First Things First
Back on February 24th, Rachel, posted a comment on the Applebee's Baby Back Ribs saying that she liked the recipe and was including it on her website.
Thank you, Rachel!
Anyone who runs a home (or likes to eat) should check out Rachel's website -- Creative Homemaking. It is a fun and informative site with lots of information for the homemaker and Rachel should be very proud of it.
Let me take this opportunity to tell everyone that you may ALWAYS post ANY and ALL of the recipes from Best Copycat Restaurant Recipes onto your site for FREE if you like. All I ask is that you PLEASE include a LINK BACK to Best Copycat Restaurant Recipes on the page.
(If the following means nothing to you, don't worry, you can safely ignore it.)
Technical info for the webmasters out there -- All my comments are "Follow". Feel free to include a backlink on any comment. I will moderate out any inappropriate sites but all others are good. (That's all -- Back to the regularly scheduled post.)
Let's Do Some Recipes!
I was talking with Jamie, my business partner in The Weekend Grillers, the other day to get today's recipes and his recommendation for the free cookbook offered below and he mentioned that he had a couple of other versions of the TGI Friday's Jack Daniel's Dipping Sauce/Glaze that we featured a couple of posts back.
I asked for them and made all three.
Now it's been a while since I have been to TGI Friday's so I can't say for certain which of the three is the closest. There all very good and very close to each other in taste. Perhaps if you had all four (including TGI Friday's actual sauce) in front of you you could tell which one is closest but trying them one at a time -- fugitaboutit. My advice is to just pick one and make it. Then make another the next time. You won't be disappointed.
TGI Friday's Jack Daniel's Dipping Sauce #2
- 1/3 cup Diced Red Onions
- 1/2 teaspoon Finely Diced Garlic
- 1/2 cup Water
- 1/2 cup Brown Sugar
- 1/3 cup Teriyaki Sauce
- 1/4 cup Soy Sauce
- 1/3 cup White Grape Juice
- 1/2 cup Jack Daniel's Black Label Bourbon
- 1/2 teaspoon Tabasco Sauce
- Place ingredients in sauce pan in order listed.
- Mix and stir after each ingredient.
- Place on medium heat and stir until mixture reaches boiling stage.
- Turn temperature down to low until mixture is on a slow simmer.
- Cook sauce for 35 - 45 minutes and remove from heat. Mixture will have reduced in volume about a 1/4 to 1/3.
TGI Friday's Jack Daniel's Dipping Sauce #3
- 1 teaspoon Onion Powder
- 1 tablespoon Tabasco Sauce
- 2 tablespoons Red Wine Vinegar
- 1/4 cup Jack Daniel's Ole No. 7 Tennessee Whiskey
- 2 cup packed Brown Sugar
- 1/4 cup Water
- 2 Beef Bouillon Cubes
- 2 tablespoons Worcestershire Sauce
- Combine ingredients in a saucepan.
- Bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Let cool.
- Use as a glaze on meat, poultry, and seafood just before removing from grill.
Jamie also gave us these wonderful Marinades from two of our favorite restaurants.
Outback Steak Marinade
- 1 cup Scottish Ale
- 2 teaspoons Brown Sugar
- 1/2 teaspoon Seasoned Salt
- 1/4 teaspoon Ground Black Pepper
- 1/4 teaspoon MSG
- Place your favorite cut of steak in a shallow pan and pour ale on steak and marinate for 1 hour in refrigerator.
- Remove steak from ale and mix dry ingredients together and rub steak on both sides.
- Let the steak marinate with the dry ingredients for 1/2 hour.
Applebee's Bourbon Street Steak
This one is not "spot on" like some of the recipes we have included (in my opinion) but it is very good. If anyone has a better -- or closer to the original -- version, please let us know.
- 1/2 cup bottled Steak Sauce
- 1/4 cup Bourbon Whiskey
- 1 tablespoon Honey
- 2 teaspoons prepared Mustard
- Combine all the ingredients except the steaks in a baking dish or resealable plastic storage bag
- Mix well.
- Add the steaks
- Cover (or seal) and refrigerate for 2 hours, or overnight.
- Cook steaks as desired.
A big Thank you to Jamie and the Crew at The Weekend Grillers for all these recipes and for the recommendation of today's free cookbook. If you have never been to The Weekend Grillers site -- What are you waiting for. The Weekend Grillers is your source for information on the world of Barbequing and Grilling. It's the place for the weekend griller in all of us to learn from the Masters of the Craft. Jamie and a host of other Guru's lend their years of expertise to making sure your grilling and BBQ experience -- and your dinner -- is a good one. Everytime.
Check out The Weekend Grillers today!
Big Bob Gibson's BBQ Book: Recipes and Secrets from a Legendary Barbecue Joint
Winners of the World Championship BBQ Cook-Off for six years in a row and with hundreds of other contest ribbons as well, nobody does barbecue better than Big Bob Gibson Bar-B-Q in Decatur, Alabama.
Chris Lilly, executive chef of Big Bob Gibson Bar-B-Q and great-grandson-in-law of Big Bob himself, now passes on the family secrets in this quintessential guide to barbecue.
From dry rubs to glazes and from sauces to slathers, Lilly gives the lowdown on Big Bob Gibson Bar-B-Q's award-winning seasonings and combinations. You'll learn the unique flavors of different woods and you'll get insider tips on creating the right heat - be it in a charcoal grill, home oven, or backyard ground pit. Then, get the scoop on pulled pork, smoked beef brisket, pit-fired poultry, and, of course, ribs.
Photo of Fire Grilled Ribeyes is by WmJR and is used by permission under the Creative Commons Attribution-ShareAlike 2.0 Generic (CC BY-SA 2.0) License.