FAMISHED: The Cookbook – Honey Jack Kansas BBQ
Honey Jack Kansas* is adapted from the Sweet-And-Smoky BBQ Sauce from Steven Raichlen’s great book, Sauces, Rubs, and Marinades.
It went well with braised chicken thighs** on a pretzel roll with homemade Carolina slaw.
2 cups ketchup
3 Tbsp firmly packed brown sugar
1/4 cup cider vinegar
1/8 cup honey + 2 Tbsp
1/8 cup molasses + 1 Tbsp
1/8 cup Worcestershire sauce
1 Tbsp Jack Daniels whiskey
1 Tbsp chili arbol powder
1 Tbsp whole-grain mustard
1/2 Tbsp liquid smoke
1 tsp black pepper
1 tsp garlic powder
1 tsp ground allspice
1/4 tsp ground cloves
Coarse salt and pepper to taste
1. Combine all ingredients in a heavy, nonreactive saucepan and bring to a boil over medium heat. Note the ketchup will spit.
2. Add salt and pepper to taste.
3. Reduce heat to low and simmer, uncovered, until dark and thick, about 30 minutes. Stir at every bubble.
4. Transfer to clean jars and refrigerate, or mix immediately with meats. Will keep a few months.
* – Honey Jack Kansas is also the name of my next Weird Western character.
** – Salt and pepper 2 lbs chicken thighs.
Sear in Dutch oven stovetop.
Remove thighs, add 1/2 shredded Spanish onion, sautee till translucent.
Deglaze pan with chicken broth, scrape up delicious brown bits.
Add thighs, cover Dutch oven, put in oven at 325 degrees for 90 minutes.
Shred thighs with forks, cover in BBQ sauce, return to oven (uncovered) 10 minutes.
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