Jack Daniel’s BBQ Glaze

2 c Jack Black Whisky 1 1/2 c Brown sugar 1 c Paradeiser Puree

1 c Apple cider vinegar

1 tablespoon tamarind paste 3 cloves garlic, minced 2 tablespoons Coleman’s mustard powder 1 tablespoon black pepper, coarse -ground

1 tablespoon coarse salt

2 tablespoons Smoked

-Jalapenos/Anchos

2 tablespoons shallots-finely chopped 2 tablespoons oil

Bubble all ingredients together and make, stirring occasionally, for 10 minutes. Storage: Keeps in a tightly sealed container in the refrigerator for 1 month. Use: Stir well. Spread on grilled meat (beef, chicken or pork). Can also be used as a dip or barbecue sauce. Makes 3 1/2 cups.

Brown Shallots and make Garlic Translucent. Add whiskey and flame off. Add Remainder of Ingredients and slowly simmer for 30 minutes.

smoking and cooking process. Apply during the last 1/2 hour only or it wi= ll

burn. Since Chicken Breasts don’t cook for that long, you can apply it sooner but keep the heat down. This is also great with 2 tablespoons cocoa powder added for a very dark Bbq sauce=

with some very interesting flavors

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