So last time we discussed potential gadgets you could get your Dad for Fathers Day ideas, this week we are looking at a meal you could perhaps cook him.
Now, I hope I speak for majority of Dad’s when I say we like meat… (Vegetarians exempt) and there’s nothing better than getting our hands stuck in and showing off our primative sides by tearing it up with our canines (neanderthal style).
This week I’ve teamed up with Jack Daniels Sauces to bring you two ideas of meals to make your Dad on our special day and hopefully get the seal of approval…. after all, a way to a man’s heart is through his stomach…
Jack Daniels, aside from their Whiskey, also produce several sauces all with a subtle taste of their famous Tennessee Whiskey but not enough to think you’re eating a liquid lunch instead of a fantastic meal. I was given the chance to try out their two new sauces, Extra Hot Habanero and Hot Pepper Sauce, as well as their existing collection of Smokey Sweet BBQ Glaze and their Smooth Original Sauce.
My favourite, being a lover of hot spicy foods, has to be the Extra Hot Habanero sauce which gives you a smokey flavour with a serious chilli kick whilst Mrs F loved the Smooth Original sauce. Both were enjoyed during our recent evening BBQ this weekend just past.
Both of the recipes below use one of the famous Jack Daniels Sauces and are sure to prove a great alternative to a physical present come Fathers Day…. in fact scrap that…. will be great ALONGSIDE a physical present come Fathers Day 😉
Why not give one of them a go and send us a tweet with how it looks. I’ve given them to Mrs F so we will have to wait and see what she pulls out
Until next time
FLAMIN’ HOT BBQ MEAT BALLS
- 2 tbsp olive oil
- 150g onion, finely chopped
- 1 clove garlic, crushed
- Red chilli finely chopped – optional
- 900g freshly minced beef
- 2 tsp Italian herbs, dried
- 1 egg, beaten
- 50g breadcrumbs, fresh
- Salt and freshly ground black pepper
Extra Hot BBQ sauce
- 3 tbsp olive oil
- 110g/4oz onion, finely diced
- 1 garlic clove, crushed
- 1 tsp sugar
- salt and freshly ground black pepper
- 400g can chopped tomatoes
- 220ml (a bottle) Jack Daniel’s® Extra Hot Habanero Barbecue Sauce
- 150g mozzarella/parmesan grated
Heat two tbsp of olive oil in a heavy stainless steel saucepan over a gentle heat. Add the onion and garlic and cook for about 5 minutes stirring throughout, until soft and translucent. Allow to cool.
In a large bowl, mix the minced beef with the cooled cooked onion and garlic mixture. Add the herbs, chilli (optional), breadcrumbs and beaten egg and season with salt and pepper and mix well.
Divide the mixture into approximately 24 and make into firmly rolled balls. Cover the meatballs and refrigerate until ready to cook.
Heat a frying pan with olive oil and seal the meatballs on a medium to hot heat turning once browned. Turn down the heat to medium to low and cook through for about 10 minutes.
Extra hot sauce:
Heat the olive oil in a stainless steel saucepan. Add onion and the crushed garlic and cook on a medium to low heat until soft and translucent. Add the chopped tomatoes & Jack Daniel’s® Extra Hot Habanero Barbecue Sauce. Cook the sauce on a simmering low heat uncovered for approximately 30 minutes.
When meatballs are cooked, put them into an ovenproof dish with the extra hot sauce. Taste and balance the seasoning sugar, salt and freshly ground pepper. Top with grated mozzarella/parmesan. Place under a preheated grill until the cheese has melted.
Serve the Flamin’ Hot Meatballs with fresh warm garlic bread.
RIBS MARINATED IN JACK DANIEL’S® BARBECUE GLAZE OR HOT CHILLI BARBECUE SAUCE
Method: Oven & Grill
- 1 bottle of either Jack Daniel’s® Smokey Sweet Barbecue Glaze or Jack Daniel’s® Hot Pepper Steak Sauce
- Two sides/racks Baby Back Ribs approx 500 -600grms each
- 2 Tablespoons olive oil
- 20 ml salt
- 10 ml freshly ground black pepper
- 10 ml lemon pepper
- 20 ml cayenne pepper
- 20 ml mild chilli powder
- 10 ml dry mustard
- 10 ml brown sugar
- 5 ml garlic powder
- 5 ml cinnamon
Ask your butcher to prep and remove the membrane on the rack of ribs.
Thoroughly combine all the dry ingredients in a mixing bowl to make barbecue rib rub.
Apply a very small amount of olive oil to both sides of the ribs. Season the ribs lightly on both sides with barbecue rib rub mix. Place in baking tray and leave covered with foil in fridge for 1hr or overnight to infuse. Pre-heat the oven to 180oC.
Place tray of foiled ribs in middle oven shelf for 2hrs. The ribs are done when the meet begins to shrink back from the bones a little. They should be nearly tender enough to tear apart with your fingers. Drain the ribs and allow to cool.
The ribs can be oven baked the day before and stored in fridge for use the next day.
Place the ribs with the meat side down directly over the coals if using charcoal or if you are using a gas grill over the burner for three to four minutes to sear the ribs. Turn the ribs over with the meat side up for an additional two to three minutes.
Gently heat either the Jack Daniel’s® Smokey Sweet Barbecue Glaze or the Jack Daniel’s® Hot Pepper Steak Sauce in a pan and allow to reduce and thicken to form a glaze. Brush glaze on to the grilling ribs and continue to grill for a few minutes.
Remove from the grill and wait for 1 to 2 minutes. Brush one more time with the warmed Jack Daniel’s® Sauce and cut into portions of two bones each and place on a platter with a dipping bowl of the warm Jack Daniel’s® Smokey Sweet Barbecue Glaze or Jack Daniel’s® Hot Pepper Steak Sauce.
Note: Adjust the barbecue rib rub amounts of spices to suit your taste. It can be made in advance and stored in an airtight container for up to one year.
NB: I was sent the Jack Daniels Sauces to try out in exchange for my honest opinion. The recipes were also provided by Jack Daniels and more can be found on their website.