mix well. Use to marinate shrimp or scallops for 1 hour or beef, chicken or pork in the refrigerator overnight. Use to baste the shellfish or meat as it is grilled.

Makes about 1 1/4 cups.

Jack Daniel's Rib Glaze

1 cup Jack Daniel's Whiskey

1/2 cup dark brown sugar

1 cup catsup

1 teaspoons Worcestershire sauce

1/4 cup vinegar

1 tablespoon lemon juice

3 cloves garlic, minced

1/2 teaspoon dry mustard

1/4 teaspoon black pepper

1/4 teaspoon salt

Combine all ingredients: mix well. Brush ribs with a thin coating

of glaze and place on grill. Continue to baste when turning ribs.

Makes enough for 2 racks of 7 to 10 ribs each.

Also great on chicken wings.

Jack Daniel's Spiced Whiskey Sauce for Pork

1/4 cup Jack Daniel's Whiskey

1/4 cup Dijon-style mustard

1/2 cup honey

1/4 cup soy sauce

2 cloves garlic, minced

1 teaspoon Worcestershire sauce

1/4 teaspoon powdered ginger

1/4 cup corn oil

Combine all ingredients. Marinate pork in refrigerator overnight.

Grill, basting often with marinade.

Makes 1 1/2 cups.

Jack Daniel's Whiskey BBQ Glaze

1 cup pineapple juice

1/2 cup Jack Daniel's whiskey (or other favorite brand of whiskey)

2 cups firmly packed brown sugar

2 beef bouillon cubes

1/4 cup Worcestershire sauce

1 tablespoon onion powder

1 tablespoon garlic powder

1 tablespoon Tabasco sauce (or less, to taste)

In a small sauce pan, combine the pineapple juice, whiskey, brown

sugar, beef bouillon cubes, Worcestershire sauce, onion powder,

garlic powder and Tabasco sauce. Bring to a boil, reduce heat and

simmer for 15 minutes. Allow to cool and use as a glaze on any

grilled meat.

Jack's Secret Weapon All-Purpose BBQ Glaze

NOTE: This sauce is great for perking up any simply grilled meats, poultry or fish. Brush it on just minutes before you pull the meat off the grill.

1/2 cup Jack Daniel's Tennessee Whiskey

1/2 cup soy sauce

1/2 cup ketchup

1 cup brown sugar

1 teaspoon garlic powder

Combine all ingredients in a small saucepan. Simmer until slightly thickened, about 5 minutes.

Makes about 1 1/2 cups.

Servings: 4

Jumpin' Jack's BBQ Sauce

Start by locating the following ingredients:

1 Cup of Jack Daniel's Tennessee Whiskey

1 Cup Ketchup

1 Cup apple cider vinegar

1 Cup dark brown sugar

1 Cup onion - minced

1 Tbs Worcestershire sauce

1 Tbs hot sauce

1 Tbs black pepper - fresh ground

1 tsp garlic powder

Mix all ingredients thoroughly in a sauce pan and heat for 30 minutes over medium heat until sauce begins to thicken. Sugars and tomatoes will burn, so stir often. Allow to cool and use on pork, beef or wild game when cooking indirectly during the last 20 minutes of cooking (when the temperatures have declined below 200°. If grilling, place on meat after cooking and before serving. Be sure to keep a bowl handy for your guests to use often! Store the remainder (if any) covered in the refrigerator.

Enjoy!

Pineapple Willie's Jack Daniel's Barbecue Sauce

1/2 lg Onion, minced

4 Cloves Garlic, minced

3/4 c Jack Daniel's Whiskey

2 c Catsup

1/3 c Vinegar

1/4 c Worcestershire Sauce

1/2 c Brown Sugar, packed

3/4 c Molasses

1/2 ts Black Pepper

1/2 tb Salt

1/4 c Tomato Paste

2 tb Liquid Smoke

1/3 ts Tabasco

Combine onion, garlic, and Jack Daniel's Whiskey in a 3-quart

saucepan. Saute' until onion and garlic are translucent,

approximately 10 minutes. Remove from heat and light mixture; flame

for 20 seconds. Add all remaining ingredients. Bring to a boil, then

turn down to a medium simmer. Simmer 20 minutes, stirring constantly.

Run sauce through a medium strainer to remove onion and garlic bits

if you prefer a smoother sauce. Cool and enjoy. NOTE: This sauce gets

better with age. If time permits, keep it in the refrigerator a day

or so to develop a deeper, richer taste.

