• The Hungry Sloth

T.G.I. Saturdays Jack Daniel's sauce

Yeah ok , I'm never going to put a proper title, I get it. Let's skip that part though and drive straight in today's recipe.

Well, I have a confession to do first, padre. I'm in love with T.G.I. Fridays. More specifically, with their #Jack #Daniel's part of the menu. Even more specifically, with anything that has this magnificent sauce of theirs: Jack Daniel's #sauce. And here I am, trying to steal their precious from their hands. To help you get over from this cliff hanger, I failed horribly at stealing or recreating the original recipe BUT I can guarantee that I have a very close one to theirs. And because exaggeration is part of my soul and because this recipe is far better than theirs (no it isn't!!!) I'll call it "Saturdays Jack Daniel's sauce" to imply that it is one step further (which still isn't!)

Before I settle to an accepted ingredient list, I really researched a looooot. I looked into popular cooking sites, great chefs and all and I even opened my old books (you know, those square things that have numbered pages in them) to see where those recipes meet and where they don't. I kept their common ingredients and then headed back to dig even further to find out which "secondary" ingredients I should put to the main recipe. Everything went smooth, until I found a ballsy guy that dared to change one key ingredient : Pineapple. He left it out and made me really wonder how far this guy had gone from the original recipe. And this settled it. My curiosity won over my one-of-a-kind professionalism and I changed it as well just to see for myself.

Glazed Jack Daniel's sauce

First off, the recipe demands zero culinary skills. I mean literally zero. None. Nada. You will get all the ingredients together, you will measure them and put them with love in a pot. Yes love is very important! Raise the heat to high, stir until everything is blended and when it takes its first boil, lower the #heat to medium. That's it! Easy, right?

Time needed to lose a bit of its liquids and come to a #glazed state is about 60 to 90 minutes and that strictly depends on what your stove believes "medium heat" is. Mine was around 70 minute to come to this stage as shown here. Note that if you want you can definetely leave it more to make it more thick.

Totally up to you.

So, after boiling my sauce I had to wait a bit to let it cool down. I suggest you get sterillised glass containers and put the sauce in. Keep it to freezer for about 3 weeks or refrigerate it for up to 3 months.

When the time was right, I tasted it (after I had already tasted about 20 times while cooking of course) and I have to agree to one thing. Fuck pineapple in general. It is unwelcome to pizza and now its unwelcome to Jack Daniel's #bbq sauce as well. If I would change something it is the amount of sweetness the sauce had. I don't say it was bad, and to be honest it seemed as right as it should be but I'm not a huge fan of #sweet. If you want to try (and I insist you do) get the ingredient below.


  • 250 gr Brown Sugar

  • 200 ml Jack

  • 250 ml Honey (your call, I selected thyme honey)

  • 200 ml Vinegar (apple was fine)

  • 300 ml Balsamic Vinegar

  • 300 ml Soy sauce

  • 300 ml Ketchup (there is only Heinz. Period)

  • 300 ml Tomato paste

  • 2 tbsp Lemon juice

  • 1 tbsp Onion powder

  • 1.5 tbsp Garlic powder

  • 1 tbsp Paprika

  • 1 tsp Smoked Paprika

  • 1 shallow tsp Cayenne pepper (or chili powder)

Jack Daniel's sauce

Bring your friends home, grill your favorite piece of meat marinated with this sauce, and then just answer questions like how many years you stayed at Thibet to learn this recipe etc.



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