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.
Jack Daniels also makes charcoal briquets by burning sugar maple
trees, grinding them and packing them into vats where the whiskey
trickles through, mellowing its taste. Because the charcoal is maple,
a hardwood, it gives even burning and an extended cooking time.
They also sell "Barrel Chips", made from oak aging barrels. Soak
them in water for 30 minutes, drain the water and use the chips with
Both Jack Daniels charcoal and "Barrel Chips" are available in most
grocery stores; if you can't find them let me know.