PART 2 FAUX JACK DANIEL’S BARBEQUE SAUCE

[Music]well now that the ribs are in therefrigerator with the rub on it have toset for 24 hours so while that’s goingon we want to prepare now our JackDaniels barbecue sauce we’re gonna tryto go through it step-by-stepuntil you understand it the first thingwe’re going to do is we’ve got 1tablespoon 1 tablespoon of olive oil ifyou don’t have the smaller pan you canuse a bigger one cuz you’re gonna putthat in here what we want to do is getthe olive oil here that before we putthe we’re going to put four cloves ofgarlic in the olive oil now theseparticular cloves have been soaking inour oil for months in the refrigeratorwe keep replacing them with the garlicinfused olive oil so they actually givesa little more flavor to it you don’thave to use it that way you can usefresh garlic cloves and put it in therehave to leave the olive oil come up totemperature soap but you’ll get oliveoil too hot it has a low burn rateremember that we want to bring the oliveoil up to temperature before we put thegarlic on the table when your olive oilis up to temperature stick your spoonwooden spoon in it and it will startgetting some bubbles I don’t know if youcan see them on the camera but they’refloating around in there see yet so nowwe got two garlic with olive oil up totemp so we’re gonna take it set this oneaside for a minute and we’re gonna putthe four lobes of garlic now there’s alittle olive oil in here well I’m sorryI forgot now we’re gonna put these inhere but I don’t want to put that extraolive oil that’s sitting in the bottomin here because maybe tomorrow we wantto reach over and turn the temperaturedown lower so we can saute themlow temperature you want to get down sothey’re softer and they’ll start to cometranslucent that’s how you’ll know thatthey’re where you need to be becausewhat we’re going to do is is when theseare up to tempered chocolate and they’vebeen sauteed restrike I’m gonna have todo this because I put them around alittle bit turn it down a little bitmore and we’re gonna set them aside assoon as they’re prepped and then startthe rest of the sauce the making of theobject annuls barbecue sauce this is afaux barbecue sauce is not the realthing so it’s a little bit differentmaybe than the original from TGI Fridaysbut it’s very closeif that saute those a little bit moreyeah they’re getting soft now OOP thatone shot that one fair I want fair thatgoes pretty get the color and see that Ican press the wooden spoon into it andit’s soft so I’ll be able to mush it uplater okay be careful you don’t splashyour stuff okay I’m gonna set the spoondown I’m gonna turn this off[Music][Music][Applause][Music]remember in three tablespoons ofteriyaki sauce now we’re gonna put intwo tablespoons of soy sauce one in thethird cup of packed brown sugar it’sjust already prepared here I’m gonna getit dissolved a little bit will you putit over on the heat then half of asqueezed lemon the juice from a half asqueezed lemon you squeeze the lemonearlier I SQUOZE the lemon earlier tellus about it well I put cut it in halfand I put it in a squeezer and Isqueezed it is it easy it’s very easy ifyou got a squeezer if you don’t have asqueezing you got to do it by handplease measure it out in advance youmight sometimes if it’s a really big oneor a little one in medium size lemonswhat you really want okay we’re going tonow put in 1/2 a cup of minced onion Imince the onion you can do with a knifewhat a train wreckyep I’m attorney like alright I’m in sitin the little SunbeamOscar because it’s easier than doing aknife but you can do it with the knifeyou can see what preparing your spicesin advance eases up the ability to comepicture sauce we’re going to put in atablespoon of crushed pineapple we’regoing to now put in 1/4 teaspoon ofcayenne pepper now if you want to putmore because you think it should bespicier that’s up to you but this is theexact recipe and you should try to stickto the exact recipe as much as you cannow now we’re going to put the finalingredient before we will actually we’llfinish it with the garlic but JackDanielsso Jack Daniels barbecue sauce it’s afaux version of it from TGI Fridays andit says Jack Daniels don’t use Jim Beamor some other whiskey they do havedifferent flavors and it’s actuallygoing to be a tablespoon of the JackDaniels but before we put any JackDaniels in the sauce Cheersa little huh get a little jack in youyeah gotta get a little Jack in your sohere’s the table jack[Applause]now we’re gonna go over here back overhere to the stove and we’re gonna bringthis up to a nice little boil and thenbring it down to a simmer and thenreduce the heat to low and let it simmerfor 45 minutes occasionally stir okayWow the sauce is coming up to a boilwe’re gonna take the garlic that wesauteed earlier and we’re gonna smash itinto a paste there slipping littlebuggersokay now the sauce is up to boil duringthat timeframe waiting to come to boiland so we smashed the garlic into smallpaste see you bye-byemm-hmm okay so now we’re going to takeit down to a simmer and it’s going tosimmer for approximately 45 minutes wellthrough which time we’ll put the garlicpaste into it and our sauce will beready too much so why we’re making thesauce while that’s coming down to asimmer we back in a little while whenit’s ready we’re sure you’re puttingthem in the paste into it so see youback when I finish simmer for 45 minutesnow so the way that there you like thelittle man this is something that thechef bought online and actually holdsthe pot up the lid up a little bit solidit lets the steam out while it’ssimmering really a lot of fun to use butyou got to make sure you don’t let himdive into your sauce when you take alittle it’s a lot longer than theoriginal 45 minutes we actually added 20minutes to the cooking time on the saucebecause you want to get it to athickness that you’re happy with and asyou can see it’s just thickened up quiteconsiderably[Music][Applause]I want to take it off it up now and justset it off to cool because it’ll thickenas it cools and that’ll be happening whywe cook the ribs and then in djiboutibefore we have to put the sauce on themadditionally I want to say that we didmake that garlic pastewhile it was wedding we added thatduring the cook down time so that wecook into the sauce also so rememberthat start with 45 minutes and then gomaybe 5 10 minute intervals until youget it to the consistency you want andwe’re gonna set it aside now we’re goingto start preparing the ribs for the Fujiand start cooking this[Music]you[Music]