Adds Spark to End-of-Season Cookouts

(Family Features) “Barbecue” is a word that, when uttered, makes mouths water and keeps folks tending pits and grills for hours at a time. But with little time left for optimal outdoor cooking this season, how do you turn up the heat and ensure your next barbecue is the best of the bunch?

Although the “world’s best” barbecue is perhaps the most feuded-over food claim, it’s hard not to think of the South in connection with best-of-class barbecue.

<p>Southern barbecue, with its time-burnished, rich tradition of cooking meat slowly over a wood fire, offers a distinctive style and unique flavor. Great pitmen come from the South, and many great barbecue showdowns take place in the South, like the Jack Daniel’s® World Championship Invitational Barbecue Contest held annually in Lynchburg, Tennessee. And while the definition of “best barbecue” varies from region to region, there are a few standard Southern barbecue traditions that hold true throughout the entire Southern barbecue belt and beyond.

For one, barbecue in the South usually means pork, but there are a few exceptions; beef is most often the meat of choice for Texas barbecue, and mutton is used in parts of Kentucky.

Another sticking point for Southern barbecue is the sauce. Most would agree that bathing your barbecue with a perfectly seasoned, balanced sauce makes the difference between ho-hum and sublime.

Many sauces contain ingredients such as molasses, brown sugar, tomato paste, Worcestershire sauce, cider vinegar, black pepper, onion, celery, garlic, mustard, cayenne pepper, vegetable oil and salt, with some variations. And while there are some true Southerners that would take issue with any barbecue sauce that’s simply not their own, there are a few bottled sauces that can make your celebration simpler while still holding true to Southern barbecue traditions.

Jack Daniel’s® Barbecue Sauce, for example, is a welcomed Southern guest at any barbecue just burning to make a good impression. Whether it’s the sweet and spicy flavor of Original No. 7 or the genuine wood-smoked flavoring of Hickory Brown Sugar, Jack Daniel’s Barbecue Sauce offers the flavor of the famous Jack Daniel’s Whiskey with just the right amount of Southern hospitality to please everyone.

Yet another long-standing tradition at Southern barbecues are the sides and accompaniments. Some of the most popular items used to complement a traditional barbecue meal include old standards such as cole slaw, baked beans and hush puppies. However, modern-day Southern cooks are more willing to welcome a wider array of accompaniments, including something as delightful as bacon-wrapped barbecued shrimp.

So, light the grill, hum a few bars of the “Tennessee Waltz” and get ready to go out of the season in style — Southern barbecue style, that is. Try these tempting recipes or visit www.JackDanielsSauces.com for ideas on how to inspire your own barbecue specialty. Let’s get to eatin’!

Country-Style Ribs

Makes 4 servings

• 1-1/2 cups Jack Daniel’s® Honey Smokehouse Barbecue Sauce, divided
• 1-1/2 cups Jack Daniel’s Hickory Brown Sugar Barbecue Sauce
• 3 pounds country ribs (boneless pork)
• 1/2 cup water
• 1/4 cup soy sauce
• 1/4 cup honey

1. Set aside 1/2 cup Honey Smokehouse barbecue sauce to use on cooked ribs.
2. Place ribs in 4-quart saucepot. Combine remaining ingredients and pour over ribs. Cover and simmer 1 hour or until tender. While cooking, prepare grill.
3. Remove ribs from sauce and discard liquid. Grill 15 minutes or until browned. Brush on reserved sauce to finish ribs.

Backyard Brawl Baked Beans

Makes 4 servings

• 4          slices thick-sliced bacon, chopped
• 2          cups chopped onion
• 1/2       green pepper, chopped
• 2          garlic gloves, chopped
• 2          (16-ounce) cans Heinz Vegetarian Beans, drained and rinsed
• 1/3       cup molasses
• 1/2       cup Jack Daniel’s® Spicy Original Recipe Barbecue Sauce
• 1/4       cup packed brown sugar
• 1          tablespoon Lea & Perrins Worcestershire Sauce
• 1          teaspoon dark brown mustard
• 1          tablespoon dry mustard
• 1          tablespoon Heinz Apple Cider Vinegar
• 1/4       tablespoon Liquid Smoke, or to taste
• Salt and freshly ground black pepper

1. In heavy pot, cook bacon over medium heat to render fat. Add onion, green pepper and garlic, and cook until vegetables are soft, about 5 minutes.
2. Stir in beans, molasses, barbecue sauce, brown sugar, Worcestershire sauce, brown mustard, dry mustard, cider vinegar and liquid smoke. Simmer, uncovered, until rich and thickly flavored, 10 to15 minutes, stirring with wooden spoon. Season to taste with salt and pepper.

Note: May also place beans in baking dish and bake in preheated 350°F oven about 30 minutes.

Bacon-Wrapped Barbecued Shrimp

Makes 4 servings

• 1-1/2    cups Jack Daniel’s® Barbecue Sauce
• 1          tablespoon garlic powder
• 2          tablespoons lemon juice
• 1          pound peeled and deveined shrimp
• 1/2       pound pepper bacon (or preferred bacon)

1. Cut bacon slices in half. Cook bacon partially (should not be crisp). Prepare grill.
2. Combine barbecue sauce, garlic powder and lemon juice; pour half of mixture into separate bowl for use later. Dip shrimp into remaining sauce to thoroughly coat. Wrap each piece of shrimp with 1/2 piece of bacon. Place on skewer (leave small space between pieces). Brush grill with vegetable oil, place skewers on hot grill and baste with remaining sauce. Grill approximately 4 to 6 minutes.

Southern-Style Cole Slaw

Makes 4 servings

• 1/4       cup Heinz Apple Cider Vinegar
• 2          tablespoons dark brown sugar
• 1/2       teaspoon celery seed
• 1/2       teaspoon ground turmeric
• 1/4       teaspoon ground ginger
• Pinch of ground allspice
• 3          ounces red onion, finely diced
• 6          ounces green cabbage, coarsely chopped
• 4          ounces cucumbers, peeled and seeded, coarsely chopped
• 3          ounces red pepper, coarsely chopped
• 2          ounces green pepper, coarsely chopped
• 3          tablespoons olive oil

1. In medium saucepan, bring vinegar, brown sugar, celery seed, turmeric, ginger and allspice to simmer on medium heat.
2. Stir in onion, remove from heat and allow to stand 5 minutes to cool. Meanwhile, toss cabbage, cucumbers and peppers in mixing bowl. In another bowl, whisk olive oil into cooled vinaigrette mixture.
3. Pour mixture over vegetables and toss to coat. Season with salt and pepper to taste.

Source: Jack Daniel's Sauces