Spicy Whiskey BBQ Sliders

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whiskey sliders recipe

I was in the mood to fire up the grill until I ran across this Spicy Whiskey BBQ Sliders recipe. I had some whiskey I hand that I had purchased for some earlier recipes and I wanted to use it up. (I realize there are many ways to do this but I hardly ever drink any alcohol) anyway these Spicy Whiskey BBQ Sliders looked really good so I gave them a try. No disappointment here – they were well seasoned and delicious.

I didn’t prepare the recipe as written because I didn’t really need 12 of them, it was just my wife and I for supper so I cut the recipe in half.

Spicy Whiskey BBQ Sliders
 
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Author:
Recipe type: Party
Serves: Makes 12
Ingredients
  • 2 pounds lean ground beef ( I used ground Chuck)
  • Salt and pepper
  • 4 Tablespoons butter
  • 1 large onion (finely diced)
  • ½ cup whiskey
  • 1 cup barbecue sauce (your favorite variety – I used open pit)
  • ¼ cup jarred jalapeno slices or more to taste
  • 12 slider buns or dinner rolls (split and lightly toasted on cut sides)
Instructions
  1. Divide the meat into 12 equal portions and flatten into patties. (I rolled the pieces like I was making meatballs and then flattened them out) season the patties generously with salt and pepper. In a large skillet over medium high heat cook the patties in the oil until almost done – 3 to 4 minutes on each side. Cook in 2 batches if necessary and set patties aside on a platter.
  2. Drain all the oil from the skillet except for 2 tablespoons, add the onion to the skillet, and cook until onion is soft and translucent. Carefully add the whiskey to the skillet (if using an open flame shut the gas off before adding the whiskey to keep it from flaming up) cook 3 to 4 minutes until whiskey is reduced to about in half. Stir in the BBQ sauce and jalapeno slices scrapping any dripping from the bottom of the pan while mixing; pour in any juice that collected on the bottom of the platter.
  3. Reduce heat to low and work the burgers into the BBQ mixture turning to coat. Allow patties to simmer until burgers are heated through and the sauce is hot and bubbly.
  4. Serve sliders by placing each burger on a bun and spooning the BBQ mixture over the top of the burger.

whiskey sliders 2

Adapted from http://thepioneerwoman.com/

 

 

Tennessee Whiskey Smoked Pork Ribs Recipe/with Gas Grill

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smoked pork ribs recipe

Incorporating wood smoke into your grilling can be a little challenging, and time consuming, but it is well worth the time and effort. Different types of wood can give off unique types of flavor.
Smoking with your gas grill is not as hard as you think. A piece of aluminum foil, some wood chips, and you are set to go.
This is a simple recipe that takes some time, but the whiskey and smoked flavor turn these ribs into a delicious summertime treat.

smoked pork ribs recipe

Tennessee Whiskey Smoked Pork Ribs Recipe/with Gas Grill
 
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Author:
Recipe type: Grilling
Ingredients
  • 2 – 3 pounds country style pork ribs (I used 3 pounds which was about perfect for the amount of sauce)
  • Kosher salt
  • Pepper
  • Wood chips (soaked for at least 30 minutes in cold water – the longer the better.)
  • Ingredients for glaze
  • ⅓ cup Tennessee whiskey
  • ⅓ cup brown sugar (packed)
  • 1 tablespoon chili powder
  • 1 peach (very ripe)
Instructions
  1. Prepare wood chips by folding them into aluminum foil to form a packet, cut slits into the top of the foil to vent the smoke. Place the packet to a far side between the grill grate and burner. Preheat and prepare the grill on high heat. Close cover and heat grill until wood packet starts to smoke.
  2. Salt and pepper pork ribs on both sides.
  3. Reduce heat to medium high, generously oil grades and grill pork ribs until browned on both sides. Shut off all burners except for the burner under the foil packet; turn that burner to low. Move pork ribs to cooler side of grill. Close cover and smoke for 1 ½ to 2 hours.
  4. Directions for Glaze
  5. Peel the peach, remove the pit, place it a medium size sauce pan and mash it using a fork. Stir in the whiskey, brown sugar, and chili powder. Bring mixture to a boil, reduce heat to medium high and continue cooking until mixture is reduced to a light syrup texture. Remove ⅓ cup and set aside for dipping sauce.
  6. Turn all burners on, increase grills heat to medium, and brush the chops with the glaze, turning as needed. Cook to an internal temperature of at least 145F and glaze is used up. (about 15 minutes)
  7. Serve with the reserved dipping sauce.

