Get a taste of Tennessee at home with BBQ and cocktail recipes from Jack Daniel’s

Back in Mr Jack’s day he used his whiskey to bring people together. This long-standing tradition is as true today as it was when he founded his distillery over 150 years ago. He was also known a great host and an independent spirit, so what better way to celebrate 4th July than firing up the grill and mixing up a whiskey cocktail, Jack style.

From baby back sticky BBQ ribs and double cheese burgers, to a Jack Daniel’s Tennessee Whiskey grilled steak, why not enjoy the classic American holiday and rustle up a feast Jack himself would pledge allegiance to. Try Jack Daniel’s’ range of cocktails to pair with your BBQ as you raise a glass this 4th July.

Recipes

Grilled and Dirty Steak (serves 4) Perfectly paired with an Old No.7 Sour

Ingredients:

  1. 4 thick-cut sirloin steaks – around 1.5” each
  2. Sea salt
  3. Freshly ground black pepper

Method:

  1. Set up your BBQ with a single-level fire to cook as close to the flames as you can. Screaming hot is good! Make sure the grill bars are oiled and clean.
  2. Season the steaks with salt and pepper. Gently lay the steaks down and cook for 2–3 minutes, then flip and cook for 2–3more minutes before checking the internal temperature.
  3. Continue to flip and check until you are satisfied – aim for 60°C for medium-cooked steaks.
  4. Remove the steaks from the grill and rest them under tented foil for 10 minutes.

Or go dirty:

  1. Using natural lumpwood charcoal, build an even bed of fuel. Light naturally (no lighter fluid) and get the coals screaming hot, allowing the flames to die down.
  2. Season the steaks with salt and pepper.
  3. Gently place the seasoned steaks directly onto the hot coals.
  4. Sear for 3–4 minutes – don’t worry about the smoke or the burning smell.
  5. Flip the steaks and sear the other side for 3–4 minutes, or until you feel they are ready.
  6. Remove each steak from the coals using tongs.
  7. Slap each steak a few times with a wooden spoon to knock off any ash or coals and rest them under tented foil for 10 minutes then serve.

No.7 Sour cocktail

Ingredients:

  1. 50 ml Jack Daniel’s Tennessee Whiskey
  2. 25 ml fresh lemon juice
  3. 15 ml sugar syrup
  4. 2 dashes Angostura Bitters
  5. 1 egg white (optional)
  6. Lemon wedge

Method:

  1. Pour the Jack Daniel’s Tennessee Whiskey, lemon juice, sugar syrup, Angostura Bitters and egg white into a cocktail shaker and shake
  2. Add cubed ice to a rock glass
  3. Strain the liquid from the cocktail shaker into the rock glass and garnish with a lemon wedge

Baby Back Sticky BBQ Ribs (serves 4)   

Paired perfectly with a Jack & Cola

Ingredients:

  1. 4 (350g) baby back ribs
  2. BBQ rub
  3. 260 ml Jack Daniel’s’smooth original’ BBQ sauce

BBQ rub:

  1. 3 tbsp paprika
  2. 2 tbsp sea salt
  3. 2 tbsp brown sugar
  4. 1 tbsp garlic powder
  5. 1 tbsp chilli powder
  6. 1 tbsp black pepper

Mix all the rub ingredients together in a bowl

For the smoker/BBQ:

  1. Jack Daniel’s Tennessee Whiskey Wood Smoking Chips

Method:

  1. Remove the membrane from the bone side of the ribs, then place them in a large tray and season with the BBQ rub
  2. Set up your BBQ to cook indirectly* at 110°C
  3. Put the ribs on the BBQ, bone-side down, and smoke over the smoking chips for around 4 hours
  4. Aim for an internal meat temperature of around 92°C
  5. Brush the meaty side with the BBQ sauce and cook for a further 15 minutes until sticky
  6. The ribs are done when a knife slides easily into the thickest part of the rib meat. Let them rest, covered, for about 10 minutes, and then cut between the bones to separate the individual ribs, serve immediately

Double cheese burger (serves 2)

Paired perfectly with a Jack & Cola

Ingredients:

  1. 4 (140g) beef patties
  2. Sea salt
  3. Freshly ground black pepper
  4. 2 burger baps
  5. 4 American cheese slices
  6. Thinly sliced jarred pickles
  7. Ketchup
  8. Mayo

Method:

  1. Set up your BBQ to grill at a high temperature
  2. Place the burgers on the grill, sprinkle each with a pinch of salt and black pepper, and close the lid on your BBQ – this will help prevent flare-ups
  3. Cook for 2–3 minutes each side and carefully flip. 2 minutes after the flip, place a cheese slice on each burger
  4. Cook for a further minute, then set aside to rest under loosely tented, foil for a few minutes
  5. Slice the baps in half and toast them on the hot grill
  6. Leave the burgers to rest for a couple of minutes and build up your burger as follows: bread base, ketchup, burger with cheese, second burger with cheese, pickles, bread lid
  7. Serve with fries, American slaw and a Lynchburg Lemonade

Jack & Cola

Ingredients

  1. 50 ml Jack Daniel’s Tennessee Whiskey
  2. 200 ml cola

Method

  1. Add cubed ice to a rocks glass
  2. Pour the Jack Daniel’s Tennessee Whiskey into the rocks glass and add the cola
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