With summer finally deciding to show up this weekend, it might be time at last to dust off the bbq and get stuck into some grilling.
Check out this selection of recipes with a bbq twist from the guys at Jack Daniel’s.
Smokey Sweet Pulled Chicken Burrito Bowl
4 Chicken thighs
1 Bottle Jack Daniel’s® Smokey Sweet BBQ sauce
Salt and pepper
100g Brown rice
1 Can of black beans (drained and rinsed)
100g Red cabbage (shredded)
4 Radishes (sliced)
2 Spring onions (Chopped)
Marinade the chicken in half the Jack Daniel’s® Smokey Sweet BBQ sauce. Leave overnight for best results but for at least half an hour
Preheat the oven to 180c
Place the chicken and marinade on a tray and cover with foil. Cook for 1 hour.
Remove foil and turn the oven up to 200c and cook for a further 30 minutes
Meanwhile, cook the rice according to packet instructions. Drain and return to pot and keep warm
When the chicken is ready, remove from the tray and shred using two forks. Place in a bowl then mix in any cooking juices left in the tray.
To assemble, divide the rice between 2 bowls. Arrange the chicken, beans, cabbage, salsa and sliced avocado.
Sticky Fried Jackfruit
2 Cans Jackfruit in Brine
300g Plain flour
1tsp Baking Powder
200ml Almond Milk
1tbsp Cider Vinegar
1 Bottle Jack Daniel’s® Original BBQ Sauce
50g Roasted sesame seed
100g Shredded red cabbage
2 Red chillies (sliced and fried)
Mix almond milk and vinegar and set aside
Mix all dry ingredients together in a bowl for the coating
Open, drain and rinse the jackfruit
Heat oil to 180c
Put jackfruit into the milk and shake to coat, remove and add to flour mix shaking to coat evenly.
Put back into milk and coat again then into flour. Shake off any excess and place on a plate
Fry in batches until golden and crisp, drain on kitchen paper
Place in a bowl and toss with the Jack Daniel’s® Original BBQ Sauce, place in serving bowl and top with cabbage and seeds. Serve straight away
Smokey BBQ Vegan Steaks
130g Canned Chickpeas (Drained)
1 tsp Garlic Powder
1 tsp Onion Powder
1/4 tsp Cumin
1/4 tsp Coriander Powder
1/2 tsp Oregano
2 Tbsp Soy Sauce
110g Tomato Paste
1 tsp Paprika
1/4 tsp Black Pepper
120ml Vegetable Stock
263g Vital Wheat Gluten (Available from Holland and Barrett or Amazon)
1 bottle Jack Daniel’s® Full Flavour Smokey Barbecue Sauce
Serve with Sweet potato fries and salad
Add the chickpeas, garlic powder, onion powder, cumin, coriander powder, oregano, soy sauce, tomato paste, paprika, black pepper, Jack Daniel’s® Full Flavour Smokey Barbecue Sauce and vegetable stock to the food processor and process until well mixed.
Transfer to a mixing bowl and add the vital wheat gluten. Stir briefly and then get in there with your hands, mixing it into a dough. Knead the dough for around 2 minutes. Divide in 4 and shape into steaks
Wrap individually in foil and steam over a basket for 20 minutes.
Once steamed place on a baking tray and brush with Jack Daniel’s® Full Flavour Smokey Barbecue Sauce. Coat very well.
Heat a frying pan with a little olive oil and fry the steaks at a moderate heat until golden and caramelised. Keep brushing with glaze to build up a nice sticky coating
Serve with a side salad and sweet potato fries
Smokey BBQ Salt Beef Reuben Sandwich
1 Ciabatta loaf
250g Salt Beef or Pastrami
2 slices Gruyere Cheese
1 Bottle Of Jack Daniel’s® Full Flavour Smokey BBQ Sauce
Side of Frickles to serve
Spread the inside of the Ciabatta with butter
Heat a nonstick pan without any oil
Place the Ciabatta butter side down into the pan and until golden
Top both slices with a generous amount of the Jack Daniel’s® Full Flavour Smokey BBQ Sauce
Layer up the salt beef, cheese and kraut in the Ciabatta
Serve straight away with a side of Frickles and a dip of Jack Daniel’s® Full Flavour Smokey BBQ Sauce