Good Morning all,
Last week we cooked a great chopped beef on the smoker. To add to the meal I decided I would make a Slow Cooker Jack Daniels Sriracha BBQ Sauce. The resulting sauce added a really nice flavor to the beef. When you look online at the different BBQ sauce recipes you will notice that most of the “popular” tomato BBQ sauce use a base of ketchup, but since I was making this in the slow cooker, I decided that I would use tomato sauce, crushed tomatoes and tomato paste to build the base. After that I allowed this to cook on the high setting for about 4 hours and reduced the heat to low for 2 hours to finish the cook. The resulting sauce was then pureed in the blender and returned to the pot on warm till time to serve with the chopped beef. Tasty!
So, lets get started.
What you’ll need:
2 qt. slow cooker (you can use a larger one if that is what you have…we have a few different sizes here and the 2 qt. was the best choice.)
blender (An immersion “hand “blender works nicely or a Cuisinart food processor is also good.)
small pan to saute the onions and garlic in.
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 Tbsps. vegetable oil
- 1 28 oz. can tomato sauce
- 1 14 oz. can crushed tomatoes
- 1 4 oz. can tomato paste
- 2 Tbsps Sriracha (Rooster) sauce
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. ancho pepper powder
- ¼ cup Jack Daniels whiskey
- 2 Tbsps. apple cider vinegar
- Kosher salt and fresh ground pepper to taste
- Saute the diced onion and the garlic in the vegetable oil on medium heat until it is translucent, about 3 to 5 minutes. Transfer to the slow cooker. Stir in the tomato sauce, crushed tomatoes and tomato paste. Add the Jack Daniels and vinegar to the pan to deglaze and pour into the slow cooker. Stir in the remaining ingredients and set the slow cooker on high.
- Check/stir the sauce periodically and add in salt and pepper as needed through out the cook. Cook on the high setting 4 hours and reduce to low for 2 hours. If you have a immersions blender, I killed ours last November :(, use that to puree the sauce in the slow cooker. If you do not then transfer the sauce in batches to your blender/food processor and puree. Return it to the slow cooker and set on warm to hold till the beef is ready, if you do not have a warm setting then low but keep an eye on it so that it does not stick to the sides.
This will make enough BBQ sauce for a couple of meals. We used it on grilled chicken later in the week so you do not have to limit this to just beef. I figure it would also be tasty with Pork Ribs or pulled. Try it out and let me know.
Till next week take care.