black vs green JD

[2big4mysize]

well here is the orginal recipe which i only made 1/4th of. I left out the honey and the sugarand the Worcestershire sauce as it has soy in it and tasted the stuff and all you taste it the JD and then the heat hits your mouth. I put the Worcestershire sauce in the stuff for the rest of the folks and they all eat it up. The JD flavor lessens on the stuff that was slathered and cooked then the stuff that was just painted and browned and the dipping stuff was all JD and heat. I guess you have to like JD to like that stuff.

Chef Seth's Jack Daniel's barbecue

sauce 12 ounces crushed tomatoes

24 ounces tomato fillets

1/8 cup Liquid Smoke

12 ounces ketchup

1 cup honey

2 cups red wine vinegar

2 cups cider vinegar

2 tablespoons Worcestershire sauce

4 cups white vinegar

2 cups Jack Daniel's whiskey

1 pound brown sugar

1 cup jalapeno peppers, sliced

1 tablespoon onion salt

1 tablespoon garlic salt

1 pound diced onions (2 large)

1/3 cup hot sauce (Frank's RedHot, not Tabasco)

1 teaspoon cayenne pepper

1 teaspoon dry mustard

1 teaspoon crushed red pepper

2 cups water


Mix ingredients together. Bring to a boil, and thicken with cornstarch and water mixture. Puree with handheld kitchen wand. Yield: Approximately 11/2 gallons.

[not2late]

Sounds good. Have you found tried Maggi seasoning? It's similar to soy sauce but made of wheat.

[2big4mysize]

nope, I don't need the soy taste so why chance it.

[Naja]

After you've cooked with it, especially if the cooking process was reasonably long, you can tell the difference between a top-grade and a bottom of the barrel grade alcohol. Sometimes the top grade product will actually come out *worse* however, because all of its delicate flavor has basically been obliterated and there is nothing left at all. More often, the bottom of the barrel product will still taste like crap in the finished product, maybe even more so.

You can rarely tell the difference between a top grade product and a mid grade product after cooking with it.

What I like to use for cooking is a rough, young, less polished product that is still of decent quality, but it has a stronger and less subtle flavor. It may taste harsh or raw, because it's not well aged. Cooking mitigates that considerably, and the end result is usually pretty good - better actually than if I'd used something more subtle that would just get lost.

If you are adding the alcohol at the very end where it will not be substantially cooked, you may want to use a better product because the nuances will still be present in the aroma and the taste. Basically, the longer the cooking time, the younger and stronger the alcohol had better be. The shorter the cooking time, the better quality it needs to be.

Under no circumstances cook with absolute crap (eg, "cooking wine") or with a fragile old Bordeaux or 50-year old cognac. Neither extreme tends to work so well.