Food + Drink

BBQ recipes for the hot weekend ahead!

Smokey Sweet Pulled Chicken Burrito Bowl


  • 4 Chicken thighs
  • 1 Bottle Jack Daniel’s® Smokey Sweet BBQ sauce
  • Salt and pepper
  • 100g Brown rice
  • 1 Avocado
  • 1 Can of black beans (drained and rinsed)
  • 100g Red cabbage (shredded)
  • 4 Radishes (sliced)
  • 2 Spring onions (Chopped)
  • Tomato salsa
  • Ingredients


  1. Marinade the chicken in half the Jack Daniel’s® Smokey Sweet BBQ sauce. Leave overnight for best results but for at least half an hour
  2. Preheat the oven to 180c
  3. Place the chicken and marinade on a tray and cover with foil. Cook for 1 hour.
  4. Remove foil and turn the oven up to 200c and cook for a further 30 minutes
  5. Meanwhile, cook the rice according to packet instructions. Drain and return to pot and keep warm
  6. When the chicken is ready, remove from the tray and shred using two forks. Place in a bowl then mix in any cooking juices left in the tray.
  7. To assemble, divide the rice between 2 bowls. Arrange the chicken, beans, cabbage, salsa and sliced avocado.


Sticky Fried Jackfruit


  • 2 Cans Jackfruit in Brine
  • 300g Plain flour
  • 75g Cornflour
  • 1tsp Baking Powder
  • Black pepper
  • 200ml Almond Milk
  • 1tbsp Cider Vinegar
  • Rapeseed Oil
  • 1 Bottle Jack Daniels® Original BBQ Sauce
  • 50g Roasted sesame seed
  • 100g Shredded red cabbage
  • 2 Red chillies (sliced and fried)


  1. Mix almond milk and vinegar and set aside
  2. Mix all dry ingredients together in a bowl for the coating
  3. Open, drain and rinse the jackfruit
  4. Heat oil to 180c
  5. Put jackfruit into the milk and shake to coat, remove and add to flour mix shaking to coat evenly.
  6. Put back into milk and coat again then into flour. Shake off any excess and place on a plate
  7. Fry in batches until golden and crisp, drain on kitchen paper
  8. Place in a bowl and toss with the Jack Daniels® Original BBQ Sauce, place in serving bowl and top with cabbage and seeds. Serve straight away


Smokey BBQ Vegan Steaks


  • 130g Canned Chickpeas (Drained)
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1/4 tsp Cumin
  • 1/4 tsp Coriander Powder
  • 1/2 tsp Oregano
  • 2 Tbsp Soy Sauce
  • 110g Tomato Paste
  • 1 tsp Paprika
  • 1/4 tsp Black Pepper
  • 120ml Vegetable Stock
  • 263g Vital Wheat Gluten (Available from Holland and Barrett or Amazon)
  • 1 bottle Jack Daniel’s® Full Flavour Smokey Barbecue Sauce
  • Serve with Sweet potato fries and salad


  1. Add the chickpeas, garlic powder, onion powder, cumin, coriander powder, oregano, soy sauce, tomato paste, paprika, black pepper, Jack Daniel’s® Full Flavour Smokey Barbecue Sauce and vegetable stock to the food processor and process until well mixed.
  2. Transfer to a mixing bowl and add the vital wheat gluten. Stir briefly and then get in there with your hands, mixing it into a dough. Knead the dough for around 2 minutes. Divide in 4 and shape into steaks
  3. Wrap individually in foil and steam over a basket for 20 minutes.
  4. Once steamed place on a baking tray and brush with Jack Daniel’s® Full Flavour Smokey Barbecue Sauce. Coat very well.
  5. Heat a frying pan with a little olive oil and fry the steaks at a moderate heat until golden and caramelised. Keep brushing with glaze to build up a nice sticky coating
  6. Serve with a side salad and sweet potato fries


Smokey BBQ Salt Beef Reuben Sandwich


  • 1 Ciabatta loaf
  • 50g butter
  • 250g Salt Beef or Pastrami
  • 100g Sauerkraut
  • 2 slices Gruyere Cheese
  • 1 Bottle Of Jack Daniel’s® Full Flavour Smokey BBQ Sauce
  • Side of Frickles to serve


  1. Spread the inside of the Ciabatta with butter
  2. Heat a nonstick pan without any oil
  3. Place the Ciabatta butter side down into the pan and until golden
  4. Top both slices with a generous amount of the Jack Daniel’s® Full Flavour Smokey BBQ Sauce


  1. Layer up the salt beef, cheese and kraut in the Ciabatta
  2. Serve straight away with a side of Frickles and a dip of Jack Daniel’s® Full Flavour Smokey BBQ Sauce
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