Raspberry BBQ Sauce

12 ounces red raspberries,

1 ounce of a good old bourbon or Jack Daniels type

1 cup catsup

1/2 cup brown sugar

1 shake of Tabasco sauce

1 teaspoon lemon juice

1/4 teaspoon liquid smoke (optional)

1/2 teaspoon dry mustard

1/2 teaspoon chili powder

1/2 teaspoon salt

Dash of black pepper

Mix all ingredients in a blender until smooth. Pour into sauce pan. Simmer on low heat for 20 minutes or brush on as a glaze to any meat, as pork, beef, chicken, ham or salmon. Add garlic or cilantro for added zest.

Spirited Barbecue Sauce

This makes enough for about 10 barbecues. It freezes well and makes a great gift too.

6 cups tomato sauce, homemade or commercial

3 cups mild chili sauce, homemade or commercial

1 1/2 cups cider vinegar

3/4 cup Worcestershire sauce

1 cup liquid hickory smoke (available in supermarkets)

6 tablespoons molasses

3 teaspoons Tabasco sauce, or to taste

1 1/2 cups brown sugar

2 extra large onions, chopped

1 large lemon, sliced

1 medium orange, sliced

1 large lime, sliced

6 teaspoons dry powdered mustard

1 cup Jack Daniels whiskey or bourbon (optional)

Salt and freshly ground black pepper to taste

Combine all ingredients in a large saucepan, bring gently to a boil, then reduce heat to low and simmer, covered, for 30 minutes. Stir from time to time to prevent scorching.

Pass the sauce through a fine sieve to remove the solid ingredients, pour into clean storage jars, and freeze.

Stillhouse Jack Daniels BBQ Sauce

Note: Lynchburg-style barbecue sauce - tangy, sweet and spicy. Brush it on at the end of grilling and serve additional sauce warm on the side. This tastes great on flank steak, chicken or pork tenderloin.

1 cup ketchup

1 cup cider vinegar

1 cup Jack Daniel's Tennessee Whiskey

1 cup brown sugar

1/2 cup finely chopped onion

2 tablespoons Worcestershire sauce

2 tablespoons Tabasco(r) sauce, or to taste

Combine all ingredients in a large saucepan. Bring to a boil and simmer about 30 minutes, or until slightly thickened.

Makes about 2 1/2 cups.

Servings: 4

Tennessee Barbecue Sauce

1 md Onion, finely chopped

1 Clove garlic, minced

2 tb Vegetable oil

1 1/2 c Catsup

1/4 c Brown sugar

2 tb Whiskey

1 ts Liquid smoke

2 1/2 ts Cider vinegar

1/2 ts Dry mustard

2 dr Hot pepper sauce

Saute onion and garlic in vegetable oil until tender. Stir in

remaining ingredients and bring to a boil over medium heat. Reduce

heat and simmer for 10 minutes.

I personally marinate the meat in apple cider vinegar for several

hours, and NEVER baste until the last 5 minutes.

I checked with the Jack Daniels Distillery in Lynchburgh, TN. They

said in Texas it is a legal requirement you use their whiskey, BLACK

JACK, in a Tennessee Barbeque sauce and sample it before use. They

said this is a requirement commanded by the Interstate Barbeque

Commission, a law passed when Tennesseans saved Texas at the Alamo.

Basic Bourbon Sauce

1/2 cup dark brown sugar plus 1 Tbsp.

1/2 cup blended bourbon

1/2 cup Heinz ketchup

2 tsp. liquid smoke

1 clove garlic, minced

1 Tbsp. minced onion

In a saucepan combine brown sugar, and bourbon. Turn heat to medium

and mix well. Add ketchup and remaining ingredients. Stir until

all is well blended. Heat through for about 15 - 20 minutes. You

want to make sure the alcohol cooks away.

You can use this as a basting sauce for BBQ, or you can spoon it

over chicken breasts and pop those into a 400 degree oven covered

for about 30 minutes.

Bourbon Basting Blast

Thoroughly combine the following ingredients:

1 cup light olive oil

1 cup bourbon (your choice)

2 Tbs soy sauce

6 Tbs Worcestershire sauce

2 cloves garlic - minced

1 tsp fresh ground black pepper

1 tsp fresh ground ginger

1 tbs cider vinegar

1 tbs molasses

In a non-reactive bowl (glass or plastic) blend all ingredients thoroughly. Brush both sides of burgers/steaks with baste 15 minutes before placing on the grill. Grill over hot fire while basting continuously. Sip a cool drink and get ready for your taste buds to explode!

NOTE: Most all of the alcohol is evaporated leaving behind just the great flavor of the ingredients.

Enjoy!

