September 5, 2014 by Jack

Football season is finally here. Your thumb is sore from toggling between the new SEC network and ESPN; Johnny Football reports are your guilty pleasure; and the Fantasy Football research to actual work ratio is about 60/40. But though the on-the-field action is certainly the main attraction, half the fun of a football game is the tailgate. Especially when Mr. Jack Daniels is involved. If you fail to prepare, you prepare to fail. Along with your portable grill, propane or charcoal—it’s up to you, make sure to pack your Jack Black barbecue essentials
As you master the barbecue pit, keep your pits cool over the fire with our Pit Boss Antiperspirant & Deodorant and impress your buddies with these easy recipes. 
Jack Daniel’s Tenderloin                                        
Ingredients :  2 lbs. beef tenderloin steaks, sliced 4 tbsp. butter  salt to taste 1 cup mushrooms, sliced 1/4 cup onion, chopped 1 garlic clove, minced 1/2 cup dry red wine 1/2 cup Jack Daniels's Tennessee Whiskey 1 cup canned tomatoes, crushed 2 tsp. sugar 
Melt butter in large heavy skillet. Cook meat quickly until browned. Season with salt. Stir in mushrooms, onion and garlic; simmer for several minutes. Stir in wine, Jack Daniel's Tennessee Whiskey, tomatoes and sugar. Simmer 30 minutes or until tender. Best served with mashed potatoes. 
Jack Daniels Burger Glaze 
Top your burgers with this glaze, bacon and provolone, and you’ll be the lord of the tailgate. 
Ingredients 1 cup water 1 1/2 cups pineapple juice 1/3 cup teriyaki sauce 1 1/2 tbsp. soy sauce 2 cups brown sugar 1/4 cup lemon juice 1/4 cup white onion, finely minced 3 tbsp. Jack Daniels Tennessee Whiskey 3 tbsp. garlic, minced 1/4 tsp. cayenne pepper 
 In a large saucepan over medium/high heat, combine the water, pineapple juice, teriyaki sauce, soy sauce and brown sugar. Bring to a boil, stirring occasionally, and then immediately reduce to a simmer. Add the remaining ingredients and stir to combine. Let the mixture simmer for about an hour, or until it becomes syrupy and reduces by half. Low heat is key to making the perfect glaze without burning the sugar. However, if you’re finding that your glaze just won't reduce, turn up the heat so the liquid is just below a boil and stir often until you get the correct consistency.