 adapted from charbroil.com

Tennessee Whiskey Pork Chops Recipe

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Tennessee whiskey pork chops recipe

I have a bottle of Jack Daniels Whiskey on hand that I use mostly for cooking so I decide to give this Tennessee Whiskey Pork Chops Recipe a try. I have used Jack Daniels Whiskey as an ingredient in the past and have been very satisfied with the results. I will list a link to these recipes in this post. Chek them out they are well worth the time and effort to prepare.
Grilled Jack Daniels Tennessee Whiskey Burgers
Jack Daniels Barbeque Chicken Recipe
Jack Daniel’s BBQ Chicken Wings Recipe
This Tennessee Whiskey Pork Chops Recipe is a simple recipe that doesn’t require many ingredients and is quick to prepare (they do require at least 1 hour to marinate). Give them a try – they are tender and delicious.

Tennessee Whiskey Pork Chops Recipe
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 4 center cut pork chops (1 inch bone in)
  • ½ cup Jack Daniels Tennessee Whiskey
  • ½ cup apple cider
  • 2 tablespoons brown sugar
  • 4 teaspoons cider vinegar (divided)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon vanilla
  • ⅛ teaspoon cayenne pepper
  • Salt and pepper
  • 2 teaspoons cooking oil
  • 1 tablespoon unsalted butter
Instructions
  1. In a medium size bowl mix together the whiskey, apple cider, 2 teaspoons of vinegar, mustard, cayenne pepper, and vanilla.
  2. Place the pork chops in a 1 gallon zip lock bag, pour in ¼ cup of the whiskey mixture, seal the bag, and work the pork chops through the solution. Refrigerate for 1 – 2 hours; flipping the bag occasionally. Set the remaining whiskey mixture aside.
  3. Remove the pork chops from the bag and pat them dry using paper toweling; salt and pepper the chops. (Discard brine used to marinade)
  4. In a large skillet using the oil brown the chops on both sides. (About 4 minutes on each side) place the chops on a plate and cover tightly with aluminum foil.
  5. Pour the reserved whiskey solution into the skillet, bring to a boil, and reduce heat to medium. Cook until mixture is reduced, and kind of syrupy, to form a glaze. Pour any juices that are collected from the chops into the skillet. Add the butter and remaining 2 tablespoons of cider vinegar. Continue cooking until the glaze is thick and sticky.
  6. Place the chops back in the skillet and flip to coat chops with the glaze. Flip several times while cooking. Cook to a temperature of 145F.
  7. Serve with the sauce over the top.

Adapted from Cooks Country Cookbook

Grilled Jack Daniels Tennessee Whiskey Burgers

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jack daniels whisky burger

We still have some fresh garden tomatoes at the farmers markets here in upper Michigan. I love grilled burgers topped with fresh tomatoes so when I saw this Grilled Jack Daniels Tennessee Whiskey Burgers recipe I decided to fire up the grill.

This is a very simple recipe that is quick to put together and requires few ingredients. I don’t drink alcohol very much but I love incorporating it into recipes. You can taste the whisky in the recipe but it’s not so strong that it over flavors the burger.  I thought the end result was really good; my wife thought they were delicious.

Fire up the grill and give these Jack Daniels Tennessee Whiskey Burgers a try.