Date and Bourbon Barbecue Sauce

3 tbs oil

3 tbs diced shallots

1 tbs chopped garlic

12 fresh pitted dates

1 tsp red chili flakes

1 tbs fresh chopped thyme

2 tbs honey

1/2 cup bourbon

3 cups beef stock

salt and pepper

Saute shallots and garlic in the oil until tender and browned. Add

the dates, chili flakes and thyme and saute briefly. Add honey,

bourbon and stock and bring to a boil. Cool and puree or blend

mixture until smooth. Salt and pepper to taste. Makes 4 cups. Good

over meats and poultry.

Mix in all remaining ingredients, adding bourbon last. Simmer

until thick and reduced to 7 cups, stirring occasionally. Season

to taste with salt & pepper.

Kit Anderson's Bad Attitude Barbecue Sauce

Amount Measure Ingredient Preparation Method

- -

28 ounces catsup

6 each chipotle pepper canned, chopped fine

1/4 each medium onions chopped fine

1/4 cup cider vinegar

12 ounces beer, amber (like Pete's Wicked Amber)

2 tablespoons chili powder

4 cloves garlic minced

2 tablespoons prepared mustard

2 tablespoons worcestershire sauce

1 tablespoon cumin

1 tablespoon ground coriander

1 teaspoon cocoa

1/4 cup bourbon

juice of 1/2 lime

fresh black pepper to taste

Bring all ingredients to a boil. Reduce heat to a simmer. Cook until thick.

Maple BBQ Sauce

1/4 cup butter

1/4 cup oil, preferably canola or corn

2 medium onions, minced

3/4 cup bourbon

2/3 cup ketchup

1/2 cup cider vinegar

1/2 cup fresh orange juice

1/2 cup pure maple syrup

1/3 cup unsulphured dark molasses

2 Tbls Worcestershire Sauce

1/2 tsp fresh ground pepper

1/2 tsp salt

In a saucepan, melt the butter with the oil over medium heat. Add

the onions and saute for about 5 minutes or until they begin to

turn golden. Mix in the remaining ingredients, reduce the heat to

low, and cook the mixture until it thickens, approximately 40

minutes. Stir frequently.

Serve the sauce warm. It keeps, refrigerated, for a couple weeks.

Mustard Bourbon Sauce

1 tablespoon vegetable oil

2 bunches green onion, chopped

2 cups white onions, chopped

8 large garlic cloves, chopped

2 cups golden brown sugar, packed

1 cup ketchup

1 cup tomato paste, ~9 ozs.

1 cup whole grain dijon mustard

1 cup water

1/2 cup Worcestershire sauce

1/2 cup apple cider vinegar

1/2 cup apple juice

1 large dried ancho chile, stemmed/seeded/chop

1 tablespoon ground cumin

1 1/2 cups bourbon

Heat oil in heavy large pot over medium low heat.

Add green onions, white onions, and garlic and saut0xe9 until

tender, about 15 minutes.

Mix in all remaining ingredients, adding bourbon last. Simmer

until thick and reduced to 7 cups, stirring occasionally. Season

to taste with salt & pepper.

Rajun Cajun BBQ Sauce

Ingredients:

1/2 C. Dark Brown Sugar plus 1 Tbsp.

1/2 C. Blended Bourbon

1/2 C. Heinz Ketchup

2 tsp. Liquid Smoke

1 clove garlic mined

1 Tbsp. minced Onion

Preparation:

In a saucepan combine brown sugar, and bourbon. Turn heat to medium and mix well. Add Ketchup and remaining . Stir until all is well blended. Heat through for about 15 - 20 minutes. You want to make sure the alcohol cooks away. You can use this as a basting sauce for BBQ, or you can spoon it over chicken breasts and pop those into a 400-degree oven covered for about 30 minutes.

Tennessee BBQ Rib Sauce

1/2 cup ketchup

1/3 cup light molasses

1 Tbsp light brown sugar

2 Tbsp orange juice

1 tsp grated orange zest

1 medium onion, finely chopped

1 clove garlic, minced

1 tsp prepared mustard

1 tsp Worcestershire sauce

1/8 tsp red pepper flakes

1/4 cup bourbon

Combine all the following ingredients in a saucepan. Bring to a slow

boil and simmer for 15 minutes. Use to baste ribs during cooking.

Chinese Barbecue Sauce

1 cup Tennessee whiskey

1 cup catsup

1 cup firmly packed brown sugar

3/4 cup cider vinegar

2 tablespoons grated orange peel

4 tablespoons (1/4 cup) freshly squeezed

orange juice, divided

1/2 cup finely chopped onion

1 tablespoon Chinese five spice

3/4 teaspoon ground ginger

2 tablespoons soy sauce

1 tablespoon cornstarch

Combine all ingredients except 2 tablespoons of the orange juice and the cornstarch. Bring to a boil over medium-high heat. Reduce heat and simmer, uncovered, for 25 minutes; stir occasionally.

