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Tennessee Whiskey and BBQ Sauce

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Tennessee Whiskey, Ribs & BBQ Sauce

If you've ever visited the great state of Tennessee, known as the Volunteer State, then you've probably seen a couple of restaurant menu's featuring menu items with Jack Daniels as an ingredient. There are Jack Dainel ribs, burgers, chops, drinks and more. Ribs seem to be the hometown favorite!

Well Deck Chef fans and foodies - There's some good news for all those who enjoy adding a splash of Old Number 7 into one of your recipes... Tennessee has several whiskey's to choose from if you're running short on Jack!

Here's a Quick Look!

  • Jack Daniel's from Lynchburg, TN
  • George Dickel (spelled Whisky - no "e") from Tullahoma, TN
  • Benjamin Prichard's from Kelso, TN
  • Collier and McKeel from Nashville, TN
  • There is also several more distilleries offering spirits, rye whiskies and more including Jailers, Corsair, Ole Smoky, Gatlinburg Barrel House, Popcorn Sutton, Short Mountain, and more. 
  • Hopefully this list will include Chattanooga Whiskey in the near future. Currently it's made in a different state. 

The two just seem to go together!
It seems that ever since people started grilling, and firing up hickory smokers, in the state we've managed to find ways to incorporate whiskey... not that there's anything wrong with that!


If you have a craving for more recipes from the Volunteer state just click on that nice cover shot of the Tennessee Hometown Cookbook!

A few of Kent Whitaker's "Spirited" recipes!

Kent's Tennessee Brown Sugar Whiskey Barbecue Sauce

  • 1/2 cup Tennessee Whiskey
  • 1/3 cup brown sugar
  • 1 small onion, fine diced
  • 3 garlic cloves, minced
  • 2 cups ketchup (catsup if you're confused)
  • 1/4 cup apple cider vinegar
  • 2 tablespoons steak sauce
  • 1/4 cup Worcestershire sauce
  • 1 tablespoon liquid smoke
  • 1/2 tablespoon hot sauce
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  1. In a medium saucepan, combine ingredients and simmer for 20 minutes.
    If desired you can saute the onions and garlic in some butter.
  2. Allow to cool slightly and then puree in food processor or blender to your desired consistency, or use as is - your choice.

 A nice tip is to try and refrigerate for at least a day in order to allow the flavors to blend.

Oh, and you can substitute a bourbon from Kentucky if you need to.




Kent Whitaker

Kent Whitaker, also known as "The Deck Chef," is a culinary writer and cookbook author. He's also penned Young Reader and History titles. The former winner of the Emeril Live Food Network Barbecue Contest also covers football, motorsports, and bass fishing. Kent currently lives in East Tennessee with his wife, son, and a couple of dogs that love when he fires up the smoker or grill.

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