Adapted from Jack Daniels Tennessee Whiskey web site.

 

Grilled Jack Daniels Tennessee Whiskey Burgers
 
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Author:
Recipe type: Grilling
Serves: 6 Burgers
Ingredients
  • 1 ½ pounds lean ground beef
  • 6 slices American cheese
  • 1 large onion (sliced)
  • 6 slices of bacon (cooked to crispy and drained on paper toweling)
  • 1 large tomato (sliced)
  • 6 hamburger buns
  • 3 tablespoons Tennessee Whiskey
  • 3 tablespoons Worcestershire sauce
  • 2 teaspoons garlic salt
  • 2 teaspoons liquid smoke
Instructions
  1. Preheat and prepare the grill for high heat.
  2. In a medium size bowl mix together the whiskey, Worcestershire sauce, garlic salt and liquid smoke.
  3. In a large bowl mix together the burger, and 3 tablespoons of the whiskey mixture. (Hands work best for this) Form the burger into six patties.
  4. Grill the burgers on high heat until browned and slightly charred on both sides. Reduce heat to medium and continue cooking to desired doneness using a basting brush to coat the burgers with the rest of the whiskey sauce.
  5. While the burgers are grilling toast the buns cut side down until lightly toasted and set aside.
  6. Just before the burgers are done place a slice of cheese on each burger, cove the grill, and continue grilling until cheese is melted.
  7. Assemble the burgers by layering the burger, bacon, onion, and tomato slices on the bun.
  8. Enjoy

Chicken Flambé with Jack Daniels Cream Sauce

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Chicken Flambé with Jack Daniels Cream Sauce

Chicken Flambé with Jack Daniels Cream Sauce 2

Doing a Flambé recipe has been on my to do list for quiet sometime, so when I saw this Chicken Flambé with Jack Daniels Cream Sauce recipe I decided to fire up the kitchen. Well it was not as intense as I thought it would be, but the end result was very good. The sauce is reach and creamy, and the chicken breasts are tender and delicious.

If you’ve wanted to try a Flambé recipe give this one a try – it’s simple and delicious.

I used an electric stove for this recipe if you using open flame you might want to remove the pan from the burner before you ignite it – this can get pretty intense because flames can shoot up quickly so use caution.

Chicken Flambé with Jack Daniels Cream Sauce
 
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Author:
Recipe type: Main
Serves: 4 - 6
Ingredients
  • 4 - 6 boneless, skinless chicken breasts
  • salt and pepper
  • 2 tablespoons butter
  • 2 tablespoons vegetable oil
  • ½ cup Jack Daniel's Whiskey
  • 3 large shallots (chopped)
  • ¼ teaspoon dried thyme
  • ¼ cup minced fresh parsley
  • ¼ cup water
  • 1 cup heavy cream
  • 2 teaspoons cornstarch
  • 1 tablespoon water
Instructions
  1. Pat chicken dry and season generously with salt and pepper on both sides.
  2. In a large skillet, or chicken cooker, using the butter cook chicken over medium high heat until chicken is nicely browned on both sides.
  3. Add Jack Daniel's to the skillet and carefully ignite – gently shake the pan until the flames go out. Add the shallots to the skillet and cook for 1 minute.
  4. Stir in ¼ cup water, thyme, and parsley, cover, reduce heat to low, and simmer for 25 minutes until chicken reaches an internal temperature of 165F.
  5. While chicken is cooking in a small cup or bowl mix together the cornstarch with 1 tablespoon of water until dissolved.
  6. Remove chicken to a plate and cover with aluminum foil to keep warm.
  7. Add the cream to the skilled and stir in the cornstarch mixture. Continue cooking until sauce has thickened. Salt and pepper to taste and place the chicken back in the skillet with any juices that have collected on the bottom of the plate. Serve with sauce spooned over the top of the chicken.

Adapted from Spicy Southern Kitchen