Mix cornstarch with remaining 2 tablespoons of the orange juice until smooth; stir into sauce. Increase temperature to medium-high. Bring to a boil, stirring constantly, until sauce thickens. Brush sauce on grilled chicken, steak or fish during last 5 minutes of grilling.

Makes about 2 1/2 cups.

Grill Glaze

1 head garlic

1 tablespoon olive oil

2/3 cup water

1 cup pineapple juice

1/4 cup teriyaki sauce

1 tablespoon soy sauce

1 1/3 cups dark brown sugar

3 tablespoons lemon juice

3 tablespoons minced white onion

1 tablespoon whiskey, your choice of brands

1 tablespoon crushed pineapple

1/4 teaspoon cayenne pepper

cut about 1/2 inch off top of garlic. Cut roots so garlic head will sit flat. Remove some papery skin from garlic, but leave enough so the cloves stay together.. Place in a small baking dish, drizzle with olive oil, cover and bake in a preheated 325°F oven for 1 hour. Cool until you can handle garlic.

Combine water, pineapple juice, teriyaki, soy and sugar in a saucepan on medium heat. Stir occasionally until mixture boils, reduce heat until mixture is just simmering. Squeeze sides of garlic head until roasted garlic is squeezed out. Measure 1 teaspoon into saucepan. Stir remaining ingredients into pan, simmer 40 to 50 minutes, or until sauce is reduced by half and is thick and syrupy.

Use on top of meats and as a side sauce.

Makes 1 cup.

BOURBON-MOLASSES CHICKEN DRUMSTICKS

1/4 cup (1/2 stick) butter

1 cup minced onion

1 cup ketchup

1/4 cup molasses

2 tablespoons (packed) brown sugar

1 1/2 tablespoons Worcestershire sauce

2 teaspoons yellow mustard

3/4 teaspoon ground black pepper, divided

1/4 teaspoon chili powder

1/4 cup bourbon

1 1/2 teaspoons coarse kosher salt

12 chicken drumsticks

Melt butter in large saucepan over medium heat. Add onion; sauté until soft, about 6 minutes. Add next 5 ingredients, 1/4 teaspoon pepper, and chili powder. Reduce heat to medium-low; simmer until sauce thickens, about 15 minutes. Stir in bourbon; cook until heated through, about 3 minutes. Season with salt. (Can be made 1 day ahead. Cover and chill.)

Mix 1 1/2 teaspoons salt and 1/2 teaspoon pepper in bowl. Loosen skin on drumsticks. Rub salt and pepper mixture under skin without tearing skin. Cover; let stand at room temperature 30 minutes.

Prepare barbecue (medium heat). Grill drumsticks until skin is crisp and juices run clear, turning to cook all sides, about 25 minutes. Transfer 1/2 cup barbecue sauce to small bowl; reserve. Brush drumsticks with remaining sauce and cook until glaze forms, about 3 minutes longer. Transfer drumsticks to platter and serve with reserved sauce.

Makes 4 servings.

Butt Stompin' Barbeque Sauce

Makes 4 cups

Ingredients

2 tablespoons butter

1 small onion, minced

1 clove garlic, minced

3 tablespoons red wine vinegar

1 cup chili sauce

1 cup pineapple juice

1/2 cup crushed pineapple

1/4 cup brown sugar

2 tablespoons lemon juice

2 tablespoons Worcestershire sauce

2 teaspoons dry mustard

1 pinch pepper

2 tablespoons hot pepper sauce

1 habanero pepper, seeded and chopped

1/2 cup bourbon whiskey

Directions

1. Melt butter in a large saucepan over medium heat. Add onions, and

saute until they are transparent. Stir in the garlic, wine vinegar,

chili sauce, pineapple juice, pineapple, brown sugar, and lemon juice.

Season with Worcestershire sauce, dry mustard, pepper, hot pepper

sauce, and habanero pepper. Bring to a boil, reduce heat, and simmer

for 20 to 25 minutes.

2. Stir in the bourbon, and simmer for an additional 10 minutes.

Store in the refrigerator.

The Fort's Whisky BBQ Sauce Recipe

courtesy David Wooley, Head Chef of The Fort

2 cups chili sauce

2 cups fresh orange juice

1 cup molasses

1/2 cup honey

1/2 cup whiskey

1/4 cup steak sauce

1/8 cup Worcestershire sauce

1/8 cup brown sugar

Place all ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 20 to 30 minutes. Use immediately or cool and refrigerate for up to 10 days.

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