Friday, June 23, 2017

Jack Daniel's Double Kick Barbecue Sauce

Jack Daniel's Double Kick Barbecue Sauce combines a fabulous mixture of Jack and spices in a rich and smoky barbecue sauce. It is a match made in heaven! Red chili pepper gives the sauce a little heat, but the whiskey adds such an amazing smoky and sweet flavor that you really have to try this recipe! It is sure to be a favorite.

I have several favorite purses, several favorite cakes, and many favorite cheeses.  So why would I choose one favorite barbecue sauce?  Well, I wouldn't.  I love experimenting with different flavors and coming up with different sauces for different dishes.  

Chad has been asking for barbecue and I have been loving cooking with Jack Daniels, so I put the two together and created a fabulously scrumptious barbecue sauce with a deep smoky flavor and a little kick the chile pepper paste.  The sauce is perfectly sweet and so good it will be devoured.

What is the measure of a successful sauce?  It is good on pulled pork, burgers, chicken, onion rings and fries.  We also found it to be great on nachos and perfect just eaten off a spoon.  Do you think we liked it?  We LOVE it!  What is your favorite thing to put BBQ sauce on?

With love from our Kitchen Table to yours.  XOXO

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Make sure you don't miss our favorite barbecue sauce recipes.  Click on the image or the link to open in a new window.

TSRI's Signature Barbecue Sauce is a well balanced smoky barbecue sauce with a mouth watering aroma.  Its perfectly sweet, with just enough spice to warm your palate.

KC Style Barbecue Sauce (Kansas City Style) boasts multiple layers of heat and sweet!  The perfect bbq sauce for pork, beef, or chicken!!!


Jack Daniels Double Kick Barbecue Sauce  

makes 6 cups

2 ½ cups ketchup
2 (8 ounce) cans tomato sauce
1 cup granulated sugar
1 cup Jack Daniels Whiskey
¾ cup molasses (unsulfured)
2-3 tablespoons chili pepper paste (I used Gourmet Garden)
2 tablespoons unsalted butter
1 tablespoon Worcestershire sauce
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ tablespoon New Mexico chili powder
½ teaspoon kosher salt
1 teaspoon fresh ground black pepper

In a large sauce pan over medium heat combine all ingredients.  Whisk to combine well.  Bring to a boil.  Reduce to simmer for 1 hour, stirring occasionally.

Serve and enjoy!

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2013 The Slow Roasted Italian – All rights reserved.

Originally published 8/19/13


  1. Did you use chili peper paste? TY for your time!!

    1. Yes, chili pepper paste. It is available in the international aisle by the Italian and/or Asian food products. There is also a fresh version in the produce department (that is what I used).

      Thank you!

  2. This sounds great! I've never made my own BBQ sauce before.

  3. This sounds like a nice recipe to try, thanks for posting.


  4. Donna, how long does this keep in the frig? And, can this sauce be canned/jarred and stored as I do fresh tomatoes?--the ingredients seem to be OK for canning.

  5. I have made this BBQ sauce, numerous times. Yes you can, can this sauce. I just put boiling sauce in hot jars. No need to put in boiling bath. Make sure lids seal. Once open, refrigerate, will keep for at least 2 months.

  6. What is New Mexico chili powder? Aren't all chili powder's the same?

  7. I like sipping a lil Jack when I BBQ but Ill have to give this recipe a try, it sounds TASTY!!!
    Thanks for sharing!

  8. I love giving home cooked sauces and jams for gifts. How long can I tell this sauce keeps?
    Also, what is the best way to conserve it? I love pretty glass jars but would I have to really disinfect them before or would it be enough just to first wash them and then dip them in boiling water?
    I doubt that I get the lids on so that they would be hermetically sealed though, can it be a problem ?

  9. I wonder if a sugar substitute would work? Also, what would be a low sugar substitute for the molasses? My wife and I are diabetic and need to lower the sugar content in this to use it.


  10. Thanx for this recipe! I will be adding it to my repetoire for holiday gifts. I make everything homemade for my children (adults) at their request and I know they will love this.

  11. I hear that the alcohol leaves quickly when whisky is cooked. I don't drink any alcohol, so I'm wondering if this becomes alcohol free when cooked as directed?

    1. Yes the alcohol cooks out

  12. if you have samag it will be a great mix also if you havr 3 colour of the red .green .yellow cold chilli sauce with lemon juice...


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