Caterer and Hotelkeeper – 31409
01 January 2000
BARBECUE RECIPE IDEA
Jack Daniel's Apricot Mustard Glaze
Ingredients:
6 chicken breasts or 1lb tenderloin pork
Lemon pepper
1/4-cup apricot preserve
2 tablespoons Dijon mustard
2 tablespoons oil
1/4-cup Jack Daniel's Whiskey
Recommended charcoal: Jack Daniel's Charcoal Briquets
METHOD
Sprinkle chicken or pork lightly with lemon pepper. Combine remaining ingredients and heat until the preserve is melted. Place chicken or pork on the barbecue (medium to hot coals) for 10-15 minutes. Turn and brush with sauce. Grill until cooked, brush with sauce as removed from grill.
Source: Taylor Foodservice, a member of the American National Barbecue Association.
